One of the northern Shaanxi snack series - chopped soba noodles

Buckwheat is abundant in northern Shaanxi, and soba noodles have become an indispensable food in people's daily lives, so with the long social evolution and the inheritance of life, the processing and practice of soba noodles are also increasing. Chopping soba noodles is another classic of folk coarse grain making in northern Shaanxi.

The method of chopping soba noodles is actually very simple: the noodles are actually the same as the soba noodles and the soba noodles, that is, after the soba noodles are boiled with hot water, the appropriate amount of white noodles is mixed and kneaded into a soft dough; the difference is that the tools used are very special: the knife used to chop the soba noodles is a special tool that is about ten centimeters wide, about 40 to 50 centimeters long, and has a knife handle on each side. When chopping soba noodles, roll out the reconciled dough into long strips 20 centimeters wide (the thickness of the noodles can be determined according to the thickness of the noodles required), hold the handles at both ends of the knife with both hands, chop the noodles horizontally one by one, and cook them in a pot of boiling water to eat.

Chopping soba noodles requires a certain amount of technology, a master chopped out the soba noodles evenly thick, smooth noodles, as thick as noodles, eating particularly refreshing.

The soup of chopped soba noodles is also varied and varied. There are: mutton soup, chicken broth, pork soup, meat cheeks, vegetarian cheeks, etc., you can also be the same as "oil dumplings", drizzled with "ci mo butter oil", add garlic paste, sesame salt, oil splashed pepper, soy sauce, vinegar and so on mixed up to eat, sour and spicy, full of flavor, very tempting. However, the author would like to remind everyone here: soba noodles are cold, it is not easy to digest after eating too much, it is easy to bloat, causing gastrointestinal discomfort!

However, I like to eat the kind of chopped soba noodles that are as thick as chopsticks, and I always feel that it is saccharine, tendon, and enjoyable to eat.

When I was a child, my mother always added potato pieces, soybeans, cabbage leaves, spices, etc. to the porridge of the soup, and then chopped in the chopstick-thick soba noodles. Each time, I would greedily eat two or three large bowls, and I couldn't bend down to eat it. Afterwards, my stomach was always swollen and uncomfortable, at this time I would swear never to eat this kind of rice again, but when my mother made the soup rice again and chopped soba noodles, I still couldn't resist the temptation of that fragrance, and the previous pain had long been thrown out of the clouds, and I still did not want to repent!

For decades, I have never eaten that kind of sac-mouthed and addictive food again, but from time to time I go to the soba noodle restaurant on the street to eat chopped soba noodles, perhaps, this is a nostalgic complex!