What do Henan people eat for breakfast? A few days ago I posted a video of Hu Spicy Soup, and a friend left a message below saying that Hu Spicy Soup is not the mainstream breakfast of Henan people. As a native of Henan, I think about it carefully: buns, fritters, peppery soup, eight packs of porridge, sugar cakes, vegetable horns, burnt cakes, tofu brain seems to be these, for a moment and a half will not remember what else?
Today we will talk about buns, some breakfast shop buns, every day to eat can not eat enough, that taste really good. Some of the buns in the breakfast restaurant, eat once and don't want to eat a second time.
Why can the same bun taste so far apart? Light this vermicelli foam, sauce, process done right, that fragrance can be said to be a heaven and an underground.
In fact, the sauce noodles are also simple, as long as the oil is boiled well, you are all sauce broken shoe soles, it is all fragrant, I don't believe you patiently look down.
【Sauce noodles】:
Step 1: Boil the shallot oil
1) Use only the shallot root and shallot leaves and break by hand. Both the coriander and the shallots are rooted and cut into small pieces. The small parsley is also patted with the root first, and then cut out to make the fragrance. Green peppers are patted in loose cut segments. Half an onion shredded. Slice the ginger into large pieces. Carrots are also pated loose and cut into large pieces.
Any vegetable with its own spicy flavor can be cut a little.
2) Spices
Cumin, coriander seed, cinnamon, fragrant leaf, star anise, peppercorns, white root flakes, white coriander.
In addition, prepare a small piece of fatty meat cut into slices to simmer the lard to add flavor.
The ingredients for boiling shallot oil are almost ready, now turn on the fire, burn the air until it smokes, scoop in two spoonfuls of vegetable oil and pour them into the fatty meat slices, and simmer the lard inside over medium and high heat.
Vegetable oil and animal oil are combined in a piece of oil to have a strong aroma, and the fatty meat slices have been dried and sautéed into the oil residue of yellow orchid. The oil residue can be mixed in when the bun is wrapped for a while.
Then cool the oil slightly and pour in the chopped shallots, ginger, carrots and other ingredients. Turn on the low heat and slowly fry the point, so that the heat is even and convenient to fry out all the shallot oil inside.
After the vegetables are fried until slightly dry, put the prepared spices in and continue to fry them on low heat, so that the flavor of the ingredients melts into the oil.
Don't get into flames.
The aroma can not be fried not to say, the raw materials are also light fried paste, out of the oil black bitter black bitter. This has to be done with the little daughter-in-law's embroidery and slow work.
The ingredients in the pot are fried dry, fried until fragrant, and then put the shallots and coriander segments. Shallots and parsley should not be left early, otherwise they will be fried. I have been frying the ingredients to a golden brown and drizzling a little 82-year-old Moutai wine. Bring out the scent to the fullest.
Turn off the heat and beat the slag in the pot to see the fried oil The clear and bright yellow is not an ordinary incense.
So we're going to use this fried oil to sauce the noodles.
Step 2: Sauce vermicelli
Continue to heat the oil to 50%, add a spoonful of braised soy sauce, coax the sauce flavor to come up, and then scoop in a few scoops of water along the edge of the pot.
Basically a pound of vermicelli needs two pounds of water, according to this ratio to grasp the line, turn on the fire and boil for three or five minutes to boil out the aroma.
Just use our local sweet potato flour, the tendons are smooth and elastic to nowhere.
No need to soak, directly dry the noodles under the pot so that the juice is sucked more, the noodles have to be turned to a low heat after the pot is slowly boiled.
The aroma of the oil, the aroma of the ingredients, and the aroma of the sauce are all boiled into the noodles.
Meat boxes, fried buns, dumplings, and buns sold in that small shop are eaten twice because they use such sauce noodles.
Those noodles that are soaked with water are incomparable with this, and when they are boiled, they must often stir the juice to get thicker and thicker, saving the noodles sticking to the bottom of the pan.
The whole boiling process can not add additional water, cool water will be greatly reduced in flavor, until the soup is viscous, large bubbles off the fire for a while.
Let the vermicelli fully absorb the oil and water, so that it will be more crystal full and elastic, now the juice has been absorbed, look at the noodles that come out of our sauce, full of 10 points, the villagers look at the tube to give me a few points?