Noodles (also known as He Luo noodles on the market) is a kind of northern China, Jin, Hebei, Lu, Henan and Shaanxi provinces, one of the traditional specialties of the noodle, the producer of noodles with a bed of buckwheat (do the noodle tool, there is a leakage hole) and good buckwheat, sorghum flour (now more wheat flour) in the noodles in the bed of the noodles, and sitting on the lever directly on the noodle squeezed into long strips (noodle-like) in the pot to cook and eat, the traditional and unique way of making food! This traditional and unique way of food production has been continued from time to time, and has become a unique flavor in the western and northern regions of China. Especially in the south of Shanxi noodles originated early, in Yuncheng, Linfen, Jincheng area, noodles everywhere in the streets and alleys of the noodle shop, the local people joked that "Quwo noodles" can apply for intangible cultural heritage, see the local people love buckwheat degree.
Ningjin County, Hebei, Xiguan noodles pot, Henan Jiaxian noodles, buckwheat noodles in Ulanqab, Inner Mongolia, is also known far and wide, and Shanxi Qwuwu noodles similar, but each has its own characteristics. Noodles are also common in Datong, Shanxi, Handan, Hebei, central and western Inner Mongolia, Qingyang, Gansu, Pingliang, Gansu, and Yanchi, Ningxia.
Origin
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Legend
Legend One
There is an old legend in 郏县: King Zhou of the Shang Dynasty heard that Su Daji, the daughter of Su Zhuo, was very beautiful, and gave an edict to take her as his consort, so Su Daji was escorted by her brother and his sister-in-law to the capital city of Chaoguo, and on the way there she passed through Yujia and stayed at the local stagecoach, and her sister-in-law was quite knowledgeable about the occult arts, and she knew that there would be a demon that would not be favorable to Daji. Daji, so the kitchen with flour with the evil spirits to suppress the disaster of things made a bowl of noodles, personally to the sister-in-law Daji end of the past, walked to the door, has been a step too late, just to see by the order of the Shiji to mess Yin Shang nine-tailed fox spirit is sucking Daji's spirit, his sister-in-law's limited magical powers, looked at the nine-tailed fox transformed into the appearance of Daji, Daji and Daji physical body into one, terrified of the words. Fake Daji smilingly asked his sister-in-law end of the pasta called what name, Daji's sister-in-law to see the fate of such a heartbreaking, just murmured "live, live ......" so evolved into what is now known as the "noodle "
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There are many different kinds of noodles. p>
All kinds of noodles (2)
Legend No.2
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All kinds of noodles (12)
Legend in the Western Jin Dynasty, in the Wujia County, Liu Ling was dismissed from his official position, and finally living in the Wujia County, the village of Kao, the later years of the restaurant, Liu Ling based on the history of one of the four great beauties of the Shang Dynasty, the Su Su Daji, the daughter of the Su Gu, on the way to the capital (Chaogu). When she went to the capital (Chaoge), she ate "live noodles" when she was harmed by a fox spirit, as one of the special recipes of her small restaurant, and wrote "the legend of noodles" to hang in front of the store, and the number of customers increased day by day. Liu's wife also saw the doorway, determined to build on this foundation and then icing on the cake. She visited famous doctors, citing the classics, will stir noodles in the meat brine to add six six thirty-six flavors of Chinese herbs, not only can eat noodles can be hungry, but also can strengthen the body, and even prevent a variety of diseases, become the world's most popular delicacies. As a result, "noodles" became famous in the north and south of Taihang, up and down the Yellow River, and then spread to all over the country, becoming a famous food in Wujia. It is said that the "Korean cold noodles" that spread to our country also originated from the "noodles" of Wujia.The third legend
According to orthodox Taoism, Guangchengzi is the incarnation of Lord Lao in the era of the Yellow Emperor, the first of the twelve Golden Immortals. The Taishang Laojun Sutra of the Opening of Heaven: "At the time of the Yellow Emperor, Laojun came down as a teacher and was called Guangchengzi." The Biography of the Immortals says that Guang Cheng Zi was a man of Xuanyuan, living in a stone room in Kongdong Mountain (in Pingliang City, Gansu Province), and the Yellow Emperor heard of his fame and came to visit him to find out the way of ruling the country and maintaining his health. The Yellow Emperor asked Guang Cheng Zi, "You have reached the peak in the study of the way of all things in the world, can you please teach me the true meaning of this?" At that time, Guang Cheng Zi imparted a volume of the Nature Scriptures to the Yellow Emperor. And invited the Yellow Emperor *** to eat with him, Guang Cheng Zi sword swing, cut bowl thick peach tree a, the trunk of the middle of the straightest section hollowed out to leave the bottom, and with a brass division knife drilled a lot of small holes, holes such as the size of coarse twine. Immediately after the peach tree stretches on the stovetop pottery, put the dough with a mallet downward extrusion to form a strip, dropped into a pot of boiling water to cook. Dough is made of wild buckwheat grown near the Kongdong Mountain, buckwheat is sweet and cool, people in ancient times, has not yet invented noodles, just powdered grains and water and into the dough collectively referred to as "cake". So Guangchengzi made this bowl of buckwheat "cake" has become the earliest noodles in China. Jingchuan back in the mountains of the Queen Mother of the West is also often eaten, and therefore recommended that the Yellow Emperor often eat, in order to "harmonize the five elements, the tendons and collaterals," on the prolongation of life, the Yellow Emperor on its unique flavor is full of praise for Guangchengzi's advice to keep in mind, only to feel the heart and eyes bright, bright and clear, praising that:" Golden Immortal Longzhong taught buckwheat to vitalize, Ji get the way to cure the body, the immortal master is really the emperor's benefactor!" Worship again and retired. Huang Di returned to the palace, according to the way Guangchengzi taught, meditation and health. Summarize the learned way into a medical art - "Neijing". And let the royal chef Wen Ge in the palace to imitate the method of Guangchengzi often make buckwheat noodles to eat, word minister Cangjie also will "live" two words made for "noodles". According to legend, the Yellow Emperor was 120 years old when he ascended to heaven on a dragon. Guang Cheng Zi is the first of the twelve Golden Immortals, under Yuan Shi Tian Zun of the Jade Palace. Therefore, in the folklore of Longdong, there is also a "Golden Immortal crane tour Longdong, Regulus got the way to ride the dragon to go" allusion.
Methods
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Noodles is a traditional noodle, the maker of the noodles with a bed of buckwheat (do noodles tool, there is a leaky bottom) and a good buckwheat dough, sorghum dough (now more wheat dough) on the noodles in the bed of buckwheat and sitting on the levers directly on the noodle squeezed into long strips in the pot to cook and eat. This kind of noodle, eat tendon slippery mouth, easy to operate, fast, very suitable for a larger scene of collective dining. At the same time, the noodles of the bashfulness of adding pure mutton oil boiled chili and a hundred years old pot of soup and fresh flavor of mutton, supplemented by star anise, fennel, chili, pepper, cinnamon, scallions, goji berries and other more than ten kinds of spices, eat not only taste delicious, fragrant and not greasy, but also warm the stomach to the cold, nourishing yin and yang, health care and prevention of disease function. Central Inner Mongolia also use oat noodles to do noodles to eat, steamed hot oat noodles can be dipped in meat brine or stewed vegetables to eat. Such a traditional and unique way of making food as early as 1400 years ago has taken shape. At first, the ancestors drilled 6-7 small holes with the horn of a cow, the holes were the size of thick twine, and the batter was put into the horn and dropped into a pot of boiling water to be cooked into noodles. It is said that during the Kangxi years of the Qing Dynasty, Emperor Kangxi assigned someone to map out the national flavor snacks, and "River Leakage" was also reported to the court as one of them. One day, the Kangxi Emperor, according to the map to find the famous food, see the "river leakage", because of its name is strange and attention, and then ordered the people according to the law. After eating its unique flavor is full of praise. But because of the name "river leakage" between the harmony and governance of the river is not coordinated, the heart is not happy, waved the pen "river leakage" to "noodles". In this way the workmanship, taste and price, much loved by the public noodles, has become a unique flavor of the northern region of China's famous food.
Practice one
Input preparation
Noodles, tomatoes, eggs, cucumber, quail eggs, sesame seeds, chili oil.
Making Steps
1, soak the noodles, soak the top, do not care about it, as a dish can be (generally cool water soak will need 40-50 minutes, warm water soak time will be shortened a little, but never boil with water, because this noodle is cooked, if boiled, it may become a pot of gruel);
2, the noodles in a bowl of marinade;
3 , available tomatoes and eggplants to do brine, and then put on the cucumber shreds, quail eggs, sesame seeds, and then put the main seasoning - chili oil (do chili oil the easiest and most delicious way is to wipe the chili pepper with a clean paper towel, pay attention to the never wash with water, otherwise it will affect the taste and a little bit of frying will splash on the body)
4, the oil burned to 7, into the heat, poured into the bowl with chili on the line.? [1]?
Practice two
Input preparation
Noodles, tomatoes, eggs, cucumber, quail eggs, sesame seeds, chili oil.
Steps
1. Pour the fine flour into the basin, put the soda ash and water into the dough, molasses, rolled into a 10-centimeter-long round bar, dipped in water, put into the noodles in the bed sieve, the noodles pressed into the pot of boiling water, boiled and then fished out, over the cool water, and then mixed with a little cooking oil standby.
2. Stir-fry the sauce with hot oil, add green onion, garlic and ginger, and then stir-fry the diced meat (commonly known as "bashfulness").
3. Put the sautéed bacon into a pot and cook it slowly over moderate heat.
4. Pork soup put some black sauce color, soup open, put a little leek or spinach, the pressure of the dough into the strainer, in the pot with a little soup into a bowl, pour two spoons of shame, and then put a little vinegar instantly edible.
Practice 3
Main Ingredients: Noodles (Raw)
Accessories: Carrots, Cucumbers, Mineral Water, Garlic (Dehydrated)
Seasonings: Soy Sauce, Balsamic Vinegar, Sugar, Soy Sauce, Salt, Sesame Seeds
Practice
1. Prepare the raw materials you need; add three tablespoons of soy sauce with two tablespoons of balsamic vinegar, sugar, a pinch of salt, and soy sauce. blended together; add a spoonful of mineral water with a spoon to mix the sauce; garlic with a garlic mortar pounded into garlic paste plus a little bit of salt plus two spoons of water to dilute the spare;
2, carrots peeled and cut into thin julienne blanched in boiling water and cool water, cucumbers peeled and cut into thin julienne spare; will be cooking pot to do the water, the water boiled down into the noodles to cook; boiled pasta over the cool water a few times; Sheng the appropriate amount of noodles in the bowl, pouring the ice water ;
3, pour the appropriate amount of sauce into the bowl; put in a spoonful of garlic water; put the shredded vegetables on the surface, sprinkle a little cooked sesame seeds, eat when stirring evenly on it.? [2]?
Practice four
Main ingredients to prepare
Oat noodles, dipping meat marinade or stew or pickle soup
Making Steps
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Oat noodles production process (7 pictures)
1, oat noodles with boiling water and into a slightly hard dough, let cool, wake up for 15 minutes.2, divided into the right size of the dough into the mold, turn the handle at the back at an even speed, the dough will be extruded from the front hole, become noodles.
3. As shown in the picture, the dough will be extruded from the front hole and become buckwheat noodles.
4: Gently plate the extruded noodles in the steamer drawer.
5, into the pot of boiling water to steam for about 8 to 10 minutes
6, remove and cool
7, with the hands of the noodles into strips, and then cut into the appropriate length
This time, hot oat noodles can be dipped into the meat marinade or stewed vegetables to eat. It can also be cooled, torn, fried or mixed.
Specialties
Editorial
Pingliang Buckwheat Noodles
Spinach Buckwheat Noodles
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Pingliang Buckwheat Noodles are mainly made with noodles in sour broth, which is acidic with spiciness, appetizing and refreshing, and is full of color and flavor. Others include buckwheat noodles, spinach noodles, cornmeal noodles, beef noodles, mutton noodles, etc., as well as Taiji noodles, which are characterized by Pingliang's local Taoist culture.
Pingliang Sour Soup Noodles
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Jincheng Clear Soup Noodles
Jincheng Clear Soup Noodles
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Clear Soup Noodles is a kind of noodle food which is most characteristic of Jincheng City in Shanxi Province, and the practice of Clear Soup Noodles is simple and very characteristic. First of all, "and noodles", put the white flour into the basin, pour the water, here note that the summer with cool water in winter to use warm water, and then hand and noodles, and until the flour and water are fully integrated can be, sealed and began to wake up the noodle. This time to start cooking, clear soup noodles side dishes need carrots, bean curd, bean sprouts, vermicelli, you can also add tofu, add potatoes and so on. Carrots and bean curd washed and cut into julienne, over water vermicelli in the water soaked, put these things together, pour a little sesame oil, put a little salt and monosodium glutamate, mix well with your hands, so that all these different ingredients together with each other infected. When the dish is ready, it will start to go down, and the awakened noodle will be like a girl waiting to be married, white and bright. Under the noodles were originally used in the noodles bed, have to manually pressure, commonly known as "pressure noodles", but with the progress of the times, people invented a mechanical noodles bed, drag a piece of dough of the right size, put into the noodles bed, the machine is turned on, a strip of uniform thickness of the noodles from the machine is automatically squeezed to the pot, the pot of noodles like a dragon in the water, rolled, the cooked noodles are cooked and evenly cooked. Rolling, the cooked noodles into a bowl, pouring just mixed vegetables, the top and then put some shredded meat slices, scattered sesame salt, a bowl of clear soup noodles is ready. When you eat the meat and vegetables noodles mix open, eat up the aroma, the noodles strong and powerful, the old Jincheng people say clear soup noodles is the most "home" flavor.
Xiangning noodles
Eating
Noodles
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Xiangning people eat noodles, and other places to eat differently, the importance of the degree of importance should not be underestimated. The characteristics of the difference are three: first of all, a bowl of noodles, in addition to lamb slightly poured noodles, pork, beef, squid, sea cucumber, fungus, mushrooms can be, carrots, yam Dan, green onions and ginger, turnip is also a good match. Braised, seafood, really, egg fried, cool tune is not unavoidable. Secondly, eating noodles is not subject to time, season, occasion, and not the owner's objective mood of happiness and sadness of the impact. Friends from afar, friends and relatives to visit the gathering, holiday leisure occasional drinks, travel breaks hunger, hasty work between the meal, are to noodles as the first choice.
Call
In addition, the content of the noodles and called noodles, there is a very rich hall of fame, such as: noodles and spinach juice called jade noodles, and pumpkin or pumpkin juice called gold noodles, with white cornmeal called white jade noodles, flour mixed with elm bark ground flour, made out of noodles called elm noodles noodles, there are oat noodles, buckwheat noodles, sorghum noodles, corn noodles, and so on. And so on. If you are inadvertently, happen to meet on which family wedding, funeral, the opportunity to hit the top of the beam, that do noodles, say noodles, eat noodles the scene, style and momentum, simply let you appreciate the scale of a grand noodle noodle symphony. On the big board seven aunts, eight aunts even said with dry cut meat, chopping meat, choosing vegetables, washing vegetables, cutting vegetables; the old helmet, the big basin side of the uncle, uncle bare shoulders and sleeves and noodles, kneading noodles, doing noodles Qi; tip stove around the old aunt, aunts yell and yell six fishing noodles, drying noodles, flushing water, all show through a few points of comfort, fast, red-hot, bustling.
Occasion
Noodles
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Of course, the best is the village, the whole lane or the unit of one of the strongest young man. Sitting high on the hearth pressing the noodles of the frame and is that I do not know which year and which generation handed down the red jujube wood noodles bed, simple and thick across the cauldron on top, completely ignoring the rolling soup below the steam, load a nest, pressure a pot, load a nest, pressure a pot, a thin, white as the rice noodles, silk not sticky, the line is not constant, let the pot cooking, strainer fishing, sieve sheng. Finally back to the seasoning with a good soup pot in a hot, and then poured on the strong flavor of mutton a little bit, a bowl of a bowl to the outside, this meal generally do not stop point, no points, not a meal, guests are eating, hungry to eat, do, eat, yell, tasting, folk generally referred to as the "running water rice", the longer the flow of time, the more people eat, the more that the host's family is good, popularity is good. The longer the flow, the more people eat, the more the host's family is good, good popularity. Nowadays, contacts wide, gateway to a larger family, do a wedding ceremony, just the first day of the noodles, you have to use to five or six bags of flour as much. A bag of flour 50 pounds, 6 bags of flour is 300 pounds. According to a pound of flour 4 bowls of buckwheat, 6 bags of flour is 1200 - 1300 bowls of buckwheat. The scene of the bustle and formation of the sizable, and thus slightly see a spot.
In recent years, people who are tired of eating big fish and meat, no matter whose family wedding, the main part of the banquet is not necessarily to eat. However, the first day of the prelude - "eating noodles" is a must. On the one hand, to feel the red-hot, feel that lively; on the other hand, is to reflect the interaction between each other extraordinary, close relationship and humane thick; in addition, also reflects the small noodles reflect the old customs, new habits, eating culture, eating civilization.
Jiaxian noodles
Origin
According to the records of Jiaxian County Records, it is rumored that Jiaxian noodles were imported from Shaanxi in the early Ming Dynasty. At first, buckwheat noodles were used as the main ingredient, with mutton soup boiled with cooked mutton and scallions. At that time, residents used a tool called a noodle bed to "make their own food". At the end of the Qing Dynasty, wheat noodles were used instead of buckwheat noodles, which had a better taste and nutrition.
Historical Records
Noodles
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Chongzhen sixteen years (A.D. 1643) at the beginning of the name of the three sides of the Governor Sun Chuan Ting soldiers out of the Tongguan Pass, came to Henan to fight with Li Zicheng volunteers. According to legend, in order to enrich the taste of the generals in Guanzhong, he sent a message to the three armies, each army can carry 20 birch wood noodles machine. In October of that year, the Ming army and the righteous army met at the Lecture Hall in the southeast of Jia City, and the righteous army feinted defeat. The Ming army chased and killed the volunteers for 15 miles to Li Zhuang on the bank of the Blue River in the area of Tsuketou and Persimmon Garden in the east of Jia Cheng, where the volunteers used the strategy of "luring them with benefits and taking them away from the enemy" to abandon their gold, silver and provisions on the road and won the victory. Sun Chuan Ting's troops were routed and had to ride lightly to break through the siege and flee to the west, and dozens of birch wood noodles were obtained by the people of 郏地李庄and the volunteers. The righteous army got eight machines, and the people of Li Zhuang changed the name from "Gang" to "Steel" in honor of the spirit of the righteous army, which was beautifully named as "Golden Steel Noodles". Exquisite noodles production equipment to make the people overjoyed, a time when the street side of the Museum Lane, "Golden Steel noodles," the beckoning flag (i.e., the ancient hotel signboards) fluttering in the wind. Since then, the noodles production level and further.
Another story is that during the Tang Dynasty, Jiaxian already had Jingang noodles, which were related to Han Yu, the first of the eight great masters of the Tang and Song dynasties. Ming Zhang Juzheng's (Mr. Chang Li's collection of writings) a book "advice to welcome the bones of the Buddha" section has a paragraph of Han Yu: Yuan and years, from the Cai Tu thieves return, on the way to eat 郏 River leakage." This refers to the fact that in the ninth year of Yuanhe of Emperor Xianzong of the Tang Dynasty (814 A.D.), Wu Yuanji, the assassin of Caizhou (present-day Shangcai, Henan Province), revolted against the Tang Dynasty and established his own army. Han Yu accompanied the army to put down the rebellion and captured Wu Yuanji alive, which is known as the "Battle of Huai System". In the winter of the 13th year of Yuanhe (818 AD). The Tang army left Cai, traveling to the west of Jiaxian City and ate Jingang noodles. From this, it is inferred that the "Jingang Buckwheat" noodles have a history of at least 1,200 years.
Historical research
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Noodles
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Noodles, also known as river leakage and river salvage, are an ancient variety of pasta. The noodles of Quwo are most famous in Jiaoli Bridge, which is a unique flavorful snack. Quwo, Jiangxian, Qiaiqu and Yicheng area masses every fair on the meeting, eat two bowls to feel satisfied. In Jincheng area, it is always necessary to do wedding ceremonies! Eat, often poured with pork bashful topping, eating soft and refreshing, if then with chili peppers, it is a unique flavor.
"Dictionary" on the definition of "noodles", explained as: "the north of a buckwheat flour rolled into the food, see 'river leakage'. And the explanation of the river leakage is: "that is, noodles, a noodle food in the north. Wang Zhen 'book of agriculture - buckwheat': 'behind the mountains in the north, the counties a variety of, the treatment of the hulls, grinding and for the noodles ...... or made into soup cakes, called river leakage." Wang Zhen is an agronomist in the Yuan Dynasty, his agronomy monograph "Nongshu - buckwheat" there is a sentence, "Dictionary" is not mentioned: "for long food, slippery and fine as powder." That is to say, noodles that is the past "river leakage", the appearance of smooth and fine like powder, at that time is a family to make their own food, just like today's home to do the rolling of noodles as usual.