Manual oil level

I remember when I was a child, I was at home every winter vacation. As long as the weather is fine, my mother will cook a lot of handmade oil noodles.

It takes a day to complete a desktop, and you have to start preparing the night before. It is very troublesome and hard to do.

It's very cold in winter, especially at night. Every night after dinner, my mother asked my brother and I to wash quickly, and then put us to sleep for fear that the children would make trouble.

The whole production process of oil surface can be completed by one person, but it is tiring, so it is better to have someone to help.

In the past, my family and my aunt's family went door to door. My aunt couldn't cook, so she helped my mother cook. My mother cooks more oil noodles every year, besides her own, she also helps other elders in the Bay who can't cook.

Usually, noodles are mixed after dinner. First, we should weigh the flour (barley flour), and then the salt. There must be no error in this, otherwise the noodles with uneven proportion will not be formed.

After weighing the flour and salt, you can start mixing the flour with water. Usually add water on one side and water on the other. This is also very important. Flour should not be too dry or too thin, and experienced people can grasp it well.

Generally, a table top weighs about 30 kilograms of flour, and the basin for mixing flour should be a pottery basin. Anyway, it is heavy and easy to break. I don't know what material it is, only that it is an antique for many years.

Mixing dough is hard work, and kneading dough takes a long time. Winter often makes you sweat.

After kneading dough, put the dough on a long chopping board, roll and knead it into small strips with a diameter of about 1 cm, grease it while kneading, then put it into a clean pottery basin, cover it and wait for fermentation.

It takes a lot of time from kneading dough into strips to filling the pot, and it is not only troublesome but also particularly laborious to stand there and operate with one pair of hands.

I didn't go to bed until 11: 12 in the evening, and I had to get up at 3 or 4 in the morning to put the semi-finished products in the basin bit by bit. This process is not easy either.

Two small bamboo poles (about 50 cm long and 1.5 cm in diameter) are fixed on the eye holes of the wooden frame at the edge of the basin, and the spacing between the bamboo poles is about 10- 16 cm. Cross-wrap the noodles on two small bamboo poles, and the noodles are about 1.5 cm thick. Then put it in a wooden cabinet, let it stand and ferment again.

Wooden cabinets are usually placed next to the stove. At this time, it is necessary not only to cover the cabinet tightly, but also to heat it with fire, so that the noodles are easier to ferment.

Generally, the long strips in the basin can be served at dawn, and then breakfast and dinner can be made, and the noodles in the cupboard can be taken out almost after eating.

The noodle drying rack is made of wood, with two boards standing on each side. The board with evenly spaced holes on it is placed on two boards, and the board with holes on the bottom is placed horizontally, just like a rectangle. Then, take out the noodles in the cupboard and take about three at a time. If you take too many, you will be afraid of sticking together. Later, you will have to pull them and strip them naked.

Take out the noodles and insert them into a shelf with holes in it in sequence. Hold the lower end with both hands and start to pull down, one at a time, so that the original noodles of about 20 cm are pulled to a length of about 2 meters. At this time, the noodles are not only as thin as hair, but also very elastic. Then insert it into the corresponding hole below, and then start the first peeling, from top to bottom, and then from bottom to top.

Be careful when pulling, be slow and light, don't be impatient, or the noodles will break easily and not too slowly, or the noodles will be dry and you haven't pulled them down yet.

When all the noodles are rolled, you can have a rest and wait until the noodles are completely dry before packing.

When packing, it's a little easier, but it will take several hours to tidy up. Take one bamboo pole at a time, then take the noodles off the bamboo pole, cut them into two parts, tie them with small ribbons, and put them in boxes or plastic bags.

In a word, the whole production process is extremely troublesome and tiring. It depends on the weather and the proportion of materials. Only when everything is just right can we make a table of delicious oil noodles.

Last spring festival at home, I ate noodles for a month at noon, and I never got tired of eating them.

It is best to cook the oil noodles with lard, and the slender noodles will be cooked in a short time. You don't need salt or any seasoning to feel beauty. Our hometown people have a soft spot for oil noodles, and every household can't live without it.

Nowadays, many people have gone to other places to work, and few people can cook oil noodles. Every Spring Festival, people always ask about the way to buy oil noodles. Oil noodles have become a necessity for us to buy new year's goods, and some of them are bought and taken out to eat. Oil level is especially suitable for women in the second month. It is said that eating oil noodles in the second month is warm. So whoever has a daughter-in-law and a baby will buy noodles at home the next month.

When I came home this year, I found that in a small bay, several families were busy making oil noodles. I didn't know that they were all for sale until I asked, and they were particularly popular. Many people make reservations every day. Oil noodles have become a popular specialty here in the past two years.