300 grams of noodles, 3 pieces of dried bean curd, 20 grams of meat stuffing, a little minced garlic, bean paste 1 spoon.

condiment

1 bowl of stock, 1 tablespoon of soy sauce, a little monosodium glutamate, and a little sugar.

The way of doing things

1. Chop the dried bean curd, stir-fry with minced meat, minced garlic and bean paste, add seasonings (except broth), pour in broth, and simmer for 10 minute to make the soup rich, which is Mapo sauce.

2. After the noodles are cooked, take them out and mix them with the processed Mapo sauce.

Noodles are commonly known as "noodles", "water surface" and "noodles"; In ancient times, it was called "soup cake".

Deluxe noodles, vegetarian cakes, boiled cakes and water-induced cakes are not supported.

The word "noodles" came later.

According to research, Chinese noodles originated in the Han Dynasty, which has been more than 2000 years.

The history of. At that time, all pasta was called "cake" and soup was called "cake"

In the early days, the soup cake was flaky, and then it gradually evolved from flaky to strip.

Shape. Noodles were basically formed in Wei, Jin, Southern and Northern Dynasties. For example, the German Association in northern Jia Wei

The "water cake" in the Book of Qi Yaomin is similar to modern noodles. Jin Shu

"Tang Bingfu" said: "It is cold in the middle of winter. At the morning meeting, tears are frozen in the nose and frost is frozen in the mouth. Fill the vacancy and solve the war, soup and cake are the most. As weak as spring cotton, as white as autumn practice. The gas is thick and scattered, and the aroma is far away. The pedestrian lost his saliva in the lee, and the child looked empty and squinting. The holder licks his lips to make the waiter swallow. "

From the Southern and Northern Dynasties to the Tang Dynasty, the varieties of noodles were more abundant, including so-called "cold washing" cold noodles, and various "looking for cakes" caused by diet therapy, and there was also the custom of eating longevity noodles at that time.

The varieties of noodles in Song Dynasty developed more rapidly, with as many as 30 or 40 varieties recorded in Yuan's Dream of Tokyo, Wu's Dream of Liang and Southern Song's Old Stories of Wulin.

In the Yuan Dynasty, dried noodles that could be preserved for a long time appeared. There was a superb "Lamian Noodles" in the Ming Dynasty. The appearance of these noodle-making technologies has made great contributions to the development of noodles. In the Qing Dynasty, the most notable was the appearance of "spiced noodles" and "eight-treasure noodles", and in the Qianlong period, there was a unique "Yifu noodles".

The history of noodles

[Edit this paragraph]

Noodles are one of the most common traditional pasta in China, with a long history and a long history. According to historical records, the earliest noodles can be traced back to the Eastern Han Dynasty more than 900 years ago. In the Eastern Han Dynasty, the book "Moon Order for Four People" contained "... beginning of autumn should not eat boiled cakes and boiled cakes". According to research, "boiled cake" and "boiled cake" are the first examples of Chinese noodles. Wei and Jin Dynasties were called "soup cakes". In the Northern and Southern Dynasties, it was called "water-induced cake" or "water-induced noodles". Interpretation of Famous Foods in Han Dynasty contains: "Steamed cakes, soup cakes, golden cakes and cakes are all named after their shapes"; There is also the "cake of explaining the name, that is, the face of today, which is called pulling (pulling) face in the northwest" in the "Nine Valley Examination"; "Introduction to Vegetarianism" has the ancient name of "noodles, ice, and soup cakes. Suobing talks about its shape, and Tang Bing talks about how to eat it. " The practice is to knead the dough into the thickness of chopsticks by hand, then soak it in water, twist it into leek leaves by hand before eating, and cook it in boiling water, similar to lasagna; Or "Wei Jia" recorded in Qi Yao Min Shu: rub your fingers to length, soak them in water, twist them when you put them in a pot, and then cook them with boiling water. This way is very similar to the "rolling noodles" and "pull tabs" in Shanxi.

China people have a long-standing habit of eating noodles. For a long time, the ancients even called noodles "rice", and rice cooked with millet was called "rice" to show the difference. Eating noodles is not only used to sleep, but also has the meaning of folk etiquette. For example, it is often used to wish newborn babies a long life. People in China often eat noodles on their birthdays, so noodles are also called longevity noodles. Because noodles are long and thin (thin means thin, thin is the same as longevity), it is a custom to eat longevity noodles on birthdays. Longevity noodles are what we commonly call noodles or longevity noodles.

Of course, the long history of eating noodles has also produced a variety of patterns, such as making sticks, pulling, cutting, cutting, pulling, pressing, kneading, poking, twisting, picking and sliding, as well as steaming, boiling, frying, stewing, marinating, mixing and baking, which have all evolved into local flavor noodles. Such as noodles with gravy in Beijing, Yangchun noodles in Shanghai, Yifu noodles in Shandong, Daoxiao Noodles in Shanxi, minced meat noodles in Shaanxi, Dandan Noodles in Sichuan, Regan Noodles in Hubei, Babao noodles in Fujian, shrimp noodles in Guangdong, Taishi noodles in Guizhou, beef noodles in clear soup in Gansu, minced meat noodles in Qishan, pimple noodles in Sanyuan, big knife noodles in Hancheng, fat head noodles in xi 'an, spinach noodles and so on.

In addition to the above-mentioned names of noodles, boiled cakes, soup cakes, water-induced noodles, and cold noodles and warm noodles popular in the Tang Dynasty are all modern cold noodles or boiled noodles. "Tang Yao Hui Guanglu Temple" records that "the winter palace is used for soup cakes, and the summer is used for" cold scouring ",that is, noodles are cooked and eaten in cold water, which is the same as that of northerners; In the Song Dynasty, noodles entered a new stage of development. The term "noodles" has been used. It is long and varied, such as plain noodles, fried noodles, shredded chicken noodles, three fresh noodles, cold-washed silver noodles and vegetable noodles. In the Yuan Dynasty, "dry (dry) noodles" came out, and there were more than 20 kinds of noodles in Eating, such as spring noodles, yam noodles, sheepskin noodles, and show horses. During the Ming and Qing Dynasties, there was further development, such as "Zhajiang noodles" in Beijing, "crony noodles" in Yangzhou and "Babao noodles" in Fujian.

The origin of allusions on other sides ~

[Edit this paragraph]

(1) Yangchun noodles

Yangchun noodles, also known as smooth noodles, are clear soup noodles. The origin of the word "Yangchun" in Ci Hai is explained as: "October in the agricultural (cloudy) calendar is Xiaoyangchun, and Yangchun stands for ten in the market code." In the past, the price of a bowl of plain noodles was ten pence, so a bowl of noodles was called ten pence. Yangchun noodles only have soup heads and no toppings (ingredients), and any noodles can be used, such as Longxu Noodles, fine noodles, small wide noodles and medium wide noodles, which are all called Yangchun noodles.

(2) film drawing

Pull-tab, also known as "digging and pressing", is a common product in Shanxi pasta. It is pulled into the pot from top to bottom, so it is also called "kneading a knot in one's heart". According to experts' research, the soup cake in Han Dynasty was boiled noodles. In the Yuan Dynasty, there was a kind of "chicken head noodles", which was a kind of dough about the size of copper coins. Cooked Daoxiao Noodles needs all kinds of toppings and ingredients.

(3) Cat ears

Cat's ear, commonly known as "Gore" or "Gore" in Taiyuan, is not called cat's ear. It is a basic home-cooked pasta, which was recorded in the Northern Wei Dynasty, but it is impossible to verify when it originated. According to ancient records, ancient people made "soup cakes" on the dining table, but later, due to the progress of technology, noodles can be mixed and kneaded in a pot, so they no longer need to be made on the dining table, so they are also called "not supporting" and evolved from the dining table. The method of making soup cakes is slightly similar to that of making cat ears in Shanxi today, but in Shanxi, the products made are small and compact, and their appearance is very similar to that of cat ears, so they are called cat ears.

(4) Daoxiao Noodles

Daoxiao Noodles, also known as "noodle cutting", wrote in "A Brief History of Vegetarianism" that "noodle cutting: noodles are hard, so you should knead them as much as possible, and put them in your hand as long slices. It is very interesting to cut thin slices with a sharp knife, cook them in boiling water, and then pour soup or brine. "

Daoxiao Noodles is one of the five famous pasta dishes in China. Mainly the knife-cutting method, the knife-cutting method is very attractive, and the noodles are strong and full of bite, and they are memorable after eating. The production of Daoxiao Noodles pays special attention to cutting, that is, cutting noodles quickly. The cut noodles are like small fish caught in the pot. The noodles are the same size, soft outside and soft inside, and smooth and smooth.

Daoxiao Noodles originated in Taiyuan, Shanxi, and has a history of hundreds of years. Legend has it that in order to prevent the Han people from rebelling, the Yuan Dynasty confiscated all the metals of the people and stipulated that ten households should take turns to use knives. An old man went to his neighbor's house and took a knife, ready to go home and slice it. As a result, the knife was robbed. The old man wanted to go home, just out of the gate, looked down and saw a thin piece of iron, so he picked it up, put it in his pocket and went home. There was no knife to cut, and suddenly he thought of a piece of iron, so he took it to the old lady. The old lady looked at it and complained, "How can you cut such a thin piece of iron?" The old man said angrily, "chop if you can't move!" " As soon as the ribs came out, the old lady remembered that she was holding noodles in her left hand and a small piece of iron in her right hand. She stood by and watched the boiling water in the pot, cut the noodles in the boiling water, cooked them, fished them out, and drenched them with marinade. "。 This method of Daoxiao Noodles spread in Jinzhong area, and it was improved many times after the Ming Dynasty, and now it has become a famous pasta.

The traditional method of making noodles in Daoxiao Noodles is to hold noodles in one hand and a knife in the other, and cut the noodles into boiling water. This skill emphasizes that "the knife never leaves the face, the face never leaves the face, the eyeliner is a line, one blade after another, the flat knife is a flat strip, and the machete is a blade strip", so there is a doggerel in Shanxi that "a leaf falls into the pot, a leaf floats, a leaf leaves the face, a whitebait falls into the water, and a willow leaves the breeze". It can be seen that Xiao Mian not only had a good time, but also had a good time.

Daoxiao Noodles's dough should be hard, and the dough should be fully kneaded, repeatedly kneaded until the dough is smooth, then kneaded into strips and held by hands. There are two kinds of knives, one is a slightly curved blade for cutting, and the other is a curved flat knife for trimming. At the same time, there are tricks in cooking noodles. There is a saying in Shanxi that "the first pot is jiaozi's second pot of noodles". The first pot of noodles is clear soup noodles, and the second pot of noodles is more delicious. When cooking, you need a big fire to keep the noodles flexible and slippery.

In Daoxiao Noodles, besides the beauty of noodles, it is more important that the collocation of sauces (including brine, fried sauce, fried sauce, cold salad and soup), gravy and side dishes will change with the seasons. When eating, you are very particular. For example, steamed mutton, tomato and egg gravy or fried sauce are all popular in autumn and winter.

In different places. "A Brief History of Vegetarianism in Qing Dynasty" also contains the popular "dried noodles" in Shaanxi and Shanxi at that time: mixed with water, mixed with salt, alkali and clear oil, covered with wet cloth, and once mixed, pulled into thin strips and cooked, named "dried noodles". Lamian Noodles can be divided into flat strips (divided into lamp turf, strips, wicker, leek strips, fine leek strips and a nest of silk), round strips (divided into thick white strips, green bean pod strips, thick even strips, fine even strips, thin round strips, a nest of silk and dragon beard silk according to the number of buckles), triangles or hollows, and their types are almost the same as those of Lamian Noodles, Fushan, Shandong.

(6) Dandan Noodles

Dandan Noodles is a kind of pasta made of cooked noodles and minced meat. According to legend, Dandan Noodle was founded at 184 1 by a vendor named Chen Baobao in Zigong City, Sichuan Province. He shouldered the burden to sell noodles. One end of the burden is separated by a copper pot, one end is used to cook noodles, the other end is used to stew chicken, hooves or ingredients, and the other end is a stove. Vendors carry the burden to sell along the street, hence the name. It's similar to the bamboo bear in Tainan.

(7) Lady noodles (instant noodles)

Yves surface is also called "attachment surface" or "imperial court surface". When and where did it originate? There are all kinds of legends in Guangdong, Fujian, Suzhou and the imperial court, and it is really difficult to draw a conclusion. However, according to historical records, the more specific statement was created by the calligrapher and chef of Yi Bingshou, the magistrate of Yangzhou during the Qianlong period, so it was named Yi Fumian.

It has a history of more than 200 years, and all localities have developed their own styles, but the basic practices are the same. It is a kind of fried egg noodles, which has spread all over the world because of its wide spread and improvement among the people. Some people wrote an article praising the instant noodles as the earliest instant noodles in the world, the "ancestor" of instant noodles, instant noodles and instant noodles, and it was the overseas Chinese living in Japan who were inspired by the "one-woman noodles" method and created today's instant noodles. A lady's noodle is an egg noodle that is cooked first and then fried. It can be stored and eaten when you are hungry. It does have its convenience.

In fact, the practice of Yi Fu noodles was recorded in the health department of Song Dynasty in Ming Dynasty. At that time, it was called "Suomian": "Mix noodles with salt water into small doses, oil them, lie on them, wrap them around a rack and move them gradually, so as to form Kong Chuichang plumes. Boil water to remove salt first, then make a soup and adjust it. It will dry and use it slowly. " Simply put, it is to knead the flour with salt water, then mash it into small pieces, oil it, put the dough into a perforated dough press (river fishing machine, a bit like a rice moss machine) to make the noodles leak out, strip them, boil them in water, remove the salty taste and fragrance, and finally take them out, dry them and store them for use slowly. Careful analysis shows that this is the characteristic of "instant noodles". Thus, instant noodles in China have a history of at least 400 years.

(8) Stir the fish noodles

Picking fish noodles, also called picking tips, is a popular boiled noodle in Shanxi Province. Soft dough is made by poking. Because the shape of noodles is like a "fish", it is called picking fish, and because it has two sharp heads, it is also called picking tips.

Fish noodles have a long history, which was recorded in the Yuan Dynasty as follows: Yam fish noodles (white flour, bean flour, cooked yam, stirred evenly, scooped into boiling soup). I also remember the words "exquisite fishing".

In the folk, fried fish is made of sorghum powder, buckwheat powder, adzuki bean powder, mung bean powder and corn flour. At present, flour is mostly used as raw material.

(9) Cutter head surface

The surface of the cutter head is made by cutting noodles with a flat blade. It evolved from the cutting surface of a knife. The shifting knives are specially made, with handles at both ends, and the blades should not protrude, each weighing about two kilograms. First, press the dough into a proper thickness, and then cut the noodles with this knife. The noodles are very neat and even in thickness. During the performance of Shanxi pasta, Master Hu Naihua of a noodle restaurant once set a record of 105 knife ***630 yuan per minute, which dazzled onlookers. Noodles are really a must in Shanxi.

(11) rub fish

Rubbing fish is named after kneading it into fish-like pasta by hand. It is a common noodle in Shanxi. In addition to rural areas, noodle restaurants and food stalls in urban and rural areas are also sold.

There are not many records about the production of rubbing fish. Only in the book "Shanxi Noodle", eight kinds of noodles, rolling pin, boiled fish, noodle fish, dry fried noodles, stewed fish with pumpkin, braised fish with mutton and braised fish with potato are recorded, which makes the fish with rubbing occupy a place in Shanxi Noodle.

The raw materials used to rub fish are flour, buckwheat, wheat, sorghum, corn and miscellaneous grains. Their shapes are rectangular, linear, wide and flat in the middle, and tapered at both ends. Their cooking and eating methods include boiling, steaming, stewing, stewing, frying and frying. They are very popular pasta.

(12) cutter part

The cutting surface is also called the cutting surface, and the material of the cutting surface is quite extensive. Besides common flour, soybean flour, buckwheat, wheat, sorghum and coarse grains (such as millet and corn) can also be added. In addition to the diversification of raw materials, there are many kinds, such as ordinary cut noodles and broadsword cut noodles. , its shape has a big wide strip, two wide strips, wicker and so on.

Face to face practice

[Edit this paragraph]

Green noodles with pork and mustard tuber

Ingredients: lean meat 150g, half a mustard tuber, 2 onions, Lamian Noodles, half a spoonful of cooking wine, half a spoonful of soy sauce and half a spoonful of wet starch.

Exercise:

1, shred lean meat, mix in seasoning, marinate for 10 minute, shred pickled mustard tuber, and soak in clear water for 20 minutes to remove salty taste. Cut the onion into chopped green onion.

2. Stir-fry shredded pork with 3 tbsp oil until fragrant, then add shredded pork with mustard tuber and stir-fry. Stir well and serve.

3. Boil another half pot of water and add noodles to cook.

4. Put the seasoning into the noodle bowl, add the noodles, spread a little fried shredded mustard and sprinkle with a little chopped green onion.

Tip: There are two kinds of mustard tuber: old mustard tuber and tender mustard tuber. The old mustard tuber is salty and fragrant, so soak it in water before frying. Tender mustard tuber is not salty. Just wash it and put it in the same frying pan, but don't season it to avoid being too salty.

braised beef noodle

Raw materials: 500g beef, 500g noodles, 250g Chinese cabbage, 10 glass of water, 4 shallots, 2 pieces of ginger, 8 pieces of garlic, 4 pieces of star anise and pepper1; 1 cup soy sauce, 6 cups of water, 1 tablespoon wine, 1 tablespoon spicy bean paste, a little sesame oil.

Exercise:

1. Wash beef, cut into pieces, and blanch the blood.

2. Stir-fry onion, ginger, onion, star anise, pepper and beef, add 1 cup of soy sauce, 6 cups of water, 1 tablespoon of wine and 1 tablespoon of spicy bean paste, and cook for about 1 hour on medium fire.

3. Boil the water, take out the cooked noodles, and then blanch the cabbage.

4. Put some sesame oil, chopped green onion, beef soup, noodles, vegetables and beef in the bowl.

Dan Dan Noodles

Ingredients: 200g of noodles, 400g of pork stuffing, sprouts 1 00g, 25g of chopped green onion, Jiang Mo10g, garlic10g, chili noodles1.5g, sesame paste10g, etc.

Seasoning: soy sauce, soy sauce, cooking wine, rice vinegar, broth, pepper noodles, lard and sesame oil.

Exercise:

1, after the pot is hot, pour the pork stuffing and stir fry for later use.

2. Stir-fry onion, ginger and garlic with lard, then stir-fry Chili noodles, sprouts and minced meat, add cooking wine, soy sauce, soy sauce and rice vinegar, order a little stock, and add sesame sauce and pepper noodles when taking out.

3. Put the noodles in a pot and cook them with boiling water, then take them out and put them in a bowl. The rapeseed is ripe and ready for use.