In 1971, the school had a "busy autumn" vacation, so I stayed in school to work. Once the teacher arranged for me to go to the school room to help cook, that is, to choose vegetables, wash vegetables, fire work, it is not difficult to choose to wash vegetables, I am still the first time to burn the fire, especially the charcoal fire, the speed of pulling the bellows is too fast, it will destroy the coal, easy to extinguish the fire; The speed of pulling the wind and frost is too slow and the fire is small, prolonging the ripening time of the food in the pot, you need to pull the bellows with one hand and add coal to the stove with the other, observe the flames burning around the bottom of the pot from time to time, and sometimes use the stove hook to stir and burn the coal stack. After a while, I learned how to make a fire, and I could eat it early or more when it was cooked. Maybe it was a food shortage at that time, or maybe there were other reasons, but from then on, I fell in love with cooking. In less than a month's vacation, I learned simple cooking skills such as steaming wo wotou, steaming steamed buns, boiling porridge, and cutting pickles.
When I got home, I was willing to help my mother cook, draw inferences from others, and I could also think about other meals to experiment, and I gradually mastered the practice of making steamed buns, making single cakes, oil cakes, sticking cakes, stir-frying vegetables, and other farm meals. At that time, the most difficult thing to cook is to encounter even cloudy days, firewood is the straw of crops, because the straw contains a lot of water, the smoke is more when the fire is burned, and the cough and tears are choked, but the fire comes and goes, prolongs the cooking time, affects the quality of the meal, especially when the cake is pasted on the hot pot, if the firewood is wet, the stove extinguishes the fire, and the cake sticking to the hot pot is in the water in the pot, and most of them can no longer be eaten. If the fire is extinguished in the stove of cornmeal porridge, the corn ballast settles together, and then boiled paste, most of them cannot be eaten.
After the reform and opening up, the economic income of farmers has increased, and there are fewer and fewer people who use bellows to burn crop straw for cooking, and instead of smokeless honeycomb coal for cooking, they can also heat in winter, and then most of the farmers use liquefied gas for cooking, and now use natural gas and electricity, and it is very convenient to cook and boil water.
In the past, I felt busy and nervous when cooking, mainly because I had to pull the bellows and add firewood, especially when I encountered wet firewood, there was only smoke and no flames, and even worse, the rice was not cooked and the firewood was gone.
Nowadays, cooking is convenient and easy, especially cooking is fun, think about it carefully, every action of cooking is exercise, love to cook, often cook, will definitely be beneficial to health.
Column introductionAgriculture occupies a very important position in China's socialist construction, and on January 25, 1956, the first agricultural medium and long-term development plan of New China was formulated and adopted - "National Agricultural Development Program (Draft) from 1956 to 1967". In order to let netizens on both sides of the strait better understand the party's attention to solving the "three rural" problem through the past hundred years, brilliant achievements, and accumulated valuable experience, "Jingcai Taiwan" ** by Lu Liao Gaoyang team to write the "Centennial Great Cause Spectrum "Three Rural" Hua Chapter" series of 100 articles, from the words between the lines of the old and new society peasant life, feel the changes in agriculture, rural areas and peasant life in the past hundred years.
Jingcai Taiwan.