Braised noodles is a traditional cuisine in Henan, belonging to an authentic Yu cuisine, braised noodles is a meat, vegetarian, soup, vegetables, noodles have food. It is a kind of meat, vegetable, soup, vegetable and noodle dish. It is economical and nutritious, and soon it will be served all over the country, and it is also one of the three major dishes in Henan, and almost all people in Henan have eaten chow mein.
The legend of braised noodles is not as bad as when the Eight-Power Allied Forces entered Beijing, Cixi fled to Shanxi for refuge, and there was no good food on the way, so she made braised noodles to supplement her body and expel the cold. After Cixi returned to the palace, she often asked Li Lianying to ask the imperial chef to make goat chow mein to expel the cold. After the imperial chef Pang Enfu because of dissatisfaction with the harshness of the palace escaped from the palace, came to the Yellow River near the Henan area to live in seclusion, so the authentic chow mein began to spread to the people.
There is also a legend that a master named Zhao Rongguang invented chow mein during the war. Zhao Rongguang master very like to eat noodles, once in order to escape the enemy air raid, the noodles have not eaten the end of the hiding, and so come back to the back of the cold, so it is not eaten noodles with a bit of goat soup redrawing and then eat, and found that the flavor is very delicious. The first thing you need to do is to get your hands on some of the most popular products and services in the world.
In fact, ancient times a long time ago, there is a predecessor of the meeting, in the Han Wei period, there is a food called soup cake, the practice is very similar to the braised noodles. In the Song Dynasty, there was a kind of noodle called insertion of meat noodles, and in the later period it was also known as mutton braised noodles.
The reason why the noodles are delicious is because they are a meat and vegetable soup. The dishes are all according to the flavor of the snack, coupled with the delicious taste, affordable, so it is loved by many people. The production method of chow mein is as follows.
First of all, knead the noodle, warm water kneading, the noodle will be a little soft, and then covered with plastic wrap, to wake up. The dough should be divided into equal parts, rolled into an oval shape, cut into small pieces, and then rolled into an oval shape with a rolling pin. Place the dough on a plate with a little oil on the bottom. Brush the bottom of the plate with a little oil, and for each oval, brush both sides with oil. Brush the dough with oil and refrigerate for two hours.
Make the lamb stock with the lamb and scorpion, cook for about an hour, then remove the lamb, slice the meat, and place the scorpion in a pot over low heat. Cook the suet in a small saucepan. Pour the boiling lamb oil into the chili noodles to stimulate the aroma of the chili noodles
In the pot of ocean meat soup, add the bean skins, shredded seaweed, salt, cilantro and green onions. Keep pulling on the noodles, stretching them as far as possible while making sure they are broken, and put the folded noodles into the pot. When the noodles come to a boil, pull them out and place them in a bowl, add the slices of lamb that you just prepared, and a spoonful of the chili oil that you made, or you can put vinegar in it.
The above is the production method of Henan chow mein, but to eat authentic chow mein, you can go to the local Henan, or find a Henan friend to do for you to eat, of course, the local Henan chow mein store, there is also the probability of eating authentic chow mein.
What kind of food is Henan "chow mein"? What's the best way to make it?Xiao Ji San Fresh Braised Noodles
Henan Specialties (Braised Noodles)
Henan Specialties (Braised Noodles)
Xiao Honghe, the founder of Xiaogi Braised Noodles, was originally a master of yifu noodles in the state-run Changchun Hotel in Zhengzhou, and opened a braised noodle shop with his two sons after he retired. Instead of following the traditional style of lamb chow mein, he found inspiration in his own Yifu noodles and added sea cucumber and squid, which are delicious and highly nutritious, to the lamb chow mein, calling it "three fresh chow mein.
Heji Mutton Chowder
Heji Mutton Chowder is a kind of traditional snack with meat, vegetable, soup, vegetable and rice, which was honored with the title of "All-China Halal Famous Flavour Food" in May 1994, and won the title of "Chinese Famous Snacks" in December 1997, which was honored with the title of "Chinese Famous Snacks". In December 1997, it won the title of "Chinese Famous Snacks". Heji Mutton Chowder is made from the finest fresh mutton, which is repeatedly soaked in a pot, skimmed of blood, put in all the ingredients, and boiled to perfection. The meat is then boiled down, and the flour is mixed with salt and alkali to make soft noodles, which are then kneaded repeatedly to make them tough. In the following, put the original broth in the pot, pull the noodles into thin strips into the pot, put on the lamb, with cauliflower, fungus, water vermicelli. It is served with a small plate of cilantro, chili oil, sugar and garlic to make it even more flavorful. Heji's predecessor was the Laoxiangshi Restaurant, which was taken over by Li Shaoqing and four others in 1953 and renamed Heji Restaurant because it was a partnership. 1967 saw the restaurant specialize in lamb chow mein and renamed it Heji Chow Mein Restaurant, commonly known as Heji.
Yufengyuan Nourishing Braised Noodles
Henan Specialties (Braised Noodles)
Henan Specialties (Braised Noodles)
Yufengyuan Braised Noodles is characterized by a special thick white soup, which has a mellow flavor and is free of any additives; it also has a certain nourishing effect by adding angelica, goji berries and other traditional Chinese medicines and the taste is also liked by many people.
Baiji Chowder
Located on the West Station Road, Baiji Chowder Buns Vegetable Hall (commonly known as Bai Si Chowder) is also more representative of the traditional Chowder on the basis of a few improvements, traditional Chinese medicine soup, flavorful and fragrant, after tasting the tongue numbness, with the effect of nourishing the health of the body.
Three Fresh Noodles
Three Fresh Noodles is mainly based on three broths (chicken broth, bone broth, mutton broth) as the base recipe, which is characterized by three but (nourishing but tonic, taste but fresh, oil but greasy), with a unique flavor, quality and taste. Xiao Honghe, the founder of Sanxian Chowder, was originally the master of Yifu Noodle at the state-run Changchun Hotel in Zhengzhou, and after his retirement, he led his two sons to open a Chowder House. He did not follow the traditional style of lamb chow mein, but from his own hand in the Yifu noodles to find inspiration for the flavor, high nutritional value of sea cucumbers, squid into the lamb chow mein, called the three fresh chow mein. [3]
76 People's Old Chowder
76 People's Old Chowder adheres to the principle of "traditional dragon, traditional noodle" and believes that the best recipe for making chowder is the one without a secret recipe. The original flavor, the old pot old soup is the characteristics. It has been strongly recognized by the majority of diners, and its development is outstanding.
Yufeng Mutton Chowder
Yufeng Mutton Chowder was awarded the title of "Chinese Famous Snacks" by the China Cuisine Association in 2010, which advocates the original flavor in the cooking, different from the general nourishing chowder, the main feature is the color of the white soup is thick, the taste is pure, not fishy, not stinky, and the noodle is tasty. YUPENG braised noodles are made on the basis of traditional mutton braised noodles with carefully selected ingredients and unique techniques. The good mutton, mutton skeleton and all kinds of spices are simmered for more than 4 hours, then refined white flour is mixed with appropriate amount of salt and alkali and made into soft noodle, and then kneaded again and again until it is tough, and then the noodle is pulled into thin strips and put into the mutton broth, and then braised with vermicelli, fungus and cauliflower. For a long time, Yufeng braised noodles have been loved by customers for its fresh soup and gluten, strong aroma, rich nutrition and fair price.
How is braised noodles made? Do you have chow mein in your hometown?My hometown is in Hebei, near Henan, and there are a lot of stores selling chow mein in the neighborhood. As a noodle lover, I love all kinds of noodles, such as plate noodles, braised noodles, fried noodles, and bashful noodles.
Compared with other noodles, I think the most important things about chow mein are the ramen, the broth and the chili.
The lamb noodle dish is the main one.
Ramen is usually handmade, and there is no big difference in taste. As long as there are no problems with the noodles, they are not bad. The flavor of the broth must be strong, choose sheep bone broth to cook noodles. Finally, a spoonful of fried chili peppers in goat's oil makes the taste superb.
1, lamb braised noodles practice
Do lamb braised noodles, first of all, to prepare materials, such as flour, lamb, lamb bone soup, are essential. As for the side dishes, it depends on personal preference, some places just simple two pieces of green vegetables, while some places will put shredded tofu, shredded seaweed, cauliflower, and even the presence of vermicelli.
The first step: we need to deal with the lamb and lamb bones, choose the general stew method can be.
Seasoning in the removal of lamb stink at the same time, to ensure that the stew out of the soup rich. The so-called original soup original food, rich sheep soup is indispensable lamb braised noodles;
Second step: and noodles, cut noodles, pull noodles.
Slice the noodles, pull them apart when you need to do it, and cook them in the pot.
Step 3: Before the noodles are ready, add your favorite ingredients, such as vegetables, tofu, and meatballs.
Step 4: The last step is the chili pepper, preferably fried in mutton fat, so that the flavor of mutton is stronger.
Ordinary oil splash hot pepper, can also.
2, a variety of different chow mein
Chow mein, as one of Henan's three snacks, is the most representative of Henan's specialty food.
The most common type of braised noodles is mutton braised noodles, but in Henan, there are many types of braised noodles. Mutton chowder, three fresh chowder, old-fashioned chowder, and different chowder practices are different, there are also different brands in Henan.
With the development of the network, chowder has long ceased to be a simple do-it-yourself food, and many brands have begun to sell packaged products. As long as you buy it home, you can cook it yourself in a pot with the delicious flavor of Henan chowder. But relatively speaking, I myself still like to do it now, the stalls of the hustle and bustle is also the indispensable flavor of the braised noodles.
3, braised cake
People say, Shaanxi cake can be sandwiched between everything, and in Henan, any practice can be made of pasta.
Life in addition to braised noodles, common braised cake. The practice is basically the same, but braised cakes require relatively more side dishes. And with the soup is more, vegetarian chowder, meat chowder, meat chowder, shredded meat chowder, a variety of practices are available.
The special thing about risotto is that the cakes were originally made to be eaten as oil cakes or pancakes, so they can be cooked directly in the soup without the need to cook them in a pot. Now a lot of mutton soup, haggis soup, will also choose to hot practice, the flavor is better than the pot to cook.