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Mapogan mixed noodles

source

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Chuan chili pepper

place of production

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Sichuan(Province)

category

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menu

Production method

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material

300g noodles, 3 pieces of dried bean curd, 20g meat stuffing, a little minced garlic, bean paste 1 tablespoon.

seasoning

Broth 1 bowl, soy sauce 1 tablespoon, a little monosodium glutamate, and a little sugar.

way of doing things

1. Chop dried bean curd, stir-fry with minced meat, minced garlic and bean paste, add seasonings (except broth), pour in broth, and simmer for 10 minute to make the soup rich, thus obtaining Mapo sauce.

2. After the noodles are cooked, take them out, and then mix them with the processed Mapo sauce.

Noodles are commonly known as "noodles", "water surface" and "noodles"; In ancient times, it was called "soup cake".

Luxury noodles, vegetarian cakes, boiled cakes, water-induced cakes, and no support.

The word "noodles" came later.

According to textual research, Chinese noodles originated in the Han Dynasty and have been around for more than 2,000 years.

The history of. At that time, all pasta was called "cake", and cooking in soup was called "cake"

"soup cake" The early soup cake was flaky, and then it gradually evolved from flaky to strip.

Shape. Noodles have basically taken shape in the Wei, Jin, Southern and Northern Dynasties. Such as: Northern Wei Jia Dexie

The "water-induced cake" contained in Qi Min Yao Shu is similar to modern noodles. Jin Shu

"Tang Bing Fu" said: "It's cold in the middle of winter, and at the meeting in the morning, the nose is frozen with tears and the mouth is frozen with frost. Fill the void to solve the war, soup cake is the most. Weak as spring cotton, white as autumn practice. The gas is rich and the cloth is spread, and the aroma is scattered and far away. Pedestrians lose their saliva in the lee, and children look empty and squint. Those who hold the device lick their lips and make the waiter swallow. "

From the Northern and Southern Dynasties to the Tang Dynasty, the varieties of noodles were more abundant before, and there were so-called "cold-washed" cold noodles, as well as a variety of "cake-seeking" due to dietotherapy, and at that time there was a custom of eating longevity noodles.

The varieties of noodles in the Song Dynasty developed more rapidly, with as many as 30 or 40 varieties recorded in Yuan Zhen Meng's Tokyo Dream of China, Wu Zimu's Dream of Liang and Zhou Mi's Old Stories of Wulin in the Southern Song Dynasty.

In the Yuan Dynasty, dried noodles appeared that could be preserved for a long time. In the Ming dynasty, there was a skillful "hand-pulled noodles". The appearance of these noodle-making techniques has made great contributions to the development of noodles. In the Qing dynasty, the most significant things were the appearance of "spiced noodles" and "eight treasures noodles", and in the Qianlong period, there was a unique "Yifu noodles".

The history of noodles

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Noodle is one of the most common traditional pasta in China, with a long history and a long history, which is well-known in the world. According to historical records, the earliest noodles can be traced back to the Eastern Han Dynasty more than 1,900 years ago. In the Eastern Han Dynasty, the book "Four People's Moon Order" contained the words "... beginning of autumn should not eat boiled cakes and boiled cakes". According to research, "boiled cakes" and "boiled cakes" 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 cakes" or "water-induced noodles". The Han dynasty's "Explanation of Names and Diet" contains: "Steamed cakes, soup cakes, golden cakes and cakes are all named after their shapes"; There is also "the bread of explaining the name, that is, the noodle of today, which is called pulled (pulled) noodles in the northwest" in the "Nine Valley Examination"; "A Brief Introduction to Vegetarianism" contains "noodles, an ancient name of Suobing, and a soup cake. Suobing speaks its shape, and Tangbing speaks its eating method." The practice is to knead the dough into chopsticks thickness 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 "Jia Wei", recorded in "Qi Min Yao Shu": rub your fingers to length, soak them in water, twist them thin when you put them in the pot, and then cook them with boiling water. This way is very similar to "kneading noodles" and "pulling slices" in Shanxi.

China people's habit of eating noodles has a long history. For a long time, the ancients even called noodles "rice", while the rice cooked by rice and millet was called "rice" to distinguish it. Eating noodles is not only used to sleep in the stomach, but also has the meaning of folk etiquette. For example, it is often used to wish newborn babies a long life. People in China often have to eat noodles on their birthdays, so noodles are also called longevity noodles. Because noodles are long and thin (thin means thin, and thin is the same as longevity), it is a custom to eat longevity noodles on birthdays, and 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 the methods of making sticks, pulling, cutting, cutting, pulling, pressing, rubbing, poking, twisting, picking and slipping, as well as the modulation methods of steaming, boiling, frying, frying, stewing, marinating, mixing, baking and so on, which have 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 Shaanxi, 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, noodles with bumps in Sanyuan, noodles with big knives in Hancheng, noodles with fat heads in Xi 'an, spinach noodles and so on.

In addition to the above-mentioned names of noodles, boiled cakes, soup cakes, water-induced noodles, and cold-washed noodles and warm-washed noodles, which are popular in the Tang Dynasty, these names are modern cold noodles or boiled noodles. In < Tang Huiyao Guanglu Temple >, it is stated that "soup cakes should be made in the palace in winter, and" cold scouring "should be done in summer", that is, noodles are cooked and eaten in cold water, which is the same as the "over the water" of northerners; In the Song Dynasty, noodles entered a new stage of development, and the term "noodles" had been used, which was long and varied, such as plain noodles, fried noodles, shredded chicken noodles, three fresh noodles, cold-washed silver silk noodles, and vegetable noodles. In the Yuan Dynasty, "dried (dried) noodles" came out, and there were more than 20 kinds of "Spring Noodles", "Yam Noodles", "Sheepskin Noodles" and "Xiu Tu Ma Mian" in "Eating Meals". There were further developments in Ming and Qing Dynasties, such as "Zhajiang Noodles" in Beijing, "crony noodles" in Yangzhou and "eight treasures noodles" in Fujian.

Origin of allusions of other noodles ~

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(1) Yangchun noodles

Yangchun noodles are also called smooth noodles, that is, clear soup noodles. According to Ci Hai, the origin of the word "Yangchun" explains: "October in the agricultural (cloudy) calendar is Xiaoyangchun, and the market argot represents ten by Yangchun." In the past, the price of a bowl of ordinary noodles was ten pence, so it was called ten pence for a bowl of noodles. Yangchun noodles only have soup heads without 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) pulling the film

Pulling pieces, also known as "digging pieces and betting pieces", is a common product in Shanxi pasta. It is pulled into the pot from top to bottom, so it is also called "pinching bumps". According to experts' research, the soup cakes in Han Dynasty were boiled noodles. In Yuan Dynasty, there is a kind of "noodles with chicken head powder", which is a kind of dough sheet about the size of copper coins. Boiled sliced noodles need to be served with various toppings and ingredients.

(3) Cat ears

Cat's ear, commonly known as "Ge Er" or "Ge Er" in Taiyuan, is not called cat's ear, but a basic home-cooked pasta, which was recorded in the Northern Wei Dynasty, but it is impossible to test when it originated. According to ancient books, the ancient people made "soup cakes" on the table, but later, due to the improvement of technology, noodles can be mixed and kneaded with pots, so it is no longer necessary to make them on the table, so it is also called "no support", which evolved from the table. The method of making soup cakes is slightly similar to that of making cat ears in Shanxi today, while in Shanxi, Because the products made are small and compact, and the appearance is very similar to that of cat ears, they are called cat ears.

(4) Daoxiao Noodles

Daoxiao Noodles, also known as "noodle cutting", wrote in "A Brief Introduction to Vegetarianism" that "noodle cutting: the noodles are hard, so it is necessary to knead them more, the better, and put them in the palm of your hand as long pieces. It is very interesting to cut thin slices with a sharp knife, boil them in boiling water, and pour them with soup or brine."

Daoxiao Noodles is one of the five famous wheaten foods in China. The main reason is that the knife skills and techniques of noodle cutting are attractive, and the noodles are full of gluten and bite, which makes them memorable after eating. The production of Daoxiao Noodles pays special attention to cutting and flying, that is, cutting noodles quickly, and the cut noodles, such as small fish, roll into the pot, and the noodles are the same size, soft outside and soft inside, smooth and biting.

Daoxiao Noodles originated in Taiyuan, Shanxi Province, and has a history of hundreds of years. Legend has it that in the Yuan Dynasty, in order to prevent the Han people from rebelling, all the metal of the people was confiscated, and it was stipulated that ten households took turns to use a knife. An old man went to his neighbor to get a knife and was ready to go home for slicing. As a result, the knife was taken away. The old man had to go home, just out of the gate, and when he looked down, he was 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. When the old lady saw it, she complained, "How to cut such a thin piece of iron?" The old man said angrily, "if you can't move, use a chop!" " As soon as this chop came out, it reminded the old lady that she had to put the noodles on her left hand, hold a small piece of iron in her right hand, stand by the pot of boiling water, cut the noodles into boiling water, remove them after cooking, and pour the marinade on them to eat. This method of cutting noodles spread in Jinzhong area, until it was improved many times after Ming Dynasty, and it became a famous pasta now.

Daoxiao Noodles's traditional method of making noodles is to hold the noodles in one hand and take a knife in the other, and cut the noodles into boiling water. This kind of noodle-cutting skill emphasizes that "the knife never leaves the face, the face never leaves the knife, the hand-eye line is one line, one edge after another, the flat knife is a flat strip, and the machete is an edge strip", so there is a doggerel poem in Shanxi that "one leaf falls into the pot, the other leaves float, and the other leaves leave the face, and the whitebait falls into the water, and the willow leaves are slightly under the wind." It can be seen that Daoxiao Noodles 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, and then kneaded into a strip shape for holding by hand. There are two kinds of cutting tools, one is a slightly curved blade for cutting noodles, and the other is a curved flat knife for cutting edges. 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 noodles with clear soup, and the second pot of noodles is more delicious. When cooking, it is necessary to have a big fire to keep the noodles flexible and slippery.

In Daoxiao Noodles, besides the beauty of noodles, what is more important is the combination of sauces (including bittern, fried sauce, fried sauce, cold salad and soup), gravy and side dishes, which will change with the seasons. It is very particular to eat them according to the time, for example, steamed mutton, tomato and egg gravy or fried sauce are popular in autumn and winter.

In various places. A Brief Introduction to Vegetarianism in Qing Dynasty also contains "noodles with noodles" which were popular in Shaanxi and Shanxi at that time: they were mixed with water, mixed with salt, alkali and clear oil, covered with wet cloth, and once they were mixed, they were pulled into thin strips and cooked, named "noodles with noodles". Lamian Noodles can be drawn into flat strip (divided into lamp turf, belt strip, willow strip, leek flat, fine leek flat and a nest of silk according to the number of buckles), round strip (divided into thick white strip, green bean pod strip, coarse uniform strip, fine uniform strip, thin round strip, a nest of silk and dragon beard silk according to the number of buckles), triangular or hollow, and its type is almost the same as that of Fushan Lamian Noodles in Shandong.

(6) Dandan Noodles

Dandan Noodles is a kind of pasta made of cooked noodles and minced meat. According to legend, Dandan Noodles was founded on 184 1 year by a vendor named Chen Baobao in Zigong, Sichuan. He carries the burden to sell noodles. One end of the burden is separated by a copper pot, one for cooking noodles, the other for stewing chicken, hooves or ingredients, and the other end is a stove. The hawker carries the burden and sells it along the street, which is named after it. It is similar to the bamboo burden of Tainan Danzai noodles.

(7) Yifu noodles (instant noodles)

Yi fu mian is also called "attachment surface" or "royal government surface". When and where did it originate? There are all kinds of legends in Guangdong, Fujian, Suzhou and the court, and it is really difficult to draw a conclusion. However, according to the historical records, the more specific statement was created by the calligrapher and the chef of Yi Bingshou, the magistrate of Yangzhou, during the Qianlong period, so it was named Yifumian.

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 noodle, which has been spread all over the world because of its wide spread and improvement among the people. Others wrote an article praising Yifu 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 method of "Yifu noodles" to create today's instant noodles. Yifu noodles are egg noodles cooked first and then fried, which can be stored and eaten when you are hungry. It really has its convenient characteristics.

In fact, the practice of Yi Fu Mian was recorded in the Song's Health Department in the Ming Dynasty. At that time, it was called "Suomian": "Mix the noodles with salt water as a small dose, lie on them with oil, wrap them around the rack and gradually move, and rack Kong Chuichang wisps. Boil water to remove salt first, and then make a soup to adjust it, which will be dry and gradually used. " To put it simply, it is to knead the flour with salt water evenly, then smash it into small pieces and grease it, put the dough in a perforated dough press (river fishing machine, a bit like a rice-moss machine) to make the noodles leak and grow into strips, boil them in water to remove the salty taste and flavor, 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, China's instant noodles have a history of at least nearly 400 years.

(8) stir fish noodles

Picking fish noodles, also known as picking tips, is a kind of boiled noodles popular in Shanxi province. Soft dough is made by poking. Because the shape of noodles is like a "fish", it is called picking fish, and also called picking tips because of two sharp heads.

Fish noodle has a long history, which was recorded in the Yuan Dynasty as follows: Chinese yam fish noodle (white flour, bean flour, cooked Chinese yam, stir well, spoon it into boiling soup). I also remember the words "exquisite fishing".

In folk, stir-fry fish is made of sorghum flour, buckwheat flour, adzuki bean flour, mung bean flour, corn flour and so on. At present, flour is mostly used as raw material.

(9) the knife dial surface

The knife dial surface is made by cutting noodles with a flat blade. It evolved from the cutting surface of the knife. Knife-dialing knives are specially made, with handles at both ends, and the blade should not bulge, each weighing about two kilograms. First, the dough pieces are pressed to an appropriate thickness, and then the noodles are cut with this knife, and the noodles are very neat and uniform in thickness. During the performance of Shanxi pasta, the master Hu Naihua of the noodle restaurant once set a record of 105 knife ***630 pieces per minute, which was so fast that the onlookers were dazzled. Noodles are really a must in Shanxi.

(eleven) rub the fish

Rubbing fish is named after kneading it into fish-like pasta by hand. It is a common noodle in Shanxi. Besides rural areas, noodle restaurants and food stalls in urban and rural areas are also available for sale.

There are not many records about the making of rubbing fish. Only in the book "Shanxi Pasta", eight kinds of rubbing noodles, roller noodles, boiled fish, noodle rubbing fish, dry fried noodles, pumpkin braised fish, braised fish with mutton and stewed fish with potatoes are recorded, which makes rubbing fish occupy a place in Shanxi pasta.

The raw materials used to rub fish are flour, buckwheat, wheat, sorghum, corn and miscellaneous grains, etc. Their shapes are oblong, thread-shaped, wide and flat in the middle and tapering at both ends, etc. Their cooking and eating methods include boiling, steaming, stewing, stewing, frying, frying, etc. They are very popular kinds of pasta.

(12) Knife section

Knife cutting surface is also called cutting surface, and the material of knife cutting surface is quite extensive. Besides common flour, bean flour, buckwheat, wheat, sorghum and coarse and coarse grains (such as millet and corn) can be added. In addition to the diversification of raw materials, there are many kinds, such as ordinary cut surface, broadsword cut surface, etc., and their shapes are big wide strips, two wide strips, willow strips and so on.

The practice of face-to-face

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Pork , pickled mustard green noodles

Ingredients: lean meat150g, half a mustard tuber, 2 onions, Lamian Noodles's discretion, half a tablespoon of cooking wine, half a tablespoon of soy sauce and half a tablespoon of wet starch.

Practice:

1, shred lean meat, mix in seasoning, marinate for 10 minute, soak pickled mustard tuber in water for 20 minutes after shredding to remove salty taste. Cut the onion into chopped green onion.

2. Stir-fry the shredded pork with 3 tablespoons of oil, then add the 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 in the noodle bowl, put the noodles, spread a little fried shredded mustard tuber and sprinkle 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 you should soak it in water before frying. The tender mustard tuber is not salty. Just wash it and put it in the same frying, but neither should be seasoned to avoid being too salty.

braised beef noodle

Raw materials: 500g of beef, 500g of noodles, 250g of Chinese cabbage, water 10 cup, 4 onions, 2 slices of ginger, 8 garlic, 4 star anise and pepper 1 root; Soy sauce 1 cup, 6 cups of water, wine 1 tablespoon, spicy bean paste 1 tablespoon, and a little sesame oil.

Practice:

1, beef washed and cut into pieces, blanched to remove blood.

2. Take the oil pan, stir-fry shallots, ginger, scallions, star anise, peppers and beef, add soy sauce 1 cup, 6 cups of water, wine 1 spoon, and spicy bean paste 1 tablespoon, and cook for about 1 hour on medium heat.

3. Boil the water, remove the cooked noodles, and then scald the cabbage.

4. Put a little sesame oil, chopped green onion and beef soup in the bowl, and add noodles, vegetables and beef.

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, sesame oil.

Practice:

1, after the pot is hot, pour in 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 the pot.

3. Cook the noodles in a pot with boiling water and fish them into a bowl. The rapeseed is cooked and ready for use.