Noodles have a considerable source. According to legend, in the third year of Emperor Gaozu of the Western Han Dynasty (204 BC), Wang Bao of the State of Wei in Hedong rebelled, and Emperor Gaozu ordered Han Xin to lead the troops to suppress it. When the army entered Heyang Xiyuan, it was midsummer and the military situation was urgent. In order to solve the problem of eating for many soldiers, Han Xin ordered the peasant women along the river to bake cakes with buckwheat and wheat flour, cut them into strips and distribute them to the soldiers. When eating, they should cook with boiling water. Convenient and quick. There is a saying that the earliest instant noodles that can be tested in China history should be water chestnut noodles. Buckwheat noodles can relieve summer heat and diuresis, and have the effects of relieving fatigue and dehumidification, which is very popular among soldiers. Han Xin led an army to cross the Yellow River in Qiachuan and xia yang, and wiped out Wang Wei's rebels. Later, this pasta method pioneered by Han Xin was preserved in jia county and Fangzhen, and gradually became a unique snack in Heyang today.
Buckwheat flour is made of buckwheat flour, which is divided into grinding, kneading, spreading, cutting and the following five processes.
People who sell water chestnut powder pay attention to doing it themselves, picking and washing buckwheat and grinding it into fine powder.
When kneading dough, use a large porcelain basin that can hold 40 to 50 kilograms, add water to the flour, and stir it in the same direction with a thick wooden stick. This is the key link, so it must be diluted properly and stirred evenly. If the batter is well mixed, the spread noodles will be better.
Noodles are made of shovels, weighing more than 40 kilograms and more than two feet in diameter. Spoon a spoonful of batter into the middle of the rice bowl and spread it out with a half-moon raft. It is said that "noodles" are named after it.
After a while, when one side is hardened, turn it over and bake the other side until it is 70-80% mature, fold it together, and cut it into filaments with a knife. Pay attention to the width of the cut, just like the thickness of bread, and see the lines on all sides. The cut flour code is in a wooden box and put in the box for later use.
When eating, boil the water and add a little salt to prevent the noodles from sticking in the pot. Grab a handful of cut noodles and put them in the pot. Stir the pot with chopsticks and you can clip it up. Outsiders will always wonder if this face is familiar. In fact, there is no need to worry at all, because it has been branded to 70% to 80% on tobacco, and then it is completely cooked by scalding it in boiling soup. Or dried fish, or bring soup, as you like. You must fish some fish meal by hand with a colander, then add big oil (white oil), big oil pepper (red oil), clear oil pepper, salt and vinegar, dip a little pepper noodles, sprinkle with chopped green onion or leek, and you can eat. When eating water chestnut noodles, big oil is essential, and buckwheat noodles mixed with big oil are soft and delicious. First, outsiders think buckwheat noodles look black and ugly; Second, I am afraid of being unfamiliar; Third, I am afraid of red pepper, but eating a bowl will make me feel delicious. When I bite the tendon in my mouth and eat it in my stomach, I know why people in Heyang have deep feelings for noodles. Heyang people, regardless of sex, age, all like to eat water chestnut noodles and go to the market. Without two bowls of water chestnut noodles, we eat red oil one by one. Even well-dressed girls and kannika nimtragol are not embarrassed at all, but feel that only in this way can they taste. Every Spring Festival, many families will specially order dozens of pounds and prepare red pepper to entertain relatives and friends. When receiving foreign guests, noodles are an indispensable reserved program on the table.
The whole Heyang can eat water chestnut noodles, and the water chestnut noodles in Fangzhen are authentic, and there are many experts.