Food memoir: Mung rice noodle
For all of us, there are several kinds of food in our deep memories. These foods are different from others because they are not only what we eat but also what we experience. Last week, when my teacher asked us which food existed in our deep memories, the first one came to my mind was Mung rice noodle. Each time mentioning Mung rice noodle, I will think of my wonderful childhood and sweet home. I belong to Tujia, one of the Chinese minorities. Mung rice noodle has been produced by Tujia people, and most of us are used to make it our breakfasts. Simply, from the name, it comes from the marriage of mung and rice. However, Tujia people are used to add soybeans into the mixture of mung and rice. To be honest, I have never made it by myself, instead, I saw my grandmother made it when I was in the primary school. Firstly, my grandmother soaked the soybean, mung and rice in the water one day before using them. After one day, she grinded them into slurry by the millstone. Then, she brushed little colza oil in the iron pan and circled the slurry evenly in the pan. That was my first time knowing how to make Mung rice noodle and I can still remember that the fresh smell of it jumped out just in one second. After it was done, my grandma put it in the hot water and added ginger, scallion, garlic, peper, chilli oil and meat sauce. She smiled at me: “babe, you gonna finish it!” After eating it up, I understood why my grandma was so confident that I could finish it at the beginning. There is a sweet story related to Mung rice noodle. When I was in the primary school, my mother usually got up half an hour earlier than me to make Mung rice noodle as my breakfasts. She could always make new flavors to surprise me. I was extremely curious that why she could make so many flavors, and I asked her. She looked at me mysteriously: “ if I make the same flavor all the way, you will be bored at breakfasts, that is not a good habit”. At that...
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