Regan Noodles is different from cold noodles and noodle soup. Noodles are cooked in advance, supercooled, oiled, and sprinkled with sauces made of sesame sauce, sesame oil, balsamic vinegar, Chili oil, etc., which adds a variety of flavors. The noodles taste smooth and chewy, and the sauce is delicious, which greatly increases people's appetite.
Eating Regan Noodles is very delicate. The first choice is to be a shop in Regan Noodles, Wuhan. It should be standardized and the chef should be authentic. Raw materials should be authentic; Seasoning should be excellent; Side dishes should be natural. In addition, according to everyone's preferences, you can add Chili red oil to those who like spicy food, as well as pickles, dried radish and sour beans. , and add coriander. Mix the noodles well before eating, and spread the sesame sauce all over your face, like ants climbing trees. If you eat it again at this time, it will be particularly fragrant and delicious. When eating Regan Noodles, it is best to make a bowl of eggnog or a bag of milk or a cup of soybean milk and drink it while eating. If you just eat and don't drink, you'll feel thirsty and you won't be able to eat the best Regan Noodles.
There is an allusion to the origin of Regan Noodles: in the early 1930s, there was a vegetable vendor named Li Bao in Chang Di Street, Hankou, who made a living by selling bean jelly and noodle soup in Guandi Temple. One day, it was extremely hot and many leftover noodles were not sold out. He was afraid that the noodles would turn sour and deteriorate, so he cooked and drained the leftover noodles and hung them on the chopping board. Accidentally knocked over the frying pan on the case and spilled sesame oil on the surface. When Li Bao saw this scene, he had no choice but to mix the noodles with oil and air dry them again. The next morning, Li Bao scalded the cooked noodles with oil in boiling water, scooped them up, drained them, put them into a bowl, and then added seasonings selling bean jelly to make them steaming and fragrant. Later, a colleague named Cai was honest in business and good at thinking. In order to speed up the delivery, through repeated experiments, he finally found out a set of "powder scattering" technology-that is, first cook the noodles for seven or eight times until they are cooked, then quickly cool them and oil them evenly, so that when selling noodles, the delivery will be fast. Once Cai saw a sesame oil workshop in the street. After seeing them extract sesame oil from sesame seeds, sesame paste was put aside and the aroma was fragrant. He had a brainwave. Why not try adding sesame sauce to noodles? So Cai bought some sesame paste from the boss of sesame oil workshop and went home. After repeated attempts, he felt very satisfied, and people around him said it was delicious. At this time, he is confident to launch his new product and sell it on the street. Regan Noodles, the favorite snack of Wuhan people, was born. (At this time, Cai named this noodle "Ma Sauce Noodles", and it was not officially called "Regan Noodles" until 1950 was registered for industry and commerce).
The practice of Wuhan Regan Noodles: first prepare the alkaline water surface (with a specialty store); 2. Dice spicy radish or spiced radish;
3. Mix sesame sauce and sesame oil, add appropriate amount of soy sauce and salt, and mix well;
4. Shake the noodles evenly, put them in a boiling water pot, cook until they are 80% mature, take them out and drain the water;
5. Spread the noodles in a large flat plate, pour sesame oil and blow with an electric fan to prevent the noodles from sticking;
6. Before eating, quickly blanch the cooled noodles in boiling water, drain and put them in a bowl. Add the prepared sesame paste and diced radish to the noodles, sprinkle with chopped green onion or coriander and mix well. 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 Daoxiao Noodles method spread in Jinzhong area, and it was improved many times after the Ming Dynasty and became 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. 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 noodles was recorded in the Song Health Department of the Ming Dynasty. At that time, it was called "noodles": "Mix the noodles with salt water as a small agent, oil them and lie on them, and gradually move around the frame. 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. 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, and most of them are made of flour. 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 eight kinds of noodles, rolled noodles, boiled fish, fish with noodles, dry fried noodles, pumpkin stewed fish, mutton stewed fish and potato stewed fish are recorded in the book Shanxi Noodles, which makes the fish with noodles occupy a place in Shanxi Noodles.
The raw materials for rubbing fish are flour, buckwheat, wheat, sorghum, corn and miscellaneous grains, which are rectangular, threaded, wide and flat in the middle and tapered at both ends. Its cooking and eating methods include boiling, steaming, stewing, stewing, frying, frying and so on. This is a very popular pasta. It is a mixture of various ingredients and dough. The taste is sweet, smooth and rich.
The noodle soup should be carefully selected with mushrooms, shrimps, pork, squid, shredded bamboo shoots and daylily, and seasoned with flounder, earthworm, coriander, leek, bean sprouts, pepper, sand tea sauce, garlic and shredded eggs. The noodle soup is preferably bone soup or broth. Pour the selected ingredients such as mushrooms and pork into the soup and cook it thoroughly, then add sweet potato powder to thicken it, and then add some rock sugar, salt and monosodium glutamate to increase the sweet and smooth taste. The minced meat surface is slender and uniform in thickness. The minced meat noodles are fresh and fragrant, with red oil floating on them. Soup is hot and sour, tough and refreshing, suitable for all ages. There are two kinds of SAO seeds: meat SAO seeds and vegetable SAO seeds, of which meat SAO seeds are the main ones. There are dozens of varieties, thin and hard, shiny, sour and spicy, fragrant and fragrant, and they taste flexible and smooth, among which Qishan minced meat noodles are the most famous.
The method of noodle raw materials: lean meat 150g, half a mustard tuber, 2 onions, half a tablespoon of cooking wine, half a tablespoon of soy sauce and half a tablespoon of wet starch as appropriate in Lamian Noodles.
Exercise:
1. Shredded lean meat, mixed with seasoning, marinated for 10 minute, shredded pickled mustard tuber and soaked in water for 20 minutes to remove the salty taste. Cut the onion into chopped green onion.
2. Stir-fry shredded pork with 3 tbsp oil, 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. The soup is white and thick, dripping into beads, nutritious, refreshing and delicious.
Dongtai fish noodle soup is so delicious that it is no wonder that local people often say "eat a bowl for three years".
According to legend, during the Qianlong period, there was a noodle shop owner in Dongtai. One night, he found a new noodle stand in the street and bought a bowl. When you hold it in your hand, the noodle soup is thick and white. After a while, the bowl was covered with a film. He tasted it, and it was delicious, many times stronger than that in his own shop. The boss was moved and questioned the stall owner carefully. It turns out that the stall owner is actually a chef from the palace. Because once the soup was not cooked, it was expelled from the palace. In desperation, I can only pick a stall, wander around and chat to make a living. When the boss heard about it, he thought it was imperial food. No wonder it is so delicious. So I quickly invited the stall owner to the store and he cooked. Since then, the noodles in this shop are all fish soup prepared by the chef himself, and the customers who have tasted it are full of praise. So one spread ten, ten spread a hundred, and four townships and eight towns were known far and near. "Fish noodle soup" has therefore become a famous specialty of Dongtai.
Dongtai fish soup noodles are not only delicious, but also have a good health-preserving function, which can strengthen the spleen and stomach, tonify deficiency and treat intestines. Regular consumption can strengthen the body. This is because Dongtai fish soup noodles are made of wild crucian carp, eel bone, pig bone and other raw materials, with high protein and low fat, rich in active calcium and various amino acids. After eating, it does not get angry or dry mouth, and is rich in nutrition, which conforms to the dietary health pursued by contemporary people. People often say that eating a bowl of fish soup noodles is better than longevity. Raw materials: sheep bones (the best are sheep spine and leg bones), lamb leg meat, vermicelli, day lily, coriander, shredded bean curd, kelp (or fungus), quail eggs and flour.
Ingredients: star anise, aniseed, tsaoko, fennel, salt, monosodium glutamate and sesame oil (called "sesame oil" in the south)
Exercise:
(a), soup, cook the meat.
1. Cut the mutton into large pieces, wash the mutton and sheep bones with clear water, soak them in clear water for about 1 hour, take them out and rinse them.
2. Illicium verum, Illicium verum, Amomum tsaoko and fennel are wrapped together with gauze to make a seasoning bag.
3. Fill the pot with water, add mutton and sheep bones, boil over high fire, skim the floating foam, add seasoning bag, simmer for 2-3 hours until the mutton is soft and rotten, take out the seasoning bag, season with salt, and let it cool for later use.
(2) making dough blank
1. Add a spoonful of salt to the flour, mix well, add water slowly, knead into a dough with moderate hardness, cover with plastic wrap and wake for 20 minutes. Then knead it for 10 minute, then cover it with plastic wrap and wake it up for 20 minutes. Repeat 3-4 times.
2. Knead the kneaded dough into thick strips, divide them into ingredients, roll each ingredient into rectangular dough pieces with a thickness of about 1 cm, spread salad oil on the dough pieces, cover them with plastic wrap, and wake them for 20 minutes.
(3), prepare ingredients
1. The vermicelli is soft.
2. Wash coriander and cut into sections.
3. Soak the day lily and fungus, and tear the fungus into small flowers.
4. Wash and shred kelp after soaking.
5. Peel the cooked quail eggs.
6. Cut mutton.
(4) After all the above procedures are completed, the noodles can be fished out and cooked.
1. Put the cooked mutton soup into the pot. After boiling, add mutton slices, day lily, fungus, kelp and shredded tofu in turn and stir well.
2. Open the pot again and start Lamian Noodles. Take a piece of dough, pinch both ends with both hands and gently stretch. Stretch the dough into noodles with a width of about 1 cm and put them in the pot. Repeat this action and all the dough pieces will be put into the pot. Add vermicelli after the pot is boiled and season with salt. Noodles can be cooked and seasoned with sugar, garlic and Chili sauce. Raw materials: 500g of beef, 500g of noodles, 250g of Chinese cabbage, 10 glass of water, 4 onions, 2 ginger, 8 garlic, 4 star anise and pepper 1 root; 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. 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. When the pan 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. Cook the noodles in a pot, take them out and put them in a bowl. The rapeseed is ripe and ready for use.