A few of us are really not able to hold up, support each other, take a walk in the house, eliminate food, otherwise I can't sleep at night, and my relatives eat the same as a ripe watermelon on a small stomach, and the whole person looks round, so cute, I can't help but want to pinch her.

Wang He didn't think these two foods were delicious before, but today they ate very fragrantly, and now they can't hold up, Grandma Zhang looked at a few of us children who had been walking on the ground, the corners of her mouth were raised, and Grandma Zhang ate two sugar gourds at noon, and my mother came back and ate one, and there was more than a bunch of it, so I put it outside, and now the weather outside is cold, and it can be frozen, so I am not afraid that it will spoil, and I can eat it for a long time.

Because my mother came back early today, the resistance at home has been burned out, I want to go back to sleep with my mother tonight, and my relatives are also happy to go back with me, my mother seems to be in a good mood, it seems that things should be done almost, at least not as heavy as the previous two days, but the whole person looks tired.

When we went back, the house has been cleaned up by my mother, and the kang is also very hot, my relatives and I have digested it almost, because we have walked too much today, and our legs hurt when we run, my mother boiled hot water and soaked our feet, and the two of us soaked our feet, lay on the hot kang, and fell asleep directly, and when we got up the next day, my mother was not at home, we got dressed, cleaned up, and went to Grandma Zhang's house.

Wang He and Li Qi were eating steamed buns at home, "Big girl, the people who pressed the sauce in the town are here today, grandma and Aunt Wu." I went out early, and we ate this in the morning," Wang He said and handed me a steamed bun, because I ate a lot last night. I'm not particularly hungry right now, and I still have a good meal at noon.

It also reminded me of the miso that I hadn't eaten for many years in my previous life, and every time I was homesick in college, I would go to a restaurant and order green onions and sauce to eat, and my roommates thought it was strange and couldn't understand why I wanted to eat green onions raw. In their eyes, green onions are a kind of spice that is used to fry the pan before stir-frying.

In a hotel in City B. The miso is all sweet noodle sauce, and it doesn't taste at all, and after eating it a few times, I gave up. When people are outside. It seems that every qiē at home will make you miss it incomparably, and even if you didn't think it was much important before, but when you are alone, in a strange city, that sense of loneliness, and the feeling of missing your hometown, will make you uncomfortable to death.

Mom and Grandma Zhang were ready to start making sauce a long time ago. As the nursery rhyme goes, "Boiled soybeans." Fall into a square, the jar cellar into a hundred incense, dip the greens, mix the vegetable soup, and scoop up a spoonful of oil. ”。

Here, in front of every house or in a small courtyard, there is a large sauce jar, the mouth is covered with a white cloth or tofu cloth, the corners are tied with red cloth strips and screw caps, and finally covered with a "sauce jar hat", the sauce jar hat is made of reeds, and the shape is particularly similar to the pointed paper paste hat worn by the landlord of land reform in the past.

In the process of making zuò miso in the Northeast, there are many details from the selection of materials, boiled beans, making sauce blocks, storage, sauce, and sauce jar, and each family's sauce is different, and what is even more outrageous is that almost one person makes sauce with one taste, and the sauce is indispensable on the table.

Dried tofu rolls and green onions dipped in sauce, stewed tofu in sauce, small fish stewed in sauce, eggplant stewed in sauce, stir-fried melon slices in sauce, and eaten with praise and relish.

The easiest, shallots dip in sauce, want to be complicated, fried meat sauce, egg sauce, fried sauce can be mixed with noodles, rice, Northeast miso is a must-have pickle, every meal must eat, fresh yellow from the bottom of the sauce jar tumbling up, mouth-watering.

In the spring, it is used to dip raw vegetables, wild vegetables in spring, small root garlic, mother-in-law, in summer, put the cucumbers in the garden in the well water to cool, in the green onion field, select some young leaves, a few eggplant buns, a few long beans, fresh garlic, and then dip it in the sauce and take a bite, which is called crispy and sweet.

When it was still winter, my mother and Grandma Zhang got together and began to pick beans, the beans at home were planted in the yard, because the two families had a small population, they could just get a vat of sauce, and the beans didn't use too much, Grandma Zhang's craft of making sauce was also famous in the village.

Pick out the bad soybeans first, because there are no pesticides now, there are a lot of insects, the soybeans in the yard need to be carefully picked, two people chat, basically a day can pick almost the same.

After the beans are picked, it is time to start washing the soybeans, and the beans are used to make sauce, so they must be clean, and there is a lot of dust in the countryside, and the beans are collected and cooled directly into the yard, and there are many livestock at home, and the beans will be very dirty.

Generally, beans have to be washed many times before they can be washed, and the number of beans is very large, so this work is also very physical, and it is generally necessary to do it for several days.

When the beans are ready, take out the big pot at home, put the beans in it, soak it for about 5 hours, and then don't care about it after soaking, the soaking time should not be too long, otherwise it will not taste good.

After the beans are soaked, it is time to start boiling soybeans, which takes about two or three hours, and requires a low fire, and the firewood below should be made of corn stalks, not wood.

Generally, before boiling soybeans, you have to talk to the person who pressed the soybeans, and at that time, the soybean pressing machine was a blender or something, but it was very old, and it was generally handed down, and ordinary people did not have it, and there was only one person in our town who had this kind of thing.

Every year in almost March, the people in the town come over with the machine, and start to go through every village and every house, and some people know the news and will cook the beans in advance, so that when the town has people down, they can get it directly.

Today, Mom and Grandma Zhang are going to line up, basically have to wait until the evening or afternoon of the next day, line up, you can go home to boil beans, and when the beans are cooked, the machine will come, the pressure sauce is according to the sauce block, counting the money, a 5 cents, the size of the sauce block is fixed, and they are all made for you.

Soon my mother and grandma Zhang came back, and when I came back, I took out the washed beans directly, used a large basin, and simply passed the water to prepare for the pot.

Relatives saw that there was a bustle, immediately went over to help, a few of our children are responsible for the fire up, after the beans are in the pot, we must often turn the pot, otherwise it is easy to boil, and most people are boiling the pot.

Put the soybeans in a large pot and cook them slowly, it takes a long time until the soybeans are cooked badly and the aroma of the soybeans fills the room, and then they are stuffed in the pot overnight, and you have to wait until the next day to start making zuò bean pieces. (To be continued.) )