material

Mutton, pork leg bone, chicken rack, flour, edible alkali, salt, kelp, mutton, salt, chicken essence, coriander, Chili oil.

working methods

1. Stew soup: soak mutton, pork leg bones and chicken rack in clear water for 20 minutes, put them in a cold water pot and heat them to boiling, then take them out. Pour the soaked blood of mutton, leg bones and chicken rack into the pot, heat it again until it boils, then skim off the floating foam, and continue to stew mutton, leg bones and chicken rack on low heat for 2 hours.

2. Traditional dough is made of flour, edible alkali, refined salt and water. The Yellow River bought Huimian Noodles from the supermarket today.

3. Cook the noodles. Put the stewed soup in the pot and the soup will boil. Put into Lamian Noodles, add kelp, mutton (or some vermicelli, day lily, shredded shredded chicken), salt and chicken essence, and cook for 5 minutes.

4. Finally sprinkle with coriander and pepper oil. okay

Classic healthy eating method of noodles

Noodles have a long history in China. Cooking cakes in the Eastern Han Dynasty and soup cakes in the Wei and Jin Dynasties were the original names of noodles. Noodles are not only the staple food for economic satiety, but also the best food for elegance. According to historical records, many dignitaries like to eat noodles and entertain VIPs with pasta. What is the reason why noodles are so popular? To this end, the reporter interviewed Sun, director of the Nutrition Department of Peking University First Hospital, and Liu Fangcheng, a senior engineer of Beijing Food Association.

Noodles are rich in carbohydrates, which can provide enough energy and absorb a lot of water during cooking. 100 grams of noodles become 400 grams after cooking. So you can have a strong feeling of fullness. In addition, noodles can stimulate people's thinking activities, and people's brain and nervous system need a food with 50% carbohydrates. Noodles are such beneficial raw materials. Hard wheat contains B vitamins, which can stimulate brain cells. So it is a good choice to eat a bowl of noodles with reasonable nutrition at noon. Generally, we should eat some foods with high protein content in the morning, and eating noodles at night is not conducive to digestion and absorption. Eating noodles at noon conforms to the principle of "eat well early, eat well at noon and eat less at night" as the saying goes in China.

Every 150g of cooked noodles contains fat 1g, protein 7g and carbohydrate 40g, and its calorie is 180kcal. Compared with some high-calorie and high-fat foods, it is not a food with high fat content, but it can give people a feeling of fullness. Because many studies have shown that slow-acting carbohydrates can increase satiety, there is no risk of getting fat by eating noodles in moderation every day.

Because of the difference of wheat flour, the taste of noodles is different. Generally speaking, chewy noodles will contain more protein, which can better supplement the nutrients needed by the human body. Of course, the production process will also lead to the difference in the taste of noodles. For example, in order to make the noodles in the north stronger, some salt will be added to "wake up". Liu Fangcheng said that adding some salt to promote the gluten of noodles will not destroy the nutrition of noodles, so don't worry.

There are many ways to eat noodles, including cold noodles with water and oily noodles with extremely high temperature, but Sun suggested not to eat cold or overheated noodles for the sake of coolness and excitement. Too hot to face the esophagus will cause damage, and too cold is not conducive to digestion and absorption. In many cases, eating a bowl of warm noodles is the most appropriate.

In the traditional diet, there is a saying that "the original soup is the original dish". People should drink some original soup after eating noodles, jiaozi or Yuanxiao. It makes sense from the point of view of nutrition. Li Peiwen, a doctor of traditional Chinese medicine in the China-Japan Friendship Hospital of the Ministry of Health, said that when starch food is cooked, the starch on its surface will be scattered into soup. When heated to 100 degrees Celsius, starch particles will be decomposed into dextrin, which can help digest food. Moreover, the noodle soup contains digestive enzymes, which will not be destroyed during cooking and can also help digest food. Therefore, drinking the original soup helps to reduce food accumulation.

Professor Yang Li from the Chinese Academy of Traditional Chinese Medicine and Professor Zhang from the Health Room of Beijing University of Chinese Medicine both said that eating noodles should not be influenced by habits, that is, eating noodles with residue sauce from Beijing and Dandan Noodles from Sichuan, but eating noodles according to different seasons and constitutions, so as to ensure good health while enjoying delicious food. The following flavor noodles are suitable for people and seasons and can guide people to eat noodles more reasonably and healthily.

east

Finish a bowl.

Yangchun noodle originally refers to a kind of noodle soup without any topping, which is called "clear soup and smooth noodles" and is one of the most popular noodles in Shanghai in the old days. Later, because businessmen and others were afraid of unlucky words such as "Qing" and "Guang", someone took the word "Yangchun" from the title of ancient music and renamed it "Yangchun Noodles". At that time, famous restaurants in Shanghai, such as "Boss's Restaurant" and "Four Seasons as Spring", were all good places to eat Yangchun noodles. Yangchun noodles can simply fill the soup bowl with hot noodles and add green chopped green onion. But the "noodles" of Yangchun noodles are very particular. Some use Longxu Noodles, some use fine noodles, some use small broad noodles, and the most common one is square medium coarse noodles, all of which are called Yangchun noodles. But now Yangchun noodles are mainly egg noodles, and noodles are refreshing and elastic.

Although Yangchun noodles are not top-notch, they are very particular about making noodle soup. Some use pure chicken juice, some use eel bones or small crucian carp fried with onion ginger to make fresh soup, some use meat and bone soup, and some only use refined salt, monosodium glutamate, chopped green onion and cooked lard to boil in boiling water. The noodle soup of Yangchun noodles is the most nutritious and worth drinking among several flavor noodles.

Moreover, Liu Fangcheng suggested that people who usually have more entertainment should eat bowls of Yangchun noodles after drinking. Eating a bowl of Yangchun noodles after drinking can not only relieve the hangover, but also nourish the stomach and strengthen the body. Because Yangchun noodles are light in taste, they are suitable for the elderly and children.

western

Eat in winter

In pasta, the author has a special liking for Lanzhou Lamian Noodles. It has the characteristics of "tendon, toughness, smoothness and tenderness". Noodles tonify qi deficiency, thicken the stomach and strengthen physical strength; Beef is sweet, warm, calms the middle jiao and nourishes the spleen and stomach. In addition, vanilla, garlic sprout and chopped green onion also contain various vitamins. In addition, gluten can be well preserved during rapid cooking, and the nutritional value of carotene can be improved by adding spicy oil. Zhang Shu, a poet in the Qing Dynasty, once praised "beef noodles" like this: "Reading classics at sunrise, leaving white pagodas empty at dusk. Burning incense and sighing, I only hope for beef noodles. "

The quality of beef Lamian Noodles depends on clear soup. People in Lanzhou eat beef noodles and soup before they know whether it is authentic.

Lanzhou beef noodles with clear soup have five characteristics: "one clear, two white, three red, four green and Huang Wu". That is, beef soup is clear and fragrant; Radish slices are white; Chili oil is bright red; Coriander and garlic seedlings are green; Noodles are smooth and yellow. Lanzhou beef and Lamian Noodles pepper are also very particular. To keep the soup clear, you can't put Chili noodles directly, otherwise the Chili noodles will dye the soup red and it will not be clear. Pepper must be accompanied by sesame seeds and several spices. First, it must be fried with warm oil to a certain temperature, fried into red oil and poured into the soup.

There are regional reasons for Lamian Noodles's practice. Beef has the function of invigorating qi and dispelling cold. It is seasoned with raw onion, garlic and coriander and tastes heavy oil, so it has the effect of nourishing yin and tonifying kidney and strengthening the body. It is more suitable for people with weak body and asthma, and can play an anti-fatigue role. Yang Li suggested that winter is the best season to eat Lamian Noodles.

south

With seaweed soup

Regan Noodles is the first choice snack for Wuhan people. For Wuhan people, it is not only a snack, but also a feeling. If you don't eat it, you will have a strong nostalgia, and if you eat it, you will have a fragrance. The origin of Regan Noodles is actually very simple: a Wuhan man who sells noodle soup for a living was afraid that the unsalable noodles would turn sour, so he cooked the noodles, fished them out and spread them on the chopping board, accidentally bumped into a sesame oil pan and sprinkled sesame oil. The next day, he scalded these noodles several times, put them in a bowl and added seasonings such as chopped green onion. The result is very delicious. It is this unintentional work that is loved by Wuhan people, and almost all of them have booths in Regan Noodles.

Regan Noodles is different from cold noodles and noodle soup. Noodles are cooked in advance, spread out with oil, heated with boiling water when eating, and then mixed with sesame sauce and sesame oil. Zhang suggested that people who get angry easily eat less Regan Noodles, because the oil is too hot. It is more suitable for people who consume a lot of energy. It is best to eat it with vegetable soup, preferably laver egg drop soup or kelp egg drop soup. Porphyra and kelp are good products for supplementing calcium, which can balance the nutritional imbalance caused by eating Regan Noodles.

north

The most comprehensive nutrition

Zhajiang Noodles is a special food in Beijing, which is made of dishes and Zhajiang Noodles. Professor Yang Li thinks that Zhajiang Noodles is the most reasonable nutrition collocation among several kinds of flavored noodles.

Traditional Beijing Zhajiang Noodles usually uses yellow sauce as the main ingredient and diced fat meat as the ingredient. Yellow sauce is rich in protein and B vitamins. To some extent, it makes up for the loss of vitamins when cooking noodles. Its main disadvantage is that the salinity is often too high. The content of fried sauce can actually be richer. Use less yellow sauce and more sweet sauce and soy sauce, which will taste more delicious and less salty. If you can add a little sand tea sauce, it will increase the flavor of seafood. Chinese medicine believes that diced meat has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; Therefore, Zhajiang noodles are especially suitable for autumn and winter as moistening food, but the cholesterol content in pork is high, so obese people and hyperlipidemia people should not eat more.

Vegetable code is the key to ensure the nutritional quality of slag river noodles. Candidate materials include string beans, shredded cucumber, shredded radish, shredded carrot and shredded tofu. As long as enough dishes are added with noodles, it is equivalent to eating a lot of fresh vegetables, easily diversifying food and fully supplementing vitamin C and potassium. It is particularly important to add shredded tofu, because it can supplement the calcium lacking in sauces and noodles. If there are few noodles in Zhajiang, you can eat them with small cold dishes to increase the intake of vitamins, carotene and fiber.

middle

Suitable for young people

Daoxiao Noodles is the most representative noodle in Shanxi, which is unique in the world, hence the name of Daoxiao Noodles. The leaves cut with a knife are thick in the middle and thin in the edge. The entrance is slippery with internal tendons, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers.

The noodles cut by Shanxi experts are about 2 1 cm long and 0.2-0.4 cm thick. Cutting 1 18 knives per minute can cut 2500 grams of wet dough made of flour per hour. There is a jingle saying: "One leaf falls into the pot, another leaf floats, and the other leaves out of the water, and the knife comes out." Whitebait falls into the water and turns into white waves, and willow leaves ride under the treetops. " Daoxiao Noodles's spices (commonly known as "toppings") are also varied, including tomato sauce, meat fried sauce, Flammulina velutipes, egg marinade and so on. Serve with fresh vegetables in season, such as shredded cucumber and mung bean sprouts, and then drop in old vinegar. It's very delicious.

Liu Fangcheng explained that the noodles in Daoxiao Noodles are hard and difficult to digest due to the difference in production technology. Therefore, young people can try more, and the elderly should not eat more. And when eating, you can add some shredded chicken, shredded pork, shredded green pepper and shredded carrot instead of traditional sauce, which will balance nutrition. You can also put some shredded cucumber and radish in autumn and winter. Cucumber has the function of reducing fire, while radish can relieve cough and asthma and relieve autumn dryness.