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Reprinted from alumni of the user at 18:08 on July 5, 2010 Reading (loading. ..) Comments (0) Category: Personal Diary
country noodle / cold / noodles practices Daquan
weather is getting hot. Do not want to eat? Too lazy to cook?
make simple yet refreshing bowl of cold noodles, just to suit your needs. T you see, the Beijing Museum of Yanji cold noodles, the new Sichuan noodle, each to this season, all tumbled crowd.
the north of the strengths of this pasta, but make simple noodle, junior of the country's production methods, taste habits, food, and great variety. Such as Sichuan's Tianjin's
cold noodles in China as early as the Tang Dynasty was invented, and it is said to Wu invention. Legend of the Tang Dynasty Empress Wu did not enter the palace before, due to Wu and Lovers eat Shanxi faces burned my tongue, so they have developed a new way of eating cold noodles. The cold noodles are also known as
poet Du Fu once wrote a , advising people to vote in the beads. over the water and scouring, it will naturally give more
teach you the following several cold noodles with local characteristics, so you eat your fill this summer!
Beijing sesame noodle
summer, in Beijing,
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Beijingers eat, must-have Banhao sesame, pepper oil, garlic juice, Vinegar, cucumber, according to personal taste can also be prepared on radish sesame salt and water. In addition, there is the essential thing - the fans, noodles cooked over water, and then fan blowing goal is to smooth and not sticky noodles.
sesame noodle mix with a variety of spices entrance, first of all feel the cold, followed by sesame incense, pepper and incense, fragrant sesame, and garlic, cucumber incense, big appetizing.
Material: mechanism section or from the roll of dough can be, sesame, cucumbers (or small carrot, celery), salt, cold water, vinegar and garlic.
approach: Take a bowl, pour the sesame paste, blended with a little salt and cold water (the salt amount in a little stir into the cold water, dissolved from their own), stirring with chopsticks gently clockwise until the water stain into the sauce, add a little salt and cold water, stir to mud-like when you can; noodles cooked with water over cold water, bowl, side by side electric fan blowing turn pick; the cucumber cut into filaments such as radishes can be selected and then shredded, peeled, boiled celery with hot water and then cut at the end; bowl noodle end-to-table, sprinkle cucumber or small radish, celery, etc., pour vinegar, garlic, doused with a good tune then spoon sesame, edible after mixing with chopsticks.
Sichuan chicken noodle chicken noodle
a traditional snack of Sichuan, has a significant impact in Sichuan province. This mechanism can choose cold noodles noodles into boiling water, cook, cook can not cook too soft, remove and sprinkle hot plate on the case after the cooked vegetable oil a little, shake it loose rapid cooling, to the mutual non-adhesion and so far has been cool to call it noodles.
chicken noodle, that is, on cold noodles topped with red pepper, pepper oil, vinegar, MSG, soy sauce, garlic and sesame oil mix to the sauce, then sprinkle with cooked chicken torn wire. Later, people developed a green bean noodles - mung bean sprouts in boiling water to the half cooked, maintaining crisp, put the bowl, cover with cold noodles, and then poured the sauce and chicken noodle similar; there are three wire cold noodles, is to enrich the monotonous chicken chicken, ham and pork silk silk.
Material: cooked chicken, green beans, spiced peanuts, green onion, thin noodles, sesame, soy sauce, vinegar, sugar, ginger crumbs, garlic crumbs, sesame oil, chili oil, pepper powder 1 / 2 teaspoon
practice: noodles cooked with boiling water, remove and put on platter, add sesame oil and 1 tablespoon salad oil and mix well with the fan blowing cool; cooked bean sprouts, scalded with boiling water, remove red squeezed after the cold , on the bottom of the plate. Cold noodles on top, then spread on the noodles, chicken (chicken breast cooked, let cool shred); bowl, dilute with water first sesame, plus a variety of seasonings and mix thoroughly, then poured into the surface Samuel chopped green onion and chopped the chips can be spiced peanuts and serve.
Shanxi Yanbei You-cold surface
in the northwest, You face is the most common, the most common homemade pasta, whether steamed, fried, boiled, cold are good eat. In fact, You face is oat flour, is rich in nutrients, is a herb, slender, pointed leaves, flowers pale green spikelets awned, edible seeds. Oat cold drought, growing season length, suitable for cultivation in the cold and dry area. In China, Wulanchabu Inner Mongolia, Shanxi and Hebei Zhangjiakou area Yanbei regions are rich in You-face place.
in foreign countries, usually oat flour (You-surface) made of bread, biscuits and other foods. In China You-You-side surface is made of paper, You Waterloo, You Noodle, You face a variety of fish and other tricks, eating steamed, fried, boiled, cold can be. One hot and sour soup with seasonal vegetables and salad with You-eat noodles are more suitable for summer. Can also use hot mutton soup, cooked potatoes with meals; also follow their own tastes, sour, spicy, sweet, salty self-modulation.
this dish is called You-cook the noodles with the backing of representatives of the mountains of Shanxi, hidden in You-noodles with jellyfish head under the water on behalf of Shanxi, matched with cucumber, radish and other vegetables six yards, mix a small material no less than ten , the last showing is a refreshing salad You-spicy noodles.
Material: oat noodles, cucumber, carrots, water, shredded radish, white radish, parsley, Zibai Caisi, sugar, salt, MSG, sesame oil, chili oil, garlic, water, olive oil , soy sauce, vinegar, tomato sauce.
practices: use of ########## oats Shanxi Yanbei alpine region face, scalded with boiling water surface, and after a good roll into noodles; cooked over cold water; the various ingredients, spices and mixing according to personal taste.
Yanji
soba noodles covered with beef, apples, pickles, on the table from the vat of soup ladle a spoonful of cold sweet and sour, full bowl full of cool. This is the Yanji cold noodles left the impression that a lot of people, but it seems the only way to make the cold is the most authentic. Cold stress is the Tang Qing - beef soup given is to distance themselves from the oil slick; cool - whether soup or noodles, to be cold after eating. Only in this way can all be thrown into the heat of summer,
Material: All lean beef, pear or apple, eggs Pisi, pickles, pine nuts, thin buckwheat noodles, coriander
Zhurou Ingredients: onion, ginger,
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practice: hot piece of beef and cook for 2 minutes, remove and wash. 4 cups of water boil add boiled pork material, put down meat cook for 40 minutes. Remove the meat and leave to cool and cut into thin slices; beef soup filtered cool, be excluded if the oil slick clean, into the bowl in the sub-Sheng; water boils, put down the thin noodles cooked, remove and drain, then shower with cold water, put the broth in the bowl. Kimchi side came alive again in silk, pear slices, eggs Pisi, beef, fried pine nuts and parsley above.
Guangdong egg noodles
Materials: 1 egg noodles, 200 g chicken breasts 100 g bean sprouts 20 g cucumbers 20 g garlic 3
Seasoning: 20 g sesame oil 1 tsp cooking oil 1 tablespoon soy sauce 2 tablespoons balsamic vinegar 1 tbsp sesame paste 1 tsp salt 1 tsp MSG
practice:
1, the noodles cooked, picked up a shower with cold water and drain;
2, put bean sprouts in boiling water for cleaning picked up after a little hot, soaked in cold water, the drift cool, drain;
3, the beaten egg, fry the eggs into the pan Pi Houqie filaments; Cucumber Wash and cut filaments; shredded cooked chicken breasts; garlic mash washed;
4, to add a little salt and the sesame cold water stirred into a paste, then add soy sauce, vinegar, garlic and sesame oil and mix well;
5, the green bean sprouts, eggs Pisi, cucumber and chicken neatly on the noodles, then topped with sesame paste can be.
Japan Chamber of cold rice udon
Japanese Udon noodles are (equivalent to our section), buckwheat noodles, and noodles, etc. Article Longxumian . In addition, various parts of Japan, a representative of the noodles - Yamanashi Prefecture, local food,
refers to a general sense of the noodles and buckwheat noodles are cut surface. Kansai udon local people to eat more soup pale, transparent enough to see the bottom of the bowl, but local use of the Kansai soy sauce (light soy sauce) salt concentration is high. In summer, the Japanese like to eat cold noodles, noodles and sauce separately, eat or dip or mixed, depending entirely according to personal taste.
Japanese food is divided into the total food and Kansai Kanto two types of dishes. Kanto Tokyo cuisine dishes to main dishes, including the Kansai Kyoto, Osaka cuisine. The former tastes heavy, Kansai cuisine is lighter taste, full flavor. Japanese restaurant in Beijing in order to taste the majority Kanto, presumably to cater to local tastes.
special refrigeration Inaniwa Udon noodles, hand-selected to fight the Japanese side, made of dough, accompanied by vegetables, chicken, shrimp, mushrooms, shells, tomatoes and other accessories, are complex sauce very, you need to spend with wooden fish soup mix chicken broth, add light port sauce, mirin and sesame reconcile volumes coupled with surface materials,
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tea soba is buckwheat noodles with added tea powder, add ginger, green onion, onion, mud, seaweed tablets, mix the soup with bonito modulation of sweet and salty stewed port sauce , there is tea, there is a faint smell of sake.
materials: dry noodles, sea Tess, small green onion, cold bonito broth, mustard
practice: After the pot of water to boil, put noodles, water was added after the second boiled until cooked, remove and immediately washed in cold water to cool (put ice cubes in the water added), drained and placed on a bamboo plate, sprinkle a little sea Tess; bonito Tonga times of high water dilution, the costumes small bowl, another of a handful of finely chopped green onion and horseradish sauce together with noodles and serve.
homemade noodles
Material: noodles, 150 grams, a small cucumber, a carrot, an egg.
practice:
1, the eggs spread into the shells, and cucumber, shredded carrots together.
2, filaments cut onions, ginger and garlic Zhancheng end.
3, boil the noodles is cooked, cooled water use.
4, burns the Youlin on the chili powder.
5, good noodles with a big bowl, then add all the ingredients in, doused with soy sauce and vinegar, mix well and serve.
four flavor noodle
ingredients: cooked ham, 100 grams, 150 grams of cucumber, water, mushrooms 75 grams, green beans 75 grams, fresh ginger, vinegar, soy sauce , salt, sesame oil, chili oil, sesame, bean paste, mustard, stock and other appropriate.
practice:
1, Wash the cucumber with ham, mushrooms were cut into Ding. Fresh ginger cut into the end, mushrooms, green beans boiled cooked spare;
2, take four small bowl, were transferred in the bowl into 4 different flavors of cold juice. With ginger, vinegar, soy sauce, sesame oil, ginger vinegar tune into; with sesame paste, salt and a little cool white open transferred into a sesame sauce; with bean paste, chili oil, sesame oil, spicy sauce soup tune into; with mustard, soy sauce, vinegar, sesame oil transferred into a mustard sauce.
3, the cucumber, ham, mushrooms and green peas were scattered on the cold noodles, cold juice and a good tune with the four table, and food are selected according to their individual tastes food.
Xinjiang noodles
approach: first, use light salt, alkaline soil and surface, then add gray water bottle, side plus side pull, knead the dough soft and smooth When a pulling force can, and then on the case of the board Xing. Gourd peeled, seeds dig, shred, spinach, celery and cut back. The surface of the pot pulled into thin strips, cooked fish, twice in cold water, pour a little edible vegetable oil mixed open. Chao Shao in the water to a boil, lower gourd cooked, add salt, beat eggs, flowers, under the spinach, wet starch hook into qian into gravy. Zhashu celery into the oil section, respectively, the oil chili powder, whip mud, sesame diluted with cold water. When eating cold noodles to prosper in dish, pour sauce, vinegar, garlic, chili oil, sesame paste, add celery segments. Sense of surface soft and ribs, spicy fragrance with spices acid.
Scallion noodle
raw materials: 100 grams of shrimp, water soaked bamboo slices 75 grams, 50 grams of mushrooms, onions 50 grams, 10 grams of vegetable oil, soy sauce, 5 grams, salt 3 grams, 2 grams of chicken, sesame oil 5 grams.
practice:
1, the shrimp washed with hot water a little soft, chopped. The bamboo shoots, mushrooms, washed, cut into Ding, Zhuo cooked, drain to the water let cool, cut into the end will be light blue alternate;
2, oil heat, the next burst into the diced green onion flavor, made Cong Liang Liang;
3, the onion oil, soy sauce, salt, MSG, sesame oil together on the bowl, tune into Scallion Sauce;
4, the end of the dried shrimp, bamboo shoots Ding, Ding Sa in the cold noodles with mushrooms, onion oil poured into the sauce, mix well and serve.
re Gan
dry noodles Wuhan Wuhan is one of traditional snacks, noodles and subject to boiling,
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Wuhan dry noodles cooked materials (three copies)
Material:
ground pork (200 g ), thin noodles (250 grams), radish dry powder (50 grams), chopped green onion (1 tablespoon), cooked white sesame seeds (1 tablespoon)
sauce:
sesame oil (1 tablespoon) , sesame (3 tablespoons), chicken powder (1 / 3 tablespoons), soy sauce (1 tablespoon), vinegar (1 tablespoon), Pixian bean paste (1 tablespoon), chili oil (2 tablespoons)
Seasoning:
oil (4 tablespoons), salt (1 tablespoon)
production:
first
1, burned Heat 2 tablespoons oil, add ground pork stir fry a few, down Ruluo Bo dry at the end, stir well, to become white, minced meat, boiled water into a bowl.
step
2, add 1 tablespoon sesame oil, 3 tablespoons of tahini, 1 / 3 tablespoon chicken powder,
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Step
3, half pot of water to boil, add 1 tablespoon salt, stir into the noodles to float loose in the heat and simmer, two consecutive points water.
Step
4, picked up the cooked noodles, rinse with water several times and then drain the water, the noodles with cold water to excess can be washed after starch.
Step
5, Heat 2 tablespoons oil, pour the cooked noodles with chopsticks, stir powder, so that every root of the noodles are coated with oil, and smooth without adhesions.
sixth step
6, will be poured into a dish of noodles, topped with hemp sauce, sprinkle with chopped green onion and 1 tablespoon white sesame seeds cooked, you can serve.
Chefs Tips
1, smooth shells teeth to make noodles recipe: a salt in boiling water; two noodles after boiling pot of water to be two points; third, the cooked noodles in cold water, washed the excess starch; four noodles to the oil to smooth and not adhesion.
2, sesame paste was thick, easy-opening, but also want a little thicker flavor sesame sauce, sesame oil can be transferred into the sesame paste, then mix into the noodles in the food.
3, as high oil content of sesame paste, low water content, the amount of water should be boiled into the sauce a little more, or adding sesame paste, the sauce will be very thick and difficult of the open, and the taste drier.
4, prepared sauce according to personal taste, spicy bean paste may Cadogan one o'clock, and chili oil, do not like spicy may hold
tags health food sesame noodle chicken noodle Shanxi noodles
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