My “Yuanxiao” complex

2022-06-20 0 By

Looking at the Lantern Festival, which was approaching the 15th day of the first lunar month, Old M bought several packets of tangyuan and went home.In Shanghai, most people love to eat tangyuan, especially in the big dishes in the old city, it is common to see small shop owners skilfully wrapped tangyuan while boiling hot and cooked dumplings to sell to tourists who go shopping.Lao M especially likes to eat the big dumplings stuffed with fresh meat, which are soft, glutinous and salty. When he bites into the dumplings, the fresh meat juices overflow. Watching him eat them, he feels quite satisfied.However, I still love the yuanxiao, which I had shaken up as a child in Beijing.On New Year’s Eve when I was a child, there was a traditional ritual in my family that never changed. It was to cook yuanxiao in a soup pot around 10 o ‘clock on New Year’s Eve, which symbolizes the reunion of the whole family.When I was a child, the yuanxiao at home were cooked by my grandmother.When I was in high school, although I could not cook, I took over the work of cooking dumplings and yuanxiao from my grandmother.Boiled dumplings and dumplings, in my opinion, all in the same way, must under the pot of water, such as opened before yuanxiao, dumplings into the pot to boil with slow temperature, a pot of water and yuanxiao proportion to appropriate, let yuanxiao has fully “glug” jumping in the water, rotation, floating space, otherwise the shoulder heel they would bring peels are crowded broken,Finish a whole pot of mash for you.In the process of cooking, people can not be far away, occasionally to gently mix them, do not “sticky” together.After watching the yuanxiao float to the top of the soup noodles, stir the yuanxiao in the pot with half a bowl of cold water to make it more chewy.When the water starts to boil again after the cold water has cooled, turn off the heat and start the pot.Cooked yuanxiao should keep a non-flabby shape, with well-cooked stuffing and plump soup.If the skin of glutinous rice is too soft and shapeless, it is overcooked.Besides cooking, buying yuanxiao is also my job.Remember the first day of New Year’s Eve son, grandpa arranged for me to go to rice fragrant village line up to buy yuanxiao, because to the New Year’s Eve, the line basically to row for more than half an hour, but not necessarily to buy, because the store is sold now, the front of the line to buy more, the back of the people did not buy.When I was young, I ate yuanxiao with sweet taste. I never thought there could be pork stuffing inside glutinous rice.My favorite is the cocoa filling.But the yuanxiao I bought when I was a child were basically mixed and matched, not individually packed with different fillings.So it’s a mixture of assorted, bean paste, cocoa and black sesame.Every time the face of boiled out of the pot of yuanxiao, I like in the lottery, only pick a little deeper color, but bad luck, a bowl of “black sesame”.Eat soup boiled yuanxiao, must finally drink a few bites of the original soup, the first mouthful is sweet stuffing and glutinous rice strong feeling, drink the original soup, instantly, lips and teeth refreshing, from the throat to the stomach suddenly have a “clean lead Hua” of free.And let me most engraved in my mind is grandpa do “fried yuanxiao” : each one is “energetic”, the external golden simply not greasy, light bite is crisp, and then bite and become soft 糥, then stuffing juice poured into the mouth, caught off guard “sweet” let a person dance……I think, this world no one can compare to my grandfather fried yuanxiao realm.More than 20 years have passed, grandpa is gone, I only silently aftertaste.Suddenly the brain an impulse, especially want to eat yuanxiao, especially want to remember to try to do grandpa’s “fried Yuanxiao”!Omnipotent Internet ah, actually really let me in a thousand miles away, bought Beijing daoxiang village cocoa stuffing big yuanxiao, excited.No matter whether I can successfully Fried good yuanxiao, or whether to eat into his mouth now yuanxiao and the smell of that year, a kind of more food, but after long lost heart, is no longer the taste left by itself, but a symbol of miss or miss, description is JuanJuan to memorize, to the past, with this feeling, this happy aftertaste, move on,In the face of the coming unknown tomorrow……