Gansu Hyu Ning Shi Mo Defraction Noodles 丨 Inheritance of a century after all is the local taste

Life is good, people also have higher and higher requirements for eating food. Returning to the original taste of food is the most universal one. Of course, this return includes both the return of food and the return of food processing -respecting pure handmade.

Among the various pasta in the north, the stone -fried noodles in Huining in Gansu are relatively unique. Its production skills were identified as the fourth batch of Gansu Province Intangible Cultural Heritage List in 2017.

In other words, there are tens of millions of food around you, but if you want to be ranked "non -heritage", you must meet a hard indicator -inherited three generations from the form of father and son (family), or apprentice, or school The spectrum is clear and clear. In this way, the food is not only the ingredients itself, but not even the taste competition, but the culture that carries thousands of years of etiquette and customs.

The biggest feature of Huining stone grinding noodles is the ingredients, soybeans, flax, Lianggu, buckwheat rice, sorghum rice, mi, and small lentils. These small grains come from this nation. In addition to small grains, the ingredients of Ning Shi Moan noodles also added dry fruit spices such as bitter almonds, walnuts, jujube, wolfberry, white sesame, octagonal fragrance, cumin, hemp honey, soil honey, etc. This mainly increases it. Composite fragrance.

How good is Huining's small miscellaneous grains? Its planting history is more than 2,000 years. It is known for its green and non -pollution, and Huining also has the reputation of "the hometown of Chinese small grains".

Huining is in the arid area of ​​the north, the gully in the territory is vertical and horizontal, the drought is less rainy, and the ground is poor. Small miscellaneous grains, short -term growth, have become the first choice for people to cultivate.

In the long years, Huining people used small grains as the ingredients as much as possible to make their own taste buds. It is said that small grains have more than a hundred or more ways to eat, and one of the masterpieces of living in life is the stir -fried noodles.

Today, the small miscellaneous grains that were raised in the deep girlfriend in the past, after the deep processing of the stone mill, turned gorgeously, becoming a food that is popular with popular diners.

As a non -genetic inheritor who made noodle -fried noodles, Li Zunyi followed the traditional craftsmanship. After continuously integrating modern technology, he optimized the formula many times, innovating and developing "eight treasure fried flour".

In the village of Huining, drinking tea and fried noodles is the breakfast of the farmers. Early in the morning, the adults boiled pot tea around the stove, a spoonful of fried noodles and a sip of tea.

The farmer was nervous, and he couldn't care about going home for dinner. When he was on the ground, he put a bag of fried noodles in his arms, a bottle of water, and was tired. Sitting on the ground in the shade, digging a few unearthed white onions, fried noodles, tea, tea , Add a green onion confession, not to be a good meal with a full meal.

There is a trick to eat dry fried noodles. If you do n’t master it, you are easy to be pinched. Slowly gathered with the tip of your tongue, and then infiltrate with saliva. Although you can only screen gas, the delicate, fragrant and sweet flour has already covered it. All the mouth, let the taste buds greedily taste the natural and pure taste, and then reluctantly swallowed down the throat, straight into the heart field ...

There is also a way of ecstasy, which can sprinkle a stir -fried noodles in the hot millet porridge. After stirring a little, the bowl has not been brought in front of it. The heavy complex taste, under the temperature of the temperature, has long surrounded you tightly and sipped it. It is even more fragrant and sweet.

The finished Yinning stone grinding noodles are yellow and red. This product is the most primitive. The most primitive color of flour has changed a little because of red dates. Naturally, such high products stem from sophisticated production skills.

Clean the pupa wheat first. Generally, the impurities are used to use the dustpan, and then select it by hand. Finally, the cleaned pupa wheat does not contain a little impurities.

Then put the selected pupa wheat in a large pot and cook for 40 minutes, remove it, drain the water, dry it, and keep frying it with a large pot. Essence

Between this, stir -frying and temperature are the secrets of success. After frying the crickets, add the honey while it is hot, so that the color and aroma of the ingredients will be changed significantly, and then the semi -finished products of the wheat and honey are put into the machine to cool down, so that the processed macaron is more brittle than.

Before grinding, we need to add 16 kinds of ingredients such as jujube and wolfberry to semi -finished products for mixing wheat and honey for mixing, and finally put on stone mills for grinding. The grinding fried flour also needs to be screened with a tool called "箩" to filter off the rough dough, and the powder noodles under the sieve are fried noodles.

With stone grinding food, it has been available since ancient times. Although the craftsmanship of the fried noodles will be simple and simple, it is loose and not burnt, not greasy, and retains the most pure and simple food charm. This is also its ability to be able More than a century of capital.

"We have always been inherited by the production concept of" more than a hundred years, or pure natural ", and inherit the frying noodles of Huining Shi Mo." Li Zunyi said seriously.

(Source: Benliu News)

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