■ Sun Huichang ( Shandong )
When I was a child, I hated eating noodles the most, and I felt the heat of the noodles rush straight to the lung tube, which made me feel bad. When I came home from school and saw that I was eating noodles again, my face sank! Holding the chopsticks and pulling a few times, I just don't want to eat it, and I feel that going to the kitchen to find a cold steamed bun to make do with it is better than eating noodles.
People always change, and just nine years ago, Qiankun moved and I liked eating noodles.
To eat noodles is to eat the following noodles. No matter what greens are used, but also what five flowers, tenderloin, and back rump tips are used, all cut into small and fine cubes, stir-fried in an oil pan first, and then simmered with water, or use eggs, and make a pot of various brine.
The hand-rolled noodles should be both soft and tendonous, and those who can handle this measure well can be regarded as masters in the noodle case. Those who can achieve "three lights" when making faces, that is, face light, hand light, and basin light are considered top masters.
Use 70 grams of water to add 1 gram of edible salt ratio, stir until melted, knead the dough with light salt water, the dough elasticity will be better, 150 grams of high-gluten flour added in parts, of course, the flour is different, the water absorption will be different, and it is better to control the amount of added in stages; Then, knead the dough, the dough to make the noodles must be a little dryer, if it is too soft, it will be easy to rot when cooked, and the boiled noodles will not be strong. The dough made of high-gluten flour is not easy to knead, and it needs to be kneaded for a while; Knead the dough smoothly, wrap it in plastic wrap and let rise for 20 minutes, then knead again. After rolling, sprinkle a thin layer of cornmeal on top to prevent the thin dough from sticking, then fold the dough in half into long strips about 10 cm wide, and cut them into wide, narrow strips with a knife.
The raw noodles are cooked, put a bowl with chopsticks, pour a large spoonful of the marinade just made on top and mix well, eat it while hot, slippery and fragrant.
In the hot summer, people like to eat cold noodles to cool down. The boiled noodles are pulled through the well and cold water, the cooler the better, the less it hurts the stomach. If the stomach is not good, you can also take the boiled noodles in the tie, and use chopsticks to pick up and blow all the cool on the electric fan.
When eating cold noodles, there should be more dishes, the bowl should be large, grab a handful of cucumber shredded, pour two spoonfuls of sesame juice garlic vinegar sauce, and then bring some tsubaki sprouts pickles or bean paste, stir well, and you can bury your head and work!
The most beautiful thing in the world is to stir up. If it can be mixed together, it will be, and if it is not mixed together, it will be broken. The original soup turns into the original food, and after eating the noodles, put a bowl of old soup and the vegetable juice slipped through the seams, a perfect meal, and went to the lunch break.
When the autumnal equinox passes, the fairy companion with noodles also comes. With yellowed old pumpkin, slowly stir-fried into a paste over low heat, mixed with noodles while hot, wrapped in richness, welcome the arrival of another winter, this ordinary life, full of comfort, gradually became the taste of the world is a ritual of Qinghuan.
A few days ago, I accidentally walked into the yellow eel noodle restaurant, and the waiter brought a bowl of dry noodles, and you can enter the soul with a bite! I was suspicious, there was no accompaniment, only a bowl of noodles, and I didn't know what kind of fairy secret recipe seasoning was added, so that the taste of this seemingly simple and extremely simple noodle rushed straight to the sky!
After eating, the waiter brought me a bowl of yellow eel soup, which surprised me like walking in the clouds, soft, smooth, glutinous, there was such a delicacy in the world, a feast!
After eating and scanning the code to pay for it, looking back at this street shop, there are four small red characters of "Yangzhou famous food" on the signboard, no wonder this bowl of noodles is so delicious, I completely understand!
Last night, I was invited by a friend to try a new noodle again. We walked into a small farmhouse in Beitu Village facing east with the same door in the north and south huts, and did not hang any plaques. As soon as I entered the courtyard, I saw that the oil pot under the simple and clean kitchen building was tumbling with squeaky ribs, fried ribs, crispy and burnt aroma, immersed in the soup bowl, added slender but strong noodles, after tasting, I knew that this was a hardcore aroma, and the taste buds on the tip of the tongue suddenly felt extremely satisfied.
This bowl of domineering fragrant noodles reminds me of the big braised noodles in my hometown, especially the big braised noodles made by my grandmother with hanging noodles. The fine dry aroma hides fried shredded pork belly, accompanied by crispy soybean sprouts, another delicacy that I hated when I was a teenager and reversed nine years ago.
After eating the noodles and talking with the boss, I realized that this is a kind of noodles he learned this spring at the most famous Gui Ying ribs noodle restaurant in Wuzhen, Hangzhou, Jiangnan Water Township, and today is the third day of soft opening...
Listening to the boss's talk, my mind flashed back to my grandmother's pot noodles. It was a cold night in late autumn, and I had a bad cold, and I didn't want to eat for a day. Grandma said: "People are iron, rice is steel, no matter how uncomfortable you are, you have to eat, the more you eat, the more vigorous you will be, in order to fight the cold."
After grandma finished speaking, she boiled the pot and cooked two bowls of noodles. When the noodles were cooked, she poured cooking oil and green onions into a long rice spoon, heated them on a firewood, and quickly poured them into a pot of boiling noodles, then covered the pot, and the pot "snapped" with a crisp sound, and the pot noodles were made.
At that time, I didn't have to think about anything. At that time, my grandfather, grandmother, and father were still there...
(Image from the Internet)
About the author: Sun Huichang, male, member of Jinan Writers Association, member of Chinese Poetry Society, director of Qilu Calligraphy and Painters Association (left pen), Pingyin County Cultural Star, Top Ten Spring City Learning Star, Shandong Province People Learning Star, etc.
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Editorial production: Slippery, whose real name is Liu Jian. The founder of Han school literature, he is the author of the book "Slippery", the foundation work of Han school literature. Editor-in-Chief of Chinese Han School Literature. Member of the Chinese Prose Literature Society. 】
One Point "Chinese Literature of the Han School"
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