Pasta, food made of flour. Zhong Zhijie pointed out that pasta can be divided into steaming, boiling, branding, frying, roasting, frying and stewing. And the loss of nutrients varies with different production methods.
cooked wheaten food
Cooking: There are many unique and distinctive hand-cooked foods in Shanxi's cooked pasta, such as cat's ear miscellaneous, small pout, twisted fish, bean powder flowing tip, boiled flower tower and so on. In addition, there are fried and baked pasta in Shanxi, such as pancakes, pancakes, fried dumplings, braised noodles and braised cakes. , and fried foods, such as dough twists and oil cakes. Mr. Buhou Changyuan, the president of Japanese Star Food Co., Ltd., the birthplace of instant noodles popular in the world, said after visiting Shanxi pasta in Shanxi: "The world pasta is in China, China pasta is in Shanxi, and Shanxi is worthy of being the hometown of pasta."
Cooking: There are many kinds of cooked pasta in Shanxi, which can be divided into more than 50 kinds, such as Lamian Noodles, as thin as hair, Youlong, playing with water and so on. There are dozens of ways to make it, such as rolling, pulling, poking, peeling, pressing, kneading, pulling and sipping. In addition to wheat flour, there are sorghum flour, soybean flour, corn flour, buckwheat flour and naked oats flour. The seasonings range from chicken, duck, fish and fish to oil, salt, sauce and vinegar. When you visit Shanxi 365 days a year, you can taste rich and delicious pasta that is not repeated every day.
Steaming: There are many kinds of steamed pasta in Shanxi, and corn flour was the most common staple food in the past. In the wheat producing areas around Jinzhong in southern Shanxi, steamed bread is eaten more. Steamed bread is divided into flower rolls, knife-cut steamed bread, round steamed bread, pomegranate steamed bread, jujube steamed bread, malt steamed bread and hard-faced steamed bread. Cereal steamed food includes roasted old man's oat noodles in Lvliang, Jinzhong, northern Shaanxi; Wuzhou Wutai has sorghum rice noodle fish, as well as steamed buns and steamed dumplings.
Mushroom
Ingredients: pork stuffing, mushrooms, green onions, sesame oil, soy sauce, stuffing seasoning, salt, ginger, flour and water.
: 1. Stir the flour with water into snowflakes, then make a smooth dough, cover it with a wet cloth and let it wake up for a while.
2. After waking up, mix the stuffing with dough. The pork stuffing should be stirred in one direction and hardened, and some water should be added while stirring until the meat stuffing is full and hardened.
3. Dice ginger, cut onion into chopped green onion, add ginger, onion and mushroom into the meat stuffing, then add dumpling stuffing seasoning, soy sauce and salt, stir well, and finally add sesame oil and stir well to make dumpling stuffing.
4. Knead the dough into long strips, cut it into small doses, roll it into skin, wrap a proper amount of stuffing in the skin, knead it into jiaozi, cook it in boiling water until it floats, order cold water several times in the middle, and take it out after cooking.
Onion omelet
Ingredients: carrots, eggs, flour, onions, salt, sugar, soy sauce.
Practice: 1, break the eggs and shred the carrots and onions respectively.
2. Stir the flour with water into a flowable batter, add seasoning, add eggs, add carrot powder and chopped green onion, and stir well.
3. Heat a little oil in the pan, turn to low heat, pour in the batter, shake well, and fry the egg rolls on both sides until golden brown.
4. After a little cooling, move the fried omelet to the chopping board and cut it into small pieces at will.
Fried pork bun
Ingredients: 1 serving of dough, pork stuffing, shrimp skin, onion ginger, soy sauce, sesame oil, salt, rice wine, sugar, pepper and baking soda powder.
Practice: 1, stuffing, shrimp skin, chopped green onion, Jiang Mo, stir evenly to make stuffing.
2. Add the material B into the dough, knead it into long strips, evenly divide it into 30 equal parts, roll it into round dough, and wrap it in 1 tbsp stuffing respectively, and knead it tightly.
3, 2 tablespoons of oil, put the wrapped buns, fry until the bottom is golden yellow, pour the seasoning, cover and fry for 6 ~ 7 minutes, sprinkle with onions and black sesame seeds.
Lamian; Lamian; Ramen
Ingredients: refined powder, water, alkaline noodles, a little salt.
Practice: 1. Put flour and salt noodles into a basin, pour water in one hand (water temperature: warm in winter, cool in summer and warm in spring and autumn), and stir the flour with the other hand until it is in a spike shape, so that the flour and water are all mixed and kneaded into a ball, and then immerse your hands in water and stir evenly until the basin is clean and not sticky. Cover it with a clean cloth for about half an hour.
2. Dissolve the alkaline surface in alkaline water with 100g water.
3. After the dough is cooked, take l/2 dough and dip it in alkaline water with both hands and knead it into strips. Lift one end of Lamian Noodles of each hand off the chopping board and slowly slide the strips, that is, shake them up and down, and then fold them and knead them into twists. After repeated shaking for six or seven times, when the thickness is uniform, sprinkle the dry noodles on the chopping board and roll them evenly, then lift the strips from the chopping board and put them on the chopping board.
4. Roll the noodles while pulling, pull the noodles into thin fragrant columns (64 pieces) and put them in a boiling pot. When cooking, the left hand holds the dough at both ends, and the right hand scatters the dough evenly in the pot. Then, put your right hand on the dough head, while your left hand pulls the dough head and scatters it into the pot.
Braised Tofu with Seafood
Ingredients: skinless pork, eggs, clean pork mouth strips, clean pork belly, water-soaked magnolia slices, water-soaked mushrooms, barbecued pork, monosodium glutamate, clean pork heart, lard, rice, Shaoxing wine, mung beans, soy sauce, glutinous rice and refined salt.
Practice: 1, after soaking rice and mung beans, add150g of water and put it into a food grinder for mixing and pulping. The finer the better.
2. Cut pork, pork mouth strips, pork belly, magnolia slices, mushrooms, barbecued pork and pork into diced shapes, and add proper amount of monosodium glutamate, Shaoxing wine, soy sauce and refined salt to make stuffing.
3. Wash the glutinous rice, soak it for eight hours, drain the water, steam it over high fire and dry it. Add 50g lard, a little salt and 250g water into the pot, add glutinous rice and stir-fry until the rice is cooked.
4. Spread the bean paste into skin in a frying pan, beat the eggs and spread them evenly, and cover the pot. Cooked skin. Loosen the skin around with a shovel, turn it over, sprinkle with 10g salt, pour in the glutinous rice, spread the filling evenly on half, and fold the glutinous rice and pulp skin in half.
5. Pour lard along the edge of the bean skin, raise the furnace temperature and fry for a while, cut into small pieces while frying, then pour 45g of lard and take out the pot.