Lard is the soul of noodles. It is made of black pig's net oil every other year and local shallots, and it is slowly boiled with a small fire. It is called "Snow White Oil". I have also seen the ingenious use of chicken oil. It is said that it can prevent the "three highs" and it feels good.

The oil used for vegetarian noodles is mostly small ground sesame oil, and Zhenjiang people like "floating jade" sesame oil, and some are made from handmade rapeseed oil. The soup stock is also made from vegetarian bazhen, and there is an appetizing aroma floating in the noodle bowl.

it's not difficult to make a good bowl of Yangchun noodles. I prefer the kind of noodles that are tight and not loose, and they are smooth and smooth in my mouth. And to do this, you have to pay attention to the following fire and water.

First of all, the lower noodles should have a large head, which can quickly boil the noodles. If it is a little slow, the noodles will absorb water and loosen their bones. For this reason, I prefer Longxu Noodles or fine noodles. It is best to spread out the wet noodles rolled on the same day two hours in advance, and dry them in the shade slightly to reduce the wet noodles with water, so that the pot can be cooked when it is boiled.

the amount of water in the noodle pot is inversely proportional to the time to boil the noodles.

The more water there is in the pot, the shorter it takes to boil the noodles. The shorter the noodles are in the water, the less water they absorb, and the tighter they are, the smoother the entrance is.

specifically, the water at the bottom of the hot pot is bubbling, and the water temperature will reach 8℃. At this moment, the noodles can be cooked. After the noodles are put into the pot, it is necessary to gently open the noodles with long chopsticks so that the noodles can be evenly and neatly dispersed in the water; If you add some salt to the water in the noodle pot, it can accelerate the heat transfer of the water, make the noodle pot open faster, and have the advantage of keeping the boiled noodle water from boiling.

If only soy sauce and monosodium glutamate are used as seasoning, it is the simplest and quickest way. Add some oil and onion or garlic, and you can cope with a meal. It's a little simpler under the family, and the soup with cooked meat dishes is used as the base to prepare the soup, commonly known as the red noodle soup.

Pay attention to it. Seasoning needs a variety of seasonings to boil, such as light soy sauce, light soy sauce, shrimp soy sauce (or oyster sauce), salt, sugar, cooking oil, onion, ginger and garlic, etc. After boiling, let it bubble and store it for later use.

The soup stock is much more exquisite, showing the chef's painstaking efforts.

The predecessors were thrifty in keeping the house, and they often used leftovers for cooking soup, such as eel bones, chicken rack shells, duck rack shells (for flavor), fish scales (for freshness) and pig bones (for bone oil).

when boiling, first wash and soak for 2 hours, then boil over high fire, skim off the floating foam, remove the floating foam, then take it out and clean it, then put it into the pot, add onion, ginger, garlic, sugar, cooking wine and spice bags (star anise, cinnamon, tsaoko, etc.), drop a little white vinegar, add a little white pepper, boil it over medium fire to make a white soup, and let it stand still for later use.

The clear soup of the broth is the most exquisite, which requires the genuine hen, duck and pork leg meat to be boiled over high fire. After removing the froth, add seasoning and simmer for several hours. After cooling thoroughly, only the clear soup without oil and residue in the middle layer is taken for standby.

when cooking noodle soup, as soon as the noodle pot is opened, the noodles should be picked up neatly, tossed and immediately moved into the noodle soup. A bowl of noodles is fresh and tidy, steaming, fragrant with sesame oil and onion, which will definitely arouse your appetite.

The quality of dry mixed noodles is also related to the skill of "throwing water".

as soon as the water in the noodle pot boils, you have to pick up long chopsticks, and quickly scoop the noodles into the U-shaped colander in an orderly way, and then vigorously shake off the soup in the colander, and then spread it into the bowl ... There are many names for the neat and beautiful pavement, such as "Guanyin Head" and "Carp Back".

for dry mixed noodles, heavy oil is needed, and two or two wet noodles are needed, not less than one or two meat oils. The oil in the dry mixed noodles is the lubricant between each noodle, which makes the noodles tight and smooth. As soon as the noodles are served, they must be stirred up quickly and repeatedly. During the stirring, not only the heat of the noodles is accelerated, but also the noodles are evenly absorbed with oil and seasoning.

if you think dry mixed noodles are heavy in oil, you should choose to fish noodles, and both oil and seasoning can be just right.

The name of "dry-mixed" was recorded earlier in the novel "Yangzhou Dream" by Zhou Boyi, a writer from Zhenjiang, Qing Dynasty: "People in our county cherish the expenses and sit in the teahouse of Jiaochang early, and spend tens of dollars to make the hall manager buy good sauce, vinegar and sesame oil to dry-mix in the noodle shop, which is called" love cleanliness "."

You see, in a bowl of Yangchun noodles, there is not only the taste, but also a strong human touch.

In the imperial kitchen of Zhao Kuangyin, the Emperor of the Song Dynasty, there was a noodle chef named Wang Baojiu. Wang Baojiu's ancestors opened noodle shops. In his hometown of Luoyang, as long as the noodles in Wang's noodle shop are mentioned, everyone calls them a must in Luoyang.

In the twelfth lunar month, Wang Baojiu returned to his hometown to visit his relatives with the permission of the emperor. On his way home, he passed a small town in an eight-lift sedan chair. From the curtain of the sedan chair, he saw that there was a noodle restaurant in the street. frontispiece was not big, but the signboard at the door was very eye-catching, with two bronzed characters: noodle king. Wang Baojiu thought to himself: I am not the king as a noodle bender. How dare you hang such a signboard as a small abandoned shop? So he ordered him to stop the sedan chair and swaggered into the noodle restaurant with a group of followers, trying to show them something.

because it's not the time to eat, there are few guests in the noodle restaurant. Wang Baojiu called the waiter and said, "Give me a bowl of noodle soup with dragon beard and a bowl of mutton Huimian Noodles. The thickness of each noodle should be uniform, otherwise, I won't take off your noodle king brand!" The man glanced at Wang Baojiu and thought, This guest officer is really picky. However, it has been several years since the store was opened. What kind of guests have not seen it? Therefore, the shop assistant did not agree, and shouted at the back hall: "Longxu Noodles, a bowl of mutton Huimian Noodles!"

in a short time, the man brought the noodles. Wang Baojiu picked up the chopsticks and stirred them in the noodle bowl. He threw them at the table and shouted to the waiter, "Call your chef for me!" The man didn't dare to neglect, so he went to the backyard and invited the chef out.

The chef, a young man with fine features, bowed respectfully to Wang Baojiu and said, "What can I do for you, guest officer?" Wang Baojiu curled his lips and sneered: "Do you deserve to be called the king of noodles?" With a wave of his hand, he waved to his entourage: "Take that sign off for me and smash it!" "

as soon as Wang Baojiu said this, his entourage rushed out of the door. When the young man saw it, he hurriedly dissuaded him and said, "Please calm down. This signboard was given to my father by the villagers in the town. It has been hung for decades. The word' noodle king' is a joke. It is better for the guest officer not to take it seriously."

when Wang Baojiu heard this, his face was full of anger. "Since the sign is for your father, well, go and call him. I want to have a competition with him. He is going to win, and I will not only smash your brand; I have to beat gongs and drums to change you into a pure gold signboard, but if you lose, well, don't blame me for being rude! " Seeing that Wang Baojiu didn't seem like a joke, the young man was afraid that his father wouldn't come, and this signboard would really be smashed, so he nodded hastily and said, "Please wait a moment, guest. I'll ask my father to come."

in a short time, the young man came in from the door with a wrinkled old man. Lao Zhang glanced at Wang Baojiu and said, "Is this guest officer looking at the signboard of the shop not pleasing to the eye? But it is really a little friendship between the villagers and the old man. I can't smash it! "

"So, you are willing to have a competition with me?" Wang Baojiu strut asked.

"Alas," Lao Zhang sighed, "what can I compete with? In my early years, I spent all my days in Lamian Noodles, and my arms had been overworked. I haven't touched the panel since I handed it over to my children!"

"What do you mean?" Wang Baojiu sneered. "You're not afraid to compete with me, so you deliberately speak so pitifully, are you?"

"That's not true, old man. I've been interacting with people all my life. As long as the time comes, every part of my body can be Lamian Noodles." Lao Zhang thought about this and said, "Although my hands are useless, I still have a pair of feet. If I open the door to do business, it is disrespectful to Lamian Noodles with my feet, but it's just a competition, isn't it just as well?"

Wang Baojiu almost didn't get angry when he heard that the old man was going to compete with him with his feet, but how can he compete if he is not like this? So, he took off his coat and went to the kitchen in the backyard to compete with Lao Zhang. Than what? Make a "belt face".

the belt surface is characterized by its thin and tough surface, stiff entrance and strong chewing. To make this kind of noodles, the exquisite techniques are kneading, rolling, stretching and repeatedly processing until a piece of dough is stretched as thin as brocade and as elastic as a belt, then it is cut into thin strips, boiled in boiling water, boiled for three times, and poured with the raised soup, which is considered as a complete success. Wang Baojiu and Lao Zhang had a face-to-face competition, each with a big pot and a panel. The firewood in the stove was burning and the boiling water in the noodle pot was rolling.

Needless to say, Wang Baojiu is an expert. Just say that the old man, just now, was still trembling like a doddering old man, but as soon as he entered the backyard, he immediately came to the spirit. I saw him sit on the bench unhurriedly, take off his shoes, let the man roll up trouser legs and wash his feet. Then he sprinkled a thin layer of flour on his feet, picked up a piece of dough from the basin, and rubbed it up quickly, sometimes stepping on his feet, and sometimes pulling it with a tiger step. In an instant, a piece of dough was pulled into a belt-shaped noodle by his feet.

These followers know nothing about the skill of making noodles, but their skill of flattery is at its peak. They just stare at Wang Baojiu and applaud, saying, "It's shameless of this old bastard to dare to compete with our noodle bender!"

The old man was calm and absorbed in rolling noodles, but when he heard the word "noodle bender", his face changed slightly and he became nervous, and a piece of dough was split into two parts. Lao Zhang stopped to calm himself down, thought for a moment, bent down and put the broken dough aside, pulled another piece of dough out of the basin and started cooking again.

In a short time, both of them cooked their noodles. After cooking the pot, it was found that Lao Zhang's cooking was even in thickness, but compared with Wang Baojiu's, it was out of line. Although the entrance was slippery, it was somewhat chewy. The old man looked sad and shook his head and sighed: "The little old man met an expert today. The little old man picked it himself."

Wang Baojiu proudly put on his coat, tied his belt, and watched Laozhang's son take off his signboard. Only then did he get into the sedan chair and set off on his way. But not far away, he suddenly broke out in a cold sweat: "God, it's really a ghost." It turned out that at the moment, he found that his belt originally tied to his coat was hanging on one side of the sedan chair curtain. As the sedan chair rose and fell in front of his eyes, it was the half belt surface that Laozhang had previously broken.

Wang Baojiu understood that just now, in the competition, Lao Zhang must have heard those people calling themselves noodle benders, and he deliberately lost to himself to save face. Think about what you said before the competition. If you lose, you have to beat gongs and drums to give them pure gold signs, and your belts have been changed inexplicably. This is not a loss. What is a loss?

Wang Baojiu was wicked and ordered his followers to turn around and go back, but when they rushed into the noodle restaurant, it was already empty, and only four poetic jingles remained on the empty wall:

Half a bowl of noodles and half a bowl of soup,

Half a belt caused trouble;

Making noodles is for a living.

Why do you have to fight for the king of noodles?

Go to Xinggong Restaurant to eat "gluttonous and drunken noodles" and dream back to the imperial food of the Great Song Dynasty

Dongfang Jinbao 213-9-24 4:32

Reporter Chen Bohui Trainee reporter Su Kewen

Intern Yuan Shanshan Ma Hongsen/Wentu

Dongfang Jinbao Kaifeng News is located at the northwest of Xinggong Corner, Zhongshan Road, Kaifeng City at noon on September 19. The reporter went into the store to find out and experienced dining in the restaurant.

When you enter the gate of Xinggong Restaurant, the first thing you see is the orderly arrangement of jujube tables and chairs and the spacious and bright dining environment. The walls on the left and right sides are covered with celebrity calligraphy and painting, which makes people feel antique and full of cultural atmosphere. There is a cursive plaque hanging on the west wall, on which is written the only poem written by Song Taizu and Zhao Kuangyin in his life, Chanting the First Day: "The sun shines brilliantly at first, and the mountains in Qian Shan are like fire. In an instant, I went to heaven and chased away the stars and the waning moon. " A landscape painting "Double Immortals' Face Map" hanging on the east wall echoes it symmetrically. The picture depicts the scene where the legendary two immortals, Chen Tuan's bodhi old zu and Lv Dongbin, are sitting at the top of a boulder under the pines and cypresses, enjoying their delicious noodles. General manager Yan Dazhao, the person in charge of the restaurant, told the reporter about the origin of "gluttony and drunkenness".

According to legend, the story of "gluttony and drunkenness" has an extraordinary origin, which contains the legendary story of Song Taizu and two famous immortals. According to historical records, when Song Taizu and Zhao Kuangyin did not win the world, the capital was already rumored that the army would hold Zhao Kuangyin as the emperor. Zhao Kuangyin asked his family, "What will I do?" His sister knew that Zhao Kuangyin usually likes noodles, so she was rolling noodles in the kitchen, took out a rolling pin and hit him. She said, "A gentleman should make up his mind when this big event happens. Are you trying to scare women at home with rumors from outside?" Zhao Kuangyin walked out of the house in silence and made up his mind. Subsequently, Zhao Kuangyin's yellow robe was added to establish Da Song Weiye. Chen Tuan's bodhi old zu heard the news and fell under the donkey, clapping his hands and shouting, "The world will be settled from now on!" After Mao admired his sage-like style, he was invited to the capital and awarded an official rank, but Chen Jian refused to accept it. On the occasion of parting, Taizu gave a farewell dinner with the Royal Banquet of Noodles, and Chen Tuan's bodhi old zu feasted on it, and even applauded it. Taizu was very happy, and he specially named it "the face of greedy gods and drunken immortals". Chen Deqi's secret recipe was often enjoyed. Because of its nourishing health and longevity, Chen died at the age of 118. Chen used this noodle to entertain Lv Dongbin, who was also a teacher and friend. Lu Zu was also shocked by the delicious taste of this noodle, so he wrote a poem praising: This noodle should only exist in the sky, so why did it fall into the world? The royal taste is also extraordinary, and the reputation of gluttony and drunkenness is legendary!

After long-term excavation and research, Xinggong Restaurant has made innovations on the basis of this noodle. Carefully selected pollution-free, green organic naked oats flour produced in northwest China as the main ingredient of noodles, and supplemented with secret recipes such as organic meat, organic vegetables, various traditional seasonings and bone soup, more than a dozen health-care noodles with scientific combination of meat and vegetables and suitable for people's eating habits today were presented to the vast number of food lovers, making positive contributions to the inheritance and development of Chinese food culture. As the saying goes: "It's better to meet each other than to be famous". After tasting it with many other customers, the reporter deeply felt that it was particularly delicious, comfortable and pleasant, and the "gluttonous face" really deserved its reputation.

Zhao Kuangyin's story of eating noodles

goes beyond history

221-5-12 18:22

Concern

Zhao Kuangyin, the founding emperor of the Song Dynasty, was a military commander. He liked to fight with knives and guns before he joined the army. At that time, he was just a young man, and his personality was very generous. At that time, many people liked it. He has been winning money almost all the time. He is very nice, and he will directly take out the money he won to support others. Therefore, everyone has a very good impression on him, and he has specially given Zhao Kuangyin a good nickname.

Later, with the passage of time, Zhao Kuangyin wanted to go out and see the world. He didn't want to stay in a small place all the time, but wanted to go out and venture, so he left their small place with a little luggage. He walked alone for a long time, and then he came to a small town and saw a stall selling noodles. At that time, Zhao Kuangyin walked a long way, so he was naturally very hungry and saw food.