Materials

Lamb, pork leg bone, chicken frame, flour, cooking soda, salt, seaweed, lamb, salt, chicken essence, coriander, chili oil

Practice

1. Stewing Soup: soak lamb, pork leg bone and chicken frame in water for 20 minutes, put it into a pot of cold water and heat it until it comes to a boil, strain it out, pour the soaked lamb, leg bone and Chicken rack of blood water into the pot, and then heated to boiling, the floating foam to remove, continue to lamb, leg bones, chicken rack into the stew with a small fire for 2 hours.

2. and noodles Traditional noodles are made from flour with cooking soda, refined salt and water. Yellow River today is from the supermarket to buy braised noodle blanks

3. cook the noodles Put the stewed soup in a pot, the soup boils, pull the good noodles down into, add seaweed, lamb (you can also add some vermicelli, cauliflower, thousand sheets of shredded pork), salt, chicken, cook for 5 minutes

4. Finally sprinkle parsley, dripping chili oil. ok

Classic healthy way to eat noodles

Noodles in China. has a long history. The Eastern Han Dynasty's "boiled cake" and the Wei and Jin dynasties' "soup cake" were the original names for noodles. Noodles are both economic belly staple food, or to the hall of elegance of the good food. According to history, many dignitaries like to eat noodles, and noodles to entertain VIPs. Noodles so popular, in the end, what is the reason? To this end, the reporter interviewed Sun Mengli, director of the nutrition department of the First Hospital of Peking University, and Liu Fangcheng, senior engineer of the Beijing Food Association.

Noodles are rich in carbohydrates, can provide enough energy, and in the process of cooking will absorb a lot of water, 100 grams of noodles after cooking into 400 grams. Therefore, it can produce a strong sense of satiety. In addition, noodles can stimulate human thinking activities, and the human brain and nervous system need a food with 50% of carbohydrates. Noodles are this beneficial ingredient, and durum wheat contains B vitamins, which have a stimulating effect on brain cells. That's why it's good to have a bowl of well-mixed noodles at lunchtime. Whereas in the morning you should generally eat foods with a high protein content, eating noodles in the evening is not conducive to digestion and absorption. Eating noodles at noon is in line with the Chinese proverb, "Eat well in the morning, eat well in the afternoon, eat less in the evening" principle.

Each 150 grams of cooked noodles contains 1 gram of fat, 7 grams of protein, 40 grams of carbohydrates, calories is 180 kilocalories, compared to some high-calorie high-fat food, it is not fatty food, but it is especially able to give people a sense of satiety. Because many studies have shown that slow-acting carbohydrates increase satiety, consuming the right amount of pasta every day doesn't put you at risk of gaining weight.

The texture of noodles varies depending on the wheat flour used, and generally speaking, noodles that taste more al dente contain more protein and are better able to replenish the body with the nutrients it needs. Of course, the production process can also lead to differences in the texture of the noodles. For example, in order to make the noodle more gluten, will add some salt to "wake up", Liu Fangcheng said, add some salt to promote the noodle gluten, and will not destroy the nutrition of the noodle, so do not worry.

The noodles are eaten in a variety of ways, there is water cold noodles, there is also a very high temperature oil splash noodles, but Sun Mengli suggested that should not be in order to eat too cool or too hot in order to cool and stimulate the noodles. Too hot noodles will damage the esophagus, too cool is not conducive to digestion and absorption, most of the time, eat a bowl of warm noodles is most appropriate.

Traditional diets have a saying that "the original soup makes the original food". After eating noodles, dumplings, or snacks, people have to drink the original soup. From the point of view of nutrition is a certain reason. Li Peiwen, a traditional Chinese medicine doctor at the China-Japan Friendship Hospital of the Ministry of Health, said that when starchy food is cooked, the starch on the surface will be scattered into the soup, and when heated to 100 degrees Celsius, the starch particles will be broken down into dextrins, which will help digest the food. And noodle soup contains digestive enzymes that are not destroyed during the cooking process, which can also help digest food. So drinking plain soup can help reduce food accumulation.

Professor Yang Li of the Chinese Academy of Traditional Chinese Medicine and Professor Zhang Hude of the Health Care Office of the Beijing University of Traditional Chinese Medicine both said that eating noodles should not be influenced by habit, so that you can eat fried noodles in Beijing or dan dan noodles in Sichuan, but rather, you have to eat noodles according to the seasons and your physique, in order to enjoy the delicious taste and ensure your health at the same time. The following introduction of several flavors of noodles, have their suitable crowd and season, can guide people more reasonable and more healthy eating noodles.

Dong

A bowl of noodles after a drink

Yangchun noodles were originally a kind of noodle soup without any toppings, known as "light noodles in clear soup," and were one of the most popular noodle dishes in Shanghai in the old days. Later, due to the fact that merchants and businessmen were afraid of unlucky words such as "clear" and "light", some good people took the word "yangchun" from the ancient music song "Yangchun Baixue" and renamed it as "Yangchun noodles". "Yangchun noodles. Shanghai at that time a little famous restaurants such as "old half Zhai", "four as spring" and so on are eating Yangchun noodles good place. Yangchun noodles are simple to make, with piping hot noodles in a soup bowl, decorated with green onions. But the "noodles" of Yangchun noodles are very specific. Some use dragon's beard noodles, some use thin noodles, some use small broad noodles, and the most common is the square medium-thick noodles, all of which are called Yangchun noodles. But nowadays, Yangchun noodles are mostly egg noodles, which are crisp and creamy.

While Yangchun noodles have no toppings, there is a lot of care that goes into making the broth. Some use pure chicken juice, some use eel bones or small crucian carp after deep-frying with onions and ginger and other flavoring made of fresh soup, some use meat and bone broth, and some only with refined salt, monosodium glutamate, minced green onions, cooked lard in boiling water. The broth of Yangchun noodles is the most nutritious and worthwhile among several flavors of noodles.

And, Liu Fangcheng suggests that people who usually have more socializing should have a bowl of Yangchun noodles after drinking. Eating a bowl of spring noodles after drinking, not only has the effect of alcohol, but also can play a stomach tonic effect. And because of the light taste of Yangchun noodles, the elderly and children are suitable for eating.

West

Winter

In the noodle dishes I have a penchant for Lanzhou ramen. With "tendon, tough, slippery, tender" characteristics, the noodles to fill the gas deficiency, thick stomach and intestines, strong vitality; beef sweet and warm, Anzhong Yiqi, nourishing the spleen and stomach, in addition to herbs, garlic, green onions also contain a variety of vitamins, coupled with rapid cooking can be retained intact gluten proteins, and the addition of chili oil can increase the nutritive value of the carotenoids. The Qing Dynasty poet Zhang Shu once praised the "beef noodles" in this way: "Sunrise reading the scriptures, twilight fall white tower empty. The incense burned and sighed, only looking forward to beef noodles".

The quality of beef noodles depends on the broth. Lanzhou people eat beef noodles, first drink a mouthful of soup, we will know whether it is authentic.

Lanzhou clear soup beef noodles have "a clear, two white, three red, four green, five yellow" five characteristics. That is, the beef soup color is clear and fragrant; radish slices white; chili oil bright red; cilantro, garlic green; noodles are smooth through the yellow. The chili of Lanzhou Beef Ramen is also very delicate. To keep the soup clear, you can't put the chili noodles directly into it, otherwise the chili noodles will color the soup red, and it won't be clear soup. Chili must be accompanied by sesame seeds and several spices first warm oil fried to a certain fire, fried into red oil, poured into the soup.

Lanzhou ramen practice has its own regional reasons, beef tonic gas, has the function of driving wind and cold, and seasoned with raw onions, raw garlic, cilantro, etc., taste heavy oil, so there is nourishing yin and tonifying the kidneys, the effect of strengthening the body, it is more suitable for weak, asthmatic people to eat, and can play the role of anti-fatigue. Yang Li tips, winter is the best season to eat Lanzhou ramen.

South

With purple cabbage soup

Hot dry noodles are the snack of choice for Wuhaners. For Wuhaners, it is not only a snack, but a sentiment, uneaten and nostalgic, eaten with the aroma. The origin of hot noodles is actually simple: a Wuhaner who sells noodles in soup for a living was afraid that the unsold noodles would become rancid and spoiled, so he boiled the noodles and fished them up and spread them on the board, and accidentally touched the sesame oil pot and spilled sesame oil on them. The next day, he will be these noodles hot a few times, put in a bowl, plus green onions and other condiments, the result is very delicious flavor. It is this unintentional work that is loved by the majority of Wuhan people, and there are hot dry noodles almost everywhere there is a stall.

Hot dry noodles are different from both cold noodles and soup noodles in that the noodles are pre-cooked, mixed with oil and spread out, and then placed in boiling water when eaten, before being scalded with a sauce made from sesame paste and sesame oil. Zhang Hood suggests that hot dry noodles are hotter because of the oil, so people who are prone to fire should eat less. It is more suitable for people with high physical exertion. It is best to eat with vegetable soup, preferably seaweed and egg flower soup or seaweed and egg flower soup, seaweed and seaweed are good for calcium, which can balance the nutritional imbalance caused by eating hot dry noodles.

Beijing

Nutrition is the most comprehensive

Fried noodles are a Beijing specialty, made of vegetables and fried sauce mixed with noodles. According to Prof. Yang Li, it is the most nutritionally sound of the several flavored noodles.

Traditional Beijing fried noodles are usually made with yellow sauce as the main ingredient and diced fat and lean meat as the topping. The yellow sauce is high in protein and quite rich in B vitamins. It makes up to some extent for the loss of vitamins when boiling the noodles. Its main drawback is that it tends to be overly salty. The frying sauce can, in fact, be richer. By using less yellow sauce and working with more sweet noodle sauce and dashi made from pure soybeans, the flavor would be more flavorful and less salty. If you can add a little salsa, it will add seafood flavor. From Chinese medicine, the diced pork in fried sauce has the effect of tonifying the kidney and nourishing blood, nourishing yin and moistening dryness; so the fried noodles are especially suitable for autumn and winter as moistening and drying food to eat, but the cholesterol content of pork is high, so the obese people and those with high blood fat should not eat more.

The vegetable code is the key to ensure the nutritional quality of the noodles. Candidates include green beans, shredded cucumber, shredded radish, shredded carrot and shredded tofu. By adding enough vegetable yards to match the noodles, you are eating a lot of fresh vegetables, easily diversifying your food with a good supply of vitamin C and potassium. Adding shredded tofu is especially important because it replenishes the calcium that is lacking in both the sauce and the noodles. If, on the other hand, the fried noodles have fewer vegetable yards, eat them with small cold dishes to increase your intake of vitamins and carotenoids as well as fiber.

Medium

Suitable for young people

Knife-shaved noodles are the most representative noodles in Shanxi, which can be called one of the best in the world, and the knife-shaved noodles are all sharpened by a knife, hence the name. The noodles are cut with a knife and are thin in the middle and thick on the sides. It is smooth on the outside and tender on the inside, and the more you chew it, the more flavorful it is, which makes it very popular with noodle eaters.

Shanxi masters chipped out of the noodles, each 21 centimeters long, 0.2-0.4 centimeters thick. Chipping 118 knives per minute, every hour can cut 2500 grams of flour kneaded wet dough, there is a jingle praise: "a leaf falling pot a leaf floating, a leaf away from the face and out of the knife, the silverfish fell into the water and turned the white waves, the willow leaves ride the wind down the treetops." Knife-shaved noodles seasoning (commonly known as "toppings"), but also a variety of, tomato sauce, meat sauce, golden needle fungus egg brine, etc., and with seasonal vegetables, such as cucumber, mung bean sprouts, etc., and then dripping a bit of old vinegar, very tasty.

Liu Fangcheng explained, knife-shaved noodles due to the difference in the production process, the surface is hard and not easy to digest. So young people can try more, while the elderly should not eat more. And when you eat, you can not take the traditional sauce, add some shredded chicken, shredded meat, as well as shredded green peppers and shredded carrots, will balance the nutrition. Autumn and winter can also put some shredded cucumber and radish, cucumber has the effect of defeating fire, and radish can stop coughing and asthma, relieve autumn dryness.