What does Huimian Noodles do to taste good?
First, prepare materials.
The main ingredients of Huimian Noodles are: flour, alkaline water, pork, eggs, soybean sprouts, shallots, scallions, ginger slices, pepper, bean paste, soy sauce, cooking wine, salt and pepper.
Second, make noodles.
1. Pour the flour into a large bowl, add an appropriate amount of alkaline water, knead it into dough, cover it with a wet cloth, and wake it for about 30 minutes.
2. Roll the dough into dough with a thickness of about 0.5 mm, then cut it into noodles with a width of about 1 cm with a knife and gently stretch it by hand.
3. Put the noodles in the pot, add water, bring them to a boil with high fire, then turn to low heat, cook them and take them out for later use.
Third, prepare seasoning.
1. Cut the pork into small pieces, add ginger slices, onion slices, cooking wine and water, and take it out after cooking.
2. Blanch the soybean sprouts for later use.
3. Cut onion and ginger into powder for later use.
Fourth, the production of Huimian Noodles.
1. Heat the pan, pour proper amount of oil, add pepper and bean paste, and stir-fry until fragrant.
2. Add minced onion and ginger and stir well.
3. Put the cooked pork into the pot, add soy sauce, soy sauce, salt and pepper, and stir well.
4. Pour an appropriate amount of water, add the blanched soybean sprouts, bring to a boil and turn to low heat for about 10 minutes.
5. Put the cooked noodles into the pot, stir well, let the noodles fully absorb the soup, and cook for about 5 minutes.
6. Finally, add the chopped green onions and stir well to serve.
Huimian Noodles is ready. You can add a proper amount of Chili oil or vinegar according to your personal taste to make the taste more delicious.
Brief introduction of Huimian Noodles
Hui Mian is a traditional Henan cuisine with meat, vegetarian food, soup, vegetables and rice, which belongs to Henan cuisine.
This dish is made of high-quality high-gluten flour, supplemented by broth and various side dishes. Similar to lasagna, it is delicious, good in gluten, economical and nutritious, and enjoys a high reputation in the Central Plains and even the whole country. There are many kinds of mutton, such as emblem noodles, three-county emblem noodles and five-county emblem noodles. It is one of the three major snacks in Henan.
The essence of Hui noodles lies in soup, which is boiled with fine tender mutton and sheep bones for more than five hours. Cook with high fire first, then with low fire. After adding seven or eight kinds of traditional Chinese medicines, the boiled soup is white and bright, just like milk, so some people call it white soup. When serving, put the raw juice broth into the pot, pull the noodles into thin strips and put them into the pot. Accessories are shredded kelp, shredded tofu, vermicelli, coriander, quail eggs, sea cucumber, squid, etc. And when serving, bring out side dishes such as coriander, Chili oil, sugar and garlic.
The Origin and Development of Cuisine
Historical origin
1. When Eight-Nation Alliance went to Beijing, Empress Dowager Cixi fled to Shanxi for refuge. She still keeps in mind that Hui Mian is used to nourish the body and drive away the cold, and has sent Li, the general manager, to eat Hui Mian for many times, which has relieved the cold disease in time. It was not until Pang Enfu, the chef of the Manchu-Han banquet in the late Qing Dynasty, escaped from the palace and lived in seclusion in the south section of the Yellow River because he didn't want to be bound by the strict laws of the palace kitchen. The authentic Yuanyang Huimian Noodles became a folk artist.
2. During the War of Resistance against Japanese Aggression period, Japanese planes often attacked Zhengzhou. At that time, there was a famous chef named Zhao Rongguang who especially liked pasta. When the air raid came, Master Zhao went to hide from the plane. When he came back, he added some mutton soup to the remaining noodles to stew. Over time, Master Zhao found that the re-stewed noodles were also delicious, so he devoted himself to research and put some salt and alkali in them to make the taste stronger. The noodles made by this method have unique flavor and later become a popular flavor food.
Food development
Huimian Noodles is one of the representatives of Henan pasta, which was also called soup cake in Han and Wei Dynasties. After the Tang Dynasty, the name changed gradually. Bianjing Hotel in Song Dynasty served "big noodles with meat", which was later called mutton Huimian Noodles, with soft texture and warm soup.
Huimian is a traditional snack, including meat, vegetarian food, soup, vegetables and rice. Because of its delicious taste and economical benefits, it is famous in the Central Plains and spread all over the country. Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, Huimian Noodles in three counties and Huimian Noodles in five counties according to different ingredients. The noodles used in Henan Hui noodles are Lamian Noodles, which is similar to Lamian Noodles, but slightly different. Generally, white flour is mixed with proper amount of salt and alkali to make it soft and kneaded repeatedly to make it tough. The essence of the emblem is the soup. Mutton soup should be made of good fresh mutton. After repeated soaking, put it into the pot, skim off the bleeding foam, put in the whole aniseed and cook the meat. Next time, put the raw juice stock in the pot, pull the noodles into thin strips and put the mutton in the pot, with day lily, fungus and gouache strips. Bring coriander, Chili oil, sugar, garlic and other side dishes when serving, which is more delicious. Because noodles are fragrant and rotten, rich in flavor and cheap, they have become the most typical flavor snacks in the Central Plains.