Lamian Noodles, Shanxi, also known as noodle-throwing, pulled noodles and pulled noodles, is a famous pasta with unique local flavor in northwest urban and rural areas. It is one of the four major pasta dishes in Shanxi. What fashion does Lamian Noodles originate from? However, according to "A Brief Introduction to Qin Food" written by Xue Baochen of Shaanxi Province in the late Qing Dynasty, a kind of "Zhen Noodle" was popular in Shanxi and Shaanxi at that time (press: Zhen Yi Pull, Pull): "It is made by kneading dough with water, adding salt, alkali and clear oil, covering it with a wet cloth, and once it is blended, it is pulled into thin strips and boiled, which is called Zhen Noodle. The practice is based on Pingding Prefecture in Taiyuan, Shanxi, and Chaoyi and Tongzhou in Shaanxi. Now, Lamian Noodles is widely spread in Taiyuan, Jinzhong, Yuncheng and other places in Shanxi, especially in Jinzhong and Yangquan and Lamian Noodles in Yangqu County of Taiyuan. Lamian Noodles is a highly technical skill. If you learn the technique of Lamian Noodles, you can produce dozens of sister varieties with different tastes and shapes. Such as Lamian Noodles, Lamian Noodles with stuffing, Lamian Noodles with water, Lamian Noodles with oil, Longxu Noodles, Lamian Noodles, silver wire roll, a nest of cakes, clear oil cake, shredded chicken roll, etc., are all based on the basic technique of Lamian Noodles.

History

Lamian Noodles, a kind of food, was actually spread to Japan from China in those years. In fact, among the three major noodles in Japan (oolong, Lala and buckwheat), only buckwheat noodles can barely be regarded as traditional Japanese pasta, and Lamian Noodles, who is well-known in Chinese cuisine, is the original body of Lamian Noodles in Japan today.

The earliest historical record of Lamian Noodles in Japan is that in 1714, a historian named An Jijue mentioned Chinese noodles in his book "Talking about Qi in Shun Shui Zhu Style" and that Mito Huangmen had eaten pasta similar to Oolong noodles.

Generally speaking, Lamian Noodles's technology was introduced from China to Yokohama by the Japanese in 1912. Since the China-Qing Friendship Treaty was signed between Japan and Manchu in the fifth year of Meiji, a large number of overseas Chinese migrated and settled in the three major ports-Yokohama, Kobe and Nagasaki, so it was convenient to form a "Chinese Street" where Japanese people lived, and Lamian Noodles's technology was spread from these areas.

2511g of refined powder, 1511g of water, 25g of alkaline noodles and a little salt.

1. Put the flour and salt noodles into the basin, pour water in one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), mix the flour with the other hand, and beat it into ears, so that the flour and water are all mixed and kneaded into a ball, then dip your hands in water to mix the noodles evenly until the basin is clean and smooth, and your hands are not sticky. Cover it with a clean cloth for about half an hour.

2. dissolve the alkaline noodles into alkaline water with 111g of water.

3. After the dough is cooked, take L/2 dough and dip it in alkaline water and rub it into long strips. Lift one end of each hand, lift it off the chopping board, and slowly slide the strips, that is, shake it up and down, fold your hands and twist it into a twist shape. After shaking it for six or seven times repeatedly, when the thickness is even, put it on the chopping board, sprinkle dry noodles and roll them evenly, and then lift the two ends off the chopping board and throw them into long strips. While pulling, roll the dough, pull the dough into strips (64 pieces) with thin incense columns, and put them into a boiling pot. When cooking, the left hand holds the dough heads at both ends, and the right hand scatters the dough evenly in the pot. Then, the right hand rests on the dough heads, and the left hand pulls the section heads and scatters them into the pot.

soft, tough and smooth.

[ Note ]

Lamian Noodles is a famous product in Shanxi, and it is one of the four major pasta dishes in Shanxi. Especially in Jinzhong and Yangquan, and Lamian Noodles in Yangqu County, Taiyuan, is the most famous. This noodle should be served with bittern or various toppings, and the wok or noodle soup is also quite tasty. Lamian Noodles is very technical, so we must master the correct essentials to make a good Lamian Noodles, that is, the dough should be prevented from dehydration, the dough should be evenly shaken, the dough should be evenly rolled, and the pot should be spread out to prevent squatting. Lamian Noodles can also be made into different varieties according to different tastes and preferences, such as small braces, hollow Lamian Noodles, stuffed Lamian Noodles, Longxu Noodles, flat Lamian Noodles, water Lamian Noodles and so on.

small brace

put the mixed noodles on the chopping board, knead them evenly or rub them into long strips, and lift both ends of your hands slightly, but do not need to dip them in alkaline water. Then spread it, rub it into strips, roll it into pieces, cut it into small fingers with a knife, spread it evenly or spread sesame oil, pull it one by one, pull it into thin strips, put it into a boiling pot and cook it. This preparation method does not use alkali, has pure taste and simple preparation method, and is generally used in families.

Hollow Lamian Noodles

Shake the noodles evenly into long strips, put them on the chopping board, press a deep groove in the noodles with wooden chopsticks, sprinkle a little white sugar into the groove, then pinch the two sides of the mouth, and then pull the strips into the pot according to Lamian Noodles's method. Because the sugar in the strips melts, the center of the strips becomes a hole after cooking, so it is called hollow Lamian Noodles.

Lamian Noodles with stuffing

Remove the tendons from the chicken breast, chop it into paste with the back of a knife, and add egg white, lard, clear water, monosodium glutamate and salt to make a thin paste. After Lamian Noodles is shaken evenly into strips, it is placed on a chopping board, pressed into a deep ditch in the middle of the noodles with bamboo chopsticks, then stuffed with pasty minced meat, kneaded on both sides of the upper end, grown into strips according to the little Lamian Noodles square farad, and cooked in a boiling pot. Making hollow Lamian Noodles and Lamian Noodles with stuffing requires high technology and ingenuity.

This noodle is a traditional pattern pasta in Shanxi. Generally used for high-end banquets. Lamian Noodles can also be sandwiched with meat floss, which is called Lamian Noodles.

Longxu Noodles

Longxu Noodles, as the name implies, is detailed. Generally, it is required to pull it to 12 buttons (4196 pieces). At this time, the noodles are very thin and it is not suitable for cooking. Usually, they are fried in warm oil and eaten with white sugar, commonly known as snowflake Longxu Noodles. In the countryside, the saying "February 2nd" is to peel off the dragon's skin, and it is a custom to eat fried Longxu Noodles with shredded green onion and flour paste wrapped in spring cakes.

water Lamian Noodles

The dough is slightly harder than that of ordinary Lamian Noodles, and the production is the same. Rub the dough into a headline, coil it into a spiral shape, and then soak it in a cold water basin.

put fire in the pot and add water to boil, then pull the noodles into fragrant columns (the strips are inseparable from water, and the water is inseparable from the strips) and put them into the pot to cook.

Features: smooth tendon, easy to eat, and no paste in soup pot, which is one of Shanxi fancy pasta.

Oil Lamian Noodles

Shake or knead the dough into long strips, evenly spread sesame oil with an oil brush, swirl it, and put it in a porcelain dish. After the pot is lit and boiled with water, start from one end of the noodle, pull it into a fragrant column shape, put it into the pot while pulling it, cook it and take it out. This gluten, smooth, sharp mouth, not paste soup pot. Because this surface is a root from beginning to end, it is also commonly known as a head.

flat strip Lamian Noodles

After the dough is shaken into long strips, it is flattened by hand, and then it is made into flat strips according to the Lamian Noodles square method, and cooked in a boiling water pot. Because the noodles are oblate, they are commonly called flat Lamian Noodles.