1, the pride of Shanxi-Daoxiao Noodles
Ingredients:
500g flour, 250g chicken, proper amount of water, proper amount of salt, tomato, Chinese cabbage, onion, oil, coriander, ginger and garlic.
Practice:
① Prepare the ingredients and knead the noodles in advance. Add appropriate amount of water to flour, knead into slightly hard dough, cover and wake up for one hour;
(2) knead it again after an hour, and the surface of the dough will become very smooth;
3 Cut the whole chicken into pieces, put onion, ginger and garlic in the pot, and cook for half an hour, which is chicken soup. Add some salt before cooking;
(4) pour oil into the pot, pour chopped tomato pieces, and add appropriate amount of water to make tomato sauce. Add some salt before cooking;
⑤ Fill the soup pot with water. When the water boils, hold noodles in one hand and a knife in the other. From top to bottom, cut the top surface of the dough obliquely and cut it into the pot;
6. Repeat this until the dough is cut, and after cooking for three minutes, take out the noodles;
⑦ Cook the Chinese cabbage with boiled water and take it out. Put the noodles in a bowl, add chicken soup, add Chinese cabbage, sprinkle tomato sauce on the surface, and sprinkle some coriander.
2. Regan Noodles
Ingredients:
500g of fine round noodles, water 185g, soy sauce, vinegar, salt, sesame paste, spicy radish, garlic and chopped green onion.
Practice:
(1) prepare ingredients, onions, garlic, spicy radish are cut into diced for use;
(2) take the amount of noodles to be eaten, put them in a pot and cook them, scoop them up, put them in a bowl, and add salt, soy sauce and vinegar;
③ Add diced radish, pour in the most important sesame sauce and sprinkle with chopped green onion.
3. Chongqing Xiao noodles
Ingredients:
750g of fresh noodles, 300g of pork belly, 2 tablespoons of Dahongpao Zanthoxylum bungeanum, bean paste 1 spoon, sweet noodle paste 1 spoon, lard 1 spoon, scallion 10g, ginger 10g, garlic 1 spoon.
Practice:
① After the pork belly is washed and peeled, the fat lean meat is cut into peas-sized dices separately;
(2) Put the pepper into a hot pot, bake it with low fire, cool it, roll it into pepper noodles, peel and chop the cooked peanuts, and cut the mustard tuber into powder;
③ Slice green onion and ginger. Garlic and 5g ginger are put into a garlic mortar and mashed. Add a little cold water into the ginger and garlic paste to become ginger and garlic water;
(4) after the pot is heated, add lard, and then add fat particles and fry until the fat particles spit out oil. , then add lean meat, stir-fry until the color changes, and cook the yellow wine;
⑤ Add green onions and the remaining 5g of ginger, Pixian bean paste and sweet noodle paste. Stir-fry with low fire until the water vapor of the meat particles is basically dry, and add the broken rice sprouts to stir-fry for fragrance.
⑥ Add enough water into the pot to boil, add Chinese cabbage and scald it until it becomes discolored, then fish it into cold water to cool down, squeeze out the water, then cut it into sections and mix it evenly with sesame oil;
⑦ After the water in the pot is boiled again, add noodles and cook;
⑧ Put a proper amount of boiled broth or noodle soup into each bowl (5 bowls), and then add soy sauce, salt, monosodium glutamate and ginger and garlic water. Then add sesame sauce. Add Chili oil, stir well and set the bottom taste;
Pet-name ruby put the cooked noodles into the bowl, respectively, add the right amount of pepper noodles and minced meat. Add Chinese cabbage, peanuts, mustard tuber and sprinkle with chopped green onion.
4, Sichuan classic-Chengdu Dandan Noodles
Ingredients:
Hand-beaten Lamian Noodles 300g, pork hind leg 200g, crushed bud 100g, small green vegetables 50g, peanuts 20g, soy sauce, cooking wine, Chili oil, pepper oil, soy sauce, pepper, aged vinegar, sesame oil, salt and chicken essence.
Practice:
(1) Add oil to the pan, stir-fry peanuts slowly with low fire for later use, and prepare all chopped onions, ginger, garlic and peppers; Ok, chop the meat, put the fried peanuts into a fresh-keeping bag, and roll them into fine particles with a rolling pin for later use;
(2) Heat oil in a wok, add Jiang Mo, stir-fry minced garlic, pour minced pork, add cooking wine, and stir-fry until fragrant;
3 pour in the sprouts and stir-fry the dried red pepper together to taste;
④ Mix soy sauce, pepper oil, Chili oil, salt, chicken essence, sesame oil, aged vinegar, pepper and chopped green onion into sauce;
⑤ Boil boiling water in a cauldron, add noodles and cook for 9 minutes, add vegetables, scald them, remove them, and put them in a bowl with good sauce;
⑥ Spoon a spoonful of fried minced meat sprouts and mix the peanuts well.
5, heavy taste favorite-Shaanxi oil sprinkled noodles
Ingredients:
Noodles 100g, rapeseed 20g, oil, soy sauce, vinegar, Chili powder 5g, sesame 5g and leek 5g.
Practice:
① Prepare noodles, wash rape, dice leek, cook sesame and pepper noodles. Boil water in the pot, cook the strips and rape, take 1 bowl, and add soy sauce and vinegar;
(2) Take out the cooked noodle rape and code it with Chinese chives, cooked sesame seeds and Chili noodles. Put a little oil in the pot, heat it to 90%, pour the hot oil on the noodles and mix well when eating.
6. Old Beijing Zhajiang Noodles
Ingredients:
300g of handmade noodles, 30g of dried yellow sauce, 30g of Beijing sweet noodle sauce, 50g of pork belly diced, egg 1 piece, 50g of soybean mouth, 50g of yellow pepper, 50g of mung bean sprouts, 50g of green beans, 50g of purple cymbidium, 50g of carrots, 50g of cucumbers, 50g of Chinese toon buds, 50g of carrot pickles, 50g of Jiang Mo, 50g of starch, 50g of cooking wine, 50g of oil and 50g of salt.
Practice:
① Beat the eggs and add a little starch and cooking wine;
(2) after the oil is hot, pour in the eggs, stir them quickly in the pot with chopsticks, and put them out for use when they turn yellow and ripe;
(3) put a little oil in the oil pan, heat the pork belly diced with oil, stir-fry with a little cooking wine in medium heat until the oil comes out, and then take out the diced pork;
(4) Mix the yellow sauce and the flour paste evenly in a bowl;
⑤ Leave the oil of stir-fried meat in the pot, and stir-fry the sauce over medium heat, so that the sauce is fragrant. The sauce is fragrant, then pour in the diced eggs;
⑥ Then pour in diced meat, pour in Jiang Mo (Chet fine), turn to low heat, and simmer slowly. The sauce and diced meat blend well, about 10 minute, and stir fry constantly. If it feels dry, add some water;
⑦ Put the fried' sauce into a bowl, shred the purple cymbidium, carrots, cucumbers, yellow peppers and mung bean sprouts, cook them in a pan and put them on a plate for later use;
(8) Cook the soybean mouth and green beans in the pot, cut the Toona sinensis bud and carrot pickles into powder, and put them in a dish for later use;
Pet-name ruby pot with water, water boil below, put some salt, so that noodles don't stick together when cooking, noodles don't cook too bad, bite is the best;
Attending the noodles are cooked. Boil the cold water and rinse off the batter. It is smooth and delicious.
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1. The origin of Zhongfu eating noodles
The custom of eating noodles during the Fu-ri period began at least in the Three Kingdoms period. According to Wei's Spring and Autumn Annals, He Yan's "lying in the sun, taking a towel to wipe his sweat and looking Jiao Ran" made people realize that He Yan's white skin was naturally white, not covered with powder. The "soup cake" here is hot soup noodles.
Why eat hot noodles in hot weather? Liang Zonggu of the Southern Dynasties wrote in The Chronicle of the Age of Jingchu: "The soup cake is called evil when it is eclipsed in June." May is an evil month, and June also touches the edge of the evil month, so it should also be "evil". This is a superstition. Grinding new wheat into flour and cooking soup, you will sweat after eating. The new grain is rich in nutrition, and sweating can drive away diseases. It is scientific to eat soup cakes in June.
In dog days, you can not only drink hot noodle soup, but also eat water. Boil the cooked noodles with cold water, mix with garlic paste and pour with halogen seeds, which not only stimulates appetite, but also "defeats the heart."
Foley can also eat "fried noodles". The so-called fried noodles, is to use a pot to fry the flour dry and cooked, and then mix it with water and sugar to eat. This way of eating has existed in the Han Dynasty. It was more common in the Tang and Song Dynasties, but at that time, the wheat was cooked first, and then the pasta was ground. Su Gong, a medical scientist in the Tang Dynasty, said that fried noodles can "relieve heat, stop diarrhea and strengthen the large intestine".
2. the benefits of eating noodles in the middle
After eating jiaozi, it's time for people to eat noodles. At this time, it is best to eat noodles with hot soup. Hot noodle soup has three advantages.
The first is to drink soup when eating noodles, so that the nutrients dissolved in noodle soup will not be wasted.
The second is the higher temperature. Eating warm food in dog days will dilate gastrointestinal blood vessels and accelerate blood circulation. It is precisely through blood that human body's heat is dissipated. The acceleration of blood circulation also accelerates the heat dissipation of internal organs, which makes people feel doubly cool.
Third, hot noodle soup is soft and easy to be digested. In the dog days, people's stomach produces less gastric juice and their digestive function declines. The easily digestible hot noodle soup just caters to the digestive function of the human body at this time, which is very meaningful for the maintenance of the spleen and stomach.
3. What dishes do you want to eat noodles with?
Many times, people will eat noodles with a little cold cucumber dish. Although this kind of eating is relatively cool, it is not conducive to supplementing nutrition for people in the dog days from a nutritional point of view. Therefore, the dishes that should be matched when eating noodle soup are prescribed: rape, Chinese cabbage, cucumber, green edamame, shredded carrot, meat, eggs and dried bean curd. It is worth noting that there should be something rich in protein in the side dishes, which can supplement protein. There are many kinds of noodles, such as mung bean noodles, miscellaneous bean noodles, buckwheat noodles and corn noodles.
Secondly, although noodles are simple to eat, their nutritional value is not simple. The protein content of flour is higher than that of rice, mainly ergot protein, which is often called gluten. It has strong elasticity and can be made into various noodles without breaking. This kind of protein is also necessary for human body every day. From this perspective, its nutritional value is still very high.
Because a lot of water is added in the production process of noodles, the heat is much lower than that of pure flour, which is 344kcal/ 100g, while that of noodles is only 280kcal/ 100g. Moreover, after we buy back the noodles and cook them, their moisture will increase and the average calories will further decrease. It can be said that noodles are a kind of food with low calories. After eating, they will have a strong feeling of fullness, and there will be no excess calories. Girls who love beauty, rest assured to eat.
Noodles made of refined flour have a faster blood sugar production rate. We can make or buy coarse cereal noodles made of buckwheat and naked oats at home, which not only increases different tastes, but also controls the rise of blood sugar in the body, and is a staple food that is very suitable for people with blood sugar sensitivity.