What's the smell of your hometown you miss most?

[what] what is the smell of your hometown that you miss most?

What I miss most is that there are too many flavors in my hometown ... too many.

My hometown is in Jilin, the northeast of China [with a smile], where there are rich land, mellow northeast people and countless kinds of delicious food.

BBQ in Northeast China, fish stewed in iron pot, chicken with firewood in iron pot, goose stewed in iron pot ... just one iron pot can stew countless delicious dishes ...

There are pasta, sticky bean buns, [I want to be quiet] sticky sticky red beans, which is a sweet, ...

Pork stewed in Northeast China with vermicelli, which is dripping,

The most convenient thing. [rustic laughter] Pork bones, sauerkraut, stewed vermicelli ...

Prepare pork bones, clean them, and soak them in salt water for 15 minutes to wake up the smell of bleeding water.

Northeast potato vermicelli, sauerkraut with northeast characteristics, clean them for later use ...

It's time for big bones to soak, and then put them in a pot with cold water. Put it in a pot

put ...

a little salt, pepper, spiced powder, oil consumption, cooking wine, northeast green onion, a red pepper, pressure cooker ... and start to cook the bone. It takes about 2 minutes, and the big bone soup is ready. It smells too fragrant [fear] [fear ]

Put northeast sauerkraut, big potato vermicelli, Delicious food .....

Big bones with meat flavor, accompanied by sauerkraut, and stewed vermicelli after a bite, is a refreshing taste, which is the hometown flavor that I [rustic laughter] and we northeast people miss most ...

1. I think it is very suitable to answer this question. My favorite hometown flavor is shepherd's purse cake made by my grandmother. When I was a child, 5. Grandma often digs shepherd's purse in the vegetable fields on the mountain to make shepherd's purse cakes for me to eat. Shepherd's purse cake is my grandmother's skill dish, and it is the taste of my hometown that I miss most.

second, the shepherd's purse cake is mainly fried, which is salty and delicious, and the main ingredient is shepherd's purse. As the saying goes, "On March 3rd, shepherd's purse is a panacea" and "Eating shepherd's purse in spring is an elixir". Shepherd's purse is rich in chlorophyll, dietary fiber and minerals, and it tastes fragrant, fresh and delicious. Let me share the production process of shepherd's purse cake.

3. List of ingredients for shepherd's purse cake

15g shepherd's purse, 9g flour, salt, oil and chicken essence (some shredded carrots can be added)

4. Cooking steps ***5 steps

1. Wash and chop shepherd's purse and prepare flour.

2. Add some salt to shepherd's purse and soften it.

3. Add flour, chicken essence and a little water, and stir in one direction to form a batter.

4. Heat the pan oil, put down the batter, spread it into pancakes and fry it over medium heat.

5. Turn over and fry thoroughly.

warm reminder: shepherd's purse should be kneaded with salt to get water and then mixed with flour. The water should be added bit by bit. Stir in one direction.

5. The above is the shepherd's purse cake I introduced. Every time I return to my hometown, I will definitely miss my grandmother's shepherd's purse cake, which is the taste my grandmother loves. At the same time, you are welcome to leave a message below to comment on your favorite hometown flavor. Here is the time to enjoy the food!

nostalgia has always been a lingering emotion in life. I was born in the late 196s, that is, my childhood was in the 197s. At that time, rural life was relatively poor, but childhood life was still rich and interesting. What I miss most is the lively scene of playing rice cakes before the Spring Festival every year. For children, it is a rural reunion activity where they can eat and have fun. The kind of excitement and steaming is something that children can never experience today.

nowadays, rice cakes are all made by machines, and they were all made by handicrafts in the past. The taste of rice cakes made in this way is incomparable to that of rice cakes made by machines. First of all, you need to make an appointment. There is a lead person who will form a small group with several families, and then each of them will consider how many kilograms of rice cakes to beat (mix them in the processing plant according to the proportion of glutinous rice and japonica rice, and grind them into rice noodles). Then, according to the total kilograms, it is estimated that it will be divided into several times. At that time, we called it steamed rice cakes (which is equivalent to cooking rice in a pot for several times), and the rice noodles will be steamed in a steamer and taken out of the pot. Then pour the rice noodles on a door panel (this is a clean and smooth door panel built with a bench). Because it has been steamed, the rice noodles have become cylindrical, and then you can start to make rice cakes. This is an activity in which collective strength and skills are integrated. Two capable men hold a thick bamboo pole and both ends of the bamboo pole, and keep pressing on the rice noodles rhythmically and directionally. After a while, I saw that the rice flour on the template was pressed out of grooves by thick bamboo poles. After a while, the direction of the grooves was tilted to another direction, which was a little cross-shaped. In addition, there must be a person who kept sprinkling water on the bamboo poles, in order to prevent the rice flour from sticking to the bamboo poles and reduce the rolling effect. This water sprinkling tool usually uses a broom for washing dishes (this is a kind of bamboo product, which is rarely seen now, and its function is equivalent to the current steel wire cleaning ball). After a while, another person next to him rolled over the crushed rice noodles, and the two continued to press and dance, and some people even hummed funny songs. Sometimes the children around me feel interesting and want to challenge. At that time, I was one of them: "Come, let me try." So, I volunteered to "ouch, ouch", and after a while, I was defeated. That tired, interesting and relaxing job, I did it myself, which is not the case at all. At the climax, there will be a "squeaking" sound between the rice flour and the bamboo pole, and the rice flour will be suppressed at this time. Next, the craft ended and the two men began to take a break. Immediately afterwards, there was another battle. The man who sprinkled water quickly divided the whole rice noodle into several small pieces. Soon, several people came up, each with a piece, and began to rub the rice noodle on the board hard. Because the rice noodle was still very hot at this time, he cooled it in the cold water basin with his hands, and at the same time he had to splash some water to prevent it from sticking to the board, so he kept tossing and turning the rice noodle pieces on the board, feeling that the rice noodle ball could be almost formed and then pressed flat by his hands. In the last process, the nylon thread with chopsticks tied at both ends is cut apart in sections. Of course, there is another custom in our countryside. Chinese New Year's rice cakes need to be marked with a red mark with chopsticks, including several "gold ingots" to show the festive and auspicious taste. Each family put the cut rice cakes into a round bamboo plaque, put them in the way they like, and then printed them in red at a nearby place. In this way, the cycle of playing rice cakes, this steaming and lively scene, must have once a year, which lasted until the 198 s. Only later, after I went outside to study, I gradually moved away from this scene. Only later, more people went to work in factories, and this custom slowly disappeared from my memory.

This is a wonderful memory for children, and it is also a strong flavor of hometown. In some places, the custom of beating rice cakes by hand may continue, and some people put them in stone jars and beat them with wooden hammers. In any case, the taste of these hometowns is particularly memorable.

fried cakes and braised dishes.

milk tea, braised pork

oat noodle, mutton and mushroom soup

hello, I am an old friend in wine.

when I saw your topic, I suddenly remembered that I haven't been home for a long time.

Hometown Coordinates: Fengqiu (the hometown of Huangchi)

The right of reply in this article is to remember.

In high school, I studied in Fengqiu No.1 Middle School. At that time, there was evening self-study. Generally, the class would not be over until nearly ten o'clock in the evening. You think, I had dinner before six o'clock. They were all small boys, hungry quickly, and had to make up another meal in the evening.

Before class ends, I often bet with my deskmate. Generally, I bet twice, once on shredded chicken wonton and once on fire. It's fun to think about it now. Grasping each other's faults is basically an old win, and the other party refuses to accept it. After several consecutive dishes, the midnight snack for a week is basically all invited.

It wasn't expensive at that time. In the 199s, it was the same as one yuan. Of course, if the other side lost in the evening, the winner would invite him back at breakfast the next morning. When we were students, everyone was poor, so making a bet was just for fun.

When the bell rang, everyone went out like crazy, and then one went to the wonton stall and the other went to the fire shop. If you ordered your back for a few minutes that day, you would have to wait for a long time!

Looking at the owner of the wonton stall, he is in a hurry. The wonton is just a rubbing bag. That's it, it's still too slow. Not to mention, a little coriander, a little seaweed, a little shrimp skin and a little sesame oil and Chili oil are really beautiful!

The fire shop is more attractive. A handful of meat is wrapped in dough and put in the stove, listening to the tingling oil and smelling the smell of meat in the air. When it comes out of the oven, it instantly grabs the air. At that time, it was not too hot, and I ate it while sucking my breath. The skin was called crisp and the meat inside was delicious.

now that I think about it, it's still full of saliva, and I don't know why it's so delicious. !

It's been more than 2 years, and the owner of this wonton stall is estimated to be over 7 years old. The civilized construction of the street is long gone. Occasionally, when students get together, they will talk about these two stalls. They are all people in their 3 s and 4 s, and they have eaten a lot of delicious food that they haven't eaten as children. Just here, when I mention it, it is obvious that someone can hit the mouth.

Of course, there are many delicious foods in Fengqiu, such as giant braised pork, spring roast chicken, Li Ji curly tip and so on. Oh, there is another one, the Daoxiao Noodles Pavilion in the north of Fengqiu No.1 Middle School, with a bowl of Daoxiao Noodles and chicken feet. At that time, it was too luxurious.

have you seen any fellow villagers who read this article? Leave a claw in the comment area.

I'm an old friend, and I've known each other since we met. I'm a stickler for the traditional solid pure grain liquor brewing process and a die-hard fan of healthy wine brewing and drinking.

if you have any questions about wine, you can consult me. If you know everything, you can say everything, and you will live up to the name of "old friends".

the flavor I miss most in my hometown is the crab sauce with green onions in Beihai.

My home is near the North Sea. This season of the year is the time when crabs from the North Sea come on the market and green onions come out of the garden.

cut live sea crabs into pieces, add salt to make crab paste, then cut green onions into small pieces and chop red peppers.

the auxiliary materials are white wine, ginger, garlic, star anise, pepper and soy sauce, all of which are mixed together, and after a while, they smell natural fragrance and natural seafood taste.

This crab sauce with green onions is more in line with the public's taste, and it is very popular among men, women and children. You can eat two big steamed buns with two spoonfuls in one meal. It is also a kind of appetizer and the best food for visiting relatives and friends.

this is the hometown flavor that I miss most in my life.

Everyone has his nostalgia for his hometown, which is his father's grassland, his mother's river, and his memories of his hometown food: his father's braised pork ribs and his mother's three-spice dumplings. My favorite hometown taste is stewed pork ribs and beans, which I must eat every time I go home. Today, I will share with you the practice of this delicious food.

ingredients: 3 kg of pork soft fan and 1 kg of northeast snap bean.

auxiliary materials: edible oil, refined salt, monosodium glutamate, thirteen spices, soy sauce, soy sauce, oyster sauce, onion, ginger and garlic.

Processing method:

1. First, chop the ribs into 6 cm pieces, take the pot to boil water, cover the ribs, and take out the ribs for later use after boiling.

2, pinch off the roots of the snap beans and rinse them clean.

3. Heat oil in a pan, add onion, ginger, garlic and thirteen spices until fragrant, add a little soy sauce, soy sauce and oyster sauce, and add the cooked ribs and stir-fry to taste.

4. Add the beans into the ribs, stir-fry until all the beans turn dark green, add appropriate amount of water, refined salt and monosodium glutamate, and stew until the soup is put away. After the ribs are cooked, they can be taken out of the pot, and a plate of delicious stewed beans with ribs is ready.

I miss the taste of my hometown most: stewed beans with ribs. You must try the delicious food every time you go back to your hometown. Let's share it with you today. Goodbye, friends.

thank you for your invitation!

I miss the little crispy meat in my hometown most. When I was a child, I could only fry the little crispy meat during the Chinese New Year holiday. My mother fried the little crispy meat very delicious. I stole a piece to eat while my mother was not paying attention to it. It was so delicious that I still miss it for decades.

I'm from Henan, and most people know the taste of my hometown, such as mutton Huimian Noodles, beef hot soup, roast chicken and so on! What I miss most is the common but unforgettable taste besides these. When I was a child, there were many small fish in the small river pond in my hometown. On Sunday, I took a homemade moving net made of gauze and went fishing with a few friends! You can catch a big bowl of small fish in half a day, take it back to mom to clean the salt, then mix the noodles with oil and fry them, cool them for a while and then fry them! A roll of pancakes made with kang! Wow! What a taste! Give it to a county magistrate in Henan dialect! There are also street vendors selling hot tofu and haggis! Are unforgettable delicious!

I am a northern fan of handmade pasta in my hometown. Although I have been wandering in Guangdong for decades, I still can't change my hobby of eating pasta in my bones.

There are too many practices and eating methods of pasta, and the interview culture is rich and colorful. Various eating methods emerge one after another. Some like to eat baked wheat cakes, some like to eat steamed buns, some like to eat fried dough sticks, some like to eat shortbread, and so on. After eating pasta for so long, people have a special liking for one kind of pasta, that is, noodles with minced meat in oil. It not only has the strength and sweetness of pasta, but also has the charming chili pepper and delicious meat. It is really a delicious pasta with color, fragrance and taste! It's almost an insatiable delicacy.

I remember that once after my own rice bag, the person who was eating was upset, and I accidentally saw Bailuyuan TV series, in which Xiancao was making oil-sprinkled noodles, and the sizzling sound of spicy seeds. My taste buds suddenly turned, and when I saw Bai Jiaxuan's men, the delicious energy of that wheezing meal, alas, I thought that if there was a bowl of oil-sprinkled noodles at this time, I would definitely pour it into my stomach. My homepage video has specific methods, and those who like pasta can watch it. The above is just my real thoughts, thank you!