[**Zhang Li's studio of famous Chinese teachers. This number respects the original, public welfare recommendation, if there is any infringement, please leave a message to contact us to delete. 】
Bacon in time
Look at my family's New Year's goods
Text: Qingshuitang Experimental School, Liao Zhengrong.
Slowness is the only way to have a sense of ritual, and the beauty of life is largely related to the sense of ritual. Grandma attaches great importance to the sense of ceremony, she said: "Do things like bacon, do it seriously, and do it slowly." "A raise of your hand, a throw, a little more care, a little more elegance, life rises to art.
PickledEarly in the morning, my grandmother first ran to the vegetable market, bought a few hundred yuan of fresh pork with fat and lean, hurriedly carried it to the car, and then rushed back to the vegetable market to bring dozens of bags of salt. When she got home, she carried the meat to the attic basin, took it out piece by piece, sprinkled the salt evenly over the meat, spread it evenly, quickly turned the meat over, sprinkled it with salt again, and put it neatly into another basin piece by piece. After that, I just had to wait for the marinating process to be completed, but my grandmother was not at ease, and she had to go through several rounds every day to feel at ease. After two days, almost all the bacon was marinated, and my grandmother had to marinate it for one more day than ordinary people, and she firmly believed that a little slower would taste better.
When the marinating is over, the grandmother carefully moves the bacon from the attic outside to dry, and sometimes everything grows, the bacon is attached to the wind and frost and the sun, which also makes the taste more long and deep.
SmokedImmediately followed by a long "smoke", when I grew up, I hated this greasy cooking smoke more and more, every time I told my grandmother that it would be fine to smoke for 20 days, my grandmother would always patiently answer me: "Don't worry, smoke for a few more days." "The fireworks are burning in the stove for four seasons, and the meat is slowly smoked until it is dark and shiny, and the oil fragrance is gone, which is the fireworks in the world.
Day after day, my grandmother looked at the meat that was becoming more and more sallow yellow, and I looked at my grandmother, who didn't know whether it was the traces of time or the smoke and fire, and asked my grandmother in confusion: "Why did it take so long?" It's all smoked like this. Grandma smiled and replied, "You said you like bacon, I'll make more." I looked at her and couldn't come back to my senses for ......a long timeYear after year, day after day, those expectations of life mixed with the smoke slowly took on the color and smell, just as my grandmother had been "smoked" me with her love in the years when I was growing up, and I slowly became what I am today.
Stir-fryIt has been more than 30 days since the preliminary work of bacon was completed, and when this bowl of steaming New Year's flavor was brought to the table, the New Year was not far away. Grandma first cut the bacon that had been washed many times, red and white, blanched in the pot after cutting, and then put the half-cooked bacon that had faded the soot into the pot and fried with the green peppers, the umami of the peppers and bacon immediately popped out, and a plate of fried bacon with chili peppers with full color and fragrance was done, and the aroma overflowed the whole kitchen. Grandma hurriedly brought the bacon to the table, and when she saw that there was no one around, she whispered to me, "You eat a piece first, see if it tastes." I grabbed a small piece and put it in the bowl, and my grandmother saw it and reminded me, "I made a lot of it on purpose, it depends on what you like to eat, so feel free to eat it in a big gulp." "I took another large piece of bacon and put it in my mouth, and the fat burst out of the bacon, and there was some smoke in the salty and fresh, and the satisfaction soaked my mouth, and my grandmother caught a glimpse of me and smiled.
Grandma will make bacon every year, it seems that I can't get tired of doing it, and I don't seem to be able to finish eating it, and the bacon that took nearly 40 days to make condensed salt and smoke, sunshine and time, and the love of relatives, fried the most affectionate delicacy in deep winter and early spring.
0 (Instructor: Zhao Yuxi).