Boundless falling wood, the late autumn of the summer is already fine snow, with the gradual reduction of the temperature, walking in the cold wind, always thinking that I can quickly return home to eat a bowl of steaming churn, in order to soothe the hungry stomach in the cold wind.
Although the method of stirring the dough is simple, it is also very good, and it is a delicacy that tests the eyesight and physical strength of the maker. After the water boils, sprinkle the flour finely and evenly, stir vigorously with the stick, stir while sprinkling, until there is no dry flour to form a ball, and then pour in the appropriate amount of boiling water, simmer slowly, when there is a little bubbling, stir vigorously until there are no particles, all cooked thoroughly. Just as the saying goes, "It is better to stir the dough, seventy-two to stir, the dough to be stirred, and the hook is rounded", so that under the repeated stirring, there can be a bowl of strong, soft, slippery dough.
Such a bowl of churned dough, of course, is eaten in the most traditional way. Linxia's old churning dough, generally is the pulp water as a match, soft and elastic teeth of the churning dough from the pot scooped out, with a spoon back pressed nest, in the pouring of the syrup prepared in advance of the sour soup, plus oil spicy seeds, garlic paste, pickles, a bite down the churn dough smooth and delicate, spicy and sour, there is a bean fragrance lingering in the mouth, the aftertaste is endless. Linxia Flowers sings "oil spicy oil pour garlic, spicy eat some churned dough", is not this what it says?
Of course, the dough is not just a way to eat. The taste of the churning dough depends on the umbilicus, and the various crepe also make different flavors of the dough, and the churn is versatile, just like the bold and easy-going people of the Northwest. And the churn is also dedicated, no matter the taste changes, the soft and delicate bite into the mouth is always unchanged, just like the land we love, vast and deep, but also delicate and deep.
Linxia is a big pasta town, and the churn ball still stands among many pasta, which shows how much people love it. Churning was born in this yellow land, in difficult times, a pot of churning, is a family's winter stove, and now, in this upcoming winter, the cold wind blows through, the churning is still in my heart, lighting a lamp.
Source: Linxia City Cultural Tourism Voice
Editor: Ma Yunshan
Editor-in-Chief: Gu Chubo
Director system: MarcoYan