Traditional pasta in Huimian Noodles and China has a long history and rich cultural connotations. The word stew in its name refers to the cooking method, which means a kind of pasta cooked by mixing various ingredients. The main raw material of Huimian is high-gluten flour, because high-gluten flour has high protein content, which can make noodles more tough.
The production process of noodles needs to go through many processes, such as kneading, waking, rolling, cutting and so on. Each process needs ingenuity to make noodles with strong flavor and smooth taste. Hui Mian's ingredients are rich and varied, which can be adjusted according to personal taste. Generally speaking, Huimian Noodles's ingredients include sliced meat, vegetables and tofu. These ingredients are stewed with noodles in the cooking process.
Make noodles fully absorb the fragrance of ingredients, and at the same time make ingredients more tasty. There are also some skills in cooking rice noodles. First, noodles need to be boiled in boiling water, and then taken out and drained. Next, stir-fry the ingredients in a large pot, add a proper amount of soup, and then stew the cooked noodles together in the pot. Finally, add seasonings, such as soy sauce and salt, to adjust the taste.
Cook until the soup thickens. Huimian Noodles has rich tastes, including smooth noodles and delicious ingredients. It is a kind of food that can be used as both staple food and dish, and is deeply loved by people. At the same time, Huimian Noodles is also a good source of nutrition, rich in protein, carbohydrates, fiber and various vitamins and minerals.
Historical origin
1. When Eight-Nation Alliance went to Beijing, Empress Dowager Cixi fled to Shanxi for refuge. She still keeps in mind that Hui Mian is used to nourish the body and drive away the cold, and has sent Li, the general manager, to eat Hui Mian for many times, which has relieved the cold disease in time. It was not until Pang Enfu, the chef of the Manchu-Han banquet in the late Qing Dynasty, escaped from the palace and lived in seclusion in the south section of the Yellow River because he didn't want to be bound by the strict laws of the palace kitchen. The authentic Yuanyang Huimian Noodles became a folk artist.
2. During the War of Resistance against Japanese Aggression period, Japanese planes often attacked Zhengzhou. At that time, there was a famous chef named Zhao Rongguang who especially liked pasta. When the air raid came, Master Zhao went to hide from the plane. When he came back, he added some mutton soup to the remaining noodles to stew. Over time, Master Zhao found that the re-stewed noodles were also delicious, so he devoted himself to research and put some salt and alkali in them to make the taste stronger.