"Actually, I'm from Xinjiang, and we have this dish there, but I've eaten so much that I don't think it's as good as Xinping's cooking." Yin Xiuxiang, Yao Xinping's best old partner in Shanghai, said with a smile: "So when I see her family doing this, I like to come and eat something." ”
In previous years, after the lappa festival, Yao Xinping and his wife and daughter's family, who lived in Longyuan, Sheshan, began to plan to return to their hometown in Gansu for the New Year. This year, in response to the national call for "local New Year", after receiving the "Epidemic Prevention and Control Notice" issued by the Yinze Neighborhood Committee of Guangfulin Street, Yao Xinping and her family discussed not to add trouble to the country and stay in Songjiang for a foreign year.
Although there is no way to go back to my hometown, the taste of my hometown cannot be less. There is one dish that is indispensable on the table of Yao Xinping's Chinese New Year's Eve rice, that is, Gansu brewed (rang) skin. In her words: it is not difficult to make, nor is it a mountain treasure, but I just want to eat it.
"Eat it at home, usually add two more eggs." Yao Xinping poured flour, eggs and alkali noodles into the basin in turn, added an appropriate amount of water, and stirred with chopsticks. "The first time you stir simply, wake up for ten minutes and stir a second time, I will first adjust the ingredients."
As a northerner who eats pasta, spicy seeds must be made at home to taste enough. Yao Xinping took out the red oil pepper from the refrigerator: "This is made some time ago, and two kinds of peppers are added to it, which is particularly fragrant!" Then prepare garlic juice, sesame oil, vinegar, and soy sauce, which can be mixed according to your personal taste. ”
The flour paste after secondary stirring is noticeably much more delicate, "Brush a layer of oil in the flat bottom steaming drawer to prevent sticking to the pan." Yao Xinping scooped up a spoonful of flour paste, spread it evenly on the steaming drawer, covered the pot lid, and finally steamed it through the water until it was hot.
Yao Xinping's son-in-law, a Korean, later settled in Songjiang and started a family. Although he has lived in the south for many years, and his children have not been to Lanzhou several times, the family has a "northern stomach", and the stuffed skin is everyone's favorite.
"I think it's still delicious, I like it." The little grandson, Kim Joon-ho, was already waiting at the table.
When the pan is cooked, the dough is already preliminarily formed, gently peeled off, cut into strips, and this dish is considered to be a large part of the completion. Fifth-grade granddaughter Kim Mi-yeon took the initiative to run over to help her grandmother cut cucumber shreds, and her movements were very skillful. Put the sprouts on the plate and serve them together, and you're done.
"Girls and sons-in-law like to eat, and children also like to eat, they all like to eat." Yao Xinping had a bright smile on her face.
Text, pictures: trainee reporter Liu Chi
Editor: Lina Shen