The prickly heat of Ningxia noodles

In the morning, have tea noodles with jiaozi, crispy dough twists and fried dumplings. This is passed down from generation to generation year after year, and the old and the new remain unchanged. With the changes of the times, it is not uncommon to eat jiaozi and meat-like noodles. Only tea noodles and prickly heat are not often eaten and drunk, but only eaten in the first month.

Zongzi is an ancient traditional food for people of all ethnic groups in the north and south of China, inside and outside the Great Wall. It originated in the Jin State in the Spring and Autumn Period and has a history of more than 2,200 years. It was called "cooler" in ancient times, "rice giant girl" in Songs of the South, and "thin ring cake" and "twist a head". The Book of Qi Yao Min written by Jia Sixie, the satrap of Levin in the Northern Wei Dynasty, says in Volume 82: "Pancakes are called' coolers'. If there is no honey, you can mix the noodles with water. If there is no honey, you can boil dates to get juice, or you can take grease from cattle and sheep. It is also good to use cow's and sheep's milk. The cakes made in this way are beautiful and crisp, as crisp as Ling Xue. " "Thin ring cake", namely "Xunzi", and "cooler" is the ancient name of Xunzi. Li Shizhen said in Compendium of Materia Medica: "Scorpion, that is, cold ware, can be stored for several months in winter and spring, and cold food is forbidden, so it is named cold ware." Xunzi is indeed a wonderful food of the ancients, which has promoted the development of snacks and snacks that can be eaten cold.

Xunzi is really delicious, mellow and refreshing, cold and crisp and hot and soft, easy to digest, suitable for all ages. Compendium of Materia Medica says: "prickly heat is sweet, salty and non-toxic. Facilitate urination, moisten intestines, and warm the middle and replenish qi. " The Northern and Southern Dynasties were listed as treasures, and the Tang Dynasty became an indispensable and precious place for official banquets. Su Dongpo, a famous writer in the Northern Song Dynasty, once wrote a poem "Xunzi": the jade color is rubbed evenly, and the jade oil is light yellow. Sleeping at night in spring knows the weight, crushing a beautiful woman and hugging gold. "

Xunzi is a delicate food, which is difficult to make. If there is no high technology, the fried "Zongzi" is not fragrant, crisp or loose. If you want to fry jiaozi well, you must prepare the ingredients, mix the dough, shake the strips, wrap the strands, and fry them vigorously, so as to achieve the degree of being shaped like a grating, carefully empty, crispy and crispy, and the entrance will be broken.