Slurry, the hometown deep in memory.

I had a rest in the morning and took a walk in the street after supper. I saw a fellow villager selling alfalfa and dandelion. I went forward and found that wild vegetables were very clean. Remembering that my younger brother and sister were basking in the water in the WeChat group yesterday, I thought why not try to use these wild vegetables to make pulp, so I bought a bag and took it back.

Speaking of pulp, this kind of pickled cabbage from my hometown has accompanied me almost throughout my childhood, adolescence and even youth. No matter spring, summer, autumn and winter, no matter whether it is hot or cold, you can always see the shadow of plasma on the dining table. Or serous water, or serous vegetables, always linger on the tip of your tongue every day. In that sad era, which was shrouded by the shadow of hunger, paste sauerkraut was not only a condiment in daily diet, but also shouldered the heavy responsibility of storing vegetables and chatting to satisfy hunger.

What I remember deeply is a thick staple food made of corn flour, which is called glutinous rice in my hometown. After I finished, I put a big bowl full of iron porcelain bowls. Like a yurt in the middle of a bowl, I put a pinch of boiled vegetables choked by oil beside the dish, added a spoonful of oil and held it in one hand. The partners ended up outside the door as if they were discussing. From time to time, you look at my bowl and I look at yours. When I saw a flower with a little more oil, I quickly put a piece in the bowl, moved it aside and stuffed it into my mouth in a hurry. Before chewing, eat it alive for fear of being snatched back.

Later, I went to study in other places, and then I was assigned to work in other places, gradually alienating me. However, it is still like a shadow, wandering out at the right time every lonely night. Invisible providence, just when I was eager to meet it, met my hometown in that particular scene. So there is a spiritual dialogue:

Me: Why are you here? I miss you so much.

P: I miss that era, too. Everyone seems to like me very much.

Me: I want to now, but not all for the taste buds, but also for my hometown, for my mother, for my mother's bowl of rice noodles.

Yes, when everyone thinks of me, their minds are almost full of memories of their hometown, and my mother is almost too busy. To tell the truth, I also want to exist in people's minds. Through me, I will slip my hometown out of my mind from time to time and let people know where I come from.

Me: You're right. When I see you, I often think of the past, the wall of my hometown, my partner with a bowl under the wall, my mother and my mother's bowl of plasma.

Pulp: Speaking of pulp noodles, do you remember how your mother made pulp?

Me: I remember this roughly. I remember my mother was very careful when she made the pulp. Prepare a jar first, wash it several times repeatedly, and pour out the empty water after washing; Then choose a dish made of water. At that time, it was usually seasonal, and you could eat whatever you wanted. Generally speaking, wild vegetables include bitter vegetables and grey vegetables, and vegetables include celery, lotus seeds and radish seedlings. After the dishes are selected, wash them. Then put it into the boiling water pot, let the dishes stay in the boiling water pot for about a few tens of seconds a minute, even if they are cooked, take them out with a colander, dry them and put them into the tank; At this time, take a basin, scoop a bowl of noodles, add water to the noodles and stir them into paste, then pour them into the freshly cooked water, and stir them one-sidedly to make noodle soup. After the water is boiled, let them dry for a while. When it is not hot, that is, when it is 30 degrees, pour them into the slurry tank. If there is enough slurry, pour some, if there is no more, pour them into the jar as primer. The last process is naturally sealed. When the weather is cold, my mother wraps the jar mouth with a broken cotton-padded jacket or an old quilt with three layers outside, and makes a jar pulp in three or four days.

Pulp: I didn't expect you to remember it so clearly, did you?

Me: My parents were there, and there were brothers and sisters. It's not my turn to do it. Some of the above were seen at that time, and some were said by my brothers and sisters. Later, I suddenly had the idea of doing it, but I just stayed in the stage of longing and never practiced it.

Pulp: What a pity. Many things, especially delicious things, are delicious only if they are cooked by themselves. Only when you eat your own cooking will you leave something called achievement on your taste buds. When you get to a specific scene, don't forget to take it out to bask in the sun. I'm proud, too.

I forgot to ask, where is mom's plasma?

Me: It depends on the timing to eat serous water when I was a child. I don't want to eat it. Generally, people at home or everyone can eat it when they are free.

At that time, you had to roll the noodles before eating the syrup, instead of buying some now. This is hard work, and it often falls on mother. A small piece of dough needs her mother to repeatedly roll a rolling pin and sprinkle corn flour every time to prevent it from sticking. In the continuous rolling, the dough will form a round and big dough, and the huge chopping board can't be clamped at all, and half of it is often dragged outside the chopping board and dropped into the air. After rolling the noodles very thin, roll them up with a rolling pin, carefully spread a palm-wide surface on the chopping board, then take out a knife with a special section, carefully cut the noodles, put them on the chopping board one by one, sprinkle some corn flour, and the noodles are ready.

The knife mentioned at that time was really special. That knife is dozens of centimeters long and many families have it. Only the old people in the family can use it, but most young people can't. I don't know what I was thinking at that time. Does it take that long to cut a noodle?

After rolling the noodles, it's time to pour the water. This is a waiting process. You need to put the pot on the fire, heat it thoroughly and pour in rapeseed oil, preferably linseed oil. Oil is hot, so it doesn't need to be too hot. Add chopped green onion, pepper and dried pepper, and when you hear the sound of "Chi", the chopped green onion will be fried to golden brown, and then you will scoop out the pulp, which is also "Chi". Suddenly, the smell of mud will fill the whole room, and people's eyes will follow.

The smell is so unforgettable that my mother is gone. When it comes to my mother's paddle noodles, several colleagues who have eaten her paddle noodles also joked that the gap between your mother and the chef is just the chef's dress. If you can make that taste, put on the chef's clothes and you can open a noodle restaurant.

Now think about it, at that time, the fragrance of my mother's bowl of plasma seemed to have penetrated into my blood and stayed in my heart. No matter how far I go, I will never forget it. The longer the years, the stronger the taste.

Pulp: That sounds sad. What is that smell?

Me: It's not easy to say what you want. I felt everything, including my mother's temperature, memories of my hometown, memories of my childhood and deep homesickness.

I remember when it was hot, I broke out in a sweat outside and ran home. As soon as I ran through the door, I quickly shouted:

"Mom, row, row."

After hearing the shouts, my mother like magic, a bowl of chopped green onion cold water will be sent to me, don't forget to ask:

"Look at my baby's warmth, take a quick drink and cool off the heat."

When I picked up the bowl, I slurped the slurry down someone's throat. After that moment's sour coolness flowed down my throat into my body, I thought it was the most beautiful cold drink, and it really worked.

Later, every time I went home, my mother would bring a bowl of rice noodles without asking if it was hot or not. It's minced meat noodles when it's cold. It's delicious.

Pulp: I am greedy. Take your time. I'm leaving.

Me: You go ahead, and I should find a place to eat paddle. Somehow, eating pasta always has a feeling of hometown, and it feels like this is the hometown of life. The roads, fields and wild vegetables in my hometown can't let go of the people in my hometown, just like living in their minds, appearing one by one when I eat noodles and lingering.

This is how I make mud:

Step 1: Prepare the slurry tank. Take out the small jar of pickled vegetables for a while, wash it clean, and control the water to dry;

The second process: blanching vegetables. Select fresh alfalfa and dandelion and wash them. Dandelion, in particular, should be washed several times until the washing water is clean. Put water in the pot, bring it to a boil, put the washed vegetables in, take them out in about 1 minute, and put them in the jar;

The third process: making noodle soup. Scoop half a bowl of noodles in a bowl, pour in clear water, stir while pouring, without bumps, stir into thick batter, then pour the batter into the water of cooked dishes, boil it to become thin noodle soup, and pour it into the jar together;

Step 4: Put the slurry primer. There was no syrup at home, so I bought a generation of Tianshui finished syrup, poured it into a jar as the bottom material and stirred it evenly.

When cooking, I am worried that the cooked noodle soup will affect the fermentation. I asked someone, asked Du Niang, and said that noodle soup doesn't need to be cold, and boiling noodle soup doesn't matter. It's convenient and not cold, so I went straight in.

The fifth process. Sealed. After completing the above procedures, wipe the cylinder mouth with a rag, pour water, fasten the bowl and seal it. Then move the tank to the balcony, which will take about 2 days.