There is also a folk legend about the origin of paste noodles.
When Chu and Han were fighting, there was a man named Han Er in the second round. Shortly after he got married, the husband and wife opened a small noodle restaurant, which was specially designed for sedan chair vendors to take a nap. At that time, sour vinegar had not yet appeared. When Han Er sells noodles, he only raises some oil and salt in the sauce, which is not delicious, so the business is very light.
One night, I closed the shop. As usual, Han Er and his wife washed and fried the Chinese cabbage the next day and put it in a small bamboo basket. The small bamboo basket was conveniently placed on the big soup basin filled with noodle soup and closed the door to sleep.
The next morning, before the store door opened, someone knocked at the door. Han Er opened the door and saw that it was his brother-in-law? Said his mother had an acute illness and asked her sister and brother-in-law to take a trip. Han Er and his wife did not dare to neglect this. They quickly took a few strings of money, crossed the Han River and went to the countryside to visit patients.
Han Er's mother-in-law is in her sixties? Have a fever. Han Er and his wife are very filial. When they got home, they hurried to see a doctor. They were busy for four or five days until the old man recovered. It's already noon.
The store opened and began to receive customers again. Two guests came in. An old man and a mature man, all dressed as civilians, have a smooth attitude.
Han Er cooked noodles, but he couldn't find the cabbage. Looking around, I found it in the leftover noodle soup he asked his wife; "What is this?" The wife thought for a moment and said, "The cat must have knocked over the bamboo basket while looking for food." South Korea's second idea is reasonable. He picked it up and smelled it. It smells sour. He had to say to the guest, "I'm sorry, sir, but there is nothing more shameful." Make do with white flour! " "
Mature guests walked to the soup basin and saw that the Chinese cabbage in the noodle soup was yellow in green, sweet in acid, and water was like strong wine. He said; "Boss, it doesn't matter, we just want to eat some side dishes!" The old guest was afraid of eating it wrong and said, "In my opinion, it's better to be careful, in case it goes bad?" Mature guests said with a smile; "You are too careful. This is not poison. What are you afraid of? They are all eaten. " The elderly guest stroked his gray beard, hesitated for a moment, and then said; "Well, let me try the first bowl first!" The mature guest nodded his head.
Han Er poured the Chinese cabbage in the noodle soup into the first bowl of noodles, and then poured a spoonful of red pepper beautifully. After the elderly guests took it and mixed it up, it became more and more tasteless. Well, no problem, and then they ate boldly.
"What happened? Is it delicious? " Asked the mature guest.
"It's sour, spicy and fragrant, so delicious!" The older guests nodded in praise.
Mature guests are hungry after running for a long time. He couldn't wait to ask the store to pour a bowl. As soon as he eats it, it's really delicious. So the two guests ate and ate, and ate and ate. The elderly guests ate four bowls in a row, and the mature guests ate six bowls in a row. Mature guests wiped the oil stains on their mouths after eating and said to Han Er; "The shopkeeper, this kind of noodles with minced meat is delicious. What do you think the name should be? "
Han er is also very happy about this unexpected discovery. He said with a smile. "Small eyes are dark, and there is no smell in the stomach. Let's give the guest officer a name. " The mature guest turned to his companion and said, "You are full of literary spirit. Take it!" The elderly guest stroked his gray beard and said after a moment of meditation; "It's as thick as water slurry. I think this is called paste noodles! " "good!" Mature guests and Korea's son nodded.
In this way, the reputation of this kind of minced meat paste made by cooking Chinese cabbage and soaking it in noodle soup for a few days spread. Haner's noodle restaurant is crowded every day and business is booming. Later, he learned that the two guests who came that day were Hanwang Liu Bang and Prime Minister Xiao He. Both the monarch and the minister visited Hanzhong incognito and noticed the practice of plasma in different places. Later, it spread all over Hanzhong and southern Shaanxi, but Yao Erguai was the most authentic.
2. Introduction to Paste Paste is a traditional dish of the Han nationality with a long history. Legend began in the late Qin dynasty. Chinese cabbage, celery, bitter vegetables, radishes, potatoes, bean sprouts, etc. They are all used as raw materials (there are other raw materials, which can be selected according to tastes and habits, and can also be made in combination). After blanching in boiling water, a small amount of flour was mixed with warm water for yeast fermentation, in which celery pulp was the top grade. In the south of Shaanxi province, the vegetable that specializes in making slurry water-slurry water dish, also called spicy dish. The syrup turned pale white and slightly sour. It will be very sweet and sour if you add a little sugar when you drink it directly. Rich in nutrition, it can relieve summer heat and quench thirst. If you cook the paste with peppers and onions, and add Lamian Noodles or handmade noodles, it will become a bowl of authentic paste noodles. The pulping method in Gansu is basically the same as above, but the raw materials are richer than those in southern Shaanxi. The food in the pulp is also called sauerkraut, but it is very different from the food in the northeast.
3. The pulp of the pulp dish is also called sour pulp.
This is a famous traditional dish of Han nationality with a long history. Legend began in the late Qin dynasty.
Chinese cabbage, celery, bitter herbs, radishes, potatoes and soybean sprouts are used as raw materials (there are other raw materials, which can be selected according to tastes and habits, or made in combination). After boiling, yeast is added for fermentation, and celery pulp is the top grade. In the south of Shaanxi province, the vegetable that specializes in making slurry water-slurry water dish, also called spicy dish.
The syrup turned pale white and slightly sour. It will be very sweet and sour if you add a little sugar when you drink it directly. Rich in nutrition, it can relieve summer heat and quench thirst. If you cook the paste with peppers and onions, and add Lamian Noodles or handmade noodles, it will become a bowl of authentic paste noodles.
The pulping method in Gansu is basically the same as above, but the raw materials are richer than those in southern Shaanxi. The food in the pulp is also called sauerkraut, but it is very different from the food in the northeast.
The pulp can also regulate air-entraining, stimulate appetite, quench thirst, relieve boredom and sleep, regulate viscera and induce diuresis.
4. How long is the history of batter? The batter originated in Fangcheng County, Henan Province. At that time, it was called pea flour paste, which has a long history. According to legend, during the Ming Dynasty, a man named Shi opened a restaurant in this county, and his business was very prosperous. One year, the wheat crop failed and the peas were bumper. The restaurant sells pea noodle rice every day, and the business has been sluggish for some time. One day, an imperial envoy from Beijing took his entourage through this restaurant for dinner. The owner was in a hurry because he didn't have any rice dishes. When he saw the broken peas in the basin and the noodles on the table, he was anxious. He used pepper leaves and agastache as ingredients, pea paste as noodle soup, and a pot of pea paste. The imperial envoy was very satisfied after eating. Since then, the shopkeeper has added the formula of vermicelli, and the business of the shop has flourished again. Since then, this kind of vermicelli has become a famous food in Henan.
However, after hundreds of years of improvement, the current method of making batter has been very elegant. Paste noodles, as the name implies, are mainly noodles, but this kind of noodles is not made of refined flour, and the authentic ones are mostly miscellaneous grains noodles, so the noodles must be fine. The most important thing is this auxiliary material-paste. The quality of this paste directly determines the taste of the whole snack.
When pulping, first soak mung beans or peas in water, put them on a stone mill and grind them into coarse pulp, filter them with gauze to remove residues, and then put them into a pot or jar. After a day or two, the slurry is fermented and turned sour, and the slurry is ready. When cooking, when the sour slurry is poured into a pot and boiled to 80℃, a layer of foam appears on the surface of the slurry. At this time, gently pat with a spoon. After the foam disappears, the slurry becomes fine and smooth, and then other seasonings such as strips can be added.
Another auxiliary material is sesame leaves. Generally, when we make noodles, we usually put vegetables, but authentic pasta is sesame leaves, but sesame leaves are hard to make and find. Many people use celery leaves instead. Sesame leaves should choose the newly-grown leaf core, wash it, blanch it with boiling water, then put it in a cool place to dry and save it for later use.
Now the vermicelli in Fangcheng County has been replaced by the vermicelli in Luoyang, and Luoyang people are also very particular about eating it. In the past, the side dishes in noodles were basically soybeans, celery and shredded sauerkraut, but now they are basically more than a dozen seasonal dishes, diced cabbage, diced cucumber, diced celery, diced carrot, diced radish, small pepper, shredded mustard tuber, diced cabbage and soybeans, but these are all.
According to legend, in the Eastern Han Dynasty, Liu Xiu, Emperor Guangwu, ran around day and night to avoid Wang Mang's pursuit, but he didn't go in for several days. One night, I went to Luoyang and saw a family. Want to beg for something to eat, the host is poor, only a few handfuls of dry noodles, and some slurry ground with sour mung beans. Liu Xiu was too hungry to care too much, so the host cooked noodles, vegetable leaves and miscellaneous beans in a pot with sour sauce. Liu Xiu wolfed down his food, but he felt that the fragrance was coming on his face and he ate it with relish. In the future, when Liu Xiu became emperor, although he was entertained by delicacies, he was still obsessed with the paste noodles in the disaster that year, so that this dish was included in the royal banquet.
Paste noodles have been passed down for thousands of years and have been passed down to this day. At present, Luoyang water mat (famous food) is as famous as Luoyang Peony and Luoyang Longmen, and it is also called Luoyang Three Musts. Luoyang water mat has pasta noodles.
5. I hope the historical origin of sour noodle soup will help you: sour noodle soup is a unique pasta in Zaoyang, Xiangyang City, which originated in the Qing Dynasty and has a history of 100 years.
It is said that a snack bar in the middle of the Qing Dynasty mainly engaged in noodle business, and vegetables harvested in summer and autumn were often fermented in jars to turn sour for winter consumption. One day, the vegetarian noodles were used up, and Peng used sauerkraut water to make sour and delicious sour paste noodles as noodle soup.
Unexpectedly, when this bowl of noodles went out at one end, it was immediately eaten by the guests. After eating it, the guests from south to north were full of praise, so the sour soup noodles became a unique flavor snack in Zaoyang. After several generations of continuous improvement and renewal, plus dozens of spices, yogurt noodles are not only delicious, but also have the effect of appetizing and preventing colds.
Nowadays, in the streets of Erwan, the taste of sour paste noodles is full of people's mouths and noses. Many Xiangfan urban residents often drive to Zaoyang to taste delicious sour paste noodles.
6. History of Jinan Spring Water Jinan Spring Water has a long history and culture.
Jinan spring has a long history. According to the research of historical archaeologists, it has a history of more than 3,540 years as early as BC 1542. In Eighteen Years of Huan Gong in the Spring and Autumn Period, there is a record of "alliance in Longshui", which describes the meeting of Lu Huangong and Qi Xianggong in Longshui in 694 BC. The source of Longshui, today's Baotu Spring, has a history of more than 2,600 years.
Li Daoyuan, a geographer of the Northern Wei Dynasty, described in the Notes on Water Classics: "Long water flows from the southwest of the old town of Licheng County, where the spring is blooming and the water rushes like a wheel." Yuan Haowen, a writer in the Jin Dynasty, Yu Qin, a geographer in the Yuan Dynasty, Yan Bi, a poet in the Ming Dynasty, and other ancient people all chanted the famous springs in Jinan. Emperor Kangxi and Emperor Qianlong visited Jinan several times in Qing Dynasty, and they couldn't put it down. They inscribed poems and carved tablets, calling Baotu Spring "the first spring in the world". There are countless other poems and essays describing spring.
Jinan has outstanding people, talented people and celebrities. Dashun, a famous gentleman, was a famous doctor, such as Fang, Ban Gan and Cui Rong in the Tang Dynasty, Li Qingzhao and Xin Qiji in the Song Dynasty, Zhang, an essayist in the Yuan Dynasty, and the leaders of the Seven Sons in the Ming Dynasty. Li Kaixian and Yu were both from Jinan, which can be described as "I am rich in mountains and rivers and many celebrities". Jinan also attracts wanderers from all over the world with its unique spring charm, and literati gather together to see the elegant demeanor of "as chic as Jiangnan". Li Bai and Du Fu, great poets in the Tang Dynasty, Su Shi and Su Zhe, great prose writers in the Song Dynasty, and Yuan Haowen, an outstanding poet in the Jin Dynasty, all traveled to Jinan and created many famous works. Zhao Mengfu, one of the four great calligraphers, left many ink marks by Baotu Spring. Liu E, a famous novelist, and Laoshe, a modern writer, left many precious historical sites.
Jinan has a long history and many cultural relics. Longshan culture, one of the three ancient cultures in China, originated here. The Great Wall of Qi in the south of Jinan is more than 400 years earlier than the history of Qin Changcheng. Guo Tomb in Xiaotangshan is the earliest existing ground building in China. Liubu Temple Gate Pagoda is the oldest single-story stone pagoda in China. There are 40 painted sculptures of Luohan in the Song Dynasty in Lingyan Temple, which is known as "the first sculpture in the world". The scale of Luo Zhuang Han Tomb in Jinan, the high level of tombs and the integrity of cultural relics preservation are rare in China.
Throughout the history of Jinan, a spring city, how many ancient people, celebrities, literati and ordinary people are obsessed with it and keep giving up. Emperors, dignitaries and literati of past dynasties wrote tens of thousands of famous spring poems and essays, leaving countless exquisite historical legends and many places of interest, forming a unique spring culture in Jinan. Spring culture is the most widespread and abundant culture. Spring culture should be the most precious cultural heritage and wealth in Jinan, and spring water and culture are the main melody melody melody of Jinan. Doing a good job in spring culture articles and singing the main theme is to grasp the root of spring famous brand. Spring water and culture are symbols, roots and souls of Jinan.
7. Eating pulp regularly has no obvious harm to the body.
Slurry is a famous traditional dish with a long history, which is said to have started at the end of Qin Dynasty.
Rape, cabbage, celery, sake koji, radish, potato, bean sprouts, etc. They are all raw materials (there are other raw materials, which can be selected according to tastes and habits, or made in combination), scalded in boiling water, mixed with a small amount of flour, added with warm water, and fermented by yeast.
Among them, rape pulp water and celery pulp water are top grades.
In the south of Shaanxi, there is a kind of vegetable specially made for serous water-rape serous water dish, also called spicy dish.
The syrup turned pale white and slightly sour. It will be sweet and sour if you add a little sugar when you drink it directly. Rich in nutrition, it can relieve summer heat and quench thirst.
If you cook the paste with peppers and onions, and add Lamian Noodles or handmade noodles, it will become a bowl of authentic paste noodles.
The pulping methods of Hanzhong and Gansu in southern Shaanxi are basically the same as above, but the raw materials are richer than those in southern Shaanxi. The food in the pulp is also called sauerkraut, but it is very different from the food in the northeast.
Pulp, also called sour pulp. After the millet is cooked, it is soaked in cold water for five or six days, and the taste becomes sour, with white flowers on the face and water as medicine. But if it is soaked to rot, the water will be harmful.
Smell: sweet, slightly warm and nontoxic.
The scope is mainly in central and southern Gansu and Qinghai, Shaanxi, Shanxi and Ningxia.
Indications: vomiting and diarrhea (fried with dried ginger water), overeating bacon, causing muscle pain, abdominal tightness (fried with porridge and a little eagle excrement, the effect is better), finger swelling and pain (soaked with salt in water, heat exchange when cooled with water), moles on the face (washed with hot water every night, red with cloth, rubbed with white sandalwood grinding juice), and bone defect.
The pulp can also regulate air-entraining, stimulate appetite, quench thirst, relieve boredom and sleep, regulate viscera and induce diuresis.
8. Who invented the method of eating pasta? In midsummer, Lanzhou people want it in unison. Eat the surface of pulp. Many noodle restaurants have signs of "paste noodles+pig's trotters+ribs". As soon as people walk into the store, the guys will bring you a basin of pulp to quench your thirst and relieve the heat, and then slowly. When a bowl of water goes down, I feel that the summer heat disappears, I feel refreshed and my appetite is wide open. △ The method of making a bowl of sugar water to quench thirst and relieve summer heat cannot be verified. It is said that it originated in Hanzhong, Shaanxi, but almost all people in Gansu make sugar water and syrup. Longdong is different from Longzhong. Tianshui syrup is represented in Longdong, and Lanzhou syrup is represented in Longzhong. People in Hexi hardly eat starched water. In any case, in the hot summer, the serous surface is the most heat-clearing and summer-relieving pasta that helps digestion. Lanzhou people's pulp is made like this (pictured above). Prepare a clay pot, wash it repeatedly, scald it with boiling water, and put lotus flowers and celery in the pot. Cook corn flour into clear soup noodles, pour it into the jar while it is hot, add the old starter of the slurry, cover it, and put the jar in a high temperature place, such as the balcony at home, and ferment for three to five days. It tastes sour but smells pure, so it can be eaten.
People in Lanzhou are very particular about eating slurry. First, take a basin of clear water slurry, heat it with a frying spoon and a little vegetable oil, add dozens of Chinese prickly ash and one or two pieces of ginger, fry until fragrant, then take out the Chinese prickly ash and ginger, then pour chopped green onion into the slurry, add a proper amount of salt, and sprinkle with coriander powder for later use; Then cook noodles in another pot. Noodles must be cooked with handmade noodles. Roll them thin and cut them fine. Drain them from the pot, put them in a cold water basin to cool, scoop them into everyone's bowl, and then pour them with the pulp. People in Lanzhou are very particular about side dishes when they eat rice noodles. The most pleasant side dishes are Longxi bacon and tiger skin pepper, followed by braised pork hands or ribs with sauce. This way of eating is very scientific, because a large number of lactic acid bacteria will be produced in the process of making slurry, which has the effect of clearing the intestines and helping digestion. Therefore, it is easy to get hungry only by eating light pasta, and eating a little meat is not fat or greasy, which is cool and refreshing and greatly increases appetite. △ Noodles with tiger skin and pepper △ Noodles with side dishes such as Longxi bacon △ Noodles with ribs △ Noodles with trotters should be updated frequently. The so-called renewal is to remove the dishes that have been soaked for a while and put them in new dishes. The old dish that is fished out is called pulp dish, which tastes like kimchi. It can be eaten directly cold or fried. People in Lanzhou should pay attention to the update of the slurry to be fixed at home, so as to avoid bringing oil smell or bacteria into the slurry and causing deterioration. The surface of pulp is called "oil-scraping rice", which often has the functions of lowering blood pressure and diuresis, reducing fat and helping digestion. I don't know who invented the magical method of eating slurry water and slurry water surface in history. The creativity and imagination of working people are really strong.