Boutique long essay creation season
In the 70s of the last century, most of the daily necessities on the market were based on tickets. However, in the army, the living conditions of the officers and men are relatively much better, at least there is no limit to the amount of food they eat, and there are quite a lot of variety. So what did the PLA eat in that era?
At that time, the food of the PLA army units was four cents per person per day in the interior, and four cents and five cents for the troops stationed in the frontier. **45 catties of grain and edible oil per person a month. If the troops carry out defense construction, the food standard is raised to six to seven cents. As for the food standards of the air force, ships, and armored units, it is even higher, for example, the standard for air force pilots is three yuan and a half a day's food expenses.
At that time, the company's food was managed by the Chief of Affairs, and the sergeant assisted the Chief of Operations. The cooking squad prepared three meals a day on time in accordance with the recipes formulated by the company. Most of the cooking classes have six or seven people, and many soldiers in the company want to be transferred to work in the cooking squads, because the cooking squads do not need to go out for morning exercises and runs, and their living conditions are better than those of the squads. But I got up at 5:00 every day and started to work on breakfast, and the company started to eat at 7:30, and I couldn't delay for a minute. After breakfast, I had to rest for two hours and make lunch. After lunch, take a nap, and then make dinner, all year round.
At that time, the conditions of the troops were still relatively simple, and the cooking class washed and cut vegetables, washed rice, made noodles, made steamed buns, and stir-fried vegetables were all operated by hand, and the cooking class cooked meals for more than 100 people every day, which was actually very tiring. In those days, the food of the troops was also relatively simple, and the organs and companies of the large units basically made steamed porridge with pickles in the morning, and most of the time at noon was stir-fried rice, and the rice was all three-season rice from the south, and the quality was poor and the taste was poor, and in the evening noodles, steamed buns, and pancakes were so on. Since the food of the troops was based on the proportion of coarse and fine grains, the company often ate some cornmeal wotou and two rice.
However, when it comes to the Chinese New Year and the holidays, the food of the organs and all battalions and companies must be improved. Due to the large variety of cauliflower samples prepared during the festival, it is often necessary to send comrades-in-arms from each class to the cooking class to help cook.
When the comrades-in-arms toasted to celebrate the festival, the canteen was full of laughter and laughter, and the atmosphere of the festival reached a climax in an instant.
Holidays are generally two meals, and sometimes dumplings in the morning. But dumplings are generally made by each class, when we make dumplings, there is no rolling pin to replace it with a wine bottle, the size and shape of the dumplings wrapped by comrades-in-arms are different, there are Hebei dumplings, Sichuan dumplings, Shanxi dumplings, etc., but after cooking, everyone eats the fragrance and drips, and the fragrance floats ten miles.
In view of the objective reality that officers and men come from all over the world and it is difficult for them to reconcile their voices, many military units have persistently organized secretaries, cooking squad leaders, cooks, and representatives of officers and men to hold monthly economic committees to jointly study and formulate recipes for the next month. In accordance with the principle of "stressing nutrition at breakfast, emphasizing quality at lunch, grasping adjustment at dinner, and seeking balance in diet," they tried their best to satisfy the different tastes of officers and men.
In the production of dishes, the method of combining stir-fried stew and cold and hot collocation is adopted, coarse grains are carefully made, fine grains are finely made, and focus on side dishes, seasonings, and non-staple foods to ensure that there are new tricks and new characteristics for every meal.
In those days, there was a good tradition in the troops: every time before the meal was opened and entered the canteen, the duty officer always instructed everyone to sing a revolutionary song, which may be due to the smell of the food and the eagerness to eat, and most of them led the singing of some short revolutionary songs, such as "I am a soldier" and so on.
When eating, if some soldiers are struggling, their comrades-in-arms always like to jokingly say: "If you are not active in eating, you have problems with your thoughts."'。When entering the canteen to eat, each class sits together, the meals are served in pots, hundreds of people eat collectively, no one makes a loud noise, only the chewing sound of eating, everyone still sits and stands neatly during the meal, showing the fine style of military orders and prohibitions everywhere.
In those days, the cooking squad usually cooked for more than 100 people in the company, although it was harder, but under normal circumstances, it was enough to follow the step-by-step schedule.
However, when the troops are camping and training, it is a big test for the cooking class. After the camping training began, everyone had to carry grain, rice, diesel and the two big marching pots to move forward. There is a time limit for camping cooking, 35 minutes to pass (refers to the preparation of the main food, two dishes and one soup of the whole company within 35 minutes), 30 minutes is excellent.
The key to cooking while camping is to dig 3-4 smokeless stoves and boil water, cook, and stir-fry respectively. The so-called smokeless means that you can't see smoke during the day and can't see open flames at night. The key is to dig a long flue for each stove, which should be covered with turf and camouflaged.
The smoke from cooking passes through the flue and comes out of that side, so you can't see the smoke. It is stipulated that the stove must be dug in ten minutes. Digging a stove is a technical work, but also a hard work, to choose a good stove site, see the wind direction, etc. In the process of camping and training, all the staff of the cooking class took out the housekeeping skills they usually learned, so that they could start the meal on time, and the meals made by the plate met the requirements of the superiors.
In order to improve the food of the cadres and soldiers, most of the divisions and regiments have their own farms. At the same time, cadres and fighters used their spare time to raise pigs and vegetables around the barracks, and did a good job in various agricultural and sideline production in accordance with local conditions.
Later, some troops successively tried to plant various vegetables in plastic greenhouses, and after the careful cultivation of the soldiers, the shortage of vegetables such as cucumbers and tomatoes in the plastic greenhouses grew gratifyingly. In this way, the variety of meals on the table is greatly enriched.
In those years, due to the intensity of the unit's national defense construction and military training, the farms set up by the unit and the grain produced by various companies made up for the shortage of normal grain. All these have provided sufficient material guarantees for improving the lives of the troops. There has been a noticeable improvement in the lives of the troops. This has played a tremendous role in promoting the peace of mind of the officers and men of the troops, and the work of the troops.
Since the troops' agricultural and sideline industries have been done well, there are more kinds of meals cooked by the cooking class, and buns, fritters, and oil cakes often appear on the dining table. When a comrade-in-arms of the company is sick, the cooking class also specially makes sick meals for the sick comrades-in-arms, most of which are eggs or shredded meat noodles, so that the comrades-in-arms can feel the warmth of the big family of the army.
At that time, party committees at all levels of the military units fully realized that food security had a bearing on the vital interests of officers and men, on the cohesion and combat effectiveness of the troops, and on the overall building of the troops. The commander of the unit insisted on "whether the food is good or not, and whether the officers and men are satisfied" as the criterion for evaluating the quality of the troops' work.
The unit also held logistical work meetings from time to time attended by the cadres of the companies in charge of logistics, and visited the advanced companies to make on-site meetings on how to do a good job of cooking; thanks to the attention paid by the unit leaders, the effective measures, and the efforts of the cadres and fighters, the troops' food has been greatly improved.
How many years have passed, and the officers and men of the barracks are still worried about the old troops and the comrades-in-arms who get along day and night.
To this day, the comrades-in-arms still can't forget the loud military song in the barracks and the fragrant rice. Every time I think of these past events, my comrades-in-arms seem to have returned to the years of burning passion. The scenes of the comrades-in-arms sleeping in the same shop, eating the same pot of rice, and fighting hard together are still remembered to this day. The big pot of rice in the barracks cultivated the collectivist spirit and lofty communist ideals of the comrades-in-arms.
It has been many years since the comrades-in-arms left the army, and now their living standards have greatly improved. In all fairness, due to the ration **, the army's three meals a day were average, but in those days, it was already a good treatment. After all, in the 70s, the common people in most parts of our country were still in a state of not having enough to eat, and we were already very happy to be able to enjoy this kind of treatment in the barracks.
In those days, it was also a matter of great pride if someone in the family was serving as a soldier. How many years have passed, and the scene of comrades-in-arms lining up in a neat line before the meal, singing loud military songs, appears in front of them like a movie, and the fragrant big pot of rice in the canteen seems to be wafting in the face again, and the pure fragrance is simply mouthwatering......
Boutique long essay creation season