"Today's young people are out of the nest, so many bedding, now let you have a maximum of three children, and you don't need to prepare a bed until the child gets married. ”

"It's not like that, the previous landlord's family has never heard of so many beds to accompany them. ”

Youyou found that the people in this period are really interesting, the conditions are better than the previous landlord's family, and the hardships and sins are compared with five or eight years, and the life of prosperity is to **.

In the blink of an eye, the outdoor temperature plummeted below zero, and the vermicelli factory began to lay vermicelli.

Youyou's curiosity came up, and on Sunday, he took Zhigao and Zhiru to see the rarity.

Before entering the yard, I heard the rhythmic sound of "Bang Bang Bang", and when I went in, I saw that more than 20 people were busy working in the five-acre yard.

In the courtyard, a large shed was built against the west wall, and the rest of the place was all built into a wooden frame, on which rows of good vermicelli were dry.

Leaning against the south wall, several large pools were built, which were previously used to precipitate sweet potato starch.

Most of the people who make vermicelli are male laborers, several women are their own people, even Hongying's grandmother is here to help, the old man mainly burns the fire, and she is in charge of the two stoves by herself.

Most of the people are busy under the shed, two large iron pots next to each other, which contain most of the boiling water from the pot, and the wood under the stove is boiling.

Next to each pot stands a master who holds a colander in his left hand and beats the edge of the colander rhythmically with a mallet with his right hand, making a "bangbangbang" sound.

There is a pot of pasty dough next to it, and there is a person who is responsible for adding dough to the leaky scoop.

The action should be brisk, not to let the leaky scoop lack the dough, but also not to add it too early, otherwise the colander is too heavy, and the master who serves the colander can't stand it.

Hammering vermicelli molding is a kind of strength work, but also a technical work. The master who puts the powder will change shifts every half an hour, and several people will take turns to do it, otherwise it will be unbearable.

With the vibration of the master, the noodles slowly fell from the leak into the boiling pot.

The master who fished the noodles on the side, like fried fritters in a pot, fished the floating noodles to the side with long chopsticks, and fished them along the edge of the pot to the basin of cold water placed by the pot table.

When the vermicelli in the basin was almost full, the people next to him pulled it off with their hands, replaced it with another basin of water, and then transferred the vermicelli to the two large vats filled with cold water not far away.

There was a man on each side of the two jars, and after they had arranged the vermicelli in the basin in a basically neat manner, they disconnected it at a certain length and wore it on a thin stick.

Then put it in a cold water tank to cool down, and keep wiggling it in the middle until the vermicelli is loose.

Only then did he carefully hold the thin stick and slowly hang it on the shelf that had already been set up on the side, and as the temperature dropped, the hanging vermicelli slowly froze together.

Two women took off the frozen vermicelli one by one, put it on a woven bag, and gently beat it with a mallet, and the noodles that had been stuck together were beaten open, loosened, and then hung on a wooden frame.

Seeing this, Yoyo understood why the traditional handmade leakage powder must be made after "entering the nine" (entering the thirty-ninth day), because at this time, it can be frozen.

The function of freezing is basically to stereotype. If the vermicelli out of the pan is not frozen, the wet vermicelli will hang for a long time and will break because it cannot bear its weight.

Zhiru's grandfather directs people to make dough, which is the key technology for making noodles.

The first process is to make a paste, take a small amount of refined sweet potato starch, and mix it with warm boiled water to form a white emulsion.

Then while the boiling water is washed into the starch milk, stirred while mixing with water, and mixed into a batter, it is required to be a soft dough that is free of powder lumps, non-sticky hands, and can be drawn.

While using a stirring tool to keep stirring quickly in one direction, the starch milk becomes a transparent and viscous powder, and the maturity can reach **.

The second process is to point slurry water, that is, in a large coarse porcelain basin, sprinkle a large handful of alum, pour boiling water, stir to make it fully dissolved, add alum, the vermicelli into the pot will not sink to the bottom of the pot, easy to fish.

Slowly pour the paste from the spout into the container in a thread shape, stirring constantly to make it even and also to cool down.

The third process is to make noodles, and when the temperature of the slurry water on it drops to not be hot, a large amount of powder can be poured in.

This is a crucial step, and it takes five men to roll up their sleeves at the same time and keep squirming around the large basin with their arms in it, so that the powder can be fully stirred.

At first, the powder was sticky, sticking to everyone's arms, and they stirred vigorously, half-bending around the basin and turning counterclockwise, stirring as they went, maybe this rhythm was better and harder.

The process is not complete until the powder no longer sticks to their arms and containers, and forms a very muscular and sticky paste!

After the dough is kneaded, you have to try it before leaking to see if the dough is suitable. If the leaked fans are not coarse, not fine, and continuous, it is appropriate.

If the strip is too fast, the phenomenon of breaking will occur, indicating that the slurry is too thin, and it should be mixed with dry starch and then kneaded to make the dough toughness moderate.

If it is difficult to follow the strip or the speed is too slow, and the thickness is uneven, it indicates that the slurry is too dry, and some wet starch should be added.

It is advisable to adjust the powder before the filament, which depends on the master's technique, mainly to master the temperature and moisture.

When the temperature of the slurry water is 40~50C, add dry starch, mix with the flour, stir and knead, and the temperature of the dough is 30~42 degrees Celsius.

These standards are not measured by temperature, Zhiru's grandfather always controls the temperature by hand, he puts his hand into the basin, and directs people to mix water and add noodles. The kneaded dough is basically a success.

It seems to be a cumbersome procedure, but the masters are also very fast, and the output of one pot is one hundred catties per hour.

Look at their arms and hands, which are red from the cold, and the beads of sweat that keep pouring out of their faces. For the first time, Yoyo felt that the price of thousands of yuan of handmade vermicelli in the world was really not high.

Yoyo took out a miniature video recorder and recorded it all. This video has been made and put on the Internet in future generations to ensure that it will be popular.

Although this year's sweet potato harvest has been abundant, there are few vermicelli factories opening, resulting in the price of vermicelli rising.

In the past, people were used to eating vermicelli, and the traditional handmade sweet potato vermicelli was delicious and refreshing, with pure powder taste, tendon and rich nutrition.

Compared with later generations, the vermicelli at this time was absolutely zero additives, additives such as whitening agents, preservatives, food glue, etc., and now there are no such things, it is pure green food, and it is purely handmade.

Handmade sweet potato vermicelli is yellow and bright in color, thin, uniform, good toughness, tensile enough, soft and refreshing to eat, can be used as a staple food, and can be used as a dish, deeply loved by rural people, especially in winter, vegetables are either cabbage or radish, the perfect match of these two vegetables is vermicelli.