Huimian Noodles is a special food in Henan with a history of 4, years. It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. It is famous in the Central Plains and spread all over the country for its delicious taste and economic benefits. Together with Zhajiang Noodles in Beijing, Daoxiao Noodles in Shanxi, Regan Noodles in Hubei and Dandan Noodles in Sichuan, it is known as the top five pasta in China and enjoys a high reputation.

Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, three fresh Huimian Noodles, five fresh Huimian Noodles and so on according to different ingredients. Water mat in Luoyang, steamed stuffed bun in Kaifeng and Huimian Noodles in Zhengzhou are the three famous snacks in Henan. Huimian Noodles is a kind of pasta similar to lasagna, which takes high-quality high-gluten flour as raw material, supplemented by broth and various side dishes. The soup has good gluten and high nutrition.

Huimian Noodles's noodles are made of high-quality high-gluten white flour, mixed with a proper amount of saline-alkali warm water to make dough softer than jiaozi's noodles, repeatedly kneaded to make it tough, left for a period of time, then rolled into four-finger-wide, 2-cm-long dough pieces, coated with vegetable oil on the outside, and covered with plastic paper for later use.

The soup is cooked with the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours, and then boiled with strong fire, in which seven or eight Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup. Accessories are kelp silk, bean curd silk, vermicelli, coriander, quail eggs, sea cucumber, squid, etc. When serving, small dishes such as coriander, Chili oil and sugar garlic are taken out.

taste: clear soup, slightly spicy and spicy. Huimian Noodles, Henan Province. Making materials: main ingredients: wheat flour 3g

Accessories: mutton (cooked) 1g, coriander 2g, oil skin 5g, kelp (fresh) 3g

Seasoning: shallot 2g, salt 1g, monosodium glutamate 5g, pepper (red pepper).

The soup is cooked with the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours, and then boiled with strong fire, in which seven or eight Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup.

Accessories include kelp silk, bean curd silk, vermicelli, coriander, quail eggs, sea cucumber, squid, etc. When serving, small dishes such as coriander, chili oil, sugar and garlic are brought out.

Heji Mutton Huimian Noodles

Heji Mutton Huimian Noodles is a traditional snack with meat, vegetarian food, soup, vegetables and rice. It is famous in the Central Plains for its delicious taste and economical benefits. In May, 1994, it won the title of brand-name flavor food of Muslim in China. In December 1997, he won the title of famous Chinese snack. Huimian Noodles, a mutton, is selected from the best fresh mutton. After repeated soaking, it is put into the pot, skimmed, put in the whole aniseed, and the meat is boiled. In addition, white flour is mixed with appropriate amount of salt and alkali to form soft noodles, which are repeatedly kneaded to make them tough. Next time, put the raw juice broth in the pot, pull the noodles into thin strips and put the mutton in the pot, with day lily, fungus and gouache strips. When serving, you should bring small dishes such as coriander, Chili oil, sugar and garlic, which are more delicious. Huimian Noodles has strict operating rules, and for decades, it has persisted in one bowl and one pot, never slackening off. It is favored by diners and has become a well-known delicacy in Zhengzhou, and foreigners often come here to taste it. The predecessor of Heji is Laoxiangqin Hotel. In 1953, four people, including Li Shaoqing, took over the camp. Because they were partners, they changed their names to Heji Hotel. Since 1967, it has been specialized in mutton Huimian Noodles, renamed "Heji Huimian Noodles Pavilion", commonly known as Heji. It is said that Huimian Noodles, the mutton of Heji, is a delicious food bombed by plane. During the Anti-Japanese War, Japanese planes often attacked Zhengzhou. At that time, there was a famous chef named Zhao Rongguang who especially liked to eat pasta. When the plane came, Master Zhao went to hide from the plane. When he came back, he added some mutton soup stew to the remaining noodles before eating. Over time, Master Zhao found that the re-stewed noodles were also delicious, so he devoted himself to research, put some salt and alkali in them to make them stronger, and made noodles with a different flavor, which later became a popular flavor food.

Xiao Ji San Xian Huimian Noodles

Only Xiao Ji can compete with He Ji in Zhengzhou. Xiao Honghe, the founder of Xiao Ji Huimian Noodles, used to be a chef at Zhengzhou State-owned Changchun Hotel. After retirement, he led his two sons to open the Huimian Noodles Pavilion. He didn't follow the traditional mutton Huimian Noodles style, but found inspiration from his famous Yifu noodles, and added delicious and nutritious sea cucumber and squid to mutton Huimian Noodles, which was called Sanxian Huimian Noodles. When Xiao Ji started his business for the first time, his signboard was "Sanxian Xiaoji Huimian Noodles Pavilion". With his growing fame, the signboard was changed to "Xiaoji Sanxian Huimian Noodles Pavilion". Today, the signboard of his head office has been changed to "Xiaoji Sanxian Huimian Noodles Food City". In recent years, Huimian Noodles, a 76-year-old man, holds that the best secret recipe for making Huimian Noodles is that there is no secret recipe. Original flavor, the old pot and soup stock are the characteristics. It has been strongly recognized by the majority of diners and its development is outstanding.

76 years is a turning point of an era, because the turbulent years are about to pass and the era of reform and opening up is coming.

76 people told the story of Zhengzhou people, Huimian Noodles, who ate a bowl and brought pepper out of the pot, talked about the authentic old Zhengzhou dialect: Chinese and true, and talked about the good memories of the post-7s: squeezing mud, blowing soap bubbles, throwing sandbags, pushing iron rings, fighting on horseback, drawing an old man (a Ding old man ...), flying kites, vaulting horses, taking flowers, and using. 76 years is an era connecting the preceding with the following, because people born in this year not only have the responsibility to sum up and reflect on the past, but also have the obligation to create a new era. In 76, Zhengzhou's old-fashioned Huimian Noodles was completely reformed, because old-fashioned Huimian Noodles always reminds people of the taste of old Zhengzhou.

Yu Fengyuan nourishes Huimian Noodles

Yu Fengyuan and Huimian Noodles, as a school, constitute three schools in Zhengzhou and Huimian Noodles, forming a tripartite confrontation. Yufengyuan Huimian Noodles is characterized by the addition of Chinese herbal ingredients such as Angelica sinensis and Lycium barbarum, which has a certain nourishing effect and tastes like by many people.

The first step of instant food in Huimian Noodles is dough making: the high-quality wheat flour from Henan, the largest production base of high-quality wheat in China, is selected, and the modern industrialized simulation process design is used. Through the scientific treatment of twelve processes of beating, stirring, proofing, compound kneading and continuous calendering of wheat flour, the technological effects and standards of traditional Huimian Noodles hand-made one-pull, two-drop, three-pull and four-tear are realized, and it is smooth, soft and four-tear after soaking and boiling. The second is soup making: "Good taste comes from good materials". Huimian Noodles soup is made of tender mutton and goat bones in cold regions, and the traditional cooking and extraction technology is combined with modern enzymatic hydrolysis technology and Maillard reaction technology to remove fishy smell and enhance fragrance. After brewing, the soup is white, fragrant but not greasy, nutritious and nourishing, which changes the uncomfortable feeling of the fishy smell of the traditional making technology, just like Henan people often say "singing" Thirdly, the formula vegetable material: the most advanced vacuum freeze-dried vegetable material in the world is selected, which effectively retains the color, fragrance, taste, shape and nutrition of fresh vegetables, and the highly nutritious medlar, fungus and coriander are selected, which greatly enhances the appetite. The above three combinations will make you truly taste the delicious soup and the traditional food characteristics of "Huimian Noodles, Henan Province". There is a saying that "it is a pity not to eat Huimian Noodles, Henan Province unless you reach the Great Wall!" . The system of mutton Huimian Noodles must go through four processes: boiling mutton soup, making dough, preparing ingredients and cooking noodles in Lamian Noodles, and there are several small steps in each process. The author will introduce the production method of "Mutton Huimian Noodles" in the order of four processes (in which the amount of raw materials is 5 bowls).

cooking mutton soup

preparation of ingredients

3, grams of mutton, 6, grams of sheep skeleton, 75 grams of sheep oil, 1 grams of ginger, 25 grams of scallion, 1 grams of Chinese prickly ash, 15 grams of star anise, 5 grams of cinnamon, 5 grams of fennel, 5 grams of tsaoko, 5 grams of galangal, 5 grams of clove, 2 grams of refined salt and cooking wine.

Production steps

1. Cut the mutton into large pieces, wash it with clear water together with the sheep skeleton, and then soak it in clear water for about 1 hour before taking it out; Wash sheep oil and cut into dices; Ginger is broken; Green onions are tied; Wrapping Zanthoxylum bungeanum, Illicium verum, Fructus Zanthoxyli, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Flos Caryophylli with gauze to make spice bag.

2. put the sheep skeleton in a stainless steel barrel, add about 6kg of clean water, boil it with high fire, skim off the floating foam, then add diced sheep oil, ginger and green onions, pour cooking wine, cook it with medium fire for about 2 hours, then put in the spice bag (hold it down with the sheep skeleton), continue cooking for about 1 hour until the fragrance overflows, then add the mutton pieces and cook it with low fire for about 5 hours. When cooking mutton soup, you can also add chicken skeleton to the soup to increase the flavor of the soup.

making dough

preparing ingredients

1 kg of high-gluten flour, 2 g of refined salt and appropriate amount of salad oil

Production steps

1. Mix the flour and refined salt evenly, then add about 4 kg of clear water, knead it into a slightly hard dough, and cover it with wet gauze for about 1 minutes. Knead the dough repeatedly, and then cover it with wet gauze for about 1 minutes. Uncover the gauze, knead it until the surface of the dough is smooth, then knead the dough into strips with a diameter of about 6 cm, and then put it into doses weighing 125 grams (wet weight) each.

2. Knead each flour dough into a round strip with a diameter of about 3 cm, cover it with wet gauze for about 5 minutes, then roll it into a rectangular dough sheet with a length of 15 cm, a width of 8 cm and a thickness of 1.5 cm with a rolling pin, and evenly apply a little salad oil to the dough sheet, that is, Huimian Noodles dough blank, put it neatly in a tray, and cover it tightly with plastic wrap for about 2 minutes. A little edible alkali can be added to the dough in summer. This can not only prevent the dough from turning sour, but also increase the gluten of the dough.

preparation of ingredients

preparation of ingredients

15g of cooked mutton, 6g of bean curd skin, 6g of water-borne vermicelli, 6g of water-borne yellow flowers, 6g of water-borne fungus, 3g of coriander, 3g of refined salt of Angelica sinensis and Lycium barbarum, and proper amounts of chicken essence, monosodium glutamate, savory king, sesame oil, sheep oil, sugar garlic and fried pepper

Production steps

Wash tofu skin and cut it into silk; Water-made vermicelli is cut into long sections; Water yellow flowers are torn into filaments; Tear the fungus into small pieces; Wash coriander and cut into sections; Soak Angelica sinensis and Lycium barbarum in clear water for 1 minutes; Sugar garlic and fried pepper are put into small dishes respectively.

2. Divide diced mutton, shredded bean skin, vermicelli, yellow flower and auricularia into 5 parts; Put Angelica sinensis and Lycium barbarum into a pot and add water to taste, then scoop them into 5 sea bowls respectively, and then put a little salt, chicken essence, monosodium glutamate, delicious king and sheep oil into the bowls respectively, and the ingredients are ready.

Lamian Noodles boiled noodles

Production steps

1. Take a piece of Huimian Noodles dough blank (dough piece), hold the two ends of the dough piece upward with two palms, then press the edges of the two ends of the dough piece with the thumbs of both hands, then pull the dough piece left and right (the arms are basically not forced), and then pull the dough piece to a length of about 1 meter, then shake the two palms up and down, and use uniform force with the arms to continue pulling the dough piece.

2. Set fire to a small pot, pour 125g of mutton soup, put in the pulled noodles immediately after boiling, and gently disperse the noodles with a spoon to make them heated evenly. After the soup in the pot is opened again, put in an ingredient (diced mutton, shredded bean skin, vermicelli, yellow flowers and auricularia auricula), cook until the noodles and ingredients are all cooked, take out the pot and put it into a bowl with seasonings, and then scoop it. Flour production

Using the high-quality wheat flour from Henan, the largest high-quality wheat production base in China, and using the modern industrial simulation process design, through the scientific treatment of twelve processes of wheat flour, such as beating, stirring, proofing, compound kneading and continuous calendering, the technological effects and standards of traditional Huimian Noodles hand-made one-pull, two-throw, three-pull and four-tear are realized, and the products are smooth, soft, elastic and chewy after soaking and boiling.

Making soup

"Good taste comes from good material channel". Huimian Noodles soup is made of tender mutton and goat bones in cold regions, and the traditional cooking extraction technology is combined with modern enzymatic hydrolysis technology and Maillard reaction technology to remove fishy smell and enhance fragrance. After brewing, the soup is white, fragrant but not greasy, nutritious and nourishing, which changes the uncomfortable feeling of the fishy smell of the traditional production technology, just like Henan.

Formula vegetable ingredients

The most advanced vacuum freeze-dried vegetable ingredients in the world are selected, which effectively retains the color, fragrance, taste, shape and nutrition of fresh vegetables, and Lycium barbarum, auricularia auricula and coriander with extremely nutritious values are selected, which greatly enhances the appetite. The above three combinations will make you truly taste the delicious soup and the traditional food characteristics of "Huimian Noodles, Henan Province". There is a saying that "it is a pity not to eat Huimian Noodles, Henan Province unless you reach the Great Wall!" . Preparation of ingredients

Flour, mutton, ginger, coriander, chopped green onion, bean curd skin, kelp, spinach, salt, monosodium glutamate and pepper

1. Mix the flour slightly (put salt in the flour);

2. once every half hour, once every three or four times;

3. wake up for at least 3 hours, otherwise your face will be weak;

4. Beef with bone or mutton stew, with only ginger in the soup and no salt;

5. The meat stew is almost rotten, so fish it out later;

6. Remove the bones, remove the fat and put it back in the pot for stewing;

7. griddle;

8. prepare coriander, chopped green onion, shredded tofu skin and kelp for later use;

9. Half an hour before the start of cooking, write all the noodles into strips with a width of two centimeters, grease both sides, and wake up for another half an hour;

1. Throw the long noodles away, and stretch them longer and longer to make fine noodles;

11. Cook in a pot. When the dough is cooked, put kelp and spinach together and cook.

12. Prepare a large bowl, and add the chopped meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate and pepper;

13. put the cooked noodles in and pour the stew soup.