Putian lo mein is a traditional food in Putian, Fujian Province, is an essential main dish of the banquet, Putian lo mein is most famous for Jiangkou lo mein.
The key to Putian lo mein lies in the noodles, the soup and the ingredients. The noodles should be processed with different flours according to the proportion, and the beaten noodles should be tough and not easy to paste off after being put into the pot. Simmering broth is also an important program, selecting the best bone in the pig bones, simmering broth to white, fragrant, each share of broth to how much water is fixed, thick not, thin not. And then the ingredients, lean meat, mushrooms, dried shrimp, dried scallops, oysters, razor clams, leeks are necessary, authentic Putian noodles will be added to the red mushrooms, so. After all the previous processes are good, it is the fire, the reason why the noodles are called lo mein, because it is slowly stewed in the fire, so that the flavor of the soup and ingredients penetrate into the noodles, in this way, out of the noodles can have a flavor, soup is sticky. Generally speaking, the noodles should be eaten in 3-5 minutes after they come out of the pot, otherwise, the noodles will be mushy and will not have that kind of texture.
Main Ingredients:
Pancetta 200g Noodles 6 amount Kale appropriate amount Dry goods: shrimp, razor clams, shiitake mushrooms
Seasoning vegetables: celery, parsley, green onions, garlic
1. Prepare all the ingredients, the goodies first washed and cleaned in the water to soak, the seasoning vegetables cut into segments, the bok choy washed and cut into segments, the pancetta sliced.
2. pot of hot oil, under the meat stir-fry until browned, under the flavor of vegetables, a little salt, turn over the next
3. pot of water, add the dry goods, the water boils, cover and simmer for 10 minutes or so
4. be sure to put the noodles when the water rolls over, the following skill is where the boiling where the following, the noodles are under the end, the oil (sprinkle noodles), the oil (sprinkle noodles), the oil (sprinkle noodles), the oil (sprinkle noodles), the oil (sprinkle noodles). The first thing you need to do is to add oil (evenly sprinkled on top of the noodles, about two tablespoons) and put the noodles into the pot without turning them
5. When the noodles are a little bit boiled by the soup, put in the vegetables, and the flavor of the vegetables on the top. At this time, the vegetables become the lid, do not need to cover the lid, do not need to turn
6. When the vegetables are also boiled, with a spatula, spoon left and right hands together to clip the noodles up and turn, turn a few times will become sticky
7. turn evenly, sticky, you can get out of the pot
When it comes to Putian's specialties, you're certainly going to Think of Putian lo mein and Tianjiuwan choke meat, but my favorite is still Putian lo mein, Putian lo mein is Putian specialties, whether it is in the countryside banquet or to relatives home guests, anyway, there is a happy local customs, are less of its figure.
Although not a local Putian, but because often go to Putian, and every time to go to eat local noodles, also to the local chef to teach how to do a good bowl of authentic Putian noodles secrets, the following to share with you.
A bowl of noodles is good to eat, the key lies in the noodles, soup and condiments. The noodle is fundamental, if the gluten is not strong enough, the noodle is cooked for a long time, the noodle is very easy to rot, it is certainly very difficult to swallow. Special tips, lo mein should be eaten within 5 minutes after the pot, otherwise the noodles will be lumped off, think of a bowl of no soup and paste off the lo mein, that really do not know how to eat.
Having said that, let's start by telling you what ingredients to prepare:
Noodles, pancetta, flower nails, oysters, shrimp, dried scallops, dried mushrooms, shrimp, celery, scallions, bok choy
Then there's the related seasonings: oil, salt, oyster sauce, old wine, chicken essence.
All the materials are ready, we will say how to cook this bowl of authentic lo mein steps:
1, cut the meat into slices, add some oil in the pot, into the pot to stir-fry;
2, and then celery, shrimp, scallops, cut dried mushrooms, celery, and put into the pot to stir-fry;
3, another pot, put the appropriate amount of water to boil, and when the boiling time, put the sea oysters, the sea oysters, the sea oysters, the sea oysters, the sea oysters.
4, until the water boils again, put the noodles into the boiling water, the point is, this time do not move the noodles, wait for the water to boil and then use chopsticks to spread the noodles can be.
5, and then add just stir-fried pork, celery, shrimp, scallops and other ingredients into the pot, while adding vegetables, and adjust the flavor, and so the soup cooked to the thick time, you can turn off the fire out of the pot to serve, and finally sprinkled with chopped green onions.
People who like eggs, you can also fry an egg to put on, so that the full bowl of lo mein is ready. If you like, you can also do it yourself. I can't forget the taste of the fresh soup, but also let me this is used to the northern lo mein, in the first taste of the style is very different after the Fujian lo mein, can't forget, after the family, their own cooking, research several practices, combined with the experience of the time to teach, but also probably restore a little bit at that time eaten the feeling of after continuous improvement, the taste is getting better and better, the next time on the practice of sharing it with you! I'll share the recipe with you this time. To people who are far away from other places and can't personally go to the ground, it's good to relieve your appetite once in a while.
First, prepare the ingredients: clams, fresh shrimp, razor clams, parsley, oysters, dried mushrooms, noodles, green onions, ginger, garlic, pork, soy sauce, salt, each in moderation.
Ingredients according to the characteristics of the treatment on the line: fresh shrimp open back to pick off the shrimp line, clams and razor clams soaked in water, water with a little salt and sesame oil, easy to let them spit out impurities. Soak the dried mushrooms well, cut the parsley into pieces, cut the scallions into pieces, peel the garlic and cut the ginger into slices. Pancetta cut thin slices, soaked mushrooms if they are large, cut into strips, it is completely processed.
The following can be open fire, the pan put a little oil, medium heat, will be five meat sautéed out of the oil, the five meat is to make the seafood soup after more fragrant. Then put in the green onion, ginger and garlic to stir fry the flavor. Then put the mushrooms in the sauté, add razor clams, clams, oysters and stir fry a little. After stir-frying for a while, when all the shellfish have opened their shells, and the cooking wine has evaporated almost, add water, add more water appropriately, because the noodles themselves are very absorbent, and the soup of this seafood lo mein is quite awesome on its own, and it will become thick, and after boiling the soup over a high heat, cook it over a low heat to get the flavor out of the soup, and then put in the fresh noodles, which are pressed by a machine, of course if you can roll them out by yourself by hand, then it's even better. If you can't buy either of these noodles, then you can make do with instant noodle cakes.
After the noodles are put into the soup, stir to avoid lumps. Cook until the noodles are about 80% cooked, remove with chopsticks, taste for doneness, and season with soy sauce and salt.
With the addition of the noodles, the broth has thickened and become more flavorful. Just before starting, add the shrimp and parsley, stir and turn off the heat when the shrimp have turned completely red.
The order of starting the pot is to fish out the noodles first, and then fish out the meat and shellfish, laying out the top of the noodles, and make a nice shape, which is more appetizing, and then finally poured on the soup, in fact, the essence of the soup is in the soup, so the soup a little bit wider, and will never regret it. The most important thing is to make sure that you have the right amount of money to pay for your food.
Listening to Putian's partner said, there is a local red mushrooms to join will be more delicious, I have not seen, and did not find this kind of ingredients, I hope to have the opportunity to try a hand in the future.
Putian lo mein, is a specialty food in Putian, Fujian, is the essence of Putian food culture, Putian Jiangkou lo mein, Xianyou lo mein is the most representative. The colorful, thick and smooth taste makes Putian lo mein a main dish in wedding banquets and a reunion meal for families during the New Year.
Putian Lo Mein is very similar to Hui'an Lo Mein next door, with Putian Lo Mein being more focused on the ingredients and the use of broth. @Yuyue7 is very good at Hui'an Lo Mein, and he is also very good at Putian Lo Mein; so let's talk about how to make Putian Lo Mein.
Putian noodles① mushrooms soaked and shredded, dried scallops soaked and shredded, dried squid soaked and shredded, shrimp soaked, cabbage cleaned and shredded, lean meat cut into thin strips, oysters cleaned and drained, green onions cut into small flowers, the noodles are from the market to buy fresh oil noodles used specifically for marinade, buy the noodles spread out to spread the loose, to prevent sticking together;
② hot pan hot oil, put oysters, lean meat stir-fried to oysters, oysters contraction, lean meat brown, put the mushrooms, the noodles are not used for marinade, the noodles are used for marinade. Lean meat discoloration, add mushrooms, squid, shrimp, dried scallops stir-fry flavor, and then add shredded cabbage, add soy sauce, thirteen spices, stir-fry until the shredded cabbage becomes soft, add the pork bone simmering broth, high-fire boil, the oil noodles with the hand to shake, so that the strips are separated, into the pot, continue to high-fire boil, roll on a few rolls to the noodles cooked, if there is excess broth sheng, thickening the soup with water starch, and then break the duck eggs and stir evenly, slowly pour in, add chicken essence, stir well, sprinkle with chopped green onions, can be out of the pot.
Putian lo mein is served in a big pot at banquets and then shared by guests. The soup is thick, so it should be eaten before it cools down, as it will give way to lumps after cooling down, affecting the taste.
Putian lo mein is a traditional food in Putian, Fujian Province, it and Xinghua fried rice noodles, chili meat, lychee meat, oyster omelette, Xitianwei flatbread, Si powder, vegetable head cake, stewed tofu, fried buns are well-known food in Putian, Putian lo mein is a Putian tradition of hospitality to family and friends to friends. It is an indispensable main dish for banquets, which makes Putian also have the reputation of "the city of lo mein".
Of course, to say that the most famous Putian noodles is where? I have to say that we put the mouth of the brine noodles, the local people are generally used to receive important guests, if you are lucky enough to eat a bowl, then congratulations to you oh
If you can not eat it is okay, let's do it yourself! Although, the production process is not difficult, but to do authentic is very difficult ~ Without further ado, I'll tell you right away, such a Putian noodles in the end how to do, quickly learn to ~
First, prepare the materials:
First, the noodles, preferably Putian homemade, if not recommended to buy alkaline noodles instead. Secondly, the spices, it is recommended that you can put some of their favorite food, of course, oysters, razor clams, dried scallops, dried shrimp, fine meat, mushrooms ..... These are Putian authentic lo mein essential Oh ~
Second, the steps:
1. Prepare all the materials.
2. Stir-fry the figs with oil in the pot.
3. Then put celery, crimini mushrooms, razor clams, shrimp, dried scallops and stir fry together.
4. Then put the rapeseed sticks and stir fry, add a little salt.
5. Then put the right amount of water to boil.
6. When the water boils, put sea oysters and flower armor (also called clams).
7. And then the noodles spread open down, do not move him first, when the water boils with chopsticks spread can be.
8. Finally, put the bok choy leaves to cook until the soup is thick.
9. The final product.
After reading this, don't you want to try to make one?
The heartbeat is better than the action, hurry up!
(Straits Network Huang Xiaoqun)
Putian lo mein is a traditional cuisine, the spices are mostly seafood, lo mein soup with seafood boiled out the most delicious. The price ranges from 15 yuan to 150 yuan a bowl. Especially to Jiangkou lo mein is the most famous, legend has it that there is a restaurant in the Huangshi countryside to cook a bowl of lo mein for 150 yuan, I do not know whether it is true or not.
Putian lo mein is a traditional food in Putian, Fujian Province, loved by the Putian people, but also an essential main dish in the Putian banquet, fresh and delicious, do Putian lo mein, frying ingredients is very important to add stock and lard, etc., every step should be done , so that the Putian lo mein is fresh and flavorful.
In Fujian, the first time to eat Putian lo mein, thought with our Henan lo mein the same, see then also a little disappointment, but after eating on the love, although with our Henan stewed noodles are not the same, but eat up is very tasty, delicious, fresh flavor, taste authentic, Putian lo mein also come to Putian hospitality friends and relatives of a must-have delicacy, the following to share! The practice of Putian lo mein.
First, Putian lo mein production steps1, prepare ingredients: noodles, pork, dried scallops, dried shrimp, mushrooms, razor clams, red mushrooms, onions, lard, broth, sea oysters, bok choy, cabbage, onions, salt, scallion oil
2, wash the pork and cut into small dices, dried scallops, mushrooms in advance with the water soak, clean and squeeze out the water, and put it into the oven to bake dry water, so that the aroma will be very fragrant, put the dried scallops, dried shrimp, sea razor clams soaked in water in advance and washed, onion washed and shredded, cabbage washed and cut into small pieces.
3, red mushrooms in advance soaked and cleaned, cleaned and cut bok choy, add oil to the pot, put the meat in, stir fry on low heat, stir fry out of grease, add dried scallops, mushrooms, dried shrimp, sea razor clams, onions, put in, stir fry evenly, slowly stir fry, stir fry through the fried incense.
4, and then add the cabbage, stir fry evenly, add the simmering broth to boil, then add the red mushrooms to cook for five minutes, add a little salt to taste, down into the noodles to spread evenly, the noodles put in do not stir.
5, paved with oysters, and then dripping lard, cover and simmer for two minutes, when the noodles are eight minutes cooked, add bok choy, dripping green onion oil and stirring evenly, stirring until the soup thickens, Putian lo mein is ready, too fresh.
Second, Putian lo mein tips1, do Putian lo mein, frying ingredients, use a small fire to slowly stir fry, this step is also very important, be sure to stir fry the ingredients through the fried incense, so that out of the Putian lo mein is better to drink.
2, do Putian lo mein must be added to the soup, so that out of the Putian lo mein fresh flavor, pure flavor, do Putian lo mein don't put too much seasoning, otherwise it will affect the fresh taste of the lo mein.
3, the noodles put in, pay attention to do not stir, must be put lard, do come out to be delicious, the noodles cooked eight mature should be put green vegetables, stirring to brine noodles soup thick, so that the taste will be better.
Summary: Putian lo mein is done, the production is still very simple, it is more ingredients, each of the above ingredients and seasonings can not be less, or do out of Putian lo mein flavor is not pure, each step is very important to do a good job, so that out of Putian lo mein is fresh and flavorful.
Putian lo mein is considered the most famous snack. The most famous is Jiangkou's noodles. The noodles are homemade in Putian, and are rarely available outside. There are a lot of spices, there are oysters, razor clams, dried scallops, dried shrimp, fine meat, mushrooms .....
2 Stir fry the figs in a pot of oil.
3 Then put celery, crimini mushrooms, dried razor clams, shrimp, dried scallops and stir fry together.
4 Then put in the rapeseed sticks and stir fry, add a little salt.
5 Then put the right amount of water to boil.
6 When the water boils, put sea oysters and flower armor.
7 and then the noodles spread open down, do not move him first, when the water boils with chopsticks spread can be.
8 Finally put the bok choy leaves and cook until the soup is thick.
9 The final product.
Tips
Marinated noodles in pay attention to the fire at the same time, but also pay attention to the time to eat the noodles, in general, the noodles out of the pot for 3-5 minutes, it is necessary to open the food, otherwise the noodles will be paste, there is no such texture.
The traditional cuisine of Fujian region "Putian lo mein". This noodle dish, seems to be ordinary, but the connotation is really very rich. Putian lo mein is a traditional cuisine in Putian, Fujian, it and Xinghua fried rice noodles, chili meat, lychee meat, oyster fried, Xitianwei flat food, Si powder, vegetable head cake, stewed tofu, fried buns are well-known cuisine in Putian, Putian lo mein is the Putian tradition of hospitality to friends and relatives to friends. Putian lo mein is an essential main dish for banquets, making Putian also have the reputation of "the city of lo mein". Putian lo mein and Jiangkou lo mein is the most famous, generally used for important guests reception, known as the authentic Putian lo mein.
Let's start with the history of Putian noodles. Noodles originated in China before the Han Dynasty, when "soup cakes" were made. The "soup cake" was actually a "slice of soup", which was made by holding the dough in one hand and tearing slices into the soup pot with the other. By the Northern Wei Dynasty (486-534 AD), soup cakes were no longer hand-held, but were made with tools such as boards, staffs, and knives, and the dough was rolled out thinly and then cut into thin strips, which were the earliest types of noodles. In the Tang Dynasty (618-907 AD), people hung up the cut noodles to dry, making them easy to store and eat at any time. Thus the first hanging noodles were born. During the Tang Dynasty, China and Japan had frequent exchanges, and the technique of making noodles and hanging noodles was soon introduced to Japan. The earliest noodle dish in Europe is said to have been brought to Italy from China by the traveler Marco Polo in 1295. However, it does not seem to be true. Some historians believe that noodles were introduced to Europe by Asian slaves who worked as cooks in the homes of wealthy Italians. It was later spread to Putian, Fujian Province and accepted by the local working people, thus extending the Putian lo mein.
So why is the simple Putian lo mein able to arouse unique interest? Of course there is something unique about it. The key to Putian lo mein lies in the gluten, the simmering stock and the ingredients. Preparation usually starts the night before. Gluten is of course the first process, unlike Shanxi noodles or Ramen, the site of the dough into a fine noodle, this noodle to use different flours in proportion to the process, hit out of the noodle to toughness, not easy to paste off after the pot. Simmering soup is also an important program, selecting the best bones in the pig bones, simmering out of the soup to be white, fragrant, how much water to be blended into each soup is fixed, thick not, thin not. And then the ingredients, lean meat, mushrooms, dried shrimp, dried scallops, oysters, razor clams, leeks are necessary, authentic Putian noodles will be added to the red mushrooms, so. After all the previous processes are good, is the fire work, the reason why the lo mein is called lo mein, because it is slowly stewed in the fire, so that the flavor of the broth and ingredients to penetrate the noodles, in this way, out of the noodles can have flavor, soup is sticky.
Of course, to do a good job of a serious Putian lo mein is the most important thing is to pay attention to the fire, but Putian lo mein is different, in the left face to pay attention to the fire at the same time, the time to eat the noodle is also very careful. Generally speaking, the noodles out of the pot 3-5 minutes, to eat, otherwise, the noodles on the paste, there is no such texture, so the authentic Putian noodles, cooking a large pot of brine noodles is also a great risk, time is too long, you have to pour out. It is not finished, there are a lot of accessories: mung bean sprouts, leeks with a little oil scalded to the raw cast cool, garlic cut very finely chopped diced small fire fried crispy (that is, the Japanese noodle shop that kind of golden garlic diced). The noodles have become a must-have dish at wedding banquets, a must-have dish at New Year's Eve, and a must-have dish at Putian restaurants for those who live outside of Putian.
Recommended my mom's practice:
1. Cabbage washed, shredded, mushrooms softened and shredded, with two tablespoons of oil to fry the mushrooms, then into the cabbage with the fried until soft, add seasonings to boil, change to low heat, and put the meat marinade with cooking.
2. Bring another half pot of water to a boil, add the noodles and cook until done.
3. Turn off the heat when the meat marinade is cooked and the soup is thickened, add seasonings and washed and chopped parsley.
4. Serve the noodles in a bowl with the cooked meat marinade on top.
Marinade ingredients: dried scallops, shrimp, razor clams, shiitake mushrooms, dried squid, lean meat, duck eggs, garlic
This is how to make marinade soup in Putian Road Noodles:
1. Cut shiitake mushrooms and dried squid into strips and put them in the water with dried scallops to soak for 15 minutes and then drain. Slice lean pork and add groundnut flour for dipping.
2, chopped garlic into the oil, then pour in the mushrooms, dried squid, dried scallops, shrimp stir fry a few times.
3, another pot of boiling water (water plus how much depends on the amount of food, generally two people need to add about 1000ml of water), pour in 2 fried ingredients and lean meat.
4, when the soup boiled, plus thickening, and then the duck eggs broken and stirred evenly into the boiling soup.
5, add salt, monosodium glutamate (MSG) seasoning, a pot of authentic lo mein soup base becomes fresh out of the pot!
To make a bowl of delicious Putian noodles, a good bowl of brine is certainly indispensable.
Putian lo mein is a Han Chinese
Cuisine
Tofu
Putian lo mein and Jiangkou lo mein is the most famous, generally used for the reception of important guests, known as the authentic Putian lo mein.
Putian noodles
Main Ingredients
Green onions
Lean meat
Mushrooms
Pakchoy
Steps to Make Putian Noodles
1. Slice the lean meat and marinate it with salt, wine, ginger, garlic, and cornstarch.
2. dried scallops soaked in water, fresh mushrooms cleaned and sliced (you can also use dried mushrooms soaked in water and sliced), clams cleaned
3. hot pan oil, onion, ginger and garlic incense, fishing out a part of the last oil
4. poured into the clams and scallops stir-fry, add salt, a small amount of Fujian old wine, stir-fry until some of the clams opened
5. poured in the mushrooms stir-fry for a while
6. added salt, a few Fujian old wine, and stir-fry until some of the clams opened
5. poured into the mushrooms and stir-fry for a while
6.
6. Add water and boil
7. When the water boils, turn off the heat and add the marinated
meat slices
8. When the water boils, add the noodles
9.
Chinese cabbage
10. Lastly, drizzle a little bit of oil that was fished out of the water from the previous step 3, and then remove from the pan
Directions
Main ingredients:
Pork
Shrimp
Amaranth
Radish
Putian brine noodles ~ home version of the practice steps
1. Prepare the ingredients, less razor clams photographed. Then hot pan pour oil, pour some more oil, hot, pour out some oil Spare
2. Use the remaining oil at the bottom of the pan burst incense ginger and garlic, add small shrimp in turn, pork, pull pull, evenly heated
3. Add a little soy sauce
4. Add hot water, do not add too much water to cook the marinated noodles, cooked out of the effect is dry plus finish the water in turn to add the razor clams, oysters,
carrots
5. water boiled add a little salt, taste, to be a little more salty than usual, because a little more noodles, continue to simmer for about 5 minutes
6. fire adjusted to reduce, evenly add noodles, this time, step 1 more hot spare oil to play a role in the pouring of a little freshly heated oil in the pasta, turn on the medium heat, cover the pot and cook for about 3 minutes
7. Open the lid, use chopsticks to pick and pull a few times, so as not to paste the pot
8. open the small fire, add vegetables, seasoned vegetables, continue to add a little freshly heated oil, cover the lid of the pot, open the medium heat, cook for about 2 minutes
9. turn off the heat, add a little chicken, and then chopsticks, spatula two hands, mix well, you can get out of the pot
Tips
1. the finished product of the marinara noodles is dry, so add water do not add more 2.