One Day’s Meal Talk

As an authentic Shaanxi native who goes to school in other places all year round, apart from family and friends, the most inseparable thing is probably the food in my hometown.

Every time I tell others about the delicacies in my hometown, I get excited. Not only do I want others to know more about these delicacies, but when I describe them, those pictures come to mind, just like myself. At this moment, as if I were holding these delicacies in my hands, I couldn't help but want to express myself - the meaty meat-flavored roujiamo, the spicy noodles, a big bowl of mutton steamed buns, the spicy and sour glutinous rice noodles... …

In the years since I graduated from high school and left home, I have deeply realized the deep attachment that the taste of my hometown brings to me. Before that, these smells were common, but after I left home, I discovered that the sudden loss of those smells that had been engraved in my life for many years actually made me feel so uncomfortable, especially when I was so hungry late at night that it was difficult to sleep. .

Every time I go home for a vacation, I must eat everything I want to eat to satisfy my cravings, so that I can have something to think about when I am hungry in the middle of the night. And the absolutely essential thing is "rolling out the dough".

Rolled dough is different from the cold noodles called in many places. According to my experience in other places, these so-called cold noodles are too soft and have the wrong taste. They are far inferior to rolled dough. The noodles from Baoji and Qishan are the best.

A few days ago, in order to satisfy my craving, I bought a few bags of sealed packaged dough online. I excitedly opened it and tried it. Sure enough, the familiar taste was still the same.

As soon as I opened the sealed bag, I smelled a faint aroma of oil, probably to prevent the dough from sticking together. According to the instructions, steam the dough in the pot for 5-10 minutes. After taking it out, use chopsticks to break up the sealed dough, and then sprinkle with gluten.

Then, comes the exciting moment, which is pouring the seasoning. There are two packets of seasonings included in the bag, one is balsamic vinegar and the other is seasoned chili oil. This spicy oil is made by mixing chili powder, salt and five-spice powder, sprinkled with white sesame seeds, and poured with heated rapeseed oil. I can always think of the time when chili oil was poured into my home, the steaming, sizzling chili noodles, and the aroma of the aroused chili oil.

After pouring the seasoning, use chopsticks to mix it evenly. Slowly, the previously white dough and gluten were dyed red with spicy oil. During this process, the sour taste of vinegar evaporated, and the spicy aroma of chili oil also hit my nostrils. Before I even tasted it, I had already swallowed my saliva several times.

After mixing it, I finally couldn’t help but start eating. Moreover, at this time, the heat from steaming the dough has almost dissipated, and it is cool, which is perfect for a delicious meal.

First pick up a piece of dough with chopsticks, and the hot and sour taste will instantly occupy the entire mouth. Before eating the entire plate of rolled dough, and within a few minutes afterwards, this hot and sour taste will become the flavor of the entire mouth. keynote. After chewing for a few bites, you will find that the dough is so chewy, but it is not hard, but soft and elastic. Moreover, the chili peppers in the chili oil are chili noodles, so there will be no large chili peppers to interfere with your taste.

Next, eat some gluten. Gluten is also an integral part of rolling dough. Because there are honeycomb-like pores in the gluten, it can absorb the vinegar in the dough, so when you bite it, the vinegar aroma is stronger. Moreover, this gluten is chewier, not too puffy, but more substantial.

Every time I eat to the bottom of the plate, I can't help but want to scoop up more juice on the plate, even if it's just to slurp the taste on the chopsticks.

I still remember that when I was a child, there was a vegetable market opposite my house. There would always be a fat aunt setting up a stall selling dough rolls. I can still see her when I go home.

At that time, a piece of rolled dough cost one yuan, and I often went to their home to buy it. Every time I walked over, I said, "Come and roll out the dough, take it away!" Then I stood aside and watched the fat aunt skillfully grab the dough into the basin and scoop out the seasonings and sauces from various jars. Opening the basin of chili oil, scooping out a spoonful of chili oil, and finally holding the basin in one hand and mixing the dough with chopsticks in the other, this series of actions always fascinates me. Then I happily walk home with the bag in hand, but often I can't help but finish eating on the way home. When I'm greedy, I can even drink the remaining juice.

During these years in other places, I generally don’t dare to eat in restaurants that claim to be Shaanxi restaurants, nor do I dare to try the so-called “Shaanxi Liangpi” on the roadside. Just looking at the gloss of the dough and the seasonings I was disappointed, for fear of ruining the taste in my memory.

It is not easy to have a taste of hometown in a foreign country!

end