In Shanxi, Taiyuan noodles with gravy are the most famous, not the kind of tomato sauce noodles like Zhajiang Noodles, but the kind of black prepared brine. Local people in Taiyuan have integrated noodles with gravy into their cultural customs. Basically, local people will eat noodles with gravy for breakfast at weddings and funerals. I mentioned a few in another question and answer, and I'm listing them here. Many of them are collected from the Internet for you to choose from. Most of them are famous old brands, mainly noodles with gravy, and maps such as Gaode can be found. I haven't eaten some of them yet, so I'll try them sometime. I don't like some flavors very much, but many people eat them. I don't know if some of them are still there. Please make your own decisions.
Zhao Laoqi Daoxiao Noodles
Dieyiwan noodles with diced pork
Qinxian noodles with gravy (unknown)
Dadongguan noodles with diced pork
Yingbin noodles with gravy (unknown)
Lele noodles with gravy (unknown)
Guodong noodles with diced pork
Yangjiabao noodles with gravy (unknown)
Laohaizi flour food branch
Liuxiang Liuweizhai
Xiayuan Guigui Noodles with Noodles (unknown)
Laojunying noodles with gravy (unknown)
Laojunying noodles with gravy (unknown)
Yongxing noodles with diced pork
Jinyilu
Many Jin restaurants also have noodles with gravy, so you can try it on the way.
I answered confidently that Zhajiang Noodles, the noodles with gravy I made, was also super delicious, not inferior to that made by restaurants. It happened that I ate Zhajiang Noodles at noon today. I made fried sauce, braised pork, sugar garlic and three dishes. Let me send some photos.
I'm glad to answer the subject's question: where is the best noodles with gravy you've ever eaten? How to cook it at home is better?
I'm a northerner, and I prefer to eat pasta. I often make noodles with gravy at home. On the one hand, eating noodles is easy to do, and on the other hand, I like eating noodles.
The best noodles with gravy I have ever eaten are still in Tianjin. My nephew made noodles with gravy according to the traditional practice of the old Tianjin people.
Tianjin people eat noodles, not because they like handmade noodles like Beijing people. It is said that most of the time, I still buy sliced noodles outside, but the halogen seeds are too particular and the dishes are very rich.
For many elderly people in Tianjin, many people will remember the noodles with gravy cooked at home when they were young. It is really exquisite. The sea bowl, three-sided noodles and seven-sided dishes are covered with colorful and lively dishes. The old people will always pass on this tradition of eating noodles.
For me, a foreigner, eating noodles with gravy is just to eat enough. There is really no grade to speak of. However, Tianjin people have a special fate with noodles. Eating noodles is not only loved by Tianjin people, but also contains rich cultural connotations and people's good hopes for life.
The noodles with gravy eaten by Tianjin people must first be made into a delicious halogen, which contains pork belly, mushrooms, day lilies, fungus and shrimps.
People in Tianjin eat noodles with gravy, which is not only a simple soup, but also four dishes.
According to the seasonal dishes, the menu is basically: bean sprouts, shredded Chinese cabbage, shredded cucumber, spinach and green beans.
Besides the menu code, we need to fry four hot dishes.
1, stir-fried shrimps, 2, fragrant dried fried leeks, 3, scrambled eggs, 4, sweet and sour gluten.
How to cook it at home is better?
Let's introduce the Tianjin noodles with gravy made at home. First, prepare all the ingredients.
Ingredients: 1 catty of sliced noodles (for four people)
Ingredients: cucumber, bean sprouts, shredded Chinese cabbage and spinach.
Cooking ingredients: shrimp, pork belly, eggs, mushrooms, day lily, fungus, leek, dried fragrant.
Seasoning: onion, ginger and garlic, soy sauce, salt, sweet and sour.
The following is the noodles with gravy that I made at home.
Specific steps:
1, first of all, make a marinade with noodles.
Stir-fry pork belly, shrimp, mushrooms, fungus, diced cabbage and gluten, add broth, and thicken the juice.
2, do a good job of cooking: cut cucumber shreds, in which Chinese cabbage shreds, bean sprouts and spinach need to be cooked with boiling water.
3. Make a stir-fried shrimp.
4. Stir-fry leeks with dried incense
5, fry a simple egg
Isn't the marinade, dish code and hot dish of Tianjin noodles with gravy very ceremonial?
Put the cooked sliced noodles in a big bowl, add halogen seeds, vegetable code and hot dishes. It's delicious.
This is the very delicious noodles with gravy that I have ever eaten.
If you want to say that you have eaten the best noodles with gravy, it should be the mushroom chicken noodles near our school when you were in college. The gluten road was bigger. I remember that the small bowl was 2.5 yuan's bowl at that time, and one person was full. After so many years of graduation, when my friend got married and invited me back this year, I tried to find it nearby, because Jinan has been investigated for illegal construction in recent years, and I don't know where to move.
If you want to say that you cook it at home, maybe our soup is delicious without so many messy spices, but you can't eat that feeling. Our family eats less noodles with gravy, and the most is miscellaneous sauce noodles, because the two children prefer it, so it's really worthwhile not to eat it once a week. The practice is particularly simple and I will share it with you today.
Ingredients: half a bowl of sweet noodle sauce (diluted with a little water), chopped green onion, Jiang Mo, pork belly stuffing, chicken essence, sugar, 13 fragrance.
Practice: burn oil from the pot, and the oil should be more fragrant. After the oil is hot, we stir-fry the pork belly stuffing, stir-fry the fat oil, add the minced onion and ginger, stir-fry until fragrant, then pour in the diluted sweet noodle sauce, boil it, add 13 fragrant, white sugar and chicken essence, and boil the sweet noodle sauce until it has no smell of raw sauce.
Noodles, preferably handmade noodles or fresh noodles bought, are not as delicious as the first two. In summer, remember that after the noodles are cooked, they are too cold. In autumn and winter, we eat hot food. Add vinegar and Chili sauce. If you like garlic, you can smash some minced garlic in advance (add water to make garlic water), not to mention how delicious it is.
Of course, the noodles with gravy in Tianjin are the best, especially the noodles with gravy in Sanxian. The ingredients are: fungus, day lily, dried mushrooms, gluten, fragrant dried pork slices, fresh shrimp, whole shellfish, eggs and so on. Practice: Heat the wok to oil, enlarge the material petals to stir-fry, stir-fry the onion and ginger slices, stir-fry the meat slices, stir-fry everything else for a while, add three times of water, cook until the fragrance is overflowing, add salt, light soy sauce, light soy sauce and color matching, until the water starch is thick, add the broken egg liquid, turn off the fire and pour sesame oil. Tianjinwei pays attention to the side dishes when eating noodles: shredded cucumber, cooked soybeans, scrambled eggs, sweet and sour crispy gluten, etc. How can it not be delicious if you get it all at once?
I cooked the best noodles with soy sauce at home. I called noodles with soy sauce. Actually, it is a feature of Xinjiang, but after our improvement, we can also make very delicious noodles with soy sauce in northeast China. I pulled the noodles with soy sauce myself, which is very good and very strong. The marinade is fried pepper, tomato, shredded cucumber and shredded egg. These seasonings are all mixed with soy sauce.
Speaking of pasta, I can't help thinking of the difference between the north and the south of China. Northerners like pasta and southerners like rice. There are different kinds of pasta in different places in China, each with its own characteristics. For example, there are Zhajiang Noodles in Beijing, Regan Noodles in Wu Hanyou, Huimian Noodles in Henan, Lamian Noodles in Lanzhou and Daoxiao Noodles in Shanxi. The best pasta I have ever eaten is the noodles with gravy made in our kindergarten. Not only I like it, but also the children in our class like it. Every time I eat noodles with gravy, the children always eat it fast and fragrant. Basically, more than half of the children can eat two bowls, and some boys eat three bowls. How can such delicious noodles be made? Today, I specially asked the chef, which is actually very simple. Let's take a look together.
Step 1: Prepare celery and cut it into cubes for later use.
Step 2: Cut the pork belly into cubes, stir fry in a pot, add soy sauce, oil consumption, salt and chicken essence, and add water to boil.
Step 3: When the water is boiled, hook it with starch and boil it, and the brine will be ready.
Step 4:
Is to cook noodles, our kindergarten is cooked round noodles, cooked very smooth and soft, and mixed with brine after cooking.
The children ate very well.
The materials used for noodles with gravy in old Beijing are more particular: the meat is cooked with five kinds of fungi: Tricholoma, day lily, fungus, and antler, etc.
Of course, I cook at home, using ordinary seasonal ingredients, simple cooking, no need to add too much seasoning, and eating the original taste of the ingredients. Let's share a regular and seasonal noodles with diced pork and beans.
Ingredients: vermicelli pork belly
Accessories: beans, tomatoes, peppers, ginger, garlic and amaranth
(1) knife change: pork belly and beans are diced, tomatoes are cut into small pieces, ginger and garlic are cut into small pieces, and peppers are cut into rings.
(2) Brine making: heat the pot, add oil to moisten the pot, stir-fry the pork belly diced, stir-fry the water and oil, stir-fry the ginger and garlic, stir-fry the diced beans and tomatoes again, stir-fry the water vapor until it stops, and season: add a little salt, chicken essence, soy sauce, thirteen spices, sugar, stir-fry evenly, and pour in boiling water, the water amount is equal to that of the dish.
(3) Boil the water pot, add the noodles and cook with low fire (no water in the middle, no cover). Add amaranth to the noodles when they are 80% cooked, cook for 2 minutes again, then take them out of the pot and let them cool. When they are too cold, control the water and pour the halogen seeds on them.
Baby Jinyang noodles with gravy in Qinxian North Street tastes good, too. Baidu map has a location.