First, Xinye Board.
Xinye, a historic city in the Three Kingdoms that was once famous for Zhuge Liang's fire, has a long history of local cuisine-Xinye flat noodles (also known as Zhang Fei flat noodles). It is famous for its refreshing taste, chewiness, pan-spicy taste and thorough fragrance.
According to legend, the ancient city of Xinye "flat noodles" was founded in the late Eastern Han Dynasty. When the Taoyuan brothers Liu, Guan and Zhang were stationed in Xinye, General Zhang Fei, who was bold as a leopard and roared with thunder, always felt that noodles were too soft, boring to bite and boring to eat. In order to satisfy the general, the chef has worked out this kind of "board face" many times. Zhang Yide laughed after eating and gave a thumbs-up cheer! Since then, "Xinye Board Face" has been widely spread in Wan and Luo in western Henan, and Jing and Xiang in northern Hubei.
There is also a saying that the board face was invented by Zhang Fei:
Zhang Fei's impatience is well known, so everything requires speed. It is precisely because the timeliness of marching and fighting is very strong that the cooking speed of the rotary wing army naturally cannot keep up. One day, Zhang Fei was worried about military affairs. He was even more annoyed when he heard someone complaining that the food was not cooked. So he went to the army to check the logistics. He was even more angry when he saw that the soldiers were still cooking by hand. Grab the dough, throw it away and scold it, and throw it into the pot when you leave. It is such a seemingly unintentional move that the noodles made are delicious. What is even more unexpected is that the speed of making noodles is much faster than rolling them first and then cutting them, so the military chefs began to follow suit and constantly improved, and finally formed this unique board face.
Second, Fangcheng mutton Huimian Noodles.
Fangcheng mutton Huimian Noodles is a traditional snack in Nanyang, Henan. Its unique flavor is the favorite of Fangcheng people. The soup is as white as milk, delicious and fragrant. Noodles are made by kneading dough repeatedly, which is both soft and tough. When eating, even the noodles of soup are sucked into your mouth, not to mention how comfortable and enjoyable it is. Bian Xiao's favorite is mutton Huimian Noodles, which contains sugar and garlic. Eating a bowl in winter can warm your body and mind.
Fangcheng Huimian Noodles is a traditional pasta snack. Clever Huimian Noodles noodle chefs combined with the characteristics of Fangcheng-there are many Muslims, so mutton resources are abundant, and after groping and improving, they formed today's special food in southern Henan-Fangcheng Huimian Noodles. Fangcheng is rich in wheat, and Fangcheng Huimian Noodles is one of Fangcheng's famous foods. Fangcheng Huimian Noodles seems easy to make, but it is beyond the ability of ordinary people to achieve a real taste. To tell whether it is an authentic Fangcheng Huimian Noodles, we should look at soup, noodles and Chili oil.
Brief introduction of Huimian Noodles
Fangcheng is rich in wheat, and Fangcheng Huimian Noodles is one of Fangcheng's famous foods. Taste authentic Fangcheng Huimian Noodles, watch soup, watch noodles and taste Chili oil.
Soup, with sheep bones and whole sheep skeletons, is stewed in a clear water pot with high fire. Two hours later, it floated. Skim the oil and put it into the old seasoning bag to improve the taste. Add mutton pieces, and then add a new seasoning package to taste. Seasonings mainly include: star anise, pepper, ginger, pepper and so on. Cover tightly. The fire spread with a bang. After that, simmer. A few hours later, the house was full of fragrance, the meat was rotten as mud, and the soup was thick as milk. Noodles, choose the best wheat flour, water and flour, salt and water, salt is the key. Knead the noodles into a ball and a filler. Knead, knead hard, the dough is bright and moist, and the gluten is as strong as glue. Cover the platen with a damp cloth. When you are sexually active, sit still, divide the flour into one or two pieces, roll them into oval dough pieces, and apply a layer of sesame oil on both sides to prevent them from sticking together. They are shiny, white and bright, neatly stacked on the plate for later use. This is the method of making noodles, which has three words: soft, tough and shiny.
Chili oil, the best seasoning in Fangcheng Huimian Noodles, is like cooking with monosodium glutamate. To make Chili oil, you must use sheep oil and small red pepper produced in Fangcheng. Put pepper and a little pepper into boiling oil and observe their colors. Dark yellow pepper is suitable, and the color should not be too dark. When the fragrance overflows, it can be taken out, cooled, mashed and added to the melted sheep oil. This is how to make Chili oil. Chili oil has three words: hemp, spicy and fragrant.
Putting noodles into the pot is a key technical link in flour-benefiting. Generally, a master at the helm can stand under the pot. In the next film, the master at the helm is like an artistic performance, with high skill and great boldness. All he saw was a patch the size of a palm, and his arms were open. One stroke, two boards, three pulls, four throws, five pulls, six leisurely, seven tears, eight shakes, nine throws, ten throws, arms flying up and down, long patches dancing in his arms, dazzling, immediately turned into Zhang Yu with wide fingers and as thin as paper. My eyes are full before the meal is served. Put the noodles in the mutton soup and some vegetables in the pot. Spinach is the best, followed by Chinese cabbage, and it will make two rolls. Put it in a sea bowl, add minced mutton, a little monosodium glutamate, a little mutton soup, fish it in noodles, add garlic sprouts, coriander (commonly known as coriander) and bright red Chili oil, which is a must for Chinese cuisine. Diners praised it as "a good meal is not as good as Fangcheng Huimian Noodles".
Huimian Noodles special
Fangcheng Huimian Noodles has five characteristics.
Feature 1: soup
The first is soup, which can be said to be the foundation of the emblem. Half the credit for Fangcheng Huimian Noodles's delicious food is in this soup. All the Hui noodle restaurants in Fangcheng, next to the small pot in Xiahui noodles, have a big pot about one meter. On the side of the cauldron, the height is about one meter. Add water to this cauldron, put the sheep bones, and then put the washed mutton into it for cooking. You can put the mutton of several big sheep at a time. When the mutton is cooked, take it out, leaving a pot of raw mutton soup to make Huimian Noodles.
Feature 2: dough mixing
The second is dough mixing, which must be a strong young man. Mix the dough with a certain proportion of salt water, knead it repeatedly, and then knead it for a while to make the dough more stiff. Finally, break it into one or two small pieces, roll the long oak cake with a rolling pin and put it in a tray for later use. Up to now, most Hui noodle restaurants use machines to mix dough, but the middle mixing is very skilled and equally laborious.
Feature 3: Master Lamian Noodles.
Third, there must be a chef from Lamian Noodles to take charge of the kitchen. Master Lamian Noodles pulled up his face like an artist, only to see the Hui flour cake flying up and down in the master's hand. In the blink of an eye, it was pulled into a cake with a uniform thickness and a width of three feet. The chef should adjust the taste and put the cooked noodles into the bowl according to the experience, so the chef is the soul of Huizhou noodle restaurant.
Feature 4: sesame oil and coriander
The fourth is that the emblem is out of the pot After the chef fills several bowls of noodles, the bartender will sprinkle coriander (coriander) and pour some sesame oil (sesame oil) into each bowl. When the food was served, it was not yet in the mouth, and the smell was refreshing and appetizing.
Feature 5: Selling rice by weight.
Fangcheng Huimian Noodles sells two. When you go to a restaurant to buy food, please report how many ounces you want to eat according to your personal appetite. Two ounces to half a catty (generally two ounces for women and half a catty for men with large appetite). One or two is a noodle, and Master Lamian Noodles can pull as many noodles as he quotes in this pot. One pot can cook more than ten kilograms for a long time.
Related introduction
Huimian Noodles is a spectacular scene. When there are many guests, a pot needs about 10 kg of noodles. The chef first adds the cooked mutton soup into the Huimian Noodles pot. After the soup was boiled, Lamian Noodles started, and 100 pieces of flour cakes were pulled off the pot at one time. After the noodles are put into the pot, the chef puts thirty or forty sea bowls on the pot table between cooking noodles. Bowls vary according to their weight. A large bowl can hold half a catty of noodles, and a small bowl is also small. Put the seasoning and mutton in the bowl, everything is ready, and the noodles have just been cooked. Put the dish in the pot and cook it a little, then start to top it. The chef holds a spoon in his left hand and a strainer in his right. Because of the fumigation of the hot air, he sighed and quickly filled the noodles, which seemed to be the most touching scenery in the noodle restaurant. The chef filled it completely according to the weight and then put it on the coriander.
Hui noodle restaurant has no waiter in charge of the end face, so when the noodles are cooked face to face, the kitchen side is already full of guests who can't wait to taste the noodles. They brought noodles to the table. Real old guests are not in a hurry to stir the noodles in the bowl with chopsticks, but first smell the fragrance in the bowl, then drink a few mouthfuls of delicious mutton soup, then stir the noodles in the bowl with chopsticks, stir them up and put them in their mouths. Those who like Chili peppers will also put them in special ones. This special pepper is indispensable in Fangcheng Huimian Noodles. It is fried with mutton and Chili noodles. Unique flavor, with the flavor of the emblem. That smell is really unparalleled, even if it is so spicy that it sweats, the word "Tibetan" is the most appropriate to describe it. /kloc-in the noodle restaurant of 0/00 square meters, all the guests leaned their heads on the bowls, which was very spectacular. At this time,
One side's soil and water can nourish the other side, and the other side's soil and water can make one side's special food. According to many people who have opened Huimian Noodles Pavilion in other places, Huimian Noodles made by the same technology always has no authentic taste of hometown, because Fangcheng has no water.
Fangcheng Huimian Noodles tastes as honest as Fangcheng people.
Fangcheng Huimian Noodles seems easy to make, but it is beyond the ability of ordinary people to achieve a real taste. To tell whether it is an authentic Fangcheng Huimian Noodles, we should look at soup, noodles and Chili oil.
Soup, with sheep bones and whole sheep skeletons, is stewed in a clear water pot with high fire. Two hours later, it floated. Skim the oil and put it into the old seasoning bag to improve the taste. Add mutton pieces, and then add a new seasoning package to taste. Seasonings mainly include: star anise, pepper, ginger, pepper and so on. Cover it tightly, the fire overflows, and bang. After that, simmer. A few hours later, the house was full of fragrance, the meat was rotten as mud, and the soup was thick as milk. Noodles, choose the best wheat flour, water and flour, salt and water, salt is the key. Knead the noodles into a ball and a filler. Knead until the dough is bright and smooth, and the gluten is as strong as glue. Cover the platen with a damp cloth. From a sexual point of view, divide the dough into one or two pieces, roll them into oval blocks, apply a layer of sesame oil on both sides to prevent sticking, and put them neatly on a plate for later use. This is the method of making noodles, which has three words: soft, tough and shiny.
Noodles, choose the best wheat flour, water and flour, salt and water, salt is the key. Knead the noodles into a ball and a filler. Knead, knead hard, the dough is bright and moist, and the gluten is as strong as glue. Cover the platen with a damp cloth. After sexual intercourse, sit still, divide the dough into one or two pieces of flour, roll it into oval dough pieces, and apply a layer of sesame oil on both sides to prevent adhesion. They are shiny, white and neatly stacked on the plate for use. This is the method of making noodles, which has three words: soft, tough and shiny.
Chili oil, the best seasoning in Fangcheng Huimian Noodles, is like cooking with monosodium glutamate. To make Chili oil, you must use sheep oil and small red pepper produced in Fangcheng. Put pepper and a little pepper into the boiling oil. Judging from its color, dark yellow pepper is suitable, and the color should not be too dark. When the fragrance overflows, it can be taken out, cooled, mashed and added to the melted sheep oil. -This is how to make Chili oil. Chili oil has three words: hemp, spicy and fragrant.
Putting noodles into the pot is a key technical link in flour-benefiting. Generally, a master at the helm can stand under the pot. In the next film, the master at the helm is like an artistic performance, with high skill and great boldness. He only saw a chess piece the size of a palm. He opened his arms, pulled, tossed, pulled and tore, and his arms turned up and down. The long chess piece danced around in his arms, dazzling, and immediately became a chess piece as wide as a finger and as thin as paper. My eyes are full before the meal is served. Roll noodles in mutton soup, put some vegetables in the pot and watch the season. Spinach is the best in winter and Chinese cabbage is the best in summer. You can make two volumes. Put it into a sea bowl, add minced mutton, a little monosodium glutamate, a little mutton soup, fish in noodles, add garlic sprouts, coriander (commonly known as coriander) and bright red Chili oil. White is green and white, and red is brilliant red. It's really a must for Chinese food.
Third, Wang Bo and Guo Kun.
Wang Bo Guokui is a traditional snack in Wang Bo, Fangcheng County, Nanyang City, Henan Province, with a history of 1700 years. Wang Bo Guokui is strict in material selection and complicated in manufacturing process. The shield-shaped pot kang was made by repeatedly kneading fermented noodles and dried noodles. After the two sides are coagulated, put several pot helmets in the pot, and steam the brain until cooked without adding water. The baked pot helmet is not burnt or burnt, and it has the color of raw noodles and the taste of cooked buns. Wang Bo Guokui is crisp and thick, sweet and suitable for the entrance, crisp and refreshing, chewy and hungry, and helps to put it.
Wang Bo Guokui is a traditional snack in Nanyang, Henan. Wang Bo Guokui is crisp and thick, sweet and delicious, and it is a special food baked with white flour. It looks like a pot and a helmet, all white, as if it had been dried. It is more than a foot in diameter and two inches thick, each weighing four pounds. It's crisp, fragrant and refreshing, chewy and hungry, and it won't go bad after a long time. Wang Bo Guo Kui is a shield-shaped pot kang made by repeatedly kneading hair noodles and dried noodles. After the two sides are solidified, several pot helmets are stacked in the pot and steamed with slow fire until cooked. The baked pot helmet is not burnt or burnt, and it has the color of raw noodles and the taste of cooked buns.
brief introduction
Among the famous Guo Kui in Henan, the Guo Kui in Wang Bo Town, Fangcheng County, Nanyang City is the best. Wang Bo Guo Kui is crisp and thick, sweet and delicious. It weighs about 2-2.5 kilograms and its diameter is over 1 foot (33 cm). Although it is 2 inches (0.6 cm) thick, it looks like raw noodles when cut with a knife, but it tastes fragrant and elastic, and there is no feeling of being caught. Wang Bo Guokui is a special food baked with white flour. It looks like a pot and a helmet, all white, as if it had been dried. It is more than a foot in diameter and two inches thick, each weighing four pounds. It's crisp, fragrant and refreshing, chewy and hungry, and it won't go bad after a long time.
origin
According to legend, in the Three Kingdoms period, Liu Bei set fire to Wang Bo, Nanyang Fangcheng, leaving Guan Yu to guard it. At that time, there was drought and water shortage, and the soldiers were thirsty. Guan Yu wrote to Zhuge Liang, asking Zhuge Liang to withdraw. Zhuge Liang wrote back to Guan Yu, asking him to stick to it, and taught him to "make a pot of kang with dry noodles, less water, and mix lumps, and eat it as a helmet" to "convince the soldiers." Wang Bo Guokui technology is mastered and spread by local farmers.
suggestion
Wang Bo Guokui is an ancient food in Nanyang, Henan Province. It is said that its appearance and fame are closely related to Zhuge Liang in the Three Kingdoms period.
According to legend, Zhuge Liang, who lived in seclusion in Nanyang during the Jian 'an period of the Eastern Han Dynasty, skillfully used his stratagem to burn Bowangpo in Nanyang Fangcheng and defeated Cao Jun. Zhuge Liang withdrew his troops to Xinye, even though Guan Yu led a thousand soldiers and horses to guard Wang Bo. It was autumn drought, Bowangcheng was high and the water level was low. All the soldiers find it difficult to drink water and cook. They all complain. Guan Yu was afraid of the instability of the army and wanted to abandon the city and withdraw. He sent people to a new field at night to ask Zhuge Liang for orders. When Zhuge Liang heard the news, he put a letter in his kit for people to take back. While Guan Yu was looking forward to it, he heard about Mr. Zhuge Liang's clever plan and took it apart and looked at it carefully. This is a local method of making water-saving food. The book says: mix some water with flour and make it into lumps. You can eat as a thief and pay soldiers. So, Sergeant Guan Yu took orders and did as the letter said. He got a helmet. All the soldiers ate it, and it was delicious. All the soldiers praised it as beautiful.
During the Three Kingdoms period, Zhuge Liang was a fledgling, leaving behind "Wang Bo attacked with fire, and commanded ruyi to talk and laugh. This is a well-known story. You will be shocked by Cao Gong's bravery and get your first job when you are young. This fire triggered Wang Bo's World War I, which caused a lot of casualties and Cao Jun's body. Cao Jiang, Xiahou Chun, Yu Jin and Li Dian fled in haste. The Shu army captured Fangcheng Bo Wangcheng, leaving Guan Yuling, a general of the Five Tigers, to be stationed.
That year, it was a drought, and it didn't rain for a long time. The ancient wells in the city dried up and the water supply was cut off. Even there is not much water for cooking. Seeing that the soldiers were hungry and thirsty and their morale was fluctuating, Guan Yu was extremely anxious. He quickly wrote a letter and sent it to Xinye overnight, asking Zhuge Liang to order the withdrawal.
Zhuge Liang received an urgent official document and thought: Wang Bo is a battleground for military strategists. How can you easily withdraw your troops and abandon the city? After thinking hard all night, I wrote a reply and sent someone to Bowangcheng by air.
Guan Yu opened it, and the original military adviser told him in the letter: "Use dry noodles, reduce water seepage, mix blocks, make a pot of kang, feed on grain, pay salaries, and stabilize the army." This is a way to make water-saving food. Guan Yu secretly admired him. I didn't expect the strategist not only to fight, but also to make cakes. What a miracle!
So Guan Yu sent someone to make feed cakes according to what the strategist said. This cake is as big as a shield and as thick as a wine bottle. It tastes crisp and refreshing, and it is simple and convenient to make. The soldiers finally relied on it to tide over the difficulties and stick to Bowangcheng.
Since then, "Wang Bo Guo Kui" has been famous for thousands of years and has been passed down to this day.
manufacturing method
raw material
5 kg of flour (2 kg of water) and 30 g of alkaline flour. Yeast flour is 350g in summer, 750g in winter and 500g in spring and autumn.
way
Fermentation and baking
Taste type
Light fragrance, wheat fragrance
working methods
Wang Bo and Guo Kui's practice:
1, according to the seasonal water temperature, first knead into a dead dough block, put it on the desk and press it with a wooden lever, fold it, press it evenly, then cut it into two pieces, add yeast and alkaline water and knead it evenly. Depending on the hardness of the dough, add some dry dough and press it again until the dough is smooth and flat, and cover it with a warm cloth.
2. Divide the dough into pieces weighing about 600g each, roll them into round cakes with a diameter of about 22cm and a thickness of 3cm, and turn them over frequently, commonly known as "three turns to six turns", so that they are baked evenly, with a slightly bulging skin color and chrysanthemum-like burrs around them.
3. Wang Bo Guo Kui is a shield-shaped pot kang made by repeatedly rubbing hair noodles and dried noodles. After the two sides are condensed, put several pot helmets in the pot and steam them with slow fire until cooked. The baked pot helmet is not burnt or burnt, and it has the color of raw noodles and the taste of cooked buns.
Fourth, Tanghe bean jelly.
Tanghe bean jelly is a delicious traditional snack. As early as 400 years ago, Tanghe people used bean powder and dried potatoes to make bean jelly. Because bean jelly made from these raw materials is brittle and should not be stored for a long time, many people have an idea: can other raw grains be used instead of peas and dried potatoes to make bean jelly? After many experiments, by chance, an old master surnamed Duan found that bean jelly made of mung beans was not only soft and elastic, but also tasted better after being fried in cold sauce. This kind of production technology was widely spread, and soon mung bean jelly rose in Tanghe, and people never got tired of eating it.
manufacture
Soak the pre-selected mung beans in warm water 10℃-30℃ 12 hours in advance, and change the water in the middle to ensure the germination of mung bean germs. After that, the expanded beans are repeatedly ground into paste in a stone mill, and then filtered with a fine cloth for 2-3 times until the bean dregs are completely separated, and the remaining green soybean milk is the raw material of bean jelly. The last step is boiling, that is, boiling with a certain proportion of pure natural water and soybean milk, and then putting it in a container, which will become bean jelly after standing at room temperature. Bean jelly can be eaten after being cut into strips, mixed with cold Jiang Shui, garlic paste, vinegar and sesame paste or fried at high temperature, and its taste is unparalleled.
develop
The above is the previous production method. In Tanghe dialect, it means grinding bean jelly. Now, there are no millstones in the village. Perhaps in the mind of the generation after 70, there are still some memories of grinding jelly.
With the development of the times, people use special equipment such as mung bean refiner and filter, and the production time is reduced by half compared with the past. Coupled with the further optimization of ingredients, Tanghe mung bean jelly has become an indispensable dish in major hotels and the top grade in the menu.
Fifth, Nanzhao Lamian Noodles.
Nanzhao Lamian Noodles is a special snack in nanzhao county, Nanyang City, Henan Province. It was named "Lamian Noodles" because it was made of soft noodles. The difference between Nanzhao pulled noodles and ordinary emblem noodles is that the scorpion is a casserole scorpion, and the local goat meat is selected; The soup for cooking noodles is goat meat and its sheep bone soup; The side dishes are shredded kelp or auricularia auricula and day lily; When eating, the chili added is goat oil chili, and the chili noodles are made by mixing hot goat oil, salt and spiced noodles. Eat the noodles in your mouth, smooth and refreshing, drink a mouthful of soup, and keep your lips and teeth fragrant. Maigoo Bian Xiao recommended other pasta snacks in Nanyang: Guo Qiang noodles, sweet noodles, braised noodles, fish noodles, Nanyang paste noodles and so on.