fish in the face, fish in the face, also called fish in the mouth. Although there is a word difference, the meaning is the same.
when it comes to noodle fish, we have to talk about stirring the ball first. Stir-up is also a special meal, but I don't like the way it is eaten, so it is not included in "My Food".
No matter whether you stir up dumplings or noodle fish, you must prepare sauerkraut soup in advance, just like noodle soup.
generally, corn flour or pea flour is used to stir the dough, and other miscellaneous bean flour is also acceptable. The practice is to boil the water, put the flour into the pot and keep stirring until it is stirred into a paste. The main point is that it must be stirred very evenly, not too thick or too thin. When eating, first put the stir-fried dough in the bowl in the middle of the table like a dish, then each person will hold a bowl of sauerkraut soup, then soak a spoonful of stir-fried dough in sauerkraut soup, and then fish it up to eat. This is a mess.
there is one more program for noodles and fish. You have to prepare a ladle specially used to make noodles and fish. In rural areas, it is generally enough to brand gourd ladle with a fire cone with dense eyes thinner than the little finger. When cooking, first fill a basin of cold water, then scoop the dough into a ladle with eyes, put it on the top of the cold water basin, and gently press it with a spoon, so that small dough will keep leaking from the eyes, which is a bit like a tadpole and more like a fish immersed in water. After a period of cooling, you can fish it in a bowl and add the pickled cabbage soup in advance to eat. It would be great if it was accompanied by a bowl of "stepping" on chili pepper. I'm sure you still want to eat when you're full.
Outsiders with pickled noodles are cheap and healthy people: they don't eat sour for three days, and they walk around. Although I am not an authentic Ankang person, I also have a soft spot for acidic food. The favorite staple food is pickled noodles. I don't care if I don't eat rice for ten days. If I don't eat pickles for three or five days, I'll miss it.
Maybe I was born with a bad luck. Sometimes my friends invite me to dinner or other parties, and I get off the wine table for hundreds or thousands of yuan. When I get home, I often ask my wife to serve me another bowl of pickled noodles. Otherwise, I always feel that something is missing.
there are about two ways to make sauerkraut: soaking or pickling. Kimchi must be eaten with the soaking, and it will deteriorate after a long time; Pickled vegetables can survive the winter and be managed for a long time. There are many raw materials used to make sauerkraut, such as mustard, celery, cabbage, cowpea, radish, radish cherry, etc., which can make excellent sauerkraut.
There are many kinds of pickled noodles, such as dried noodles, pulled (pulled) noodles, Daoxiao Noodles, handmade noodles and so on. For a small family, what can be eaten often is probably handmade noodles. Everyone has different tastes, some like to roll it thick and some like to roll it thin; Some like to cut thick; Some like to cut it thin. And what I like best is the kind that is rolled thin and cut wide. At the same time, in rural areas, rolling noodles is a reflection of women's skills. A capable woman is very particular about rolling. For example, when kneading dough, the most obvious stress is to achieve "three lights": first, hand light, that is, after kneading dough, hands are clean; The second is basin light, that is, the basin for kneading noodles is clean; Third, the dough is smooth, that is, the kneaded dough is bare. When rolling, we should also make sure that the force is even, the rolling is round, the edges are clear, and the thickness is consistent. Nowadays, almost every family has bought a small dough press and wants to eat pasta. Three hammers and two bangers will solve the problem, but they always feel that the noodles rolled out without hands and with a rolling pin are delicious.
stepping on chili pepper "stepping on chili pepper" is a dialect in southern Shaanxi, and "stepping on" means mashing. Stepping on chili pepper means mashing chili pepper with a hammer, and the mashed chili pepper is also called stepping on chili pepper.
this is a meal that can't be found on the menu. At my family's dining table, almost every meal has such a meal, either red or green.
it's bright red, and it's made of dried Chili. That is, add salt to the dried red chilli horn, put it in chili pepper's nest and mash it into fine powder, then mash the garlic cloves in it, so that the pepper and garlic paste can be integrated, and then add water and paste it.
in fact, the best food is the kind of green grass. In fact, it is made of fresh green peppers. It's made in a slightly more complicated way. In the countryside, green peppers that have just been picked from trees are usually strung with iron wires, cooked in the red ashes of pot holes, and then "trodden" in chili pepper's nest. Otherwise, it is not easy to mash, and more importantly, it is not fragrant enough and smells like grass. After that, the practice is the same as before. Nowadays, there is less firewood to burn, so some people have come up with another way, that is, first put the green peppers in the pot and stir-fry them for a while, and then make a "stepping" system. Although there is no tunnel burned in the red ashes, it feels not much different.
corn porridge corn porridge, in Ankang, southern Shaanxi, is habitually called "paste frozen child", and the two words "frozen child" must be read together, so that it sounds a little intimate.
Ten years ago, I wrote an essay "Thinking of Corn Porridge", which expressed my special feelings about corn porridge. It was published in Shaanxi Daily, and some readers did not agree with it after reading it, saying that I wrote it. How can I explain it? People don't believe it. People don't understand me, but I can understand them. In our canteen, we occasionally cook a meal of corn porridge. Some people still want to eat when their stomachs are full, but there are also a few who don't want to taste it. This is normal.
When I was a teenager, I was short of food and clothes. Corn porridge was a staple food that I often ate, but at that time, it was always cooked thinly, and I drank it in a bowl, or it was mixed with a lot of wild vegetables. If I could have a dry corn porridge without vegetables, it would be almost like Chinese New Year. Moreover, at that time, the corn porridge and corn gluten were also rough, and even the skin was reluctant to be removed, which was far from being well-processed now. Even then, we still eat very sweetly.
Life is better now. It's also corn porridge, but it's much more exquisite than then. First of all, in the choice of baogusan, we should choose the shiny one with the same thickness, so that the taste is good; When cooking, it is required to cook with a big fire and simmer with a small fire. The longer the stew, the more fragrant it will be. In addition, a little "seasoning" such as rice and mung beans is often added. For me, no matter what kind of fool I am, I can eat full even if I don't need a bite of food.
I haven't eaten the original paddle buns for many years. However, in my mind, I often see the scene of pulling a bun in my hometown when I was a child, pushing (grinding) a paddle by hand, picking tung tree leaves to wrap a bun with a paddle, and wolfing down a bun with both hands ...
At that time, due to the lack of green and yellow, the bun was often not fully mature, and there was little summer grain left. Almost every family has a small hand mill, which is about the size of a washbasin. The lower fan is fixed in the middle of a wooden shelf with four legs. The grinding center has a shaft, and the upper fan is sleeved on the shaft. There are piercing eyes in the middle, which are the places where raw materials are fed, and the edges are made of hard wood, fixed on a gap on the edge, and there are round eyes at the end. In addition, there is a "T"-shaped grinding crutch. The place connected with the grinding crutch is a vertical hook, and the top is a small cylinder, which just fits in the round eye of the palm. One end of the word "T" is the place to push people to make efforts, that is, grab both sides of the horizontal direction of the word "T" with both hands and push it forward hard. With inertia, the upper fan turns 18 degrees to the left; Pull hard again, it is 18 degrees to the right, and so on, round and round, the corn seeds poured from the grinding eyes become thick paste and flow out from the grinding cracks, and the paddle is generated.
After grinding the paddle, put it in a jar for a period of time, it will slowly ferment and become a little sour, sweet and sour, which is the best. Pick some tung tree leaves from the slope, wrap them into triangles, bake them in the pot, and then take a kang to get out of the pot. At this time, the leaves of the tung tree were peeled off, and a thin, bright yellow shell was formed on the surface of the steamed bun. The veins of the leaves were clearly visible. Smell it and it was fragrant. Before it was imported, saliva would have flowed out.
this is the original paddle bun. Of course, there are other ways, such as adding seasoning and frying into oil cakes; Steamed into bowls and cakes in a steamer, etc., no matter which way, it is delicious.
Paste Frozen Noodle "Paste Frozen Noodle" is our customary name. In fact, it also has a more elegant name "Carp Drilled Sand".
jelly is corn porridge, and jelly noodles are noodles in corn porridge. This rice looks a bit muddleheaded, the jelly is not jelly, and the noodles are not noodles, but it tastes really delicious. The method of pasting frozen noodles is very simple: after boiling the water, sprinkle a proper amount of corn gluten, cook for a while, then put the noodles inside and cook together, and finally add the fried sour cabbage or sour mustard, and cook for a while before scooping up and eating.
the above practice can only be to paste the frozen noodles, and it can't be reminiscent of "carp drilling sand". In fact, the noodles for making "carp drilling sand" must be rolled out with a rolling pin, and they should not be rolled too thin. The noodles should be cut a little wider, about two inches long, so that they will look a bit like carp drilling sand when cooked with sparse corn porridge, whether in a pot or in a bowl.
I wonder who invented this kind of meal. But I guess it must have something to do with the difficulties of life in the past. When I was young, flour and rice, such as rice and white flour, was quite scarce. Every meal was mainly coarse grains, and I could hardly eat a meal made of rice or white flour all year round. When cooking rice, it is always mixed with a lot of corn, sweet potato, pumpkin or other vegetables, and of course, pasta should also be mixed with other "condiments". Under such a background, it is not surprising that our clever ancestors cooked such meals as frozen noodles. Originally, it was a muddled meal. Once it was given such a beautiful name as "carp drilling sand", it was full of poetic and romantic flavor.
mixed soup with acid is sour and sweet. "Sweet" is relative to acid, as long as it is not sour food, it can be said to be "sweet", which is the customary name for people to distinguish the taste of food in some places in Ankang, southern Shaanxi.
My favorite food is mixed soup with acid, especially mixed soup with peas and sauerkraut. If you are drunk the night before, you will wake up the next morning feeling sluggish and seriously ill. At this time, if you can eat two bowls of bean sprouts and sauerkraut soup, you will be refreshed immediately.
sauerkraut is better. The taste should be authentic, the color should be bright yellow, and the entrance should be crisp.
mix well. It is best to mix into small grains like rice grains, and try not to have big dough.
it is appropriate to be thin and thick. Mixed soup is not like corn porridge, no matter how thick it is, it can be eaten. If the soup is too thick, it is not soup. If it is too thin, it will not taste good.
it should be served with pepper. Eating spicy silk in your mouth, steaming hot and sweating on your face, that's enough.
In my opinion, it seems more accurate to call a pig's blood curd as a dried pig's blood, because it is very similar to dried bean curd. The reason why people call pig's blood Baer is that its shape is similar to that of a steamed bun made of coarse flour in rural areas of southern Shaanxi, commonly known as Baer.
In my hometown, almost every family will bake dried tofu in the twelfth month of winter. It's very simple, that is, put the pieces of bean curd in a flower sieve, tie ropes on the four corners of the sieve, and then hang them high on the stove, smoky. After ten and a half months, the water vapor dries, and the original pieces of bean curd are baked black, hard and stiff, so they can be picked up, and they won't go bad for a month or two. Slicing dried tofu into slices and frying pork in Sichuan style, or shredding fried pork in silk, are both delicious and delicious.
the main ingredient of pig's blood cake is tofu. Before baking, crush the tofu, add a small amount of pig blood, add a proper amount of minced meat, add spices such as onion, garlic and pepper powder, add refined salt, mix well, and knead it into a ball again, just like Baba. The baking method is exactly the same as baking dried tofu.
when you eat it, wash it with water first, then cook it in water for a while, and then cut it into pieces. It's red and beautiful, and it tastes delicious without any processing. If you add seasoning and cold salad as a kind of appetizer, or stir-fry with sour pepper, sour radish slices and pork slices, it will be a more rare delicacy.
Bacon cake The bacon in Ankang, southern Shaanxi is very famous, and the most famous one is of course Baxian bacon. As early as a few years ago, Baxian bacon was exported to Beijing, Shanghai, Xi 'an and other big cities.
Every household in rural areas in southern Shaanxi needs to smoke bacon. In the twelfth month of winter, after they slaughtered the big fat pig that had been fed all the year round, they put large chunks of white pork in a noose made of palm leaves, then put them in a big wooden vat, sprinkled salt layer by layer, and after a day or two, they took them out and hung them on the nails fixed on the stove for baking. Ten days and a half later, the white skin turns brown and red, and the water vapor is dried, so you can move it to another wall and hang it. When you want to eat meat, take a piece and cook it at any time.
bacon can make many kinds of dishes, and bacon cake is just one of them. The practice is: add water to the white flour to make it thick, add spices such as refined salt, chopped green onion, alfalfa powder, and pepper noodles, then cut the cooked bacon into thin slices and put them in it, so that the noodles are evenly wrapped, and then take it out and fry it in a pot to make cakes.
This dish is usually served while drinking, which can help you to drink and stop hunger. Although it is covered with fat, you won't feel bored if you eat three or five pieces. Even if it is not longer than eating meat, you can eat one or two pieces. Try it.