When you eat the noodles, you first cook them and put them into a bowl, then pour the soup, put the bashfulness and the floating vegetables.
Question 2: Who knows what kind of noodle is bashful? Where is the flavor of the snack? Noodle is a flavorful snack in Shaanxi, with dozens of varieties, among which Qishan Noodle is the most famous. It is characterized by long, thin and thin noodles, fresh and fragrant smell, and oily and reddish soup. The local flavor of Qishan Shame Noodle is especially strong, it has the characteristics of thin, sinewy, light, wang, sour, spicy, fragrant, etc., and it is soft and smooth in the mouth.
Qishan Shame Noodles
Qishan Shame Noodles have a long history and were famous in the Qing Dynasty. It is famous for its thin, sinewy, light, fried, thin, wang, sour, spicy and fragrant noodles, which are made of fine white flour, pork, cauliflower, eggs, fungus, tofu, garlic and other ingredients and a variety of seasonings. The basic production process is: the noodles should be rolled out by hand, and reach the standard of thin noodles and thin strips,
smooth muscles, soft and hard moderately. To make bashfulness, pork is first cut into thin slices and fried in a hot frying pan, while adding ginger, salt, seasoning noodles, spicy noodles and vinegar to be fried through. Tofu, cauliflower and fungus are stir-fried as the base dish, eggs are spread into egg skin and cut into small prismatic slices, and small garlic cloves are added to make floating vegetables. Eat the first cooked noodles into the bowl, hit the bottom of the vegetables, and then pour soup, put the shame and floating vegetables.
Qishan noodles require a wide soup, i.e. more soup and less noodles, and highlight the sour and spicy flavor. The so-called frying and wang that is, the noodles should be hot hot mouth and more oil to reflect the characteristics of this noodle. Qishan noodles are a kind of local specialty noodles with high carbon and water compounds and high saturated fatty acids.
Question 3: What is the bacon in Qishan bacon noodles? How to make bacon bacon
Choose fat pork with skin, and the pork should also contain more lean meat, seven parts lean and three parts fat. Cut the meat into small pieces, thin slices. Into the boiling frying pan, constantly stirring and stirring, the fire can not be too rapid nor too slow. About three mature add a certain amount of ginger foam, deodorization, stir fry, and then add the appropriate amount of iodized salt. When the meat is six mature add vinegar, stir fry, seven mature add soy sauce, pepper and other seasonings (of course, you can also add other suitable seasonings), when nine mature, almost out of the pot when adding the appropriate amount of red pepper powder, stirring, slightly simmer for a while, can be out of the pot. During the period to be very careful to control the fire and time. The fire can not be too fierce, too strong, the meat may be fried old or fried burnt, chili noodles roasted affect the color of the soup; fire is not enough, the meat is not cooked, the fishy taste of meat can not be exhausted, and the spicy taste seepage is too deep. Only fire control, meat fresh, tender, spicy, and the oil bright red and shiny but not very spicy. This is the most basic practice of meat shame.
Into the soup dish method
Fungus, soaked in warm water, chopped, to be used.
Tofu, cut into thin slices, fry in hot oil until egg-yellow, remove from the pan, cut into small diamond shapes and set aside.
Eggs, fried egg skin, cut into small diamond-shaped slices, set aside.
yellow cabbage (needle gold), warm water soak, cut into about 1.5 cm, to be used.
Chives or garlic scapes, with garlic scapes best. Wash, dry, cut into fine slices and set aside to bleach the vegetables.
Bottom vegetables: usually carrots, cut into tiny minced pieces. If in the meat bashimi just out of the pot, the pot left a moderate amount of bashimi in the direct frying is best. Can also be in a cool pot first with the appropriate amount of bashful hot pot, and then poured into the carrot end, at the same time the fire stirring, put in iodized salt. Half-cooked, simmering slowly over moderate heat, while turning diligently, always drying out the water in the pot, when the dish is almost simmering, put in monosodium glutamate, peppercorns and other seasonings. In this to control the oil and spicy flavor appropriate according to the ratio of hot pot of shame and vegetables. There are traditional hand-rolled noodles and machine-pressed noodles: for hand-rolled noodles, the noodles should be tough, strong, and come out of the boiling water with a glossy finish. Usually raw noodles are made, kneaded, covered with a wet cloth and then rolled out after five or six hours, so that the noodles are tough, easy to roll thin and cut fine, boiling water out of the pot with a glossy, strong and smooth noodles. The machine presses the noodles mostly for the wedding and funeral when more friends and relatives, saving labor and time.
Seasoning
Choose the best iron pot, injection of water, boiling fire, put the meat shame, and then let the water boil. After the preparation of fungus, eggs, cauliflower, bottom vegetables into the pot, and as needed, then seasoning, high-flame boiling after the heat of the fire, plus bleached vegetables. Soup should pay attention to the color is correct, that is, red, fresh, bright. Soup flavor can also be fine-tuned according to taste, but to maintain the basic flavor of sour, spicy, fresh, soup into. Pour the hot soup onto the freshly cooked noodles to make a bowl of smooth, flavorful and delicious noodles. Soup is the key to the noodles, the so-called bowl of noodles, seven points soup, soup is very important.
The above is the basic practice of noodles, but to do a handful of authentic noodles, we have to pay attention to a lot of details, especially when frying the meat and soup. The flavor of Qishan Shame Noodle is mainly sour and spicy, which should be paid attention to in the soup. Other places in Guanzhong also have their own flavors. Generally speaking, the more west of the place the less vinegar, the more south of the place the more chili.
Question 4: What are the nine characteristics of Qishan noodles? Shame noodle is a traditional specialty of Longdong and Guanzhong area, with a long history, especially Qishan Shame Noodle is the most famous. Qishan Shame Noodle is famous for its thinness, tendon, lightness, frying, thinness, wang, sourness, spiciness and fragrance. The characteristics of the noodles are: long and thin noodles, even thickness, fresh and fragrant noodles, red oil floating on the surface, sour and spicy soup, tough and refreshing, which is suitable for both young and old people. Shammy noodles have its very important position in Guanzhong region, in the wedding and funeral, festivals, children full moon, the old man birthday, meet friends and relatives and other important occasions are inseparable.
Question 5: What's the difference between noodles and fried noodles? Of course there is a difference ah, authentic local Sichuan flavor is called shame noodles, with more meat, leaner, pork, beef, mutton can be used, to stir fry stirring water gas, and do not put the sweet sauce, put the bean curd or dry chili, and also divided into two kinds of dry shame and water shame, the former is to stir fry out of the oil, dry and tender, eat up a very meaty, the latter pot to thicken out of the sauce (but not a sweet sauce that kind of red sauce but chili pepper), and so also called Mixed Sauce Noodles (not Fried Sauce Noodles). Noodles in fried sauce are from the north, with less meat, more fat, usually pork, salty and sweet, without chili, see Beijing fried noodles. Nowadays, the main business is to do all the fake, and will not be divided into these. The noodle shop on the market are made with very poor pork, so if you have to eat it is recommended to choose the dry mix type, relatively good, soup noodles if the last do not drink the condiment soup, basically can not eat what meat.
Question six: what is bashful bashful (sào) son of noodles is the northwest China Han traditional noodles, the famous Xifu snacks, to Baoji Qishan bashful noodles most authentic. In Shaanxi Guanzhong Plain and Gansu Longdong and other places popular. Shammy noodles have a long history. It also contains side dishes such as tofu and eggs, and is simple to prepare. In the third episode of Water Margin: "By the imperial decree of the Minister of Economy and Strategy, I asked for ten catties of fine meat and cut it to make bashfulness." Here the bashfulness is the meaning of diced meat.
Shammy - the almighty noodle sauce, also known as bashfulness.
The bashfulness is a special practice, mostly used to eat noodles, fragrant and aftertaste is one of its major features.
The practice of bibimbap is not difficult, in fact, it is the meat diced, with a variety of seasonings, balsamic vinegar, chili peppers, etc. fried and made.
Question 7: What is Shaanxi Shammy Noodle is a kind of food
Question 8: Noodle What is called Shammy Noodle is a noodle with a variety of dishes inside, some do the shape like a whistle, some is a long noodle. Not good, might as well have a bowl of beef noodles
Question 9: What are the benefits of eating bashful noodles bashful noodles are rich in sweet, smooth starch, sugar, protein, calcium, iron, phosphorus, potassium, magnesium and other minerals, there is a heart and kidney, spleen and thick intestines, and thiamine, riboflavin, fiber, vitamin A, and three kinds of amino acids, and so on.
The bashful noodles are easy to digest and absorb, and have the effect of improving anemia, enhancing immunity, and balancing nutrient absorption.
Shumai noodles are rich in carbohydrates, can provide enough energy, and in the process of cooking will absorb a lot of water, 100 grams of shumai noodles after cooking will become about 400 grams, so it can produce a strong sense of satiety. In addition, the noodles are able to *** human thinking activity, the human brain and nervous system need a carbohydrate accounted for 50% of the food, the noodles is the human brain needs food. Durum wheat contains B vitamins, which have a *** effect on brain cells, so it's good to eat a bowl of noodles at noon with a good nutritional mix. And in the morning you should eat some food with high protein content, and eating noodles at night is not conducive to digestion and absorption.
Question 10: What is the flavor of the noodles? The flavor is sour and a little spicy! The spicy flavor is all overshadowed by the sourness, but it's delicious.