5,000 years of eclipse After washing, the purple-red skin of the sweet potato is particularly attractive. We fled the sweet potato field far away and sat on the ground to share the delicious taste of the mountain fruit. Sweet potatoes are divided into red pulp and white pulp, said to be red, in fact it is yellow, to say raw food, I especially like to eat white gourd, a bite down, crisp and delicious, juice splashing, a sweet juice, on my open taste buds, brilliantly open.
Yellow sweet potatoes tend to have a woody, juicy taste, and a much worse sweetness. However, when cooking rice, if you put yellow sweet potatoes, it is much sweeter than white potatoes. If it happens to be a yellow sweet potato that has been in the potato cellar for a period of time, after it is cooked with the rice, it will be pulled open, golden and shiny, and a strong fragrance will spread and be sent to the mouth.
Whenever there is potato flour at home, there is an oily local dish on the table - fried potato flour. I read a lot in the kitchen where my mother worked, and I knew how to make it. First put the potato flour into a paste with water, put in plum blossom salt and green onions, wait for the oil pot to boil, pour it into the pot and fry repeatedly, after a while, the paste that was still white just now has become a lump of soil with black light. After being served on the table, the incense is fragrant, but when you stretch out your chopsticks to clip it, it is not neat, either it is slippery than a loach, or it can't be clamped, so you have to chase it with a full plate, as if you are playing hide and seek. Whenever this happens, my brothers always look at me and smile. Seeing this, the mother scolded: "Smile and smile, and don't help the fine hair to be clamped." The brothers responded: "Self-reliance, abundant food and clothing." My mother glared at them a few times, stretched out her chopsticks and grabbed them neatly for me.
The second dish is stir-fried potato chips with green peppers. I created my own, and at the time, I took it for granted that if I slice raw sweet potatoes and stir-fry them with green peppers, they will taste good. As I thought, it was still the case. The hot sweet potato dish with the scent of green pepper is slowly sent to the mouth, and when you chew it, the unique sweetness of sweet potatoes, mixed with the slight spiciness, is wonderful, and it is simply indescribable.
The small creek port in the countryside is a workshop for processing sweet potato flour. When I went that day, I was just in time, and the large and small wooden barrels were placed in the flat ground by the stream, and the sweet potatoes were picked up and cleaned in the stream, and then the silk planers in the hands of the skillful woman were shaved into noodles. Then put in their spare wooden barrels, pour in buckets of clear water from the stream, use a two-foot-long pestle to repeatedly pestle in the fennel water, and then pick up the shredded potatoes, precipitate - gently scoop away the upper layer of clear water - pour into another wooden barrel where the silk and bamboo basket is placed to remove miscellaneous - precipitate again, a bucket of wet potato flour with a fine jade bottom, after being soothed by the sun for a long time, turned into soft, smooth and white dry potato flour.
Our family is particularly accustomed to eating sweet potatoes, especially in autumn, every time they buy more than a dozen catties, whether it is cooking porridge, or directly steaming to eat, rustling, sweet, glutinous, fragrant, every time I eat it, I want to have another piece.