What kind of delicacies in rural areas can make you have endless aftertaste?

What I like to eat the most is the sesame pot cake made from mixed bean noodles, dry sweet potato noodles and high-grain noodles. It tastes really delicious when dipped in chili sauce. Otherwise, use these mixed noodles to roll the noodles with your hands and add mutton. I put some frosted sweet potato leaves on top. They were so delicious. I ate three big bowls in a row and my stomach was so full that I wanted to eat some more.

In our hometown in the countryside, there are two kinds of delicacies that I always miss. .

One is called potato buns, and the other is called bamboo shoots and rice crackers.

When I think of them, my taste buds start to attack, and saliva begins to overflow in my mouth. When making them, our whole family has to work together to eat this "delicious food" on the tip of the tongue.

The process of making potato buns is as follows:

First, wash, peel and dry the potato buns. Use an iron brush to turn them from flat to mashed potatoes, allowing them to undergo a transformation. . Then add an appropriate amount of salt, chives or green onions to the mashed potatoes, stir in the glutinous rice, and mix thoroughly.

After mixing the ingredients, use a spoon to scoop out a small spoonful with your right hand. Grab the spoon with your left hand, press your thumb and index finger, and a small potato bag will be formed. Quickly put it in gently. In the oil pan.

The potato buns were bathed in the oil pan. The hot oil gradually turned the purple coat of the potato buns to yellow. At this time, we had to use a spatula to turn them over. Let them be heated evenly and covered with golden armor.

Then take a large colander, take the golden potato buns out of the pot, place them on the edge of the pot to drain out the oil, and then use a basin to hold them. After cooling, you can enjoy the fragrant and crispy potato buns.

There are also things to pay attention to when eating potato buns. Those who are not afraid of the heat or getting burned can try it soon after taking a bite, and it will taste delicious and crispy with a "crack" sound; those who are afraid of getting burned will have to put the potato buns on the layer of the rice cooker and steam them for a while. Son, go taste it again.

There is also a unique way to eat it. Put the fried potato buns into the homemade glutinous rice wine and turn them over. The trinity of fragrance, sweetness and crispness will make your taste buds scream joy!

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Rice crackers wrapped with moxa leaves and bamboo shoots are a delicacy that often makes us salivate. In spring, the bamboo shoots are jointed behind the mountains in the countryside. Dig the new bamboo shoots home, remove the shells, wash them, cut the snow-white bamboo shoots into fine dices, then stir-fry them with good bacon, add mountain chili peppers, it is fragrant, spicy and spicy. Stir-fry the fresh stuffing and set aside.

Mugwort grows wild in front of and behind the house.

Pick fresh moxa tips, wash them, blanch them in boiling water until they can be broken by hand, then mix them with rice flour ground from your own green rice, and keep kneading them. , while mixing the white flour into it, keep scraping it with your fingers, once to the left, once to the right, once to the left, once to the right, so that the original green mugwort leaves and the white flour are kneaded together, and gradually turn into a big, hard green mass. Then keep stretching, pulling, kneading, squeezing, pressing, pressing, kneading, pulling over; pressing down, pulling up, until the dough is soft and soft.

Then grab a ball the size of a table tennis ball from the dough, put it in the palm of your hand, knead it with your hands together, pat it with your hands, and a flat, round green mugwort leaf with rice flour skin is ready. .

Finally, like making dumplings, wrap the prepared diced bacon and bamboo shoots in mugwort rice noodles, and make a zigzag pattern when closed.

Put the rice crackers wrapped with moxa leaves and bamboo shoots in a steamer lined with Ruo leaves, add mountain spring water and steam them over firewood on the earthen stove. These purely natural ingredients, handmade rice crackers wrapped with moxa leaves and bamboo shoots, have moxa leaves. The delicate fragrance, the strong aroma of bacon, and the freshness of bamboo shoots are definitely a delicacy on the tip of your tongue!

There are many delicacies in rural areas. I miss potato buns and rice crackers wrapped with moxa leaves and bamboo shoots, not only because of their unique taste, but also because I can experience the joy of labor and the beauty of family affection during the production process.

For firewood turkey, you should choose naturally raised pheasants, which are different from ordinary chickens.

Naturally raised, with a long growth period and more flavor accumulation. Cooked with exclusive techniques by professional chefs, it has a rich aroma, a strong taste, and the meat is elastic and delicate. What’s great about the countryside, of course, is the natural and pollution-free food that is most worth remembering. If you have a yard and a field at home, sow seeds and water, you can eat the freshest vegetables. You can grow whatever you want and have it at home. You will never have to worry about the vegetables in the supermarket being expensive or stale.

Today, Yao Meier will take you to visit the "vegetable garden" in her hometown in the countryside, so that you can feast your eyes on it. Although the countryside is not as prosperous as the city, it still has the pastoral life you yearn for. 1: Desert tomatoes in vegetable fields

Tomatoes in big cities VS. Tomatoes in rural areas:

-->There are various types of tomatoes in supermarkets in big cities (desert tomatoes, strawberries Tomatoes, cherry tomatoes, Provence tomatoes, colorful tomatoes, Guangxi cherry tomatoes). But if you eat it as fruit, the skin of the tomato is so hard and the taste is so bad that it can hardly be eaten raw. Maybe it's the tomatoes growing in the greenhouse under the ripening agent.

-->Tomatoes in rural fields can be bathed in sufficient sunlight and have abundant moisture. The fruit produced is thin-skinned, plump, sour and sweet. If you have the opportunity, take a trip to our countryside and see the pure natural tomatoes, which will definitely give you a real treat.

2: Red amaranth outside the back wall of the yard

Red amaranth is a vegetable that can be found at the door of almost every household in rural hometowns in summer. When the soup noodles are almost cooked, wash them and put them in. The soup will turn red immediately.

Children may prefer to eat colorful food. When I was a kid, whenever I saw red amaranth in soup, I would eat it. It tastes better than meat.

Nowadays, Yonghui Supermarket in the city also sells it, but the taste is not as good as the one in the countryside. With this job, I only go back to my hometown once or twice a year, and I can't always go back home in the summer. After graduation, I can no longer eat red amaranth.

3: Cucumbers grown at home in summer

Cucumbers must be as tender as possible. When buying cucumbers on the market, merchants generally sell them thick and old in order to make a profit. It tastes soft and dry, not crispy.

Cucumbers are grown in front of homes in rural areas. The cucumber flowers bloom in the morning in summer. If you get up early and water them, they will grow into full-grown flowers in the evening. Pick it off, wash it and eat it directly. It's sweet, crunchy and tender.

4: Crispy watermelon in the pepper field

Peppers grow relatively tall, a bit like four seasons greens, and are generally planted sparsely. Watermelons grow close to the ground and crawl anywhere. In order to make full use of land resources, many rural people often plant watermelons in pepper fields. In this way, the land is fully utilized, and both of them can bathe in sunlight and fully carry out photosynthesis.

The crispy watermelon from the countryside is really a must-have. Don't touch it when it's cooked, you have to handle it gently, it will pop open with a little force. But don't be disappointed, just be happy. This kind of crispy watermelon with thin skin and chewy texture has a texture you can't find in the city.

Maybe it’s because crispy watermelons tend to pop open during transportation. So it is rarely available in the city. Even if there are thin-skinned Kirin melons in supermarkets, they are expensive and not delicious, and cannot compare with the crispy-skinned watermelons in rural areas.

You know so much about the delicious food in Hetao that you will not be able to leave after eating it. It’s the Chinese New Year, and I think of all kinds of food in my hometown, and I can’t help but feel hungry. I’m hungry again just after eating.

My hometown is in the Hetao Plain, located in Bayannur City, Inner Mongolia. The Hetao Plain is an important grain production base in my country. The fertile land and rich products here have created a unique food culture, which makes guests from afar greedy and forgets to return, and travelers who travel far away always think about it.

I won’t go into details anymore, let’s go directly to the picture, feast your eyes on it, and feast your eyes on it when you return home tomorrow.

1. Four hard plates of Hetao (roasted pork strips, steamed mutton, braised chicken nuggets, red braised meatballs)

Separate picture above: roasted pork Strips

Above alone: ??Steamed mutton

Above alone: ??Braised chicken nuggets

Above alone: ??Braised meatballs< /p>

2. Pork stewed with sauerkraut

3. Braised noodles in iron pot

4. Braised bones with soy sauce

5. Braised vegetables

6. Chicken dipped in vegetarian cake

7. Pig skin jelly

8. Pork hook chicken

9. Rice and sour porridge< /p>

10. Yamano Meatballs

11. Fried Yamanosuke with Pickled Pork

12. Pancakes

13. Bameng Gluten

14. Fried cakes

These are the ones that come to mind. In fact, there are many more. I hope the foodies in my hometown can add them.

Deep in my memory, there are two rural delicacies in my mind that make me endlessly recall them. One is roasted sweet potato, and the other is roasted sweet potato with moxa leaf cake.

When I was in the countryside, the most The best thing is to have a picnic with a few friends. Everyone brings some pots and pans from their own homes, digs some sweet potatoes, roasts them on the mountain, makes a few dishes that children can cook, and enjoys the beautiful scenery. It’s us. We are often scolded by adults for doing things we often do. They are afraid that we will burn the mountain. Although we are a little afraid of the majesty of adults, we still like this kind of activity. Every autumn when there is sweet potato season, we dig a few sweet potatoes and use firewood from the mountain. During the test, everyone rushed to eat a small sweet potato. It was a unique experience. A group of little faces looked up at the blue sky, chatting and talking about their dreams. It tasted so sweet that I can’t forget it till now

The days of growing roasted sweet potatoes are long gone. People have moved roasted sweet potatoes from outdoors to home. Nowadays, tricycles selling roasted sweet potatoes can be seen everywhere in the streets. You can smell a refreshing fragrance from a distance. One pound costs 8 yuan. Buy one. Each one costs about 20 yuan, and it costs a lot to eat it once. The skin is thin and brown, and my mother will roast some in the fire in the winter. It is super satisfying to eat hot mugwort cake

There are a lot of young mugwort leaves every spring. When making mugwort cakes, there are Qingming grass and mugwort. I prefer eating Qingming grass, which is full of fragrance. It is a traditional Han snack and is usually eaten during the Qingming Festival. It is said that mugwort can ward off evil spirits. , wash it and blanch it in boiling water to make mugwort cakes. Sweet glutinous rice cakes with some crushed peanuts added to the filling. You can also make salty cakes with chopped vegetable leaves. You can smell the fragrance of mugwort leaves in your mouth and take a bite. There is a refreshing fragrance in the whole mouth

After the mugwort leaves are cooked, you can add flour directly to make noodles, or you can break them with a wall breaker. Friends who like to eat delicate food can use this method. Every spring, I I would go for an outing with my family. This year, I ran a long way with my mother before I found some wormwood. The wormwood was quietly swaying in the wind. After working all morning, I picked a large pot and made it. A lot of mugwort cakes came out, and the children were rushing to eat them

This is a prickly pear, covered with thorns. When it is ripe, it can be picked and eaten raw or dried and soaked in water.

My favorite is scrambled eggs with wild onions. I can eat three bowls of rice with that taste. These rural flavors are rarely available in cities now.

These delicacies are not only the taste on the tip of the tongue, but also represent the most innocent era.

When I saw this title, I was reminded of the many unforgettable delicacies I ate at home when I was a child. Without further ado, I will introduce the delicacies I miss in the countryside one by one.

Bean paste buns

Bean paste buns are my favorite buns. The preparation method is the same as other steamed buns, the difference is that the filling is bean paste. The steamed bean paste buns taste very sweet, so they often make people feel relaxed and happy when eating them. So when I introduce this delicacy, I can recall the good times of eating bean paste buns.

Roujiamo

Although this is also very common in cities, the Roujiamo in the countryside makes me miss it even more. Because people in rural areas have simple folk customs, the meat inside the steamed buns is often rich and fragrant. The meat buns in rural areas are usually eaten as dinner. A steamed bun is filled with slowly cooked meat, and then a spoonful of fragrant and tender meat. The soup, a mouthful of Roujiamo, and then a mouthful of fragrant noodle porridge, the deliciousness is really indescribable.

Fried steamed buns

Fried steamed buns with white porridge can be enjoyed as breakfast or as dinner after a busy day. It is precisely because of the deliciousness of fried steamed buns and the blandness of white porridge that these two delicacies become a perfect match. As of this writing, I can still recall in my ears the "sizzling" sound when making fried steamed buns.

Muzy Noodles

This is my favorite pasta before. Although the name is muddy noodles, they taste not muddy at all. The most distinctive feature of Mumu Noodles is that they bring out the deliciousness of noodles and yellow flour to the extreme. Whether it is thin noodles or thick soup, it tastes very delicious.

(GSJ)

Babao Spicy