Methods: 1. Pour the fine powder into a basin, add salt and stir well, add water and knead into dough, and combine soft and hard for 30 minutes.
2. Put the baked noodles on the chopping board, knead them into uniform strips (slightly thinner), and then put them in the oil pan until the blended noodles are ready.
3. Pull the cooked noodles directly into the boiling water pot, cook them out and put them into the bowl.
4. Add salt, chicken essence, pepper and don Juan into the hot bone soup, pour into the noodles, put the cooked quail eggs, cherry tomatoes, especially cabbage and stewed mushrooms on the noodles to form a certain shape, and finally sprinkle with diced mustard tuber.
Here are three suggestions for you:
First, the water should be wide, that is, there should be more water for cooking noodles, preferably twice as much as noodles, so that noodles have room for stretching and will not stick to each other.
Second, the water needs to be boiled. If the water does not boil the noodles, the taste of the noodles will be reduced, and the noodles will become rotten and the freshness will be insufficient. Third, how much water should be added to noodles with different textures, such as noodles that are not easy to cook, such as wide noodles and thick Lamian Noodles noodles. In order to make them taste ripe but not rotten, add a bowl of water after the noodles are cooked, just like cooking jiaozi, usually once.
Features: Gluten is delicious and nutritious, and it is one of the best foods for the elderly to prolong life.
Responder: Weiwei 0002 17- Senior Magician Level 7 8-2 08: 13.
Longevity noodles are called longevity noodles regardless of materials, as long as they are eaten on the birthday. Don't say that it's not called longevity noodles without grinding.
Answer: I'll let you answer-Assistant Level 2 8-2 09:02.
The folk custom of eating noodles on birthdays has a long history. This custom originated from the Western Han Dynasty.
According to legend, Emperor Wu of the Han Dynasty believed in ghosts and gods and physiognomy. One day, when talking about people's life span, Emperor Wu of the Han Dynasty said: According to the number of images, the longer people are, the longer their life span will be. If he is 1 inch long, he can live to 100 years old. "Dong Fangshuo, the minister sitting next to Emperor Wu of Han Dynasty, burst out laughing. All the ministers were puzzled and accused him of being rude to the emperor. When Emperor Wu asked him what he was laughing at, Dong Fangshuo explained, "I'm not laughing at your majesty, but at Peng Zu. People live 100 years old, and people are 1 inch long. Peng Zuhuo is 800 years old and his people are 8 inches long. How long is his face? "
Everyone laughed when they heard it. It seems impossible to live a long life with a long face, but you can think of a flexible way to express your desire for longevity. The face is the face, and the kind of "face length is face length", so people borrow long faces to wish longevity. Gradually, this practice has evolved into the habit of eating noodles on birthdays, which is called "longevity noodles". This custom has been passed down to this day.
manufacturing method
In China, there are roughly three ways to make noodles:
1. stretching method: the fully cooked dough is repeatedly stretched into noodles. This method is mostly manual operation, with strong experience and strict requirements on flour quality and ripening. Many famous noodles, such as Longxu Noodles and hollow noodles, belong to this category.
2. Rolling method: Roll the dough repeatedly or into pieces, and then slice it. Generally, fresh Daoxiao Noodles sold in bulk belongs to this category. After drying (or drying), cutting and packaging, it becomes dried noodles (named after hanging wet noodles on bamboo poles to dry). Maturity of dough and drying conditions of noodles are important production factors that affect the quality of dried noodles.
3. Extrusion method: the dough is put into a die and extruded into strips from the die hole. This kind of noodles, also known as "Lehe", tastes very hard. This method is often used to make noodles by mixing coarse grain flour or all coarse grain flour with wheat. Organic pressure and small-scale manual pressure. The noodle extruder used in Yan 'an City, northern Shaanxi Province has high pressure, and the temperature of noodles increases during extrusion, and the finished products can reach semi-cooked state, so the coarse grain noodles made are elastic.
In the process of noodle forming, the methods of making noodles are different. In addition, the important link to show the characteristics of noodles is to add auxiliary materials, especially in the famous Lamian Noodles, where a proper amount of salt or baking soda is usually added.
Technological characteristics of several famous noodles
1. Longxu Noodles, Fujian (also known as longevity noodles, noodles, etc. )
The characteristics of making are that more water (50-60%) is added when kneading dough, and the dough takes a long time to mature. When making dough, 5- 10% salt is needed according to the quality of raw flour and climatic conditions.
Technological process → kneading fried dough sticks (drawn into thick strips) → kneading vermicelli (drawn into thin strips) → stringing noodles → Lamian Noodles.
After each operation, the dough should be cooked, and the final fine noodles should be about 0.6 mm in diameter. Now in some places, machines are used instead of handwork, but the quality is still not as good as handmade products.
2. Fujian Chess Face
The dough of 4kg heavy flour (with the same amount of salt as the dragon beard) was rolled flat with a rolling pin and placed on two hanging bamboo poles. Then the dough is gradually stretched around by hand, and the bamboo pole gradually increases with the increase of area. Finally, the dough is stretched to 65,438+00 square meters, with uniform thickness and transparency. After drying, cut into strips. This kind of noodles is easy to digest, and it is mostly eaten by old, weak, sick and disabled children and parturients.
3. Jiangsu's hollow surface
The center of the noodles is not hollow, but is fully kneaded for a long time. Dough contains more air and is porous. Other operation steps of this noodle are similar to those of Longxu Noodles.
4. Shanxi Daoxiao Noodles
When the dough is stirred, less water is added. After a long period of hard kneading, the dough is smooth and hard. Then, put the mixed dough on the left arm and hold Daoxiao Noodles in the right hand. Noodles are about 17 cm long and slightly triangular in cross section. At present, many restaurants have switched to machines instead of manpower. The method is to put the cooked dough into the auger-type extrusion knife, and install three rotary knives at the exit to cut the noodles, but the taste is not as good as that made by hand, mainly because it is not "hard".
Quality standards At present, there is no complete index and scientific inspection method for the raw materials (wheat flour) of noodles and the quality of noodles in China. The general requirements are: continuous vermicelli in the production process, few noodles, straight noodles, uniform thickness, smooth surface and strong bending resistance; When cooking, you cook quickly, without pasting soup or sticking. It tastes refreshing and tough.
1) The practice of longevity noodles with bone soup-
Ingredients: high gluten flour, clear water, quail eggs, cherry tomatoes, especially Chinese cabbage, mushrooms, diced mustard tuber, bone soup, a little oil, salt, chicken essence, pepper and soup.
Methods: 1. Pour the fine powder into a basin, add salt and stir well, add water and knead into dough, and combine soft and hard for 30 minutes.
2. Put the baked noodles on the chopping board, knead them into uniform strips (slightly thinner), and then put them in the oil pan until the blended noodles are ready.
3. Pull the cooked noodles directly into the boiling water pot, cook them out and put them into the bowl.
4. Add salt, chicken essence, pepper and don Juan to the cooked bone soup, pour it into the noodles, put the cooked quail eggs, cherry tomatoes, especially cabbage and stewed mushrooms on the noodles to form a certain shape, and finally sprinkle with diced mustard tuber.
Features: Gluten is delicious and nutritious, and it is one of the best foods for the elderly to prolong life.
2) Noodles
According to Quanzhou custom, you should cook noodles for your birthday. Don't tear them off when cooking, but cook the whole long noodles in a pot to show longevity.
First, raw materials
1. Material: 400g of raw fine noodles, 0/00g of lean pork and 0/00g of fresh shrimp. 2. Accessories: water-borne mushrooms 10g, eggs 1g, and water-borne daylily 20g. 3. Seasoning: 30 grams of cooked lard, 5 grams of refined salt, 20 grams of wet starch, 800 grams of broth, 6 grams of monosodium glutamate, 3 grams of onion, ginger and minced garlic, and appropriate amount of sesame oil, oil onion and pepper.
Second, the production method
1, the lean pork is cut into filaments, the mushrooms are cut into filaments, and the eggs are beaten into the bowl. 2. Put the wok on a strong fire, scoop in cooked lard and heat it, add onion, ginger and minced garlic, add shredded pork, shrimps, mushrooms and daylily, and add broth to boil. Add monosodium glutamate and refined salt, mix with wet starch to make marinade, and then add egg liquid. 3. Put the wok on a big fire, add water to boil it, add the cooked noodles to heat it, put it in a soup bowl, pour in the marinade, and sprinkle with sesame oil, scallion and pepper.
Features: golden color, diverse ingredients and delicious taste.
3) Ingredients: half a catty of noodles, three ounces of lean meat, three ounces of jellyfish, six mushrooms, four shallots and four or five rapeseed.
Practice: 1 Slice lean meat, wash jellyfish and rape (each leaf is separated), soak dried mushrooms in warm water 10 minutes, then shred, and cut shallots into chopped green onion and chopped green onion;
2 put half a bowl of oil in the pot, add chopped green onion after the oil is hot, stir-fry for a few seconds, pour out half of the oil for use, leave half of the oil in the pot, pour in shredded pork, stir-fry shredded mushrooms and add a little salt;
3 Stir-fry shredded pork, add jellyfish and add three small bowls of water;
4 Put the noodles directly after the water is boiled. The water almost overflowed the noodles. Cover the pot and stew for a while. When the lower layer is almost ripe, put the rape, turn the noodles over and continue to stew for a while.
5 when all the noodles are almost cooked, you can scoop out the excess soup in the pot (otherwise it will become noodle soup);
6 add salt chicken essence to the pot and sprinkle with chopped green onion. The last procedure is very important. Pour the fried oil on it, stir the noodles and these seasonings evenly in the pot with chopsticks, and then take them out.
4) Jing Wei noodles with gravy
Ingredients: pork belly, mushrooms, yellow flowers, fungus, Tricholoma.
Accessories: eggs, handmade noodles
Seasoning: onion, ginger, garlic, pepper, starch, chicken essence, salt, soy sauce and sesame oil.
Exercise:
1, Lentinus edodes, yellow flowers, auricularia auricula and Tricholoma, soaked in hot water to make them bloom. Don't pour out the water of mushrooms after washing, filter it out and use it as salt water;
2. Add pork belly and onion ginger into the soup pot, cook and slice, put sliced mushrooms together with yellow flowers, auricularia auricula and Tricholoma into the pot, add the cooked broth and mushroom water for 20 minutes, add salt, chicken essence, soy sauce and seasoning, thicken, then add the broken eggs, take them out and pour them into the soup pot, and get the final product.
3. Take a wok, add some sesame oil, salad oil and a few peppers, add minced garlic, and pour the fried incense on the prepared brine.
4. Cooked noodles can be pickled.
Features: delicious food, Beijing-style famous food, favorite of ordinary people, necessary for Chinese New Year.
5) Tomato gravy noodles
Exercise:
! ) 3 eggs, put them in a container and mix well. Cut the tomatoes into pieces.
2) Put a little oil in the pot. The oil is hot, stir-fry the eggs. (Bright yellow will do.)
3) Add tomatoes, stir fry a few times, and then add water (two bowls).
4) Add salt and monosodium glutamate after ten minutes.
5) After the hook is owed, go out of the pot. (starch and water)
6) Dried noodles (hand-dried noodles are the best) 1 kg, cooked and showered with cold water.
7) Put the noodles in a bowl and pour the tomato and egg marinade.
Comments: concise and refreshing.
6) Noodles with shredded chicken and noodles with noodles.
1) After the mushrooms, yellow flowers, auricularia auricula and hazel mushrooms are cooked with boiling water, dry the water and cut into appropriate lengths. But don't forget to save soup for them.
2) Cook two chicken legs and tear them into silk by hand. Don't cut with a knife ~ ~
3) After the oil is hot, add the onion and stir-fry the shredded chicken for one minute, then add the mushrooms, yellow flowers, fungus and hazelnuts, and stir-fry for another 2 minutes. First, put the soup soaked in these things into the pot. If it is not enough, add water.
4) Put soy sauce, salt, a little sugar (not much) and salt in turn.
5) It is estimated that when these things are cooked, pour water starch in one direction (probably a bowl is needed). After the salt water is formed, add 2 beaten eggs. Turn off the fire in half a minute. Stay away from the stove.
6) In a small container (a frying spoon is enough), pour in some cooking oil, add pepper and heat over high fire. When the oil is hot and the smell of pepper comes out, turn off the fire and immediately pour it evenly on the prepared brine, but remember to pick up the pepper before eating.