那缕飘香的温暖

作者:童博炎人气:1025更新:2021-07-15 16:00:08

 近段时间 ,下班的时候每每经过一些住宅小区时,都会闻到一股很熟悉很亲切的菜的味道,而且 ,喜欢烹饪的我还能从中辨别出那菜是素炒还是另加了其他东西进去红烧或焖 。回到家后 ,会迫不急待地将它进行剐皮和清洗,接着切成薄片,有时还会切成丝 ,加点大蒜及干辣椒丝一炒,那味道,真绝了 ,甜中透香,香中有绵,入口即化。还听人说过它还是冬天里的人参 ,说到这里,大家应该明白了我指的是什么菜吧?嗯,猜对了 ,就是那白白的大萝卜。
  白萝卜不论是凉拌还是热炒,味道都不错,将其晒成萝卜干后 ,风味更绝;除了这 ,它还有一个令大家欢迎的原因:便宜,特别是在冬天蔬菜品种不多的时候,它以区区几毛钱一斤的价格吸引着人们的眼球 ,一到腊月,勤快的主妇们都会十多二十斤地买回来,洗净后切成萝卜条 ,放在阳光下晾晒,晒软后加上盐再用手使劲揉搓,这样处理的萝卜条吃起来更有嚼劲 ,也更香;再接着晾晒一两天,然后一层一层压紧装在罐中瓶里,喜欢吃辣椒的人家在保存前还会在里面拌些碾碎的辣椒末 ,过春节时再把它们拿出来吃,不仅开胃,而且还可去腻消脂 ,实则是一道味美价廉的小菜 。
  我虽然也很钟爱这道菜 ,但做萝卜干这样的事我还只停留在理论阶段,好在市场上甜酸咸辣各种口味的萝卜干都有卖,每过一几天 ,我都会买上一些咸辣味道的萝卜干,加些五花肉丁进去炒,早上用来下泡饭面条什么的 。自一年四季都有萝卜起 ,新鲜萝卜就成了我们家饭桌上的常菜,在夏天,我用它炖排骨;春秋季节 ,喜欢素炒;冬里,放些腊肉或香肠进去焖,总会让家人因此多吃好几两饭。
   其实 ,与萝卜结下不解之缘还得从小时候说起,我的童年与少年是在乡间度过的,父母虽为教师 ,但我的外公是个很能干的老人 ,冬天,他利用很少的一点自留地种出了很大的萝卜 、很甜的红薯、又绿又大的白菜。母亲很喜欢在白萝卜上做文章,放寒假时 ,她今天炒个萝卜丝给我们吃;明天呢,腊肉焖萝卜片;后天呢,放些辣椒粉腌个萝卜丁 ,白与红相映,一看就让人有食欲;大后天,用萝卜丝煮稀饭 ,加点盐进去,就着她做的霉豆腐,吃得全家人身上暖暖的 。母亲还利用晴朗的天气做了萝卜干 ,春节的时候拿出来切碎用猪油渣什么的炒炒,比鸡鸭鱼肉都好吃。在母亲的悉心照顾下,我和两个弟弟小时候都是胖乎乎的。
  好景不长 ,在我十三岁的时候 ,我的母亲因病离我们远去了!我们随父亲来到了他任教的中学,因原来家里一直是母亲操劳家务,父亲很少插手 ,所以到了新的地方后, 我们只有吃食堂 。食堂的师傅们虽然菜做得好吃,但都是大锅菜 ,比起母亲的手艺,还是差远了!那时我已读初中,班上有许多家在偏远农村的女孩子都选择了住校 ,一个星期回家一次,换衣服及拿几天要吃的干菜。每到冬天,想起母亲时 ,我就会拿食堂里买来的菜去换女同学从家里带来的辣椒炒萝卜干,食过之后常躲起来偷偷流泪。不了解情况的同学们还会取笑我,说我放着食堂的热菜不吃 ,倒对她们的咸菜感兴趣 ,我只是笑笑,从不去解释什么 。因为,自母亲去世后 ,我也由一个活泼的女孩子逐渐变文静了!
  年龄小的时候,只知道母亲做出来的萝卜好吃,所以喜欢。长大后 ,得知萝卜还对身体有好处,比如它能下气消食,除痰润肺 ,解毒生津,和中止咳,利大小便;人们常说的“冬吃萝卜夏吃姜” ,这便是对它最好的概括。随着科技的进步,现在已有了各种大棚里的蔬菜,但其他季节的萝卜相对于冬天里的 ,不论是外观还是味道 ,都相差甚远 。那天,读了江苏作家鲁敏的一篇小说《颠倒的时光》后,对反季节蔬菜多了些感慨 ,越发对冬天里的萝卜刮目相看了!
  这些日子在光顾菜市场的时候,即使知道家里还有萝卜,还是会忍不住买上几个 ,惹得每天到家里上网的父亲常打电话说别总买萝卜,有些都快烂了!刚开始我只是笑笑,后来 ,他说的次数多了,我让他带些回去。但其间的重要原因,我并没有说 ,因为,母亲是父亲曾经最爱的女人,如果我提起她 ,一定会令父亲伤感。
  下午 ,天气不错,到河边走了一下,堤下有几个妇女正在地里忙着什么 ,我走上去一看,原来她们在拔萝卜,那白白的萝卜比市场上要大一些 ,再衬上碧绿的叶子,将我的记忆一下子拉到了从前 。其中一位妇女看见了我,叫我拿几个回家吃 ,并自豪地说是自己种的,施的都是有机肥 。这时我的眼睛已有些雾蒙蒙了,赶忙道了声谢后 ,逃也似地跑走了!
  因这几天有些咳嗽,早上,到超市买了些排骨 ,当然还买了几个大萝卜 ,用萝卜块及墨鱼丝还有排骨,煲了一个汤。喝着它,感觉胃里暖暖的。看着厨房剩下的那几个萝卜 ,我又打起了刚做好的腊肉的主意了,萝卜片焖腊肉这就是明天中午我家饭桌上的一个菜 。做这些菜时,我都尽量按照母亲当时的做法去做 ,当那阵熟悉的味道在厨房飘起时,我觉得,母亲从没离开过 ,她,永远活在我心间!

 

英译版本:

In recent times, every time after get off work, I will smell a very familiarity of the delicious dish, and I can distinguish the dish from this dish, which is like cooking. Other things go in to boil or simmer. After returning home, it will not be in urgent way to make it skin and clean, then cut into thin slices, sometimes cut into silk, add some garlic and dry pepper, the taste, really absolutely, sweet , Incense, the entrance is instant. I also listen to someone who said it or the ginseng in winter. I said that everyone should understand what I refer to? Well, guess it, it is the white radish.
Who is cold or hot, the taste is good, after the sun is dry, the flavor is more flavor; in addition to this, it still has a reason why you welcome: cheap, especially in winter, especially in winter vegetables When it is more, it attracts people's attention in the price of a few pounds in the district. When you come to the twelfth lunar month, you will buy more than ten or twenty pounds. After washing, cut into radish strips, put it in the sun. After drying, add salt and then use the salt and then use your hand, so that the radish strip is more chewed, more incense; then dry it for a day or two, then a layer of laminated in the bottle , People who like to eat pepper will mix some crushed peppers inside before storage. When I have been eaten in the Spring Festival, they will take them out, not only appetizing, but also go to fat, but also a good and cheap tall dish. .
Although I love this dish very much, I only stay in theoretical stage, I have to sell a saliva of sweet and salty taste on the market, every time a few days. I will buy some salty radishes, add some pork butterfly into the fried, in the morning, the rice is used to lower the rice noodles. Since the four seasons in the past four seasons, the fresh radish became the common food on our dinner table. In the summer, I use it to stew the bones; the spring and autumn season, like the vegetarian speculation; winter, put some bacon or sausage into the simmer, total Will make your family eat more than two meals.
In fact, it has to be said to be said from a child. My childhood and teenager have spent the country. Although the parents are teachers, my grandfather is a very dried old man, winter, he Use little little to seize a lot of radish, very sweet sweet potatoes, and green and big cabbage. Mother likes to make an article on white radish, when she fakes, she speculates a radish today to eat; tomorrow, bacon radishThe next day, the next day, put some paprika sauce, white and red, let people have appetite; big day, use radish silk, add some salt into it, take the mildew, eat the whole family The people are warm. The mother also made radishes with sunny weather. When the Spring Festival, I took it out and chopped with lagos. It was delicious than chicken duck fish. Under the careful care of the mother, I have a child with two younger brothers.
Good view is not long, when I am thirteen, my mother is far away from us! We came to the middle school of him with his father. Because the original home has always been a mother to pay housework, his father is very small, so after we arrived, we only have a food. Although the masters of the cafeteria have done delicious, they are all ambourge, which is still far away than the craftsmanship of the mother! At that time, I have studied in the middle of the class. There are many girls in remote rural areas, and I will go home a week, change clothes and take a few days to eat. Every winter, when I think of my mother, I will take the food bought in the cafeteria to change the peppers from the peppers brought from the home. After eating, I often hide and sneak cry. Classmates who don't know the situation will also make fun of me, say that I am in the hot dish of the cafeteria, I am interested in their salted vegetables, I just smile, never explain what. Because after the death of the mother, I also changed the text from a lively girl!
When the age is small, I only know that the carrots made from the mother are delicious, so I like it. After growing up, I learned that radish is also good for the body. For example, it can get food, except for the lungs, detoxification, and mediate cough, the sizes; people often say "Winter Eat Radish Summer eat ginger", this It is the best summary of it. With the advancement of technology, there is now a variety of vegetables in a variety of greenhouses, but the radish in other seasons is relatively in the winter, whether the appearance is still a taste, and it is far away. On that day, after reading Jiangsu writer Lu Min, "reversed time", it is more emotional to the anti-season vegetables, and the radish in the winter will look at the radish in winter!
When these days are in the tournament market, even if there is still radish, I can't help but buy a few, I will make a father who go home every day, I often call the radish, some are very fast. ! I just laughed, and later, he said that there were more times, I let him bring some going back. But there is an important reason, I didn't say, because my mother was a woman who was the favorite of his father, such asIf I mention her, I will definitely make my father sad.
In the afternoon, the weather was good, and the river left. There were several women under the embankment. I went to see it. I turned out that they were pulling the radish, and the white radish was bigger than the market. Line the green leaves, pulled my memory at once. One of the women saw me, told me to take a few home to eat, and proudly said that it is one of them, and it is organic fertilizer. At this time, my eyes have been a little fog, and after coming, I ran away, I also ran away!
Due to some coughs in these days, I bought some ribs in the supermarket. Of course, I also bought a few radish, and there is a ribs with radish blocks and ink fish, and a soup. Drink it, feel that the stomach is warm. Looking at the remaining radishes in the kitchen, I played the idea of ​​just doing a good bacon, radish slices of roar meat this is a dish on my dinner table at noon tomorrow. When doing these dishes, I tried to do it according to my mother's approach. When the familiar taste was floating in the kitchen, I think that my mother never left, she, live in my heart forever!

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