When it comes to noodle fish, it is necessary to say stirring the ball first. Stir-frying is also a special rice, but I don't like this way of eating, so it's not included in "my dish".
Whether it's mixing meatballs or fish noodles, you have to prepare sauerkraut soup in advance, just like ashamed noodles.
The ingredients for mixing dough are generally corn flour or pea flour, and other miscellaneous bean noodles are also acceptable. The practice is to boil the water, put the flour into the pot and keep stirring until it becomes a paste. The key point is to stir it very evenly, not too thick or too thin. When eating, first put the fried noodles in the bowl in the middle of the table like a dish, then everyone will hold a bowl of sauerkraut soup, then soak a spoonful of fried noodles in sauerkraut soup, and then pick them up to eat. This is really a mess.
Noodles and fish have one more process. You have to prepare a spoon specially used for making noodles and fish. In rural areas, it is generally enough to use a dense-eye fire cone thinner than the little finger. When cooking, first put a basin of cold water, then scoop the dough into a spoon with your eyes, put it on the top of the cold water basin, and gently press it with the spoon, so that the small dough will keep leaking out of your eyes, a bit like a tadpole, more like a fish immersed in water. After cooling for a period of time, you can take it out of the bowl and add sauerkraut soup in advance. It would be great if it was accompanied by a bowl of "stomping" peppers. I believe you still want to eat when you are full.
Instant noodles outsiders are cheap and healthy people: they don't eat sour for three days and walk around. Although I am not an authentic Ankang person, I also have a soft spot for acidic food. My favorite staple food is instant noodles. I don't mind not eating rice for ten days. If I don't eat pickles for three or five days, I will miss it.
Maybe I was born out of luck. Sometimes my friends invite me to dinner or other entertainment, and when I get home, I often ask my wife to have another bowl of instant noodles. Otherwise, I always feel that something is missing.
There are probably two ways to make sauerkraut: soaking or pickling. Kimchi must be eaten with the soaking, and it will deteriorate after a long time; Pickled vegetables can survive the winter and can be managed for a long time. There are many raw materials for making sauerkraut, such as mustard, celery, cabbage, cowpea, radish, radish cherry and so on. You can make great sauerkraut.
There are many kinds of instant noodles, including dried noodles, pulled noodles, Daoxiao Noodles noodles, handmade noodles and so on. For a small family, what you can often eat is probably handmade noodles. Everyone has different tastes, some like to roll thick and some like to roll thin; Some like to cut thick; Some people like to cut it thin. And my favorite is the kind that is thin and wide. At the same time, in rural areas, rolling noodles is the embodiment of women's skills. A capable woman is very particular about rolling. For example, kneading dough, the most obvious stress is to achieve "three lightness": first, the hands are light, that is, after kneading dough, the hands are clean; The second is the basin light, that is, the basin of kneading noodles is clean; Third, the dough is smooth, that is, the kneaded dough is bare. When rolling, we should also ensure that the force is even, the rolling is round, the edge is clear and the thickness is consistent. Now almost every family has bought a small noodle machine and wants to eat pasta. Three hammers and two wooden sticks can solve the problem, but I always feel that the noodles rolled out with a rolling pin are delicious without hands.
Step on Chili Pepper "Step on Chili Pepper" is a dialect in southern Shaanxi, which means mashing. Stepping on pepper is to mash the pepper with a hammer, and the mashed pepper is also called stepping on pepper.
This is a meal that can't be found in the menu. At my dining table, almost every meal has such a meal, either red or green.
Bright red, made of dried peppers. That is, salt is added to the dried red pepper horn, which is put into a pepper nest and pounded into fine powder, then garlic cloves are pounded into it to make the pepper and garlic paste into a whole, and then water is added to paste it.
In fact, the best food is green. It's actually made of fresh green peppers. It is made in a slightly more complicated way. In rural areas, green peppers that have just been picked from trees are usually strung together with iron wires, boiled in the red ash of pot holes, and then "stepped" in the nest of peppers. Otherwise, it is not easy to mash, and more importantly, it is not fragrant enough and smells like grass. The practice after that is the same as before. Now that there is less firewood, someone has come up with another way, that is, first put the green peppers in the pot and fry them for a while, and then make a "stepping" system. Although there is no tunnel burning in red ashes, it feels not much different.
Corn porridge corn porridge, in Ankang, southern Shaanxi, people habitually call it "paste frozen child", and the words "frozen child" must be read together, which sounds a little intimate.
10 years ago, I wrote an essay "Thinking about Corn Porridge", which expressed my special feelings about corn porridge. Published in Shaanxi Daily, some readers dismissed it and said it was an article "made". How can I explain it? People don't believe it. People don't understand me, but I can understand them. In our canteen, we occasionally cook a meal of corn porridge. Some people still want to eat when they are full, but a few don't want to taste. This is normal.
When I was a teenager, I was short of food and clothing. Corn porridge is the staple food I often eat, but at that time it was always cooked very thinly, drunk in a bowl, or mixed with a lot of wild vegetables. If I can have a dry corn porridge without vegetables, it will be almost like Chinese New Year. Moreover, at that time, the corn porridge and corn gluten were relatively rough, and even the skin was reluctant to peel, which was far from being processed well now. Even so, we still eat very sweetly.
Life is better now, it's also corn porridge, but it's much more exquisite than then. First of all, in the choice of Baogu powder, we should choose shiny and uniform thickness, so that it tastes good; When cooking, it is required to cook with a big fire and simmer with a small fire. The longer the stew, the more fragrant it is. In addition, a little "seasoning" such as rice and mung beans is often added. For me, no matter what kind of fool I am, I can still eat full even if I don't need a bite of food.
I haven't eaten the original paddle buns for many years. However, when I was a child, I often saw the scene of pulling steamed buns in my hometown, grinding (grinding) paddles by hand, picking tung leaves to wrap steamed buns with paddles, and wolfing down steamed buns with my hands. ......
At that time, because of the lack of green and yellow, the corn was often not fully mature, and there was not much summer grain left. I pulled back the corn that was only 78% mature, tore off the green shell of the corn, ground it flat, and then ground it into paddles with my small hands. Almost every family has a small hand mill, about the size of a washbasin. The fan below is fixed in the middle of a wooden shelf with four legs. The grinding center has a shaft, and the upper fan is sleeved on the shaft. There is glare in the middle, which is the place where raw materials are fed. The edge is made of hardwood and fixed on a gap on the edge, with round eyes at the end. In addition, there is a T-shaped grinding crutch. The place connected with the grinding crutch is a vertical hook, and the top is a small cylinder, which just fits into the round eye of the palm. One end of the word "T" is the place to push people to exert their strength, that is, grab both sides of the word "T" horizontally with both hands and push forward hard. With the help of inertia, the upper fan rotates to the left 180 degrees; Pull hard again, and it will be 180 degrees to the right, and so on. The corn seeds poured from the grinding eyes will turn into thick paste and overflow from the grinding gap, and the blades will be produced.
After grinding the paddle, put it in the jar for a period of time, it will slowly ferment and become a bit sour and sweet, sweet and sour, which is the best. Pick some tung leaves from the slope, wrap them into triangles, bake them in a pot, and then take a kang out of the pot. At this time, the leaves of tung tree were peeled off, and a thin and bright yellow shell was formed on the surface of steamed bread. The veins of the leaves are clearly visible. Smell it, it smells good. Saliva will flow out before it is imported.
This is the original paddle bread. Of course, there are other ways, such as adding seasoning and frying into oil cakes; Steamed into bowls and cakes in a steamer. Either way, it's delicious.
Paste-frozen noodles "paste-frozen noodles" is our common name. In fact, it has a more elegant name called "carp drilling sand".
Bean jelly is corn porridge, and bean jelly is noodles in corn porridge. This rice looks a little muddled. Jelly is not jelly, and noodles are not noodles, but it tastes really delicious. The paste method of frozen noodles is very simple: after the water is boiled, sprinkle a proper amount of corn gluten, cook for a while, then put the noodles in and cook together, and finally add fried sour cabbage or sauerkraut, cook for a while and then scoop them up to eat.
The above practice can only be frozen batter, which can't be reminiscent of "carp drilling sand" In fact, the noodles that make "carp drilling sand" must be rolled out with a rolling pin, not too thin. Noodles should be cut wider, about two inches long, so that when cooked with sparse corn porridge, it will look a bit like carp drilling sand in a pot or a bowl.
I wonder who invented this kind of rice. But I guess it must have something to do with the difficulties of past life. When I was young, rice and white flour were quite scarce. Every meal is mainly coarse grains, and almost no rice or rice cooked with white flour can be eaten all year round. When cooking rice, a lot of corn, sweet potatoes, pumpkins or other vegetables are always mixed. Of course, pasta should also be mixed with other "condiments". Against this background, it is not surprising that our clever ancestors cooked frozen noodles. It was a muddled meal. It was once given such a beautiful name as "carp drilling sand", which was full of poetic and romantic flavor.
Sour soup with soup is sour and sweet. "Sweet" is relative to acid, as long as it is not sour food, it can be said to be "sweet", which is the customary name for people to distinguish the taste of food in some places in Ankang, southern Shaanxi.
My favorite food is sour noodle soup, especially pea noodle soup with sauerkraut. If you were drunk the night before, you will feel sluggish and very ill when you wake up the next morning. At this time, if you can eat two bowls of bean sprouts and sauerkraut soup, you will be refreshed immediately.
Sauerkraut tastes better, it should be authentic, its color should be bright yellow, and its entrance should be crisp.
Stir well. It is best to mix into small particles such as rice grains, and try not to make big dough.
Should be thin and thick. Mixed soup is not like corn porridge, no matter how thick it is, it can be eaten Too thick soup is not soup. It's not delicious if it's too thin.
It should be served with Chili. Eating spicy silk in your mouth, steaming and sweating on your face, that's enough.
In my opinion, it seems more accurate to call pig blood son, because it is very similar to dried tofu. People call pig blood Baer because its shape is similar to steamed bread made of coarse flour in rural areas of southern Shaanxi, commonly known as Baer.
In my hometown, almost every family will bake dried tofu in winter. It's very simple, that is, put the tofu blocks in a flower sieve, tie ropes at the four corners of the sieve, and then hang them high on the stove, smoky. Ten and a half months later, when the steam dries, the original tofu blocks are baked black, hard and hard, which can be picked up and eaten, and will not be bad for a month or two. Slice the dried tofu and fry Sichuan-style pork, or shred the fried pork, which is delicious and delicious.
The main component of pig blood is tofu. Before baking, crush tofu, add a small amount of pig blood, add a proper amount of minced meat, add spices such as onion, garlic and pepper powder, add refined salt, mix well, and knead into a ball, just like Baba. The baking method is exactly the same as baking dried tofu.
When eating, wash it with clear water first, then boil it in water for a while, and then cut it into pieces. Bright red and beautiful, without any processing, it tastes delicious. If you add seasoning and cold salad as an appetizer, or stir-fry with sour pepper, sour radish slices and pork slices, it will be more rare and delicious.
Bacon cake The bacon in Ankang, southern Shaanxi is very famous, and the most famous one is of course the Eight Immortals bacon. As early as a few years ago, Baxian bacon was exported to Beijing, Shanghai, Xi and other big cities.
Every household in rural areas of southern Shaanxi wants to smoke bacon. In the twelfth month of winter, after they slaughtered the big fat pig they had been feeding all the year round, they put chunks of white pork in a noose made of palm leaves, then put it in a big wooden vat, sprinkled salt layer by layer, and took it out in a day or two and hung it on a nail fixed on the stove for roasting. After ten days and a half, the white skin turns brown and red, and the water vapor is dry, so you can move to another wall and hang it. When you want to eat meat, take a piece and cook it at any time.
Bacon can cook many kinds of vegetables, and bacon cake is just one of them. The method is: thicken the white flour with water, add seasonings such as refined salt, chopped green onion, alfalfa powder, pepper noodles, etc., then cut the cooked bacon into thin slices and put it in it to make the noodles evenly wrapped, and then take it out and put it in a pot to fry it into cakes.
This dish is usually served when you are drinking. Although it is wrapped in fat, it won't get tired of eating three or five pieces. Even if it is not longer than eating meat, you can eat one or two pieces. Just try it.