The original intention of a handheld vacuum machine is hidden in that small jar of pickled cabbage

I was born in a remote mountain village in Ganzhou, Jiangxi Province in the 1970s. In my childhood memory, at least before the age of 8, hunger was the norm. How to prove it? I can finish three bowls of brown rice anytime and anywhere (no one in the village ate white rice at that time). Once after lunch, when I was about 5-6 years old, my mother took me to the auntie's house next door to chat something. She was eating at the time and asked us if we had eaten. My mother said we had eaten. The auntie served me a full bowl of rice without saying anything, and put a small piece of fried tofu on it. I took the bowl and took a few bites and scraped it away. I didn't know what it tasted like. It was exactly the same as Zhu Bajie eating the life fruit. This kind of memory is impossible for children nowadays.

Starting from junior high school (12 years old), I had to live in the school dormitory since the junior high school was ten kilometers away from my village. Every Sunday at noon, my mother would always help me prepare the pickled vegetables I would bring to school for next week. The pickled green vegetables were always fried very dry to ensure that they would not go bad quickly, and then put them in my shiny black earthenware pot. Usually in the next 2 or 3 weeks after the Chinese New Year, there would be a few pieces of tofu and meat on the pickled vegetables. At this time, my mother would remind me to finish them first to avoid going bad. Then I would put the pot in a net bag and tie it tightly, Hang on one side of a round stick, hang a bag of rice on the other side, put on the stick on my shoulder then start walk to school, it will kill me about 2 hours, My mother often reminded me to be careful on the road and not to break the pot.

Once, my father brought me a bag of fried radish seedlings when he went to the market. It was green and so delicious that my best classmate and I were reluctant to finish it in one meal, but the next day, we found that it had gone bad. I looked at the bad vegetables that were thrown away with heartache and pity. Why can't there be a pot that can store fresh vegetables and meat for a long time?

As grown to 15 years old, I entered the No. 1 Middle School in the county. At that time, I was only 133cm tall and obviously malnourished. I could only go home once a semester because the county was more than 50 kilometers away from my village, and the one way fare was 1.1 Yuan. so I still brought rice (my parents asked someone to bring it to school every month). For pickled vegetables, I went to the vegetable market on weekends to buy 0.3-0.4 Yuan of pickled cabbage and 0.8-0.9 Yuan of pork, then asked the boss lady of the food stall to help process and fry them. The fee was 0.2 Yuan, be strictly controlled to less than 1.5 Yuan, and I ate them for a week. Fresh meat and vegetables were still a luxury at that time.

But even so, sometimes on Thursdays and Fridays, the pickled vegetables in the jar would rotted, especially in summer, when a layer of white fluff grew on the surface of the pickled vegetables, emitting a faint smell of sourness. At that time, I already studied physics and wondered if I could invent a vacuum jar to keep vegetables freshness?

This idea was hidden in my heart for decades. Later, I walked out of the mountain village, was admitted to university, and worked for many years. The various vacuum-packed foods on the supermarket food shelves were dazzling, and the jar of pickled vegetables that had gone bad during my student days slowly emerged in front of me.

After numerous experiments and tests, my handheld vacuum machine finally came out. It is only 20cm long and 4.7cm in diameter. It was build-in 2A lithium battery. Just put fresh meat, vegetables, fruits into the vacuum bag, seal the zipper, press the button, and in just 15 seconds, the air in the bag will be sucked out, and the vacuum degree can reach -60kpa. Make the freshness last longer is not a dream.