儿时的乡下,家家都做豆酱。黄澄澄、油汪汪的,嘿,那叫一个香!特别是那酱豆圆圆胖胖,黑红发亮,用舌头轻轻一舔,便化作了一摊豆泥,咸鲜香辣,还带有一点甜味。最喜在白馒头中夹上那么一匙,或卷在热腾腾的麦饼里,抑或在面条里拌些……母亲手巧,酿制的豆酱总比别人家的香。大豆,浸泡、煮熟、焖烂,趁热在干面粉里滚圆,再均匀地铺到竹匾上,然后把从村外山坡上割的黄根培(一种野生植物)盖在上面。过十天半月,揭开一看,原先胖嘟嘟、白生生的面豆“变脸”了,成黑不溜秋、皱皱巴巴的霉豆了,还附着一层毛茸茸的绿毛。毛长长的, Childhood country, everyone has made bean paste. Huang Cheng-cheng, greasy, hey, it is called a fragrant! In particular, that bean paste chubby, black and red, gently lick with the tongue, then made a spread of mashed potatoes, salty spicy, but also With a little sweetness. The most favorite in the white bread clip that spoonful, or rolled in the hot wheat cake, or mix in the noodles ... ... mother’s clever, brewed bean paste than others home incense. Soybeans are soaked, cooked, rotten, sprinkled in dry flour while still hot, spread evenly over the bamboo plaque, and then covered with yellow root peppers (a type of wild plant) cut from the outer slopes of the village. After ten and a half months, opened the look, the original fat toot, white beans “face ”, into the black is not slippery autumn, wrinkled moldy beans, but also attached to a layer of hairy green hair. Long hair,