condiments
Pork belly 1 piece
200 grams of flour
condiments
dried mushroom
Five flowers
(edible) auricularia auricula
1 small handle
Bitter herbs
1 small handle
Giant algae
1 small parts
Vermicelli (dried)
1
Soy milk cream dry roll
1
carrot
1 root
spinach
1
Chinese chives
1
Eggs (of hens)
1
condiment
salad oil
Proper amount
salt
Proper amount
verdant
Section 1
energy
1 tablet
Eight angles
1
dark soy sauce
1 tablespoon
water
Proper amount
honey
1 tablespoon
residual sauce
Proper amount
refined sugar
1 tablespoon
five spice powder
Proper amount
The practice of noodles with noodles
A. If you want to make authentic noodles with gravy with Shanxi flavor, you need to prepare broth first. Stewed meat, chicken, fish and other big meat dishes are essential for doing great things. Therefore, the broth is prepared one day in advance, and the next morning, an appropriate amount of water is injected to melt the broth.
Manufacturing of inventory:
1. Prepare a piece of pork belly and wash it with clear water.
2. Prepare 1 slice of ginger, 1 slice of onion, 1 slice of star anise.
3. Put an appropriate amount of cold water into the pot, add pork belly, make the water surface less than the surface of pork belly, add spices, and boil over high fire.
4. Cook until the pork belly is 78% mature. Chopsticks can penetrate the meat, but when there is resistance, turn off the fire and fish out the meat.
The soup left in the pot is reserved.
B. It is essential to make authentic noodles with Shanxi flavor, with small barbecued pork and oil tofu. Small roast meat and oily tofu are necessary for Shanxi banquet guests and are prepared in advance. (Please click Shanxi: Six kinds of food prepared for the New Year during the twelfth lunar month-barbecue, meatballs, oily meat, oily tofu, fried potatoes and fried yam) for the specific method of barbecuing oily tofu in Shanxi.
Preparation of small barbecued pork and oil tofu in Shanxi;
1. Put 1 tbsp soy sauce into a small bowl, pour 1 tbsp honey, and stir well to form honey juice.
2. Spread the prepared honey juice evenly on the surface of cooked pork belly with hot air to make the pork belly color.
3. Add a little cooking oil to the wok, heat it to 80%, add the pork belly painted with sugar, and fry it. When all sides of the meat are fried into sauce red, take it out.
4. Prepare an old piece of tofu, that is, north tofu, cut the tofu into large pieces with uniform thickness with a knife, reheat the remaining oil in the pot to 80% heat, and add the tofu slices to fry.
5. After the surface of tofu is solidified, turn it over with chopsticks and continue frying after turning it over. During this period, turn over with chopsticks until the tofu is fried to golden brown, and the surface is blistered, and the oil is controlled.
6. Slice the fried pork belly and oil tofu separately for later use.
C. Lentinus edodes, auricularia auricula, day lily and kelp are essential for making authentic Shanxi-style noodles and the key to seasoning soup.
Preparation of Lentinus edodes, Auricularia auricula and daylily kelp;
1. Prepare 5 dried mushrooms.
Prepare a handful of black fungus.
3. Prepare a handful of daylily (daylily is a specialty of Datong, Shanxi)
Prepare a small piece of kelp
5. Soak the prepared mushrooms, fungus, day lily and kelp in cold water in advance to make them bubble.
6. Wash the soaked mushrooms, fungus and kelp with clear water, cut them into filaments for later use, and cut the day lily into small pieces with a knife.
D vermicelli, yuba and Tricholoma are also essential ingredients for making authentic Shanxi-style noodles.
Preparation of vermicelli, yuba and Tricholoma;
1. Prepare a handful of fans.
Prepare a handful of yuba.
3. Soak yuba in warm water in advance to make it absorb water and soften.
4. Cut the soaked yuba into sections obliquely with a knife.
5. Prepare a few mushrooms and wash them with water.
6. Cut Tricholoma into thin strips
E. Using Shanxi-style noodles to make authentic noodles, carrots, spinach and leeks are essential. In the past, Shanxi was rich in products, and authentic traditional Shanxi cuisine and bamboo shoots were essential ingredients.
Preparation of carrots, shredded bamboo shoots, spinach and leeks;
1. Prepare a carrot, wash it with clear water and cut it into filaments.
2. Prepare a bamboo shoot, shell it and cut it into filaments.
3. Prepare a handful of spinach and wash it with water.
Cut the washed spinach into pieces.
5. Prepare a handful of leeks and wash them with water.
6. Cut the washed leek into sections.
At this point, the ingredients are complete, the types are complete and the colors are rich. Over time, people mostly put whatever materials they have at home, so there is a common practice.
Let's start making marinated soup ~ ~
Processing technology of brine soup;
1. The broth in the pot is boiling again.
2. Add chopped Shanxi barbecue and tofu slices.
3. Add shredded mushrooms, auricularia auricula, kelp and daylily segments, and put them into the pot together with the just-soaked soup.
4. Add shredded mushrooms.
5. Break the vermicelli into small pieces by hand and put it in the pot.
6. Add chopped yuba and shredded bamboo shoots.
7. Cover the pot and cook for 15 minutes.
8. Boil the water in the pot and skim off the floating foam with a spoon.
9. Put 1 tablespoon of sugar into a spoon, move the spoon to the fire and simmer.
10. Stir the sugar with chopsticks in one direction while burning, so that the sugar melts and gradually turns brown. (Faithful reminder: adding sugar is the method given by the master. In order to color the soup, it can also be changed into soy sauce, but the soup with white sugar is red and bright, and the soup with soy sauce is black and bright. )
1 1. The melted white soup is immediately inserted into the boiling soup pot, and the color in the soup pot will turn red and bright.
12. Add some salt to the pot to taste.
13. Sprinkle with appropriate amount of spiced powder.
14. Put 2 tablespoons of dry raw flour into a bowl, add appropriate amount of cold water to make a starch paste, and pour the prepared starch paste into the pot to thicken.
15. Knock the eggs into a bowl one by one and break them into egg liquid with chopsticks.
16. Spoon the egg liquid and pour it into the pot. (Faithful reminder: When pouring eggs into the pot with authentic Shanxi-style noodles, you must pour them with a spoon to make the eggs even and beautiful. This is also the method given by the master. )
17. Form flocculent and beautiful egg flowers.
18. Put the chopped spinach into the pot and turn off the heat. (Tip from Huixin: Pay attention to turn off the fire when spinach enters the pot, and don't cook it for a long time. )
19. Sprinkle with shredded carrots.
20. Sprinkle chopped leeks.
2 1. Put a proper amount of cooking oil into the spoon, add a little pepper, move the spoon to the fire and fry it until fragrant.
22. Put the fried pepper oil into the pot immediately. With the sound of "ding", all the scents merged and spread. (Huixin intimate tip: Pour the pepper oil into the brine soup. This is the finishing touch and the key to adding fragrance to the soup. However, pay attention to heating the spoon with a small fire and pay attention to the change of oil temperature. )
23. This is the last boiled bittern soup.
Halogen soup with rich colors and complete ingredients can be used as soup ~ ~
F. The choice of noodles is also the key to making authentic Shanxi-style noodles. It must be handmade, so that the taste is strong ~ ~ (For the detailed method of handmade noodles, please click: video graphic+15 to explain the detailed "Making method of handmade noodles in Shanxi-Maxiang pig's hand two-color handmade noodles").
Method of mixing handmade noodles;
1. Put 200 grams of flour into the basin.
2. Slowly pour the right amount of cold water into the flour several times.
3. Stir with chopsticks, so that the flour and water are completely mixed to form flour wadding with a small amount of dry powder.
4. Knead all the flour into a ball by hand.
5. Knead repeatedly into dough with smooth surface.
6. Cover the kneaded dough with a clean kitchen cloth and leave it for 30 minutes.
7. Cover the pot and cook for 15 minutes.
8. Boil the water in the pot and skim off the floating foam with a spoon.
9. Put 1 tablespoon of sugar into a spoon, move the spoon to the fire and simmer.
10. Stir the sugar with chopsticks in one direction while burning, so that the sugar melts and gradually turns brown. (Faithful reminder: Adding sugar is the method given by the master. In order to color the soup, it can also be changed into soy sauce. But the soup with white sugar is red and bright, and the soup with soy sauce is black and bright. )
1 1. The melted white soup is immediately inserted into the boiling soup pot, and the color in the soup pot will turn red and bright.
12. Add some salt to the pot to taste.
13. Sprinkle with appropriate amount of spiced powder.
14. Put 2 tablespoons of dry raw flour into a bowl, add appropriate amount of cold water to make a starch paste, and pour the prepared starch paste into the pot to thicken.
15. Knock the eggs into a bowl one by one and break them into egg liquid with chopsticks.
16. Spoon the egg liquid and pour it into the pot. (Faithful reminder: When pouring eggs into the pot with authentic Shanxi-style noodles, you must pour them with a spoon to make the eggs even and beautiful. This is also the method given by the master. )
17. Form flocculent and beautiful egg flowers.
18. Put the chopped spinach into the pot and turn off the heat. (Tip from Huixin: Pay attention to turn off the fire when spinach enters the pot, and don't cook it for a long time. )
19. Sprinkle with shredded carrots.
20. Sprinkle chopped leeks.
2 1. Put a proper amount of cooking oil into the spoon, add a little pepper, move the spoon to the fire and fry it until fragrant.
22. Put the fried pepper oil into the pot immediately. With the sound of "ding", all the scents merged and spread. (Huixin intimate tip: Pour the pepper oil into the brine soup. This is the finishing touch and the key to adding fragrance to the soup. However, pay attention to heating the spoon with a small fire and pay attention to the change of oil temperature. )
23. This is the last boiled bittern soup.
Halogen soup with rich colors and complete ingredients can be used as soup ~ ~
F. The choice of noodles is also the key to making authentic Shanxi-style noodles. It must be handmade, so that the taste is strong ~ ~ (For the detailed method of handmade noodles, please click: video graphic+15 to explain the detailed "Making method of handmade noodles in Shanxi-Maxiang pig's hand two-color handmade noodles").
Method of kneading handmade noodles;
1. Put 200 grams of flour into the basin.
2. Slowly pour the right amount of cold water into the flour several times.
3. Stir with chopsticks, so that the flour and water are completely mixed to form flour wadding with a small amount of dry powder.
4. Knead all the flour into a ball by hand.
5. Knead repeatedly into dough with smooth surface.
6. Cover the kneaded dough with a clean kitchen cloth and leave it for 30 minutes.
Handmade noodles and noodles, sliced noodles;
1. Put the baked dough on the chopping board and knead it by hand several times to make the dough smoother.
2. flatten the kneaded dough and roll it into a slightly larger thick dough with a rolling pin.
3. Sprinkle a small amount of dry flour on the rolled thick dough, wrap the dough around the rolling pin, and push the rolling pin by hand to continue rolling.
4. Until the backboard is rolled into a large sheet with uniform thickness.
5. Sprinkle a small amount of dry flour on the rolled sheet and fold it into a hinge.
6. Cut the hinged dough into noodles with equal thickness with a knife.
Boil handmade noodles and noodles;
1. Loosen the cut noodles by hand to prevent them from sticking together.
Put enough cold water in the pot to boil.
3. Put in the loose noodles, immediately spread the noodles with chopsticks to prevent the noodles in the pot from sticking, take off the chopsticks and continue cooking for 2 minutes.
4. Cook the noodles and take them out of the water.