母亲从家乡带给我一包酱豆子,说:“孩儿,妈给你带来了你最爱吃的菜——酱豆子。”我如获至宝,每餐都吃一点。妻子、女儿却不吃,嫌它不好看。女儿不解地说:“这些酱豆子有什么吃头。”我说:“吃酱豆子是吃文化,吃亲情,吃历史”。酱豆子是我的家乡客家祖地福建宁化农家的一种家常小菜,是用煮熟的黄豆经过发酵做出来的。儿时的我常看妈妈制做酱豆子,至今还记忆犹新,其方法是:精选豆粒饱满,没有“鸡屎豆”(霉豆),没有“虫口”(被虫子咬过的豆)的上等黄豆。把选好的黄豆用清水泡过之后,放在锅里煮熟,沥去汤水,盛在干净的陶盆或小箩筐里,用细纱布遮住,放在热热的 My mother brought me a packet of beans from my hometown and said, “Baby, Mom brought you your favorite dish - butter beans.” Wife, daughter does not eat, too suspicion it does not look good. The daughter puzzled and said: “What are these bean sauce eat. ” I said: “eat butter bean is eating culture, eating affection, eating history ”. Bean curd is my hometown Hakka ancestral Fujian Ninghua farmhouse is a home-made side dishes, is cooked with soybeans made by fermentation. Childhood, I often see the mother made bean paste, still fresh in my memory, the method is: selection of beans full, no “chicken feces beans” (mold beans), no Over beans) of the finest soybeans. The selected soybeans after soaked with water, put in the pot cooked, Lek to the soup, filled with clean pots or baskets, covered with gauze, on a hot