Nowadays, Gisan noodles have been improved! There is no longer the bad habit of adding leftover soup to the noodles; so drinking soup is by your choice! You can drink the soup without worrying!
Question 2: Qishan noodles originated 3,000 years ago, and it is a local custom to eat noodles without soup. Isn't that a waste? Do you know that the authentic way to eat is back to the soup? What do you mean by "back to the soup"? Back to the soup means that the soup from the noodles that no one has eaten is poured into the pot and then put into the bowl for the next person to eat. This is a good way to get the most out of your life.
That's a wasteful conclusion after watching only a one-sided description of how it's eaten in Tongue Tip China. It's a bit hasty, but then again, the authentic way of eating it is only for us in Qishan, no one else.
Question 3: Eating noodles without soup is not a heartless person. People's preferences are different, not uniform.
Question 4: May I ask the soup of the bashful noodles is not drinkable, today at noon to go to a store called Noodle Control, ordered a bashful noodles I drink the soup, good spicy. Seasoning
Choose the best iron pot, injection of water, high fire boiling, put the meat bashful, and then let the water boil. After the preparation of fungus, eggs, cauliflower, bottom vegetables into the pot, and then seasoned as needed, the fire boiled after the heat of the fire, plus bleached vegetables. Soup should pay attention to the color is correct, that is, red, fresh, bright. Soup flavor can also be fine-tuned according to taste, but to maintain the basic flavor of sour, spicy, fresh, soup into. Pour the hot soup onto the freshly cooked noodles to make a bowl of smooth, flavorful and delicious noodles. Soup is the key to the noodles, the so-called bowl of noodles, seven points soup, soup is very important.
Question 5: Is it true that you can't drink soup with bashful noodles when you are watching China on the tip of the tongue? (If the soup is recycled then it's too that 。。。。) That's the intangible cultural heritage inherited from our ancestors, not to say that back to the soup is what you think it is, our grandparents ate this kind of bashful noodles grew up, and did not see anyone how to how to, and that is to say that catering in the cleanliness, I guarantee that you've seen one of your favorite things to eat after the production of the time, you never want to eat it again.
Sometimes places are different, cultures are different, and we can't rely solely on what we feel to judge a thing as good or bad. Not to mention we don't know much about it yet. All of these have to be rationally appreciated, rather than discussing the rights and wrongs of this.
Question 6: What is the experience of going out to eat with someone who doesn't drink much soup at dinner? Said point soup is a waste, I am also speechless! The best flavor is soup, and people who don't drink soup really don't enjoy it.
Question 7: Qishan noodles do not need to boil bone broth It turns out that this kind of noodles are not soup! Because the leftover soup is re-poured into the boiling noodles; cooked as an old soup! So on the one hand the reason for the need for old broth (which needs to be re-poured into the noodles) and on the other hand hygienic people don't drink the broth!
Nowadays, Gisan noodles have been improved! There is no longer the bad habit of adding leftover soup to the noodles; so drinking soup is by your choice! You can drink the soup without worrying!
Question 8: What kind of dishes do you use to make noodles? Manifestation of noodles
Manifestation is a county that is rich in wheat and good at eating noodles. There is a nine-word order: tough and soft light, sour and spicy Wang, fried thin incense. Tough and soft light refers to the quality of the noodles, sour and spicy Wang refers to the quality of the seasoning, fried thin incense refers to the quality of the soup.
Manifestation of noodles seems easy, and to achieve the true flavor is not the average person can, there are many on the market to hang fake signboards, the common discernment of its authenticity, a look at the shame [left fire right view] method and rolling method of the noodles will know.
Shammy, pork, must be cut with skin, broken and not porridge. Start a pot of oil to heat, cast it, under the ginger, seasoning surface stir-fry. When the water is dry, the vinegar will cook along the pan over, rushing white smoke. Later soy sauce to kill, add water, cook. When the meat skin can pinch, put salt, cultural fire until the meat rotten scooped out. Roll out the noodles, alkali and water, water and noodles, kneaded into a wadding, into a ball, disk up back to nature. Then knead again, and then roll again, repeatedly. And then rolled thin as paper, cut as fine as a line, rolling water in the pot lotus-like turn, fishing to a bowl of a nest of silk, pouring shame, just eat noodles and not drink soup.
In Dishan, to be able to roll a long noodle for the woman's ability, otherwise regarded as a family shame. The morning of the second day of marriage, there is a special rolling ceremony: guests on the table, the new daughter-in-law personally on the case of rolling, in order to show the ability. Therefore, since the daughter was seven years old, the mother will teach her skills, make a stool in front of the case to make the rolling pin.
Manifold mountain noodles
Today, in the ancient city chat message column to see an article about Manifold mountain noodles, the heart of the thought will be a whim to write this unwritten article.
When it comes to Dishan noodles, it really tastes good. The first thing you need to do is to cut the fat into small cubes and fry them in a frying pan. When the fat meat fried oil, and then put the cut lean meat into the frying pan fried. Then put the soy sauce to boil. It must be pure soy sauce without water.
Then put vinegar. The amount of vinegar is the main flavor. General 1 catty meat put half a catty - 1 catty vinegar. Then put salt, five spice pepper powder. Generally a little better salty, you can put a long time. Of course, it is also appropriate to put some onions and ginger and so on to achieve the effect of greasiness.
Meat burned to eight mature and then put spicy noodles. Spicy flavor should be prominent to count. The first thing you need to do is to make sure that you have a good understanding of what you're doing and what you're doing.
Do not put sugar and wine, or it will reduce the flavor.
The finished Dishan Shame is hot and sour, and it can be used for buns and noodles. In winter, you can put it for a long time and it won't go bad.
If you don't mind the trouble, you can spread some egg pancakes and cut them into square slices, or cut some diced cabbage, green onions, diced tofu, diced carrots, diced celery, and diced celery to make accompanying dishes. It's even better to have celery in the batter. What a great addition to Manifestation Noodles!
Manifestation of noodles: add a little salt and lye when kneading the noodles. The noodles should be hard. Of course, the noodles pressed out by the bar are the best. After the handmade noodle is ready, fold it into 4 layers to make it 90 degrees. Then you can plow it with a knife to make it very thin.
You can choose the size of the noodles according to the size of your meal. There are dry noodles and soup noodles. If you like soup, add more soup. If you like to eat dry, then just put shame.
There are no special rules, just play according to your personal habits.
Question 9: How to make bashimi? The most important thing about bashimi is the soup, the soup is the soul of bashimi, the local people will bashimi soup called bashimi soup. There are two types of soup: meat soup and vegetarian soup, with meat soup being the most important. The main ingredients needed to make the soup are as follows:
Meat Shame Method
Choose the fattier pork with skin, and the pork should contain more C essence meat, seven parts lean and three parts fat. Cut the meat into small pieces, thin slices. Into the hot pot, but the pot is not too hot, constantly stirring and stirring, the fire can not be too rapid nor too slow. About three mature add a certain amount of ginger foam, deodorization, stir fry, and then add the appropriate amount of iodized salt. When the meat is six mature add vinegar, stir fry, seven mature add soy sauce, pepper and other seasonings (of course, can also add other suitable seasonings), when nine mature, almost out of the pot when adding the appropriate amount of red pepper powder, stir, slightly stewed for a while, can be out of the pot. During the period to be very careful to control the fire and time. The fire can not be too fierce, too strong, the meat may be fried old or fried burnt, chili noodles roasted paste affect the color of the soup; fire is not enough, the meat is not cooked, the fishy meat can not be exhausted, and the spicy taste seepage is too deep. Only fire control, meat fresh, tender, spicy, and the oil bright red and shiny but not very spicy. This is the most basic practice of meat bashfulness.
Into the soup dish method
Fungus, soaked in warm water, chopped, to be used.
Tofu, cut into thin slices, fry in hot oil until egg-yellow, remove from the pan, cut into small diamond shapes and set aside.
Eggs, fried egg skin, cut into small diamond-shaped slices, set aside.
yellow cabbage (needle gold), warm water soak, cut into about 1.5 cm, to be used.
Chives or garlic scapes, with garlic scapes best. Wash, dry, cut into fine slices and set aside to bleach the vegetables.
Bottom vegetables: usually carrots, cut into tiny minced pieces. If in the meat bashimi just out of the pot, the pot left a moderate amount of bashimi in the direct frying is best. Can also be in a cool pot first with the right amount of shame hot pot, and then pour into the carrot end, while stirring the fire, put iodized salt. Half-cooked, simmering slowly over moderate heat, while turning diligently, always simmering the water in the pot dry, in the dish is almost simmering, put monosodium glutamate, pepper and other seasonings. In this to control the oil and spicy flavor appropriate according to the ratio of the hot pot of shame and vegetables. There are traditional hand-rolled noodles and machine-pressed noodles: for hand-rolled noodles, the noodles should be tough, strong, and come out of the boiling water with a glossy finish. Usually raw noodles are made, kneaded, covered with a wet cloth and then rolled out after five or six hours, so that the noodles are tough, easy to roll thin and cut fine, boiling water out of the pot with a glossy, strong and smooth noodles. The machine presses the noodles mostly for the wedding and funeral when there are more friends and relatives, saving labor and time.
Soup method
Choose the best iron pot, injection of water, boiling fire, put the meat bacon, and then let the water boil. After the preparation of fungus, eggs, cauliflower, bottom vegetables into the pot, and then seasoned as needed, high-flame boiling after the heat, plus bleached vegetables. Soup should pay attention to the color is correct,
bashimi
that red, fresh, bright. Soup flavor can also be fine-tuned according to taste, but to maintain the basic flavors of sour, spicy, fresh, soup into. The hot soup is poured onto the freshly cooked noodles into a bowl of smooth, flavorful and delicious bashful noodles. Soup is the key to the noodles, the so-called bowl of noodles, seven points soup, soup is very important.
The above is the basic practice of noodles, but to do a handful of authentic noodles, we have to pay attention to a lot of details, especially when frying the meat and soup. The flavor of Qishan Shame Noodle is mainly sour and spicy, which should be paid attention to in the soup. Other places in Guanzhong also have their own flavors. Generally speaking, the more west of the place the less vinegar, the more south of the place the more chili.
Shanxi Shame Noodles
Authentic Shame Noodles, the selection of materials is very strict, cooking techniques, and the process is complicated and delicate. To grasp the cut noodles, pickle fruits, hook soup, vegetables, pouring noodles several main links:
First, and noodles with light alkaline water (warm in winter and cool in summer), and the hard hawthorn soft, cut the dose into a ball, wipe a little vegetable oil in the basin standby. Rolling out the noodles should be rolled out, while turning the sheet, so that the sheet is rolled round, thin, and even. To cut the noodles, two special tools are used: a knife (noodle cutter), which is more than 7 inches wide and 2 feet long; and a knife mat, which is a kind of cloth mat with more than 10 layers of white cloth smeared with paste and pasted together to dry in the sun. Cutting noodles, the rolled out sheet folded, placed on the cloth pad, cut the noodles of the person's left hand middle finger wearing a thin iron made of finger guards, five fingers together buckle in the sheet slowly backward, the right hand holding the handle of the knife without stopping to lift the knife, the size of the force in order to cut through the sheet of dough without hurting the cloth pad as appropriate. This way, the cut noodles are long and even.
Second, bashimi varieties are diverse, all to bashimi different and named. There are many different kinds of bouillon, all named after different kinds of bouillon, such as: lamb bouillon, pork bouillon, pumpkin bouillon, and so on. To prepare the ingredients for the bouillon, take pork bouillon as an example, the main ingredients are: boiled bone-in meat or pork, fried tofu, white tofu, seaweed, cauliflower, etc., all cut into small cubes. Then put the frying pan on the fire add oil heating, put onion, garlic, five spice powder stir fry, then the meat, tofu and other raw materials in turn into the pot, ...... >>