Xie Xiong was in the canteen of the construction site, holding a rice bowl, and he lost his appetite, and he missed the food cooked by Xiao Lin very much. As time passed, he couldn't swallow the rice in the cafeteria more and more, so he missed the pickles she made more and more, as long as he mixed a few spoonfuls of sauce, no matter how unpalatable the rice was, he could eat three bowls.

Xiao Lin makes sauce every year, with broad bean paste in the first half and soybean paste in the second half of the year.

The soybeans are cooked, spread on the bamboo plaque, one inch thick, and then folded the artemisia, washed and evenly stacked on the soybeans. After three or four days, the soybeans and artemisia are covered with white mold, the microorganisms are active, and the bacteria are slowly cultivating. The surface of the soybean is already sticky, pick one up, and bring up the long silk, like a silk fruit. Some stinky, strong scent of artemisia can mask the smell.

Prepare salt, cut ginger into cubes, and use a bowl to grind pepper, pepper, star anise, cinnamon, cloves, vanilla, cumin, sand kernels, and coriander seeds into powder, and you can "make the sauce". The covered beans are put into a jar, sprinkled with a layer of beans, a layer of seasoning and salt, and finally covered with water-soaked gauze to keep mosquitoes and flies out. Paste the mouth of the jar with mud, and in less than two weeks, the juice will seep out of the sauce jar, which can be taken out, put on a plate, and eaten directly, which is an excellent meal.

If there are too many beans, she can't eat them all for a while, and if they are left for a long time, they will rot into water, so she will make tempeh. On a sunny day, pour the beans in the sauce jar onto the bamboo plaque to be exposed to the sun, sterilize and deodorize, and most of them are directly dried, which is tempeh. A small part is half-dried and the beans are poured back into the jar, and she will cut some radish slices, cucumber strips, and cabbage hearts to mix. When the sauce is served, the radish is crisp and refreshing, the cucumber is salty and sweet, the cabbage sum is soft and crispy, and the bite squeaks and rattles, like a small insect jumping around in the mouth, the more you chew, the more you eat, the more you taste, you never get tired of eating, and even more popular than sauce beans.

The sauce jar is a sand pot, glazed, ginger, because of the age, it looks very old, very primitive, very coarse, but dexterous and practical, to ensure that the sauce does not lose its original flavor. The jar is a foot high, two fingers wide, and the belly is slightly protruding, looking gentle and thick, strong and durable.

Xiao Lin once taught the woman who came to the door to ask for advice, two nirvana skills for making sauce, one is the water used to make the sauce, which should be boiled water for cooling, and the old sauce of the next year is the best choice;

It is a pity that women only learn the skin, but do not understand the essence, or only imitate the formalities, and do not become proficient in the craft, manual experience is important, but in fact, pure ingredients and clean utensils are more important. The most taboo raw water and oily, even if the soup spoon of scooping sauce with a few drops of raw water, a little oil beads into the altar, not two or three days, the altar surface will float out of a layer of silver-white thin water film, open the film, the sauce has been corroded, completely spoiled and mildew, completely stinky and suppurated, the sauce is bad, the juice is wasted, it is impossible to eat it at all, except when the garbage is thrown away.

In late spring and early summer, when the fields were newly harvested broad beans, Xiao Lin sat at the door of her house, slowly peeling off the pods, washing the broad beans, and drying them. The method of broad bean paste is similar to soybean paste, the broad bean meat is thick, but it can be melted quickly in the mouth, and more importantly, the adjuncts in the bean paste are fruits, such as watermelon, strawberry, pear, and tomato.

Xie Xiong looked at it and felt that she was so extravagant, she was willing to use fruit. When I ate it, I had to admit that watermelon is indeed more wonderful than rock sugar as sweet erbium. Mixed with sauce and rice, every bite has a hint of sweetness. If you're lucky, you can still eat small pieces of watermelon, the fibrous tissue is still there, but it's soaked in the flavor of the sauce.

Strawberries, pears, tomatoes for erbium, nutritious, delicious, strange, strange, wonderful, wonderful, wonderful, wonderful. The last time I got sweet erbium, the next time I went down sour erbium, and in the end, the whole jar of sauce, sweet and sour, sweet and astringent, astringent and salty, sweet and sour, salty and astringent, magical taste, special taste, filled in the mouth and nasal cavity, just like the taste of first love, I can't help but eat at the same time, tears in the eyes silently swirling, and slowly quietly receded, inexplicable sadness, if people see, I am really embarrassed.

The hardships, embarrassment, and humiliation outside made Xie Xiong miss Xiao Lin's meals and pickles more and more, and recall the taste of every dish she cooked.

It was nice to be at home, the cottage was clean, the nest was warm, the kids were laughing and the meals were steaming. I haven't enjoyed the warmth of home, but it's okay, I have had the warmth, I can't let go of my heart anymore, the warmth makes him fascinated, he likes to the bone marrow, becomes a part of the body, flesh and blood are integrated, and he can't give up. The reason why he went home was not so much because of the fight, but because of the smell of his wife, which attracted him, and he couldn't help but come back regardless of his wages.