Baogu noodles can be made into a variety of soft meals such as churning dough, knots, fish and fish. Bun grain noodles are one of them.
Autumn is the season when autumn crops such as BaoGu are ripe and harvested, and the climate is also cool from hot to cold, and Baogu noodles are greatly useful. Villagers who are tired of eating white rice and wheat noodles, while harvesting crops, take time to thresh some bun grain, dry and sift it in the sun and grind it into flour, usually called new bun grain noodles, every three to five places to make festivals, make loose rice, leak fish and fish, in order to change and taste new. Because the loose rice made with new bun grain noodles is particularly fresh, sweet and delicious. As long as it is this season, walking in the rural villages, from time to time you will smell the strong and characteristic mellow smell of making rice with rice. In this season, not to mention the farmers, even the urban residents are rushing to the farmers market or supermarket to buy new grain noodles. In the bustling crowd, from time to time, you will hear the sound of "grains and grains, good for health". Although the price is not cheap, because I can't resist the temptation to taste new, I have to buy a few pounds even if I am busy and squeezed, so that I can go home and make a loose meal.
In addition to the hot days in summer, other seasons, especially cold weather, it is a pleasure to make a rice with rice noodles. Many people in Gansu have the habit of eating baogu noodles and loose rice, even if life is good now, elderly people are still happy to eat baogu noodles. As for its title, the rice of Baogu noodle loose rice is also called fern wheat noodle loose rice in Weibei, Taomin and some counties in Longnan, because baogu is called fern wheat there.
When was the earliest development of baogu noodle loose rice, it has not been studied, and no relevant historical materials have been seen. However, according to the oral tradition of their fathers, as early as their grandfather's grandfather, there was the title of Baogu noodle loose rice and "Baogu noodle loose rice", which is estimated to have a history of at least a thousand years.
"Loose rice" is a popular dialect of Gansu. The so-called "loose rice" is a paste-like rice dish that is slowly sprinkled into the pot with boiling water from between the fingers and stirred with chopsticks. "If you want to be good, three hundred and sixty stirring" is exactly the portrayal and requirement for making the meal without stirring. As a kind of rice, the method of "loose rice" is to dryly sprinkle flour into the pot, and the word "scatter" is removed from the side of the "扌", which is the word "scatter", which is called "loose rice". Other than that, there is no more precise word to express than the word "scatter".
There are roughly three kinds of methods of wrapping grain noodles and loose rice: one is not afraid of stirring, according to the number of people eating, pour enough water into the pot at one time, when the water boils, grab the flour in one hand and slowly sprinkle it into the pot, hold the chopsticks or rolling pin in the other hand and stir continuously, until the flour sprinkled into the water is stirred and stirred, so as not to form a knot or precipitate on the bottom of the pot, so as to prevent sticky pan paste, affecting the taste and taste of the rice. Tianshui above the above counties generally adopt this practice; another method is to wait for the water in the pot to boil, scoop out part of the boiling water for later, and then sprinkle noodles into the pot according to the above method, and stir continuously, and then mix the water into the pot according to the degree of thickness one by one until it is considered that the thickness is appropriate and enough to eat. This practice is more common in Liangdang, Huixian, Fengxian and other places; The third method is to first take enough grain flour in the rice bowl, pour an appropriate amount of cold water or warm water into the basin, stir well in the basin, and then pour the raw thick batter into the pot of boiling water at one time and stir in time, the degree of thickness is similar to the previously described. This third practice is also mostly found in Liangdang, Huixian and Fengxian.
The best way to make rice is a traditional wood-fired stove. First, the stove is stable and easy to stir; Second, the fuel is mainly firewood or plant straw, when the batter is boiled and bubbling and tumbling, you can pull the firewood at any time to reduce the fire, start to cook for a period of time, and then after the last few stirrings, until the thickness is appropriate, the taste is good to eat. Although there are many methods of rice noodles, they are indispensable to stir. Saying that it is three hundred and sixty stirring, in fact, it is necessary to do well, far more than this number.
To make rice with rice noodles, in addition to the stove, the stirring tool is crucial. Some places, in addition to using chopsticks, with a long spoon stirred, in Tianshui City is like this, the advantage is that with the help of the spoon back and the contact friction of the pot iron, it is easier to crush the gnocchi and stir, it seems to have the effect of doing more with half the effort. The population is large, the pot under the large amount of powder in the family, the general chopsticks are too short and too thin, with two fingers thick, two or three feet long bamboo sticks as special chopsticks. In the rural areas of Longnan such as Liangdang and Huixian County, many families mostly use small tree forks or rolling pins with thick fingers and about two feet long as stirring tools, which are both practical and economical.
As for the thickness of the rice with rice noodles, it is easy for people. Some like to eat thinner, and some like to eat thicker, generally to be able to catch chopsticks without dripping batter. Usually, due to factors such as evaporation and heat dissipation batter absorbing water, the first bowl is generally thin, the second bowl is thick, and the third bowl is dry and not delicious. This kind of rice, even if it thickens and becomes dry, it doesn't matter, the next time you burn some vegetable soup, crush the leftover rice with a spatula into the soup, it is the best bun grain noodles to stir the dough, and you can't think of what's left.
Some people think that poor families only eat rice noodles, which is a misunderstanding. As a grain and grain, loose rice is a kind of rice food, and the rich families with good economic conditions eat it correctly, but the accompanying dishes are different. In general, in addition to boiling a bowl of sauerkraut with clear oil, stir-fry a plate of green and spicy potato shreds, and there are also a plate of pickles or a bowl of tempeh as a side dish. However, no matter how many accompaniment dishes, a bowl of sauerkraut with pure oil is a must.
Baogu noodle rice is a paste-like porridge, with large moisture, easy to digest and no trouble. People who go to the ground, people who do hard work, and those who eat loose rice generally have to eat some food such as steamed buns. For others, eating loose rice is accompanied by several stir-fry dishes, including stir-fried meat dishes and the like. In the sense of trying a new meal, eating bun grain noodles is undoubtedly a kind of enjoyment.
Now, with the evolution of the stove and the change of fuel, it is more difficult to make baogu noodles and loose rice, and the probability of eating baogu noodles is low, but as a traditional food culture that has lasted for thousands of years, it will definitely not die.
Producer: Li Jianhui Editor-in-charge: Qin Xiaomei
Review: Ye Yonghong Editor: He Yurui