One side, formerly known as lady noodles, is the top grade in noodles. According to legend, more than 300 years ago, Yi Bingshou, a poet and calligrapher of the Qing Dynasty in Yin Fu, Huizhou, Guangdong, gave a banquet. In a hurry, the chef mistakenly put the cooked egg noodles in boiling oil, and after picking them up, he had to soak them in soup before serving them. Who knows, this kind of egg noodles won the applause of the host and guests and became a very refreshing dish. When the guests come, add seasoning to this noodle and cook it in water to entertain the guests. Once, Song Xiang, a poet and calligrapher, tasted it and found it very delicious. Knowing that it had no name, he said, "It's a pity that such delicious food has no name. What if it is not named' Fu Yimian'? " Since then, the Iraqi government has spread, known as the "Iraqi face."
The production of pasta pays attention to good color, loose constitution, floating but not real, and smooth and sweet taste. It is the blueprint of Japanese instant noodles and the ancestor of doll noodles.
First, raw materials
1. Material: 250g of refined flour and 2 duck eggs. 2. Accessories: 800g of chicken soup, 25g of water-soaked mushrooms, 25g of dried starch 10g, 25g of cooked ham, 50g of pork belly, 25g of Chinese cabbage15g, and 25g of dried shrimps. 3. Seasoning: salt 8g, onion 10g, monosodium glutamate 4g, peanut oil 800g (dosage 120g), garlic 3g, cooked lard 20g, leek 15g.
Second, the production method
1, refined flour is placed on the chopping board to form a concave surface. Knock the duck eggs into the bowl, break them and pour them into the refined flour. Add 3 grams of refined salt and a little water. Knead the eggs and flour evenly, sprinkle some dry starch, roll the flour thin, sprinkle starch once at a time, and roll it again after folding to prevent adhesion. After rolling each piece very thin, cut it into 6 mm wide noodles and spread them out. 2. Put the pot on the fire, boil the water, put the noodles in the pot several times, pick them up (be careful not to burn them into paste), and drain them with a colander. 3. Put the wok on the fire, pour in peanut oil, heat it to 70%, add the cooked noodles several times, and fry until it expands into golden yellow. 4. Pork and mushrooms are shredded, and cooked ham is shredded. Wash and shred cabbage, and cut garlic and onion. 5. Put the pot on a big fire, add cooked lard and heat it, stir-fry the onion slightly, and add pork, mushrooms, shredded Chinese cabbage and dried shrimps to stir-fry slightly. Add chicken soup and salt, bring to a boil, add fried noodles, stir fry thoroughly, add monosodium glutamate, add a little tail oil and serve with shredded ham.