composition of cold rice noodles 7
"Ding-dong, Ding-dong." It's mom coming back. As soon as I entered the door, my mother asked me, "Yingying, do you want to eat cold rice noodles?" When it comes to cold rice noodles, I get excited. It's delicious. It's cold and strong in my mouth, which makes me want to eat again. Near my home, a grandmother makes delicious cold rice noodles. I call her "cold rice noodles grandmother". I blurted out: "Yes!" Mom smiled again and said, "Look what I brought back?" With that, she picked up the bag in her hand and showed it to me. "It's cold rice noodles and ingredients!" I cried in surprise. "Well, I'll teach you to mix cold rice noodles today!" Mom said as she handed me the bag. I took the bag and went into the kitchen.
First, mom said, "Cut the cold rice noodles into strips of almost the same length and put them in a bowl." So, I washed my hands, took out a smooth and glossy cold noodle from my bag, rolled it up and cut it into long strips from right to left. My mother praised me for this method, which saved time and effort. I put all the cold noodles on the knife into a big bowl.
"then what?" I asked my mother. Then cut Kauff into small pieces for use. Kauff is a kind of food that is soft and a bit like tofu after being soaked. I took out Kauff, washed it with water, and put it on the knife board to cut Kauff. I thought: Before eating cold rice noodles, Kauff was usually as big as a thumb nail, so I'll cut it like this! After thinking about it, I cut it carefully. I cut out a third first, put the rest in the lower layer of the refrigerator, cut Kauff on the knife board into dozens and put it in a bowl.
It's time to cut the cucumber. I took out the planer knife, put the cleaned cucumber with all the dots and put the bowl prepared in advance under it. The planed cucumber is thin and long, and then mix it with chopsticks. But I felt as if there was something missing, so I looked around, right! It's vinegar. Grandma who makes cold rice noodles puts white vinegar into the basin to make the cold rice noodles taste better. There is no white vinegar at home, so use the usual balsamic vinegar! So, I dropped a few drops of vinegar and sesame oil, mixed them and smelled them. It was much more fragrant. I cut some mashed garlic and put this pot of cold rice noodles made by myself on the table.
At dinner, I tasted the fruits of my labor, and the whole family praised me for doing a good job, but I felt in my heart that it was far worse than what Grandma Liangpi did! Keep working hard. Composition of Cold Noodles 8
The crystal clear, transparent and white color, coupled with the green of chopped green onion and the fiery red and delicate pepper, is a famous dish in Shaanxi-cold rice noodles with good color, fragrance and taste. It melts in the mouth, and its delicate taste does not lose its toughness. It is a delicacy produced in a unique region of Shaanxi, and at the same time it has the magic power to let the wandering people feel the warmth of their hometown.
Xi' an, Shaanxi is my hometown. The unique regional culture and heavy historical allusions here have cultivated Shaanxi people's rough and unconstrained, honest and honest character. When I was a child, I used to follow my mother to the restaurant in the small alley that had been open for hundreds of years and asked for a cold noodle. The skill of the master who makes cold rice noodles is really amazing. It is said that there is a secret recipe handed down from ancestors. A pot of mung bean powder was stirred by the master, and it changed in a blink of an eye. Solidified mung bean powder is embedded in the pot like a transparent amber, shiny and beautiful. I don't know how long it took, but the master skillfully cut the "amber", and after a series of processes, the cold noodles took shape. The last trick is to put the plate on, only to see the cold rice noodles in a myriad of postures under the master's fiddling. Sprinkle with a little Chili oil, sprinkle with a handful of chopped green onion and mashed peanuts, accompanied by the waiter's high voice "cold noodles are coming!" " The unique aroma mixed with Chili oil and peanuts suddenly spread to every corner. Whenever this happens, it is the time when I am most excited. My mother always wants to mix peanuts and Chili oil before I eat them, and then she smiles at me and can't wait to clamp a chopstick. Cold rice noodles are slippery, and the unique taste of refreshing and delicious is full in the mouth, and the aftertaste is full. After a full meal, there is still a lingering fragrance between my mouth and teeth, and the unique delicate touch of cold rice noodles reaches my heart. This is the smell of home, a rich stroke of my childhood, and an indelible memory in my life.
Now I live in Zhanjiang with my parents. There are great differences in climate, culture and size between the south and the north. Especially in diet, pasta is the main food in the north, while rice is the main food in the south. Although I am used to the rice and soup here, I still can't help but miss the cold noodles and gluten. My mother is good at cooking. Every weekend, there will be a "big meal" at home. The homemade cold noodles and oil-sprinkled noodles are enough for us to eat. Parents have a hobby: every time they go to a new place, they always subconsciously look at whether there are restaurants selling cold noodles, and then unconsciously compare them with those in their hometown. What I still remember is that only once when my parents were eating cold rice noodles, their eyes were wet, perhaps commensurate with the simple feeling in their hometown, and they didn't say a word. Looking at the slightly white hair on their temples, my heart is sour. Perhaps this is the taste of home, the best comfort for mom and dad, and our spiritual sustenance for our hometown.
cold rice noodles, a dish with Shaanxi culture, a warm delicacy with rich nostalgia, and a delicacy that can easily impress people's taste and even their hearts. Cold rice noodles, the taste in my childhood dreams ... 9
Delicious cold rice noodles are a veritable flavor snack here. Every time I go to the street, I always pester my mother to eat cold rice noodles.
the cold rice noodles are not only delicious, but also the color! Crystal clear cold rice noodles lie quietly in the arms of brown soup mother like a sleeping baby; Peanuts, like ruby red diamonds, add a bit of vividness to the whole image. Huang Chengcheng's mustard tuber is like small gold, which adds a bit of mystery and nobility to this image; Dark green kelp accompanied by emerald green coriander has a little charm of returning to nature. It makes people drool when they look at it, and they want to swallow it in one gulp. It's really this smell because it exists in the sky. How can people smell it several times? Although this is just an exaggeration, I don't believe you to try it.
The method of cold rice noodles is very simple, and you can teach it: when new and old customers come, take out dozens of washed white jade-like vermicelli in the basket and put them into a vegetable basin, then add spare condiments such as coriander, peanuts, kelp, mustard tuber, coriander, vinegar, soy sauce and sesame oil, and then put them into a dish and stir them evenly. If some customers feel that "no spicy taste", they can pour a spoonful of red spicy oil, and then use bamboo chopsticks to turn the cold noodles over and over. As a result, a bowl of fragrant Wan Li, delicious cold rice noodles will be ready, and the whole action is clean and neat.
eating cold rice noodles is still very interesting. Once, when I was eating cold rice noodles, I used chopsticks to stir up a few cold rice noodles in a noodle bowl, and then turned the chopsticks several times, just like the fishing pole line, which was wound up. After I finished it, I ate it like a lollipop, and repeated it several times, and a plate of cold rice noodles was eaten up.
This is the most famous flavor snack in Jurong. After eating it, you will be sure to linger, bowl after bowl.