Many of the delicacies we eat today were invented during the years when food was scarce, such as "sweet syrup" (boiled soybean milk and rice with rice, cooked with saccharin), "fufu" (soybean dregs mixed with rice and rice), "fufu" (soybean dregs mixed with rice and rice),

Cooked) and "chutuan" (finely wrapped grain noodles, stirred into rice balls and left to cool), etc., gourd noodles are one of them.

Now that I'm tired of eating white rice, thin noodles, and big fish and meat, I occasionally eat the above-mentioned meals. It's delicious and full of memories. My mother seems to be back with us again, busy in the old kitchen next to the firewood stove.

Three meals for the family.

At that time, a strong gourd frame was set up above or next to the pigsty of every rural household. The gourd frame could not only provide shade for the pigs, but also produce gourds that were both vegetable and rice.

Fresh gourds (tender if you can pinch them gently with your fingernails) are one of the raw materials for making gourd noodles.

Before making the gourmet gourd noodles, let me tell you a story: Earlier, a young man in the village married a wife in the city. This wife was very diligent, and she started cooking within a few days of getting married.

One noon, the new daughter-in-law asked her mother-in-law what to cook. The mother-in-law picked back a gourd, put it on the chopping board, pointed at it and said, "Make this gourd noodles and eat it at noon!"

The new wife said, "Okay!"

So she started kneading the dough, shaped it into a gourd shape, and put it in the pot to cook.

The result is as you can imagine: when dinner started, the whole family was shocked, and then laughed so hard that tears flowed out!

Don’t make gourd noodles like this new wife does!

In my mother's hands, it was a piece of cake, as long as she had fine wheat flour!

Mother was in the noodle vat, carefully scooping out some wheat flour, mixing it with an appropriate amount of water to form a dough, and then "waking up" in the earthen basin.

Then go to the gourd stand and pick a fresh gourd. Use a spatula to scrape off the skin of the gourd. You can also use a milling cutter to remove the skin.

Use a grater to grate the peeled gourd into shreds, then fry until cooked and set aside.

There is a pot full of water in the pot. Add a high fire to the stove and boil the water.

At this time, the wheat dough in the earthen basin has "awakened"!

While the water was boiling, my mother began to roll out the noodles and then cut them into noodles.

The water is boiling!

Next, add noodles and gourd silk.

Why add a big pot of gourd silk?

Because in those days, wheat flour was a very precious fine grain, and we could only take advantage of it as a gift after guests came.