Blur faces
I went back to my hometown this time to live in the school house where my sister taught, and the newly renovated No. 2 High School was fully equipped, living in a one-bedroom heating room, and eating in the staff cafeteria with three meals a day. The restaurant is spacious and bright, the food is clean and hygienic, and the prices are affordable.
When I went to the restaurant at noon, there were rice noodles, rice noodles, rice, and the most surprising thing for me was the fuzzy noodles. When I saw the fuzzy side, I felt like I hadn't eaten it for decades, so I resolutely stood in the line of fuzzy noodles. A well-wisher reminded me that you can skip the queue and just eat directly.
I hit a bowl of fuzzy noodles, and then poured sauerkraut soup and chopped green onions, coriander, and spicy peppers, and before I moved the chopsticks, my mouth was already fragrant.
Memories of fuzzy faces date back to the seventies and eighties of the last century. At that time, in my hometown, farmers produced their own crops, and after the wheat was ripe and harvested in the summer, they needed to hand over the best wheat to the public grain, and the rest was enough to support themselves. When I was a child, I felt that white wheat noodles would always be a luxury. During the Chinese New Year, every family in my hometown will enter the steamed bun stage after the 23rd day of the lunar month, and the "white bun" of the New Year is not the current pure wheat noodles, but a little white wheat noodles with white bud grain noodles, so the steamed buns are not as soft as they are now.
Today's young people don't understand why there was no wheat noodles at that time, and at that time, only the "public family" had a supply of noodles and oil that could be supplied to the grain station every month. There is no free market, it is not permissible or illegal to buy and sell grain in the market, and as peasants, only the grain produced by themselves - the first collective production, the year-end distribution, and later the contracted production to the households, and the surplus after paying the public grain is their own - to solve the daily life. So, wheat noodles will always be a luxury.
I remember never eating pure wheat bread and noodles when I was a child, and my mother's rolling skills were very good, but she could only make mixed noodles, also known as mixed noodles, which are noodles ground with wheat noodles and soybeans. Because the flour is scarce and the noodles are expensive, we have never eaten Lao Noodles, every time the noodles are almost cooked, my mother will take half a bowl of bud noodles, yellow or white, melt them with cold water, stir them into a thin paste, and pour them into the pot, so that the noodles with clear soup and little water will become sticky, which is the original fuzzy noodles.
One year, the uncle next door passed away, the uncle did not have wheat noodles to make noodles, only used the yellow bud grain noodles to press the dumplings, the bud grain noodles dumplings were not tough, the pot was broken, and the bud grain paste was added, at that time, although it was hard, but in the cold of winter, the villagers took a porcelain bowl and ate it hot.
After the reform and opening up, with the passage of time and the progress of society, people no longer worry about being fed and clothed, their lives are getting better and better, and they will no longer regret that they can't eat white wheat noodles. When white rice and white noodles can be bought casually, when people are tired of eating big fish and meat, white rice and white noodles, people begin to miss the taste of childhood, such as when I was a child, the rural red and white ceremonies, the staple food is sticky rice made of sorghum rice and sticky millet seeds, rice is not at all, occasionally there is, it must be a wealthy family, not much, people are rushing to eat, and now people are rushing to eat sticky rice.
Just like eating sticky rice, when people are tired of eating knife-cut noodles, fried noodles, and Lao noodles, people start to want to eat the fuzzy noodles they used to eat when they were young. However, there is an essential difference between the fuzzy noodles now and those when I was a child: the noodles are no longer two mixed noodles, but pure wheat noodles, and the paste is no longer bud grain noodles but starch, and it is best to add mahjong-sized chunks of potatoes to the noodle pot, and it would be better if there were a little red carrot pieces.
The perfect match for the fuzzy noodles must be the original sauerkraut. The earliest sauerkraut in our hometown was made from radish tassels that had been frosted in autumn, and now it is mostly made with lotus white. Wash and dry the radish tassels or lotus white, cut them into blocks or strips, put them into a washed and dried porcelain urn, and then pour them down with a cooked and cooled noodle soup, and after a while, the sauerkraut will begin to sour and be edible.
A bowl of sticky fuzzy noodles, poured with sauerkraut and soup, plus oil and spicy seeds, chopped green onions, coriander, eat a bite, take a mouthful, snort and eat a bowl of fuzzy noodles, your stomach is hot, your heart is hot, and your face is hot.
In the winter, eating a bowl of fuzzy noodles, the red light is all over the place, and people suddenly have energy, and walking is also booming!
2024.1.27
Attached: Luonan fuzzy surface practice
Put some oil in the pot (people were poor in the past, and they didn't put oil to make fuzzy noodles), just as much as they usually put in the stir-fry, after the oil boiled (Luonan called oil burnt), first put some green onions, and then put some potato pieces in the pot (Luonan called taro or artichoke), put the seasoning, pour water to boil, if it is the old variety of potatoes in Luonan, you must put less alkali, otherwise it will not be rotten. If you like to eat beans, you can also put it.
If it is dry noodles, after the pot is opened, the noodles are first opened, and after three openings, put some cornmeal in the bowl (Luonan is called Fan Noodles, some villages are called Baogu Noodles, and some are called Yugu Noodles), pour more than half a bowl of water, stir well with chopsticks and pour it into the pot, put a little bit of alkali less, after the pot is boiled, put the washed spinach or cabbage into the pot, whether it is with a gas stove, an induction cooker, an electric wok, or a honeycomb coal stove to immediately reduce the fire, otherwise the rice will be burnt, and a burnt smell can not be eaten. After boiling the pot two more times (Luo Nan called two shares), the rice will be cooked, and after 10 minutes, the fragrant and sticky fuzzy noodles can be eaten. Of course, if you like to eat thin food, eat it immediately after the rice is cooked, and the soup is more fragrant than rice.
If you roll out the noodles or buy fresh noodles, after the pot is boiled, put some cornmeal in the bowl first, pour more than half a bowl of water, stir it with chopsticks and pour it into the pot, put a little bit of alkali, and the pot will be cooked after opening it three times, don't forget to reduce the fire.
Luonan is located in the hinterland of the Qinling Mountains, which is the border transition zone between the Yellow River Basin and the Yangtze River Basin, and has a unique climate, so the corn grown is very delicious to make fuzzy noodles.