Noodles Noodles are gifts for people in Zhangzhou City and Putian City, Quanzhou City, which are located on the southern coast of Fujian Province, to celebrate festivals or birthdays.
Chinese name: The main ingredients of noodles: noodles, shredded pork and various vegetables. Palate: Sweet, smooth and rich. Main categories: Zhangzhou noodles, Putian noodles and Quanzhou noodles. Pinyin: Zhangzhou noodles, Putian noodles, operation process, characteristics of dishes, introduction of Putian noodles, practices of Zhangzhou noodles, practices of Zhangzhou noodles: To make soup of Zhangzhou noodles, we should carefully select mushrooms, shrimps, pork, squid, shredded bamboo shoots, day lilies, flat fish, earthworms, coriander, leeks and bean sprouts. The noodle soup is preferably bone soup or broth. Pour the selected ingredients such as mushrooms and pork into the soup and cook it thoroughly, then add sweet potato powder to thicken it, and then add some rock sugar, salt and essence to increase the sweet and smooth taste. When eating, usually put some leeks and bean sprouts at the bottom of the bowl, put noodles on it, and then mix them with the marinated soup. Everyone likes to add coriander, chopped eggs, peppers or sand tea sauce, which tastes unique and fragrant. Noodles have been circulating in Xiangcheng for 1000 years. Xiangcheng noodles and Putian noodles raw noodles 1, main ingredients: raw fine noodles 400g, lean pork 100g, fresh shrimp 100g. 2. Accessories: water-borne mushrooms 10g, eggs 1g, and water-borne daylily 20g. 3. Seasoning: 30g of cooked lard, 5g of refined salt, 20g of wet starch, 800g of broth, 6g of essence, 3g of onion, ginger and minced garlic, and proper amount of sesame oil, oil onion and pepper. Operation process 1. Slice the lean meat into filaments, shred the mushrooms, and beat the eggs into the bowl. 2. Put the wok on a strong fire, scoop in cooked lard and heat it, add onion, ginger and minced garlic, add shredded pork, shrimps, mushrooms and daylily, and add broth to boil. Add miso and refined salt, mix with wet starch to make marinade, and then add egg liquid. 3. Put the wok on a big fire, add water to boil it, add the cooked noodles to heat it, put it in a soup bowl, pour in the marinade, and sprinkle with sesame oil, scallion and pepper. The dishes are characterized by golden color, diverse ingredients and delicious taste. Noodles in southern Fujian have a unique flavor, which is a special snack in Zhangzhou and Quanzhou. Afen noodle restaurant, a chain store in Zhangzhou, is favored by the public. In addition, Quanzhou also has the custom of cooking noodles on birthdays. When cooking noodles, you can't cut the noodles. You must cook the whole long noodles in a pot to show your longevity. Introduction to Putian Lamian Noodles Dajie Noodles originated in China, and "soup cakes" appeared before the Han Dynasty. "Soup cake" is actually a kind of "sliced soup", which holds the dough in one hand and tears the slices in the other and puts them into the soup pot. In the Northern Wei Dynasty (AD 486-534), soup cakes were no longer held by hand, but rolled thin and then cut into thin strips with chopping boards, sticks, knives and other tools. This was the earliest noodle. In the Tang Dynasty (AD 6 18-907), people hung the cut noodles to dry, which was convenient for preservation and eating at any time. So the earliest dried noodles were born. In the Tang Dynasty, there were frequent exchanges between China and Japan, and the production technology of noodles and dried noodles was soon introduced to Japan. The earliest legend of pasta in Europe was brought back to Italy from China by the traveler Kyle Poirot on 1295. But this statement does not seem to be *. Some historians believe that noodles were introduced to Europe by Asian slaves who worked as cooks in wealthy Italy. Why can Putian noodles lift the appetite of so many people? Of course, it has its own unique secrets. In the "Xinghua Fu Mian" Pavilion, we invited the noodle chef to listen to his unique practice of Putian Mian. The key of Putian noodles lies in gluten, soup and ingredients. Usually start preparing the night before. Gluten is of course the first process. Unlike Shanxi noodles or Lamian Noodles noodles, the dough is pulled into fine noodles on the spot. This kind of noodles should be processed with different flours in proportion, and the cooked noodles should be tough and not easy to paste. Cooking broth is also an important process. Select the best bone segments from pig bones. The soup to be cooked should be crystal clear and delicious, and the amount of water to be mixed in each soup is fixed, neither strong nor weak. Then the ingredients, lean meat, mushrooms, dried shrimps, scallops, oysters, clams and leeks are essential. After all the previous processes are completed, it is a fire. Noodles are called noodles because they are stewed slowly with slow fire, so that the flavor of soup and ingredients can penetrate into the noodles. Only in this way can the noodles taste and the soup be sticky. Noodles not only pay attention to temperature, but also pay attention to the time to eat noodles. Generally speaking, noodles will be finished in 3-5 minutes. Otherwise, the batter won't taste like this. Therefore, for authentic Putian noodles, cooking a large pot of noodles is also very risky. If it takes too long, it will be dumped. There are many accessories: mung bean sprouts, leek segments are scalded with a little oil until they are cold, garlic is diced and fried on low fire (that is, golden garlic diced in Japanese noodle restaurant). Putian noodle recipe materials: gravy 300g, Chinese cabbage 3 slices, mushrooms 4, coriander 2, oil noodles 150g. Seasoning (1) 4 cups of water, 1 teaspoon of salt, 2 tablespoons of soy sauce and 4 tablespoons of wet starch. (2) A little pepper and 4 tablespoons vinegar. Practice: raw materials of the marinated soup: scallops, shrimps, mushrooms, dried squid, lean meat, duck eggs, sweet potato powder and garlic. Method of marinating soup: 1. Slice dried mushrooms and squid, soak in scallops for 15 minutes, and drain for later use. Slice lean meat, add sweet potato powder and dip well. 2. Chop garlic and stir-fry it in oil, then stir-fry mushrooms, dried squid, scallops and shrimps for a few times. 3. Boil boiling water in another pot (the amount of water depends on the food intake, generally two people need to add about 1000ml of water), and pour in 2 fried raw materials and lean meat. 4. After the soup is boiled, add the thickener, then break the duck eggs and stir them evenly, and then slowly pour them into the boiled soup. After adding salt and vegetarian seasoning, a pot of authentic noodle soup will become fresh and tender. Practice: 1. Wash the Chinese cabbage and shred it. Soak the shiitake mushrooms into soft shreds. First fry the shiitake mushrooms with two spoonfuls of oil, then add the Chinese cabbage and stir-fry until soft. Add the seasoning (1) and bring to a boil. Turn down the heat and add the gravy to cook together. 2. Boil the other half pot of water, add the noodles to cook, remove them and put them in a bowl. 3. Turn off the fire when the gravy is cooked until the soup is thick, add seasoning (2) and wash the chopped coriander powder. 4. Put the noodles in a bowl, pour in the cooked gravy and serve.