<h1 class="pgc-h-arrow-right" > Wen | Feng Junquan</h1>
There must also be a good season for eating rice. A gentle drizzle, it was just in time, and the opportunity to make a meal came. Sauerkraut is appropriate; lentil noodles are not much, and it is more than enough to eat a meal; although the potatoes are full of wrinkles, like the wrinkles of Grandpa's forehead, there is still plenty of moisture; only the pepper noodles are still bought at the market in Pan'an Town three years ago, although it is not very fresh, but the name of the first county in China is not out of thin air, it is still spicy enough.
The water was already tumbling, the potatoes were playing in the water, and the lentils were like the masters by the pool, keeping an eye on the target, waiting for the lazy lady to give the order.
Grab a handful of noodles, raise your hand to draw half a circle in the air, the noodles are like spring apricot blossoms, fluttering and sprinkling, and the heavenly goddess scatters flowers into the sea. The sprinkled noodles are stumbling blocks, but also spider webs, covering the potatoes like a blanket, a rolling pin like a paddle to help in time, but to no avail, the potatoes are eventually conquered by the lentil noodles, waiting for the second half of life.
Rice is easy to make, but to be delicious, you need a few big spices.
Salt is a necessity, produced in the local red and spicy seeds, the leaves of narrow and hard leeks in our place, are home-grown, naturally there is no shortage. Although there are leeks, they must be pickled. After all of this is ready, you also need sauerkraut, which is a special dish made in my hometown and the most core spice in the rice, not one of them.
The above four spices are necessary, if the conditions are better, and then the icing on the cake to fry a plate of shredded potatoes, green pepper shreds, it will be perfect.
The raw materials are complete, the rice is on the table, it is time to eat, right? Not really. There is also a sequence of seasoning, generally salt will be the first, followed by red pepper, leeks and sauerkraut in turn.
After the seasoning is put away, it is also exquisite to eat. To eat well and eat cleanly, there are certain know-how and standards, and after a bowl of rice is eaten, the bowl is still as clean as ever.
After a steaming bowl of rice is served, the father is not eager to put the seasoning in the bowl, but first place it for a while, the father said that this is to make the rice more compact, the father uses this time period, choose a pair of chopsticks of relative length and thickness. When my father chose the chopsticks, the rice in the bowl was also condensed, and there was a gap around the rice and the bowl. Father sprinkled salt first, gently, slowly, and the sprinkled salt would slowly penetrate the whole rice; the red and spicy seeds on the second course were also evenly covered over the entire rice, as if to paint a painting about to be formed; then the leeks and sauerkraut were superimposed in turn.
After the seasoning is ready, the father begins to cook the rice on the tip of his tongue, and often by this time, the children have already wiped their mouths and rubbed the bowl. The father slowly lifted the bowl, tilted the bowl slightly into his arms, and then began to eat it with chopsticks from the side of the bowl, so that as the rice was reduced, the bowl became more and more tilted, until the bowl of rice was eaten clean, and the whole bowl was clean.
The rice was delicious and felt like it was after entering the city. After working in the city for a long time, especially as I grew older, I began to miss all kinds of food and drink in my hometown, and I looked forward to the homely meal of my childhood.
Rice in our hometown is also called lazy mother rice, it is one of the staple foods in most parts of Gansu, and Gangu rice is famous, in fact, there is a reason, Gangu pepper with Gangu rice, is simply a perfect match, plus Gangu local leeks, is the icing on the cake, full of aroma.
<h1 class="pgc-h-arrow-right" > gangu chili pepper</h1>
Gangu has the reputation of "the land of peppers", and the people of Gangu grow peppers, which can be traced back to 400 years ago, which is historically recorded.
The key to Gangu chili peppers is their unique appearance and taste. The color is bright red, the flesh is thick and oily, the horns are long, the wrinkles are even, and the natural taste is rich and fragrant.
To tell the truth, the rice is delicious, if the lack of oil and spicy seeds, not only lack of vision, but also lack of taste, simply inferior to half. When we return to Xi'an, we will bring Gangu spicy seeds, fiery red spices, symbolizing the red fire of life, and bring it to mark the red fire of the officers.
<h1 class="pgc-h-arrow-right" > leeks
</h1>
Leeks are another pillar industry in Gangu. The land of Gangu is suitable for the growth of leeks, and there are several rows of leeks planted in front of almost every household. In recent years, our town of Lixin has also begun to plant a large number of leeks, and the first demonstration is the Village of Weiping, which is located in Chuandao Province. The leaves of The leeks in Weiping are thin and pointed, dry and red, and are a good accompaniment to rice. To judge whether it is a Weiping leek, as long as you look at the head of the leek leaf and have a little orange on the head, it will definitely not be wrong.
As long as the city guests step into our Lixin Town, every household will serve with cans of tea heated oil cakes, and the staple food is both boiled potatoes and noodles, which has become our signature dish for entertaining guests.
<h1 class= "pgc-h-arrow-right" > sauerkraut
Sauerkraut is eaten in the northwest, it is more common in Gansu, the process of making sauerkraut is basically the same, but the choice of materials is different, and the reason why gangu sauerkraut is delicious is that it is selected. In our local area, there is a kind of bitter lettuce, which is a wild plant that is everywhere in the mountains, and people pick the bitter lettuce back, take care of and wash it, and then process it into sauerkraut.
Nowadays, the locals have made sauerkraut into an industry, and the bagged sauerkraut has been sold all over Shenzhou. The Gangu people who were wandering outside found that sauerkraut could get rich, so they returned to their hometown to buy a factory and started a sauerkraut processing business, which actually did a good job and drove the development of the local economy.
<h1 class="pgc-h-arrow-right" > gangu wipes the surface
Also known as bean noodles, it is made of an oval lentil milled, which is said to be difficult to serve, and the yield is low, and the growth is seasonal and regional.
In our local area, this crop is called beans. Beans have short roots, lush foliage, look like yew trees, an acre of land can produce a hundred catties is already good, the yield is low, naturally valuable.
In recent years, with the large number of young and strong laborers entering the city, the former main labor force has been difficult to support the heavy responsibility of cultivating land and farming, and crops such as beans are almost disappearing. Fortunately, my family has always insisted on planting, and the eldest brother who stays in my hometown to support my parents knows that we love to eat, even if it is difficult, we must plant one or two acres a year and send it to our families and relatives outside.
I live in Xi'an today, and I obviously have more opportunities to eat lamb steamed buns and meat sandwich buns than the steamed rice in my hometown. I ate lamb steamed bun completely copied a set of procedures for my father to eat steamed rice, for this reason, a group of Shaanxi friends laughed and said that eating lamb steamed bun is the most standardized.
At present, Gangu pepper, Gangu leek, Gangu sauerkraut, and Gangu noodles have become the local business cards that Gangu people are proud of, and the four major pieces of hometown that people must go out. But what I want to say is that after having these local specialties, do not forget the hometown rice, it is the hometown rice of the sea of hundreds of rivers, the achievement of Gangu pepper, Gangu leek, as well as Gangu sauerkraut and Gangu noodles, they can only be brought together to form a synergy.
Winter has struck, and the Gangu people who are working outside have already bundled their bags and are eager to return home as soon as possible. The family has already adjusted the bitter sauerkraut, poured the sesame oil spicy, wiped the noodle bag bulging, just put it on the board, the potato knots are churning and playing in the boiling hot water, a pot of steaming rice is about to be done, and the old father and mother on the side of the pot are waiting for the wanderers who have left their hometown to come home.