Nostalgia essay: Love to drink the spicy soup of my hometown

Nostalgia essay: Love to drink the spicy soup of my hometown

Text: Zhang Zonglong

　　It was the weekend again, and his comrade-in-arms Zhou Shengtao asked to go to his house to drink spicy soup. Spicy soup is my favorite, thick and fragrant spicy soup is just like the feelings of comrades-in-arms, strong and light, long and close.

　　After the comrades-in-arms left the army, they started their own businesses, and now they run a teaching and auxiliary wholesale company in Yantan, Lanzhou City, specializing in tutoring textbooks for primary and junior high schools, and specializing in the Gansu special edition of the "Very Forecast Volume.". His lover is also from Shandong, and he knows that we love to drink the spicy soup from our hometown, and often makes it by hand for us to taste. That bowl of smooth spicy soup is drunk in the mouth, fragrant in the stomach, beautiful in the heart, so that our family-loving heart can be soothed, let us feel the distance between the current home and hometown, in fact, is the distance of a bowl of spicy soup, close and warm.

　　Spicy soup is an authentic dish in our hometown of Tengzhou, Shandong, and when we were young, we had in mind nothing but a bowl of delicious mutton soup, which was a bowl of delicious spicy soup. And lamb soup we often just think about it, rarely as we wish, spicy soup has become a people-friendly food because of its cheap price.

　　Search for the word "spicy soup" on the Internet, most of the people who pop out are "paste spicy soup", in fact, only we in Lunan, Shandong, Lunan and Lunan know that there is a big difference between our spicy soup and the mushy spicy soup that Henan people often drink. Henan people love to drink the paste spicy soup is made of pepper, pepper, beef grains, bone broth, starch, fine vermicelli, yellow cauliflower, peanuts, fungus, etc., more importantly, it is made of some natural Chinese herbs, and bone soup as the base, drinking has a faint taste of Chinese medicine, and mixed with the spicy feeling of the silk, but the soup is fragrant, beautiful, the soup is viscous, very delicious. It can be said that the spicy soup drunk by Henan people is meat, and the spicy soup drunk by our old family is vegan, and there is no meaty, especially suitable for people now as breakfast.

　　The spicy soup in my hometown is similar to the sweet foam in Jinan, but it is also fundamentally different from the sweet foam. Jinan's sweet foam is made of millet noodles, white noodles, small rape leaves, tofu skin, vermicelli, peanut rice, peppercorns, ginger, salt and other staples, boiled public porridge food, also commonly known as "five-spice sweet foam". But it is more like the salty paste that our old family often drinks, but there are fewer accessories in the salty paste, and there is no Jinan sweet foam to drink, but it is not much different from the spicy soup in the hometown.

　　The spicy soup in the hometown really distinguishes Henan mushy spicy soup from the meat and vegetarian, but the difference between Jinan sweet foam depends on whether there is gluten. The spicy soup in our hometown is to wash the white noodles by hand, use the steamed gluten as the main ingredient, use the water to wash the gluten as the main soup, add vermicelli, kelp shreds, tofu skin, peanut rice, pepper powder, ginger shreds, green onions, salt, etc., and finally pour in a few drops of old vinegar. The hand-washed gluten is flexible and chewy, the water that washes the gluten is transparent and seductive, viscous and creamy, the kelp silk is crisp and green, the tofu skin is full of beans, the fine noodles are smooth and smooth, the peanut rice is crisp and fragrant, especially the few drops of old vinegar added when drinking, making the thick soup sour more energetic and more enjoyable.

　　Making spicy soup requires work, and the old family often burns a pot of spicy soup to improve the family's life when it rains on a cloudy day. First use the original wheat flour and dough, now the supermarket sells pure high-precision powder is not OK, the dough on the board to knead hard smooth, put into the basin of water and then wash carefully, to put a basin of water wash milky white, the side of the bone will be pinched in the hand. The gluten is steamed in a basket and the dough water is clarified and set aside, which is a bit like the northwestern people's process of steaming the dough. Then choose the sweet potato powder commonly used in the hometown to foam hair, sweet potato powder with a slight sweetness, eat in the mouth more stretched, other noodles can not eat this taste. In the work of foaming noodles, the kelp and tofu skin should be finely shredded, and then other accessories and spices such as peanuts and rice are added, and the large pot is slowly boiled to form a viscous shape, and a pot of spicy soup is ready.

　　Hometown to make spicy soup from beginning to end without a drop of soybean oil, without adding a drop of sesame oil, without frying, without stir-frying, is now people like the health soup. But the taste of the spicy soup is delicious, drink a mouthful of smooth tender, chew a bit of meat tendons, soup has a full seafood taste, dishes have a full taste of fresh meat, can satisfy people's stomach buds, but also let people increase meat, very popular with people. But to drink the real pure spicy soup, the taste of their own home is still slightly underheated, you need to go to our rural big market, find a lively spicy soup stall, to a sea bowl of spicy soup, and then a few fritters, or a large bun, two pot stickers, looking at the noisy crowd, tasting the spicy soup, making people unspeakably comfortable, is still a scenery on the river set in our hometown.

　　Although the spicy soup is delicious, it is exquisite in materials, time-consuming and laborious, and we rarely drank it when we were children. When I was a child, there were only sets selling spicy soup, and occasionally going to the market to drink a bowl of spicy soup was our favorite, and now there are fixed spicy soup shops, which sell from morning to noon every day. After I went to work in the field, I rarely came home, but every time I went back, I could drink a bowl of authentic spicy soup. It was often my dad who rode to the Jiehe River early in the morning and used an eight-pound kettle to carry a pot of spicy soup, of course, as well as standard steamed buns, fritters, etc. It was a pleasure for me to smell the sweet spicy soup when I went to bed and sit in my own house and drink two bowls of spicy soup.

　　Drink spicy soup should be taken early, spicy soup can only be used as an early morning, not as the main soup of the meal. Especially in the kettle, it can keep warm and fresh, which is better than ordinary insulation buckets. But if the spicy soup is put in the afternoon, it will be lice, become sour, and can no longer be drunk. This is a bit like Lanzhou beef noodles, only in the morning is fresh enough to taste, at noon many shops will be closed, if you still look for beef noodles at night, it must be a layman.

　　However, the spicy soup made by the comrades-in-arms does not need to look at the face of time, and can be drunk sooner or later, whenever it is. Make an appointment for the weekend, agree on the number of participants, they will be busy in advance, and noodles, washing gluten, preparing accessories, the same procedure is not reduced, the same seasoning is not less, when we arrive, basically prepared almost. What amazes me is that the adults we grew up in our hometown like to drink spicy soup, and the children who grew up in other places are also good at this sip, watching the children drink sweetly, I think this may be the continuation of nostalgia, the inheritance of nostalgia.

　　A bowl of delicious spicy soup allows us to remember our roots and let the children see the road of their hometown.

　　The pictures in this article come from the Internet, and if the infringing contact is deleted. Welcome to submit original works of wenyou, the submission mailbox [email protected], and this number includes manuscripts such as locality, nostalgia and nostalgia. Please attach the author's name to the manuscript, preferably with a picture, please mark whether it is original. Nostalgia literature public account has been opened, welcome to search for WeChat public number: xiangchouwenxue, pay attention to us.