The taste of the year in memory: eating jiaozi in the New Year.

Eating jiaozi during the Spring Festival has been a custom in China for thousands of years. Even when I was a child, in the era of economic scarcity, I still wanted to eat jiaozi during the Spring Festival.

Ordinary pork, flour and vegetables will become delicious jiaozi after a pair of skillful hands of mother.

Most of the workers in our forest farm are demobilized officers and soldiers who exploited the Great Northern Wilderness like their father, and a few are border youths and immigrants.

They come from all over the country, as Chairman Mao said: We come from all corners of the country and come together for a common revolutionary goal.

The accent is southern, and the taste of cooking is different. But one thing is the same, that is, eating jiaozi in the New Year, although the shapes are varied and the tastes vary widely.

Set off firecrackers first, and then have a meal with the flavor of hometown customs. After eating jiaozi on New Year's Eve, it means saying goodbye to the old and welcoming the new.

My parents are from Shandong, and my family's habit is to eat jiaozi on New Year's Eve and the first day of junior high school. I ate delicious food in the big box of the barn almost every day throughout the first month.

Every year since childhood, my mother, like other families, began to pack jiaozi, fried dough sticks, fried dough sticks, hairtail, steamed buns, flower rolls and steamed bread. Put it in a bag after freezing, and then put it in a big wooden box to prevent rats from sneaking up on it.

This way, three meals a day will not be laborious and time-consuming. Adults who have worked hard for a year can spare enough time to play poker and chess, and children can also play crazy outside.

It can be said that adults play in the dark. When they win, they smile and give stickers to the losers. The children are too crazy to remember to go home without growling.

It seems that the hard work and fatigue of a year have vanished with the laughter of hahaha.

There is a lot of delicious food in the barn. Just take it out and cook it or heat it when you eat it. After eating, adults and children are busy running around and playing.

On New Year's Eve, you should eat jiaozi in cash. Usually around eleven o'clock in the evening, you have to set off firecrackers to eat jiaozi.

Jiaozi on New Year's Eve is generally a little light, because eating a big meal during the day is not suitable for digestion at night.

Mom usually cuts a little Chinese cabbage, celery and pork, mixes them together and wraps a curtain, usually 66 jiaozi, which contains 6 jiaozi coins, meaning "66" and "66".

Jiaozi, who has breakfast on the first day, must be wrapped now, which is much more grand than the New Year's Eve dinner.

Usually, we eat celery and cabbage It means keeping a house diligently, and cabbage is rich. When wrapping jiaozi, you should also wrap six jiaozi coins for each stuffing, which means good luck and good weather.

We all eat on an empty stomach and want coins, which is a good sign.

Jiaozi, wrapped by my mother in the first grade, is very classic. You must show it in detail. Maybe after reading it, you will learn to wrap delicious jiaozi.

Look at her mixing noodles, stuffing and kneading noodles. She is quick, skilled and quick. I feel that a noodle maker is practicing as a coach.

My mother got up at five o'clock in the morning of the first day of junior high school, and I was sensible enough to get up and follow, helping before and after running.

Mother took out four pieces of frozen pork from the big box in the barn, called it safety, and put it in a big basin filled with cold water.

Then light the stove, fry a bowl of pepper aniseed oil and put it on the table to cool.

Start mixing dough, form four big doughs, put them in a big basin, cover them with wood, and wake up.

Next, wash Chinese cabbage, celery, green onion and ginger, cut vegetables, grab water, put them in two big pots, shred chopped green onion and ginger and put them in a sea bowl.

By this time, the pork was slow enough to be cut, so my mother quickly sliced, shredded and diced it and put it in another cauldron.

Divide aniseed oil, chopped green onion and shredded ginger into three parts and pour them into stuffing pots of meat, Chinese cabbage and celery respectively. Mother is holding a pair of chopsticks in one hand and stirring the stuffing of two big pots of vegetables quickly.

Holding chopsticks in both hands, I imitated my mother's appearance and struggled to stir the meat. Mother picked up the washbasin and looked at it. Her stuffing is mixed. Took the chopsticks in my hand and continued to stir the meat.

After a while, I saw the original red and white diced meat turned into a pink sticky body.

Mother poured out half the meat stuffing into the cabbage stuffing and the other half into the celery stuffing, grabbed a handful of crushed salt and sprinkled it into the stuffing basin.

Hold a pair of chopsticks in one hand, and continue to stir until the pink meat is integrated with Chinese cabbage and celery, giving off an attractive fragrance. Mom said the dumpling stuffing is ready and let me put it on the side of the panel box.

Mother took out a piece of dough, kneaded it into a thumb-thick strip, and pulled it into several small noodles.

At this time, my father came to help, and my mother asked him to wash 12 nickel, and then scalded it with boiling water for disinfection.

My father started rolling dumpling wrappers. Dumpling skin is a physical activity, which is usually dad's job, and mom started to package jiaozi.

My dad taught me while rolling the skin to make sure that the dumpling skin is thick in the middle and thin around, so that the wrapped jiaozi won't leak money, even if it is cooked.

At the same time, don't forget to educate me: you should study so hard that you won't make mistakes.

Mother picked up the dumpling skin in one hand, and dug the stuffing with flat teeth (including the fine pig bones used by jiaozi) in the other. As soon as the hand was closed, she picked it up and threw it away, and an ingot of jiaozi stood on the curtain.

At half past six, the four curtains were neatly filled with jiaozi ingots, and 12 jiaozi coins were mixed in.

These jiaozi are closely United on the curtain and circled, which is really beautiful. Just like the stronger and more United theme of the Beijing Winter Olympics.

Father began to make a fire, and the cauldron of water boiled in more than ten minutes.

More than 200 jiaozi scrambled to jump into seven cauldrons, and his father stirred it back and forth with a long-handled rice spoon to prevent it from sticking to the cauldron.

Cover the pot and cook, pour a bowl of cold water, and then cook for three times (three times). All the fat jiaozi floats up, then take it out with a colander and put it in plates and bowls.

My mother and I put them on the table. My mother poured six plates of jiaozi into the basin and asked my brother and sister to send them to our neighbors respectively.

Mother said: Good relatives are better than close neighbors. They are all southerners. They can't always eat jiaozi. Send it to them and let them taste the authentic jiaozi.

When we sent jiaozi back, my father lit a cigarette, picked up firecrackers and led my brother out of the door. I only heard the door crackling and crunching, and it rang in the distance.

The whole forest farm is shrouded in festive clouds of white smoke and fog.

Our family sat around the table and ate jiaozi happily.

After a while, the children in the neighborhood sent plates one after another, some of them were Osmanthus Jelly, some were rice cakes, and some were Shanghai candy. These are all delicacies mailed to them by their hometown.

The children said noisily: jiaozi is delicious and smells good. A child said with a full face of joy, I ate two hearty jiaozi. I am so lucky. Thank you.

At that time, my parents' diligence, kindness, preciseness and seriousness were reflected incisively and vividly in the process of buying jiaozi and eating jiaozi in the New Year, which influenced everything subtly.

With the help of my mother's biography, I made great efforts in my husband's family, and jiaozi became my trump card. Give it to colleagues, neighbors and friends to make them suspect that they bought it from jiaozi.

Later, I retired and my son and daughter-in-law took us to live in Shanghai. It's cold indoors in Shanghai and cold outdoors in Heilongjiang in winter, so we can't adapt. Finally, we chose Sansheng, going to Hainan in winter, returning to Heilongjiang in summer and staying in Shanghai in spring and autumn.

Now people live in buildings, and most neighbors don't know them. Even if we meet more, we just nod to each other.

Everyone is very busy every day, and the pressure of mortgage and car loan is great, so there is no flaw in walking around each other. The neighborhood is indifferent, which is also helpless.

We don't like the indifference between neighbors in big cities, and always think of our deep neighborhood feelings in forest farms and small counties. I wonder if I can change it?

So we decided to start from jiaozi, because this is my strong point, but also the weakness of Shanghainese and southerners.

So whether in Shanghai or Hainan, I always pack jiaozi, and let my wife send it to my neighbors after cooking. Let them taste the authentic jiaozi.

Our neighbors also cooked some southern jiaozi and wonton for us. My faucet is broken, and it leaks all over the floor. Neighbors also rushed to help clean up, and also helped contact the property and changed the new faucet.

Feel the long-lost neighborhood affection and be elated. At the same time, I am also secretly grateful to my parents for their inheritance of Bao jiaozi's craftsmanship and simple and kind people.

Now, with the improvement of people's living standards, eating jiaozi is no longer a patent for Chinese New Year, and you can often eat jiaozi at ordinary times. However, I always think of the authentic jiaozi my mother bought for the Spring Festival when I was a child.

Qi Business School punched in the 28-day special training camp 12, with articles18,2724 words, totaling 36,408 words.