1, sesame leaf mixed noodles: Sesame leaf mixed noodles, originally the table meal of Henan people, were later introduced by some restaurants according to the requirements of diners. The main ingredient is sesame leaves, which are picked from mature sesame seeds. Add water into a cauldron and pour sesame leaves, cook until the leaves turn yellow, then take them out, wrap them with cotton gauze, squeeze out the water, and then spread them out evenly in the sun to dry. The noodles are blended with natural sesame fragrance, and the thickened noodle soup is added to make the taste smooth and rich.

2. Confused noodles are Han snacks with local characteristics in Luoyang. In the past, Chaoge rural areas often ate a kind of meal called "confused noodles". Rice in the south, noodles in the north. Noodles are the favorite food for the singers, but at that time, food was scarce, especially in flour and rice. When people eat noodles, they first put some coarse grains such as corn flour and millet in the pot, then add some wild vegetables and cook them together until they are 90% cooked, and then add a small amount of noodles. When cooked, they are confused noodles. In this way, a jumbled and muddled pot will not only save flour and rice, but also be delicious, hunger-proof and nutritious.

Practice of miscellaneous noodles with wild vegetables

How to make delicious and nutritious noodles with wild vegetables? What should I do with sesame leaf mixed noodles and confused noodles mentioned above? What can I do to bring a delicious meal to my family? The following small series will introduce specific practices for everyone.

Ingredients: flour, mung bean powder, dried sesame leaves, egg sesame leaves mixed noodles.

Seasoning: salt, chicken essence, sesame oil, coriander and sesame oil.

Practice 1:

1, flour, mung bean powder, eggs, water and dough. The ratio is 250g flour, 250g mung bean powder, 1 egg, 150g water, and wake up for 30 minutes.

2. Soak the dried sesame leaves in warm water for 30 minutes and wash them; Wash coriander and chop it.

3. Roll the dough into thin slices and cut into noodles.

4. Add broth to the pot, add soaked sesame leaves, bring the soup to a boil, add miscellaneous noodles, salt and chicken essence, cook for 5 minutes, sprinkle coriander and pour sesame oil.

Tips:

1, miscellaneous noodles can be made by mixing various flours, processing mung bean flour, adding sorghum flour, buckwheat flour, corn flour, yellow bean, etc. However, when Henan is used to making miscellaneous noodles, it is generally inseparable from wheat flour. In the proportion of ingredients, wheat flour accounts for 1/2 for two kinds of flour, and 1/3 for many kinds of flour, and other flours should be mastered as appropriate.

2. Method of making sesame leaves: Dry sesame leaves are popular in southeastern Henan, and tender sesame leaves are selected, blanched in boiling water, dried and preserved, and soaked in warm water when eating.

3. If it is a fresh wild vegetable, you don't need to soak it. If it is dry, soak it in advance.

Practice 2:

Ingredients: corn flour, dried beans, shredded carrots and vegetables.

Accessories: noodles, salt, monosodium glutamate, sesame seeds, almonds, chopped green onion and sesame oil.

Practice:

1, put water or broth in the pot, first add a little corn flour and cook for 20 minutes on low heat; ...

How to keep wild vegetables and miscellaneous noodles fresh

According to the practice described above, I made delicious wild vegetable miscellaneous noodles, but what should I do if I have more delicious wild vegetable miscellaneous noodles that I haven't finished eating? The preservation of wild vegetables and miscellaneous noodles should be something that mothers really want to know, right? Please see the detailed introduction below!

The simplest and most direct method:

1, drain the wild vegetables and noodles at the same time, and open them with the soup.

2. Pack it with a fresh-keeping device and put it in the refrigerator. When eating, first heat the noodle soup, and finally add the wild vegetables and noodles into the hot noodle soup to eat.

But when some wild vegetables have not been eaten, how to keep them fresh?

Preservation methods of fresh wild vegetables;

1, first take the fresh-keeping bag, cut off the two corners at the bottom of the bag, put the vegetables in, and gently rub them with water. At this time, the water will run down the two leaked corners, and the dirty things will be washed down. Then take some water and control the water purification. Squeeze the air out of the bag by hand, seal the bag mouth and store it in the refrigerator for a long time.

2. Salinization of preservation technology of wild vegetables: Salinization can play a long-term preservation role.

Specific operation method: soak all wild vegetables in saturated salt water. If the treated wild vegetables are succulent, the salt water should be changed again after 3 days. After salting, wild vegetables can be kept fresh in salt water for months or even years. Because there is a lot of salt immersed in the dish, it can be soaked in water when eating, and then eaten after it is palatable. In addition to salting, boiling water and quick freezing can also be used to keep fresh, but these methods are not as good as salting in maintaining original nutrients and palatability.