This is what I never forget-gluten soup.

Gluten soup is thick and refreshing, which is both a dish and a soup. It is a kind of soup with special features and spread in a small scale. Even with the passage of time, young people in this area rarely cook this dish now. As for people from all corners of the country, I don't even know!

In my mother's generation and before, the biggest dinner in our place was to cook a large pot of gluten soup for a large family to enjoy. Gluten soup is thick and delicious. It is both a dish and a soup. On the surface, it looks similar to Hu spicy soup in Henan, but it is milder and more nutritious than Hu spicy soup. However, due to its small spread and long time-consuming, the manual work that cannot be replaced by industry has not been popularized, and it is gradually lost like an old craft.

Gluten soup is delicious and takes a lot of effort. The so-called gluten is not cut into pieces with pores under the current industrialization. This kind of gluten is not soft and chewy. The gluten of gluten soup is' washed' bit by bit by smart women with their hands and flour. We call it gluten washing, which is the key to making gluten soup successfully.

I can't cook gluten soup yet, but it was washed by my grandmother and mother, which is especially delicious, because most of my childhood memories are blurred. I only remember that my mother took a small pot or basin to mix the noodles, then soaked them in water and began to rub them with her hands. I don't know why it turned into a pot of noodles in my hand, but in my mother's hand, it did gradually turn into a dough with gluten, and it didn't come loose and could wash out many noodles.