Homemade ingredients
MargotGerhold
Half a month ago, my uncle and cousin's family came to my house as guests. Every time they come, I will make a big table full of hometown delicacies and let them feast on them. <br /><br />My uncle joined the army and left home at the age of 15. After five years of self-study, he was admitted to Harbin Institute of Technology. After graduation, he has been engaged in radar work and teaching at the Military College, and followed him to move south and north until he finally settled in Yantai. Uncle is now 80 years old. He is in strong body, coordinated movements, quick thinking, clear speech, neither too fast nor too slow, and always smiling. At first glance, he looks at most in his 60s. As usual, I chatted with my uncle about hometown, relatives and friends, fishing, and delicious food. While chatting, my uncle asked me if I still had tofu curd at home. I went back to my hometown this winter to celebrate the New Year but didn't make it. My uncle said he wanted some of the fermented tofu I made because the fermented tofu I made had the same flavor as the one his father made when he was a child. He didn't want more, just a small bottle would do. Uncle said this several times in the morning, and his face was full of happy memories and longing. Looking at him, my nose couldn't help but sour, and my eyes immediately felt moist. I quickly said that the temperature is not high yet, so I can still do another round. I said to myself: Uncle, from now on, I will make it for you every year. <br /><br />Now I finally understand why I always like to rush around making snacks from my hometown every year. In addition to wanting to eat, I also want to regain my childhood feelings and brew my thoughts for my parents and relatives in the process of making them. <br /><br />We usually call fermented bean curd fermented tofu or moldy tofu. In previous years, when I made fermented bean curd, I liked to wrap it in wilted Chinese cabbage leaves and seal it up, so that the fermented bean curd is easy to store and is not easy to squeeze and deform. This year, tofu can still be moldy while the temperature is low, but Chinese cabbage cannot be processed. So I decided to leave the fermented bean curd naked. For easy picking, I washed out a glass pickle jar so that when I used chopsticks to hold it, I could clearly see the position of the fermented bean curd inside and maintain its integrity.
