When you eat the noodles, you first cook them and put them into a bowl, then pour the soup, put the bashfulness and the floating vegetables.
Question 2: What is meant by ]bashfulness? 5 points The Qishan bashful meat
Baoji dialect (adoptable)
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Question 3: What is the meaning of small hair bashfulness You are still small
Question 4: What is the bashfulness in the Qishan bashfulness noodles Meat bashfulness method
Select the fatter pork with skin, the pork should also contain more lean lean lean essence, seven points lean and three points fat. Cut the meat into small pieces, thin slices. Into the boiling frying pan, constantly stirring and stirring, the fire can not be too rapid nor too slow. About three mature add a certain amount of ginger foam, deodorization, stir fry, and then add the appropriate amount of iodized salt. When the meat is six mature add vinegar, stir fry, seven mature add soy sauce, pepper and other seasonings (of course, can also add other suitable seasonings), when nine mature, almost out of the pot when adding the appropriate amount of red pepper powder, stir, slightly stewed for a while, can be out of the pot. During the period to be very careful to control the fire and time. The fire can not be too fierce, too strong, the meat may be fried old or fried burnt, chili noodles roasted paste affect the color of the soup; fire is not enough, the meat is not cooked, the fishy meat can not be exhausted, and the spicy taste seepage is too deep. Only fire control, meat fresh, tender, spicy, and the oil bright red and shiny but not very spicy. This is the most basic practice of meat shame.
Into the soup dish method
Fungus, soaked in warm water, chopped, to be used.
Tofu, cut into thin slices, fry in hot oil until egg-yellow, remove from the pan, cut into small diamond shapes and set aside.
Eggs, fried egg skin, cut into small diamond-shaped slices, set aside.
yellow cabbage (needle gold), warm water soak, cut into about 1.5 cm, to be used.
Chives or garlic scapes, with garlic scapes best. Wash, dry, cut into fine slices and set aside to bleach the vegetables.
Bottom vegetables: usually carrots, cut into tiny minced pieces. If in the meat bashimi just out of the pot, the pot left a moderate amount of bashimi in the direct frying is best. Can also be in a cool pot first with the appropriate amount of bashful hot pot, and then poured into the carrot end, at the same time the fire stirring, put in iodized salt. Half-cooked, simmering slowly over moderate heat, while turning diligently, always drying out the water in the pot, when the dish is almost simmering, put in monosodium glutamate, peppercorns and other seasonings. In this to control the oil and spicy flavor appropriate according to the ratio of hot pot of shame and vegetables. There are traditional hand-rolled noodles and machine-pressed noodles: for hand-rolled noodles, the noodles should be tough, strong, and come out of the boiling water with a glossy finish. Usually raw noodles are made, kneaded, covered with a wet cloth and then rolled out after five or six hours, so that the noodles are tough, easy to roll thin and cut fine, boiling water has a glossy pot, the noodles are strong and smooth. The machine presses the noodles mostly for the wedding and funeral when more friends and relatives, saving labor and time.
Seasoning
Choose the best iron pot, injection of water, boiling fire, put the meat shame, and then let the water boil. After the preparation of fungus, eggs, cauliflower, bottom vegetables into the pot, and as needed, then seasoning, high-flame boiling after the heat of the fire, plus bleached vegetables. Soup should pay attention to the color is correct, that is, red, fresh, bright. Soup flavor can also be fine-tuned according to taste, but to maintain the basic flavor of sour, spicy, fresh, soup into. Pour the hot soup onto the freshly cooked noodles to make a bowl of smooth, flavorful and delicious noodles. Soup is the key to the noodles, the so-called bowl of noodles, seven points soup, soup is very important.
The above is the basic practice of noodles, but to do a handful of authentic noodles, we have to pay attention to a lot of details, especially when frying the meat and soup. The flavor of Qishan Shame Noodle is mainly sour and spicy, which should be paid attention to in the soup. Other places in Guanzhong also have their own flavors. Generally speaking, the more west of the place the less vinegar, the more south of the place the more chili.
Question 5: bashful Shaanxi bashful, that is, when eating noodles in the noodles poured on the brine. Shaanxi people generally say bashfulness, and not say brine. Gishan Shammy Noodles Gishan's Shammy Noodles have a long history and were already famous in the Qing Dynasty. It is famous for its thinness, tendon, lightness, frying, thinness, wang, sourness, spiciness and fragrance, and it is made of fine white flour, pork, cauliflower, eggs, fungus, tofu, garlic and other ingredients and a variety of seasonings. The basic production process is: the noodles should be rolled out by hand and reach the standard of thin noodles, smooth tendons and moderate hardness and softness. To make bashfulness, the pork is first cut into thin slices and fried in a hot frying pan, while adding ginger, salt, seasoned noodles, spicy noodles and vinegar to be fried through. Stir-fry tofu, cauliflower, and fungus as the base dish, spread eggs into egg skin, cut into small ribbed slices, and add small garlic cloves to make floating vegetables. When eating, first boil the noodles into the bowl, hit the bottom vegetables, then pour soup, put the shame and floating vegetables. Qishan noodles require a wide soup, i.e. more soup and less noodles, and highlight the sour and spicy flavor. The so-called frying and wang, i.e., the noodles should be hot with hot mouth and more oil to reflect the characteristics of this noodle. Qishan noodles are a kind of local specialty noodles with high carbohydrate and high saturated fatty acid. Ingredients: a piece of pork, a few dried chili peppers, a section of green onion, ginger a seasoning: five spice powder, chili powder, aged vinegar, salt Practice: 1, pork diced, pour a little oil in the pot, minced ginger and meat together in the pot, began to stir fry the meat, be sure to use a low to medium heat; 2, stir fry to the oil in the pot when the oil becomes clear, add five spice powder, green onion, and dried chili peppers; 3, stir fry for a little while, the meat absorbs the five spice powder, then add the vinegar, vinegar, vinegar should be more; 4, After even stirring, the meat is cooked, at this time, add salt, chili powder, stir well to get out of the pot. Shame Noodle is a flavorful snack of Shaanxi, with dozens of varieties, among which Qishan Shame Noodle enjoys the most popularity. The characteristics of the noodles are long and thin, even thickness, fresh and fragrant, and oily and reddish soup. The local flavor of Qishan Shame Noodle is especially strong, it has the characteristics of thin, tendon, light, wang, sour, spicy, fragrant, etc., and the taste is soft and smooth. The noodles were developed on the basis of the long-life noodles of the Tang Dynasty. It is said in "Miscellaneous Records of the Interlude" that "Tang people have many soup cakes for their birthdays, and the world calls them 'long-life noodles'." The Tang Dynasty poet Liu Yuxi wrote: "I was a guest on the seat, and I ate soup cake with a stick." In the Tang Dynasty, noodles were called "soup cakes". The "soup cake" mentioned in Liu's poem is "long-life noodles". It was a good treat for guests during the Tang Dynasty. According to legend, when Su Dongpo was an official in Shaanxi, he was particularly fond of this kind of noodles and wrote a poem in its praise: "I want to go as a guest of soup cake, but I am worried about writing the wrong book." There is a folk story about why "Long Life Noodle" was renamed "Shame Noodle": a long time ago, a family in Qishan married a beautiful, smart, hardworking and clever daughter-in-law. On the second day of her arrival at her in-laws' home, the new daughter-in-law made a meal of noodles for the whole family, and the family praised the noodles for their smoothness and freshness after eating them. Later, when her brother-in-law won an official post, he invited his friends and classmates to his home, and asked his sister-in-law to make the best noodles for the guests, and they all ate them with full praise. From then on, "Sister-in-law's Noodles" became famous. Because this kind of "sister-in-law's noodles" must be topped with bashfulness, people also call it "sister-in-law's noodles". So people also call it "Shame Noodle". According to history, the meat appeared in the Northern Song Dynasty, and it was recorded in Mengliang Records that there were stores specializing in processing and selling meat. However, it is not known whether there was already "bashful noodles" at that time. In the Ming Dynasty, Gao Lian wrote down the "Shame Meat Noodle Method" in "Zunsheng Bazian", so it is safe to say that "Shame Noodle" had already been introduced at least before Gao Lian wrote this book. In Shaanxi, noodles with meat are worth a lot of money. In addition to following the custom of "long life noodles" in the Tang Dynasty, such as being eaten on birthdays and anniversaries, it was also used to entertain guests at weddings and funerals, or during festivals. In the old days, there was also this custom in rural Shaanxi: the day after a new daughter-in-law crossed the threshold, a grand rolling ceremony was held at the in-laws' home, where the new daughter-in-law rolled out the noodles on the table in front of the guests to test the level of her skills. Highly skilled and skilful people, rolling out the noodles of uniform thickness, cut strips long and thin, down to the pot will not break, so the new daughter-in-law, in order to win everyone's praise. Qishan County, located in the eastern suburbs of Baoji City, is known for its abundance of wheat, and the most famous noodle dish is the "Shammy Noodle". The noodles of the noodles are required to be kneaded and rolled thinly, and cut wide and thin at one's own convenience. The practice of bashfulness is: use the skinned pork cut into small dices in a frying pan, plus ginger and other seasonings to remove the fishy flavor, and then add soy sauce and a small amount of sugar to add water to stew, and then put tofu dices, carrot dices, and other fresh Lai, and the exquisite also put yellow flowers, fungus, and so on. After the noodles are cooked, they are put into a bowl and eaten with bashfulness. Shame gluten, soup fresh, flavor, and then add some chili noodles, vinegar, etc., giving people hot, spicy or sour taste. Qishan large and small hotels are serving authentic bashful noodles, there are couplets written: drink a few cups of ...... >>
Question six: what is the difference between the bashful halozi General halozi is more dilute, the bashfulness is almost the same as jelly.
Question 7: the practice of pork bashimi Qishan meat bashimi and Qishan bashimi noodle practice
A meat bashimi practice:
1, choose the rib meat, (that is: pork, preferably a little fat, so that the texture smooth) scrape the meat skin (do not remove the skin), washed clean, drained water.
Accessories: green onions, ginger, dry chili (line chili is best)
Seasonings: salt vinegar (preferably vinegar Qishan) soy sauce (color) pepper powder chili powder (special powder) MSG chicken
2, cut the meat (boning): the fat meat, lean meat cut separately; fat meat cut into 1 * 2 cm block, thick about 2-3 mm, thin and thick, consistent, the oil in order to fry at the same time. Frying oil can be out at the same time. Lean meat is cut into the same size as the fat meat slices or dices can be. After cutting the meat, separate the fat from the lean. (with a trace of starch, baking soda, vinegar, canola oil will be about twenty minutes of meat marinade)
3, light the fire, pot hot canola oil, (warm fire Geng oil hot turn a pot, first put the fat meat stir fry (the oil stirred out of the bacon is fat and not greasy), frying to stir constantly, to prevent sticking to the pan. Stir fry for 15 minutes, when the oil is clear (i.e.: (1) fat meat from white to yellow, fat meat from flat to become rolled up; (2) lard from cloudy to clear.) At this time, pour into the lean meat, with medium heat will be lean meat in the oil forced out, this process can not be stirred too long, otherwise the meat is not delicious dry.
5, and so the oil becomes clear again, add ginger, dry chili, cooking wine, five spice powder stir-fry, and then put salt (a little more than the usual amount of fried meat), vinegar (2 kilograms of meat whistle need to add vinegar about 100ML), cover and turn to a small fire simmer for 10 minutes to let it taste, because of the vinegar, so the process does not need too much stir-fry. (Seven minutes cooked, add salt vinegar, nine minutes cooked, add chili noodles.)
6, after the meat is cooked, evenly sprinkled with chili powder, let the oil naturally soak the chili powder (so that the color of the fried bashfulness is very red), stir-fry over low heat for 7-8 minutes can be out of the pan. Because the chili is simmered in the hot oil, the Qishan whistle meat does not taste spicy.
The fire should not be too rapid nor too slow. About three mature add a certain amount of ginger foam, deodorization, stir fry, after adding the appropriate amount of iodized salt. When the meat is six mature add vinegar, stir fry, seven mature add soy sauce, pepper and other seasonings (of course, you can also add other suitable seasonings), when nine mature, almost out of the pot when adding the right amount of red chili powder, stirring, slightly stewed for a while, can be out of the pot. During the period to be very careful to control the fire and time. The fire can not be too fierce, too strong, the meat may be fried old or fried burnt, chili noodles roasted paste affect the color of the soup; fire is not enough, the meat is not cooked, the fishy meat can not be exhausted, and the spicy taste seepage is too deep. Only fire control, meat fresh, tender, spicy, and oil bright red shiny and not very spicy.
Note: In general, the processing method of the whistle meat without water called "dry sick Paul this method Bo Buck Na quiet cherry can be put more than half a year will not be bad, characterized by fat meat is tasty, while the lean meat is a little dry. In the lean meat added to the pot soon after that is added to the water, change to high heat, in order to let the meat cooked faster, and so the pot of water dry (no water, very easy to stick to the bottom of the pot), change to low heat, add salt, vinegar, other steps as above.
This method of bo falcon blowing neon (reeds) unceasingly ranked恚 delicious, the disadvantage is that the storage time can not be too long.
Qishan whistle meat can only eat bashful noodles to put, take out some hot a hot sandwich buns or pancakes to eat as very delicious!
Second, Qishan shame noodles
Qishan's shame noodles have a long history, thin, sinewy, light, fried, thin, wang, sour, spicy, fragrant and famous, with white flour, pork, cauliflower, eggs, fungus, tofu, garlic and other ingredients and a variety of seasonings made. The basic production process is: the noodles should be rolled by hand and reach the standard of thin noodles, smooth tendons, soft and hard moderately.
Fried as a base dish, egg spread into egg skin, cut into small prismatic slices, plus cut small garlic sprouts for floating vegetables. Eat when the noodles first boiled and fished into a bowl, hit the bottom of the vegetables, and then pour soup, put shame and floating vegetables.
Qishan noodles require a wide soup, i.e. more soup and less noodles, and highlight the sour and spicy flavor. The so-called frying and wang that is, the noodles should be hot hot mouth and more oil to reflect the characteristics of this noodle. Qishan noodles are a kind of high carbohydrate, high saturated fatty acid local specialties.
Into the soup dishes:
Fungus, soaked in warm water, chopped, to be used.
Tofu, cut into thin slices, fry in hot oil until egg-yellow, remove from the pan, cut into small diamond shapes, to be used.
Eggs, fried egg skin, cut into small diamond-shaped slices, set aside.
yellow cabbage (needle gold), warm water soak, cut into about 1.5 cm, to be used.
Chives or garlic scapes, with garlic scapes best. Wash, dry, cut into fine slices and set aside to bleach the vegetables.
Bottom vegetables: usually carrots, cut into tiny minced pieces. If in the meat bashimi just out of the pot, the pot left a moderate amount of bashimi in the direct frying is best. Can also be in a cool pot first with a moderate amount of bashful hot pot, and then pour ...... >>
Question 8: the introduction of the new wild bashfulness Xinye County, Nanyang City, Henan Province, there is a reputation at home and abroad of local flavor food - "three countries bashfulness" (Xinye bashfulness). This small local famous food has a history of more than 1800 years, with special craftsmanship and unique flavor, which has won the favor of ancient and modern consumers. Nowadays, the production of bashimi has become a part of economic development driven by Xinye, with various flavors of bashimi leading the way ***. Such as: Fulin three bashfulness, horse hair bashfulness, service building bashfulness, etc.
Question 9: Xi'an bashfulness noodles bashfulness is what bashfulness, that is, eating noodles when pouring brine on the noodles. Shaanxi people generally say bashfulness, not say brine. Qishan Shammy Noodles Qishan Shammy Noodles Qishan's Shammy Noodles have a long history and were already famous in the Qing Dynasty. It is famous for being thin, sinewy, smooth, fried, thin, wang, sour, spicy and fragrant, and is made of white flour, pork, cauliflower, eggs, fungus, tofu, garlic and other ingredients and a variety of seasonings. The basic production process is that the noodles are rolled out by hand and reach the standard of thin and thin noodles, smooth and flexible, and moderately soft and hard. To make bashfulness, the pork is first cut into thin slices and stir-fried in a hot frying pan, and ginger, salt, seasoned noodles, spicy noodles and vinegar are added and stir-fried thoroughly. Tofu, cauliflower and fungus are stir-fried as the base dish, eggs are spread into egg skin and cut into small prismatic slices, and small garlic cloves are added to make floating vegetables. When eating, first cook the noodles into a bowl, hit the bottom of the vegetables, and then pour the soup, put the shame and bleached vegetables. Qishan noodles require a wide soup, i.e. more soup and less noodles, and highlight the sour and spicy flavor. The so-called frying and wang, i.e., the noodles should be hot with hot mouth and more oil to reflect the characteristics of this noodle. Qishan noodles are a kind of local specialty noodles with high carbohydrate and high saturated fatty acid. Production method Ingredients: a piece of pork, a few dried chili peppers, a section of green onion, a piece of ginger Seasoning: five spice powder, chili powder, vinegar, salt Practice: 1, pork diced, pour a little oil in the pot, ginger and meat together in the pot, start frying the meat, be sure to use a medium-low heat; 2, fried to the oil in the pot when the oil becomes clear, add five spice powder, green onion, and dried chili peppers; 3, a little bit of stir frying, the meat absorbs the five spice powder, then add the vinegar, the vinegar to be more! 4, after even stirring, the meat is cooked, then add salt, chili powder, stir evenly can be out of the pot!
Question 10: fried meat bashful are put what secret recipe seasoning Hello;
buy some fine lean pork, finely chopped, chopped, mixed with a little salt and stirred. If you do dry bashfulness, you have to prepare some Sichuan kind of seasoning with sprouts, also chopped (of course, directly with the Sichuan Yibin kind of "crushed rice sprouts" more simple). Start a frying pan, until the oil temperature of about 200 degrees under the chopped pork, until the meat turned white and stir-fried, add sprouts, and then stir-fry for about 3 minutes can be up, very fragrant Oh, for the noodles bashful or directly under the rice can be; such as doing water bashful, it is necessary to prepare a few pieces of spices (i.e., star anise and sannay), a small piece of ginger (patted). Start the oil pot, about 70% oil temperature first into the spices, ginger, slightly fried, and then under the broken pork, until the meat turn white fried incense, add soup (but also can be boiling water) amount, simmering on low heat about 30 can be (eaten when the first pick to the spices, ginger is not used), but also very tasty Oh.
Of course, both practices can add a little chicken or MSG.