Many foodies are stupid and can't distinguish between plate noodles, braised noodles, pulling noodles, and throwing noodles. It looks like they're all the same, and it looks like it's the same when it tastes the same, but what's different?
New Wild Board
The board surface is a manual work. Pinch each end of your hands and slam it the panel. Lift it up and fall it down again. After repeated beatings, the aroma of malt is completely released, strong and chewy.
Shinnoban noodles are boiled noodles, seven points of cheeks and three parts of noodles, and the cheeks and noodles complement each other. A bowl of refreshing and refreshing noodles, poured with fragrant cheeks, immediately hungry people salivated.
Some people say that Anhui plate noodles are more delicious, that is you lonely and unheard. The whole country has a different approach to the board, but the practice is different. With a history of more than 1800 years, the new wild plate surface, CCTV has reported many times!
If the noodles are the "bones" of the new no-slab noodles, then the noodles are the "soul" of the bowl of noodles. Scoop a few large pieces of tender and crispy beef, blanch a handful of mung bean sprouts, and pour a spoonful of hot and spicy cheeks, which is a bowl of spicy new wild noodles.
If you haven't eaten Razak noodles in Shinno, you may never know what the texture and taste of the real Shinno Noodles are.
In Nanyang City, there were several plate noodles that were close to the taste of Shinno, but now there are almost none. Many of them are under the sign of the new wild plate, and the taste and texture of the making are very different.
Shinno's local noodles, whether round or lasagna, can be remembered once you eat them. The taste is strong and smooth, the aroma of the cheeks is attractive, the mung bean sprouts and leeks are degreasy, and even the soup can be drunk.
Fangcheng braised noodles
The plate noodles pay attention to the seven-point cheeky three-point plate noodles, and the braised noodles pay attention to the seven-point fresh soup and three-point wide noodles. Lamb broth is the soul of braised noodles, followed by lasagna and cheeks.
From the braised dough embryo into a braised dough sheet, practice can make skill. Pulling, pulling, shaking, falling... In the skillful action, the dough cake becomes longer and thinner, flips up and down, quickly becomes a ribbon, and the action is completed in one go...
The plate surface relies on the cheeks to produce the taste, and there is no seasoning. The braised noodles need to be seasoned and then served in a bowl with the noodles. The soup is smooth and salty, and it is very comfortable to eat a bite of noodles and drink a mouthful of soup.
Nanyang people's love for garlic seedlings and coriander can be seen everywhere. Now many braised noodle shops, the braised noodles are very "foreign", that is, like Fangcheng braised noodles, but also like Zhengzhou braised noodles, it is difficult to understand.
Fangcheng braised noodles pay attention to the soup is fresh and rich, and the noodles are thin and tendon. It is not only the hardness of craftsmanship and materials, but also the interpretation of one side of water and soil and a kind of feeling.
Eat Fangcheng braised noodles must be accompanied by sheep fat peppers, pluck out a lump, put into a bowl, stir a few times with chopsticks, the oil will melt quickly, no matter how much you put it, it will not be very spicy, more is fragrant~
Rip the noodles
He is the elder of the noodle industry and has a history of more than 3,000 years. Fangcheng people drink braised noodles, new savages eat plate noodles, Pushan people love to throw noodles, old Nanyang people, the rarest noodles.
Old Nanyang noodles, also called spicy noodles. Because it tastes like it by cheek, there is a layer of red oil floating, and it is salty and fragrant to eat, slightly spicy, and the aftertaste is full of meat aroma.
The texture of the ripped noodles is slightly harder than the braised noodles, the tendons with the plate noodles are smooth, the taste of the cheeks is strong, and the thickness is resistant to hunger. It has a salty aroma that meets the taste of Nanyang people, and it is full of chewiness...
The method of pulling the noodles and the rich cheeks are like a combination of the special features of the braised noodles and the plate noodles, which must taste good and taste good. Rip noodles with noodle soup, a bowl full!
Face-off
Throwing noodles is a mysterious existence for foodies. It combines the soup of the braised noodles, the smashing of the noodles, the tendons of the noodles, and one more process: the stewing pot!
The noodles of the tendon path were snapped by the master, and in a short while they were thrown into noodles with uniform thickness and uniform width and narrowness. With this pure handiwork, it must be a bowl of good noodles.
Stir-fry shallots, ginger and garlic and sauté lamb. Then add the lamb soup that has been boiled overnight, and the boiled noodles have their own aroma, full of flavor, and eat a bite, which is fragrant and delicious.
After the pot is simmered, the noodles are cooked with lamb soup by hand, and the aroma is rich. This fragrance is the most familiar hometown taste of pushan people.
To eat noodles, you must be accompanied by garlic to enjoy it. The fragrant and slippery noodles, mixed with the fragrance and spicy flavor of garlic, an unforgettable taste that can only be experienced by eating the noodles.
Some people say that the braised noodles are delicious, that is, I have never eaten the braised noodles. After repeated kneading, waking up, kneading again, falling, pulling, pulling... The noodles that have just been formed have a taste that cannot be compared with the braised noodles.
Shimizu plate noodles, lamb soup braised noodles, cheeky noodles, boiled pot noodles, each has its own strengths. In terms of taste, the plate and ripped noodles taste the best. In terms of taste, braised noodles are even better. Only the noodles, both texture and taste.
Nanyang people love to eat noodles and are not pretentious. No matter what kind of noodles, as long as it is delicious, it will not be rejected! With the change of the times, there are fewer and fewer handmade noodle shops, and the aroma of noodles is getting lighter and lighter.....
☞ Today's Topic ☜
Which noodle restaurant do you think is delicious?
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