Heluo noodles (also known as Heluo noodles in the market) is one of the traditional characteristic wheaten foods in the five provinces of Shanxi, Hebei, Shandong, Henan and Shaanxi in the north of China. The producers use the Hele bed (a tool for making noodles with holes) to mix the mixed buckwheat noodles and sorghum noodles (now wheat noodles are mostly used). Especially in the southern part of Shanxi, the origin of noodles is early. Noodles can be seen everywhere in the streets and alleys of Yuncheng, Linfen and Jincheng. The locals joked that "Quwo Noodles" can apply for intangible cultural heritage, which shows the degree of local people's love for noodles.

Xiguan Hele Pot in Ningjin County, Hebei Province, noodles in jia county, Henan Province, and buckwheat noodles in Wulanchabu City, Inner Mongolia are also well-known, which are similar to those in Quwo, Shanxi Province, but each has its own characteristics. Noodles are also common in Datong, Shanxi, Handan, Hebei, central and western Inner Mongolia, Qingyang, Gansu, Pingliang, and Yanchi, Ningxia.

Theory of Origin

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One of the legends

There is an ancient legend in jia county: Shang Zhouwang heard that Su Daji, the daughter of Su Hu, was strangely beautiful, and she was appointed as a concubine. Su Daji was escorted by his brother and sister-in-law to the capital to sing songs, and she was honored on the way, staying at a local post office. da ji's sister-in-law was quite mysterious. Seeing the sky at night knew that there would be demons that were not good for da ji, so she cooked with flour. Walking to the door, it was too late, just to see that Kyubi no Youko fox, who was ordered by Shijie to defile the Shang Dynasty, was absorbing the Yuan God of da ji, and her sister-in-law had limited mana. She watched Kyubi no Youko fox transform into da ji, and became one with da ji's body, unable to speak in horror. False da ji cheerfully asked the name of the pasta served by her sister-in-law. When da ji's sister-in-law saw her destiny, she was saddened. She just murmured "Live, live ..." So it evolved into what is now called "Hele".

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various kinds of noodles (2) Legend has it that in the Western Jin Dynasty, Liu Ling was dismissed from office in Huojia County, and finally went to Kangcun Village in Huojia County. In her later years, she opened a restaurant. Based on Su Daji, the daughter of Su Hu, one of the four most beautiful women in history, Liu Ling ate "live noodles" when she was harmed by foxes when she passed Kangcun Post in Beijing (Chaoge), as one of the special recipes of her small restaurant, and wrote "Legend of Hele". Liu's wife also saw the doorway and decided to add icing on the cake on this basis. She visited famous doctors all over the world, quoted classics, and added 6636 kinds of Chinese herbal medicines to the stirred gravy. Not only can eating Hele satisfy hunger, but it can also strengthen the body, and even prevent many diseases, making it a peerless delicacy. As a result, "Hele Tiao" was famous for a while, and it spread all over the country, becoming a famous food. It is said that the "Korean cold noodles" spread to China still originated from the "Hele Strip" of Huojia.

legend 3

according to orthodox Taoism, guangchengzi was the incarnation of the old gentleman in the yellow emperor era, and was the first of the twelve golden immortals. "Tai Shang Lao Jun opens the Scripture": "At the time of the Yellow Emperor, Lao Jun was a teacher, nicknamed Guang Chengzi." Biography of Immortals called Guang Chengzi a Xuanyuan native who lived in the stone room of Kongtong Mountain (now Pingliang City, Gansu Province). The Yellow Emperor heard his name for a long time and came to visit and explore the way of governing the country and keeping in good health. The Yellow Emperor asked Guang Chengzi, "You have reached the peak in studying the way of everything in the world. Could you please teach me the true meaning of this?" At that time, Guang Chengzi taught the Yellow Emperor a volume of Natural Classics. Huang Di was invited to eat with him. With a wave of his sword, Guang Chengzi cut a thick peach tree at the mouth of the bowl, hollowed out the straightest section in the middle of the trunk, and drilled many small holes with a brass master's knife, the holes were as big as thick twine. Then put the peach wood on the hearth pottery, put the dough down with a mallet to form strips, and fall into the boiling water pot to cook. Dough is made of wild buckwheat growing near Kongtong Mountain, which is sweet and cool. In ancient times, people didn't invent noodles, but the dough made of cereal powder and water was collectively called "cake". So this bowl of buckwheat "cake" made by Guang Chengzi became the earliest noodle in China. The Queen Mother of the West, who returned to Zhongshan in Jingchuan, often eats it. Therefore, it is suggested that the Yellow Emperor should eat it regularly, which is of great benefit to prolonging life. The Yellow Emperor praised its unique flavor and kept in mind every word of Guang Chengzi's advice. He only felt that his heart was bright and his eyes were bright, and he praised and said, "Jin Xian Longzhong has given Qiao an active role, and Ji has a way of governing his body. The immortal teacher is really the teacher of the emperor." Say goodbye again. After the Yellow Emperor returned to the palace, he quietly cultivated himself according to what Guang Chengzi taught him. Summarize what you have learned into a medical skill-Neijing. And let the chef imitate Guang Chengzi's method in the palace during the Cultural Revolution and often make buckwheat noodles for eating. Cang Xie, the minister of word creation, also made the word "Huoluo" into "Hele". According to legend, Lapras ascended to heaven at the age of 121. Guangchengzi is the first of the twelve golden immortals, under the door of the Jade Virtual Palace. Therefore, in the folklore of Longdong, there is also an allusion that "Jin Xian traveled in Longdong by crane, and Xuanyuan went to Lapras".

Making method

Editing

Noodles are a kind of traditional pasta, and the producers put the mixed buckwheat dough and sorghum dough (now wheat dough is mostly used) on the noodles with a noodle bed (a tool for making noodles, which has a leak). This kind of noodles, which is smooth and smooth, is easy to operate and fast, and is very suitable for collective dining on larger occasions. At the same time, Fructus Zanthoxyli cooked with pure sheep oil, century-old pot soup and fresh and delicious mutton are added, supplemented by more than ten kinds of condiments such as star anise, fennel, pepper, cinnamon, chopped green onion and medlar, which not only tastes delicious, fragrant but not greasy, but also has the functions of warming stomach and removing cold, nourishing yin and strengthening yang, and protecting health and preventing diseases. In central Inner Mongolia, oat noodles are also used to make noodles for eating. After steaming, the hot oat noodles can be dipped in gravy or stew. Such a traditional and unique way of making food has taken shape as early as 1,411 years ago. At first, the ancestors used horns to drill 6-7 small holes, the holes were as big as coarse hemp thread, and the batter was put into the horns and dropped into a boiling pot to cook noodles. It is said that during the reign of Emperor Kangxi in the Qing Dynasty, Emperor Kangxi assigned a special person to make a thorough survey of the national flavor snacks, and "River Leak" was also reported to Chaoyan as one of them. One day, when Kangxi was looking for famous food according to the map, he saw "River Leak", which attracted attention because of its strange name, and ordered people to cook it according to law. After eating, I praised its unique flavor. However, because the harmony of the name "river leakage" is not in harmony with the river regulation, I am unhappy, so I changed the name "river leakage" to "Hele". In this way, the noodles, which are exquisite in workmanship, delicious and cheap, and popular among the people, have become a unique flavor in northern China.

Method 1

Prepare ingredients

Noodles, tomatoes, eggs, shredded cucumber, quail eggs, sesame seeds and Chili oil.

Production steps

1. Soak the noodles, and then leave it alone. Just cook (generally, it takes 41-51 minutes to boil the water cold, and the soaking time in warm water will be shortened a little, but you must never boil it with water, because this noodle is cooked, and if cooked, it may become a pot of porridge);

2. Put the noodles in a bowl and marinate them;

3. You can use tomatoes and eggplants as bittern, then add shredded cucumber, quail eggs and sesame seeds, and then add the main seasoning-Chili oil (the easiest and best way to make Chili oil is to wipe it clean with a clean paper towel, and be careful not to wash it with water, otherwise it will affect the taste and splash it on you when it is fried)

4. When the oil is heated to 7, pour it. ? [1]?

Method 2

Prepare ingredients

Noodles, tomatoes, eggs, shredded cucumber, quail eggs, sesame seeds and Chili oil.

Production steps

1. Pour the refined flour into a basin, add the edible alkali water to make dough, knead it into a round strip with a length of 11 cm, dip it in the water, put it into a sieve hole of a Hela bed, press the flour into a boiling water pot, cook it, take it out, cool it with water, and mix some cooking oil for later use.

2. Stir-fry the sauce with hot oil until fragrant, add onion, garlic and ginger for a little stir-fry, then add diced meat and stir-fry until cooked (commonly known as "SAO Zi").

3. Put the stir-fried SAO Zi into the pot and cook it through slowly with slow fire.

4. Add some black sauce to the pork soup. After the soup is boiled, add less leek or spinach, fish the pressed dough into the strainer, put a little soup in the pot and put it into a bowl, pour two spoonfuls of SAO Zi, and then add less vinegar for immediate consumption.

Method 3

Ingredients: noodles (raw)

Accessories: carrots, cucumbers, mineral water and garlic (dehydrated)

Seasonings: soy sauce, balsamic vinegar, sugar, sesame oil, salt and sesame seeds

Method

1. Prepare the required raw materials; Mix three tablespoons of soy sauce with two tablespoons of balsamic vinegar, sugar, a little salt and sesame oil; Add a spoonful of mineral water and stir the sauce evenly with a spoon; Mash garlic with a garlic mortar, add a little edible salt and two spoonfuls of water to dilute it for later use;

2. Peel carrots and cut them into filaments, blanch them with boiling water and cool water, and peel cucumbers and cut them into filaments for later use; Boil the water in a boiling pot, put it in the noodles and cook it; Boiled noodles are chilled several times; Put a proper amount of noodles in a bowl and pour in ice water;

3. Pour a proper amount of sauce into a bowl; Put in a spoonful of chopped garlic water; Put shredded vegetables on the surface, sprinkle a little cooked sesame seeds, and stir well when eating. ? [2]?

Method 4

Preparation of main ingredients

Naked oats flour, dipping in gravy or stew or pickle soup

Production steps

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the production process of naked oats (7 sheets). 1. Make naked oats flour into slightly hard dough with boiling water.

2. Divide the dough into appropriate sizes and put it into the mold. Turn the handle at the back at a constant speed, and the dough will be extruded from the hole at the front end and become a dough noodles.

3. As shown in the figure, the dough will be extruded from the hole at the front end, and become a dough noodles.

4. Gently dish the extruded noodles in a steamer.

5. Steam in a boiling water pot for 8-11 minutes

6. Take it out and let it cool

7. Tear the noodles into strips by hand, and then cut them into appropriate lengths.

At this time, the hot noodles can be dipped in gravy or stew. It can also be cooled, torn, fried or mixed.

local characteristics

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Pingliang noodles

Spinach noodles

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Pingliang noodles are mainly sour soup noodles, which are sour and spicy. Others include buckwheat noodles, spinach noodles, corn noodles, beef noodles, mutton noodles, and Taiji noodles with local Taoist cultural characteristics in Pingliang.

Pingliang Sour Soup Noodles

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Jincheng broth Heluo Noodles

Jincheng broth Noodles

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Clear broth Hele is a kind of pasta with the most characteristics of Jincheng City, Shanxi Province, and the broth river. First of all, say "dough mixing", put the white flour into the basin and pour in water. Here, pay attention to using cold water in summer and warm water in winter, then mix the flour and water, and seal it and start to wake up. At this time, start cooking. The side dishes of clear soup need carrots, beans, bean sprouts and vermicelli. You can also add tofu, potatoes and so on. Wash carrots and beans and cut them into shreds. Soak them in water, put them together, pour some sesame oil, add a little salt and monosodium glutamate, and stir them evenly by hand, so that these different ingredients can infect each other together. When the food is ready, start below, and the waking noodles are as white and bright as a girl to be married. In the past, Hele beds were always used for laying, which had to be pressed by hand, commonly known as "Hele pressing". However, with the progress of the times, people invented mechanical Hele beds, dragging a piece of dough of a suitable size and putting it into Hele beds, and machines. When eating, mix the noodles with meat and vegetables, and the noodles are fragrant and powerful. Old Jincheng people say that clear soup is the most "home" flavor.

Xiangning noodles

How to eat

Noodles

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Xiangning people eat noodles, which is different from other places, and the degree of attention should not be underestimated. There are three differences in its characteristics: first, a bowl of Hele, in addition to mutton noodles, pork, beef, squid, sea cucumber, fungus and mushrooms can be used, and carrots, yam, onion ginger and turnip are also good matches. Braised in soy sauce, seafood, halal, fried with eggs and cool. Secondly, eating Hele is not limited by time, season and occasion, nor is it influenced by the emotions of the host. When friends come from afar, relatives and friends visit and get together, have an occasional drink during holidays and leisure, take a nap during the trip, and add meals in a hurry workshop, Hele is the first choice.

appellation

In addition, there are also many famous names in the content and appellation of noodles, such as: Jade Hele with spinach juice in the noodles, Golden Hele with pumpkin or pumpkin juice, and Baiyu Hele with white corn flour. If you accidentally happen to meet a wedding, funeral, and wedding, the scene, style and momentum of making, talking and eating Hele can make you enjoy a large-scale symphony of Hele. On the big board, seven aunts and eight aunts even said that they would cut and chop meat, choose vegetables, wash vegetables and cut vegetables. The old helmet, the uncle and brother-in-law at the edge of the big basin are shirtless, kneading and making noodles; The old aunts and sisters-in-law around the stove drink a lot of noodles, dry them and flush them, all of which are somewhat comfortable, happy, prosperous and lively.

occasion

noodles

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Of course, the most amazing young man in the whole village, the whole lane or the unit is one of the best. The posture of sitting on the stove and pressing the Hele is the Hele bed made of jujube wood that has been handed down from one generation to another. It is simple and thick across the cauldron, completely ignoring the boiling and transpiration below, filling a nest, pressing a pot, filling a nest, pressing a pot, thin and white as rice noodles. Finally, I went back to the soup pot with seasoning, heated it, and then poured a little mutton with strong fragrance, and spread it out bowl by bowl. This meal is generally non-stop, regardless of meal, and visitors eat, eat when they are hungry, cook, eat, shout and taste, which is generally called "flowing rice" by the people. The longer it flows, the more people eat, the better the popularity of the host family. Nowadays, families with wide contacts and big portals need as much as five or six bags of flour for a wedding banquet just on the first day. A bag of flour is 51 Jin, and 6 bags of flour are 311 Jin. According to 4 bowls of noodles per catty, 6 bags of noodles are 1211-1311 bowls of noodles.