When it comes to noodles, I think everyone will think of the familiar Hong Kong drama. If the food in the late-night cafeteria or the crystal clear desserts have the power to heal people's hearts, then an ordinary bowl of noodles, in my heart, It has always been what it is - a staple food that occupies the main theme of a large number of recipes, and also represents the most ordinary but unusual tastes of life.
When you are scolded by your boss, when you lose 500 yuan, when you are misunderstood even though you have done nothing wrong, when you feel homesick, when you can no longer hold on anymore, but you are still on the phone. I laughed inside and told my parents about the good times, when celebrating birthdays, New Year’s Eve, and Spring Festival alone. If you’re not happy, cook yourself a bowl of noodles! If that still doesn’t solve the problem, try two bowls!
As a Henan native, I am often said to be a southerner by Northeasterners, but because I have been living in Shanghai, I will proudly introduce myself as a northerner; yes, as a northerner, I also love pasta. I've always had a Chinese stomach. In recent years, I have tasted all kinds of noodles from all over the country, and I often tell my friends in Shanghai about the differences between different noodles.
For example, the noodles in old Shanghai have a crystal clear soup base. When boiling water is placed in the pot, they will be cooked quickly. Quickly scoop the soup base, sprinkle with a handful of green onions, and drizzle with sesame oil, and the noodles will float in an instant. The fragrance is just a bowl of Yangchun noodles; sometimes it comes with various toppings, such as fish, pickled mustard, edamame, pork liver, and braised large intestine; noodles with alkaline water are usually Rolled out by a machine, the thickness is uniform, and most of them have square edges and corners, and they will not become soft no matter how hard they are cooked. Shanghainese noodles are about being clear and distinct. Just like Shanghainese, everyone is shrewd and pays attention to "carrying things clearly".
The noodles I love are a kind of noodles from my hometown - grandma's hand-made noodles. I can't tell the specific name, and there is no particularly fancy name. It is the most commonly made noodles by ordinary people. Rice, sometimes, we also call it muddy noodles; because it is made by hand, some noodles will be wide and some will be slightly thinner. Occasionally, because the hand strength is not so even when rolling the noodles, the noodles will be rolled out. The noodles will be a little crooked, which is why hand-rolled noodles are the best;
Homemade noodles are generally soft, but after the noodles are kneaded with flour and fermented for time, they still taste soft when cooked. Contains micro bullets. Add a little flour, then add vegetables, stew all the ingredients and noodles in the pot, slowly watch the soup bubble happily in the pot, wait for the soup to become thick, noodles, vegetables and soup The juice gradually blends into one, and a delicious bowl of "mush noodles" is served on the table. This is the taste of hometown.
And it is this bowl of noodles that has saved me so many lunches where I have no appetite, dinners where I have no time to cook, and days when I have colds, illnesses or stomachaches. After eating this bowl of noodles, I can learn to treat life like the people in my hometown. The attitude is the same. Occasionally, you will be "confused". Don't be more serious with yourself or others. It's rare to be confused in life!