Lily gourmet "gourd noodles"

Many delicious foods we eat today were invented in those years when food was scarce, such as "sweet paste" (soybean milk and glutinous rice are cooked together, and saccharin is added when cooking), "fuzzy" (bean dregs and glutinous rice are mixed) and "stirring" (fine glutinous rice flour is stirred into Leng Fantuan), and shredded gourd noodles are one of them.

Now I am tired of eating white rice and refined flour, big fish and big meat, and occasionally eat the above meals. They are delicious and full of memories. My mother seems to be back with us again, busy with three meals in the old kitchen, next to the firewood stove.

At that time, every household in the countryside had to build a strong gourd rack above or next to the pigsty, which could not only shade the pigs, but also produce gourds that could both serve as vegetables and meals. Fresh and tender gourd (tender with a pinch of nails) is one of the raw materials for making gourd noodles.

Tell a story before making delicious "gourd noodles":

Earlier, a young man in the village married a daughter-in-law in the city. Daughter-in-law is very diligent A few days later, she began to cook. One day at noon, the new wife asked her mother-in-law what to cook. Her mother-in-law picked a gourd and put it on the chopping board, pointing and saying, "Roll this gourd noodle at noon!

The new wife said, ok! So she began to mix the dough, knead the dough into this gourd shape and cook it in a pot.

As a result, the whole family was shocked as soon as the meal came, and then they laughed and cried!

Gourd noodles can't be made like this new wife! In mom's hand, it's easy, as long as there is fine wheat flour!

Mother carefully scooped up some wheat flour in the noodle jar, mixed some water and kneaded it into dough, and "woke up" in the earthen basin. Then pick a fresh gourd under the gourd rack, scrape off the gourd skin with a spatula, or grind it with a milling cutter. Brush the peeled gourd into shredded loofah, and then fry it for later use. Where's the pot? It's a full pot of water. Add a big fire to the fireplace and bring the water to a boil.

At this time, the wheat dough in the earthen basin has "woken up"! When cooking, mother began to roll the noodles and cut them into noodles. The water is boiling! Under the long strip, under the gourd silk. Why do you want to mix a large pot of gourd shreds? Because in those days, wheat flour was very expensive among flour and rice, and only after the guests came could they make a sumptuous meal. A small amount of noodles mixed with a large amount of cucurbit silk can also solve our visual hunger!

Photography: Zhang Shuncheng