Hot dry noodles are a specialty Han snack in Wuhan. One of the five famous noodles in China, it is a unique breakfast snack in Wuhan. The noodles are slender and strong, yellow in color, oily and delicious. Mix it with sesame oil, sesame paste, five-spice pickles and other ingredients to make it more distinctive. Among the hot-dry noodles, Wuhan hot-dry noodles are the best. Wuhan hot dry noodles are famous all over the country and even the world. Whether they come to Han to attend a conference or travel, they must try to taste Wuhan's famous food - hot dry noodles. Even Wuhan people who work or study outside can't wait to go to the hot dry noodles restaurant as their first stop after returning to Han. It can be seen that Wuhan hot dry noodles are deeply loved by people. Now Wuhan hot dry noodles have formed industrialized production, allowing Wuhan's famous food to go global.
Hot dry noodles are different from cold noodles and soup noodles. The noodles are cooked in advance, super cooled and oiled, and then topped with sesame sauce, sesame oil, balsamic vinegar, chili oil and other seasonings. The sauce is suitable for individual tastes and adds a variety of flavors. When you eat it, the noodles are smooth and chewy, and the sauce is rich and delicious, which greatly increases your appetite.
There are certain things to pay attention to when eating hot dry noodles. The first choice is that the shop that makes Wuhan hot dry noodles must be standardized, the chefs must be authentic, the raw materials must be authentic, the seasonings must be high-quality, and the side dishes must be natural. In addition, you can also add chili red oil according to your preferences. If you like spicy food, you can also add pickles, dried radish, pickled beans, etc. You can also add coriander. Before eating, heat the noodles and mix them well. The sesame paste will be all over the noodles, like ants climbing a tree. If you eat it at this time, it will be particularly fragrant and taste great. When eating hot dry noodles, it is best to make a bowl of eggnog, a bag of milk or a cup of soy milk, and drink it while eating. If you only eat but don't drink, your mouth will feel dry and you won't be able to enjoy the delicious taste of hot dry noodles.
There is an allusion to the origin of hot dry noodles: in the early 1930s, there was a food vendor named Li Bao in Changdi Street, Hankou, who made a living selling jelly and soup noodles in the Guandi Temple area. One day, the weather was extremely hot and a lot of leftover noodles were not sold. He was afraid that the noodles would go rancid, so he cooked the leftover noodles, drained them and hung them on the chopping board. I accidentally knocked over the oil pot on the table and splashed sesame oil on the noodles. Seeing this, Li Bao had no choice but to mix the noodles with oil and let them dry again. The next morning, Li Bao scalded the cooked noodles mixed with oil in boiling water, took them out, drained them and put them into a bowl, then added the seasonings used to sell jelly, making them steaming hot and full of aroma. Later, there was a colleague named Cai Mingwei, who was very honest in doing business and was very thoughtful. In order to speed up shipments, through repeated trials, he finally figured out a set of "dusting noodles" technology - that is, first boil the noodles until they are seven or eight times mature, then quickly cool down and evenly apply oil, so that when selling the noodles, they will be shipped. The amount is quick. One time, Cai Mingwei saw a sesame oil workshop on Changdi Street. After they extracted sesame oil from sesame seeds, the sesame paste was left lying aside. So Cai Mingwei bought some sesame paste from the owner of the sesame oil workshop and took it home. After many repeated trials, he felt satisfied. People around him said it was delicious. Only then did he confidently launch his new product and sell it on the streets. Hot dry noodles--this Wuhan people's favorite snack was born. (At this time, Cai Mingwei named this noodle "Sesame Sauce Noodles". It was not officially called "Hot Dry Noodles" until the industrial and commercial registration in 1950.)
How to make Wuhan Hot Dry Noodles: Prepare the alkali first Water surface (there are specialty stores); 2. Cut spicy radish or spiced radish into cubes;
3. Use sesame oil to make a paste of sesame paste, add an appropriate amount of soy sauce and salt, and mix well;
4. Shake the noodles, put them into a pot of boiling water, cook until they are cooked, take them out, and drain the water;
5. Spread the noodles on a larger flat plate and pour on Sesame oil, use a fan to cool the noodles to prevent the noodles from sticking;
6. Before eating, quickly blanch the cooled noodles in boiling water, drain and put them into a bowl, add the prepared sesame sauce and diced radish Sprinkle chopped green onion or coriander on the noodles and mix well. Knife-shaped noodles are also called "Shaved Noodles". In "A Brief Introduction to Vegetarian Food", it is recorded that "Shaved Noodles: The noodles are soft and hard. You need to knead them more often. The more you knead them, the better. Make long pieces and place them in the palm of your hand. Use a sharp knife to cut into long and thin slices. Boil them in boiling water. It is very interesting to eat it with soup or stew. ”
Knife-cut noodles are one of the five famous noodles in my country. The main reason is that the knife skills and techniques of cutting the noodles are attractive, and the noodles have good texture and bite. , endless aftertaste after eating. Making noodles requires special attention to cutting and flying, that is, the noodles should be cut quickly, and the shaved noodles will roll into the pot like small fishes, and the noodles should be consistent in size, stringy on the outside and soft on the inside, smooth and chewy.
Knife-cut noodles originated from the Taiyuan area of ??Shanxi Province and have a history of hundreds of years. Legend has it that during the Yuan Dynasty, in order to prevent the Han people from rebelling, all the metals of the people were confiscated and ten households were required to use one sword in turn. The old man went to his neighbor to get a knife and prepared to go home to cut noodles. However, the knife had already been taken away. The old man had no choice but to go home. When he just walked out of the door, something touched his foot. When he lowered his head, he saw that it was a thin piece of iron. He picked it up and put it in his pocket. When he got home, because the water in the noodle pot had boiled and he had no knife to cut it with, he suddenly thought of a piece of iron and showed it to the old lady. The old lady looked at it and complained. Said: "How to cut such a thin piece of iron?" The old man said angrily: "If you can't cut it, use a chopper!" As soon as the word chop came out, it reminded the old lady, so she had to put the face in her left hand and hold the small piece in her right hand. Stand by the pot of boiling water, cut the noodles into the boiling water, remove them after cooking, pour marinade on them and eat. This method of chopping noodles was spread in the central Shanxi area. It went through many improvements until the Ming and Ming dynasties, and became a famous noodle dish.
The traditional method of making noodles is to hold the noodles in one hand and a knife in the other to slice the noodles into boiling water. This noodle-cutting technique emphasizes that "the knife never leaves the face, the face never leaves the knife, the hand and the eye are in line, one edge after another, the flat knife is a flat bar, the curved knife is an edge." Therefore, there is a limerick in Shanxi that goes "One leaf falls into the pot and one leaf falls into the pot." The leaves are floating, one leaf leaves the surface and the knife comes out, the whitebait falls into the water and turns into white waves, and the willow leaves ride the wind and fall from the tree." It can be seen that the knife-cut noodles are not only a feast for the mouth, but also a feast for the eyes.
The dough for knife noodle should be hard, and the dough should be kneaded enough. Knead it repeatedly until the dough is smooth, and then knead it into a strip shape so that it can be held by hand. There are two types of knives for slicing noodles, one is a slightly curved blade for slicing noodle strips, and the other is a curved flat knife for shaving ridged noodle strips. At the same time, there are also tips for cooking noodles. As the saying goes in Shanxi, "First pot dumplings and second pot noodles". The first pot noodles are noodles with clear soup. The noodles cooked in the second pot are more delicious. When cooking, the noodles should be cooked over high heat to keep the noodles pliable and slippery. Taste.
In addition to the beautiful noodles, the more important thing is the toppings (including braised, fried sauce, fried, cold and soup), marinade and The combination of side dishes will change with the seasons, and it is very particular to eat according to the season. For example, steamed lamb, tomato and egg marinade or fried sauce are popular in autumn and winter. Yifu noodles are also called "Yifu noodles" or "Yifu noodles". When and where did it originate? There are various legends in Guangdong, Fujian, Suzhou, and the palace. They all have different opinions, so it is really difficult to draw a conclusion. However, according to historical records, it is more specific that it was created by the chef of Yi Bingshou, a calligrapher and Yangzhou magistrate during the Qianlong period, so it was named Yifu noodles.
Yifu noodles have a history of more than 200 years. Each place has developed its own style, but the basic method is the same. It is a kind of fried egg noodles. It has been spread all over the world due to its widespread spread and improvement among the people. Others wrote articles praising Yifu noodles as the world's earliest instant noodles, the "ancestor" of instant noodles, instant noodles, and instant noodles. It was the overseas Chinese in Japan who were inspired by the "Yifu noodles" making method to create today's instant noodles. Yifu noodles are made of egg noodles that are first boiled and then fried. They can be stored and eaten when you are hungry. It is indeed convenient.
In fact, the making of Yifu noodles was first recorded in the "Song Health Ministry" of the Ming Dynasty. It was called "Suomian" at that time: "Use the noodles to mix salt water into a small potion, lay it down with oil, and wrap it around the frame. And gradually, the holes in the frame are long and thin. Boil the water to remove the salt, then mix it with the soup, dry it, and use it gradually. "Simply put, add flour and salt water and knead it evenly, and then grind it into small pieces. Apply oil to the dough, put the dough into a perforated noodle machine (a river press, a bit like a rice mosaic machine), so that the noodles will leak out and become long strips. Boil the noodles in water to remove the salty taste and seasoning, and finally take out the noodles and dry them in the sun. Collect and use slowly. If you analyze it carefully, this is exactly the characteristic of "instant noodles". It can be seen that China’s instant noodles have a history of at least nearly four hundred years. Fish-popping noodles, also known as Tijian, are a type of boiled noodles popular among Shanxi folk. They are made by poking soft dough. Because the shape of the noodles is like a "fish" with a pointed head and round belly, it is called Po-yu. Because the two ends are pointed, it is also called the pick.
Poly fish noodles have a long history. In the Yuan Dynasty, it was recorded as: Pork fish with yam (white flour, soybean flour and cooked yam are stirred evenly and poured into the boiling soup with a spoon). There is also the phrase "exquisitely poaching fish".
Poly fish is commonly made with a mixture of sorghum flour, buckwheat flour, adzuki bean flour, mung bean flour, corn flour, etc. among the people. Most of them use flour as raw material. Rubbed fish is named after the fish-like pasta made by hand. It is a common pasta among Shanxi people. In addition to rural areas, it is also sold in urban and rural pasta restaurants and food stalls.
There are not many records about the production of rubbed fish. Only eight types are recorded in the book "Shanxi Pasta", namely, rubbed noodles, roller noodles, boiled fish, noodles rubbed with fish, and dried fish. Fried noodles, braised fish with pumpkin, braised fish with roasted mutton, braised fish with potatoes, and fried fish occupy a place in Shanxi pasta.
The raw materials used for rubbing fish include flour, buckwheat, wheat, sorghum, corn and miscellaneous grains. Its shapes include oblong strips, thread shapes, wide and flat middle shapes, and tapered ends. The preparation and eating methods include boiling, steaming, stewing, braising, frying, stir-frying, etc. It is a very popular type of pasta. It is made from various ingredients to make a stewed soup and mixed with dough. The taste is sweet, smooth and rich.
The soup for stewed noodles should be carefully selected mushrooms, shrimps, pork, squid, shredded bamboo shoots, day lily, and seasonings such as flat fish, sandworms, coriander, leeks, bean sprouts, pepper, Shacha sauce, garlic, egg shreds, etc. The best soup for braised noodles is bone broth or broth. Pour specially selected mushrooms, pork and other ingredients into the soup and cook it thoroughly, then add sweet potato powder to thicken it, and add some rock sugar, salt, and MSG to increase the sweet and smooth taste. Saozi noodles are slender and even in thickness, with fresh and fragrant saozi noodles, red oil floating noodles, sour and spicy soup, tough and refreshing, suitable for all ages. Saozi is divided into two types: meaty saozi and vegetarian saozi, among which meaty saozi is the main one. There are dozens of varieties, with characteristics such as thin, gluten, light, chewy, sour, spicy and fragrant, and soft and smooth texture. Among them, Qishan Saozi Noodles are the most famous.
§How to make noodles§ Ingredients: 150 grams of lean meat, half a mustard mustard, 2 green onions, appropriate amount of ramen noodles, half a tablespoon of cooking wine, half a tablespoon of soy sauce, and half a tablespoon of wet starch
< p>Method:1. Cut the lean meat into shreds, mix in the seasonings, and marinate for 10 minutes. Cut the mustard greens into shreds and soak them in water for 20 minutes to remove the salty taste. Chop green onions.
2． Use 3 tablespoons of oil to stir-fry the shredded pork first, then add the mustard mustard and stir-fry the shredded pork together, stir-fry well and serve out.
3. Bring another half pot of water to boil, add noodles and cook.
4． Put the seasonings into a noodle bowl, add noodles, spread some fried mustard pork shreds and sprinkle with chopped green onion and serve.
Tips: There are two types of pickled mustard: old pickled mustard and young pickled mustard. Old pickled mustard is saltier and more fragrant, so it needs to be soaked in water before frying. Young pickled mustard is less salty. Just wash it and put it in for frying. , but it is not advisable to season it to avoid being too salty. The soup is thick and white, and the drops form beads. It is rich in nutrients, refreshing and delicious.
Dongtai fish noodle soup is so delicious, no wonder local people often say, "Eat one bowl and think about it for three years."
According to legend, during the Qianlong period, there was a noodle shop owner in Dongtai. One night, he found a new noodle stall on the street and went to buy a bowl. When I held it in my hand, I saw that the soup was thick and white. After a while, a film formed on the surface of the bowl. He took a bite and found it was fresh and fragrant, many times better than the ones in his store. The boss was moved and asked the stall owner in detail. It turned out that the stall owner was actually the royal chef from the palace. Because he failed to cook the soup once, he was expelled from the palace. In desperation, I can only pick a small stall and wander around to make ends meet. After the boss heard about it, he thought that this was an imperial dish, no wonder it was so delicious. So he quickly invited the stall owner to the store and let him cook. From then on, all the noodles in this shop were made with fish soup prepared by the chef of the royal restaurant, and customers who tried it praised it full of praise. So it was spread to ten people, and it was spread to hundreds of people. It became famous far and near in four villages and eight towns. "Fish noodle soup" has thus become a famous specialty in Dongtai.
Dongtai fish noodle soup is not only delicious, but also has good health effects. It can moisten the spleen and stomach, and nourish the intestines. Regular consumption can strengthen the body. This is because Dongtai Fish Noodles uses wild crucian carp, eel bones, pork bones and other raw materials for the soup, which is high in protein, low in fat and rich in active calcium and various amino acids. It does not cause internal heat or dry mouth after eating, is rich in nutrients, and is in line with the dietary health pursuits of contemporary people. There is a common saying among the people that "eating a bowl of fish noodle soup is better than eating a bowl of fish noodle soup". Ingredients: Lamb bones (lamb spine and leg bones are the best), lamb leg meat, vermicelli, day lily, coriander, shredded tofu, kelp (or fungus), quail eggs, flour
Ingredients: Star anise, aniseed, grass fruits, fennel, salt, monosodium glutamate, sesame oil (called "sesame oil" in the south)
Method:
(1) Make soup and cook meat
1． Cut the mutton into large pieces, wash the mutton and mutton bones with clean water, soak in clean water for about 1 hour, remove and rinse.
2． Wrap star anise, aniseed, grass fruits and fennel together with gauze to make a seasoning bag.
3. Fill the pot with water, add the mutton and mutton bones, bring to a boil over high heat, skim off the foam, put in the seasoning bag, turn to low heat and simmer for 2-3 hours until the mutton is tender, take out the seasoning bag and add Season with salt and set aside to cool.
(2). Making dough blanks
1. Add a small spoonful of salt to the flour, mix evenly, slowly add water, knead into a moderately soft dough, cover with plastic wrap and let rest for 20 minutes. Then knead for another 10 minutes, cover with plastic wrap and let rest for 20 minutes. Repeat 3-4 times.
2． Roll the kneaded dough into thick long strips, divide it into balls, roll each dough ball into a rectangular sheet with a thickness of about 1 cm, apply salad oil on the dough sheet, cover with plastic wrap, and let it rest for 20 minutes.
(3) Prepare ingredients
1. Soak the vermicelli in water until soft.
2． Wash the coriander and cut into sections
3. Soak the daylily and fungus until soft, and tear the fungus into small florets.
4. Soak the kelp, wash and cut into shreds.
5. Boil quail eggs and peel them.
6． Lamb slices.
(4) After the above steps are completed, you can stretch and cook the noodles
1. Put the cooked mutton soup into the pot, and after it boils, add the mutton slices, day lily, fungus, kelp, and shredded tofu in order, and stir evenly.
2． Turn the pot back on and start rolling out the noodles. Take a piece of dough, hold both ends with both hands and gently stretch it out. Stretch the dough into noodles about 1 cm wide and put them into the pot. Repeat this until all the dough pieces are stretched out and put into the pot. After the pot boils, add the vermicelli and season with salt. The noodles are cooked and served with sugar garlic and chili sauce. Ingredients: 500 grams of beef, 500 grams of noodles, 250 grams of Chinese cabbage, 10 cups of water, 4 green onions, 2 slices of ginger, 8 garlic, 4 star anise, 1 chili; 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine , 1 tablespoon spicy bean paste, a little sesame oil.
Method:
1. Wash the beef, cut into pieces, and scald to remove the blood.
2． Heat oil in a pan, sauté shallots, ginger, green onion segments, star anise, chili, and beef. Add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, and 1 tablespoon of spicy bean paste. Cook over medium heat for about 1 hour.
3. Boil the water, take out the cooked noodles, and blanch the bok choy.
4. Put a little sesame oil, chopped green onion and beef soup into the bowl, then add noodles, vegetables and beef. Ingredients: 200 grams of noodles, 400 grams of pork filling, 100 grams of bean sprouts, 25 grams of minced green onions, 10 grams of minced ginger, 10 grams of minced garlic, 1.5 grams of chili noodles, 10 grams of sesame paste, 1 rapeseed heart, and a little coriander.
Seasoning: dark soy sauce, light soy sauce, cooking wine, rice vinegar, stock, pepper noodles, lard, sesame oil.
Method:
1. After the pot is hot, add the pork filling and stir-fry until loose.
2． Use lard to sauté onion, ginger and garlic until fragrant, then add chili noodles, bean sprouts and minced meat and stir-fry, add cooking wine, dark soy sauce, light soy sauce, rice vinegar, add a little stock, add sesame paste and peppercorns when out of the pot Stir well.
3. Boil the noodles in a pot under boiling water and put them into a bowl. Blanch the rapeseed hearts and set aside.