Today is the summer solstice, the old Tianjin Wei food custom has the tradition of eating fish noodles, but do you know how to eat Tianjin Wei noodles? Today, the broadcaster will tell you about this Tianjin Wei's four-plate noodles and noodles.
Noodles are the traditional noodles in the north, and the development of eating methods can be divided into cut noodles, noodles, noodles, Yifu noodles and so on according to its different preparation methods. Tianjin people must eat noodles when they marry a daughter-in-law, hire a daughter-in-law, celebrate their birthday, and move to a new house. The noodles for wedding ceremonies are tinged with red pink skin as a sign of auspiciousness.
Tianjin people eat "fishing noodles" to beat the brine, side dishes, stir-fry commonly known as "four large plates of mixed noodles", such as: fried gluten shreds, fried meat shredded dried, scrambled eggs, fried shrimp. Fishing noodles are also rich and diverse: three fresh brines, meat slices, dried meat, gluten brine, fried sauce brine, sesame sauce brine, pepper oil brine, summer to eat refreshing, convenient, convenient, as well as tomato egg brine, crab brine, pippi shrimp brine.
Fried sauce noodles can also be counted as a kind of fishing noodles, the world only knows Beijing fried sauce noodles, as everyone knows, our Tianjin fried sauce noodles are also very distinctive. The old Tianjin fried sauce noodles pay attention to the complete dishes of various noodles, and the old Tianjin fried sauce noodles are basically fried with sweet noodle sauce, and the old Beijing fried sauce noodles are fried with dry yellow sauce, so the old Tianjin fried sauce noodles are basically slightly sweet.
Fishing noodles play such an important role in daily life, so the "Weizuzi" who love to eat and eat have developed this ordinary noodle into a banquet, creating a unique noodle table in Tsumen, and it has been inherited to this day. Tianjin's authentic flavor of noodle noodles, spring, summer, autumn and winter, the four seasons are different, bringing the ordinary rice noodles of the people of Tianjin to the elegant hall.
The four seasons are exquisite
Spring Noodle Table:
Four-sided yards: a table of dry nest noodles, three fresh brines and a bowl of raw soup
Four stir-fry dishes: stir-fried shrimp osmanthus dried scallops, crab yellow garlic seeds roasted fish cubes
Summer noodle mats:
Four-sided code: red and white brine double on the sea mixed with milk sauce braised whole dice fried Yifu noodles clear soup three slices
Four stir-fry dishes: fresh peas fried shrimp fried dragon and phoenix silk Braised dried scallops diced barracuda
Autumn Noodle Table:
Four-sided yards: Yifu noodles, three fresh brine, three fresh soups, one bowl
Four stir-fry dishes: stir-fried green shrimp cucumber Fried river crab meat Soft fish fan Silver needle gluten shreds
Winter noodle mats:
Four-sided code: noodles on behalf of the brine hot pot silverfish
Four stir-fry dishes: fried jade strip shrimp leek yellow silver needle gluten silk slip purple crab osmanthus fish bone
Su lao noodle table:
Braised vegetarian noodle slip north and south Scorched fried gluten shredded Roasted double dishes Sauce tofu vegetarian brine fruit coriander True vegetarian brine with four-sided yards Dry nest noodles a table Original soup a bowl
Tianjin's authentic traditional flavor of noodle mat is a popular diet, which can be accepted at all levels of high, medium and low, and it costs less to change the mouth.
Ordinary noodles go to the hall of elegance
Traditional Tianjin noodle table
Tianjin since ancient times has a "get up dumplings, fall on the face" folk customs, relatives or friends some people come back from a long way to eat a noodle noodles to pick up the wind, if you want to embark on a long journey to eat dumplings to send off. In the impression of most outsiders, eating noodles is to eat a full meal, and there is no grade to speak of. But in Tianjin to eat a meal of noodles can be more exquisite, that grade naturally does not need to say more. Tianjin's noodles can be described as "the brine of the fishing noodles flowing with iron", in the spring there is a taste of delicious pippi shrimp brine, in the summer there is a refreshing sesame sauce brine and pepper oil brine, in the Mid-Autumn Festival, there is a crab meat brine, in addition to the three fresh brine, gluten brine, tomato and egg brine that are often eaten regardless of the season.
A menu of traditional noodle dishes
However, the most exquisite and famous of these is the noodle table. In the early years, the noodle table was also divided into traditional noodles and high-grade noodles, which included four cold meats, four stir-fried dishes, four noodle dishes, four-sided yards, red and white two-sided brine, if it is a Happy Birthday noodle table, the noodles should also be covered with red pink skin to show auspicious and festive. Premium noodles include four cold meats, a head dish, four stir-fries, four sides, four sides of the bowl, four sides of the yard, red and white two-sided brine.
According to folklore scholars and food culture research experts introduced by Guoqing, it is said that cheng huanzhang (cheng wuye), the owner of the "Juqingcheng" restaurant in the "Eight Great Chengs", and Bi Wenyu, the owner of the "Yihecheng" restaurant, jointly invested in the original site of the "Juqingcheng" in Nanshi to build the "First Moon Restaurant", which is known as the head of the eighty major restaurants in Jingu, and the two "Cheng" merged to launch the Tianjin authentic flavor of noodle noodles, the spring, summer, autumn and winter seasons are different, and the ordinary fishing noodles of the people of Jincheng are moved to the Daya Hall, which is loved by the big families at that time. It became one of the main banquets of the business banquet that year.
Noodle mats are also seasonal seats
Tianjin's noodle noodles are exquisite, in fact, the noodles are not like the Full Table of Manchuria, a fixed dish, its most exquisite place is to change the color of the dish with the change of seasons, whether it is stir-fried vegetables or noodle codes, what is fresh to eat, what to eat in the scene, so that the eaters are not tired of eating, often eating new. Take this shrimp as an example, eat fried shrimp in the spring, eat fresh peas fried shrimp in the summer, eat fried green shrimp cucumber in the autumn, and eat shrimp leek yellow silver needle gluten in the winter.
Spring noodle dishes include: a table of dry pot noodles, three fresh brines and a bowl of raw soup. The four stir-fried dishes include sautéed shrimp, osmanthus dried scallops, boiled crab yellow, and garlic stir-fried diced fish. Summer noodles include: red and white brine double on, roasted sea mix, milk stewed with whole dice, fried Yifu noodles, and three pieces of clear soup. The four stir-fries are fresh peas stir-fried shrimp, fried lobster phoenix shreds, braised scallops, and diced white barracuda. Autumn noodles include: Yifu noodles, three fresh brine, three fresh soup. The four stir-fried dishes became fried green shrimp cucumber, fried river crab meat, soft fish fan, silver needle gluten shreds. In the winter, the noodle table includes: noodle noodles instead of brine hot pot silver fish, four stir-fried dishes into fried jade belt, shrimp leek yellow silver needle gluten shreds, boiled purple crab, osmanthus fish bone.
Sautéed dried scallops with osmanthus flowers
Crab yellow
Take the spring of the recovery of all things as an example, and talk about the osmanthus dried scallops and crab yellow in the four stir-fried vegetables in this spring. From the raw materials alone, we can see the degree of Tianjin people's love for seafood and the degree of elegance of the grade of noodle noodles. Osmanthus scallops beat the dried scallops into the egg, beat them quickly with chopsticks, beat them into a paste, and stir-fry them to be soft and tender. The crab yellow is even more precious, and a small bowl of crab yellow is used with many crabs, which can be described as a delicacy. Talking about this double brine, red brine can also be described as a collection of treasures, among which the seafood includes sea cucumbers, dried scallops, shrimp, fish maw, squid, meat has pork, chicken, duck, as well as shiitake mushrooms, mushrooms, magnolia slices and other freshening, rich and deep taste. White brine is mainly fresh, and the taste is light and peaceful.
In addition, it has also evolved a vegetarian noodle mat, four stir-fried dishes including braised vegetarian hat, boiled north and south, scorched fried gluten, etc., double brine for soy sauce tofu vegetarian brine, fruit coriander vegetarian brine, with four-sided yards, plus a bowl of original soup. The whole dish is pure and sharp, and the body and mind are refreshed after eating. Among them, this braised hat tastes even better, because it is a vegetarian dish, only use large ingredients and ginger shredded stew pot, put in the sauce tofu paste. Stir-fry the sauce tofu paste over low heat, sauté the flavor into the vegetarian hat and cabbage hearts, add a little water and a little salt, cover the pot and simmer for a while, let the vegetarian hat fully flavor. To dry, add the blanched rapeseed and stir-fry for a while. Drizzle with sesame oil before cooking, add chopped parsley and a little MSG and stir-fry evenly.
Four plates of fishing noodles entered the homes of the people
Sauté the green shrimp
The high-end and prominent materials used in the noodle table are exquisite, but the ordinary people's daily eating is slightly luxurious, so the civilian four-plate noodles have entered thousands of households and have continued to this day. The four plates of noodles include delicious stir-fried shrimp, fresh and soft scrambled eggs, fragrant shredded meat stir-fried dried, and sweet and sour sweet and sour gluten. Tianjin people eat stir-fried shrimp and pay attention to the shrimp peeled out of the live shrimp from swimming water, because it is full of sweet meat. Stir-fried dried incense should be selected from the long-established "Meng" character xianggan outside the North Gate, which has a salty and chewy taste. Add a little fresh leeks or tender leeks before you cook. In addition, the sweet and sour gluten shreds must be freshly fried, and then the sweet and sour sauce is poured over the crispy gluten shreds. Of course, more advanced ones are also eaten with noodles such as boiled fish fillets, cherry meat, gold and silver wire (tenderloin and chicken shreds), official grilled fish noodles, and braised sea cucumbers.
In addition, the dish code is also an important part of the four-dish fishing noodles, Tianjin people eat noodles especially pay attention to the fresh vegetables, potato shreds, cabbage shreds, small water radish, garlic seedlings, spinach, mung bean sprouts, carrot shreds, cabbage shreds, cucumber shreds, beans, leeks, etc. to grab fresh food, but also with boiled green beans, boiled soybeans, "Wei Zuizi" think that such hospitality is enough grade.
Tianjin people attach great importance to family affection, and celebrate the birthday of the elderly, especially from the sixtieth birthday, which is more and more pompous, commonly known as the "sixtieth birthday". The day before the birthday, the whole family should eat the dumplings, but the dumplings cannot be eaten the next day, and it is said that they are afraid of pinching the mouth of the birthday star. The most important activity of making shou must be the birthday feast of the day, and the most important thing in this birthday feast is shou noodles, at this time, four plates of fishing noodles will appear, and all kinds of dishes are complete, especially with red pink skin and silk, highlighting the festivities. The longer the noodles, the longer the blessings, the longer they are cooked, and when cooking and fishing for noodles, you can't artificially cut off the noodles and seek good luck for a long time. At the end of the four-plate fishing noodles, there is also a special noodle, and many outsiders look at a table of rich side dishes and directly fill the bowl of noodles, which is a layman. Generally speaking, eating four plates of fish noodles is also a third or a quarter of a bowl of noodles, because pouring brine, plus stir-frying and then with the dish code has become a full bowl of "tip", it is no wonder that many people eat four plates of fish noodles and sigh "big eyes and small belly".
Of course, people are getting busier and busier now, and few people can have leisure to prepare so carefully, but in the hot summer, it is still a very pleasant thing to come to a bowl of delicious and refreshing noodles, no matter whether the dishes are prepared or not, this bowl of noodles, we eat the taste of feelings and memories!
So, say the important thing three times!
Don't forget to bowl noodles today!
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