300g of noodles, 3 pieces of dried tofu, 20g of minced pork, a little garlic, 1 tbsp of bean paste
Seasoning
1 bowl of stock, 1 tbsp of soy sauce, a little monosodium glutamate (MSG), and a pinch of sugar
How to make
1. Chop the dried tofu, and stir-fry it together with the minced pork, garlic, and bean paste in a wok. Add seasonings (except stock) and pour in the stock, cook on low heat for 10 minutes to thicken the soup, that is, make the Ma-Po sauce.
2. Remove the noodles from the pan and toss with the Ma Po Sauce. /p>
"Extravagant noodles", "vegetarian cake", "boiled cake", "water-induced cake", "no toto" and so on.
"The word noodle came later.
According to evidence, noodles originated in China during the Han Dynasty and have a history of more than 2,000 years
. At that time, all noodle dishes were called "cakes", and cooking them in soup was called
"soup cake". In the early days, the cakes were in the form of slices, which gradually evolved into strips
. Noodles in into the Wei Jin and North and South Dynasties period, has basically formed. For example, the "water-induced cake" contained in the "Essentials of Qi Min" of the Northern Wei Dynasty, Jia De Fei
, was similar to modern noodles. Jin-Shu
's Soup Cake Fugue> said: "Xuan winter fierce cold, the morning of the meeting, snot freezing in the nose, frost condensation outside the mouth. Charge the virtual solution to the war, soup cake for the most. Weak like spring sheep, white as autumn practice. Gas Bo Yu to Yangbu, the aroma scattered far and wide. Pedestrians lose their saliva in the wind, and children's servants look blankly and obliquely. The person who is in charge of the equipment is licking his lips, and the person who is standing at the table is drying his throat.
North and South Dynasty to the Tang, noodle varieties teach before more abundant, appeared the so-called "cold Tao" of the water cold noodles, as well as a variety of therapeutic "Suo cake", and at that time there was a rise in the custom of eating longevity noodles.
The development of the varieties of noodles in the Song Dynasty was even more rapid, and the varieties recorded in the Southern Song Dynasty - Meng Yuanlao's "Tokyo Dreaming Records", Wu Zimu's "Dreaming Liang Records" and Zhou Mi's "Old Story of the Wulin Forest" - amounted to as many as 30 or 40 varieties.
The Yuan Dynasty saw the emergence of "hanging noodles", which could be preserved for a long time, and the Ming Dynasty saw the emergence of "stretching noodles", which was highly skillful. The emergence of these noodle-making techniques made a significant contribution to the development of noodles. In the Qing Dynasty, the most significant was the emergence of "five-scented noodles" and "eight precious noodles", and in the Qianlong period there was a new face of "Yifu noodles".
§History of noodles§
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Noodles are one of the most common traditional noodle dishes in China, with a long and distinguished history, and are famous all over the world. According to historical records, the earliest noodles can be traced back to the Eastern Han Dynasty more than 1,900 years ago. In the Eastern Han Dynasty, the book "Four People's Monthly Orders" contains the following: ........ Do not eat boiled cake and water ulcer cake in the Autumn Festival", it is proved that "water ulcer cake" and "boiled cake" are the precursor of Chinese noodles. Wei and Jin called "soup cake". The North and South Dynasties called "water-induced cake" or "water-induced noodles". The Han Dynasty (漢＜释名． The interpretation of the diet> contains: "steam cake, soup cake, gold cake, the genus of the cake, all with the shape and the name of the";
Chinese noodles are made by hand and then twisted and cooked in boiling water, much like Shanxi's "rubbing noodles" and "pulling slices".
Chinese people eat noodles from the habit has been, long time ancient people will even call the noodles "rice", and rice, millet made of rice is called "rice" to the district. Eating noodles is not only used to sleep, but also has the meaning of folk rituals, such as commonly used to bless the newborn baby a long life, Chinese people often have to eat noodles on their birthdays, so the noodles are also known as longevity noodles, because of the noodles and long and thin (thin means thin, and thin and longevity homophonic), so the birthday to eat longevity noodles to become customary, and longevity noodles is what we commonly known as noodles or longevity noodles.
The long history of eating noodles of course also ate a variety of production patterns, the development of rod, stretching, cutting, peeling, pulling, pressure, rubbing, dialing, twisting, picking, slipping and so on, as well as steaming, boiling, stir-frying, frying, deep-frying, braising, brining, mixing, branding, roasting, and other modifications, and evolved into a variety of local flavors of noodles, such as Beijing's brine, Shanghai's Yangchunmian, Shandong's Yifumian, Shanxi's Knife Cutting Noodle, Shaanxi's Shanxi's knife-shaved noodles, Shaanxi's bashful noodles, Sichuan's dan dan noodles, Hubei's hot dry noodles, Fujian's eight treasures noodles, Guangdong's shrimp paste noodles, Guizhou's tai shi noodles, Gansu's beef noodles in clear broth, Qishan's bashful noodles, Sanyuan's pimple noodles, Hancheng's big knife noodles, Xi'an's chopsticks noodles, spinach noodles, etc., there are as thin as silk threads, and as wide as a waistband, and the forms are countless.
In addition to the above names of noodles, such as water-insulted noodles, boiled cakes, soup cakes, water-induced cakes, and houtou, there were also cold and warm noodles, which were popular in the Tang Dynasty, and which are now known as cold noodles or boiled noodles. In "Tang Hui Yao. Gwangluo Temple, it is written that "in winter, the court would make 'soup cake' and in summer, they would make 'cold rice cake'", which is a kind of noodle that is boiled and then eaten in cold water, and is similar to the "overwater noodle" of the northern people. During the Song Dynasty, noodles entered a new stage of development, and there was the term "noodle", which had the shape of long strips and many patterns, such as vegetarian noodles, fried noodles, chicken noodles, triple noodles, silver cold tao, vegetable noodles, etc. During the Yuan Dynasty, the term "dry (hung) noodles" was used to refer to the "dry (hung) noodles". "dry (hanging) noodles" was introduced, in the
§Other noodle allusions to the origin§
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(I) Yangchun noodles
Yangchun noodles, also known as light noodles, that is, noodles in clear soup, the origin of the word "Yangchun," according to the ＜Dihai＞ interpretation: "The tenth month of the lunar calendar for the small Yangchun, the city of cryptic sayings by the Yangchun. The word "yangchun" comes from, according to Dictionary, "The tenth month of the lunar calendar is the small yangchun, and the city's cryptic language is used to represent ten." In the past, the price of a bowl of ordinary noodles was 10 cents, so it was called a bowl of 10 cents of noodles as Yangmian. Yangchun noodles only soup without toppings (ingredients), can be used any noodles, such as dragon beard noodles, thin noodles, small wide noodles, medium wide noodles, are called Yangchun noodles.
(2) Pulling pieces
Pulling pieces, also known as "digging pieces" and "betting pieces," is a common product in Shanxi noodle dishes, which are pulled into the pot from the top down, and are also known as "pinch lumps. According to expert testimony, the Han Dynasty soup cake is boiled pulled noodles; Yuan < diet is about to > contains a "chicken head powder dug noodles", is a kind of like copper coin size of the noodles. After boiling the hot pulled pieces need to be eaten with a variety of different toppings and ingredients.
(3) Cat's ear
Cat's ear is commonly known as "oh (圪饦)" or "oh (圪饦)" in Taiyuan, not called cat's ear, but is a basic home-cooked noodle dish, which has been documented by the Northern Wei Dynasty, but it is not possible to tell exactly when it originated. According to ancient books, ancient people used to make "soup cake" by holding it on the table, but later, due to the improvement of technology, it was no longer necessary to hold it on the table because it was possible to mix and knead the dough in a basin, so it was also called "no-houto", which evolved from houtou, and the method of making houtou was similar to that of Shanxi's cat ears today. The method of making houto is slightly similar to the way cat ears are made in Shanxi today, and since the sound of "ohtake" in the Shanxi dialect is similar, it is assumed that cat ears may be either ohtake or houto. The product is called cat's ear because it is small and looks like a cat's ear.
(4) Knife-shaved Noodles
Knife-shaved noodles, also known as "chipped noodles," are described in "Vegetarian Food" as "chipped noodles: the noodles are hardened, kneaded, and the more they are kneaded, the better they are; they are made into a long block and placed in the palm of the hand, and then shaved into thin slices with a quick knife; they are boiled in boiling water and eaten in soup or marinade, which is a very interesting way to eat them. "
Knife-shaved noodles for China's five famous noodle dishes, the main reason for this is the knife skills and techniques to cut the noodles is attractive, the gluten of the noodle and the sense of bite and enough to eat after a long time. The production of knife-shaved noodles pay special attention to peeling and flying, that is, peeling the noodles to be fast, peeling down the noodles such as small fish rolled into the pot, and the size of the noodles is consistent, outside the tendon and inside the soft, smooth and have a sense of bite.
Knife-shaved noodles from Shanxi Taiyuan area, so far there have been hundreds of years of history, the legend is that during the Yuan Dynasty, in order to prevent Han rebellion, and the people's metal all confiscated, and the provisions of ten households a knife to take turns to use, there is an old man went to the neighbors to pick up the knife ready to go home to cut noodles, the results of the knife has been taken away, the old man had to go home, just out of the door, was a piece of something touched the foot, look down, is a thin piece of small Iron, so pick up and put into his pocket, back home, because the noodle pot of water has boiled, and no knife to cut, suddenly he thought of a piece of iron, will take the iron to the old lady, the old lady took a look at the old lady, whining, said: "How to cut the noodles of such a thin small piece of iron?" The old man said angrily, "If you can't cut it, you can chop it!" This chopping word out, reminded the old lady, had to put the noodles in the left hand, the right hand to take a small piece of iron, standing in the boiling water of the pot, the noodles chopped into the boiling water, boiled, fished out, poured with marinade can be eaten. This method of chopping noodles has been passed down in Jinzhong area until after the Ming Dynasty and then through many improvements, which became the famous noodle dish now.
The traditional way of making knife-shaved noodles is to hold the noodles in one hand and the knife in the other, and then shave the noodles into boiling water. This kind of peeling skills pay attention to is "the knife does not leave the face, the face does not leave the knife, the hand eye line, a prong after a prong, flat knife is flat strip, curved knife is a prong strip", so in Shanxi there is a limerick "a leaf falling pot a leaf floating, a leaf from the face and out of the knife, silverfish fell into the water turning the white waves, the willow leaves ride the wind down the tree a little bit. " Visible knife-shaved noodles in addition to full of mouth, but also full of eyes.
Knife-shaved noodles dough to be hard, kneading to be enough, repeated rubbing until the dough is smooth, and then rolled into the shape of a strip, to use the hand to hold. There are two kinds of knives for cutting the noodles, a slightly curved blade for cutting the noodles and a curved flat blade for cutting the ribbed noodles. At the same time, there are also tips for cooking noodles, the Shanxi proverb says "the first pot of dumplings, two pots of noodles", the first pot of noodles is a clear soup noodles, two pots of noodles is more delicious, cooking time should be high heat to maintain the tenderness of the noodles and slippery texture.
Knife-shaved noodles in addition to the face of the United States, more important is the pot after the toppings (including a brine, fried sauce, fried, cold and blanch soup), marinade and a combination of side dishes will change with the seasons, depending on the time of year to eat, very careful, for example, in the fall and winter seasonal fashion with steamed mutton, tomato and egg marinade or fried sauce.
All over the world. In the Qing Dynasty (1644-1911), there was also a popular noodle dish in Shaanxi and Shanxi called "winnowing noodles", which was made by mixing water and noodles, kneading them with salt, alkali and oil, covering them with a wet cloth, and then pulling them into thin strips and cooking them, which was called "winnowing noodles". The noodles can be pulled into flat strips (differentiated by the number of buttons as lampweed skin, strap strips, willow leaf strips, leek flat, fine leek flat, a nest of silk), round strips (differentiated by the number of buttons as coarse white strips, green bean pod strips, coarse uniform strips, fine uniform strips, fine round strips, a nest of silk, longbeard silk), three-pronged or hollow, and the style is similar to that of Shandong's Fushan ramen noodles.
(6) Dan Dan Noodle
Dan Dan Noodle is a kind of noodle dish made of boiled noodles with meat stench. It is said that Dan Dan Noodle was created by a peddler named Chen Bao Bao in Zigong, Sichuan Province, in 1841. At one end of his stretcher, a copper pot was used to separate two compartments, one for cooking noodles, the other for stewing chicken, hooves or toppings, and the other end was a fireplace, and the peddler carried his stretcher along the street to sell the noodles, which is similar to the bamboo stretcher used for Tainan Danzai Noodles.
(7) Yifu Noodle (Instant Noodle)
Yifu Noodle, also known as "Yifu Noodle" or "Yifu Noodle," originated from when and where? There are various legends in Guangdong, Fujian, Suzhou, and the palace, and it's really hard to say for sure. But by the historical records, the more specific statement is by the Qianlong calligraphy, Yangzhou governor Yibingshou's family cook created, and thus named Yifu noodles.
Yifu noodles have a history of more than 200 years, with each region developing its own style, but the basic approach is the same. It is a deep-fried egg noodle that has spread around the world as a result of widespread popularization and improvement. There are also articles praising Ifu-myeon as the world's earliest instant noodle, the "ancestor" of instant noodles, kimchi noodles, and instant noodles, and that it was the overseas Chinese in Japan who created today's instant noodle by being inspired by the Ifu-myeon method. Ippu noodles are boiled and then fried with egg noodles, which can be stored and then boiled in water to be eaten when you are hungry, which does have its convenient features.
In fact, the practice of Ifugao noodles was early in the Ming Dynasty ＜Song's Ministry of Health＞, then called "Suomian": "with the noodles mixed with salt water as a small dose, lying with oil, wrapped in the frame and gradually move, the frame holes dropping a long thin strand. First boiled in water to remove the salt, and then made of finely chopped soup to boil, dry, and gradually used." Simply put, that is, with flour and salt water mixing and kneading evenly, and then pulled into small pieces smeared with oil, will be placed in the hole of the dough press (river fishing machine, a little bit like the rice moss eye machine), so that the surface leakage and the long strip, after boiling in addition to salty and seasoning, and finally take out the noodles to dry in the sun to store and slowly used. When analyzed carefully, this is exactly the characteristic of "instant noodles". From this we can see that Chinese instant noodles have a history of at least four hundred years.
(H) dial fish noodles
Dial fish noodles, also known as pick tip, is popular in Shanxi folk a kind of boiled noodles, is the soft dough with dial way to make, because the shape of the noodle like a "fish" like the head of a round belly, so it is called dial fish, but also because of the two ends of the tip, also known as pick tip.
The long history of fish-pulling noodles was recorded in the middle of the Yuan Dynasty: yam-pulling fish (white flour, soybean flour and cooked yam stirred well with a spoon into boiling soup). There is also the phrase "Linglong pak choi," which means "to pak choi fish.
The fish is made with a mixture of sorghum flour, buckwheat flour, soybean flour, mung bean flour, corn flour, etc., but now most of them are made with flour.
(IX) Knife-type Noodles
Knife-type noodles are made by cutting and plucking noodles with the blade of a flat knife. It evolved from knife-cut noodles. Knife dial noodles knife is special, both ends have handle, the blade of the knife flat appropriate can not be bulging belly, each weighing about two kilograms. First presses the noodle sheet into the appropriate thickness, and then use this knife to cut the dial, the dial out of the noodle is very neat, thick and thin consistent. Shanxi noodle show, there has been a noodle museum Hu Naihua master set a record of 105 knives per minute dial ***630 strip, strip is not even stained, the speed of the speed, so that the onlookers eyes blurred. Noodles is indeed a masterpiece of Shanxi.
(xi) roll fish
Rub fish is hand-rolled into fish-like pasta and named, is the Shanxi folk often noodles, in addition to rural areas, urban and rural noodle halls and snack stalls are also sold.
There are not many records about the production of fish rubbing, only in the book ＜Shanxi Noodles＞ there are eight kinds of records, that is, rubbing noodles, rolling noodles, cooking fish fish, noodles rubbing fish, dry fried noodles, pumpkin stewed fish, burnt lamb stewed fish, potato stewed noodles fish, which makes the fish rubbing in Shanxi noodle food occupies a place.
The raw materials used in fish rubbing are flour, buckwheat, wheat, sorghum, corn and other grains, etc., and their shapes are long round bars, threaded, wide and flat in the middle and thin at both ends, etc., and their cooked and eaten in boiled, steamed, stewed, braised, fried, stir-fry, etc., which is a very favorite kind of noodle food.
(12) knife cut noodles
Knife cut noodles, also known as cut noodles, knife cut noodles material is quite extensive, in addition to the commonly used flour, but also can be added to the soybean meal, buckwheat, wheat, sorghum, as well as coarse and fine grains (such as millet, corn) and so on. In addition to the diversity of raw materials, there are also many types, such as ordinary cut noodles, large knife guillotine noodles, etc., and the shape of the large wide strips, two wide strips, willow leaf strips and so on.
§How to make noodles§
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Squash noodles with shredded pork
Ingredients: 150 grams of lean pork, half a square of squash, 2 green onions, as much as you like of ramen noodles, ? tbsp of cooking wine, ? tbsp of soy sauce, and ? tbsp of wet cornstarch
How to make it:
1. Slice the lean pork and marinate it in the dressing for 10 minutes, and soak it in water for 20 minutes to remove the salty flavor. Soak in water for 20 minutes to remove the salty flavor. The first thing you need to do is to cut the scallions and chop them.
2. Stir-fry the shredded pork in 3 tablespoons of oil, then stir-fry the shredded pork with the mustard greens.
3: Boil half a pot of water and cook the noodles.
4, the seasoning in the noodle bowl, into the noodles, spread a little fried cabbage shredded meat and sprinkle a little chopped green onion that is complete.
Small tips: squash has old squash and tender squash two kinds, the old squash is more salty and more fragrant, so you have to soak through the water before frying, tender squash is less salty, wash and put directly into the same frying can be, but should not be seasoned, so as not to be too salty.
Braised Beef Noodles
Raw materials: 500 grams of beef, 500 grams of noodles, 250 grams of cabbage, 10 cups of water, 4 green onions, 2 slices of ginger, 8 cloves of garlic, 4 star anise, 1 chili pepper; 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tablespoon of spicy bean paste, a little sesame oil.
Practice:
1, beef cleaned and cut into pieces, blanch to remove blood.
2, start a frying pan, sauté shallots, ginger, scallions, star anise, chili peppers, beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine, 1 tablespoon of spicy bean paste, cook over medium heat for about 1 hour.
3. Boil the water, cook the noodles and pull out, then scald the baby bok choy.
4: Put a little sesame oil, chopped green onion and beef broth in a bowl, add noodles, bok choy and beef.
Dan Dan Noodles
Raw materials: 200 grams of noodles, 400 grams of pork stuffing, 100 grams of Brussels sprouts, 25 grams of finely chopped green onions, 10 grams of minced ginger, 10 grams of minced garlic, 1.5 grams of chili noodles, 10 grams of sesame sauce, 1 head of greens, a little parsley.
Seasoning: dark soy sauce, soy sauce, cooking wine, rice vinegar, soup, pepper, lard, sesame oil.
Methods:
1, hot pot, pour the pork filling stir-fried loose for use.
2, with lard onion, ginger, garlic burst incense, and then into the chili noodles, sprouts, minced meat stir-fry, add wine, soy sauce, soy sauce, rice vinegar, point a little soup, out of the pot into the sesame sauce, pepper stir-fry.
3, boiling water in the pot will cook the noodles, fishing into the bowl. The vegetables are blanched and ready to be used.