In the new camp of Yuzhong Nanshan, regardless of men, women and children, as long as they talk about lentils and noodle rice, they will see pasta such as pulp water and field noodles, slurry water stir-fried knots, pulp water noodle slices and so on. Many people always associate lentils with field noodles and syrup water, linking it to the fiery summer of Longzhong. Because the locals always like to eat lentils and noodles in the middle of summer, because the lentils and noodle rice are light and not greasy, and can reduce the fire, with pulp water to harmonize the unique flavor, it is a major summer delicacy.
Speaking of lentils and noodle rice, we have to talk about the crop of lentils.
Lentils, its seeds brown, biconvex mirror type. Many people in the local area do not know that its scientific name is Bing Bean, which is about the same size as the eyes of a chicken, so it is called chicken eye bean. Regular consumption of it can raise protein cholesterol soluble fiber, it is rich in iron, high in vitamin B and folic acid, very important for women, can reduce fetal malformations. Lentil pigment has antioxidant effects, can scavenge free radicals in the body, can prevent heart disease and cancer, slow down skin aging, increase skin elasticity. Often consume lentils to promote digestion and prevent constipation. According to some medical books, lentils have high medicinal value, can purify abnormal blood quality, relieve blood boiling, relieve throat pain, clear fever, swelling, lung and cough is a nutritious leguminous crop, but also a very healthy food. Lentils are said to have originated in western Asia and the eastern Mediterranean, and according to the surviving physical evidence of excavations, they have been cultivated and cultivated by ancestors as early as the Neolithic Age.
There is no evidence of planting lentils on this land of Yuzhong Xinying, but the mixing of lentils and wheat can also be described as original! Because many pulse crops cannot be mixed with wheat, because the maturity period of the two is not the same! But lentils can be harvested with the same crop as wheat!
Moreover, there is a certain scientific reason for the mixing of lentils and spring wheat.
Lentils prefer warm and dry climates, are drought tolerant but not wet, and are suitable for sandy soils and are not suitable for acidic soils. However, the hometown xinying is also a corner on the Loess Plateau. The soil is alkaline and the climate is dry, which is most suitable for the growth of lentils. The villagers who thrived on this ancient land did not have a deep theoretical knowledge of planting, but the benefits of mixed sowing of lentils and wheat gradually came up over the course of hundreds of years of cultivation. Because when wheat is growing, wheat leaves can shelter lentils from strong sunlight and give lentils a warm and moist environment. In the summer, when the wheat leaves gradually wither and the sun reaches the roots all day, the lentils also need sunlight. Lentils sprout and take root, and the rhizobia at the root absorb a large amount of free nitrogen in the air in the root as its own nutrition, while also providing nitrogen fertilizer for the growth of wheat, and also has the effect of fertile land. Otherwise, it makes sense why the village farmers think that the land where the lentils and fields have been planted is fertile stubble.
Secondly, more farmers swore that the flour milled out of such mixed grain was said to be insignificant. Because lentils grow with wheat for a long time, they are neutralized and changed by mutual influence.
Lentil noodles are coarse grains, cool, have no bones, and have a faint bean smell in the flour. Usually there is a certain proportion when the seeds are sown in the spring. If you want to eat old (beany flavor is stronger) Wada noodles, the ratio is ten to three, and if you want to eat tender (beany flavor is light) Wada noodles, it is ten to one. That is, ten liters of wheat seeds plus one liter of lentils sown.
Lentils and field noodles do not have the flexibility of pure wheat noodles, and are generally not suitable for long-noodle rice. Therefore, the hometown people used to use lentils and field noodles to make churned dough, steamed rice, pimples, and noodles. The syrup is then mixed with sesame oil, garlic sprouts, and spicy seeds, accompanied by pickles marinated with celery carrots. On a hot summer day, in the face of the large porcelain bowl with golden yellow light oil flowers, emitting a strong bean smell and pulp water smell of Wada noodles or noodle rice, the appetite will increase greatly. Also because lentils have the effect of clearing heat, detoxifying, anti-inflammatory and heat-relieving. The slurry water is more lightly blended, and the hometown people regard it as a unique summer delicacy.
In recent years, the living standards of the people in their hometowns have become higher and higher, people have begun to pursue fashionable health food, and lentils as grains and grains have become more and more favored by people in urban and rural areas. Every Spring Festival or usually invite guests to eat, in the face of big fish and meat to eat tired, Qiong Yao wine drinking a little drunk, all think of hometown lentils and field noodles of the pulp water rice, both to dissolve the wine and grease.
This unique flavor of lentils and noodle rice has also become more and more popular in recent years. Lentils and noodles, pulp water noodles, pulp water rice, syrup water stir-fried knots as a local flavor snack, but also in the county of the big hotel shining debut, very popular with diners.
Perched willow
Trainee Editor 丨Sun Yue
Responsible editor 丨 Wang Xuan
The duty teacher 丨 Liu Yuwei
Source: ZAKER Daily Lanzhou
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