Old Nursery Plough Reading Essay (XII): Bean noodle plucked fish

Text / Old Garden

Time / B not September 15th

Location / Bluestone Mountain House

Every time I think of the noodles of bean noodles and fish, I can always recall my mother's appearance at that time, holding a large blue and white bowl in one hand, pressing the chopsticks on the edge of the bowl with the other hand, so that the bowl tilts to the side, and the bean paste in the bowl flows down the gap of the chopsticks, and the chopsticks are used to dial down.

Only to see a strip of things with two pointed fish-like tips in the middle of the middle continuously rolling from under her chopsticks into the soup pot, making a "grunting, grunting" sound, and each small noodle fish splashed a small splash when it fell into the soup.

Mother's technology is very skilled, she moves faster and faster, chopsticks out of the noodle fish is also like a pond in the rain, crackling non-stop, in a moment, a large bowl of bean paste on the finish, only to see the white noodle fish in the boiling soup water up and down, it is really beautiful!

The noodles that make this kind of pasta are the most important, and the noodles of the big farmers will be delicate in the front, white as jade, and the back will be shelled, the noodles will be black and thick, and they will not be able to use, and the taste of the noodles and fish will be weak.

And noodles can not be underestimated, too thick and too thin, too thin, noodle fish encounter boiling soup will be melted, too thick is difficult to shape.

Every time the mother puts the bean noodles into a large bowl, sprinkles warm water, she uses chopsticks to beat clockwise, the batter rotates rapidly in the bowl, and also emits a "ding, ding, ding" sound, the mother often uses chopsticks to pick up the batter to carefully check, according to the speed and image of the batter to judge the degree of thickness.

After the noodle fish is on high heat for three or five minutes, use a fence to fish out, drain, put into a large basin, add clean water, and put it in a small colander into the bowl.

If it is winter and spring, the weather in the north is cold, and it can be eaten with hot soup, mixed with white pepper, chopped coriander and staple foods such as tortillas and sweet potatoes, which also has a unique flavor.

The condiments of the noodles are prepared in advance by the mother, and the old mustard pickles are cut into thin strips and soaked in water for an hour to make them take off some salt so as not to be too salty.

Then take green and red pepper shreds, shredded shallots, leeks and sesame paste, sweet noodle sauce, a little sesame oil and mix well, and then cook peanuts peeled and rolled, add a little salt and sprinkle on the noodle fish, color, aroma and taste are complete, simple and thick, fresh and refreshing, long aftertaste.