Noodles are divided into wheat noodles and buckwheat noodles. Buckwheat noodles are more delicious than wheat noodles. People in most counties and cities in Shaanxi can make them. The production techniques are similar in different places, and the taste is naturally different.
, as for the origin of that dynasty and generation, it is impossible to study.
After the reform and opening up, like many entrepreneurs, Bai Xuelin, an ordinary farmer from Nanbai Village, Nanqi Township, Linwei District, Weinan City, responded to the national call and in order to get rid of poverty and backwardness, he took advantage of the Weinan Food Exchange Conference and started his own business in Weinan in 1982.
A store opened on Minzhu North Road in Linwei District of the city (formerly Weinan City, Weinan District), selling buckwheat glutinous rice dumplings. Because I am from Nanqixiang, I named it "Nanqi Buckwheat Noodles" restaurant. This is Weinan
Naturally, it is the first "Nanqi Buckwheat Noodles" restaurant in Shaanxi. Because his ancestors made a living by selling glutinous rice noodles, Bai Xuelin's buckwheat glutinous rice noodles are delicious and full of color and aroma.
His wife Xiao Suping welcomed guests with a smile and treated people warmly, and the business of his family's Noodle House became increasingly prosperous. Many customers came from far away, including many big bosses and senior officials. As a result, Nanqi Buckwheat Noodles became famous.
It's getting bigger and bigger, and within a few years, the Bai Xuelin family has become the richest man in Nanbai Village.
Nan Qi Zhe is famous, firstly, for its cooking method, and secondly, for its eating method.
There are four characteristics in the making of Nan Qiluo: First, the materials used are exquisite.
The noodles used in Nanchichi are soba noodles.
Wang Zhen, an agriculturist of the Yuan Dynasty, recorded in "Agricultural Book, Buckwheat": "Behind the mountains in the north, various counties have a variety of varieties, which are peeled, ground into noodles or made into soup cakes." Originally, buckwheat was commonly grown in the villages of Weinan.
However, due to low yield, it was no longer cultivated locally after the 1970s.
Nowadays, buckwheat noodles can only be transported from northern Shaanxi, Shanxi, Inner Mongolia and other places, among which the majority of buckwheat noodles are from northern Shaanxi.
Li Shizhen's "Compendium of Materia Medica" records: Qiomai is the best for lowering qi and widening the intestines, so it can relieve gastrointestinal stagnation and treat turbid stagnation, diarrhea, abdominal pain, and upper qi diseases.
Modern research shows that buckwheat is known as the most nutritious food among all cereals and is rich in starch, protein, amino acids, vitamin P, vitamin B1, B2, rutin, magnesium, total flavonoids, etc.
And buckwheat contains essential amino acids for the human body.
Buckwheat noodles have therapeutic effects on diabetes, hypertension, coronary heart disease and other diseases, and are an excellent health food.
Second, the noodles are unique.
Kneading noodles is an important process in making glutinous rice noodles.
The dough used is not ordinary alkaline water (soda water), but lime water.
According to a master who sells Nanqitou, it is best to use bluestone, that is, limestone, produced in Fuping County (a county under Weinan City) to make lime water. As for where the bluestone in Fuping County comes from, the master said: "
My master said it should be kept secret. "The specific process of making it is: put a piece of bluestone of appropriate size in the fire until it is red, then use tongs to pinch it out, throw it into an iron bucket filled with half a bucket of water, and wait until the stone becomes lumpy.
, turns into white powder and is not dissolved in water. After clarification, the upper clear liquid is the special lime water for making noodles.
The glutinous rice noodles pressed with this method are particularly chewy.
Some people worry that lime water is harmful to people's gastrointestinal tract.
Actually, it’s not necessary.
Because the limewater is a small amount after all, and it has fully mixed with the dough.
The third is to be strict in preparing noodles and preparations.
The dough should be kneaded by hand to make the surface smooth.
To achieve the "three lights" as the saying goes, that is, basin light, face light, and hand light.
Wake up for another hour, then divide into half-foot-long cylindrical portions for later use.
The fourth is the traditional pressing and aging methods.
The glutinous rice cakes are pressed into shape using a glutinous rice cake.
The traditional pressing method is to use wooden 祸饹 beds.
The thickness of the bed mainly determines the size of the iron holes in the bed.
The pressing and aging of glutinous rice are done in one operation.
Since the suppression of 黥鹹 is a laborious job, it is usually done by men, with women acting as assistants.
The man placed the bed on a two-foot iron pot and lifted the pressure rod equipped with a wooden piston. The woman put the awakened potion into the bed. The man aimed the piston at the pot and concentrated all his strength on it.
There was just a squeaking sound at the back of the pressure rod, and it was squeezed into a long and thin round shape through dozens of small iron holes under the bed. After one dose was pressed, the woman who was the assistant
Quickly remove it with your hands under the bed, and the dumplings will fall into the boiling soup pot and cook. When the boiling soup comes to a boil, the dumplings will be cooked and taken out of the pot.
There are many ways to eat Nanqi Manchu.
There are cold dishes, hot soups, fried dishes, etc.
Hot soup is divided into two types: meat sauce and vegetarian sauce.
In fact, there is no right or wrong way to eat glutinous rice. It is best to choose according to personal preference and season.
But judging from the author’s long-term experience of the glutinous rice noodles in my hometown, the more authentic way to eat them is the cold version.
You see, the master takes the cooked food out of the glutinous rice pot with a filter, puts it in cold boiled water (it’s better to use fresh cold water from the well), puts it on ice, and then lifts the filter and shakes it a few times.
Let the water filter out, put the glutinous rice into a large porcelain bowl, stir it with cooked rapeseed oil, add spicy pepper, garlic juice, salt, balsamic vinegar, soy sauce, add leek tofu sautee or stir-fry chopped green onion.
Wait, put it in front of you, just looking at it will make you salivate and impatient.
After you finish one bowl, you’ll still be craving for a second bowl!
At this time, you can truly appreciate the spiciness of the spicy pepper, the choking of the mustard, the fragrance of the squid, and the gluten of the glutinous rice.
I summarized the five characteristics of Nan Qi Zhe including the ingredients, good shape, gluten, fragrant taste and bright color.