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Anonymous users2024-02-12The iron pot firewood rice is really my childhood memory, very unforgettable. To this day, my hometown and some families still use firewood for cooking.
My childhood was in the early 90s, when in our rural areas, every household basically used iron pots and firewood for cooking. Every household has one or two stoves, and my stove is made of bricks in a semi-circular shape, with one in the middleTriangular ironshelves, leave a small hole or two behind the stove for exhaust. Finally, the cement is applied and the bricks and tripod frame are secured.
Once the cement is dry, the cooktop is ready to use. In order to save trouble, some families can start cooking with a tripod in a corner of the kitchen at home, or directly use a few stones and bricks around the tripod to cook on the fire, which is simple and convenient.
When I was a child, I liked to gather around the stove and watch my parents cook. Pour an appropriate amount of rice into the iron pot, wash it well, add an appropriate amount of water and cover the pot. Then put the iron pot on the triangular iron rack on the stove and cook.
At that time, the iron pot used to cook rice at home was cylindrical in the upper part and conical in the lower part, so that the iron pot was fully heated and the rice made was more fragrant and delicious. This kind of iron pot for cooking rice is called Ding pot (top pot) by our locals.
Add firewood to the stove, burn a high fire, the rice in the iron pot will boil in about ten minutes, and then burn a low heat, and after the rice in the pot boils for two or three minutes, you can take the iron pot to the small hole on the side of the stove and let it simmer for about ten minutes.
Place the iron pot on the stove and start stir-frying. The small hole on the side of the stove is connected with the stove, not far away, and when the fire is stir-fried, there will be a small flame extending into the small hole, so the freshly boiled iron pot rice, placed on the small hole, will also be subject to residual heat. This makes it easy to get up at the bottom of the ricePotThe cooked rice is not wet or dry, and it is very fragrant.
After the vegetables are stir-fried, the rice is also cooked.
Now that the material living conditions are better and the rural areas have been modernized, it is relatively rare to use firewood for cooking and cooking in the rural areas. Most of the rice is cooked with various rice cookers, and gas stoves are also used for stir-frying. I really miss the iron pot firewood rice at home in my childhood, which is much better than the rice cooked in the rice cooker now.
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Anonymous users2024-02-11The answer is yes, our favorite scene when we were kids was around my mother's cooking stove and watching her put all the ingredients into the pot and turn them into delicious food. The most impressive thing is the pancake, we all rushed to eat the one that was fried the most in the pan first!
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Anonymous users2024-02-10It's a memory from my childhood. Because when I was young, my family used firewood to cook. At that time, a large pot was made with a firewood fire, and the rice was very fragrant.
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Anonymous users2024-02-09Of course, it's a memory of my childhood, and I think I've been eating this meal all my childhood, and it tastes so good when I think about it now, and it's been a long time since I've eaten it.
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Anonymous users2024-02-08When I saw this title, I suddenly realized that I hadn't experienced the fun of burning wood and cooking for many years.
When I was a child, I lived in the countryside, and every year after harvesting corn and rice, I would dry the straw and corn stalks, and my mother would take time to mix the straw and corn stalks. Pull it into a small pillar of grass. Use them every time you cook, flammable!
In our spare time, we also dry the branches we have cut down and cut them into pieces! In the winter, you can light a fire on the brazier to keep warm, and you can also roast sweet potatoes and sweet potatoes on the fire. It's delicious to eat while grilling the fire!
Every year during the Chinese New Year, there will be firewood on the stove shelf, and bacon, chicken, sausage, and pig's head will be boiled in the cauldron, and the house will be full of meat fragrance after a while. At that time, my favorite thing was to sit in front of the stove and light the fire, and from time to time I would stand up and watch my father stir-fry.
Last year, I rented a bungalow in the suburbs and experienced the life of a small courtyard in the countryside for a year. What makes us happiest is the iron pot firewood rice. When I first rented a small yard, there was no stove in the yard, but with the help of my neighbor's uncle, I built it up with a brick and a shovel of mud, and it took more than half a day, and my husband was tired and happy.
After three or four days of health preservation, the small courtyard stove ushered in its first guests, iron pot firewood fathead fish, iron pot firewood turkey, plus everyone took turns to fight iron pot sticker cakes on the table one after another, eating these, everyone sighed about childhood, reminiscing about the good times of childhood. For those of us who have never lived in the countryside, we have finally had enough of the addiction of the rural yard. The firewood is lit, the smoke from the chimney rises, and the hot soup in the iron pot is boiling, this is life, the same life as the unbalanced simple stove in the city, natural, simple, not urgent, not dry.
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Anonymous users2024-02-07The years go by, and in half a month, 2022 will come to us.
Distant childhood, hurried old times.
The clock ticks tirelessly, taking away a lot of old times, but what can't be taken away are those unforgettable memories.
I have been away from the countryside for many years, and I am no longer the carefree child who simply hopes for "New Year's and festivals". In my memory, for us adults, especially for middle-aged people, we are no longer as excited and yearning for the "year" as we were in childhood.
The smell of the New Year seems to be getting weaker and weaker.
However, at a certain time and year, because of a song, a sentence, a **, or, a chance encounter with a childhood friend who has not seen ...... for many yearsIt will bring back many of our memories of the good times of our childhood.
In childhood memories, the iron pot firewood rice is the most unforgettable.
When I was a child, my hometown was in the countryside, and my parents, both of whom were out-of-the-ground farmers, had not read much, but they used their hard work to earn money to support our family and provide us with education.
Reading changed our destiny, and it also made several of our babies stay away from rural life and live in the reinforced concrete jungle.
In my childhood, what I still remember is the iron pot stewed with firewood:
A big iron pot, under the pot on the shelf firewood for cooking, at that time, the countryside did not (and did not pay attention to the use) of any range hood, nor did not suspect that there was any gas stove or anything, every time cooking, either a pot out, or the first to cook rice, the rice is put into the rice basin, covered with a curtain, and then brush the pot, stir-fry the ......
I miss the iron pot firewood stew made by my mother the most - commonly known as "one pot out", which is arranged in this way in the iron pot:
Boil kidney beans (or stewed sauerkraut, etc.) under the pot, heat the iron pot on the firewood fire, wait for the iron pot to heat up, and then burn the cornmeal tortillas along the edge of the pot while it is hot.
After the pot is boiling, open the doors and windows, put in steam, simmer until the vegetables are cooked and the meat is rotten, open the lid of the pot, and remove from the pot.
At this time, the cornmeal tortillas attached to the edge of the pot will form a layer of yellow rattle, and the old fragrance will ......
What are some interesting memories of your childhood, and what are the delicious foods, share them.
Is iron pot firewood rice your childhood memory?
Going south and north for so many years, I have eaten n kinds of "delicious", the so-called one side of the water and soil to raise one person, I have tasted the special delicacies of many places, the most memorable is still the childhood, the iron pot firewood rice, killing the New Year's pig, eating the New Year's pork, and the iron pot stewed goose ......There is also a fruit with our Northeast characteristics - "Frozen Autumn Pear Grip", which is to freeze the pear thoroughly, turn black, and then use cold water to eat it.
I am also asking myself, why do I miss these childhood ingredients?
After thinking about it, I still haven't grown up psychologically, so I miss the "taste of mother".
There is a diligent path in the book mountain, and there is no end to the hard work of learning the sea.
Learn to learn leek flowers, plain, the blooming ...... of the place
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