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The composition of Huimian Noodles
In normal study, work and life, everyone is familiar with composition. Composition is a transition from internal speech to external speech, that is, from a compressed and concise language that one can understand to a developed and standardized grammatical structure that others can understand. I believe writing a composition is a headache for many people. The following is the composition of Huimian compiled by me for your reference only. Let's have a look.

Hui Mian's composition 1 Every time I go to eat delicious food, I always think of Hui Mian in my hometown, and even secretly say, "The mountains, waters and Hui Mian in my hometown are the most beautiful." You see, I, a gourmet king, really have a soft spot for my hometown! Huimian Noodles is not only delicious, but also beautiful. One by one, "Snow Girls" performed water ballet in the soup, and the tempting beef pieces, red wolfberry, black fungus and green cabbage were put together into a "colorful picture", which made people salivate.

Huimian Noodles's method is not difficult. Roll the kneaded dough into a long oval cake about 10 cm long, then apply a layer of cooking oil to the skin and wake it up for a while. He wants to stir-fry the noodles before they are put into the pot. The chef first puts a little oil into the pot. When the oil emits white smoke, he quickly puts the beef and the prepared ingredients into the pot to stir, then puts the medlar, fungus and cabbage into the pot, and finally puts the cooked soup. After the soup boiled, the chef magically turned the cake into a slender, soft white ribbon and blended it into the "warm" soup. At this time, I saw the chef's face rolling with sweat and said, "Do you want something spicy?" When you have finished your answer, a bowl of steaming emblem will be served. Every weekend, I pester my mother to go to the Huimian Noodles Pavilion, eager to ask the waiter for a bowl of delicious Huimian Noodles. The air is full of attractive fragrance. I took a sip of thick soup and closed my eyes. It's delicious! Pick a badge and chew it in your mouth. Then Hui Mian will jump around between my teeth like a qq candy. Full of energy! But this fine chewing can't satisfy my taste buds. I ate rice noodles without scruple and got burned several times. It's really "impatient can't eat hot Huimian Noodles"! But soon I "destroyed" this bowl of Huimian Noodles! My friend, I think you are already "drooling in thousands of feet, and the soul reaches the noodle restaurant"!

If you want to eat such delicious Huimian Noodles, please come to Henan, and I promise that Huimian Noodles in my hometown will definitely let you glad you came!

Composition of Huimi Noodle 2 Do you know what you must try when you come to Henan? Do you know who Henan cuisine is? Everyone in Henan knows it's a badge!

Hui noodles can be said to be among the best in the food list in Henan and even the whole country. All this is because it has two unique features, namely, two miracles.

The first must-materials must be used. Huimian Noodles's materials are very elegant. Huimian Noodles is divided into three counties, Huimian Noodles and mutton Huimian Noodles. Let's start with the three delicacies, the emblem and the three delicacies. As the name implies, there are three main ingredients, sea cucumber, shrimp and squid. Although the composition is not big, it is definitely a boutique, and it is definitely a five-star taste. Mutton Huimian Noodles is mainly made of mutton and coriander. It is best to choose leg of lamb for mutton. This part of the meat is not only easy to cook, but also the most important thing is that it matches the fragrant soup best. The main function of coriander is to enhance fragrance, refresh and remove fishy smell, and at the same time, it can make the color look better.

The second skill-work. The taste of Huimi noodles is related to the fine ingredients of Huimi noodles, and of course it is inseparable from the exquisite workmanship. The unique feature of the wisdom noodle practice lies in the word "noodle". As pasta, it will have several more processes on noodles. To make a bowl of Huimian Noodles, the noodles should be processed first, and an oval noodle should be made first. In order to make the noodles more tasty and gluten-free, it is necessary to brush a layer of oil on the dough, and then use the hand of the noodle slinger to spin the long noodles. In the process of being thrown into the face, the face thrower is like a dragon, and the face is like a dragon in the air. The following production process is very simple. Cooking Huimian Noodles with mutton soup from cook the meat is the best choice for Huimian Noodles. When cooking in Hui noodles, put mutton in Hui noodles, sprinkle with coriander, and a bowl of Hui noodles is ready.

Take a look, gold, pink, green, white and colorful. Smell it, it's delicious and delicious, and it's mouth watering. Taste it, it's delicious and delicious. Often think about it, it turns out that this is also the characteristic of Henan cuisine and the pride of Henan people!

As the saying goes, "Food is the most important thing for the people." In Hui Mian's composition 3, there are countless delicious foods in the world, including roast duck, mutton bread in soup, crossing the bridge with rice noodles and Daoxiao Noodles ... The most impressive one is the mouth-watering nourishing Huimian Noodles.

I remember the last time my mother took me to eat nourishing noodles. After a long queue, the noodles finally came up. I saw that in the milky noodle soup, the wide noodles were like white ribbons hidden in the water, with some fungus scattered on them. Glittering vermicelli and yellow bean curd skin are intertwined; Golden daylily, green coriander and orange medlar swim in the water like fish. When I was stirring with chopsticks, a few pieces of delicious mutton floated up and down in the bowl, and I could vaguely see a few pieces of Angelica sinensis, a scholar's refreshing mutton soup. Looking at Huimian Noodles in various colors, I couldn't help but "drool" and picked up chopsticks and tasted it with relish.

The fragrant aroma of nourishing face makes people's appetite open, and it is full of praise when they taste it. When you put noodles in your mouth with chopsticks, it's delicious, delicious. In addition to the fragrance of noodles, you can savor them carefully, and there is a faint taste of Chinese medicine. Because this nourishing noodle has added Astragalus and Angelica which can replenish qi and blood. The vermicelli tastes smooth and refreshing, and the tofu skin tastes rich and the bean flavor is overflowing. Pick up a piece of ripe tender rotten mutton, whether it is fat or thin, it is very chewy, fat but not greasy, fresh but not tender.

After a while, I went to taste the ingredients, took a bite of orange medlar, and a soup fell out of it. Lycium barbarum itself is sour and sweet. With this soup, it is simply unspeakable delicious. Black fungus and day lily taste crisp and delicious, and coriander absorbs the taste of soup and is more delicious.

The most important thing to eat Huimian Noodles is to attend classes. After eating Hui noodles, I can't wait to pick up a spoon and scoop a spoonful of soup. The delicacy of mutton and the fragrance of noodles spread rapidly in my mouth with the fragrance of coriander. From mouth to heart, I couldn't control my hand, picked up the bowl and drank the soup unscrupulously. Soon, a big bowl of soup was swallowed, but the smell of mutton remained in my mouth.

Are you drooling already? Then nourish Huimian Noodles. It's not only nutritious, but also delicious. The smell is "there is something in the sky every year, and it is rare to smell it on the ground"!

The composition of wisdom noodles 4 As the saying goes: "One side of the soil and water raises one side." China's food culture is world-famous, and every place has its own flavor. In my hometown of Henan, there is a kind of pasta called "Huimian Noodles, Henan". If you don't know this delicious food in Henan, I'll tell you about it next.

Hui mian's practice is very particular. The raw materials are sheep bones, high-quality noodles and excellent ingredients. When making, you should first stew the sheep bones and various seasonings in a pressure cooker, then cook the noodles, add delicious vermicelli, put them in a bowl, scoop a few spoonfuls of delicious mutton soup, and finally add a little onion, coriander, fungus and salt. This bowl of emblem noodles with a tangy afternoon flavor is ready.

This bowl of Huimian Noodles is like a perfect "work of art". Sporadic oil dots float on the noodle soup, and black fungus adorns the emblem, which is really icing on the cake. There are green coriander and onion wandering in the soup, which really makes people drool for thousands of miles!

Looking at this bowl of hot Huimian Noodles, I put my nose up and smelled it. The fragrance went straight into my nose, and then I smelled it carefully. This fragrance contains a thick soup of sheep bone soup; It has the fragrance of coriander and onion, and the pure fragrance of fungus.

I don't care about the image of a lady, so I wolfed it down. The aroma of coriander and chopped green onion and the softness of noodles are the characteristics of Henan emblem. A sip of soup will be even more beautiful. I really want to say, "China!"

Huimian Noodles has a long history. According to legend, when Emperor Taizong Li Shimin ascended the throne, he fell ill with a cold on a farm of Hui people on a snowy winter day. The Hui mother and son were kind-hearted, killed a goat and made noodles for Li Shimin. Since then, Hui Mian has become a famous court food. This is because it spread from Henan to the palace and naturally became a famous food in Henan.

Huimian Noodles, Henan Province, is now very famous in the northern area. A tourist can't be counted as having been to Henan without eating a bowl of Huimian Noodles. Huimian Noodles is already the "representative" of Henan famous food.

Huimi Mian's composition 5 Hello everyone! I am the legendary wise face, and I love to see people blossom.

Speaking of me, I think everyone must be drooling, right? I am a famous figure in Zhengzhou and even Henan cuisine!

You see, I was sleeping soundly in the restaurant that day when a child pushed the door and came in. Later, Uncle Chef held my head and feet, and when he pulled me so hard, I immediately changed from a short and wide "little dwarf melon" to a long and thin "big tall melon". Then, the chef gently shook me up and down a few times, and then I grew taller again. Until I was the tallest, Uncle Chef quickly cut me into four and a half pieces. Alas, my poor body! However, I seem to have the same function as an earthworm-I can be "reborn" after being cut off, so I have several brothers and sisters at once.

Well, it's "everything is ready but the pot"! Uncle chef put me and my brothers and sisters in hot mutton soup. In the soup, my brother and sister and I played heartily ... after a while, I felt a little hot. Look, I'm starting to sweat! After a while, we cooked it. So, the chef uncle put some side dishes such as bean curd skin, kelp silk, vermicelli and quail eggs in the hot soup. Haha, we have new playmates! At first, their bodies were very cold, but soon, bright sweat appeared on their heads.

Already out! I saw uncle chef pour me, my friends and soup into a big bowl. Suddenly, the air was filled with the fragrance from my partner and me. Uncle chef sprinkled some Chinese wolfberry on me, and then left the steaming kitchen with a bowl. ...

The cook put me on the dining table and added a little Chili oil and salt. Then, a pair of slender chopsticks came at me.

"Hiss, hisses ..." Seeing my master chewing me with relish, I feel indescribable joy!

This is me, Huimian Noodles, a traditional Henan cuisine, which is delicious. If you are lucky enough to go to Henan, don't forget to try me!

Water mats in Luoyang, steamed buns in Kaifeng and Hui noodles in Zhengzhou are three famous snacks in Henan. As a small native of Henan, I have a soft spot for Huimian Noodles in Henan.

Growing up in Henan, pasta almost became my main course, and grandma's specialty was cooking Huimian Noodles. Its rich nutrition and excellent taste make me grow healthily and sturdily. When I was a child, every time I went to a physical examination, my height was almost always much higher than that of other children of the same age, and my family often talked about it.

The emblem is so delicious, let me introduce it.

The main raw materials for making Huimian Noodles are: wheat flour, mutton, coriander, bean curd skin, kelp, spinach and, of course, seasonings such as oil, salt, sauce and vinegar.

In fact, the process of making flour dough is not complicated: first, it is mixed with flour, and it takes 3-4 times at a time. Then wake up, this process is the most important, at least wake up for more than 3 hours. Why is it called "wake up"? Flour is dormant, and "waking up" is a fermentation process to wake it up from a deep sleep. Of course, while sober up, we need to stew beef or mutton with bones, and only put ginger in the soup. Remove the meat after stewing, and prepare coriander, kelp silk and tofu skin for later use. Then cut the noodles into 2 cm wide strips, grease both sides, and wake for half an hour. Then throw away the long noodles and pull them longer and longer until they are fine, and cook them with kelp and spinach. Finally, pour the broth into the bowl. In this way, a bowl of steaming, delicious and nutritious emblem was served! It may be this way of cooking all kinds of ingredients together, so it is called Hui Mian.

Huimian Noodles is of great significance to Henan people. Zhengzhou and Huizhou noodle restaurants, which are known as "Huizhou School Coming to Market", are all over the cold alley of Huajie Street in the city. When foreigners come to Zhengzhou, the first thing that comes to mind is to taste authentic mutton Huimian Noodles; Huimian Noodles in Henan Province is also a reserved dish for local people to entertain relatives and friends. Initially, according to legend, when the Tang Dynasty was established in Li Shimin, the emblem was handed down. No wonder it is so famous! Of course, the rich nutrients in Huimian Noodles are also indispensable for our healthy growth.

Now, I haven't smelled that familiar smell for a long time, and my height has been greatly reduced while I protested. ...

Friends, it's a pity not to eat Huimian Noodles until you reach the Great Wall.

Hui Mi Mian's composition 7 National Day travel, some people say it is to die! Some people say that the brain is "short-circuited"! There are many sincere suggestions from friends, and there are even "labeling" obstacles! I'm sorry for my friend's kind reminder. I flew out of my holiday hometown and came to Zhengzhou where I had no reason not to come!

There's Huimian Noodles! There are my military school classmates here! The following is a group of soldiers when I was a platoon leader and company commander!

I remember when I led troops in Anyang in X years! I can't live without Huimian Noodles three times a day. If there happens to be the voice of Henan Opera, such as "Brother Liu's speech is too partial", he will unconsciously cross his legs and keep shaking when eating. The so-called comfort should be included here!

As soon as I got off the train, my comrades were already waiting to pick up the bus at the railway station. It doesn't feel like being in a strange city. It feels like going from room to room at home, but it takes a little longer to go through the door.

It depends on the guests. I turned it upside down! Let comrades find a place to eat Hui noodles! At the same time, I don't want to cause trouble to others! Comrades can't help it, and finally found a Huimian Noodles Pavilion opened by Yexian people in Caonan Township! The host presented five bowls of Huimian Noodles first, and then served a table of dishes. I really don't know who followed whose orders.

Ask me how much I like the emblem. I have never been able to find an accurate expression! After looking for it for a long time, I finally realized one day! But I want to expose my "thick brain"! Then blush and say it-like a man likes a woman's breasts, like rice noodles! Bad language is not bad! I want to know whether glutinous rice noodles are my personal preference or the favorite of a group or a person. However, I should never be alone in my ability to go to the whole country or even go abroad with wisdom!

See the big Huimian Noodles on the table. My heart is drunk at once! First of all, the smell of mutton soup goes straight to the heart and lungs, and you will unconsciously take a deep breath with the steam of mutton soup! What a familiar smell, a long-lost smell! I'm too stingy to waste the fragrance overflowing from the mutton soup! Or an admirer of the emblem. I just stirred the green garlic leaves on my face with chopsticks, and my comrades reminded me to mix some pepper seasoning first! The seasoning seems to be fried with red pepper noodles and ash. I put forward a small spoon, sprinkled it on the surface, mixed it with chopsticks a few times, and then ate it like a storm. When chopsticks were fished at the bottom of the bowl again, it was in vain, so I had to fish with all my strength. I regret eating too fast and forgetting the taste. ...

Huimian Noodles's composition 8 My father was born in a small village in Henan, and he has deep feelings for everything in Henan, especially Huimian Noodles.

A few years ago during the Spring Festival, my father took me to my hometown in Henan to visit my grandparents. My father and I haven't been there for some time, and my grandparents happily arranged a table of Huimian Noodles. Grandpa is old and strong, and his strength is no worse than in the past. And the dough is vigorous and powerful. When kneading, you can dial a thousand pounds, pull a small piece from the big dough, knead it for a few times, and then pull it off quickly, and a noodle will be fine. Don't ask grandpa why he fell, it's the pace that grandpa is looking for the rhythm of life. On the other hand, grandma is not idle. While cooking mutton soup in the cauldron, she cooked sheep oil in the small pot, and her movements were as skillful as walking around. The clear water in the cauldron absorbs the essence of flesh and blood and becomes pure white and bright. The aroma of the small pot of sheep oil is getting stronger and stronger, and the fragrance is ten miles. In a short time, several bowls of steaming emblem noodles were served on the wooden table. The mutton in the bowl was shiny and the noodle soup was blurred. According to the routine of eating noodles: one mouthful soup, one mouthful noodles and one mouthful meat. The soup is mellow, steaming and warm the heart and spleen. Noodles are smooth and firm with uneven shapes, but they are the secret of folk cuisine. The mutton is fat and thin, and the oily and smooth taste is just right. Grandparents are not talking people, so it is not easy to express their thoughts when they speak, and they are all cooked in the noodles.

My father and my family live in Qingdao, and there are few fellow villagers in Henan. But as long as my father meets one, he will inevitably talk about Hui noodles, as well as unique folk foods in Henan, such as paste and fried dumplings. Every fellow villager in Henan can't help but miss it here. There are no gorgeous dishes and expensive ingredients in the emblem. It is rough and heroic-wide noodles, large pieces of mutton, white and transparent noodle soup, isn't it a symbol of hardworking and simple working people in the Yellow River basin? Isn't it a symbol of simplicity and cheerfulness of northerners? These people, like Hui Mian, don't covet wealth, come together, live in friendship and pursue the simplest taste. This is also the reason why people in Henan love the emblem.

Huimian Noodles is the yearning of Henan people, the simple amorous feelings of Henan people and the love of every Henan person. This is probably one of the treasures bred in the cradle of the Yellow River Mother.

At noon, the burning light of the sun sprinkled on the earth, burning us mercilessly, which was really unbearable.

My mother and I are on our way to my aunt's house. It's almost twelve o'clock, and it's finally here.

As soon as I entered the house, the little people with incense (menstruation turned into "little people" by making noodles fragrant) wandered around me. I sat at my desk, staring at the delicious bowl of Huimian Noodles, and my saliva flowed down like a waterfall, accidentally overflowing my mouth. I quickly wiped it. When my uncle saw it, he smiled: "You greedy cat, eat quickly!" " Gnome male-",that's great, I want to keep the image of a lady, but I'm waiting for this sentence!

I picked up chopsticks, picked one side, opened my mouth like a shark, and with a sigh, the other side went down my throat into the "gastrointestinal slide" and straight into my stomach, where I lived and worked in peace.

"swoops ... swoops ..." The sound of eating reached my uncle's ears. My uncle said in surprise, "Why are you wolfing down like you haven't eaten for days?" My eyes widened, but I couldn't answer because at that moment, my mouth was really empty.

In a short time, I swallowed a big bowl of Huimian Noodles, but I still wanted to eat it. Alas! What's going on here? I couldn't help being hungry, so I had to sprinkle jiao on my mother: "Mom, please get me some more noodles!" " I'm not full yet! ""haven't you had enough of this snack? You eat more than anyone! Don't! " At this moment, my aunt said, "Let her eat! "In desperation, my mother had to get me some more. I haven't eaten for hundreds of years, which makes everyone laugh.

In my opinion, Huimian Noodles cooked by my aunt is the best food in the world. My uncle later laughed at me and said, "Today I know that eating goods is done like this!" "

hahaha ......

When it comes to the delicious food in my hometown, the delicious mutton rice noodles are of course second to none. Every time I think of the delicious soup and smooth noodles, I can't help but drool.

Huimian Noodles is delicious and the recipe is simple. Almost every family will do it Boiling mutton soup is a key step. There are many kinds of Chinese medicines beneficial to human body, such as Lycium barbarum and Angelica sinensis, which make the soup delicious. Then, throw the mixed noodles into long strips, put the slippery noodles into the broth, and add some side dishes: black fungus, vermicelli, day lily and so on. , and put them in the pot to cook. After the noodles are cooked, add a few pieces of dry cooked mutton, and a bowl of mutton Huimian Noodles with good color and flavor is ready.

Look! Huimian Noodles served me a steaming, refreshing and attractive mutton soup, which soaked my every cell. I saw a faint layer of oil floating on the milky mutton soup, and the emblem smooth as jade belt was shiny in the soup. Their pens are flexible, so they look stiff. A few bright plum Delaere flowers float in the fragrant soup, just like red agate embedded in white silk. There are also sporadic green coriander, soft black fungus and crisp day lily on the noodle soup, which are rich in color and dazzling, greatly increasing the appetite. Stir it a little with chopsticks, and you will find that the roots are crystal clear, like crystal-transparent vermicelli, slippery.

Pick up a noodle and put it in your mouth. Very refreshing, as smooth as a ribbon. I took another sip of soup, and I was full of warmth and vitality. At the same time, it has a faint taste of traditional Chinese medicine, but it doesn't affect the taste at all, just a clever blending. The vermicelli is very slippery, just like a naughty little loach, "sucking" into the mouth, only feeling that the lips and teeth are very slippery. Crispy daylily tastes good, too. When you touch the soup, it overflows your mouth like a soup bag, which is delicious and interesting. If you like spicy food, put a spoonful of spicy sauce, which is spicy and refreshing and has a unique flavor.

This is the unique delicacy of Henan-mutton Huimian Noodles.