One
When I was studying in other places, one day Lanzhou ramen was launched in the school canteen, and a strong feeling of homesickness suddenly arose in my heart, especially wanting to taste the taste of my hometown.
The students who were eager to taste the early adopters immediately formed a long queue in front of the ramen window, and I was in a hurry at the back of the position, shouting towards the window: "Master, the next two fine!" ”
The classmates on the side looked at me with a look of surprise, they didn't know what I meant.
But the ramen master naturally understood, and he also understood that he had met an authentic Lanzhou person. Maybe it was because of the indescribable simple feelings between the fellow villagers, or maybe it was just because he was afraid of being looked down upon by the lanzhou people, he skipped the previous list and gave a bowl of two fines first.
In this way, I successfully cut in line with the Lanzhou people's conventional name for beef noodles, and in the angry eyes of a group of people, I took up the "second fine" that belonged to me and flew away.
Maybe it's because of the water quality, maybe it's because of the climate. After all, the taste of this bowl of "Lanzhou za ramen" is not as pure as that of the hometown, but it is still very much the charm of beef noodles, which is higher than the "Lanzhou ramen" that hang sheep's head and sell dog meat on the street, and it is very rare to be able to eat this level of beef noodles thousands of miles away.
After eating a bowl of ramen noodles, I still have no end to it. He smacked his lips quietly, but suddenly remembered the pulp water surface made by his mother.
Two
In early autumn, the sun is shining, and the weather is so hot, if you can come to a bowl of cool slurry water, what a pleasure!
To make a bowl of delicious pulp water, you must first make a good pulp.
Do not pick raw materials to make slurry water. Radish stalks, beet leaves, celery cabbage and even bitter bitters and dandelions in the field can be made into syrup.
The taste of the pulp water made from different raw materials is slightly different, and my favorite is the bitter bitter vegetable pulp water. It is a wild vegetable that can be found everywhere in the northwestern land, and it often grows in grassy beaches, growing on the edges of field ridges, even in wastelands that are too dry to grow crops. It is almost everywhere, simple and unpretentious but tough and stubborn, never easy to bow its head because of the hardships of the environment.
These wild vegetables are picked back, cleaned, cut into pieces and placed in the jar, add a primer, and then pour the warm boiling water into it, seal and leave it for two days, and an altar of slightly sour syrup water for the whole family to eat for many days is ready. Simple yet affordable, cool and delicious.
The slurry water can be drunk directly, although the method is simple, it is a pure natural product, polished by hand. In the hot summer, when the heat is unbearable, take a sip, a fragrance, a hint of warmth will slowly enter the throat, cool but not cold, refreshing through the heart.
Three
There is nothing more tempting than the pulp water.
Gansu's noodles are varied and profound, and can be taken for a month without heavy samples. Naming is also very complicated, can be named in the form of noodles, such as pulling noodles, inching, knife cutting noodles; can also be named with cooking processes, such as fried noodles, braised noodles, steamed noodles; can also be named with accessories, such as noodles, beef noodles, sauerkraut noodles, etc., as for some other naming methods, such as kneading roe, loose rice, churning, etc., is more varied, and so on.
As far as the pulp water surface is concerned, it can be subdivided into the pulp water surface sheet, the pulp water inch, the pulp water pull strip, the pulp water machine surface...
The best thing to eat is the slurry.
Using ordinary flour as raw material, stirring with water, kneading the dough into a dough over and over again with a rolling pin, the dough is rolled out into a large, round and thin dough dish. Then cut into three inches long noodles, when cutting to be evenly forced, the thickness is consistent, down to the pot, plus the newly made pulp water, a bowl of fragrant and cooling pulp water surface is basically formed.
Slowly, there is a particularly important process: boiling green onions.
Green onions are the seeds of sun-dried shallots, and even better than this are the seeds of shallots. To pay more attention to it, it is necessary to pick the seeds of a wild vegetable in the mountains called "green onion", which is dried and then soaked in hot oil, and will emit a pleasant fragrance.
Pour the hot oiled green onion into the pot while it is hot, and sprinkle some coriander, which instantly makes people's fingers move and salivate. This is a bowl of authentic pulp water.
Four
Compared with the world-famous Lanzhou beef noodles, the pulp water surface is much more obscure.
Beef noodles are served in large bowls and poured with red spicy oil, which is very in line with the rugged and heroic temperament of the people of the northwest. In fact, beef noodles are quite exquisite in production, and it hides a delicate heart under a rough appearance. This is very much in line with the meaning of "exquisite Lanzhou" that Lanzhou is building, and it is no wonder that it can become the first business card of Lanzhou.
Beef noodles are closely related to the lives of the people of Lanzhou and are inseparable. It seems to be very close to the people, but in fact, the production process is very time-consuming and is not suitable for family production at all.
Pulp water surface is a specialty noodle that has truly entered thousands of households. Not only Lanzhou, but also the whole of Gansu, and even Qinghai, Shaanxi, and its figure can be seen everywhere in the northwest land. This is the cuisine of ordinary people, just like the most simple people in the Northwest. They are thick, they are simple, they are not carved, but there is a primitive beauty everywhere.
What is in the rough bowl is life; the aroma emanating from the bowl is hometown.
A bowl of pulp water surface, ten thousand years northwestern people.