That bowl of haunted noodles

A while ago, Douban initiated a topic called "the bowl of noodles entangled in dreams". Seeing the experience of eating noodles written by those authors, I can't help thinking of myself. Why don't I talk about eating noodles?

As a rural child in a land of plenty, eating means eating rice, and not eating rice means not eating. Spaghetti is not really a big meal. Pasta is usually used for breakfast or when there is really no time to cook and cook. A classmate went to college in Henan and came back to say that people in Henan called pasta "rice" and rice "rice". If you want to eat rice, you must say "a bowl of rice" to the aunt who cooks, otherwise you can only get steamed buns or steamed buns. At that time, I was really hard to get, which was very strange. I used to think that Henan people who eat steamed bread every day are very strange. I came out to work and met people all over the world before I knew that pasta was king!

Cut the crap and tell me about my noodles.

(a) the most delicious noodles in memory, no one.

On October 2010165438+10, I gave birth to my eldest son in my hometown in Hubei. The experience of being a mother for the first time is actually not very good. In the second month, my mother-in-law gave me various supplements. After the milk is congested, I can't stand the pain of preparing to sacrifice my child's rations. /kloc-basically return to milk after 0/0 days. It happened that my aunt, the prolactin, called me that day and said that your baby was very small. If you can have breast milk, you'd better stick to it. I put my heart into it and decided to breastfeed. But at that time, breast milk was almost gone, so I had to turn to Chinese medicine. I grabbed several pairs of medicinal materials according to the prescription my father wanted, including medulla tetrapanacis and angelica, and cooked them with pig's trotters.

I ate it for two whole weeks, two meals a day, one bowl at a time, or the big bowl and small soup in my hometown. The combination of greasy trotters and various traditional Chinese medicines makes the smell and taste strange. The bitter medicine juice penetrated into the pig's feet, which was very bitter. My mother-in-law put a little salt on me, saying that eating too much salt was bad for my health and my baby. The soft pig script should melt in my mouth, but when I picked up a piece and put it in my mouth, the smell of medicine rushed up and wrapped around the tip of my tongue, and I couldn't swallow it. Later, I forced myself to close my eyes, stop chewing and swallow as soon as possible. I feel that as long as I finish eating quickly, the pain will be relieved for a few minutes.

It is said that women are weak and mothers are strong. Sure enough, milk is gradually available, and children are gradually not dependent on milk powder. But pig's feet have become my nightmare. I haven't touched pig's feet for 5-6 years.

Eating in the month is also taboo. Can't eat too salty, too sweet, can't eat spicy. For a whole month, my taste buds were almost numb. At the dinner table, I watched the fried crucian carp with watercress eaten by my family and the pickled radish made by my mother-in-law. I am so greedy that I can only swallow saliva into my stomach. Who knows what I've been through?

When the baby is 45 days old, my mother-in-law brought a bowl of noodles at noon that day, saying that the baby is full moon today, and I will make you a "meat". Let me see, wow! A bowl of shredded pork noodle soup is salty and fragrant, and it smells like bean paste. The shredded pork is tender and smooth, and the noodles are strong. I ate a big bowl in one breath, but I was still unfinished, but I dared not eat more. At that moment, my tongue felt suddenly saved by God. It's really the best noodle!

My mother-in-law often cooked noodles that day. The specific method is:

1, cut the fresh tenderloin into filaments, then marinate it with a little soy sauce, salt and cooking wine for a few minutes, then prepare thin and fragrant shallots and celery and cut it into small pieces for later use.

2. Pour rapeseed oil into the pot, add shredded bacon after ginger and garlic are fragrant, stir fry, add a spoonful of homemade bean paste, stir fry celery a few times, add half a bowl of boiling water and cook it out of the pot for later use.

3, and then there is the following. Noodles are very common in my hometown. They are moderate in width and yellow in color. They look a little clumsy, but in fact they are very strong. My mother-in-law bought several catties of noodles from the noodle wholesale market. When the noodles are cooked, pour in the previous shredded pork soup and sprinkle with shallots.

Somehow, my mother-in-law followed us out to take care of the children and often served the same noodles. I don't know if it's the different ingredients or other reasons, but I always feel that noodles are not as delicious as that day. Perhaps the memory of taste is stimulated at a specific moment, which is impressive!

? (B) the unique "Mahjong" face

Note that this "mahjong" noodle is not a "sesame paste" noodle. Mahjong is the quintessence of China, and every place in China has its own unique mahjong culture. Hubei people are also quite famous for playing mahjong, and men, women and children in their hometown can't help it. But I have hated mahjong since I was a child. I was not sensible in primary school. When my mother plays cards, I throw mahjong at her. In fact, when my mother plays cards, it's not much compared with other mothers. It's pure entertainment. Relax. Later, I got used to it and tolerated it. Wouldn't it be a good thing if she thought playing mahjong could relax herself after hard farm work?

After farming for a year, my mother and friends like to play mahjong at home. Generally, it will arrive at 10 at 6: 00 pm, with a maximum of 4 hours. When the old ladies are busy playing mahjong, we are also very relaxed. We watched TV, ate snacks and had a good time. My mother won't say anything as long as it's not too noisy. I remember cooking instant noodles with my sister in Beijing at that time. By 9 o'clock, my stomach was a little growling. Open two packets of Beijing instant noodles with 50 cents, put water in the pot, start cooking when the water boils, sprinkle the seasoning packets of Beijing instant noodles, and then look at the leftovers in the kitchen or pickles standing in the jar, add them and mix well. In the 1990s, it was a rare delicacy. My sister and I also named this noodle "Mahjong Noodle" because we only cook it when my mother plays Mahjong.

My sister and I like pickles and noodles best. Pot-stewed vegetables are my favorite dishes, especially on New Year's Eve, my mother will marinate a large pot of pork belly, pig ears, pig liver, pig large intestine and pig small intestine into a roll, chicken, chicken gizzard, lotus root, kelp, thousands of pieces and earth eggs. Then put it on, cut it into a plate if you want, sprinkle a spoonful of chopped pepper in your jar, and steam it in water; Or stir-fry meat and vegetables with garlic and celery leaves, and eat whatever you want anyway. Mom said that in the past, when the new son-in-law came home, he had to prepare eight dishes, which accounted for the majority.

Kimchi is pickled by my mother. As mentioned above, in my hometown, every household will make their own bean paste. After the bean paste is made, it will be put into a crock and sealed for fermentation. It usually takes 10 days. The prepared bean paste is divided into a small jar, which is specially used to make all kinds of pickles. Cherry radish and radish can be dried and made into pickled radish, and the stems and leaves of roots can be made into pickles, as well as ginger, garlic and ginger. It is essential to make a side dish for every meal.

When we cook noodles with sesame sauce, if we can have pig ears, kelp, stewed lotus root and pickled radish, it will be infinitely delicious. We often eat and eat, and the aunts in Ma You can't help eating.

Although it is always said that eating instant noodles is not nutritious now, it was terrible when I was a child last time. The original "mahjong" noodles in our family were rare and delicious when I was a child. Watching TV, you took a bite, I took a bite, and now it is a rare warm time to think about it. Miss childhood, miss "mahjong" face!

(c) Regan Noodle Factory

Speaking of Regan Noodles, it's actually more of a memory of my school days. I didn't know what the so-called Regan Noodles was like until I went to school in Wuhan. Regan Noodles, which used to eat only hometown flavor in my hometown, is so different from Wuhan. Wuhan Regan Noodles is definitely a must in Wuhan, and it is famous all over the country. A bowl of delicious Regan Noodles is mainly determined by two factors: noodles and sesame sauce.

The first is noodles. Regan Noodles noodles must be alkaline, thick and round. Alkaline surface refers to adding salt and alkali to dough, and the alkali is stored in water for one day before use. The diameter of noodles is controlled between 1.5~ 1.7 mm, and there is a specific ratio of noodles, salt, alkali and water. I don't know this business secret and I dare not talk nonsense. As far as we are concerned, we can buy anything we have. I remember a brand called Cai Wuhan Regan Noodles Alkaline Noodles. When it is cooked for 8 minutes, it is necessary to take it out of the pot, quickly turn it over with chopsticks to cool it, or quickly drain it with cold water, spread it on the chopping board and mix it with cooked oil. This step is to prevent noodles from sticking and knotting. When you need to cook, blanch it in boiling water a few times, cook it, heat it and put it into a bowl quickly.

If alkaline noodles are Regan Noodles's body, sesame paste is Regan Noodles's soul. When the best white sesame seeds or yellow sesame seeds are fried, the sesame seeds begin to smell, and when they jump in the pot, they are taken out of the pot, ground into fine sesame powder with the grinding function of a blender, and sesame oil is added to make sesame paste. Of course, the quality of sesame paste also depends on the ratio of sesame oil to sesame powder. It is said that oil is a quarter of powder.

After the noodles are cooked, add soy sauce, balsamic vinegar, pepper, sesame paste, sesame oil, diced radish, chives and peppers according to your own preferences, and mix well to make a delicious bowl of Regan Noodles. The round noodles look strong. Stir them gently with chopsticks to form a circle. With a strong fragrance of sesame paste, the whole person lit up at the entrance. Yes, that's the smell!

Don't ask me why a kitchen waste is a Regan Noodles, because it is poor! Because you are poor and greedy!

When I went to college, it was 2004. Regan Noodles in the school canteen only sells 1.5 yuan, and 2-3 yuan is sold outside. When you have no money, it must be right to eat this, full and satisfied! Even now, a bowl of Regan Noodles does not exceed 10 yuan. On the other hand, Regan Noodles can't eat it every day. Too dry. Besides, noodles are not my staple food. After all, my stomach is full of rice. A day without rice is as uncomfortable as a day without a bath. My favorite is glistening rice.

Regan Noodles is a kind of Wuhan complex. When you miss your school and your classmates, you might as well eat!

④ Zhajiang Noodles, a common "Xu".

A cooking slag never cooks or cooks before marriage. Even jiaozi glutinous rice balls are cooked with cold water and finally boiled into a knot (my roommate laughed for a long time because of this in college). Everything has changed since I became a mother. I am willing to study food and some snacks, because babies love to eat.

For example, my son likes to eat my omelet and noodles with dregs. Maybe he hasn't eaten anything better, so my mother's Zhajiang noodles are passable. I always have breakfast twice a week. Let's talk about my Xu Zhajiang Noodles.

Zhajiang Noodles in old Beijing relies on sweet noodle sauce, and the secret of my Zhajiang Noodles lies in tomatoes. Tomato is the favorite food of most children, and it is highly praised by nutritionists. It's best for children. Tomato looks very sweet, like a newly developed little girl, fresh and juicy, sour and sweet with a bite. Rich in vitamins and various organic acids, it can be eaten raw or cooked.

The preparation of ingredients is also super simple: tomatoes, pork belly, minced garlic and ginger slices (because my son hates ginger, I specially cut large pieces and picked them out after cooking, making him think that there is no ginger. Is it a thief? )。 My general practice is to cut tomatoes into small squares as much as possible, preferably the kind that can't be seen at all after cooking; Chop fresh pork belly, Zhajiang Noodles must have pork belly, fat and thin, so that the gravy can penetrate better. Take a small pan, pour oil and heat it. Stir-fry ginger and garlic and add pork belly and tomatoes. You can put it in the pot at the same time, add a little soy sauce, consume oil and salt, and stir fry back and forth until the fat of pork belly disappears, leaving only red pieces of tomatoes. Add a small bowl of boiling water and cook for 5 minutes. Take a handful of shallots and put them out of the pot for later use. Then cook the noodles and pour the tomato gravy. If you like side dishes, you can add shredded carrots, shredded cucumbers, shredded eggs and bean sprouts, which will be more beautiful.

The way to eat this kind of noodles is completely explored by yourself. It's breakfast cooked by our family. It's economical. My son always talks about his mother. Noodles taste like ketchup. Yes, this ketchup is much safer than the one outside!

Since the hit of China on the Tip of the Tongue, eating, an ordinary and common thing, has also become taller. Food is not only for the appetite of the body, but also carries all kinds of emotions behind food through the stimulation of taste buds. Why do people always say that the dishes cooked in the world are the dishes cooked by mothers? Because of the love my mother gave us, it melted into our blood through this meal and dish.

Many times, we don't eat that bowl of noodles or that dish, but a piece of our past, a story and an old feeling with our taste!