Current location - Recipe Complete Network - Complete breakfast recipes - Kneeling for the practice of various types of noodles, the flavor of each place, the more the better, my brother grateful
Kneeling for the practice of various types of noodles, the flavor of each place, the more the better, my brother grateful
The authentic Shanxi people, introduce some often eaten noodles to you, the method I'm not sure, are looking for information, but I have seen, some places, according to the actual situation of the folk, slightly modified

One of the choking pot noodle:

Making materials: noodles (standard powder) (500 grams) Auxiliary: pork (lean) (250 grams) soybean sprouts (200 grams) cabbage (30 grams) shrimp (15 grams) Seasoning: vegetable oil (20 grams) scallion (10 grams) ) shrimp (15 g) Seasonings: vegetable oil (20 g) green onions (10 g) salt (3 g) soy sauce (10 g)

1. shrimp into warm water to soak soft; 2. soybean sprouts cleaned and drained;

3. cabbage cleaned and cut into sections spare; 4. lean pork cleaned and shredded into the light soy sauce, starch, water marinade for 15 minutes; 5. pan heated to put the oil, add shredded meat stir-fried quickly, until the meat color Sheng out; 6. pot pour oil hot, burst incense shallots, shrimp, light soy sauce drizzle down; 7. pour into the soup and soybean sprouts, cabbage, boil plus salt to taste; 8. and then into the lean pork stir-fry evenly can be removed from the fire; 9. the noodles cooked into a bowl, dripping into the soup can be.

Two, oil splash noodles:

250g flour, rapeseed oil, vinegar, soy sauce, salt, spicy noodles, vegetables, scallions, soda ash.

1 and noodles with warm water to melt salt water and noodles, water several times to pour, first pulled into a floc, then rolled into a block, and then dipped in water to soften. Every 25kg of noodles with 12.5kg of water, 750g of salt, 100g of lye repeatedly folded and kneaded, after 10 minutes, and then rolled into large strips in batches, kneaded, smeared with oil, and then pulled into a 100g of heavy small doses smeared with oil and rolled into small strips, with a wet cloth cover tightly to be used. 2 Stretching Noodles (1) chopsticks noodles: roll the noodles thin (about 5-8), gently tug the noodles with both hands, and then the head of the flat column up, with both hands to lift the noodles and pull hard, and then popped on the case, both arms open and then a pull, then with the right hand will be pinched at the end of the noodles to lift the left forefinger, the middle finger into the fold, a little popping will be the noodle apart, both hands stretch out slowly outward stretching pulling and then use the left ring finger, little finger, to pull out the left hand ring finger, little finger. Left hand ring finger, little finger to the middle of the noodles hanging, the left hand index finger and the middle finger of the original hanging noodles to the right hand, and then left and right outward stretching and pulling, so two or three times, that is, into the head of the fine noodles, with the hand into the pot of boiling water to cook that is completed. (2) Splash noodles with oil (i.e., wider noodles): flatten the small strips with your hands and roll them into wide slices, press a line across the center of the wide slices with a small rolling pin, separate your hands into wide slices, then split them along the middle of the line, put them into a pot of boiling water to cook, and then fish them into a bowl. (3) splash oil: put an appropriate amount of dry chili noodles, scallions on the surface, will be boiling sparks of oil poured into the bowl of chili on the surface that is, splashing the surface can be put on a variety of seasonal greens, such as chives, toon, bean sprouts, bok choy, and so on, like to eat chili can be put on some oil splash chili. Rice vinegar, soy sauce, salt, pepper oil mixed together as a seasoning, but the seasoning must be splashed with oil before and boiled noodles, so that the flavor into the noodles.

Three, brine noodles

Brine is usually brined meat soup, put on the mushroom, fungus, yellow flowers, etc., thickened with starch, beaten egg, some also pour a layer of pepper oil to increase the flavor. Specific method

Main ingredients: pork (ultra-thin slices), sliced mushrooms, bamboo, yellow flowers, sliced fungus, sliced portobello mushrooms

Accessories: eggs, hand-rolled noodles

Seasonings: green onion, ginger, garlic, peppercorns, water starch, chicken broth, salt, light soy sauce, sesame oil

Methods:

1, Shiitake mushrooms, flowers, wood fungus, bamboo, portobello mushrooms, soaking in hot water to develop, wash and rinse. Soak hair open, wash, do not pour out the water of the mushroom, filtered out and hit the brine with;

2, take the soup pot with onion and ginger pork cooked thin slices, sliced mushrooms and yellow flowers, fungus, bamboo, portobello mushrooms into the pot to add boiled meat soup and hair mushrooms in the waterton 20 minutes, add salt, chicken, soy sauce, seasoned thickening, and then add the beaten egg, removed and poured into the soup pot, brine on the ready;

3, take the soup pot, and then add the egg, removed and poured into the soup pot, brine on the good;

3, take the soup pot, and then add the egg, and then add the egg, remove and pour into the soup pot, brine on the good;

3, take the frying pan with some sesame oil and salad oil and a few peppercorns, add garlic, fried and poured on the good brine.

4, cooking noodles pouring brine can be, brine can be appropriate thicker, easy to hang on the surface, good taste.

Four, knife dial noodles

1000 grams of flour, 500 grams of water.

Pour the noodles into the basin, water and up (water temperature: winter temperature, spring, summer and autumn cool), playing up the spikes, kneaded and kneaded light, a little molasses, rolled into a 4-mm-thick, 23 to 26 cm wide long band, and then sprinkled with the top of the pounce (preferably starch for the noodle pounce) folded into six layers, placed on a special smooth small board (commonly known as a paddle plate), with a special two-pointed with the handle of the paddle knife, both hands, each hand holding one end of the knife, one knife one knife The noodles are then pushed forward and cooked in a pot. 

The noodles are three-pronged in shape, and are very tasty. It can be eaten with a variety of meat and vegetable toppings or marinades, or in soup.

V. Noodles in soup

Raw materials: 100 grams of egg noodles, 1 egg, garlic cloves or small onions 3, salt, monosodium glutamate, fragrant soup, peanut oil.

Method

(1) Crack the egg into a bowl and beat it well with chopsticks. Put the frying pan on the fire, put the peanut oil to heat, pour in the egg mixture spread into egg skin, take out and cut into thin shreds. Wash the garlic cloves or scallions and cut into 3 cm pieces. (2) pot with water to boil, under the egg noodles cooked, fish out in a bowl, sprinkle with shredded egg skin, garlic or scallion segments. (3)Pour the soup into the frying pan and boil, skim off the floating foam, season with refined salt, monosodium glutamate, and then point some sesame oil, pour on the noodles can be. 

* The most important thing to do with clear soup noodles is to make sure the scallion oil is fragrant. White noodles in clear soup may seem tasteless, but in fact the essence is in the scallion oil, so to make a good bowl of noodles in clear soup, the production of scallion oil can not be sloppy!

Sixth, pick tip

Take the flour into the basin, add a little salt, add water in small increments, stir clockwise with chopsticks, gradually form a floury

Stir to shape and knead into a dough, cover with plastic wrap, molasses for 30-60 minutes

Molasses dough is smooth and elastic, can be picked up with chopsticks, touching it does not stick to the hand. Next, prepare a picking board and picking chopsticks

Heat some water in a pot, put some of the dough on the picking board, and use the chopsticks to spread out the front of the dough

When the water boils, use the chopsticks to quickly pick the dough into the pot, and then bring it to a boil over high heat

In the middle of the pot, you can store the water again, and then pull out the dough when it's cooked. In fact, this, I feel with the hot pot noodles under the shrimp slip is a technique

seven, mixed soup

Materials: flour, tomatoes, green onions, fungus, diced ham, parsley, oil, salt, chicken

Practice:

1, tomatoes, cleaned and sliced.

2, sliced scallions, oil hot, scallions in the pan, sautéed.

3, tomatoes into the pan fried, add a little soy sauce (hot flavor better), stir fry evenly.

4, the pot add the right amount of water.

5, egg stirred well (one egg).

6, the pot of soup boiled, the stirred eggs, slowly pour into the pot, while pouring, while stirring the soup, so that the egg will be more uniform.

7, while waiting for the soup to boil, we can make the lumps.

8: Serve the flour on a large plate.

9, turn on the faucet, the water flow should be small, use chopsticks to keep stirring.

10, keep stirring, it is best that the plate is also shaken, until all the flour, are small lumps.

11, stirring the lumps at the same time, the pot of soup also opened. While stirring, drop the stirred lumps into the pot and continue to stir the lumps. (Stir the lumps as small as possible to make them more flavorful.)

12. Stir all the flour in the pan, and add it to the pot. Add the rest of the ingredients and cook for a few moments. Add a little salt, chicken essence and parsley, served.

When eating, customers can pour some aged vinegar by themselves, the flavor will be better.

Eight, rubbing the tip

Raw materials: tofu, sauerkraut, sorghum flour, white flour, mung bean noodles, warm water, salad oil 7, chopped green onion, sliced garlic, refined salt, soy sauce, chicken essence, pepper, sesame oil, broth, each in moderation. 

Method: 1, the three kinds of flour at the same time into the basin and mix well, add warm water and dough, knead and kneading light, slightly molasses. 2, the rubbing piece of the bed on the edge of the pot of boiling water, the left hand to hold steady the bed, the right hand pulled a fist-sized piece of dough on the bed of rubbing the noodles into the pot into the rubbing, cooked that is, fish out of the pouring soup to combine consumption. 3, cut the tofu into cherry dices, into the boiling water off a bit, remove the soy flavor fish out, drain and standby. 4, ladybird on the fire into the oil, into the onion, garlic and tofu stir fry, and then pour into the pickled mustard greens (with a little juice soup) with the stir fry, and then add the right amount of refined salt and a little soy sauce, pepper and broth, to be hot and flavorful vegetables, sheng into a large bowl, drizzle a little sesame oil can be.