As a native of Shanxi, I would like to introduce to you some commonly eaten noodles. I don’t know the method. They are all obtained from information, but I have read them all. In some places, they have been slightly modified based on the actual situation among the people.
1. Soy Pot Noodles:
Making Materials Main Ingredients: Noodles (standard flour) (500g) Accessories: Pork (lean) (250g) Soybean sprouts (200g) Chinese cabbage (30g) dried shrimps (15g) Seasoning: vegetable oil (20g) green onions (10g) salt (3g) soy sauce (10g)
1. Soak the dried shrimps in warm water until soft; 2. Wash and drain the soybean sprouts;
3. Wash and cut the cabbage into sections and set aside; 4. Wash and shred the lean pork, marinate in light soy sauce, starch and water for 15 minutes; 5. Boil in a pot Heat oil, add shredded pork and fry quickly until meat color comes out; 6. Heat oil in the pot, sauté green onions and dried shrimps, pour in light soy sauce; 7. Pour in fresh soup, soybean sprouts and Chinese cabbage , boil and add salt to taste; 8. Add lean pork, stir-fry evenly and turn off the heat; 9. After the noodles are cooked, put them into a bowl and pour in the soup.
2. Oil noodles:
250g flour, rapeseed oil, balsamic vinegar, soy sauce, salt, spicy noodles, green vegetables, chopped green onion and appropriate amount of soda ash.
1. Kneading the noodles: Use warm boiled water to dissolve the salt water and knead the noodles. Pour in the water several times, first draw it into dough, then knead it into pieces, and then dip it in water to soften it. For every 25kg of noodles, use 12.5kg of water, 750g of salt, and 100g of alkali noodles. After 10 minutes, knead them into large strips in batches. Knead them well, apply oil, and then cut them into 100g small pieces. Apply oil and knead them. Small strips, cover tightly with damp cloth and set aside. 2. Stretch noodles (1) Chop head noodles: Knead the noodles thinly (about 5-8 strips), gently stretch them with both hands, then lay the noodles flat, use both hands to lift the noodles and pull them hard, and then flick them on the table. , open your arms and pull again, then use your right hand to pinch both ends of the noodles and lift them up. Insert the index and middle fingers of your left hand into the fold, and separate the noodles with a slight flick. Extend your hands and slowly stretch them outwards, and then use the ring finger of your left hand to pull them apart. , hang the noodle in the middle with your little finger, transfer the noodle originally hanging by the index finger and middle finger of your left hand to your right hand, and then stretch it outwards from left to right, do this two or three times, and it will become thin noodles with chopsticks, then put it into the boiling water pot and cook it. (2) Oil-splashed noodles (i.e. wider pulled noodles): Flatten the small strips with your hands and roll them into wide slices. Use a small rolling pin to press a line across the middle of the wide slices. Separate your hands to the left and right and pull them into wide slices. Then split it along the middle embossed part, put it into a pot of boiling water, cook it, and put it in a bowl. (3) Sprinkling oil: Put an appropriate amount of dry spicy noodles and chopped green onions on the noodles, pour the boiled sparkling oil into the bowl and serve. , bean sprouts, green vegetables, etc. Those who like spicy food can also add some spicy oil. Rice vinegar, soy sauce, salt, and peppercorn oil are mixed together for seasoning, but the seasoning must be mixed with the cooked noodles thoroughly before pouring the oil, so that the flavor can be absorbed into the noodles.
3. Stewed noodles
Stewed noodles usually use stewed meat soup, add mushrooms, fungus, yellow flowers, etc., thicken with starch, add egg drop, and some also add water A layer of Sichuan peppercorn oil to add flavor. Specific method
Ingredients: pork belly (ultra-thin slices), mushroom slices, yuba segments, day lily, fungus slices, mushroom slices
Accessory ingredients: eggs, hand-rolled noodles
p>Seasoning: green onion, ginger, garlic, pepper, water starch, chicken essence, salt, dark soy sauce, sesame oil
Method:
1. Shiitake mushrooms, yellow flowers, fungus, Soak yuba and mushrooms in hot water until they are fermented. After washing, do not pour out the water in which the mushrooms were fermented. Filter out and marinate them for later use;
2. Take a soup pot, add onion, ginger, pork belly, cook and cut into thin slices. Put the shiitake mushroom slices into the pot together with the yellow flowers, fungus, yuba and mushrooms. Add the broth for cooking the meat and the water for mushroom fermentation for 20 minutes. Add salt, chicken essence, dark soy sauce, season to thicken, then add the beaten eggs, take out and pour Put it into the soup pot, and the stew is ready;
3. Take the wok, add some sesame oil, salad oil and a few peppercorns, add minced garlic, fry until fragrant and pour it on the prepared stew.
4. Boil the noodles and pour the stew over them. The stew can be thick enough to make it easy to hang on the noodles and have a good taste.
4. Dip the noodles with a knife
1000 grams of refined powder and 500 grams of water.
Pour the noodles into a basin, mix with water (water temperature: warm in winter, cool in spring, summer and autumn), pick up the tassels, knead evenly until smooth, after a while, roll out into a thickness of 4 mm and 23-26 cm. A wide long strip, then sprinkle with flour (preferably starch as flour), fold it into six layers, place it on a special smooth wooden board (commonly known as a dialing board), use a special dough-twisting knife with handles at both ends, and use both hands to Hold one end, pull it forward one by one, put it in the pot and cook it.
The noodles are triangular in shape and have smooth texture and sharp taste when eaten. It can be served with various meat and vegetable toppings or braised, or it can be eaten with soup noodles.
5. Clear noodle soup
Ingredients: 100 grams of egg noodles, 1 egg, 3 garlic sprouts or green onions, refined salt, monosodium glutamate, fragrant broth, peanut oil.
Preparation method
(1) Crack the eggs into a bowl and beat them evenly with chopsticks. Put the wok on the fire, add peanut oil to heat, pour in the egg liquid and spread it into egg skin, take it out and cut it into thin strips. Wash garlic sprouts or shallots and cut into 3 cm sections. (2) Add water to the pot and bring to a boil, add egg noodles and cook until cooked, remove and place in a bowl, sprinkle with shredded egg skin, garlic sprouts or green onions.
(3) Pour the broth into a wok and bring to a boil, skim off the foam, season with refined salt and MSG, add some sesame oil, and pour it over the noodles.
* The most important thing when making clear soup noodles is to ensure the aroma of scallion oil. Clear soup white noodles may seem tasteless, but the essence is actually in the scallion oil. So if you want to make a good bowl of clear soup noodles, you can’t be careless in making the scallion oil!
6. Pick the tip
Put the flour into a basin, add a little salt, add water in batches, stir clockwise with chopsticks, and gradually form a dough
Knead the dough after stirring to form, cover with plastic wrap, and let it rest for 30-60 minutes
The dough is smooth and elastic, can be picked up with chopsticks, and should not stick to your hands. Come down and prepare a picking board and chopsticks
Heat an appropriate amount of water in the pot, place part of the dough on the picking board, and use chopsticks to flatten the front end of the dough
After the water boils, put Use chopsticks to quickly scoop the dough into the pot, bring to a boil over high heat
You can store water again in the middle, and take it out when the dough is cooked. In fact, I think this is the same technique as the shrimp slipper under hot pot noodles
7. Mix the soup
Ingredients: flour, tomatoes, green onions, fungus, diced ham, coriander, oil, salt , chicken essence
Method:
1. One tomato, washed and sliced.
2. Slice the green onions. After the oil is hot, add the green onions to the pot and stir-fry until fragrant.
3. Stir-fry the tomatoes in the pan, add a little dark soy sauce (it tastes better when hot), and stir-fry evenly.
4. Add appropriate amount of water to the pot.
5. Mix the eggs evenly (one egg).
6. After the soup in the pot boils, slowly pour the evenly stirred eggs into the pot, stirring the soup while pouring, so that the egg drops will be more even.
7. While waiting for the soup to boil, we can make the pimples.
8. Put the flour in a large plate.
9. Open the faucet, the water flow should be small, and stir continuously with chopsticks.
10. Keep stirring, preferably shaking the plate, until all the flour turns into small lumps.
11. While stirring the pimples, the soup in the pot also boils. While stirring, put the stirred lumps into the pot, and then continue to stir the lumps. (Mix the lumps as small as possible to make them more flavorful)
12. Stir all the flour in the plate and put it into the pot. Add other ingredients and cook for a while until cooked. Add a little salt, chicken essence and coriander, and serve.
When eating, customers can pour some mature vinegar themselves, which will taste better.
8. Rub the tips
Ingredients: tofu, sauerkraut, sorghum noodles, white noodles, mung bean noodles, warm water, salad oil 7, chopped green onion, garlic slices, refined salt, soy sauce, chicken essence, pepper Add appropriate amounts of powder, sesame oil and stock.
Preparation method: 1. Put the three kinds of flour into the basin at the same time and mix well, add warm water and mix into a dough, knead evenly and knead until smooth. 2. Place the gravy bed on the edge of the pot of boiling water. Hold the bed frame steady with your left hand. Hold a large piece of dough in your fist with your right hand and place it on the gravy bed. Rub the dough into the pot and cook. Serve. Remove and pour soup to mix and eat. 3. Cut the tofu into small diced cherries, add boiling water to remove the beany smell, take it out, drain and set aside. 4. Heat up the ladle, add cooking oil, add chopped green onions, garlic slices and tofu and stir-fry briefly, then add sauerkraut (with a little soup) and stir-fry, then add an appropriate amount of refined salt, a little soy sauce, pepper and stock, wait until the vegetables are hot After the flavor is infused, put it into a large bowl and drizzle with a little sesame oil.