Winter storage

Now is the modern life, which is the era of fast food, but I still like those old traditional life customs, such as winter storage. The past years were still fresh in my memory. The winter at that time was very full. I remembered that when the Chinese cabbage just came down in late autumn, the parents began to be busy. At that time, the autumn vegetables were also provided by tickets, and each household had a fixed number. Every day, they were like fighting, queuing, preparing sacks, big baskets and straw ropes —- generally, there would be many children queuing, some naughty boys will add a plug and join a team when they are impatient, so they often cause some restlessness and a war or something. I remember one year when I was queuing up. It was very cold and the wind was blowing. I looked forward to the direction of my home, looking forward to my mother’s figure. The queue was long, and what happened behind me? A neighbor boy came up to me and said to me quietly: do me a favor, I will insert a file in front of you, OK. Seeing that he was sweating all over his head and the red light on his face, he must have gone somewhere to make wild work and forgot the instructions of the adults. I didn’t say anything, but the latter half-big boy refused, shouting loudly: XXX, come out, pick up the cheap and go to the back. This was not allowed, but it turned out that the two were in a group, and no one bought it. After buying the autumn vegetables, every family showed their abilities. At that time, on the streets, branches, clotheslines and windowsill, flowers and melon seeds, radish strips, cabbage sticks were all dried — in the courtyard, each family has at least one big jar, two or even three big jars with many people. Each family’s chimney is braving White green smoke, pickled sauerkraut, fried turnip shreds, and dried fish and dried kelp-it’s so busy. The little girl would help the parents to do what they could, and the little boy would make trouble everywhere, eating other people’s dried fish, turnip strips and so on, which attracted the scolding and scolding of adults —- in the 70s, I got married, but it still follows the consistent tradition of robbing cabbage, buying radish, pickled snow Red and pickled sauerkraut —- the most interesting thing is to cut flowers and melon seeds. Just pick out the long radish, wash it (don’t be too clean, salt will easily melt off when there is water to pickle), slanting a knife, then horizontal a knife, so that the middle will not break, like a long snake with scales, it is pickled and dried in the sun. In winter, it is soaked in water, mixed with soy sauce, onion, ginger and garlic, or eaten raw or steamed, just like meat. Think about that age when my stomach was short of meat —- when my daughter grew up, I often cooked these things that modern people disdain to eat. One year, my daughter saw me hurriedly buying cabbages and cutting turnips, pickled cabbage, said: Oh, what are you busy? Buy now and eat now. Of course I won’t listen. In winter, I soaked dried sunflower seeds in water, chopped them up, put them in a large bowl, put onion, ginger, garlic, pepper, vinegar, soy sauce, lard oil, and steam them in a pot, pour some sesame oil —- Hey, my daughter ate a lot of oil, and finally came a sentence: Mom, you ate well when you were young! Than we much better. This little bastard, when we were young, we didn’t have so many seasonings, all for making a living. We just put some soy sauce and a little lard oil. How could we have these messy good things! I have been doing this custom until now. In my opinion, today’s ingenuity is essentially different from that of the past. The present storage of winter is a habit and a love for life, it is a kind of memory of the past years, a Inheritance of tradition —- think about it, the snow outside is heavy, the north wind is roaring, the home is warm like spring, on the balcony, there are green cabbages with white hearts, fresh green radish, pickled potherb mustard full of jars, flower melon seeds in the paper shell box, like strips of flying dragons just returned, lay there quietly. Open the lid of the altar pressed on the small jar, and the fresh green potherb mustard inside is as fresh as the one just picked from the ground —- red sweet potato, Brown Taro, white Yam —- how rich! After dinner, sitting on the sofa, a cup of green tea, kowtowing melon seeds, and pressing TV remote control one by one-happy! Even if there is any natural disaster, I am not afraid of it. My family is rich. Like (prose editor: Jiangnan wind) the snow in spring

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