Chao news client Qingqing bamboo forest.
Fangtai's Sister Cao filmed an episode of the "Kitchen under Surveillance" program, recording the changes in her kitchen, and her 90-year-old parents under surveillance and her daily life, chatting and being extraordinarily warm. Perhaps, in the bottom of everyone's heart, the softest and untouchable is the mother's kitchen.
In this most inconspicuous fireworks ordinary, we miss home, father and mother.
In 1980, the northernmost row of bungalows at Harbour Elementary School was the earliest kitchen in my memory. The place is not big, seven or eight square meters, by the window to the north, a brick stove, an iron pot, stir-fry and stuffy rice are here. Sometimes I don't have time to cook, so I just make a little bit of food in the school cafeteria. A small stockpot next to it to boil water. Wood for the fire was neatly stacked by the door, all of which were branches that my father had picked up from the maple and poplar grove next to the school, and had been chopped into small pieces that were about a foot longThere was usually a chicken coop under the pyre, and at that time every family would have one or two chickens, and my brother at the age of 10 and I at the age of 7 were both growing up, and the nutrition depended on the eggs laid by these two chickens. In the middle, against the wall, there is a small square table, which is where our family of four eats.
Every day after school, the usually quiet small kitchen begins to be lively, with the sound of washing vegetables, the sound of clattering vegetables, the clinking of pots and pans, and the sound of scolding. At this time, my mother also began to be busy in the kitchen.
In the countryside in the early 80s, I basically ate vegetables suitable for the four seasons planted by my father, such as greens, cucumbers, green beans, eggplants, winter melons, and amaranth. No matter how delicious it is, if you eat too much, you will get tired of it. I remember once my mother said that she wanted to eat coriander, and my father planted a round of coriander, and after eating, the whole family wanted to vomit when they smelled the coriander. Now that I think about it, what a blessing it is to be able to eat the vegetables that my father grows.
Sometimes we also go to the field to dig wild vegetables, such as marantou in spring, water celery in summer, and shepherd's cabbage in winter. When it rained, my mother would take me to the mossy slate to find "ground slippery", that is, lichen, blanch with water, fry in oil, and put some green onions, which are smooth and tender, with the fragrance of green onions, which is a delicious dish. My father would go to the creek next to the school to fish for small spearfish, net small crabs, scrape the scales and remove the intestines, drag them with flour, fry them in oil, and make them golden and crispy. At this time, my father may invite Mr. Huang and Mr. Zhu next door to have a rare little wine.
My task is usually to burn the stove, I can hear my mother's stir-frying, pick up the lid and put it down, and from time to time I will drill my head out to see what my mother is stir-frying. If it's rare to burn braised pork at home today, how can you bear the fragrance gradually wafting. So, while my mother was not paying attention, I poked my head out and fished a piece of the pot or bowl with my hand, but I was always slapped on the back of the head by my mother, scolding, "Don't go to the fire quickly."
In 1990, with my parents working in the county, I had a 60-square-meter two-bedroom living room, a small kitchen, and two or three square meters. There is a gas stove in the kitchen, so there is no need to burn firewood. The living conditions have gradually improved, and the mother no longer needs to worry about what the family of four eats every day, and she has begun to have the mood to cook leisure food and prepare New Year's goods.
Roast green beans, buy dozens of catties of edamame, put salt and sugar to season and cook, first put them in the sun for a day, the surface is slightly dry, and then spread them on the bamboo drying basket, keep turning, under the drying basket, put a pot of carbon fire, and slowly dry the water of the edamame. Generally, it needs to be baked for three nights, so that the green beans are chewy and strong, but not hard and not knocked, and there is a green fragrance, which is a good snack for leisure tea. During the bamboo shoot season, my mother would add some bamboo shoots to the green beans to make dried bamboo shoots, which was my favorite. When there are no bamboo shoots and no edamame, my mother still likes to bake some melon seeds and share a little with the neighbors. The melon seeds she baked are salty and light, and fennel is added to them, which is particularly fresh.
The New Year's goods in the month of Layue are even more abundant, not to mention pickled salted meat and sauced meat, as well as bamboo shoots and pickles, fried tofu embedded meat, egg dumplings, egg lamps, barbecue, and meat balls, which can be eaten for a winter. Later, when I settled down in Ningbo, my mother would do more and let me take it with me when I returned to Ningbo.
Data map. According to CFP.
In 2000, I started a home in Ningbo, my brother also worked in Hangzhou, so I went home less and my mother spent less time in the kitchen. Every time I ask what I ate today, I say that the two of us eat a little casually, either noodles or porridge. Only when my brother and I go back to Anji, my mother's kitchen will be busy again.
Early in the morning, I called my father to the vegetable market. The mother buys it in the front, and the father carries it in the back. Beef, must have a belly, so that the marinated beef is not soft or hard, just right;The duck of the roast beer duck needs to be taken home to remove the feathers, and the people in the market can't get it clean, so the father must bring reading glasses and use tweezers to clean them one by oneFish and vegetables are to be fresh, and of course they are not bought until the day the son and daughter come backMy daughter's favorite bamboo shoots can't be forgotten, so I asked someone to buy them in the mountains a week earlier. Picking, washing, chopping, from morning to night, everything is ready to stop, except for the braised beef and beer duck that need time, the other dishes must wait until we enter the door to start frying.
In 2018, after my father fell ill, my mother accompanied me to the hospital, and my mother's thoughts about the kitchen stayed in my instructions: braised beef should be stuffed for a long time before it tastes, fried shredded meat should be put in starch to not get old, and winter bamboo shoots should be fried thoroughly so that there is no astringency ......Verbose, over and on.
In 2023, I told my mother that my new house had been renovated and I planned to move in for the Chinese New Year, and the kitchen was very large, so I made an appointment with my mother to come to Ningbo for the Chinese New Year. I told my mother that I would move a stool and put it in front of the kitchen stove, and that my mother would direct it, and that I would do it, so that she could try my handiwork.
It's just that such a wish can no longer be fulfilled.
Sister Cao said in the show: "When people reach middle age, the greatest happiness is that they want to raise their children and their relatives are still there." "Yes, the kitchen with a mother is the warmest kitchen in the world.
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