Dragging leaves, in some places also called vegetable knots, in fact, there is a difference between the two. Simply put, dragging leaves is a kind of home-cooked rice that is eaten by mixing vegetables and noodles together and dipping them in spices. It is a noodle dish that people in the Pingchuan area of Jinzhong in Shanxi like to eat. Especially in the south of the Tongpu line, people are even more praised when they talk about dragging leaves.
In the early years, every household had little white noodles, and people racked their brains to work coarse grains, and it was a dead effort. Now, there is indeed infinite wisdom in the masses. Dragging leaves is one of the big results of this.
Dragging leaves is good to eat and digest. As long as it is a leafy green vegetable, it can be used to make it. In general, the larger and softer the leaves, the easier they are to cook, and the smoother they are to eat. Like the common large-leaf spinach, it is very inlet, and there is a fragrant and rounded feeling in the mouth. Others are wild vegetables, which have a layer of fluff on their surface, and the noodles stick tighter and tighter with it. Eating in the mouth is hard and soft, soft and greasy, the more you bite, the more flavorful, let people have a feeling of being addicted.
If it is fennel white, potato chips, the taste is far worse, the main reason is that the fennel is white and hard, the noodles are not easy to stick to the leaves, potato chips, a boiled soft, and the noodles are mixed together, all into a batter paste. And Chinese cabbage is better, if you simply use Chinese cabbage leaves to make the taste is better than fennel white. Difficult date, although there is no white noodles to eat, but a plate of dragged leaves on the table, red is red noodles, green is vegetable leaves, red and green together, dipped in tomatoes and peppers, or old vinegar, red and colorful, green, bright colors, spices, or can hang up the appetite. It tastes much better than the thick, astringent red noodles.
In recent years, people have eaten dragged leaves, basically using white noodles, and mostly use large-leaf spinach, jade valley leaves and beans as the main ingredients. The specific method is also simple, first use cool water to reconcile the white noodles. In general, it is thinner and softer than the sharp surface, and the face is hard and the leaves cannot drag the noodles, and the noodles are soft, and the leaves cannot drag the noodles. Therefore, the key to dragging leaves lies in the word "drag", and whether you can make a delicious drag leaf and reconcile good noodles is the key key. It is necessary to make the noodles not thin, not thick, not hard or soft.
It is best to "wake up" for half an hour and make good noodles. Then put the leaves into the noodles and stir them back and forth with chopsticks so that the noodles stick to the leaves fully. After the water in the pot boils, carefully use chopsticks to gently "drag" the dishes and noodles into the pot. The "drag" of dragging leaves is also in the process of putting them into the pot that it truly reflects the inherent characteristics of the word "drag". Comparatively speaking, I still like to eat the dragged leaves made by Yugu, this is because Yugu itself is a wild vegetable, growing in the corner of the field, next to the low canal of the tree, less pollution, absolutely pure natural food, high nutritional value, and its leaves are large and wide, the sticky noodles are also more, and there is a natural fragrance and delicate slip to eat.
Dragging leaves, as a kind of ordinary noodles that Jinzhong people like to eat, there are vegetables and noodles, green and white meet, organic combination, listen to the name, will make people feel that the eyes are green and green, unlimited vitality. You think, a "drag" word, let us see the simple and kind folk customs of Pingchuan in Jinzhong; a "leaf", let us see the people living in this water and soil, using local materials, running the family and thrifty figure.
For thousands of years, this seemingly ordinary dragging leaf quietly accompanied people through day after day, eating one meal after another, during this period, how many beautiful pictures of life should be "dragged"!
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