What's the taste of mom in memory?

Our family is a little different. My mother is not the kind of person who can cook.

Dad cooks at home.

Grandpa used to be a cook, and my father doesn't know if he inherited it, and he likes cooking very much. My father's home cooking is the most unforgettable and wonderful taste in my childhood memory.

My parents' combination is also very unusual. My father is from Hunan and likes spicy food. My mother is from Guangdong and doesn't eat spicy food.

So when I was a child, my father liked to cook two dishes, one with pepper and the other without pepper.

In order to accompany my mother, the dishes in our family are mainly not spicy.

With my father who loves cooking, my mother doesn't cook much.

But when my father is away, my mother will support my sister and me.

The noodles made by my mother are very simple. A bowl of spring silk noodles, with an egg and some vegetable leaves, tastes clear and light.

But my mother always remembers to put my sister and I's favorite ham sausage in the noodles, cut it into thin slices and add a few drops of sesame oil.

It may be the most common bowl of noodles in the eyes of others, but it is my favorite way to eat.

Because I grew up in Guangdong, my mother's taste is sweet, so she also has a "unique skill", that is, a sugar bag that can pack milk flavor, which is hard to eat after I left home.

Steamed buns stuffed with milk powder, sesame seeds and sugar taste full of milk and are very fragrant. The taste is similar to that of cream buns, but it is more fragrant than cream buns because of the fragrance of sesame seeds.

Everyone has a different memory of his mother.

Whether it's a simple bowl of noodles or a rich dish.

The heavy love mixed with food is our most unforgettable reason.

Only parents' cooking and love can live up to it.

Steamed bass is a dish that my mother cooks every holiday, and it can be served in less than half an hour. The fish is tender and tastes like a restaurant. I can eat until there is no residue.

Steamed bass is not difficult, but the fish steamed by many friends either smells fishy or tastes very firewood. In short, it just doesn't feel right, so it's better than a restaurant. If you have the same problem with steamed bass, it means that you haven't mastered the method well.

There are several details to grasp if steamed bass wants to be fresh and tender. First, it must be marinated with onion, ginger and cooking wine for a period of time before steaming the fish. You can also sprinkle some salt and pepper on the fish, and the water steamed from the fish should be poured out. In addition, you must pour hot oil at last, which can increase fragrance and refresh yourself.

Share the steps of steaming bass with your mother and share the food together ~

Youduma kitchen

Hello, I'm Ming Shengjing, and I'm glad to answer your question. Every mother has her own specialty. In my memory, my mother's taste is braised pork and cabbage with vermicelli.

As a Northeastern, I like stews very much. At home, I often cook pork belly stewed with sauerkraut, ribs stewed with sauerkraut and so on. But my favorite food is Huimian Noodles, the braised pork and cabbage cooked by my mother, which is also the most classic taste of my mother in my memory.

Mom knows that I always go to the supermarket to buy fresh pork belly, Chinese cabbage and vermicelli when I come home from work today. My mother first cut the pork belly into large pieces and cooked it in a pot, then added soy sauce and soy sauce to color the pork belly, and then put it in a pressure cooker with water, cooking wine and aniseed stew (my mother always said that the pork belly stew was worse every time she used the pressure cooker).

Stew for about 20 minutes. Mom will open the lid of the pressure cooker, then add Chinese cabbage and vermicelli to continue the stew. When the Chinese cabbage and vermicelli are cooked (the vermicelli is not cooked, mother will stew it for a while).

As soon as the last pot is cooked, the braised pork and cabbage vermicelli sprayed first is ready. Eat two bowls of rice at a time, which is the taste of my mother in my memory. The above answers are for your reference only.

Mother's taste is rich food fragrance, warm fragrance in the house and the taste of home. In the process of everyone's growth, the smell of mother has become a part of our life. From small to large, I go home every day, and there are delicious foods. Cleaning up the dishes after dinner is my mother's happiest thing.

In my memory, my mother's taste is not a dish, but countless breakfast, Chinese food and delicious dishes reverberate in my mind. "Mom, I'm hungry" is a call to my mother's taste when I grow up slowly. It is the motivation for mom to clean up pots and pans in the kitchen after a hard day's work.

Since ancient times, there have been too many gorgeous sentences praising the great mother, and what I want to express today is that the cliche is sincere. Senior three, school is late. Although I don't study well, every day when I come home from school, my parents will wait for me to eat, and my mother will cook food in different ways. "It's too spicy, I won't eat it." After eating the rest of the meal, I hurried back to the house. My mother specially cooked my favorite Chili fried meat, which was a little spicy. Mom and dad didn't say anything, but silently ate all the rest of the dishes. I was still very rebellious at that time. Did not consider the feelings of parents. I always feel that I can do whatever I want at home. I didn't know until I entered the society that only my parents could tolerate my bad temper.

Fried meat with dried plum has been mentioned many times, and it is a specialty of my hometown. Because I am in primary school, junior high school and senior high school, my mother often cooks fried prunes and takes them to school. Fried meat with dried plum vegetables just out of the pot is fragrant. At the entrance of dried prunes with a little heat, the fluffy feeling jumps on the tip of the tongue. The meat inside is wrapped in the smell of dried plums and salt, which is especially delicious. Even the fat in dried plums tastes chewy.

Mother shredded the pepper, cut a little onion, a few eggs, usually four eggs for two or three people. Beat them in the pepper, add a little salt and monosodium glutamate, stir them together for a few minutes, wait until the pepper tastes salty, add vegetable oil when the pot is hot, and then pour the eggs in for frying, which is particularly fragrant. I like this dish very much until now.

There are no vegetables in winter, only radish and cabbage. Every day, cabbage and turnips make me feel full. "I'm tired of eating cabbage again." Sometimes I have such unreasonable troubles and complaints. Now think about how happy it is to eat hot meals every day. What does a family care about when they are together? After a person's life, he will always recall the time when his mother was around, and he will not worry about whether he has food at night. Now I cook several dishes for my mother every time I go home, trying to find the taste of my mother in those days, and I know how hard it is to cook after work every day. We'll know later. Mom retired and had more time to cook, but I was no longer around, so life was so helpless.

Mom's taste is a kind of taste, and it is also hundreds of countless flavors. I can't remember every dish I ate growing up. Now when you pick up chopsticks at home, you can only know that it is the smell of your mother, not the smell of home. What delicacies you eat out can't catch up with your mother's taste. It is a kind of dependence and an indispensable taste in our growth.

Hey hey! Mom's taste is very special, not delicious, ordinary and homely. At that time, due to the particularly hard life in rural areas, it gradually changed with the reform and opening up.

My mother's cooking that I still remember is steamed pork with flour. Here is a brief introduction:

Corn is made into granular noodles (a little spice can be added), pork belly is sliced, and sweet potato is cut into pieces. You can also use green peas, tender peas, taro, pumpkins and so on.

Stir-fry the cornmeal for later use, add a little oil to the pot to make the bean paste fragrant, mix the pork belly and cornmeal well, and put it in the bottom of the cage. Mix the remaining flour and sweet potato pieces, steam them in a cage, and they will be cooked in about half an hour. Put them in a plate and sprinkle with fried Chili noodles and chopped green onion or coriander to finish the production.

The picture comes from the network!

My answer is a bowl of shrimp noodles with pickles. The thought of this dish is related to a news.

A few days ago, a sixth-grade girl in Lake City ran away from home and didn't come home for one night, which touched many people's hearts. Initiated by the police, everyone carried out a caring relay in the circle of friends. Finally, the little girl was found the next morning.

As a mother, I also forwarded Looking for You, but before I found her, I didn't even dare to think about how my parents abused their hearts. Talking about this with my colleagues this morning, I saw that her eyes were red.

Speaking of which, I also ran away from home twice in elementary school. At that time, my relationship with my mother was always awkward. I can't remember the specific reason. I think it's nothing more than working with my mother and doing housework. Yelling at me is inevitable. It is estimated that I severely scolded those times, and I may even move my hand, which is very wronged. Although the scene is vague, the feeling that my little breasts are about to explode is still so real-and when my mother ran around the town looking for me, she was so angry that she wanted to hit me and held back.

I haven't grown up enough to understand her, and she hasn't ruined my leisure and calmness. My mother got married early and was still in the flower season, but because of the pressure of life, she worked hard at the bottom of society early and tried to maintain this family of four. Even if a woman of her age is busy at work, she will wash clothes after dinner at home, and spend the rest of her time at home in the neighborhood, or lie on a cane chair and watch cool soap operas. Besides, she has to help others knit sweaters to support her family. I don't remember her sitting down to eat snacks and chat. Sometimes my brother and I eat melon seeds. We peel a bunch of melon seeds and put them in our hands. She bites them down and goes back to work at once.

She looked very old then. Fortunately, in recent years, although she is still working hard for my father and my brother and sister, she is in a comfortable mood. The filial piety of her son-in-law and wife makes her feel particularly proud, so now she looks much younger than her peers.

Call mom-I said to myself as I walked.

I haven't written about food for a long time. Today I'm going to talk about a delicious food related to my mother.

Last weekend, I made a very successful salted shrimp noodle (salted shrimp noodle), which came from my hometown of Sara. The noodles there don't pay attention to clear soup, which is characterized by frying the toppings, frying in a small pot and frying in a bowl. Therefore, although Suzhou and Hangzhou noodles are very famous, their practice of pouring cold ingredients into hot noodle bowls for a long time is despised by old Sara people. In our place, most picky gourmets will go to the noodle restaurant for breakfast. Noodles are cooked in a pot that can hold almost a whole pig. Although the pot is large, it can hold at most two or three bowls of noodles at the same time. It can be put into the existing soup bowl with half a meter long bamboo chopsticks and funnel-shaped bamboo curtains. The ingredients of noodle soup are lard, vegetable oil, monosodium glutamate, salt and chopped green onion. The aroma is overflowing when cooking. Serve the toppings and immediately stir-fry the toppings in a small oil pan on the stove. My favorite is the salty shrimp combination.

My mother works in the canteen. At that time, there was noodles for breakfast in the morning and noodles for dinner at night. She became an excellent noodle chef. Whenever we eat noodles at home, we eat round bellies, especially her Haining cuisine, shredded Chili. I'm afraid it won't be boiled chicken or seafood noodles. She taught me the eight-character truth of burning noodles-the soup is wide and the noodles are few, and the topping is stir-fried. People who open noodle shops in Sara Town have a good business. I think I can have this way out. Make faces manually:)

Note: 1. Haining cuisine is a kind of pickles, which is soft and tender in texture, not as hard and spicy as snow vegetables.

2. The traditional method of salted shrimp noodles is to use freshly peeled shrimp, which takes a lot of effort. We used half a catty of shrimp for this meal, and Mr. Da peeled it for three hours, which was not cost-effective. Next time, I will probably choose prawns and cut them into cubes. Or copy mom's Haining dish, shredded pepper.

It has been 10 years since my mother left me. Mom's cooking is great. I like all her cooking. If a dish is used to describe the taste of mother, it is fried meat with dried plum vegetables. If you add another dish, it is braised pork.

First of all, stir-fried meat with dried plums.

Fried meat with dried plum has been mentioned many times, and it is a specialty of my hometown. Because I am in primary school, junior high school and senior high school, my mother often cooks fried prunes and takes them to school. Fried meat with dried plum vegetables just out of the pot is fragrant. At the entrance of dried prunes with a little heat, the fluffy feeling jumps on the tip of the tongue. The meat inside is wrapped in the smell of dried plums and salt, which is especially delicious. Even the fat in dried plums tastes chewy.

Second, braised pork

The braised pork cooked by my mother was praised by my family after eating it. My mother always cooks this special dish at every family dinner. The braised pork cooked by my mother is delicious, sweet but not greasy, and the fat is very chewy.

My mother 1962 graduated from Funing Teachers College. She is a career-oriented woman. I always thought her cooking was very average. But because I was weak since I was a child, I had a major operation in Shanghai Children's Hospital when I was 1 1, so my mother always tried her best to cater to my taste. Mom's specialty is fried black fish fillets with leeks. Fish fillets are tender, leeks are fresh and delicious. Mom's fried meatballs are also a must. After the fried meatballs are put into the pot, the entrance seems to be wrapped in a film, and there are meatballs inside, which is memorable. My mother has been dead for many years, and I will never eat her cooking again in my life.

Speaking of mom's taste, I believe many people will actually remember and never forget the dish that mom cooked for you, but I don't know which dish can represent mom's taste in your heart. Now let's talk about the taste of my mother in my heart. There are many dishes that can represent my mother's taste in my heart. Braised pork, spicy shredded potatoes, braised ribs and braised eggplant are the dishes that I can't forget most. My mother used to cook them for me every time I went home when I was studying abroad, so these dishes best represent my mother's taste in my heart. I