1, the pride of Shanxi-Daoxiao Noodles
Composition:
Flour 500g, chicken 250g, water, salt, tomato, Chinese cabbage, onion, oil, coriander, ginger and garlic.
Exercise:
① Prepare the ingredients in advance and mix the dough. Add appropriate amount of water to flour, knead into slightly hard dough, cover and wake up for one hour;
(2) Knead it again after one hour, and the dough surface will become very smooth;
3 cut the whole chicken into pieces, put onion, ginger and garlic in the pot and cook for half an hour, which is chicken soup. Add some salt before cooking;
(4) Pour oil into the pot, cut tomato pieces, and add appropriate amount of water to make tomato sauce. Add some salt before cooking;
⑤ Fill the soup pot with water. When the water boils, take noodles in one hand and a knife in the other. From top to bottom, cut the top surface of the dough obliquely and put it into the pot;
6. Repeat this until the dough is cut, and after cooking for three minutes, take out the noodles;
⑦ Cook the Chinese cabbage with boiling water and take it out. Put the noodles in a bowl, add chicken soup, add Chinese cabbage, sprinkle tomato sauce on the surface and sprinkle some coriander.
2. Regan Noodles
Composition:
500g fine round noodles, water 185g, soy sauce, vinegar, salt, sesame paste, spicy radish, garlic and chopped green onion.
Exercise:
(1) Prepare ingredients, and dice onion, garlic and spicy radish for later use;
(2) Take the edible amount of noodles, put them in a pot and cook them, scoop them up, put them in a bowl, and add salt, soy sauce and vinegar;
③ Add diced radish, pour in the most important sesame sauce and sprinkle with chopped green onion.
3. Chongqing Xiao noodles
Composition:
750g of fresh noodles, 300g of pork belly, 2 tablespoons of Dahongpao pepper, bean paste 1 tablespoon, sweet noodle paste 1 tablespoon, lard 1 tablespoon, onion 10g, ginger 10g, garlic/kloc-0.
Exercise:
① After the pork belly is washed and peeled, the fat lean meat is cut into peas-sized dices;
(2) Put the pepper into a hot pot, bake it with low fire, cool it, roll it into pepper noodles, peel and chop the cooked peanuts, and cut the mustard tuber into powder;
③ Slice onion and ginger. Put garlic and 5g ginger into a garlic mortar and mash. Add a little cold water to the ginger and garlic paste to become ginger and garlic water;
(4) After the pot is heated, add lard, then add fat particles, and stir-fry until the fat particles spit out oil. , then add lean meat, stir-fry until it changes color, and cook yellow wine;
⑤ Add green onion and the remaining 5g ginger, Pixian bean paste and sweet noodle paste. Stir-fry with low heat until the water vapor of the meat particles is basically dry, and add the broken rice buds and stir-fry to give a fragrance.
6. Add enough water to the pot to boil, blanch the Chinese cabbage until it changes color, then take it out and cool it in cold water, squeeze out the water, cut it into sections and mix well with sesame oil;
⑦ After the water in the pot is boiled again, add noodles and cook;
⑧ Put a proper amount of cooked broth or noodle soup into each bowl (5 bowls), and then add soy sauce, salt, monosodium glutamate and ginger and garlic water. Then add sesame sauce. Add Chili oil, stir well, and set the bottom taste;
Pet-name ruby put the cooked noodles into a bowl, and add appropriate amount of pepper noodles and minced meat respectively. Add Chinese cabbage, peanuts, mustard tuber and sprinkle with chopped green onion.
4. Sichuan Classic-Chengdu Dandan Noodles
Composition:
Hand Lamian Noodles 300g, pig hind leg 200g, broken bud 100g, small green vegetables 50g, peanuts 20g, soy sauce, cooking wine, Chili oil, pepper oil, soy sauce, pepper, aged vinegar, sesame oil, salt and chicken essence.
Exercise:
(1) Add oil to the pan, stir-fry peanuts slowly for later use, and prepare all chopped onions, ginger, garlic and peppers; Ok, chop the meat, put the fried peanuts in a fresh-keeping bag and roll them into fine particles with a rolling pin for later use;
(2) Heat oil in a wok, add Jiang Mo, saute minced garlic, pour minced pork, add cooking wine and saute until fragrant;
3 pour in the sprouts and stir-fry the dried red peppers together to taste;
(4) mixing soy sauce, pepper oil, chilli oil, salt, chicken essence, sesame oil, aged vinegar, pepper and chopped green onion into sauce;
⑤ Boil boiling water in a cauldron, add noodles and cook for 9 minutes, add vegetables, blanch them, take them out and put them in a bowl with good sauce;
⑥ Scoop a spoonful of fried minced meat sprouts and mix well with peanuts.
5, heavy taste favorite-Shaanxi oil sprinkled noodles
Composition:
Noodles 100g, rape 20g, oil, soy sauce, vinegar, Chili powder 5g, sesame 5g and leek 5g.
Exercise:
① Prepare noodles, wash rape, dice leek and cook sesame pepper noodles. Boil water in a pot, cook the following strips and rape, take 1 bowl, and add soy sauce and vinegar;
(2) Take out the cooked noodle rape, and code it with leeks, cooked sesame seeds and peppers. Put a little oil in the pot and heat it to 90%. Pour the hot oil on the noodles and mix well when eating.
6. Old Beijing Zhajiang Noodles
Composition:
300 grams of handmade noodles, 30 grams of dried yellow sauce, 30 grams of Beijing sweet noodle sauce, 50 grams of diced pork belly, eggs 1 piece, 50 grams of soybean mouth, 50 grams of yellow pepper, 50 grams of mung bean sprouts, 50 grams of mung beans, 50 grams of purple orchids, 50 grams of carrots, 50 grams of cucumbers, 50 grams of Chinese toon buds, 50 grams of carrot pickles and Jiang Mo.
Exercise:
① Beat the eggs and add a little starch and cooking wine;
(2) After the oil is hot, pour in the eggs, stir them quickly in the pot with chopsticks, and take them out for later use when they turn yellow and ripe;
(3) put a little oil in the oil pan, heat the pork belly diced with oil, add a little cooking wine and stir-fry until the oil is out, and then take out the diced pork;
(4) Mix the yellow sauce and batter evenly in a bowl;
⑤ Leave the oil of the fried meat in the pot and stir-fry the sauce over medium heat to make it fragrant. When the sauce is fragrant, pour in the diced eggs;
⑥ Then pour in diced meat, Jiang Mo (finely cut), turn to low heat and simmer. The sauce and diced meat blend well, about 10 minutes, and stir fry constantly. If you feel dry, add some water;
⑦ Put the fried' sauce' into a bowl, shred the purple orchid, carrot, cucumber, yellow pepper and mung bean sprouts, cook them in a pot and put them on a plate for later use;
(8) Put the soybean mouth and string beans into a pot and cook them, cut the Chinese toon buds and carrot pickles into powder and put them into a dish for later use;
Pet-name ruby there is water in the pot, the water is boiled below, put some salt, so that the noodles don't stick together when cooking, and the noodles don't cook too badly, so it's best to take a bite;
Attending the noodles are ready. Boil cold water and rinse off the batter. It's slippery and delicious.
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1. The origin of eating noodles in Zhongfu
The custom of eating noodles on Furi Festival began at least in the Three Kingdoms period. According to Wei's Spring and Autumn Annals, "Lie in the sun, wipe your sweat with a towel and look at Jiao Ran" makes people realize that white skin is white, not covered with powder. The "soup cake" here is hot soup noodles.
Why eat hot noodles on a hot day? Liang Zonggu of the Southern Dynasties wrote in the Chronicle of Jingchu: "The soup cake is pale in June, which is called evil." May is an evil month, and June also touches the edge of the evil month, so it should also be "evil". This is superstition. Grinding new wheat into flour and cooking soup will make you sweat. The new grain is rich in nutrition, and sweating can drive away diseases. It is scientific to eat soup cakes in June.
In dog days, you can not only drink hot noodle soup, but also drink water. Cooked noodles are cooked in cold water, mixed with garlic paste and watered with halogen seeds, which not only stimulates appetite, but also "defeats the heart".
Welfare can also eat "fried noodles". The so-called fried noodles are fried and cooked in a pot, and then mixed with water and sugar to eat. This way of eating has existed since the Han Dynasty. It was more common in the Tang and Song Dynasties, but at that time, the wheat was cooked first, and then the pasta was ground. Su Gong, a medical scientist in the Tang Dynasty, said that fried noodles can "clear away heat and stop diarrhea and strengthen the intestines".
2. the benefits of eating noodles in the middle
After eating jiaozi, people should eat noodles. It is best to eat hot soup noodles at this time. Hot noodle soup has three advantages.
The first thing is to drink soup while eating noodles, so that the nutrients dissolved in the noodle soup will not be wasted.
Second, the temperature is higher. Eating warm food in dog days will dilate gastrointestinal blood vessels and accelerate blood circulation. It is through the blood that the body's heat is emitted. The acceleration of blood circulation also accelerates the heat dissipation of internal organs, which makes people feel doubly cool.
Third, hot noodle soup is soft and easy to digest. In dog days, people's stomach produces less gastric juice and their digestive function decreases. Easy-to-digest hot noodle soup just caters to the digestive function of human body at this time, which is very meaningful for the maintenance of spleen and stomach.
What dish do you want to eat noodles with?
Many times, people will eat a little cold cucumber noodles. Although this way of eating is cool, from the nutritional point of view, it is not conducive to people in dog days to supplement nutrition. Therefore, the dishes to be served when eating noodle soup are stipulated: rape, Chinese cabbage, cucumber, green beans, shredded carrots, meat, eggs and dried tofu. It is worth noting that there should be something rich in protein in the side dishes, which can supplement protein. There are many kinds of noodles, including mung bean noodles, miscellaneous bean noodles, buckwheat noodles and corn noodles.
Secondly, although noodles are simple to eat, their nutritional value is not simple. The protein content of flour is higher than that of rice, mainly ergot protein, which is often called gluten. Strong elasticity, can be made into various noodles without breaking. This kind of protein is also necessary for the human body every day. From this perspective, its nutritional value is still very high.
Because a lot of water is added in the process of making noodles, the heat is much lower than that of pure flour, which is 344kcal/ 100g, while the noodles are only 280 kcal/ 100 g. Moreover, after we buy back the noodles and cook them, the water content will increase and the average heat will further decrease. It can be said that noodles are a low-calorie food. After eating, you will feel full and there will be no extra calories. Girls who love beauty, rest assured to eat.
Noodles made of refined flour can produce blood sugar faster. We can make or buy miscellaneous grains noodles made of buckwheat and naked oats at home, which not only increases different tastes, but also controls the rise of blood sugar in the body, and is a staple food that is very suitable for people with blood sugar sensitivity.