Chapter 111 Dunhuang Potato Flour

Potato flour is what everyone calls potato flour or potato flour.Dunhuang is the end of the Silk Road, the first stop of the Western Regions entering China.Potatoes are native to the West and are shaped like taro. They were introduced from the Western Regions, so a foreign character is added before the name to become potato.In Gansu, potatoes are also called potato head, and potato vermicelli is also called potato flour. Potato vermicelli is not as slender and white as southern vermicelli. Although it is yellow in color, its shape is not sharp.Potato flour is divided into wide noodles and round noodles. The wide noodles are two centimeters wide and as long as a meter, while the round noodles are thick and thin. The thick ones are bigger than chopsticks, and the thin ones are no less than soybeans.Dunhuang is different, perhaps because of the water and soil, the potato flour is beige, the round flour is rough, and the same vermicelli is also lumpy and twisted, like wavy lines swinging from side to side.

People in Dunhuang like to eat potato flour, and they eat it as a meal, but they eat it very little, rarely a few times a year.People in Dunhuang love to eat stuffed skin. It is said that stuffed skin is made by people from Sichuan. The first person to make stuffed skin is Zhang, who made a fortune and brought his relatives to Dunhuang. The small town of Dunhuang is full of stuffed skin.People in Dunhuang like to eat stuffed skin because it is simple. The stuffed skin is placed in a crowded place, and you can eat it immediately after sitting at the stall.Nongpi is a snack, and people in Dunhuang regard it as a staple food and eat it at noon every day.

Potato powder is not a staple food in Dunhuang, but a kind of seasoning for dishes. Dunhuang people who know how to eat eat potato powder in soup.Dunhuang people cook in large bowls and pots, steaming and cooking, and eat one meal after another, and eat one dish for two or three days in a row.It’s the same with cooking meat. I often cook a big pot, and I can’t finish the soup and meat for several days. When I eat it, I heat it up. The hotter it gets, the greasy it gets.At the end of the meal, although the meat was finished, there was still a big pot of soup left, so I had to eat noodles or potato flour.

There are three kinds of broths to eat with potato flour, the first choice is chicken soup, followed by mutton soup, and then pork soup.The source of the soup is the same method, chicken (mutton, pork) stewed.Dunhuang people use a pressure cooker to stew the meat, so that it can be stewed thoroughly. The meat cut into large pieces is stewed in a pressure cooker for an hour to suit the taste of Dunhuang people.The chicken soup is stewed from freshly slaughtered live chickens. The chicken soup is fresh and delicious; the mutton soup should be stewed with fresh lamb meat, and the soup tastes pure and unobtrusive; the pork soup should be stewed with smoked bacon, which is delicious and fragrant.Use these soups with potato flour, which is fresh, fragrant, smooth and delicious, which is hard to beat in court cuisine.

Potato powder is packaged in packs, and it needs to be soaked in boiling water before use.Add water one hour before cooking, and drain when the soup is hot.The soup needs to remove the meat and bones, boil on high heat, and cut the soaked vermicelli into the pot.No salt and other condiments are added, and the soup comes out of the pot immediately after rolling.Potato powder should be eaten while it is hot, eat the powder first and then drink the soup, otherwise the soup will become sticky.The best way to eat noodles is to take it out and eat it alone. The soup will be as clear as ever, and the taste is delicious and slightly warm.The powder is soaked in the soup, the more you eat, the more mushy it becomes, and the soup becomes muddy; after eating the powder, the soup becomes mushy, the taste is too strong, and the umami taste is lost. This method is not advisable.

The tastiest potato flour is chicken broth flour.The soup is beige, which is the color of chicken soup. The vermicelli is very soft, tough, tough and super smooth.Gently stir the chicken soup, the fresh aroma of the chicken floats up, stimulating the taste of diners.The entrance is smooth and textured, the pimples on the powder are more tough, and there is a crisp sound when bitten down. It is sweet and slightly sour when chewed carefully.It is not advisable to eat too much chicken soup and potato powder, because it is super smooth and easy to import, and you will be full quickly, and you will feel full without knowing it while feeling the deliciousness.If you blindly feel the deliciousness, you will feel uncomfortable when you are full.Too much fat in chicken soup can easily cause greasy nausea, and the vermicelli is smooth, which can also cause diarrhea and affect the body.When drinking the soup, the taste is slightly salty, the greasiness is obviously reduced, and the fresh fragrance is more prominent.Tasting slowly, you can taste a lot of flavors and colors.

Chicken soup and potato powder is the most delicious among the fans I eat, and it is also the one I remember the most, but I dare not eat it again, fearing that if I eat too much, it will damage my body.