Historical origin of Yangchun noodles
Noodles are one of the most common traditional pasta in China, with a long history and a long history. According to historical records, the earliest noodles can be traced back to the Eastern Han Dynasty more than 900 years ago. In the Eastern Han Dynasty, the book "Moon Order for Four People" contained "... beginning of autumn should not eat boiled cakes and boiled cakes". According to research, "boiled cake" and "boiled cake" are the first examples of Chinese noodles. Wei and Jin Dynasties were called "soup cakes". In the Northern and Southern Dynasties, it was called "water-induced cake" or "water-induced noodles". Interpretation of Famous Foods in Han Dynasty contains: "Steamed cakes, soup cakes, golden cakes and cakes are all named after their shapes"; There is also the "cake of explaining the name, that is, the face of today, which is called pulling (pulling) face in the northwest" in the "Nine Valley Examination"; "Introduction to Vegetarianism" has the ancient name of "noodles, ice, and soup cakes. Suobing talks about its shape, and Tang Bing talks about how to eat it. " The practice is to knead the dough into the thickness of chopsticks by hand, then soak it in water, twist it into leek leaves by hand before eating, and cook it in boiling water, similar to lasagna; Or "? O ",recorded in the Book of Qi Yaomin: rub your fingers to length, soak them in water, twist them when you put them in a pot, and then cook them with boiling water. This way is very similar to "kneading noodles" and "pulling tabs" in Shanxi.
China people have a long-standing habit of eating noodles. For a long time, the ancients even called noodles "rice", and rice cooked with millet was called "rice" to show the difference. Eating noodles is not only used to sleepy the stomach, but also has the significance of folk etiquette. For example, it is often used to wish newborn babies a long life. People in China often eat noodles on their birthdays, so noodles are also called longevity noodles. Because noodles are long and thin (thin means thin, thin is the same as longevity), it is a custom to eat longevity noodles on birthdays. Longevity noodles are what we commonly call noodles or longevity noodles.
Of course, the long history of eating noodles has also produced a variety of patterns, such as making sticks, pulling, cutting, cutting, pulling, pressing, kneading, poking, twisting, picking and sliding, as well as steaming, boiling, frying, stewing, marinating, mixing and baking, which have all evolved into local flavor noodles. Such as noodles with gravy in Beijing, Yangchun noodles in Shanghai, Yifu noodles in Shandong, Daoxiao Noodles in Shanxi, noodles with minced meat in the west, Dandan Noodles in Sichuan, Regan Noodles in Hubei, Babao noodles in Fujian, shrimp noodles in Guangdong, Taishi noodles in Guizhou, beef noodles in clear soup in Gansu, noodles with minced meat in Qishan, pimple noodles in Sanyuan, big knife noodles in Hancheng, steamed stuffed bun noodles in xi 'an, spinach noodles and so on.
In addition to the above-mentioned names such as noodles, boiled cakes, soup cakes and water-induced noodles, there are also names such as cold scouring and warm scouring, which are modern cold noodles or boiled noodles. It is recorded in Guanglu Temple in the Tang Dynasty that "the winter palace is used for soup cakes and the summer is used for" cold scouring ",which is a kind of noodles cooked with cold water, just like those of northerners. In the Song Dynasty, noodles entered a new stage of development, and the word "noodles" was used, which was long and varied, including vegetarian noodles, fried noodles, shredded chicken noodles, three fresh noodles, cold-washed silver noodles and vegetable noodles. In the Yuan Dynasty, "dry (dry) noodles" came out, and there were more than 20 kinds of noodles in Eating, such as spring noodles, yam noodles, sheepskin noodles, and show horses. During the Ming and Qing Dynasties, there was further development, such as "Zhajiang noodles" in Beijing, "crony noodles" in Yangzhou and "Babao noodles" in Fujian.
The practice of Yangchun noodles
[Ingredients] Egg flour 100g, egg 1 piece, 3 garlic seedlings, refined salt, monosodium glutamate, fragrant broth and peanut oil.
[method]
(1) Knock the eggs into a bowl and beat them evenly with chopsticks. Put the frying spoon on the fire, add peanuts and heat it, pour in the egg liquid and spread it into egg skin, take it out and cut it into filaments. Wash the garlic seedlings and cut them into 3 cm sections.
(2) Add water to the pot to boil, then boil the egg noodles, take them out and put them in a bowl, sprinkle with shredded eggs and garlic sprouts.
(3) Pour the broth into a frying spoon to boil, skim off the floating foam, season with refined salt and monosodium glutamate, and then pour some sesame oil on the noodles.
【 Nutritional characteristics 】 The soup is fresh, light and refreshing. It contains protein, fat and carbohydrate, and also provides B vitamins and some minerals necessary for human body. I hope I can help you _