Article / Liu Xiangyu
Painting / Zhao Yisong
The day before yesterday, I saw the masterpiece of the public account, "Steep River Willow Bank Sticky" Grass" article, I appreciated it very much, and I was happy, and I opened my life pen to encourage everyone to share the interesting stories of "Grasshoppers" that I had eaten fried "Grasshoppers", so that the "Grasshoppers" (hereinafter referred to as "Know") interesting stories in the hot summer will jointly compose a trilogy of "sticky", "set" and "fried", and sing together for the mortal interesting stories in Furi. It's really:
Reminiscing about the past, fun and happy,
Look at the two sideburns of the old man today,
Deep-fried "know" crispy and delicious,
Now I think of it with a lingering fragrance.
I have two grandchildren, one is called Dawei, the second is called Xiaowei, the two brothers are three years apart, Dawei is ingenious, usually does not talk much, Xiaowei is lively and clever, and people like it, both children love to live in grandma's house, especially when I heard that my aunt is going home from Tangshan to visit the elderly, they all come to grandma's house in advance to wait, because I love to tell them stories when I go back, and I will buy them some candy, snacks and other delicious things, so I also especially attract grandchildren.
I remember one time it was the middle of summer, the wheat at home has been harvested, I went home to visit the elderly, the two children also came to the grandmother's house to spend the wheat autumn, this morning it rained for a while, the day was a little cool, the father cut two catties of meat from the set, the big white jade gourd planted by himself, ready to eat dumplings for a happy family. In the midst of laughter, the old father also showed everyone his old antiques - gramophone records, shadow puppetry, commentaries, and Hou Baolin's cross talk "Night Walking" and so on.
My house is a big house with three bricks and stones, and the yard is also very long, and some vegetables are grown in the yard, such as beans, cucumbers, tomatoes, etc. On the west side of the courtyard wall is the main road leading to the county seat from north to south, and on both sides of the road are large-leaved poplar trees, which grow luxuriantly. Looking to the west, a plain fertile land, our village has been a famous rich village since ancient times, although the people are not rich, but the family is also rich and rich, I love my hometown, so I often go home to visit.
After eating dumplings on this day, listening to the gramophone, unconsciously in the middle of the evening, suddenly I didn't see where the two little grandsons went, and when I wanted to ask, I saw Xiaowei wearing pants and vests, and hurriedly came back, only to see something in front of the vest, full of sweat, running and shouting, auntie! Auntie! Look at what it is? As he spoke, he came to me and opened the vest, and I saw that it was a bunch of "knowing" that had just shed its skin, and it was still squirming.
I wondered, where did it come from? Xiaowei smiled and said, I dug it from under the big poplar tree on the side of the road, and it was fried and eaten. I've never eaten anything before, so I asked, "How did you dig it?" He smiled and wiped his sweat as he said that it had just rained. This "knows" crawls out of the soil under the roots of the tree, takes off the old skin, climbs up the tree, grows new skin, and when it is ripe, he goes to the tree and hides in the branches and leaves of the tree, and the male begins to bark.
I asked him, how do you know? He touched his head and said, listen to what others say, you can taste it if you fry it. Speaking, Dawei took a small basin and poured cold water, Xiaowei poured the "know" into the water to clean, fished out and dried the water, Dawei asked Xiaowei to burn the fire, Dawei fried, and after a while, a big rice bowl of golden fragrance overflowing "know" was fried and served in front of me.
Smelling the fragrant fragrance, the two children let me eat, I really dare not eat, they said auntie, you taste, Texiang, in the lure of the fragrant fragrance, I tried to eat one, the result is really more chewing more fragrant, Xiaowei said that this is specially for you to catch, let you taste, I was very happy to hear it, I couldn't stop swallowing the saliva and ate a few in a row, the two children were very happy to see this.
So far, although decades have passed since the story of eating "knowing", now recalling it, it seems to be right in front of me, the aftertaste of eating fried "knowing" still remains--- the fried golden yellow, fragrant "knowing" is really fragrant!
Now, the two grandsons settled in Qinhuangdao, is already the father of two children, each has their own career, the family has a happy and happy life, and now when they get together for the New Year's holiday, they often mention this matter with relish, I often tease them and say: Aunt Dawei Xiaowei wants to eat fried "know" again, they all laughed and said, good! Fry it for your aunt! Hahahaha.
About author:Liu Xiangyu, female, born in March 1944, originally from Changli County
In September 1957, he was admitted to the Tangshan Quyi Rap Troupe, and studied under Duan Shaofang, a performance artist of the Xihe drum in our city, and engaged in quyi performances and other activities all his life. After retirement, he likes to write drum lyrics, allegro and limerick poems, and his works have won many awards and has been awarded the title of "Outstanding Member of Tangshan Quyi Artists Association".
Knowledge Expansion: Blowing up the method
Main ingredients: 500 grams of live knowledge, 5 grams of green onions, 5 grams of ginger slices, 200 grams of net lettuce.
Seasoning: 5 grams of Shao wine, 10 grams of soy sauce, 2 grams of sugar, 20 grams of sesame oil, 2 grams of pepper, 2 grams of monosodium glutamate, 500 grams of salad oil (about 100 grams), 5 grams of chili powder.
Method
(1) Cut off the claws and wings, cut the belly and remove the viscera, put it in a bowl, add soy sauce, sugar, chili powder, monosodium glutamate, green onions, ginger slices, mix well, and marinate for 10 minutes until the flavor is absorbed. Cut the lettuce into small strips and place on a plate.
(2) Put the wok on the fire, add the salad oil and burn it until it is 60% hot, put it in and fry it until the soft shell is removed, wait for the oil temperature to rise to 80% hot, put it in and fry it until it is crispy on the outside and tender in the inside, take out and drain the oil, put it on the lettuce, sprinkle with pepper, and drizzle with sesame oil.
Practice 2
Quanzhou was drunk
Ingredients: 500 grams of live knowledge
Seasoning: Huadiao wine, Daqu wine, salt, white sugar, green onion knots, ginger, Sichuan pepper, tangerine peel appropriate amount
· Characteristics: The aroma is fishy, and the taste is delicious
· Operation: Add salt, sugar and peppercorns to boil in water, and after cooling, add Huadiao wine and Daqu wine to mix well to make drunken marinade. Wash and drain. Take 1 clean container of moderate size, put onion knots, ginger and tangerine peel at the bottom, put it in Huozhi, put green onions, ginger and tangerine peel on top, press a heavy object and add drunk brine sealing, and put it in the refrigerator for 4 days before eating. When eating, cut into pieces and pile them up, and pour in a little drunken marinade.
nutritive value
Cicada (Zhizhi) has a very high nutritional value of medicinal food and a unique taste, can be the best among edible insects, has become a famous dish to adapt to a variety of different grade occasions. In particular, the newly unearthed nymphs contain 58.58%-72% protein, 10.23% fat, 0.3% total potassium, 0.58% total phosphorus, 16.5 mg/kg calcium, and 82.2 mg/kg zinc. It is a rare high-protein, low-fat game delicacy. It should be reminded that some people will have allergic reactions when they eat it, so it is still up to their own situation.