Yangchun noodles, also known as smooth noodles, are clear soup noodles. The origin of the word "Yangchun" in Ci Hai is explained as: "October in the agricultural (cloudy) calendar is Xiaoyangchun, and Yangchun stands for ten in the market code." In the past, the price of a bowl of plain noodles was ten pence, so a bowl of noodles was called ten pence. Yangchun noodles only have soup heads and no toppings (ingredients), and any noodles can be used, such as Longxu Noodles, fine noodles, small wide noodles and medium wide noodles, which are all called Yangchun noodles.
(2) film drawing
Pull-tab, also known as "digging and pressing", is a common product in Shanxi pasta. It is pulled into the pot from top to bottom, so it is also called "kneading a knot in one's heart". According to experts' research, the soup cake in Han Dynasty was boiled noodles. In the Yuan Dynasty, there was a kind of "chicken head noodles", which was a kind of dough about the size of copper coins. Cooked Daoxiao Noodles needs all kinds of toppings and ingredients.
(3) Cat ears
Cat's ear, commonly known as "Gore" or "Gore" in Taiyuan, is not called cat's ear. It is a basic home-cooked pasta, which was recorded in the Northern Wei Dynasty, but it is impossible to verify when it originated. According to ancient records, ancient people made "soup cakes" on the dining table, but later, due to the progress of technology, noodles can be mixed and kneaded in a pot, so they no longer need to be made on the dining table, so they are also called "not supporting" and evolved from the dining table. The method of making soup cakes is slightly similar to that of making cat ears in Shanxi today, but in Shanxi, the products made are small and compact, and their appearance is very similar to that of cat ears, so they are called cat ears.
(4) Daoxiao Noodles
Daoxiao Noodles, also known as "noodle cutting", wrote in "A Brief History of Vegetarianism" that "noodle cutting: noodles are hard, so you should knead them as much as possible, and put them in your hand as long slices. It is very interesting to cut thin slices with a sharp knife, cook them in boiling water, and then pour soup or brine. "
Daoxiao Noodles is one of the five famous pasta dishes in China. Mainly the knife-cutting method, the knife-cutting method is very attractive, and the noodles are strong and full of bite, and they are memorable after eating. The production of Daoxiao Noodles pays special attention to cutting, that is, cutting noodles quickly. The cut noodles are like small fish caught in the pot. The noodles are the same size, soft outside and soft inside, and smooth and smooth.
Daoxiao Noodles originated in Taiyuan, Shanxi, and has a history of hundreds of years. Legend has it that in order to prevent the Han people from rebelling, the Yuan Dynasty confiscated all the metals of the people and stipulated that ten households should take turns to use knives. An old man went to his neighbor's house and took a knife, ready to go home and slice it. As a result, the knife was robbed. The old man wanted to go home, just out of the gate, looked down and saw a thin piece of iron, so he picked it up, put it in his pocket and went home. There was no knife to cut, and suddenly he thought of a piece of iron, so he took it to the old lady. The old lady looked at it and complained, "How can you cut such a thin piece of iron?" The old man said angrily, "chop if you can't move!" " As soon as the ribs came out, the old lady remembered that she was holding noodles in her left hand and a small piece of iron in her right hand. She stood by and watched the boiling water in the pot, cut the noodles in the boiling water, cooked them, fished them out, and drenched them with marinade. "。 This method of Daoxiao Noodles spread in Jinzhong area, and it was improved many times after the Ming Dynasty, and now it has become a famous pasta.
The traditional method of making noodles in Daoxiao Noodles is to hold noodles in one hand and a knife in the other, and cut the noodles into boiling water. This skill emphasizes that "the knife never leaves the face, the face never leaves the face, the eyeliner is a line, one blade after another, the flat knife is a flat strip, and the machete is a blade strip", so there is a doggerel in Shanxi that "a leaf falls into the pot, a leaf floats, a leaf leaves the face, a whitebait falls into the water, and a willow leaves the breeze". It can be seen that Xiao Mian not only had a good time, but also had a good time.
Daoxiao Noodles's dough should be hard, and the dough should be fully kneaded, repeatedly kneaded until the dough is smooth, then kneaded into strips and held by hands. There are two kinds of knives, one is a slightly curved blade for cutting, and the other is a curved flat knife for trimming. At the same time, there are tricks in cooking noodles. There is a saying in Shanxi that "the first pot is jiaozi's second pot of noodles". The first pot of noodles is clear soup noodles, and the second pot of noodles is more delicious. When cooking, you need a big fire to keep the noodles flexible and slippery.
In Daoxiao Noodles, besides the beauty of noodles, it is more important that the collocation of sauces (including brine, fried sauce, fried sauce, cold salad and soup), gravy and side dishes will change with the seasons. When eating, you are very particular. For example, steamed mutton, tomato and egg gravy or fried sauce are all popular in autumn and winter.
In different places. "A Brief History of Vegetarianism in Qing Dynasty" also contains the popular "dried noodles" in Shaanxi and Shanxi at that time: mixed with water, mixed with salt, alkali and clear oil, covered with wet cloth, and once mixed, pulled into thin strips and cooked, named "dried noodles". Lamian Noodles can be divided into flat strips (divided into lamp turf, strips, wicker, leek strips, fine leek strips and a nest of silk), round strips (divided into thick white strips, green bean pod strips, thick even strips, fine even strips, thin round strips, a nest of silk and dragon beard silk according to the number of buckles), triangles or hollows, and their types are almost the same as those of Lamian Noodles, Fushan, Shandong.
(6) Dandan Noodles
Dandan Noodles is a kind of pasta made of cooked noodles and minced meat. According to legend, Dandan Noodle was founded at 184 1 by a vendor named Chen Baobao in Zigong City, Sichuan Province. He shouldered the burden to sell noodles. One end of the burden is separated by a copper pot, one end is used to cook noodles, the other end is used to stew chicken, hooves or ingredients, and the other end is a stove. Vendors carry the burden to sell along the street, hence the name. It's similar to the bamboo bear in Tainan.
(7) Lady noodles (instant noodles)
Yves surface is also called "attachment surface" or "imperial court surface". When and where did it originate? There are all kinds of legends in Guangdong, Fujian, Suzhou and the imperial court, and it is really difficult to draw a conclusion. However, according to historical records, the more specific statement was created by the calligrapher and chef of Yi Bingshou, the magistrate of Yangzhou during the Qianlong period, so it was named Yi Fumian.
It has a history of more than 200 years, and all localities have developed their own styles, but the basic practices are the same. It is a kind of fried egg noodles, which has spread all over the world because of its wide spread and improvement among the people. Some people wrote an article praising the instant noodles as the earliest instant noodles in the world, the "ancestor" of instant noodles, instant noodles and instant noodles, and it was the overseas Chinese living in Japan who were inspired by the "one-woman noodles" method and created today's instant noodles. A lady's noodle is an egg noodle that is cooked first and then fried. It can be stored and eaten when you are hungry. It does have its convenience.
In fact, the practice of Yi Fu noodles was recorded in the health department of Song Dynasty in Ming Dynasty. At that time, it was called "Suomian": "Mix the noodles with salt water into small doses, oil them, lie on them, and gradually move around the rack to form Kong Chuichang plumes. Boil water to remove salt first, then make a soup and adjust it. It will dry and use it slowly. " Simply put, it is to knead the flour with salt water, then mash it into small pieces, oil it, put the dough into a perforated dough press (river fishing machine, a bit like a rice moss machine) to make the noodles leak out, strip them, boil them in water, remove the salty taste and fragrance, and finally take them out, dry them and store them for use slowly. Careful analysis shows that this is the characteristic of "instant noodles". Thus, instant noodles in China have a history of at least 400 years.
(8) Stir the fish noodles
Picking fish noodles, also called picking tips, is a popular boiled noodle in Shanxi Province. Soft dough is made by poking. Because the shape of noodles is like a "fish", it is called picking fish, and because it has two sharp heads, it is also called picking tips.
Fish noodles have a long history, which was recorded in the Yuan Dynasty as follows: Yam fish noodles (white flour, bean flour, cooked yam, stirred evenly, scooped into boiling soup). I also remember the words "exquisite fishing".
In the folk, fried fish is made of sorghum powder, buckwheat powder, adzuki bean powder, mung bean powder and corn flour. At present, flour is mostly used as raw material.
(9) Cutter head surface
The surface of the cutter head is made by cutting noodles with a flat blade. It evolved from the cutting surface of a knife. The shifting knives are specially made, with handles at both ends, and the blades should not protrude, each weighing about two kilograms. First, press the dough into a proper thickness, and then cut the noodles with this knife. The noodles are very neat and even in thickness. During the performance of Shanxi pasta, Master Hu Naihua of a noodle restaurant once set a record of 105 knives per minute, with a total of 630. The speed made the onlookers see things in a blur. Noodles are really a must in Shanxi.
(11) rub fish
Rubbing fish is named after kneading it into fish-like pasta by hand. It is a common noodle in Shanxi. In addition to rural areas, noodle restaurants and food stalls in urban and rural areas are also sold.
There are not many records about the production of rubbing fish. Only in the book "Shanxi Noodle", eight kinds of noodles, rolling pin, boiled fish, noodle fish, dry fried noodles, stewed fish with pumpkin, braised fish with mutton and braised fish with potato are recorded, which makes the fish with rubbing occupy a place in Shanxi Noodle.
The raw materials used to rub fish are flour, buckwheat, wheat, sorghum, corn and miscellaneous grains. Their shapes are rectangular, linear, wide and flat in the middle, and tapered at both ends. Their cooking and eating methods include boiling, steaming, stewing, stewing, frying and frying. They are very popular pasta.
(12) cutter part
The cutting surface is also called the cutting surface, and the material of the cutting surface is quite extensive. Besides common flour, soybean flour, buckwheat, wheat, sorghum and coarse grains (such as millet and corn) can also be added. In addition to the diversification of raw materials, there are many kinds, such as ordinary cut noodles and broadsword cut noodles. , its shape has a big wide strip, two wide strips, wicker and so on.
(13) Noodles
It is a mixture of various ingredients and dough. The taste is sweet, smooth and rich.
The noodle soup should be carefully selected with mushrooms, shrimps, pork, squid, shredded bamboo shoots and daylily, and seasoned with flounder, earthworm, coriander, leek, bean sprouts, pepper, sand tea sauce, garlic and shredded eggs. 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 monosodium glutamate to increase the sweet and smooth taste.
(14) minced meat noodles
The minced meat surface is slender and uniform in thickness. The minced meat noodles are fresh and fragrant, with red oil floating on them. Soup is hot and sour, tough and refreshing, suitable for all ages. There are two kinds of SAO seeds: meat SAO seeds and vegetable SAO seeds, of which meat SAO seeds are the main ones. There are dozens of varieties, thin and hard, shiny, sour and spicy, fragrant and fragrant, and they taste flexible and smooth, among which Qishan minced meat noodles are the most famous. Face to face practice
Green noodles with pork and mustard tuber
Ingredients: lean meat 150g, half a mustard tuber, 2 onions, Lamian Noodles, half a spoonful of cooking wine, half a spoonful of soy sauce and half a spoonful of wet starch.
Exercise:
1, shred lean meat, mix in seasoning, marinate for 10 minute, shred pickled mustard tuber, and soak in clear water for 20 minutes to remove salty taste. Cut the onion into chopped green onion.
2. Stir-fry shredded pork with 3 tbsp oil until fragrant, then add shredded pork with mustard tuber and stir-fry. Stir well and serve.
3. Boil another half pot of water and add noodles to cook.
4. Put the seasoning into the noodle bowl, add the noodles, spread a little fried shredded mustard and sprinkle with a little chopped green onion.
Tip: There are two kinds of mustard tuber: old mustard tuber and tender mustard tuber. The old mustard tuber is salty and fragrant, so soak it in water before frying. Tender mustard tuber is not salty. Just wash it and put it in the same frying pan, but don't season it to avoid being too salty.
braised beef noodle
Raw materials: 500g beef, 500g noodles, 250g Chinese cabbage, 10 glass of water, 4 shallots, 2 pieces of ginger, 8 pieces of garlic, 4 pieces of star anise and pepper1; 1 cup soy sauce, 6 cups of water, 1 tablespoon wine, 1 tablespoon spicy bean paste, a little sesame oil.
Exercise:
1. Wash beef, cut into pieces, and blanch the blood.
2. Stir-fry onion, ginger, onion, star anise, pepper and beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine and 1 tablespoon of spicy bean paste, and cook for about 1 hour on medium fire.
3. Boil the water, take out the cooked noodles, and then blanch the cabbage.
4. Put some sesame oil, chopped green onion, beef soup, noodles, vegetables and beef in the bowl.
Dan Dan Noodles
Ingredients: 200g of noodles, 400g of pork stuffing, sprouts 1 00g, 25g of chopped green onion, Jiang Mo10g, garlic10g, chili noodles1.5g, sesame paste10g, etc.
Seasoning: soy sauce, soy sauce, cooking wine, rice vinegar, broth, pepper noodles, lard and sesame oil.
Exercise:
1, after the pot is hot, pour the pork stuffing and stir fry for later use.
2. Stir-fry onion, ginger and garlic with lard, then stir-fry Chili noodles, sprouts and minced meat, add cooking wine, soy sauce, soy sauce and rice vinegar, order a little stock, and add sesame sauce and pepper noodles when taking out.
3. Put the noodles in a pot and cook them with boiling water, then take them out and put them in a bowl. The rapeseed is ripe and ready for use.
There are many more.