Only China and Japan are leading in pasta in the world (of course, Japanese pasta technology was also handed down from the Tang Dynasty). Italian noodles are also good, but they are not as good as China in variety.
The following is a brief introduction to the characteristics and production methods of Lamian Noodles, Lamian Noodles, Lamian Noodles, Lamian Noodles, Daoxiao Noodles and Daoxiao Noodles:
One: Lamian Noodles:
Features: It tastes smooth and refreshing, soft and chewy, which is different from rolling noodles and noodles.
The practice is as follows:
1. Dissolve refined salt in warm water, pour it into flour and mix it into snowflake shape, evenly knead the flour into dough, and simmer for about 10 minute.
2. Knead the dough into a long strip, hold both ends of the dough with your hands, shake it slowly, and fold both ends in half after stretching. The above process is repeated many times. When the thickness is equal, wipe the noodles with alkaline water by hand.
3. Put the noodles on the chopping board, sprinkle the patch, hold both ends with your left hand, buckle with the middle finger of your right hand, then place the noodles on the chopping board with the palm of your left hand down and the palm of your right hand up, and sprinkle the patch slightly. The above process is repeated seven times, and the noodles are three millimeters thick.
Before cooking, pull off both ends of the noodles, put the noodles in the pot, take them out in cold boiled water, then take them out in a bowl, and add seasonings (fried sauce, halogen, sesame sauce).
Two: disk surface (refers to beef disk surface)
Features: clean and smooth, crystal clear, beef tender but not firewood.
The most authentic is the beef noodles in Huainan.
Exercise:
The surface of the beef plate should be kneaded well. As for the materials, Huainan's practice is to fry the dried red pepper with warm oil until it is semi-paste (slightly paste), and then pour the braised beef and the soup of braised beef into the pepper and oil. After the fire boils, simmer slowly until it tastes delicious. The best thing to eat after cooking is that pepper.
On the one hand, the surface of Anhui is good, on the other hand, it is also good. Xinye county produces high-quality wheat. Noodles are made of refined wheat flour, which is mixed with salt and water in proportion according to the different seasons of the year to make dough. After repeated kneading, it was made into small noodles with a diameter of half an inch and a length of eight inches. Then apply sesame oil, code the box and cover it with a clean wet towel. Moisturizing fried dough sticks are soft and long, and feel like silk.
When making a board, the chef arranges three sticks on the chopping board, pinching three heads with his left hand and three heads with his right hand, suddenly raising his head and slamming it on the chopping board. One after another, grasping, throwing, pulling and flashing, hence the name board. In the chef's hand, the three small noodles are changed from short to long, from thick to thin, and converted into three times. The total length is over 50 feet, and the thickness is even, just like a waterfall.
Pick up the cooked board, clean and smooth, crystal clear. The cook pinched some green vegetables and put them on it, then poured them with hot red jujube. White flour, green leaves and red scorpions greatly increase people's appetite.
The production of SAO Zi is also very particular. The ingredients are fennel, pepper, cinnamon, batter, salt, red pepper, butter and beef. Make a pot of minced meat and put all kinds of materials in a certain proportion and order. When making, the butter is diluted and boiled first, and then the seasoning is added. There are a large number of dried red peppers to highlight the spicy taste and color of seeds, and beef also accounts for a large proportion. Cut the best beef into square pieces, and then throw the beef into the pot after the red pepper is colored. At this time, we must master the heat, so that the beef can be cooked properly.
After the SAO seeds are prepared, they are scooped into a porcelain-lined basin, cooled and solidified into a solid, which can be taken as you eat and stored all the year round without deterioration.
Three: Lamian Noodles:
The most authentic one is Lanzhou Lamian Noodles. It can be called the quintessence of China.
Features:
Yiqing (clear soup), Erbai (radish white), Sanhong (Chili oil red), Sihong (coriander and garlic green) and Huang Wu (Huang Liang noodles) have clear soup, crispy meat and long noodles.
Exercise:
The five steps of making Lanzhou beef Lamian Noodles noodles, including material selection, dough mixing, dough awakening, sliver making and Lamian Noodles, skillfully utilized the physical properties of ingredients, namely the extensibility and elasticity of gluten.
First, select a surface.
Generally, you should choose fresh high-gluten flour, and Lanzhou has special flour for beef and Lamian Noodles. It is not advisable to choose old flour, not to mention contaminated flour that has been eaten by insects, bitten by rats and moldy, because this kind of flour not only does not meet the hygiene standards, but also contains protein molecules, which are decomposed into amino acids by protease (due to pollution and other reasons, the activity of protease is enhanced), so that protein can not combine with water to form gluten, thus greatly reducing the generation of gluten. Only fresh high-gluten flour with high content of protein (special flour for Lanzhou beef and Lamian Noodles) can guarantee the prerequisite for the successful production of Lamian Noodles.
Second, mix noodles.
Mixing dough is the basis and key of making Lamian Noodles. The first thing to pay attention to is the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of mixed dough is always kept at 30℃ by using different water temperatures, because at this time, the water absorption rate of protein in flour is the highest, which can reach 150%, and the gluten production rate is also the highest, with the best quality, that is, the ductility and elasticity are the best, which is the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 30℃, it will also reduce the generation of gluten. When the temperature reaches 60℃, protein will be denatured and lose its properties. Is to keep the dough in the most suitable stretching range. Secondly, proper amount of water and ash should be put into the dough, because they can improve the yield and quality of gluten in the dough. For example, an appropriate amount of water, its osmotic pressure can narrow the distance between protein molecules in dough, increase the density, especially increase the viscosity of gliadin, one of gluten proteins, thus improving the generation and quality of gluten. Pay attention to "three times of water, three times of ash, 998 1 rubbing". Ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked by the grass in the Gobi desert. Adding it to noodles not only makes noodles have special flavor, but also makes noodles smooth, yellow and firm. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most important.
Third, wake up.
Proofing, that is, putting the mixed dough for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer), is also aimed at promoting the generation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, thus improving the generation and quality of gluten.
Fourth, slip and fall.
After repeatedly beating, kneading, stretching and throwing the dough, the young man with strong arms put the dough on the panel, grabbed both ends of the strip with both hands, lifted it up and slammed it on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are constantly flapped. The purpose of this is to adjust the arrangement order of gluten in the dough, so that the disordered protein molecules are arranged in long chains, which is called Jin Shun in the industry. But twisted into long strips, 20 mm thick, chopsticks long, or twisted into round strips.
Verb (abbreviation of verb) spicy noodles
Put the smooth noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles with different sizes and thicknesses according to the diners' preferences. If you like round surface, you can choose five styles: thick, two thin, three thin, thin and capillary. If you like the board, you can choose three styles: big width, wide width and leek leaves; If you want something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles has unique skills. He holds both ends in his hands, and his arms are evenly pulled outward. Then the two ends are folded in half and placed in the fingers of one hand at the same time (usually with the left hand). The middle finger of the other hand is hooked down to the other end, and the palm is up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced chefs, not only has a fast Lamian Noodles speed (generally only takes about 10 second), but also has a uniform thickness and does not break, which is difficult for novices to do. A noodle joint pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness. Generally, the thin two pieces are 7 buttons and the thin one is 9 buttons. The capillary surface can reach 1 1 button, and the strips are as thin as silk without breaking, which is really the essence of China cooking. Noodles are smooth and smooth, and can be fished out after a little boiling in the pot. They are elastic and do not stick to hands. There is a saying that goes down to the pot: "Lamian Noodles goes down to the pot like a winding thread and turns leisurely, holding the chrysanthemum petals in the bowl". Lamian Noodles seems to be an acrobatic performance.
Besides Lamian Noodles, the most important technical content of Lanzhou beef, Lamian Noodles beef and Lamian Noodles is the pure and fragrant soup, which can be said to be the soul of Lanzhou beef noodles. No wonder someone wants to pay 500,000 to 600,000 yuan for the soup formula of "uncle horse Beef Noodles". People in Lanzhou eat beef noodles and soup before they know whether it is authentic. Since Chen Weijing of Huaiqing House made the first bowl of beef noodles in Jiaqing period of Qing Dynasty, the recipe of this soup has been passed down from generation to generation. The so-called clear soup is not ordinary beef soup, but is mainly made of dozens of seasonings and beef soup. The most representative beef noodles in Lanzhou are the famous "Majia Uncle Beef Noodles". Uncle Majia's beef noodles inherited the practice of Huaiqing Prefecture (now Boai County, Henan Province) and purified Chen Jia's Che Xiao's soup-stock beef noodles. It takes soup as the source of all kinds of umami flavor, pays attention to the use of soup, is good at making soup, and especially pays attention to the modulation of "clear soup", which is clear and fresh. The method of making soup is recorded in Qi Yaomin's Book. After long-term practice, the soup stock is made of beef, fat chicken and beef as the main raw materials, with more than 30 kinds of seasonings and traditional Chinese medicine. After boiling and slightly boiling, the flavor of the main ingredients is dissolved in the soup, and it has to be "cleared" twice in the middle. The finished product is crystal clear and delicious, and it is the most delicious soup in beef noodles. Nourishing blood and calming nerves, expelling wind and dredging collaterals into spleen, lung and kidney meridians have the functions of invigorating spleen and lung, consolidating kidney and replenishing essence. The beef noodle restaurant, which once flourished in the Qing Dynasty, never opened again because of the war. The method of making "Ma Jia Da Shu Beef Noodles" is absolutely exquisite. Even now, the production cost of each bowl is 10 yuan and 80 yuan.
When cooking soup, tender yak meat produced in Gannan grassland is selected, and beef spinal cord and leg bones (commonly known as bonzi bones), beef liver and some chicken soup are added. Then add pepper, tsaoko, cinnamon, ginger peel and other seasonings in proportion, and then add local special radish slices to the extra-large pot-shaped iron pot to boil the soup. The broth is fragrant and clear. This "clear" natural fragrance is unparalleled. Only use the prepared clear soup when eating. Cooked Lamian Noodles is poured with clear soup, served with diced beef (or sliced beef), coriander and garlic sprouts, and served with bright red Chili oil. Lanzhou, located on the beach of a valley in the upper reaches of the Yellow River, has the best groundwater quality among cities above the provincial capital. In addition, the edible beef in Lanzhou is mainly yak produced in Gannan and Qinghai. Yak is short and healthy, with high carapace, small and drooping skin, long body hair, black or black and white spots and fluffy tail hair. Adult weight 200-300 kg, cold-resistant, growing in the plateau above 3000 meters above sea level, can survive in mountainous areas with thin air, long growth period, strong body and cold-resistant. Yaks naturally stocked in the pollution-free grassland environment on the plateau are not only delicious, but also eat many weeds and medicinal species (such as Fritillaria, Cordyceps, Radix Isatidis, safflower, etc.). For a long time, there has been a saying among local herders: "Our cattle and sheep eat Chinese herbal medicines and drink mineral water. Urine is Taitai oral liquid and urine is Liuwei Dihuang pills". This sounds a bit exaggerated, but on the other hand, it reflects that yak meat is really natural and pollution-free. Therefore, its meat has the functions of expelling cold, treating stomach cold, rheumatism and rheumatoid diseases, nourishing yin and tonifying kidney, and strengthening the body. Its nutritional value is extremely high. Anyway, authentic Lanzhou beef noodles can't be made anywhere else.
As for the specific practice of Lanzhou Lamian Noodles, I can't just say it here. I just want to talk about his comprehensive characteristics. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (chili oil red), green (coriander, garlic green) and Huang Wu (noodle Huang Liang). Uncle Ma's family is very strict about the quality of beef noodles. In his words, the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long.
From the production and principle analysis of Lanzhou beef Lamian Noodles, we can see that Lamian Noodles technology is the crystallization of the wisdom of working people in China, which integrates science and technology. This requires us to sum up the production experience seriously, so that it can better serve the society in practice. An American catering expert came to Lanzhou to inspect beef Lamian Noodles and observed Lamian Noodles's "unique skills". He was surprised and said, "I have been to many places in the world and have never seen such a miracle." Domestic counterparts say, "absolutely", there is no comparability; Observers say that "God" is like "magic"; Foreign friends say that this is a miracle of China and the world. Now, clear soup beef noodles have become the main representative of Lanzhou snacks and the pride of Lanzhou catering industry. Today, no matter where you are, you can taste authentic clear soup beef noodles.
Four: pull a face:
Lamian Noodles is a famous snack in Xi. Renowned at home and abroad.
Features: Good color, aroma and taste, shiny and Huang Liang appearance, tangy aroma and smooth entrance, which is a popular local flavor pasta.
Exercise:
Ingredients: Thick noodles (preferably from Lamian Noodles), favorite vegetables, garlic sprouts, and Chili noodles.
Seasoning: salt and vinegar are enough.
Practice: Cook the noodles, take them out, add salt, vinegar, chopped garlic and Chili noodles to the bowl, pour hot oil on the Chili noodles and garlic seedlings, and mix well to serve!
Face to face practice:
1。 Noodles: Be sure to add salt water. If you add salt water, it will take a long time to wake up.
Points, if less, shorter;
2。 Wire: if you draw a wide surface, it will be coiled into strips in my drawing (forgive me for being too big and having different thicknesses), and if you draw a thin surface, it will be coiled into thinner and longer strips; Be sure to apply oil evenly and cover it with plastic wrap or gauze;
3。 When you wake up, you can go to Lamian Noodles. When widening the noodles, you should roll the strips slightly with a rolling pin, and then pull them, and just narrow the noodles directly.
4。 Generally speaking, you can't learn Lamian Noodles at one time, but you should master the strength of holding noodles. Different flours have different tempers, so maybe you should be familiar with your flours.
Five: cut plane
Features: there is no geographical distinction, and it belongs to mass food.
The main ingredients of Daoxiao Noodles are protein, fat, carbohydrate and dietary fiber. It is more popular and tastes better than dried noodles.
Exercise:
Material: 500g cooked Daoxiao Noodles.
Making:
1. Add 500g of water, 1500g of salt and 15g of edible alkali into 15g flour, mix them evenly, then repeatedly fold and roll with a flour beater to form a dough sheet with a thickness of about 3mm, and then process the dough with a length of about 50cm with a dough knife with a gap of about 4mm.
2. Put enough water in the cauldron (about 7,500g, which can be divided into batches due to insufficient water in the cauldron), put it in the raw noodles for dispersion after boiling, then boil the cauldron to make the raw noodles float (you can't cook them for too long, just float the noodles, whether cooked or not), take them out, rinse them with cold water, and drain the water.
3. At this time, the semi-finished products are not suitable for cooking and eating, and there is a process of "water absorption". That is, the noodles washed and dried in cold water are divided into 10 parts and put into a bowl (to keep the appearance of semi-finished products beautiful and attract customers when displayed), then poured into a fine noodle sieve, covered with a wet cloth (to avoid local noodles from being dehydrated and hardened by wind) and left to stand for more than 3 hours. Hot mixing is the easiest way to cook Daoxiao Noodles, so it is also the most preferred method at home. The hot mixing method is to boil a large amount of water, then add noodles, put them into a pot after cooking thoroughly, and then add soy sauce, refined salt, monosodium glutamate, garlic vinegar (mixed with garlic paste and balsamic vinegar), onion oil (fried with lard and chopped green onion) and chopped green onion and mix well.
4. If the noodles are cooked or fried, you can season the ingredients and put them in a pot to cook or fry them, then put them in a boiling pot under the cut surface to cook them, then pick them up and cook them, or fry them evenly with the ingredients.
Six: Facets:
Features:
Daoxiao Noodles is the most representative noodle in Shanxi Province, ranking first in the world, with a history of hundreds of years. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The entrance is soft and non-sticky, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers.
Exercise:
The key is the production of halogen:
1. making halogen
It is appropriate to use various toppings to make brine, but according to people's habits, it is more appropriate to use brine with more soup in Daoxiao Noodles. The practices of two kinds of brine in Shanxi are recorded as follows for your reference:
1, gravy:
Main raw materials:
200 grams of cooked pork belly slices and 500 grams of eggs.
Auxiliary raw materials:
20g of day lily, 0/00g of auricularia auricula/kloc, 200g of fresh tofu, 0/00g of winter bamboo shoots, 50g of shrimp skin, 0/5g of Jiang Mo/kloc, 20g of lard, 2g of pepper, 0/00g of bean sprouts/kloc, soy sauce, monosodium glutamate, sesame oil and so on.
Production method:
1, daylily and auricularia auricula are soaked and washed, and processed into small pieces and segments for later use; Selecting and cleaning bean sprouts, cooking them in cooked meat, and processing them into thin slices; Soak the shrimp in boiling water for later use.
2. Add bone soup into the pot, boil it, skim off the floating powder, add the above raw materials and accessories to taste, thicken the eggs with water starch, sprinkle it into the soup, and add sesame oil to make a marinade.
2, three fresh salt water
Main raw materials:
Sea cucumber100g, squid100g, cooked chicken100g and eggs 500g.
Auxiliary raw materials:
50g of lard, 50g of onion, proper amount of refined salt, a little pepper, garlic cloves, monosodium glutamate, cooking wine, soy sauce and Jiang Mo.
Production method:
1. Cut the sea cucumber and squid into small pieces, blanch them in boiling water for later use, cut the cooked chicken into small pieces, and cut the onion into sections.
2. Heat lard on fire, add pepper and onion, fry until fragrant, and take out onion and pepper for later use; Stir-fry squid slices, sea cucumber slices and chicken slices, add seasoning materials, mix well and take them out for later use;
3. Boil 2,500 grams of bone soup in a pot, add sea cucumber and other ingredients to taste, thicken with water starch, break up the eggs, and put them into the soup to form three fresh soup brine.
In short, the practice of soup brine is ever-changing One principle is to give priority to salty and fresh mouth, which is more in line with the tastes of northerners. Shanxi is the hometown of Daoxiao Noodles.
2. The production process of Daoxiao Noodles:
Ingredients: 500g flour, 200ml cold water.
Production method:
1. Pour the flour into a basin and add water to make a hard dough. After thorough kneading, cover it with a wet cloth for 30 minutes.
2. Knead the dough into a thick strip slightly longer than the left forearm of the operator, and lift the lower part of the dough with a fine flour stick. You can also knead the dough into a rectangular thick cake shape, and roll the fine flour stick in the middle and lower position to make the dough stand up in the direction of the flour stick.
3. When operating, stand in front of the boiling water pot, the left upper arm leans forward slightly, and the left lower arm stretches horizontally in line with the hand, holding the dough. Take a tile knife in your right hand. Tile knife is a kind of knife specially used for cutting face, and its shape is similar to tile. When shaving, the thumb of the right hand is facing down and the other four fingers are facing up. Hold the blade with the convex back facing down. When cutting, the angle between the knife surface and the dough surface should be smaller, the blade should be cut obliquely, the dough should be cut from right to left, and the cut surface is triangular. About 30 centimeters long. The back of noodles can form an edge, because the next knife will always cut the edge of the previous knife, which requires moderate thickness, uniform thickness and long edge.
Cut Daoxiao Noodles directly into the pot, cook while cutting, order cold water once after the water boils, take it out after boiling, and rinse it with cold water to get a white blank Daoxiao Noodles.
Note: Daoxiao Noodles can be served with diced pork fried sauce, small fried meat, large fried meat or three fresh sauces. Among them, Sanxian Dalu is more particular, including sea cucumber, diced chicken and orchid slices. Stir-fried meat is made into jar meat, stewed with water and raw juice, and the taste is very mellow. Small fried meat is made of lean meat or shredded pork with oil, juice and magnolia slices. Diced meat with fat content 1/3 and lean meat content of 2/3 should be cut into diced meat with 100g. Add onion and ginger to the wok, stir-fry the meat until it is 80% cooked, pour in 100g yellow sauce, stir-fry until the sauce is chestnut, and serve with noodles in a small bowl.
Thank you!