Stove noodles
Today I will introduce to you a Shanxi noodle dish, braised noodles from the Shangdang area of ??Shanxi.
Shangdang Braised Noodles, also called Shangdang Stove Noodles, is a home-cooked noodle that everyone loves and can be made in every household. It is not only in line with public tastes, but also economical and affordable. The making method of Shangdang Stove Noodles is not only different from raw braised noodles (12-word secret to get "insufficient" braised noodles - Shanxi Specialty Braised Noodles)! It is also different from ordinary home-cooked fried noodles. Its production process is to dry-steam the noodles first, then stir-fry and simmer them once they are mature. From the initial processing of the raw materials to the texture of the noodles after they are mature, it has its own unique feature - moist and pliable.
Shanxi Pasta Dang Braised Noodles - Stove Noodles
Raw Materials and Seasonings
Raw Materials: 200 grams of flour, 80 grams of warm water, vat beans, Carrots, eggs.
Seasoning: 1/2 teaspoon of salt, a little white pepper, 1 tablespoon of soy sauce, 2 tablespoons of Shanxi mature vinegar, sesame oil, 3 cloves of garlic, and green onions.
How to knead the dough
1. Place the flour in a dry, water-free and oil-free kneading basin.
2. Pour in warm water slowly and gradually.
3. Use chopsticks to stir the flour and water evenly to form a snowflake-like dough with some dry flour.
4. Knead the dough and dry flour together with your hands.
5. Knead into smooth dough.
6. Cover with a damp cloth and set aside to cook for 30 minutes.
How to make noodles
1. Spread a little flour on the chopping board, and place the dough on the chopping board.
2. Flatten the dough with your hands and use a rolling pin to start rolling the dough.
3. Wrap the dough around the rolling pin, push the rolling pin back and forth, roll out the dough into a large piece of about 1 to 2 mm, and still roll the dough piece on the rolling pin.
4. Roll the large rolled dough piece on the rolling pin, and use a knife to cut the dough along the length of the rolling pin to form a dough piece about 10cm wide (the diameter of the rolling pin).
5. The fingers of your left hand are slightly bent and pressed against the width edge of the dough sheet. Hold the knife in your right hand and start cutting the noodles from the edge.
6. Cut the dough into thin noodles of even thickness.
The steaming process of noodles
1. Place the cut noodles in the same basin and pour a little cooking oil.
2. Use chopsticks to stir the noodles and oil evenly.
3. Put enough water into the pot and bring to a boil over high heat.
4. Set up the steaming rack and place the basin and steaming rack on the steaming rack.
5. Cover the pot and steam over high heat for about 10 minutes until the noodles are cooked.
6. Take out the steamed noodles and spread them quickly with chopsticks.
Nutritional value of flour
Wheat nutrition analysis: Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which nourishes the heart and kidneys. , strengthen the spleen and thicken the intestines, remove heat and quench thirst. Flour dietary therapy: Wheat is sweet in taste and cool in nature, enters the heart, spleen, and kidney meridian; nourishes the heart, nourishes the kidneys, removes heat, and quenches thirst; mainly treats viscera, dysphoria, thirst, dysentery, carbuncle, traumatic bleeding, and burns wait.
The process of making noodles
1. Crack the eggs into a bowl and beat them into egg yolk liquid with chopsticks.
2. Heat the pot, pour an appropriate amount of cooking oil, and pour the egg liquid into the pot.
3. When the egg liquid expands as the oil temperature increases, use a shovel to quickly break it up and take it out.
4. Add garlic slices to the base oil and stir-fry until fragrant.
5. Remove the root of the long bean, wash it with water, and cut it into thin strips with a knife.
6. Put the shredded beans in the pot and fry until they absorb the oil and turn green.
7. Add 1/2 teaspoon of salt.
8. Add a little white pepper.
9. Pour in about 1 tablespoon soy sauce.
10. Wash the carrots, peel and cut into thin strips.
11. Put the shredded carrots into the pot and stir-fry evenly.
12. Spread the steamed noodles on the vegetables. Do not turn them over. Pour a little water along the edge of the pot.
13. Cover the pot and simmer over low heat for about 1 minute.
14. Open the pot lid and stir-fry the noodles evenly with chopsticks.
15. Pour in the scrambled eggs.
16. Put the remaining 2 garlic cloves in a small bowl, mash into garlic paste, add 2 tablespoons of Shanxi mature vinegar, pour in 3 to 5 drops of sesame sesame oil, and make a garlic paste and balsamic vinegar sauce.
Nutritional value of flour
Wheat nutrition analysis: Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which nourishes the heart and kidneys. , strengthen the spleen and thicken the intestines, remove heat and quench thirst. Flour dietary therapy: Wheat is sweet in taste and cool in nature, enters the heart, spleen, and kidney meridian; nourishes the heart, nourishes the kidneys, removes heat, and quenches thirst; mainly treats viscera, dysphoria, thirst, dysentery, carbuncle, traumatic bleeding, and burns wait.
17. Pour the prepared garlic balsamic vinegar into the pot.
18. Stir evenly with chopsticks.
You should pay attention to the following six points when making Shangdang Braised Noodles
First: Kneading noodles, Shangdang stove has strong adaptability to face-to-face. Regardless of whether you use refined white flour or standard flour, the dough must be made particularly hard, because after the dough is rolled and cut into noodles, it must be dry-steamed in a cage to mature. In order to prevent the noodles from sticking to each other when mature, the dough must be Be gentle and hard.
Second: The requirements for water temperature are very strict. To make stove noodles, warm water is generally used to knead the dough. The ratio of flour to water is 1 pound of flour to 4 ounces of water. The resulting stove noodles have a moist and pliable texture. If you use cold water to knead the noodles, the steamed noodles will be firm and chewy; if you use hot water to knead the noodles (four cold and six hot), the steamed noodles will be soft and soft. Therefore, use water of different temperatures to knead the noodles! The textures are also different.
Third: Rolling and cutting of noodles. Generally, stove top noodles are required to be rolled out thinly and cut very finely, the thinner the better!
Fourth: Steaming the noodles. Home steaming oven noodles are mainly dry steamed, and the requirements for the heat are extremely strict. The water must be boiled over high heat, and then the noodles are put in and steamed over high heat. The time is usually 10 minutes. After the noodles come out of the basket, they are handled by hand in time. Shake the noodles to facilitate frying. Because cold water will produce a lot of moisture when the pot is boiling, and noodles are wet. If steamed in cold water, the wet noodles will stick to each other when exposed to moisture, affecting the taste of the finished product. In order to prevent the noodles from sticking and make the fried noodles more delicious, when steaming, mix the noodles with an appropriate amount of vegetable oil before steaming. The fried noodles will be more moist and pliable.
Fifth: Stewing noodles.
Sixth: The number of dishes and toppings when eating stove noodles are also very particular.