The most classic cuisine comes from inheritance, and the most tempting flavors come from home.
Some people say that there are two things in the world that others can't take away: one is the food that eats in the stomach, and the other is the poetry hidden in the heart. When various ingredients carry the rain and dew of your hometown, customs, accompanied by five flavors, come to your table and bloom on the tip of your tongue, it will plant good memories in your heart. This beauty will walk with your life and become a nostalgia, nostalgia and nostalgia that soothes you over and over again.
Lonin pulls the noodles
Walking into the county seat of Luoning, you can see noodle restaurants everywhere. Pulling noodles, just look at the literal meaning, is the noodles pulled out by hand, but it is different from ramen and braised noodles, first of all, in the shape, we all know that the braised noodles are particularly wide, ramen is particularly fine and round, and pulling out the noodles is more square, rectangular kind. The first to do noodles were Shaanxi people, especially in Baoji's Xifu noodles are the most famous, and later with the continuous strengthening of personnel exchanges and food culture exchanges between Henan and Shaanxi, Shaanxi noodles spread to Luoning. Originally, sheep beef was a specialty of Ningxia and Inner Mongolia, and noodles were a specialty of Shaanxi, but after the transformation and upgrading of the clever Luoning people, it became the famous food of Luoning. Nowadays, after a series of technological innovations, Luoning noodles are more and more loved by people, and guests from Zhengzhou, Luoyang, Sanmenxia and other places come from far and wide to eat a bowl of fragrant and not greasy Luoning noodles.
Pulling noodles is a very traditional pasta, the technicality of pulling noodles is very strong, to do a good job of pulling noodles must master the correct essentials, that is, and noodles to prevent dehydration, the slough strips must be even, the strips should be evenly rounded, and the pot should be spread out to prevent squat pot knots. And good noodles, put on the board, knead well or rub long strips, pull into a thick and uniform noodles, boiling underwater pot, beef soup is particularly critical, the taste of the noodles is not right, just look at this pot of old soup. In the process of cooking the noodles, the bottom of the bowl is covered with chopped coriander and shallots, seasoned, poured with this spoonful of old soup, and then, out of the pot and bowl, sprinkled with diced beef, a bowl of fragrant noodles is ready.
The meat of Lonin's ripped noodles is more distinctive. Everywhere else has to be sliced, a chopstick to pick a fine light, a bowl of meatless noodles is like losing a soul. And Luo Ning pulled the noodles to cut the meat into small cubes, spread a bowl, almost every bite will unconsciously slip into the mouth a little, the taste has been balanced, meat, noodles, soup into one, natural, meat flavor play to the extreme, meat flavor tempting people to drink soup, soup flavor because of meat and more vivid, vivid, they combine, beat, run to the mouth. At this time, eating really became a pleasure.
Ingredients: chili pepper, soy sauce, vinegar, chicken essence, fresh shrimp, lily, red pepper, shiitake mushrooms, green onion, oil, refined salt, flour.
In the first step, add a little salt and a few drops of oil to the flour, use cold water and form a dough, knead well, roll into an equal size agent, roll into long strips, smear a layer of oil on the plate, put in the kneaded bar code, put it away and brush a layer of oil, seal it with plastic wrap, and leave it for 10 minutes.
The second step, after 10 minutes, press the strip flat by hand, sit in the pot and wait for the water to boil, take out the dough, take the ends in your hand, pull it into a thin and unbroken dough sheet, cook it in a pot of boiling water and fish it out.
In the third step, stir-fry shiitake mushrooms, red peppers, lilies and shrimp into a marinade and mix on the noodles to eat. You can also use fine salt, chicken essence, vinegar, soy sauce, chili noodles, pour hot onion oil and stir well.
Source: Lonin on the Tip of the Tongue