二十万吃货的精神故乡
说起鱼丸，脑海里都会浮现出白净的圆形丸子。但温州鱼丸却“名不副实”，是不规则的珊瑚状。
温州鱼丸是水乡人家常吃的食物，对在外漂泊的人而言，它携带着浓稠急切的思家之情。
今夜，深夜君为你带来一个关于温州鱼丸的温暖故事。
——深夜君
－ 正文 －
食物，是人最深的乡愁。当我们逐渐长大，当我们在外漂泊，最念念不忘的便是故乡的美食和小时候的味道。
冬日虽寒，家人围坐，灯火可亲
幼时，读朱自清的《冬》，觉得甚是有趣，“说起冬天，忽然想到豆腐。是“小洋锅”（铝锅）白煮豆腐，热腾腾的。水滚着，象好些鱼眼睛，一小块一小块豆腐养在里面，嫩而滑，仿佛反穿的白狐大衣。”
三言两语让人仿佛真的看见细嫩、幼滑的豆腐的在锅里颤巍巍的沉沉浮浮。
长大后再读，感受自然是不同的，不禁为朱自清和他兄弟眼巴巴望着那锅，等着热气里从父亲筷子上掉下来的豆腐的神态而会心一笑。是啊，这饱含着父爱的滚烫的豆腐，真的是冬天里的好物。
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冬日虽寒，但一家人围在一起热热闹闹的吃点烫的东西，确实是一大慰藉，趁热吃下去，似乎五脏六腑都被清洗了一遍。
而对于我来说，最难忘的是外公亲手做的鱼丸。
外公手下的温州鱼丸
温州鱼丸，与各地的鱼丸都有所不同，外形为不规则的珊瑚状，呈半透明的玉白色，有点类似面疙瘩，所以也叫鱼面。
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每次我嚷嚷着要吃鱼丸的时候，外公都会一大早起来去菜场买新鲜的鱼。温州靠海，所以菜场里的海鲜都是活蹦乱跳的。
外公把新鲜的鮸鱼肉作为主料，挑去鱼刺后切成细条，然后剁碎，用酒、盐和味精腌制一会儿，加入番薯淀粉拌入姜丝均匀混合，再细心用手把鱼肉揉捏至弹性十足。
下锅时，外公将鱼肉用手指挤入沸水中。每当这个时候，我都跃跃欲试，结果总因为力道不足，挤得太近而粘到锅上。
不一会儿，晶莹剔透如白玉般的鱼丸便浮出水面，翻滚出阵阵鲜味，舀出鱼丸，再加入米醋和胡椒粉，不禁让人垂涎三尺。
鱼肉含水量比较大，质地比较柔软，因此也很容易入味和成泥，但真要有一份手力和耐心才能把控住这鱼丸的口感，不然鱼丸很有可能就变得松软而没有嚼劲。
外公做的鱼丸总是Q弹嫩滑，鱼肉丝丝有嚼劲，连汤都充溢这鲜美的鱼汁味。时光没有让外公的厨艺消失，反而因为经验的累积，让外公做的食物更加美味。
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不管是看外公做鱼丸，还是品尝外公做的鱼丸，都有一样的幸福感。有时觉得，外公制作鱼丸时的那份认真，大概也会让鱼丸分外鲜美起来。
外公做的鱼丸
成为我不为尘世的烽火
简简单单的美食，纯纯粹粹的世间真情。那鱼丸里的鲜美滋味，是储存在心底的思念和期盼。
如果食物里蕴含着情分，那么，食物消化后，情分会在记忆里膨胀开来，牢牢地扎根，茁壮地成长，永不枯萎，绝不凋谢。
美味之所以值得回味，是因为回忆会给往事涂上一层温暖的色调，外公亲手做的鱼丸在我心里变成了一种很温暖的存在，让我不畏尘世的烽火。
每次在外地看到温州鱼丸这几个大字，都有一种家的感觉，尤其是寒冷的冬天，锅盖一掀，满满的水汽腾地一下升起，白玉般的鱼丸在水里游荡，感觉心里都温温的。
文 / Wenny
图片 / 百度图片、花瓣网
BGM / 花火が瞬く夜に – 羽肿
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