What's the taste of home cooking in your memory?

What's the taste of home cooking in your memory?

Home cooking? My understanding should be roughly the daily cooking in the family. Speaking of my home cooking, I can't do without my mother, who has been cooking in the kitchen for so many years.

Let me talk about my mother's cooking level first. Her home cooking is a little salty and greasy. To tell the truth, braised octopus (crucian carp) tastes better, and sparerib soup is more refreshing, but it is not light. Looking back, I have an impression of the summer dishes at home. As for what to eat in winter, I try to recall the past, but I feel very strange that I have no memory, but I can't help but remember it.

The subject's question and answer is what is the taste of home cooking in memory? Let me introduce some home-cooked dishes that my mother likes to cook. Now that I think about it, I have a profound influence on these dishes:

One is steamed egg custard, but my mother told me from an early age that this is called steamed eggs;

My mother's steamed egg custard ranges from snacks to large ones. When there was no soup at home, my mother steamed such a bowl of egg custard with three eggs, and my parents didn't eat a bite. Later, I learned that they were for me.

Mother's egg custard has a special feature, adding lard, and their generation always thinks that lard can make everything delicious;

Second, lard, there is lard at home all the year round. My family distributes this matter like this, for example, making a grilled fish, ribs, or shredded green pepper and cold edamame, all of which are salad oil bought directly from the supermarket;

Steamed eggs, or fried vegetables, amaranth, spinach, lettuce, etc. As long as it is leafy vegetables, it will be fried with lard. My mother always said that dishes fried with lard taste more tender and smooth;

My father cooked all the lard at home. He bought pig's suet directly from the market, and then boiled it into finished lard when he was resting. Now that I think about it, my mother didn't get through lard once, and dad basically made it.

3. Once, the sparerib soup at home was not filled with lotus root, but with kelp. Having eaten in ribs seaweed soup for many years, I think about it now. In which years were lotus roots in short supply and hard to buy? Anyway, I didn't delve into it. I ate whatever I cooked at home.

Fourthly, my mother's most common home cooking: qianzi's fried pork with green peppers, most of which are spinach stalks. In the season without spinach, this dish becomes qianzi's fried pork with green pepper. Now that I think about it, I should eat this dish every day;

What's the taste of home cooking in your memory? The above introduces several home-cooked dishes that my mother loves to cook. They are:

1, steamed egg custard, but my mother told me from an early age that it was steamed eggs;

2, lard, lard at home all the year round;

3. ribs seaweed soup who has eaten for many years;

4. My mother's most common home cooking, qianzi vegetable stalks and fried pork with green peppers;

In our childhood memory, the above four home-cooked dishes can well represent my mother's craftsmanship. With specific dishes, we can talk about taste;

I am a happy child, always by my parents' side, so I want to talk about the taste of home cooking and expect a family of four to have dinner together neatly every day;

Dad eats quickly, eats a bowl of rice for five minutes, and then gets off the table. Mom eats less. She is used to soaking rice in soup and eating it slowly. After my father left the table, my mother began to tell me what my father had done wrong these days.

Also, when eating, dad likes to settle accounts after autumn. This is the taste of my home cooking, harmonious, sweet, talking and laughing.

You can also share with us the taste of home cooking in your memory in the comments section. Sharing brings happiness, we are waiting for you in the comment area!

It's my mother's home cooking. Now my mother likes to eat jiaozi when she goes home. Haha, I feel very happy. All kinds of dishes taste like mom!

I believe that 95 out of 100 friends will say: the best home cooking is always the taste of home.

As it happens, my family runs a restaurant, so my family always cooks the same food as the guests. When I was a child, I was always busy. When I woke up, nobody was there. I got up and poked two steamed buns myself. Just swallow the hot water on the stove (I don't know if it will turn on) and rush to school. After school at noon, I rushed to the store, ate a bowl of rice or noodles or red sesame seeds cake, and cleaned the house after eating. I was busy with school until 1. Come back to help after class, do your homework opposite the guests, and then grab the rest.

Almost every day. So you said the food at home? What memories can you have when you are on fire at home during the Spring Festival? My home cooking tastes like a small restaurant.

I began to live in junior high school until I graduated from college. Every time you go home on weekends or holidays, no parents at home prepare a table of dishes for you. How can these seemingly warm moments be possible when you are too busy to go to work and look after the store?

But I didn't know it was cruel. What happened? Isn't life like this? If you are not busy, people will be ruined.

My grandmother was a child bride born in Shanghai, and later came to Kunshan to marry my grandfather. If there is anything in my memory, it is what my grandmother gave me.

One is Yangchun noodles. The second is stewed eggs with rotten shrimp sauce.

It was my happiest day when my grandmother came to visit relatives in Luoyang. Because you can sleep until breakfast. And breakfast is the same Yangchun noodles, and every day for two months is Yangchun noodles. Where did the soup come from at that time? It's all a piece of lard at the bottom of the bowl, a little soy sauce, salt, shredded onion (where is the onion from the north), fine dried noodles and a spoonful of noodle soup. I don't care what it smells like. I'm still late 15 minutes. I'm finished.

When she comes back in the evening, she will take out the small jar of bad shrimp paste, dig a spoon and beat an egg and mix well. Steamed into a small bowl with steamed bread or rice for me to eat. The rotten shrimp sauce is particularly fresh and full of wine. At that time, it was very hot in Shiri, so I just ate and watched. Give me strength. ...

I really can't remember the taste. All I can remember is this experience.

–––

At the end of the year, I was too busy to stop working overtime. I can't remember how long I haven't had a warm dinner with my family. Finally, I had a rest time, so I rushed home nonstop, ready to cook some simple dishes and enjoy a rare warm dinner with my family. A few home-cooked dishes that are faster than Aauto are 10,000 times better than takeout. After all, they are full of love. Wow, Kaka. The so-called home cooking, in my opinion, is not so luxurious, so beautiful, so troublesome, so beautiful, but the taste of home integrated into ordinary home life, which is the most familiar and unforgettable taste in my memory. The three courses prepared today are very simple. It can be finished in half an hour, but the whole family enjoys it.

Pickles and potatoes

Sauerkraut is generally used to make white meat with sauerkraut and fish with pickled vegetables, but it is a bit troublesome. I dug out the ready-made ingredients from the refrigerator and made a bowl of pickled potatoes directly. It is really delicious. Wash a quarter of pickled cabbage with clear water, cut potatoes into thin strips, thaw frozen tofu and cut into pieces, put cold oil in a hot pot, fry a dried pepper in hot oil, add onion and ginger slices, then stir-fry potato chips for about 2 minutes, add appropriate amount of soy sauce and enough water, cover the pot and stew, add cut pickled cabbage and half a spoonful of salt. After about five minutes, potatoes and frozen tofu are delicious, soaked with pickled cabbage and a little spicy.

Fried eggs with laver

I believe no one doesn't like scrambled eggs. Almost everything fried with eggs doesn't taste too bad. I'm tired of tomatoes, scrambled eggs and chopped green onion. Do you want to try laver scrambled eggs? The whole cooking process was dark, but the taste of the finished product was quite good. Wash laver with clear water, drain the water, chop it up and put it into the beaten egg liquid, sprinkle some chopped green onion, add a spoonful of salt, stir it evenly, and spread it in a pot, just like scrambled eggs with chopped green onion.

Steamed dolly fish

The nutritional value of fish is recognized by all, especially for busy office workers, who should eat more fish to replenish their brains without worrying about gaining weight. There are many ways to cook fish. It is best to eat braise in soy sauce and dry roast, and steaming is the easiest to absorb and the healthiest. Steamed fish is preferably fresh perch, which is tender with few spines, but sometimes you are too lazy to go out to buy it. You can take out a few dolly fish directly from the refrigerator and eat it as steamed fish. After the dolly fish pieces are thawed, sprinkle with appropriate amount of white wine and salt to marinate for a while, pour out the marinated water, steam in a pot and cook for 8 minutes. Don't let it stay too long, or it will get old. Sprinkle a little chopped green onion and millet pepper on the steamed fish, then pour in a proper amount of steamed fish black bean juice and heat the pot with a little oil. When the oil is hot, pour the hot oil on the fish pieces and live together.

theme

White rice is a little thin. It is best to steam a little sweet potato or yam with rice and add some crude fiber.

If you feel that there is no hard dish and the taste is a bit dull, it is better to have a salted duck egg, which is oily and delicious.

This super simple three-course dish is ready, and it will be ready in half an hour. Meat and vegetables are also very nutritious, and the most important thing is to bring the taste of home cooking in memory.

The demon eats all the light at night, and the kitchen is white. It uses the most common ingredients, the simplest method and the most ordinary collocation to restore the warmest taste of home-cooked food, prepares every meal carefully and cherishes every good time. I hope I can share my cooking experience with you, and follow me if you like! Fried meat with green pepper in winter and fried meat with garlic moss just come down all taste of old home cooking. Green pepper and garlic moss are delicious, so add more soy sauce to fry (I don't eat fried meat)!

Which flavor do you like best, steamed, stir-fried, braised in oil or braised in brown sauce?

Mine is-reminiscence.

When a dish is served, the color may not look good.

The familiar smell makes people bite after bite.

We wandered outside,

There is a dish in everyone's memory.

I may not be good at it myself, but every time I eat or think about it,

Can evoke countless memories and flash back to countless past events.

Do you still remember the original flavor of that dish?

It smells comfortable and tastes happy.

The taste of home cooking is not only the taste of food, but also the taste of your parents' hard work in cooking for you and the time you often spent with your family when you were a child.

Why can a pair of chopsticks pin the feelings of so many people in China? There are cultural origins, family traditions and prayers for family reunion and companionship.

China people attach great importance to family feelings and friendship. Home cooking is not only a meal, but also a companion. So many times, home cooking is more like the taste of mom and dad, or the taste of happiness and home.

When I mention the delicious food in my memory, the only thing I can think of is my mother's fried winter bamboo shoots with snow vegetables.

I remember when I was a child, my family was poor. I would only buy one or two winter bamboo shoots at a time and then fry a big plate. At that time, I was very picky about food. I liked winter bamboo shoots rather than pickles, so every time winter bamboo shoots disappeared, there was a big plate of pickles left.

This habit has been maintained until today, and now I want to eat most every time I go home.

By the way, the Spring Festival is coming. I hope all my wandering friends can go home as soon as possible.

As far as I can remember, home cooking always smells like my mother. When I was a child, my family was poor and my parents' salary was not high. Eggplant and beans are often eaten in summer, and cabbage, potatoes and carrots are often eaten in winter. My mother likes to put soy sauce in cooking. No matter what dishes are red, she has always maintained the habit of thick oil red sauce until now. I remember Kitty who ate eggplant in summer. That place is hard, and with the soy sauce put by my mother, it tastes like meat. Although I object to my mother's love of soy sauce, I still like the taste that no matter what dishes are cooked by my mother. This may be the taste of love!