(Photo/ Water Spirit)
In 2000, just arrived at a central enterprise to work, the unit food is not good, will eat a few bites, the master saw very angry: "Do anything, you must be able to eat, you can eat can do, eat can not be, often can not do anything." I have always kept this in mind, everything must be eaten well, and everything must be prepared well.
Today, let's talk about a Xi'an folk food: coaxing uphill - stirring up the dough.
Xi'an people are hard, eat noodles on the basin; Xi'an people are sincere, you finish eating, no matter whether it is enough or not, you will also have another bowl of ——— eat or not to eat is your business, under the bottom is my business, in short, you must eat beautiful!
Xi'an people have culture, a bowl of oil poured noodles can talk about the whole world; Xi'an people are very emotional, the avenue to Jane's churning can also play romantic.
Churning dough, a kind of lazy rice, is simple to do, but it requires real materials and real labor; this is churning dough, a kind of wisdom rice, so that you can get a sense of fullness and nourish the stomach; this is churning, stimulating and nutritious.
The water and soil in Guanzhong are good, and the buds are oily, sweet and soft. The buds are ripe, and the new buds are the best material for stirring up the dough.
The local well water, which does not need to be filtered, nor does it have to be bleached and precipitated, is rich in minerals, burned on a hard fire until it has just turned over the waves, and then replaced by a wheat straw fire, sprinkling buds in one hand, stirring with a rolling pin in the other hand, stirring slowly.
The wheat straw fire is soft and large, twisting with the air current, the flame licks the bottom of the pot, touches the left and the right, and the monkey breaks the bud valley without characterization, which makes the temperature of the churn not high or low. As the surface of the bud valley is sprinkled more and more, slowly thickening, the frequency of agitation should also be slowly increased, how fast, according to the actual situation, to ensure that the stirring of huang Chengcheng is not scorched or raw.
It was a manual job, and at that time, many men were hungry and churning saliva. Wait until 365 stir and the churn begins to become sticky, stop stirring.
By this time, the housewife had already sautéed the dishes in a pot, boiled the vinegar, and blanched the spicy seeds.
Eating the churned dough, in a sense, is to eat vinegar, syrup water and spicy ——— home-brewed vinegar, red and bright, fragrant, smell it, full of freshness, drink a mouthful, a sour trembling, sweet and rich after taste, good vinegar! The pepper is a Qin pepper, thin as a thread, the iron pot is hot, the Qin pepper is inside, and the roast is dried. There are those who like spicy, the color becomes bright, those who don't like it, can be roasted some, and the color of the pepper is dark.
With tears in her eyes, sneezing, put the spicy seeds into the stone nest, smash them with a stone hammer, not too fine, the same size as the wheat bran. When most of the bowl was smashed, the good rapeseed oil was boiled, and the whole street was fragrant.
Put on the dish, pour the juice made of farmhouse vinegar or syrup water, put on the black and red spicy seeds, stimulating, very exciting!
A bowl of belly, forehead, nose, full of sweat, a full burp, a singing word roared out: "Enough to eat, enough to drink, I am the same as a rich man."
@Shaanxi Local Information Alliance