Penglai noodle is small in quantity, fine in flour and fresh in juice, which combines the five aspects of color, aroma, taste, shape and container required for food. In Penglai, whether it's to entertain visiting guests or to celebrate their wedding, most people eat noodles. In the process of falling small noodles, try to lengthen, narrow and even the noodles, thus symbolizing long-term feelings, health and longevity.
This special snack is indispensable in hotels, restaurants, ordinary shops, wedding banquets and birthday banquets. It is the favorite breakfast and dinner of Penglai people, and enjoys a high reputation in Shandong and even in the whole country.
The raw materials and methods of making Penglai noodles are exquisite and have a unique flavor.
When kneading dough, pay attention to three times of water, three times of alkali and 9981 times of kneading. Water and alkali should not be added at one time, but should be added continuously during repeated kneading. Adding salt and alkali to the dough can improve the dough quality, and the pulled noodles are smooth and yellow, with strong tendons. Because this kind of noodle has the action of pulling and falling during the production, it is also commonly known as' falling noodles' locally.
As the added water slowly blends with the noodles, the noodles gradually form a ball. After waking up, we can enter the second process-sliding, which is often called "smoothing the ribs" by repeatedly beating and pulling the noodles on the chopping board, folding the two ends into a figure of eight, buckling and drawing, and shaking them repeatedly until the noodles are smooth.
The next step is to "strip out", which is the most difficult link in the process of making small noodles. First, put the slipped noodles on the chopping board, sprinkle the noodles, and rub the noodles evenly by hand. Hook the fingers down and buckle, palm up, and pull both hands toward both sides at the same time. This is repeated for 7 times, that is, 256 pieces of 7 buckles are made into thin strips, and the made noodles are as thin as hair and smooth and smooth.
Penglai noodles are now eating cast-in-place brine, and the preparation of small noodles is more particular. If the small noodles count as ten points,' falling noodles' can account for three points, and making brine can account for seven points. Because the first bowl of noodles in Yifutang is marinated by the local famous red snapper, the authentic Penglai noodles have been marinated by red snapper (Cargill fish). Now, in addition to the real red snapper, you can also use braided fish, snakehead, oyster, etc. to make brine, and the taste is also very delicious.
When making the base soup, the base soup made of the old hen and the stick bone is good, and then the real red snapper fish is put into the base soup. Finally, add chopped green onion, Jiang Mo, auricularia auricula, pepper noodles, soy sauce, aniseed noodles, soy sauce, wet starch, eggs, sesame oil and other ingredients in turn. In this way, Penglai small noodles are made. Finally, the noodles are cooked and fished out, and the cold water is too cold. At this time, the noodles are bright and very stiff. Put it into a bowl, pour the marinade on it, and a bowl of Penglai noodles with tough, fresh and steaming noodles is done. Of course, it should be accompanied by side dishes: Chili sauce, chopped leek, chopped toon, chopped pickles and so on.
It is said that in the mid-1970s, the third restaurant, a subsidiary of the state-run catering service company, sold Penglai noodles on a large scale in the city, with a limited sales of 300 bowls per day, with a price of 5 cents per bowl. Every morning, people (mostly middle-aged and elderly people) step into the dining hall and sit around, chatting about their parents' shortcomings and tasting delicious noodles. With the improvement of people's living standards and rising prices, the price of small noodles became 1.2 yuan, and rose to 1.5 yuan around 2003, and 2.5 yuan around 2009. Up to now, the price is generally 3-4 yuan. Although the price of Penglai noodles is rising gradually, the breakfast that can be wrapped in belly for only three or four yuan is really affordable.
Since 2008, Penglai small noodle market has gradually warmed up, and entered the peak of development from 20 15. For a long time, Penglai Noodles has been a sideline industry of ordinary people, which has enhanced people's employment skills, broadened the channels for getting rich and played a certain role in the local economic development. More and more people like Penglai noodles, and their influence is increasing year by year. Not only that, people from Northeast China, Beijing and other places also came to Pengpeng to learn the production skills of Penglai noodles.
Now, with Penglai noodles becoming more and more famous, tourists who come to Penglai will also eat a bowl of Penglai noodles in the morning as an indispensable part of their trip. (Be sure to remember to eat when you go to Penglai! Small squid treat)
Penglai Faces are the business cards of Penglai people who are "walking", that is, they are honest, simple and honest and frank. Small noodles are cheap and good, in the store, small profits but quick turnover; For diners, spend less and eat enough.
Penglai noodle packs all the benefits, contacts and Penglai people's deep affection for the sea in a bowl of hot noodles. The noodles are warm to the stomach, warm to the heart and warm to the countryside. After eating, they are fragrant and lingering, and the spirit of Penglai people is still chewy.
A bowl of Penglai noodles also represents the attachment of people who work and live in a foreign land to their hometown, which embodies a deep homesickness.