Only China and Japan have the best noodle dishes in the world (of course, Japan's noodle technology is from the Tang Dynasty), Italy's noodles are also good, but not as good as China's variety.

The following is a brief introduction to the characteristics and production methods of stretching, noodles, ramen, noodles, cut noodles, and chipped noodles:

I: stretching noodles:

Features: stretching noodles are smooth, fresh, soft and sinewy, and they are different from rolling noodles and rolling noodles.

Practice is as follows:

1. Dissolve the salt in warm water, pour it into the flour and mix it into snow flakes, then knead the flour well and leave it for about 10 minutes.

2. Roll the dough into long strips, hold the ends of the noodles in your hands, slowly shake them, and then bring them together after stretching. Repeat the process several times, and when the thickness is equal, dip your hands in lye water and wipe it on the noodles.

3. Put the noodles on the board, sprinkle the noodles, pinch the ends with your left hand, snap the middle finger of your right hand in the middle, then put your left hand palm down and your right hand palm up to stretch the noodles, and put them on the board after stretching them, and then sprinkle them with the noodles. The above process, repeated seven times, see the noodles were three millimeters thick that is.

Before the pot, pull down the two ends of the noodles, the noodles in the pot, cooked and put out in cold water, and then put out into a bowl, add seasoning (fried sauce, marinade, sesame sauce can be).

Second: Plate Noodles (refers to the beef plate noodles)

Features: white lubrication, crystal clear, the beef is tender but not firewood.

The most authentic is Huainan's beef plate noodles.

Practice:

The noodles of beef plate noodles should be kneaded to be very sinewy, as for the material, the practice in Huainan is to fry the dried red peppers in warm oil until half-battered (a little bit on the battered side), and then pour the brined beef, brined beef soup all the way into the peppers and the oil, and then boil it on a high flame and then slowly simmer and cook it until it is flavored. After doing so, the best thing is that chili pepper

Anhui plate noodles one is good noodles, the second is good bashfulness. Xinye County produces high-quality wheat, board noodles take wheat flour, according to the different seasons of the year, according to the proportion of salt, water to be stirred, and into a dough, and after repeated kneading, made of half an inch in diameter, the length of eight inches of a small noodle stick, and then coated with sesame oil, the yard in the case, covered with a clean wet towel. The moisturized dough sticks are soft and silky to the touch.

When doing the board noodles, the chef lined up three small noodle sticks on the case, pinched three heads with his left hand, pinched three heads with his right hand, and violently lifted them over his head and slammed them down on the case. One after another, crackling, side fall, side pull, side flash, plate noodles thus named. Three small noodle stick in the hands of the chef from short to long, from thick to thin, folded three times, the total length of more than five zhang, and the thickness is uniform, raised like a waterfall.

Fishing up the boiled noodles, white lubrication, crystal clear. The chef pinched some tender green vegetables on top, and then poured the boiled jujube-red bashfulness. The white noodles, the green leaves and the red bashfulness increase one's appetite.

The preparation of the bacon is also very delicate. The ingredients used are fennel, pepper, cinnamon, noodle sauce, salt, red pepper, butter and beef. To make a pot of bashfulness, all kinds of ingredients are put in a certain proportion and order. When making it, the butter is first diluted and boiled, and then the spices are put down. Sun-dried red chili peppers are used in larger quantities to highlight the spicy taste and color of the bashfulness, and beef also accounts for a larger proportion. Cut the top quality fine beef into small cubes of square flute and four square pieces, and then throw the beef into the pot after the red color of the chili pepper comes down. At this point, you must master the fire, in order to burn the beef is not too old and not too tender, just right.

After the bashfulness is done, it is scooped into an enameled pot, and when it cools down, it condenses into a solid, which can be eaten at any time, and stored for years without deteriorating.

Three: Ramen:

The most authentic is Lanzhou Ramen. It can be called a national treasure.

Features:

One clear (soup clear), two white (radish white), three red (chili oil red), four green (cilantro, garlic green), five yellow (noodles yellow bright), soup bright, meat crispy, noodles tough long

Practice:

Lanzhou beef ramen noodle production of the five steps from the selection of materials, and noodles, wake up the noodles, or slippery noodles and noodles, are cleverly using the physical properties of the ingredients. The physical properties of the ingredients contained, namely the elongation and elasticity of the gluten protein.

One, choose the noodles

Generally, you should choose fresh high-gluten flour, Lanzhou has beef ramen special powder. It is not advisable to choose the stale flour, and even more inappropriate to choose the insect, rodent bites, moldy contaminated flour, because this flour not only does not meet the health standards, the protein molecules contained within it, in the protease (due to pollution and other reasons, the protease activity is enhanced), protein molecules decomposed into amino acids, so that the protein can not be combined with the formation of gluten in the water, and thus greatly reducing the generation of gluten. Only fresh, high-gluten flour (Lanzhou beef ramen special flour) with a high protein content can ensure the preconditions for the success of ramen production.

Two, and noodles

and noodles is the basis of ramen production, is the key. The first thing you should pay attention to is the temperature of the water, generally require warm water in winter and cool water in other seasons. Because the temperature of the dough is susceptible to the influence of natural air temperature, through the different temperatures of the water used in the pasta, so that the temperature of the dough is always maintained at 30 ℃, because at this time the protein in the flour has the highest water absorption, which can reach 150%, and at this time, the gluten generation rate is also the highest, the best quality, that is, the best elongation and elasticity, the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. Above 30°C, the production of gluten is likewise reduced, and when the temperature reaches 60°C, it causes denaturation of the proteins and loss of their properties. It is all about keeping the dough in the optimum stretching range. Secondly, the right amount of water and ash should also be put into the dough when mixing, because both of them can improve the rate and quality of gluten production in the dough. For example, the right amount of water, its osmotic pressure can make the distance between protein molecules in the dough to reduce, increase the density, especially to make one of the composition of gluten protein gelatin protein viscous enhancement, and thus also improve the generation and quality of gluten. It is said that "three times water, three times ash, nine hundred and eighty-one times kneading". One of the ash, in fact, is alkali, but not ordinary alkali, is produced by the Gobi Beach Peng grass burned out of the alkaline material, commonly known as Peng ash, added to the noodles, not only makes the noodles have a special flavor, and pull out of the noodles smooth through the yellow, sinewy and strong. In recent years, it has been replaced by a special noodle-making agent. The technique is still the most crucial.

Three, wake up

Wake up, that is, and good dough to be placed for a period of time (generally not less than 30 minutes in winter, a little shorter in summer), its purpose is also to promote the generation of gluten. The purpose is also to promote the production of gluten. It also allows the proteins that have not fully absorbed the water to have sufficient time to absorb the water, in order to improve the production and quality of gluten.

Four, slipping strips

By the bladder round strong young man first large soft dough repeatedly pounding, kneading, stretching, wrestling, put the dough on the panel, with two hands holding the ends of the strips, lifting on the board and wrestling hard. After the strip is stretched, the ends are folded, and continue to hold the ends and wrestle, and so on and so forth, the purpose of which is to adjust the order of gluten proteins within the dough, so that the disordered protein molecules are arranged into a long chain, which is known in the industry as the smooth gluten. Then roll it into long strips, pull it into a 20-millimeter-thick, chopstick-long strip of noodles, or roll it into round strips.

Five, pulling the noodles

Put the slippery noodles on the board, sprinkle oil (to prevent the noodles from sticking), and then along with the diners' preferences, pulling out the size of the different thickness of the noodles, like to eat round noodles, you can choose thick, two fine, three fine, fine, fine, hairy fine 5 kinds of styles; like to eat the flat noodle, you can choose a wide, wide, leek leaf 3 kinds of styles; want to eat out of a sharp-edged, the master of the pulling of a special bowl of noodles will pull a special bowl of "buckwheat flute" for you. Noodle pulling is a masterpiece, holding the two ends of the hand, both arms evenly force to accelerate outward stretching, and then folded at both ends, both ends at the same time on the fingers of one hand (usually with the left hand), the other hand's middle finger down to hook the other end, the palms of the hands upturned, so that the noodles to form a noose-like, while stretching both hands to the sides. After the noodles are stretched, put the hooked end of the right hand on the left finger, and continue to hook the other end of the right hand to stretch. Stretching speed should be fast, the force should be even, so repeated, each fold is called a buckle. Stretching is a very technical job, and it is difficult for beginners to grasp the essentials. The same dough, in the hands of experienced chefs, not only pulling the noodles fast (usually only about 10 seconds), and pull out the uniform thickness of the noodles, and does not break, and beginners will be difficult to do. A noodle section just to pull a large bowl of noodles, every pull, to fold back once in the wrist, pull to the end, hands up and down a few times, the noodles are flexible and long, uniform thickness. General two fine are 7 buckles, fine is 9 buckles, gross fine noodles can be up to 11 buckles, strip as thin as silk, and does not break, can be called the essence of Chinese cooking. The noodles are smooth and sinewy, and when they are cooked in a pot, they can be fished out, and they are pliable and non-sticky. There is a saying that describes the noodles to the pot: "Ramen is like a plate of thread, down to the pot and turn, fishing to the bowl of chrysanthemum petals". Watching ramen is like enjoying an acrobatic show.

Lanzhou beef ramen beef ramen in addition to the advantages and disadvantages of the ramen, the most important skill content in the soup, can be said that soup is the soul of Lanzhou beef noodles. No wonder some people want to pay 5 or 6 million dollars to buy the soup recipe of "Master Ma's Beef Noodle". When Lanzhou people eat beef noodle, they take a sip of soup first to know whether it is authentic or not. Since the Qing Dynasty during the Jiaqing Qinghua Chen Wei Jing made the first bowl of beef noodles, the soup recipe is passed down from generation to generation, the so-called broth is not ordinary beef broth, but mainly dozens of spices and beef broth boiled and made. Lanzhou's beef noodle most representative of the famous "Ma family moncler beef noodle", Ma family moncler beef noodle adhering to the Huaiqing Province (now Boai County, Henan Province) Qinghua Su Zhai Village Chen family carts of the old soup beef noodle practice to soup for the source of freshness, focusing on the use of soup, excellent soup, especially pay attention to the "broth! It emphasizes on the use of soup and is good at making soup, especially paying attention to the modulation of "clear soup", which is clear and clear, and takes its freshness. Soup system, as early as in the "Qimin Essentials" has been recorded, after a long period of practice, with beef, fat chicken, beef as the main ingredient, the use of more than 30 kinds of seasonings and traditional Chinese medicine concoctions simmered in the old broth, after boiling, micro-cooking, so that the main ingredients of the fresh flavor dissolved in the soup, the middle to go through two "clear and beautiful", the finished product is clear to see the bottom of the taste is extremely delicious, is the most flavorful soup in the beef noodle! The most flavorful soup in the beef noodle, not only fresh, and not stinky and not fishy, thick flavor and color mellow, thick and fresh, nourishing yin and submerging yang, replenishing yin deficiency, clearing blood heat. Nourish the blood and tranquilize the mind, dispel the wind and pass into the spleen, lungs, kidneys, three meridians, have the spleen, tonifying the lungs, solid kidneys, benefit the essence of the function. Once in the Qing Dynasty flourished for a while, and then because of the war, the old Ma family never opened the beef noodle shop. The production method of the "Ma family moncler beef noodle" is exquisite and exquisite eye-popping, the current production cost per bowl is also in the range of 10 yuan -80 yuan.

The soup is made from fat yak meat from the Gannan grasslands, plus beef spinal cord and leg bones (commonly known as the stick bone), beef liver, some also added to the chicken broth, and then add pepper, grass jelly, cinnamon, ginger and other spices in proportion to the large can-shaped iron pot and then add the local specialties of the green radish slices can be boiled, broth, gas aroma and flavorful, bright and clear. The broth is very fragrant and clear. Only the clear broth is used for serving. Cooked ramen noodles are topped with broth, accompanied by diced (or sliced) beef, cilantro and garlic cloves, and seasoned with bright red chili oil. Lanzhou is located in the upper reaches of the Yellow River, on the beach of a river valley, and has the best underground water quality among cities above the provincial capital. In addition, Lanzhou's edible beef is mainly produced from yaks in Gannan and Qinghai. Yaks are short and healthy, with high spinal armor, small hanging skin, long hair, black or black and white spots, and fluffy tail hair, with an adult weight of 200-300 kilograms, cold-resistant, and grow on the plateau at an altitude of more than 3,000 meters above sea level, and are able to survive in the high mountain peaks and ridges where the air is thin. It has a long growing period, strong strength and cold resistance, and is known as the "boat of the plateau". The natural free-range yaks in the unpolluted pasture environment of the plateau, in addition to their delicious taste, have been consuming many wild herbs and medicines (such as shellfish, cordyceps, panax, saffron, etc.) for a long time, so the local herdsmen have been saying: "Our cows and goats eat Chinese herbs, drink mineral water, urinate on Mrs. Oral Liquid, and defecate on the Six Flavors of the Earth (Dixie Pills)". ". This sounds a bit exaggerated, but on the other hand, it reflects that yak meat is indeed natural and pollution-free. Therefore, its meat has the function of repelling wind and cold, but also can cure stomach cold, rheumatism, rheumatoid and other diseases, nourishing yin and tonifying the kidney, the effect of strengthening the body, its nutritional value is very high, no matter how, how the field can not make the real authentic Lanzhou beef noodles.

As for the specific practice of Lanzhou ramen, I can not just say here, I just say his comprehensive characteristics of a bowl of successful beef noodles should be a clear (soup clear), two white (radish white), three red (chili oil red), four green (coriander, garlic green), five yellow (noodles yellow bright). Master Ma has strict quality requirements for his beef noodles, which, in his words, are "clear soup, crispy meat, and long, tough noodles".

From the analysis of the production and principles of Lanzhou beef ramen, it can be seen that the ramen technology combines science and skill into one, and is the crystallization of the wisdom of the Chinese working people. This requires us to seriously summarize the production experience, so that it can better serve the community in practice. A U.S. catering experts to visit Lanzhou beef ramen, observed the stretching of the "masterpiece", said in surprise: "I have traveled to many parts of the world, never seen this miracle." Domestic counterparts said, "absolute", no comparable; Observers said, "God", like "magic"; foreign friends said, this is China's miracle, but also the world's miracle. Now, beef noodle in clear soup has become the main representative of Lanzhou snacks, and the pride of Lanzhou catering industry. Today, wherever you are, you can taste the authentic beef noodles in clear soup.

Four: Pulled Noodles:

Pulled noodles are a famous snack in Xi'an. It is famous in China and abroad.

Characteristics: color, aroma, taste are good, the appearance of oil shiny yellow, out of the pot aroma, the entrance of the light tendons and sharp, popular local flavor noodles.

Practice:

Materials: thicker noodles (preferably pulled noodles), their favorite greens, garlic, chili noodles

Seasoning: salt and vinegar is enough

Practice: the noodles are cooked and pulled out to the bowl with salt, vinegar, chopped garlic, chili pepper, hot oil poured to chili pepper and garlic on top of the mixing can be eaten!

Pulled noodles practice:

1. and noodles: be sure to add salt water, if you add more salt water, wake up time will be longer

point, if less, it will be shorter;

2. plate strips: if pulling the wide noodle, disc into my picture of the strips (forgive me for getting too big and the thickness varies), if pulling the thin noodle, disc into a few thinner, longer strips; must be evenly coated with oil, cover with a small piece of oil, and then put on the top. The oil is evenly spread, covered with plastic wrap or saran wrap;

3. After waking up the noodles can be pulled, pull the wide noodles, use a rolling pin to roll the strips a little bit, and then pull it, pull the thin noodles directly on it.

4. Pulling the noodles is not something that can be learned in a single sitting, and the strength of the pinch has to be mastered. And different flours have different temperaments, so you might want to familiarize yourself with the temperament of your flour.

Five: cut noodles

Features: There is no regional distinction, belong to the popular food.

The main ingredients of cut noodles are protein, fat, carbohydrates, dietary fiber, etc. It is more popular and has a better taste and texture than hanging noodles.

Method:

Raw material: 500 grams of cooked cut noodles.

Production:

1, 1500 grams of flour with 500 grams of water, 15 grams of salt, 15 grams of edible alkali mixing evenly, and then repeatedly folded with the beater repeatedly crushed into about 3 mm thick crust, and then processed into a gap of about 4 millimeters wide knife about 50 centimeters of the length of the raw noodles.

2, pot put enough water (about 7500 grams, if the pot is small amount of water is not enough, can be divided into batches) boiled on high heat, down into the raw noodles scattered, and then boil the pot of water so that the raw noodles floated (can not be boiled for too long, as long as the noodles floated, regardless of whether they are cooked) fish out of the water to dry with cold water to drain the water.

3, at this time the semi-finished cut noodles should not be cooked to eat, but also need to have a "water absorption" process. The cold water rinse after drying the noodles into 10 parts plate in a bowl (the purpose is to maintain the appearance of semi-finished products beautiful, show to attract customers) and then inverted in the fine eye in the sieve, covered with a wet cloth (so as not to wind so that the local dehydration of the noodles hardened) stood for more than 3 hours. The easiest way to prepare cut noodles for serving is to serve them hot, and this is the most popular way to serve them at home. The practice of hot mixing is to boil a lot of water on a high flame into the noodles, boiled through the heart of the pot, seasoned with soy sauce, refined salt, monosodium glutamate, garlic vinegar (garlic and vinegar mixed impregnation), green onion oil (lard and green onion whites fried aroma), green onions, etc., mixing uniformly that is to become.

4, if it is boiled or fried noodles, the ingredients can be first pot seasoned boiled or fried, and then blanch the cut noodles in a pot of boiling water and then picked up and added to the boil or stir-fried with the ingredients to be ready.

Six: Shaved Noodles:

Features:

Knife-shaved noodles are the most representative noodles in Shanxi, which can be called one of the best in the world, and have a history of hundreds of years. Knife-shaved noodles are thick in the middle and thin on the sides. The sharp edges are clear and resemble willow leaves; the noodles are smooth on the outside and tender on the inside, soft but not sticky, and the more they are chewed, the more flavorful they become, which makes them very popular with people who like eating noodles.

Practice:

The key is the production of brine:

1. The production of brine

Suitable for a variety of toppings to do brine, but according to people's habits, the knife-shaved noodles in general with more soup brine is more appropriate, the two brine practices in Shanxi are recorded and written as follows, so as to help you to refer to:

1. Meat brine:

The main Ingredients:

200 grams of cooked sliced pork, 500 grams of eggs.

Auxiliary raw materials:

20 grams of cauliflower, 10 grams of fungus, 200 grams of fresh preserved skin, 100 grams of asparagus, 50 grams of shrimp, 15 grams of ginger, 20 grams of lard, 2 grams of peppercorns, 100 grams of Brussels sprouts, 20 grams of soy sauce, monosodium glutamate, sesame oil, pepper, dry soy sauce, water starch in moderation, 50 grams of green onions, garlic 3 cloves.

Methods:

1, cauliflower, fungus soaking in the wash, processed into small pieces, segments to be used; sprouts clean, cooked boiled meat processed into thin slices; shrimp with boiling water to soak standby.

2, pot on the fire add bone broth boil skim the floating powder add the above ingredients and auxiliary raw materials seasoning, thickening with water starch will be broken eggs sprinkled into the soup inside, point into the sesame oil that is into the marinade.

2, three fresh brine

Main ingredients:

100 grams of sea cucumber, 100 grams of squid, 100 grams of chicken 100 grams of cooked, 500 grams of eggs.

Auxiliary raw materials:

50 grams of lard, 50 grams of green onion knots, salt, pepper, garlic cloves, monosodium glutamate, cooking wine, soy sauce, ginger a little.

Method of production:

1, the sea cucumber, squid into small slices, boiling water blanching to be used, cooked chicken into small slices, scallion cut into segments.

2, lard on the fire heat, into the pepper, scallion fried into the flavor of onion oil, remove the onion and pepper to be used; squid slices, sea cucumber slices, chicken slices into the pot slightly fried, plus seasoning ingredients mix evenly removed from the standby;

3, pot on the fire into the bone broth 2500 grams of boiling, will be sea cucumbers and other materials into the taste of seasoning, thickening with water starch, beaten eggs, into the soup that is made! The three fresh soup brine.

In short, the practice of soup brine varied, a principle is to savory mouth-based, which is more in line with the taste of the north, Shanxi is the hometown of knife-shaved noodles

2. Knife-shaved noodles production process:

Raw material recipe: 500 grams of flour, 200 ml of cold water or so.

Method of production:

1. Pour the flour in the basin, add water, and become a harder dough, fully kneaded and kneaded light, covered with a damp cloth molasses 30 minutes.

2. Knead the dough into a long, thick strip, slightly longer than the operator's left arm, with the lower part of the dough held up by a thin noodle stick. The dough can also be kneaded into a thick rectangular cake, with the thin staff rolled down the center so that the dough rises in the direction of the staff.

3. Stand in front of a pot of boiling water, lean forward with your left upper arm and hold the dough in a straight line with your left lower arm. The right hand holds a tile knife. Tile knife is a special knife for cutting noodles, the shape is similar to a tile, cutting the right thumb in the bottom, the remaining four fingers on the top, pinch the blade, the back of the knife convex side down, the knife surface and the surface of the dough when the knife should be smaller angle, the knife blade diagonally cut out, in the dough from right to left a knife to a knife cutting, cut the noodles into a three-pronged shape. The length is about 30 centimeters. The back of the noodles can form a prong, because the next knife always cut in the previous knife on the side of the knife, the requirements of the strip thickness is moderate, thin and thick, prongs are long.

Cutting the noodles directly into the pot, with cutting and cooking, after the water boiled point once cool water, and then boiled out, over the cool water, that is, into the white blank knife-cut noodles.

Note: Knife peeling noodles can be eaten with diced meat fried sauce, stir-fried meat, stir-fried meat, or three fresh marinade. One of the three fresh marinade is more elaborate, there are sea cucumbers, diced chicken, sliced orchids and so on. Stir-fried meat is made like altar meat, simmered in fresh water with original juice and ingredients, and the flavor is very mellow. Small fried meat is made with lean meat or ridge wire over oil, slipping juice, with slices of yucca and so on. Pork fried sauce should be selected fat accounted for 1/3, lean accounted for 2/3 of the pork 100 grams cut small dices, plus onion and ginger stir-fry pot, the meat stir-fried to eight mature, pour 100 grams of yellow sauce, stir-fried until the sauce was chestnut color, from the pot into a small bowl can be served on the table to eat with noodles.

Thanks!