In the year of destiny, whenever we talk about daily diet, we always feel that food is tasteless. At present, with the increasing improvement and improvement of people's living conditions, they are more critical of daily food. Although it is impossible to talk about the food's judgment of "color, aroma, taste, meaning, shape, and nourishment" of food, it is no longer possible to find foods from the conventional diet that make people think back after eating and look forward to tasting again.
Sighing, inadvertently always think of the childhood mother for us to make "the chestnut of the wheat noodles", in that era of relative scarcity of materials, there is no current rich dietary resources, daily food is basically self-sufficient, the father will use the gap in work, in his own vegetable garden to plant seasonal vegetables, turquoise spicy peppers that dare not stick to the mouth, red soft bite of tomatoes with endless aftertaste, turquoise lush bushes are quite handsome green onions... These vegetables are not soaked by chemical fertilizers and pesticides, and they blossom and bear fruit under the nourishment of thin farm manure, and mature after experiencing natural wind and sun, and a faint natural fragrance bursts out of the bones. Authentic farmhouse vegetables. All of this is the best ingredient for making a quinoa noodle chestnut dipping sauce.
In the simple and simple farm life, my father will from time to time from our local quinoa planting land, timely purchase some authentic yarrow, quinoa is an annual grass and tree plant, short growth period, after maturity is easy to separate from the shell, grinded into powder can be eaten, it is called quinoa noodles, just purchased back to the cherry, before grinding into flour, has been fried in the fire (this is a cooked). The color looks a little dull and yellowish, with a faint fragrance. At this point, we would be busy following behind our mother, chattering and shouting for her to make a "chestnut" to eat.
Mother finally can not stand our entanglement, but also will put down the vitality of the hand, from the noodle cabinet into the open polished basin, with a bronze "horse spoon" filled with a scoop of boiling water, according to the ratio of noodles and water 2:1 and make the noodles, because it is boiling water and noodles, the noodles on the basis of the broken life, has entered the "two ripe" state, the mother will use chopsticks or rolling noodles to stir the noodles well, and then pour a teaspoon of vegetable oil, until the dough is not hot when the dough is not hot, the noodles will be kneaded, At this moment, it is necessary to make noodle products in time while it is hot and steamed in the cage drawer.
After a while, I saw my mother divide the non-hot dough into several uniform dough seeds, and the agent was rubbed bright and rounded in the mother's hands. Then, the mother picked up one oiled strip after another, and pushed it outward with her right hand on the glazed pottery board that was lying diagonally like a washboard, becoming a thin piece of noodles in the shape of a long tongue, and with her left hand, she picked up a peel, lifted a thin piece of noodles, and then wrapped it around her fingers into a cylinder, standing upright on the wet drawer cloth that she had laid, and with the blink of an eye, many of these cylinders stood one by one one, forming a honeycomb-like nest. Next, I saw my mother unhurriedly adding water and firewood, burning the fire and steaming. When the white smoke rises in the steamer and the house is filled with the characteristic smell of the noodles, the noodles are steamed.
While waiting for the noodles to be steamed, the mother will carry out the prepared dipping sauce for the next step. The ingredients are roughly washed, the green onion, ginger and garlic are shredded, the tomato water is peeled, the oil pot is added, the ginger and garlic are stir-fried, and then the finely crushed tomatoes are added to stir-fry the soup, and the sharp-bottomed iron pot of the stir-fry sauce is baked under the red fire, and the whole room is filled with the sauce of the dipping sauce. I didn't eat it but I was already hungry. Finally, after the dipping sauce is boiled, the mother will always pour a few drops of jujube red sesame oil, cut the shallots and MSG into small pieces, and then the steaming dipping sauce will be finished.
It only takes 7-8 minutes for the steaming noodles to come out of the pot, and the mother pours the prepared noodles and dipping sauce on the noodles and dips on the noodles, and then pours some mixed sauce on us, and a thick garlic aroma accompanied by a faint sauce aroma has entered the belly bag before we have time to chew slowly. After eating, the stained lips sip the dipping sauce that stuck at the corner of the mouth, still with endless aftertaste, touching the round stomach and looking forward to sharing it again next time.
Now as long as I have free time, I will also learn to make a noodle tree like my mother, but no matter how hard I do it, I can't do the taste of my mother when I was a child, and the unique and pure taste of food is gradually drifting away from us. There is a slight sadness in the aftertaste, the years are fleeting, and I can't help but recall the memories of my childhood past, so I want to taste the gourmet feast on the tip of my childhood tongue again, and the taste of the noodles in my childhood memories.
Text/Ichikai Shusheng [Original] Figure/Network