Riding the wind of rebirth

Chapter 1116: Grasping Noodles with Hands

Chapter 1116: Grasping Noodles with Hands

"We understand when you talk about pilaf. There is no need to explain it in detail." Ayiguli seemed to like to make Zhou Zhi embarrassed: "In fact, pilaf and POLO are the same, but pilaf is the name of the Han and Hui people, and POLO is the name of our northern people. The names of the other ethnic groups in Xinjiang."

"Hahahaha. Why am I explaining this to you?" Zhou Zhi found it funny himself: "If it hadn't been for Gangzi's introduction, I wouldn't have known there were so many varieties of Polo."

In Zhou Zhi's mind, pilaf is beef and mutton, or at most chicken with Western spices and onions. Later, after listening to Xu Gang's introduction, I learned that there are many kinds of pilaf.

What goes with vegetable polo such as vermicelli, cabbage and tomatoes, beef and mutton meat polo, and "egg polo" made with dried fruits similar to Handi rice pudding, and even "codko polo" made with yogurt, and "cod polo" with steamed buns Aciman spits”.

"Gu Li, don't be naughty." Xu's mother heard Ayiguli's thoughtful words in the kitchen and couldn't help but stop her: "The elbow is pretty good. You also know that we call pilaf polo."

"I especially like to study food." Zhou Zhi smiled. Seeing Ayiguli stick out her tongue with him, he added, "Just like Ayiguli."

Xu's father laughed and said something in the language of an ethnic minority, and then everyone laughed.

"Uncle, what are you talking about?" Zhou Zhi was the only one who didn't understand, but he was thick-skinned enough to ask.

Xu's father smiled and said: "This is an Uzbek saying, 'In front of guests, don't talk about the children'."

"Hahaha, don't treat me as a guest. It's more appropriate to treat me as a child." Zhou Zhi was also happy: "Uzbek proverbs are also full of wisdom."

"That's right." Xu's father seems to have done a lot of research in this field. If he didn't have this ability, he probably wouldn't have been able to marry Uzbek mother Xu: "What I admire most about them is, 'According to what the teacher said Do it, but don’t do everything the teacher does’.”

"Huh?" Zhou Zhi couldn't help but praise: "These words are really full of wisdom."

"The person who teaches the classics may not be a practitioner of the classics himself; but we cannot regard the mistakes of the teacher as the mistakes of the classics."

"Elbow, do you mean something?" Xu's father asked.

"Uh..." Zhou Zhi smiled and said, "When I hear your proverb, I can't help but think of Confucianism after the Song Dynasty."

"Hahahaha..." Father Xu couldn't help but feel happy: "Gangzi said that you are full of knowledge and often give lectures to them. Now it seems that your understanding is really good. I can all relate to this."

"Naren is ready!" Xu's mother came out with a large pot of steaming, fragrant food: "Gu Li washed her hands with her elbows, let's eat!"

Naren is a delicacy used by herdsmen in northern Xinjiang when entertaining distinguished guests. In pastoral areas, before cooking this kind of meal, a ceremony called "Bata" must be held.

That is to bring the sheep to be killed into the yurt, or at the door of the yurt, and ask the guests to see and approve.

The guest has to express his gratitude and blessings to the host, and then the host takes the sheep to slaughter.

This custom is a bit fun, completely opposite to the Han family's etiquette.

There is a saying in Sichuan dialect, "Kill the chicken when asking guests", which is a mockery of the host's improper etiquette.

Bring the chicken to the guest and ask him if he wants to kill it. The guest will naturally say no, and then the host will not kill it. This is not the way to treat guests.

Therefore, the way the Han family treats guests is that the male host chats with the guests, and the hostess takes the children to prepare a banquet without showing it to the guests at all. In the end, the table is full.

Talking about Naren, the method is as follows: after slaughtering the sheep, remove its internal organs, cut the mutton into large pieces, usually divided into parts such as legs, ribs, breasts, etc., put it in a cold water pot and start heating it. After boiling, skim off the meat. Blood foam.After cooking for two hours, add salt, onions, cooked yellow carrot pieces, simmer for a while, and take out the meat.

Another side dish is smoked horse sausage, steamed and sliced.

Then cook the noodles in the original broth.

This kind of dough is very particular. The key to making it delicious is to use an appropriate amount of salt water when kneading the dough to make it hard; second, the broth should be thickened.

Knead the rested dough again, roll it into a large thin round, and cut it into large long and wide dough sheets.

After the noodles are cooked together with the carrot, onion and mutton soup, take out the noodles and put them on the bottom of the plate. Add a little salt and pepper to adjust the soup. Remove and put on the plate. Spread the chopped mutton in a layer, and then smoke it. Lay a layer of horse intestines, sprinkle with shredded onions, pour mutton soup, sprinkle with pepper, spicy noodles, minced onions and other condiments are ready.

And the way to eat it is also special. One person has a big bowl and eats it with his hands.

In fact, this "Naren" dish is hand-caught mutton noodles. After eating the hand-caught mutton or hand-caught mutton noodles, the host will treat the guests to a bowl of original soup, in order to achieve the purpose of "turning the original soup into original food".

Or pair it with milk tea, which can relieve tiredness.

The carrots served with mutton in Northern Xinjiang are also special. They are yellow carrots, which Zhou Zhi has never seen before.

The mutton from Northern Xinjiang is plump and not smelly at all, only the meat is fragrant.

Zhou Zhi has never been to Hetao, Inner Mongolia, but Zhou Zhi has eaten mutton of this quality with Liu Zhengyun and others in Donglaishun.

However, Dong Laishun was a thin slice of hot-boiled pork, far less generous than it is now. Not to mention that it was a big bowl, with only one-third of the noodles in it and two-thirds of the mutton and horse intestines.

Smoked horse intestines are also very unique. Horse intestines are made similar to sausages, but they are filled with horse rib meat with leather straps. The seasoning is not Sichuan peppercorns, allspice, and white wine. Shanghebang also uses knife-edge chili peppers; Yes, onions, peppers, cumin and other Western-style condiments.

Zhou Zhi was a little bit cold today, and now he was eating so much that he was sweating all over his forehead.

This situation is similar to the first time I went to Yang He's house and spent a whole day eating bean curd rice. Zhou Zhi ate five bowls of rice in one meal. Old Yang was very happy to see that this city kid could actually eat better than a rural kid!
Now Xu's father and Xu's mother are also very happy to see that these mainland Chinese children can eat better than the northern Xinjiang herdsmen's children!

The way Zhou Zhi eats is the greatest compliment to Xu's mother's craftsmanship. Xu's mother smiles and says to Zhou Zhi, "If you like chili, I've prepared chili powder for you."

Put the chili powder in the rice with your hands. After a while, your fingers will be spicy and it will be uncomfortable. Zhou Zhi smiled and said: "This is the first meal today. I will eat the original flavor. But we can bring the chili powder with us later and use it on the road."

Xu's father asked: "By the way, we have also inquired about the things you asked Gangzi to inquire about. Alas, it would have been better a few years earlier. Now the price has risen a bit."

"Uncle, what is the approximate price now?" After being reborn, Zhou Zhi discovered that some things cannot be guided entirely by memory. For example, Uncle Benshan and Su Fang appeared in this year's Spring Festival Gala. The world has changed somewhat from the previous life, and Zhou Zhi also No longer expect everything to be the same as before, seize every opportunity.

"First-class material, I only weighed [-] kilograms when I was in middle school, and I have already gained so much weight." Father Xu solemnly stretched out his hand, spread his fingers, and showed Zhou Zhi first the palm and then the back of the hand. .

"Uh uncle, how much is this?"

"One thousand! It's already one thousand and one kilograms now!" Xu's father said in an exaggerated tone: "Good guy, it's only been six years, and it has increased tenfold!"

(End of this chapter)

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