Introduction:
has been to Shanxi many times, Jincheng , Jinzhong , Luliang , and Taiyuan. I have been to these places. The impression I gave me is that people here really like to eat noodles too much, and they almost don’t have noodles, and they don’t taste good when they eat. Moreover, they are very good at making noodles. Some traditional noodle making techniques can be found in Shanxi. People call it "the hometown of noodles", which is true.
I remember one time when I went to Wutai Mountain, I ate a kind of noodles locally. Although this noodles are not very delicious, they are really hungry. After eating a bowl, I basically didn’t feel hungry for a day. This is really not an exaggeration. I think it is the bowl of all the noodles, and I don’t think there is any problem with the bowl that is full.
There is a local saying that describes its hunger resistance: "Thirty miles of buckwheat noodles, forty miles of cakes, and ten miles of bean noodles have their waists cut off." This is our protagonist today: 号本 .
1. What are the raw materials for buckwheat noodles?
buckwheat noodles are of very high nutritional value. The protein and fat content it contains is the first of the five grains, and its raw material is buckwheat , a typical coarse grain. my country has a long history of growing buckwheat, at least 2,000 years ago.
According to former Soviet expert Vavelov, the main planted bare buckwheat in my country is the mutant of peel buckwheat and is relatively common in the northwest region. The biggest feature of this buckwheat is that its yield is very low but its nutrition is extremely high.
As a grain crop like wheat, before becoming buckwheat noodles, the seeds are also ground after being collected to obtain buckwheat flour. However, before making buckwheat flour, the wheat grains need to be fried. Before it becomes a truly edible delicacy, it needs to go through a process of "three births and three ripening", which is also a distinct difference from other grain crops.
2. There are so many noodles in Shanxi, why is "buckwheat noodles" the most full?
Above we mentioned "thirty miles of buckwheat noodles, forty miles of cake, ten miles of bean noodles are hungry and broken". This sentence means that you can walk 30 miles of buckwheat noodles, and you can walk 40 miles of rice cake. If you eat a bowl of bean noodles, you will feel hungry and break your waist after you walk 10 miles. It is 40 miles, that is, 20 kilometers. You can walk 20 kilometers with a meal of buckwheat noodles, which shows that it has a very strong filling effect.
buckwheat noodles are rich in calcium, phosphorus, iron, riboflavin , linoleic acid, etc., and its nutritional content is more than seven times that of flour. Therefore, for people in cold areas or those engaged in physical labor, buckwheat noodles are indeed a very worthwhile food.
I remember Wang Zengqi "Qili Tea House" also wrote: "We brought a bag of buckwheat noodles and ate buckwheat noodles every meal... After a while, the buckwheat noodles were steamed, and the house was filled with white steam, which was very warm, making people lazy... The buckwheat noodles that just came out were so delicious! ... I have rarely eaten such delicious things in my life.
so it seems that buckwheat noodles taste pretty good. The key to its fullness is that they are coarse grains, dietary fiber is very rich, and with unique methods, it eventually leads to extremely "anti-hunger".
3. Buckwheat noodles, why are buckwheat noodles rare in other places?
Some people say: "If you don't have a stomach of 256G, I advise you not to eat buckwheat noodles." The above is, it is not a simple thing to eat Xiao Noodle , because buckwheat noodles are the kind of cold-loving plant, which is only planted in some places in northwest and North China , and it is not easy to make.
"Three raw and three cooked" is the method of making it, one life, remove the shell; one cooked, stir-fried; two raw, kneaded noodles with boiling water; two cooked, roll the kneaded noodles into the desired shape; three cooked, steamed, steamed, and eat.
In addition, buckwheat noodles are actually not delicious to outsiders, and there is a local saying: "There is no good tea and rice in the mountains, only buckwheat noodles with stew and yam eggs". Obviously, its taste is not particularly good.This is completely understandable. The buckwheat noodles themselves are made of buckwheat flour and have no stickiness. Therefore, when making the dough, they can only be made with boiling water. If you don’t use boiling water, it will be dry. This also leads to the end of eating, mostly steaming. Many people cannot accept the taste of
, so it is naturally difficult to get out of the local area because it is not easy to digest, so you should also pay attention to controlling the amount every time you eat.
4. How to make buckwheat noodles?
Bow noodles can be understood as a type of oats. Because they are not sticky, they can only be used with boiling water, otherwise they will not be able to stretch. After they are made, they will also be steamed. Among them, the bowl noodle stew is eaten by steaming.
To make buckwheat noodles, you must first press the noodles into small dumpling skins, and then use your index finger to "lift" a roll, and that's it. This surface is not easy to digest, so it is the most hunger-resistant among all surfaces.
[This article is original by "Xiao Tan Shi Ke". It may not be deleted, modified or stolen without permission. Infringement will be pursued]
