The most beautiful Qi County
As soon as the sting passed, the street shouldered the spinach, and the hawkers who sold along the street increased, and the vendors bundled the spinach into small bundles and neatly stacked on the road teeth or tricycles, and the small, turquoise spinach stretched out under the early spring sun, like a soldier in a line of soldiers holding their heads high to accept the inspection of pedestrians. Bundles of five pieces, two pieces of loose selling, and after a while, the spinach was packed into a food bag or clipped to the back seat of the bicycle, ran to the kitchen, and finally turned into a delicious spinach leaf on the table.
Spinach is a common local leafy vegetable, everyone knows, but not everyone knows that it is called spinach. There is an experiment in the high school biology textbook called "Extraction and Separation of Pigments in Green Leaves", which is based on spinach, and every time I talk about this experiment, I ask students, have you ever seen spinach? Everyone answered in unison, I haven't seen it. I held up a spinach plant and asked, what is this? The student answered, celery. Spinach is called qi vegetable in Qixian dialect, some people think it is celery according to the pronunciation, some people think it is celery according to the glyph, in fact, celery in the hometown recipe has tall cashew parsley, there are also grounded hu celery beans, and cabbage is a wild vegetable, people dig back to mix cold vegetables or dumplings. From March to May every spring, during a period of relative scarcity of vegetables and fruits, the only thing that can economically soothe our stomachs is spinach.
Spinach, dioecious, is an annual herb that is a hardy long-day crop. All year round can be sown, March market should be sown last year's overwintering spinach, farmers with mulch film cover or set up a small arch shed to keep warm to promote seedlings, seedling stage water control to facilitate wintering, after the spring to apply human feces and urine to prevent early extraction. In May, the flowering period enters, the female plants are high and seeded, the taste is reduced, and with the successive marketing of other vegetables in the MingDi, the beautiful era of spinach as the main dish ends perfectly.
Tuoye'er belongs to the traditional pasta in the Jinzhong area of Shanxi, also known as dip slices or vegetable knots. The method is actually very simple, with vegetables in the thin batter after stirring, one by one in the water pot cooked, dipped in tomato sauce can be eaten. Although the method of dragging leaves is single, the types of vegetables are diverse, spinach, eggplant, beans, potatoes, cabbage, etc., blending the traditional is Langyang persimmons, but you can add old vinegar, garlic paste, cucumber shreds, sesame paste, peanut crumbles and so on according to your personal taste. In order to increase the toughness of the batter, the white noodles should be mixed with bean noodles, the ratio is 3:1, and the noodles are beaten into two eggs, the thick and suitable batter and vegetables are stirred for a while and then melted into one, and the vegetables are wrapped in vegetables after cooking, and the vegetables are stained with noodles. If the noodles are too thick, it is not easy to paste the vegetables, and the noodles are too thin, the cooked dish is a dish, the noodles are noodles, and it is easy to paste the pot.
I play small love to eat potatoes dragging leaves and beans dragging leaves, but with age, the digestive system becomes bad, always feel potato chips and beans swallowed after the stomach is not very comfortable, but spinach dragging leaves gradually deep into my heart, you see, placed on the plate of the leaves in the white through the green, in the spring when it is easy to catch fire to give people a cool feeling, eat soft and sour spicy in the mouth, you don't even have to chew the stomach, into the stomach and extra ironing. And for the rest of the dragging leaves, at dinner, the onion and garlic puree stir-frying pot, into the lang (lan) persimmons and spinach dragging leaves a stir-fry, simply ten miles of fragrance, plus colorful, and another delicious.
The advantages of spinach dragging leaves in addition to the cheap price, there is a convenient and convenient, workplace women in the morning after the busy work, on the way to work with a bundle of spinach, washing vegetables, and noodles, Lang (lan) blending, the next pot in one go, half an hour to get lunch, feed the children to wash the dishes, lie on their own bed, basking in the warm sun, pulling the mobile phone over the circle of friends, let their tired body get a moment of stretching, is a very pleasant thing, this is the professional woman's small luck, reach out, hand can hold, Simple and down-to-earth happiness.
<h1>Toyot</h1>
Toyer "Toyer" is the name of Pingyao and Qixian in the Jinzhong region of Shanxi, and in Taiyuan, Lüliang and Qingxu in Shanxi, it is called "dipping slice" and "dipping tip". The two are only called differently because of different regions, but the production methods are the same. "Dipping flakes" "toy leaf" is another way of eating pasta that both men and women and children in Shanxi like, "toy leaf" and "dip slice" is a hieroglyphic word and elephant sound word, the production method is to adjust the flour into a batter, the cabbage leaf, spinach leaf, oil wheat vegetable and other leafy vegetables, evenly wrapped in the paste, and then cooked in a pot of boiling water, can also be made with potatoes, beans, eggplant and other fruits. When making potatoes, slice potatoes, break beans and break them in boiling water, slice the eggplant, and then wrap them in paste and cook. Whether leafy vegetables or fruit vegetables are used, they are eaten with dipping in blending (that is, seasoning, "blending" is the name of Shanxi people).
This pasta is a model of the integration of Shanxi people's noodle dishes, ancient and simple, maintaining a strong vitality, and is favored by Shanxi people.
"Dipped slices" can be described as a must, the taste is smooth and delicious, refreshing and sharp, and there are many varieties and nutrients. After eating it, everyone praised it. Use chopsticks to pinch a "dipped slice", roll it in the spices mixed with spicy vinaigrette and tomato sauce, and then send it to your mouth, and suddenly the sour, sweet, spicy, and fragrant flavors linger on your mouth
Eating the seasoning of "toy leaf" is also the key, in order to let friends in the winter this greenhouse tomato flood season can also eat the most authentic tomato sauce, every autumn, many people will work together to make tomato sauce. They are not afraid of hard work, not afraid of trouble, no matter the cost, with the best ingredients, through the most traditional cooking techniques, only to make the best "dipped slices" and the most authentic Shanxi cuisine.
Tomato sauce is our unique stored food in the north, because the tomatoes in the greenhouse are sour and astringent in the winter, so in order to eat the authentic tomatoes in the winter, in the tomato harvest season, we must find a way to preserve it, in preparation for stir-frying, dipping dumplings, and eating "dipped slices" in the winter. If there is no reserve, it is a pity, because it is somewhat similar to Sichuan's spicy seeds, and Shanxi people can't live without it!
With three friends, eating steaming "toys", dipping in fresh tomato sauce, talking about the feelings of the year, talking about the pleasure of the year, and drinking a small wine. In the words of Zhen Huanniang: It is really excellent!
<h1>Dip the slices</h1>
People to middle age
X
Seasonal beans are the most common vegetable on the summer table, or cold or stir-fried, which is the most common way to eat. Today, I would like to introduce you to a new way to eat four seasons of beans, four seasons of beans wrapped in paste, put into the pot to cook, "dipped" in spices to eat. In this way of making vegetables, the Shanxi people gave it an extremely figurative title of "dipping tip".
"Dipping tip" is also called "dipping slices", "toyer", is Shanxi Jinzhong Fenyang, Pingyao, Jiexiu, Xiaoyi and Qingxu area of folk home-cooked noodles, the method of cooking is a variety of vegetables dipped in noodles. Because of its simple and fast approach and the lack of materials, "dipping tip" is a home-cooked meal for Shanxi farmers in summer. With the progress of agriculture, a variety of vegetables are available all year round, and dipped slices break through seasonal restrictions and become a special staple food that people want to eat.
Slices of fresh and tender vegetables,
Thinly apply flour wrapped,
Cooked is particularly enchanting.
Dipped in delicious spices,
It's so good, it's good.
Just afraid of vinegar sour teeth poured.
The uniqueness of "dipping film" lies in the word "dip". How to make vegetables and noodles stick tightly together for a long time without separation, but also in a "dip", the mystery behind which there are three main secrets:
First, make a batter blend of "dipping slices". When making batter, take an appropriate amount of wheat flour according to the number of people in the family, mix a small amount of bean noodles (soybean noodles, pea noodles, mung bean noodles), beat an egg, add water and stir into a non-thin and non-thick batter.
1. Add bean noodles and eggs, which is one of the secrets of vegetables and noodles not to be separated.
2. The stirring method is also very important, always stir in one direction, so that the noodles are gluten, which is the second secret of vegetables and noodles.
3. The thinness of the batter is the third secret to keeping vegetables and noodles inseparable. The batter is too thin to hang on the vegetables; the batter is too thick and easy to clump.
Second, the production of "dipping tip", "dipping slices" and "leaf support", the treatment of vegetables is the fourth secret to make vegetables and noodles inseparable. When encountering vegetables that should not be cooked quickly, such as four seasons beans, you need to blanch them with boiling water first, but the time cannot be too long, just cook until eight or nine are ripe. Cook until the time is too long, the vegetables become soft and collapsed, which is not conducive to hanging the batter. The cooked vegetables control the dry water, sprinkle a small amount of dry flour on the surface, and then wrap the batter, which can avoid the dilemma of separating the noodles from the leaves.
Third, the cooking of "dipping the tip" is the fifth secret to keeping vegetables and noodles inseparable. When the vegetables wrapped in batter are put into the pot of boiling water, be sure to put the chopsticks together in the pot, the batter on the vegetables will automatically separate from the chopsticks when it encounters boiling water, if it is the vegetables on the top of the pot, thrown directly into the pot, the chopsticks leave the vegetables at the same time, it is easy to tear the batter wrapped in vegetables apart, so that the two are separated.
【Ingredients】: 150 grams of flour, 50 grams of pea flour, 1 egg, appropriate amount of beans, water.
【Preparation of dipped tip dough】:
1. 150 g of flour placed in a basin.
2. Add 50g pea flour.
3. Use chopsticks to stir the two powders evenly to form a mixed powder.
4. Bump an egg into the mixed powder.
5. Pour a small amount of cold water into the mixed powder.
6. Stir in one direction with chopsticks so that the mixed powder, eggs and cold water are well mixed to form a dough floc.
7. Pour an appropriate amount of cold water into the flour in parts.
8. Stir in one direction with chopsticks so that the flour absorbs moisture to form a dough without dry powder.
9. Pour some cold water into the dough.
10. Stir with chopsticks in one direction so that the dough absorbs water and dilutes.
11. Continue to stir with chopsticks in one direction until the dough is glutened and the surface is shiny and smooth without particles.
12. Stir the batter aside and cook for 20 minutes, using chopsticks to pick up the batter without breaking.
【Blanching process of four season beans】:
1. Wash the prepared beans with water and remove the old stems at both ends.
2. The washed beans are cut in half from the middle with a knife.
3. Put enough cold water in the pot, bring to a boil over high heat, pour in the beans of the four seasons and pour in a drop of cooking oil, and cook on high heat.
4. Cook until the beans are ripe and fish out with a colander with controlled water.
5. Place the dried beans on a plate and sprinkle a small amount of flour on top.
6. Mix the flour with the beans by hand so that the surface of each bean is wrapped in a thin layer of flour.
【The production process of four seasons beans dipping tip】:
1. Good batter.
2. Processed beans.
3. Put the beans coated with dry flour into the batter.
4. Use chopsticks to pinch the beans and roll in a circle in the batter.
5. Make the surface of the four seasons beans evenly wrapped in a layer of paste, which is the tip of the four seasons beans dipped.
【Cooking process of four seasons beans dipped in the tip】:
1. Put enough cold water in the pot, bring to a boil over high heat, and move the beans dipped in batter to the top of the pot.
2. Chopsticks with four seasons beans stretched into the pot of boiling water.
3. The beans will automatically detach from the chopsticks when they encounter boiling water, take out the chopsticks, and cook the beans in the pot.
4. Use chopsticks to hold another four seasons bean, roll in a circle in the batter, so that the surface of the four seasons beans is evenly wrapped in a layer of paste, put it in the pot and cook.
5. Until all the beans are wrapped in batter, put them in a pot and cook for 1 to 2 minutes, until the beans are cooked.
6. Use a colander to fish out the beans with water control.
The cooked beans are placed on a plate ~ ~ ~ ~
Eating the seasoning of "dipping tip" is also the key, which can be sour and spicy sauce, which is taken from Shanxi old vinegar.
It can also be tomato egg sauce, which is the home-cooked sauce of Shanxi people.
It can also be a mixture of chutney and tomato egg sauce ~ ~ ~ ~ ~
【To prepare the chutney】:
1. Put a small amount of cooking oil in the wok and fry the peppercorns until fragrant.
2. Finely chop the green onion and garlic and sauté until fragrant.
3. Add an appropriate amount of paprika.
4. Pour in an appropriate amount of Shanxi old vinegar.
5. Cook for 1 to 2 minutes, let the spicy flavor drift out of the pot and turn off the heat.
6. Pour the cooked chutney into a small bowl and sprinkle with a little white sesame seeds.
Making dips with tips, you can make rhizome vegetables, such as beans, potatoes, eggplants, etc. ~ ~ ~ ~ ~
Can also be green leafy vegetables, such as spinach, cabbage, etc., in Qingxu County, Shanxi, the most classic is to use Yugu leaves to do, Yugu leaves are also called Lao Lai Qing, is a local specialty vegetable in Qingxu ~ ~ ~ ~
The practice of spinach leaf care, please order: 10 points to explain in detail the noodle dish that everyone in Shanxi likes to eat - spinach leaf care
Summer is coming, loss of appetite or weight loss friends, may wish to try to make this very Shanxi flavor of the cuisine, not only enrich your family table, but also open your taste buds, noodles and vegetables in one, vegetables more pasta less, do not worry about fat Oh!
<h1>Dip the slices or dip the slices</h1>
Zhang Yuhu
In the area of Xuqi County, Jinyuan, a small shop, there is a kind of half-grain and half-dish pasta, which is cooked in a pot by adding flour and water to beat it into a pulp, and then dipping the leaves or slices of various vegetables into the pulp and cooking it. This was originally a helpless act of people in the past difficult period because there was not enough food to eat, and it was a very simple and very folk home-cooked meal that barely filled their stomachs. But today, when most people are overnutrition anxious to lose weight and food safety problems, people call for a "green" diet, but it has become the signature staple food of many restaurants and has become the Ning Xiner in the hearts of many diners.
This kind of food because it is the vegetable leaves in the basin "dragged" a little, so that it is dipped in the pulp, there used to be a very poetic name in QiXian called "dragging leaves"; because it can also be dipped with beans to make achievements and crushed wheat straw sections like the knot, in the past in Qingxu there was a very vivid name called dipping rice dumplings; because it can also be dipped with yam eggs and eggplant and other slices cut into thin slices, for many years in Jinyuan and Xiaodian area there is a very popular name called dipping slices.
In this secular society, it is still the most popular things that are most likely to circulate, and now it seems that the most unsympathetic, least image, and most tacky name of "dipping film" has become the mainstream; not only small shops and people on the ground of Jinyuan are called dipping films; not only the big restaurants in Taiyuan City have also rushed to sell this kind of home-cooked rice, but also called dipping tablets in a big way; you are in the small restaurants in Qixian and Qingxu, and the shopkeepers must also talk about how their dipping tablets are done, how delicious they are, and ask you if you want to come to a plate of dipping slices. Let the people of Qixian forget the poetry of "dragging leaves", so that the people of Qingxu forgot the image of "dipping in straw". Because Taiyuan is the economic and cultural center of the province, the words that come out of the mouths of Taiyuan people are of course "mainstream".
"Dipping slices" is delicious and delicious when it is sent to the mouth; the three words "dip slices" are also easy to say when spitting out of the mouth, smooth mouth. However, the word "dip" of "dipping film" is a little troublesome because of its strokes, so many people secretly try to save trouble, and now, many small hotels and even large restaurants on the signboard, "dipping film" is written as "dipping film", which is extremely wrong.
In the dictionary, the word "dip" is pronounced four times zhàn, exactly as we pronounce it verbally, and it is a verb that means to take something and drag it in a container containing liquid, powder, or paste and take it out. Such as dipping pen in water, dipping in sauce to eat, etc. Dipping leafy vegetable slices in batter and using this "dip" is the most correct. The word "dip" is pronounced zhān, which is different from the "dip" tone of what we call "dip piece", and it is an adjective, which means to describe what is attached to it because of contact, or what benefits are obtained by relationship, such as staining, staining, dipping, dipping, etc. "Dip" and "dip" are not the same word, and "dip slices" and "dip slices" are not a matter of time. In our Jinzhong folk there is also a small food called oil cooking dip, if you also try to save trouble writing "oil cooking dip", it will be even more ridiculous.
The dipping slices are delicious, and we can eat two more meals. But don't use a "dip" word just because it's hard to write, just try to save trouble with a "dip" word. The correct purity of language and writing is responsible for oneself, responsible for one's own products, but also responsible for society and future generations.
I heard that the Changshengyuan Farm Dipping Cake opened by qingxu people in the west of Changsheng Street is not bad, and on Sunday, I met with friends to taste it, and I went to eat it, and the taste was really sweet and delicious. Not only is the taste authentic, but what is even more valuable is that they also wrote the word "dip" correctly, and the wall is impressively written "Qingxu Dip Slice Incense"!
<h1>Hometown dipping slices, simple and free simple food</h1>
Danfi
Dip slices are a simple food. Compared to dumplings, it is as if a simple person and a delicate person stand together. Once refined, it is indispensable to the intricacies and magnificence of some places; and simplicity is much freer and more casual.
Dip sheet is a hieroglyph and an elephant word. It is to wrap the dish in noodles, cook it and dip it and mix it. This kind of eating was popular in the Jinzhong area in the past, it was a coarse rice, and it grew up in the farmhouse, and later the living standard improved, and people did not make such a meal. However, in recent years, some restaurants with coarse grains as the signature have introduced this kind of food, and I think most of the eaters are nostalgic people who later became the people in the city.
█ Netizens are the most gentle dipping tablets that bow their heads
If you want the noodles to wrap the vegetables and not separate the skin and meat in the boiling pot, you need the bean noodles to make the old man under the moon. Bean noodles are inherently cohesive, allowing noodles and vegetables to correlate two disparate foods. In the years of abundant grains, red noodles are the protagonists, warm water is adjusted into a thick paste, winter wrapped in cabbage, spring spinach, summer wrapped in beans, into the blooming water, immediately have a shape. Roll three rolls, fished out and placed on the plate, treated like a noble dumpling, put a small plate of spices in front of one person, Shanxi people, vinegar blending is the first to bear the brunt. Of course, the vinegar mixture is processed, fried with red oil peppers, garlic, green onions, peppers, etc., and finally poured into the vinegar to boil for a minute or two, it subtracts the monotonous and shallow acid of the vinegar itself, and has a strong aroma of intestinal swinging. Now vegetables are not scarce, eat dipping slices of blend more fried tomato sauce. The two spices can also be mixed.
█ Netizen Feng'er posted a dip slice lunch and 106 likes
When I was a child, I lived in the southern suburbs of Taiyuan and loved to eat dipping slices since I was a child. In the summer, when flowers and grasses grow, people will collect a wild vegetable called jade bone, with ovate leaves and purple-red backs on the back of the leaves, and use them to make dipping slices, which are fragrant and smooth. For a while, a female teacher asked me every day, what to eat at noon? I bowed my head shyly: dipped the slices. In fact, it may not be every time, but I think that the dipping slice is more decent than the sorghum noodles, although the raw materials are the same, but because the eating method is exquisite, it seems to be a higher grade, and my little vanity adds a sweet weight of life to this food.
Mr. Jindongnan is a native of Jindongnan, and he has never heard of this kind of food, but under my influence, it is now an expert to eat dipping slices. However, this kind of food is destined to be a supporting role in life, and occasionally appear, but only to review yourself. Turning around or hiding in the depths of the years, listening and meditating, quite like the realm of a hermit in the mountains.
I always thought that the first person to make this food may be a rich man who has fallen down, who can no longer match the raw materials of dumplings, but dreams of eating the kind of style of dumplings, so he invented dipping slices at the first moment. From the boiling pot with a fence to fish out something like a strange fish and shrimp in the deep sea, put it on the square table, in the steaming white fog, who can see whether it is rich or poor?
P.S. To be prepared by dipping the slices
Ingredients:: beans, wheat flour, bean noodles
Dipping sauce: (1) Shanxi old vinegar soy sauce spicy seed oil (2) egg tomato sauce
steps:
1． Wash the beans and cut into sections, put them in a pot of boiling water and cook, set aside.
2． The flour and bean noodles (bean noodles are one-third of wheat flour, with some bean noodles is easier to stick to the beans, the taste is also good) with cold water and up, the noodles should be not thin and not thick, this is very important, too thin to hang on the beans; too thick is easy to clump.
3． Sprinkle some dry flour on the cooked beans, then put them in the batter, let the beans stick to the paste all over the body, and put them in a pot of boiling water.
4． Cook for a while, place on a plate and pour with dip or egg tomato sauce.
To prepare the spicy oil:
Ingredients: Chili sesame pepper salad oil
1. Place the grated chili peppers (not the ones ground into dough) in a small bowl and sprinkle some sesame seeds on top.
2. Pour rapeseed oil into the pot (the oil must not be less, generally not over the pepper), put a few peppercorns, heat until smoke, turn off the heat, and directly pour on the sesame peppers. This chili oil can also be used to make cold dishes, noodles, dough, etc.
Egg tomato sauce is the kind used to eat noodles, and occasionally there is not much to say.
<h1>Izuku five-fold noodles dipped in slices</h1>
Bottom of the bottle
Jiexiu dipping slices are very characteristic Shanxi noodles, and I have eaten two restaurants, one in the city and one in the train station, both of which are famous shops.
In front of the railway station, there is a coarse grain restaurant in the north 200 meters east along Xinjian West Road, the owner is called Erlai, specializing in five-in-one noodles, cutting noodles, cat ears, dipping slices are all made of five-in-one noodles....
Five kinds of noodles, white noodles, red noodles (sorghum), bean noodles, huang noodles, and jade noodles (corn) are also mixed.
A large bowl of 10 yuan, eaten twice before and after, is half cheaper than the dipping slice on the east side of the station.
The focus of the dipping film is one is the dipping, and the other is the film.
Dipping sauce is the source of taste, Shanxi noodles pay more attention to the texture of ingredients, ignoring the flavor function of dipping sauce blending. The two stores I hold the most memories of are the dipping sauce, which is the same as the old Beijing fried sauce noodles with 7 or 8 dishes! 1
This family has fewer sauces, chili, sauerkraut, tomatoes, shrimp sauce, but it can be made exclusively for you, you can order anything, such as fried sauce, seafood, spring and toon....
The boss Er Lai took matters into his own hands and rolled out the noodles now
Roll out into dough.~
Roll it up and cut it in the middle
Instantly, it became a pile of noodles.
The size of the dough can be changed, and then change the knife after cutting
This dipped slice of the slice – the dough – became.
The dipping slices are larger than the average dough slice, good to clip, good to dip
The one that used to be eaten on the east side of the train station was a five-color slice made with spinach juice, carrot juice and noodles. Because every time I go, I don't eat the rice point, so the taste of the dipping slices is very poor, and I suspect that it was cooked in advance!
The taste of this five-in-one noodles is excellent, the white noodles are sticky and just mixed with miscellaneous noodles, and the combination of the five noodles itself is better than the taste, not only the pursuit of tendons, the tendons are not exposed and introverted, this realm can only be known after eating.
The brand of coarse grain noodles is not loud, I suggested to the boss to change it to "five-in-one dipping slices" or "two-lai five-fold noodle coarse grains", the boss nodded and said yes, I don't know if it is really possible to change a louder signboard.
Dip the tablets then
One of the dipping slices of Shanxi pasta is the favorite of the people of Jiexiu Town, which is also called "Li Kataze" and "Lian rice cut knots" in Jiexiu, and some folk stories about it are also widely circulated in Jiexiu. Historically, Jiexiu was once Dingyang Commandery. At the beginning of the Tang Dynasty, Li Shimin, the King of Qin, led an army to recruit the rebel Liu Wuzhou, and after a great victory in Hedong Province, he ordered the chef to make a "dipping chip" to reward the three armies and give it the name "Flying Tiger Banner". During the Republic of China, a new Zhixian lord named Zhang Genglin came. One day he went to the people to observe the people's feelings, and met the long-term workers who were eating in the field, and the food happened to be "dipping pieces". He was very angry at first glance, saying that people clipped up and put down, put down and clipped up, all for the sake of "grinding foreign workers". When I asked the long-term workers, sure enough, they all worked for the landlords, and he indiscriminately hit twenty boards per person, and the long-term workers were beaten in a confused way, and no one dared to say a word. In the year of the "Four Qings," cadres in the field were engaged in the "Four Qings" movement in Jiexiu, and they ate all the food they ate. When a cadre went to eat a pie meal, the kind master made a "dipping piece rule" for him and prepared a rich dipping sauce to entertain him, but he did not know how to eat it, and the master told him to "dip" and eat, and as a result, the cadre "stood" and finished eating. Afterwards, the family's family origin and composition were investigated for a long time. Because eating "dipping tablets" costs noodles and ingredients, the family has a large population, so in the past, most people could not afford to eat, and the family came to the VIP or festival to eat a meal. In Jiexiu, the real folk characteristic "dipping pieces" to the extreme is the "drunken horse dipping pieces are complete". On the basis of the original dipping rules, after years of painstaking research, reform and innovation, they have created more than ten unique dipping tablets for customers to choose. In June 2016, the Jiexiu Municipal Bureau of Culture awarded the county-level intangible cultural heritage representative project - Jiexiu Dipping Tablets Pasta Technique. Mr. Wen Guanghui, the owner of the "Drunken Horse Dipping Tablets", was also awarded the title of "Representative Inheritor of The Pasta Skills of Jiexiu Dipping Tablets". The business philosophy and production skills of "Drunken Horse Dipping Tablets" will be passed on forever and endlessly. I believe that tomorrow, it will bring us more novelty and surprises.
Taste the food with a small sauce
In the square of The Jiexiu Railway Station in Shanxi, a row of restaurants are brushed together, and there are three common words in the name of the shop - dipping film. In the interval between waiting for the train, with curiosity, I randomly picked one to go in and directly ordered a dipping slice.
When the dipped slices were on the table, I couldn't help but be stunned. I thought it was just a bowl of noodles, dipped in a bowl of brine to eat, but in front of me was a pot of rice soup with noodles, and eight small butterflies, and the plate was dipped in different flavors, thin, thick, sour, spicy... There are only tastes that have not been seen and tastes that have not been expected. Seeing this, I can't help but think of the large casserole pot and small plate of Yunnan bridge rice noodles.
Sukesuke dips the tablets
Casually dipped in a dipping sauce, the dough slipped into the mouth, and the delicious taste rushed to the tip of the tongue. I can't help but eat another kind of dip, which is delicious again. When all eight delicacies meet in the mouth, I can't help but sigh: it turns out that pasta can be eaten like this.
With a novelty about the dipping slices, I began to carefully observe the table in front of me. I saw that the inside of the large basin was rectangular, diamond-shaped, and triangular, and the visual dimensions were about 3×5 centimeters.
Dip the noodles in the slices
After chatting with the store, I learned that the noodles were kneaded with high-quality white noodles or high beam noodles, rolled into pieces on the board, and then cut into different shapes.
Dipping sauce
The most exquisite dipping slice is the dipping sauce, which has a variety of flavors, the most common are leek flavor, sauerkraut flavor, tomato flavor, garlic paste flavor, sesame oil flavor, toon flavor, chili flavor, shrimp sauce flavor and so on.
When eating noodles, one bite of noodles is dipped in one bite of sauce, the flavor is unique, and then drink a mouthful of noodle soup, the original soup turns into the original food.