(Mianyang Tianfu Kitchen School Soup Base Noodle Making Technology) Southwest Style Noodles (Nun Noodles, Fish Spicy Noodles, Tiger Palm Golden Silk Noodles, Mutton Miscellaneous Noodles, Old Friend Noodles, Intestinal Wang Noodles)
Nun noodle features:
Nun noodles are a famous noodle dish in Guilin, Guangxi, formerly known as vegetarian noodles and jai noodles. It has a history of more than 100 years. It is made by hand-rolling noodles cooked in vegetarian broth and then poured with vegetarian brine. It is characterized by smooth noodles, flexible tendons, fragrant marinade and mellow taste.
Characteristics of Intestinal Noodles:
Intestinal Noodles is a famous flavored noodle dish in Guizhou. It has a history of more than 100 years. Among the many noodles in Guiyang, it ranks first. It is a kind of noodle that is cooked with egg noodles and eaten with many seasonings such as pork blood, fat intestines, and green vegetables. It is characterized by smooth noodles, red and shiny soup, floating red oil, spicy and rich, oily but not greasy, unique flavor.
Features of Old Friend Noodles:
In the late 1930s, Zhou Duanfu, a famous chef in Nanning, Guangxi, worked as a chef in a hotel. One of the hotel's regular customers suddenly fell ill with a cold and was unable to think about tea and dinner, and asked the hotel to make him some delicious staple food. Master Zhou refers to the folk method of treating colds, using flour, beef, peppers, sour shoots, tempeh, etc. as raw materials, carefully made a bowl of noodles, the guests feel refreshed after eating, the condition has been alleviated, very grateful, affectionately named this noodle "Old Friend Noodles". Since then, the old friend has been introduced and has been welcomed by the majority of customers. It is characterized by cold repellent, awakening stomach, excitement, flexible tendons, sour and spicy and refreshing.
Tiger palm gold wire noodle features:
Tiger palm golden silk noodles are a famous noodle dish in Yunnan, which is made of pigeon eggs and noodles rolled into noodles, accompanied by Yunnan specialty tiger palm mushrooms and other stir-fried. It is characterized by beautiful color, flexible tendons of noodles, delicate and smooth, rich mushroom aroma, and exceptionally delicious taste.
Characteristics of spicy noodles with fish:
Fish spicy noodles are one of the more distinctive staple foods in southwest China, which is a kind of characteristic noodles made of fine noodles, clean fresh fish, red dried peppers, etc., which are boiled and boiled. It is characterized by smooth noodles, silky and tender fish, salty and spicy, delicious and delicious.
Characteristics of lamb noodles:
Mutton noodles are one of the characteristic staple foods in southwest China, which is a characteristic flavor noodle made by boiling mung bean noodles, mutton, sour cabbage and so on. It is characterized by smooth noodles, slightly green color, cooked lamb, mellow and delicious.
Nun noodles
peculiarity:
raw material:
500 grams of flour, 75 grams of gluten, vegetarian ham, peanuts and grass mushrooms, 25 grams of green and red peppers, 4 grams of refined salt, 15 grams of soy sauce and rice wine, 2 grams of monosodium glutamate, 5 grams of sugar, 10 grams of minced ginger, 20 grams of vegetable oil, 12 grams of wet starch, 1500 grams of vegetarian broth (boiled with wild mushroom stalks, soybean sprouts, winter shoots, grass mushrooms, luo han guo, etc.).
Preparation Method:
(1) Combine the flour with cold water and form a slightly hard dough and saturate it thoroughly.
(2) Peanuts and rice are soaked in hot water. Gluten, vegetarian ham, mushrooms, green peppers and red peppers are diced.
(3) Add the vegetarian broth to the pot, add the peanuts and rice, cook over low heat and remove.
(4) Heat the wok with vegetable oil, add ginger and simmer, cook rice wine and soy sauce, add 300 grams of vegetarian broth, add gluten, vegetarian ham, peanut rice, mushrooms, salt, sugar and burn into the flavor, add green and red peppercorns, MONOS glutamate and mix well, use wet starch to contour, and set aside from the heat.
(5) Knead the dough well, roll out into very thin slices, fold, cut into thin noodles, shake loose, boil in a pot of boiling water, fish out, cook in boiling vegetarian broth, fish into a bowl, pour on the stir-fried brine.
prompt:
The noodles should be evenly thick and intact. You can choose different vegetables according to the season.
Bowel noodles
500 grams of flour, 5 eggs, 350 grams of cooked pork blood (blood clots), 300 grams of cooked fat sausages, 280 grams of mung bean sprouts, 200 grams of crispy and pickled, 100 grams of green onions, 150 grams of soy sauce, 8 grams of monosodium glutamate, 220 grams of red oil, 1000 grams of broth. •
(1) Beat the eggs into the flour, add an appropriate amount of water and form a hard dough, slightly satisfied.
(2) Cooked fat intestines and pig blood are cut into small pieces. Mung bean sprouts are cooked in a soup pot.
(3) Roll out the dough into extremely thin slices, fold it, and cut into extremely thin noodles. Divide the noodles into equal portions, each serving is a bowl, about 85 grams.
(4) Add water to the pot and bring to a boil, add a bowl of noodles each time, after the water is boiled, cook for about 1 minute, fish into the bowl, put in the boiling stock, mung bean sprouts, blood wang, fat intestines, crispy cheeks, bubbles, green onions, soy sauce, monosodium glutamate, red oil, etc.
The noodles should be uniform. Other vegetables can also be added to the ingredients.
Old friend noodles
300 grams of flour, 4 eggs, 50 grams of minced beef, minced sour shoots and vegetable oil, 20 grams of minced tempeh and minced garlic, 10 grams of minced chili peppers, soy sauce, vinegar and rice wine, 3 grams of refined salt, 1 gram of monosodium glutamate and pepper powder, and 200 grams of broth.
(1) Pour the eggs into the flour and form a dough, knead well repeatedly, roll out into large thin slices and cut into noodles. Cook in a pot of boiling water and remove to cool.
(2) Heat vegetable oil in the pot, add minced tempeh, minced chili pepper, minced garlic and minced sour shoots and stir-fry until fragrant, add broth and minced beef to cook, add the remaining spices (without pepper) and bring to a boil.
(3) Put the noodles into a bowl, pour in the boiled soup and mix well, sprinkle with pepper and serve.
During the process of boiling the noodles, cold water is required twice.
Tiger palm gold wire noodles
300 grams of flour, 10 pigeon eggs, 40 grams of tiger palm mushrooms, 75 grams of fat and lean ham, 100 grams of leeks, 50 grams of chicken broth, 4 grams of refined salt, 1 gram of pepper, 60 grams of cooked cabbage oil, 125 grams of dry starch.
(1) Smash the pigeon eggs into the flour, add the appropriate amount of water and form a slightly hard dough, knead well and let it through.
(2) Tiger palm mushrooms are washed, soaked thoroughly, dried with water, and the washed ham is cut into fine wires. Cut the leeks into 3. 5 cm long segment. Chicken broth, salt and pepper are mixed in a bowl and set aside.
(3) Put the dough on a board covered with dry starch, roll out into extremely thin pieces, sprinkle with dry starch, fold it, cut it into even filaments, shake it loose, cook it in a pot of boiling water, fish it out, drain the water, mix well with 25 grams of rapeseed oil to prevent sticking.
(4) Add the remaining vegetable oil to the wok and heat it, add the ham shreds and fry them to bring out the aroma, add the tiger palm mushrooms and stir-fry, add the leeks and stir-fry well, pour in the noodles and stir-fry slightly, cook the chicken soup juice, stir-fry into the flavor, and serve on the plate.
The noodles can be cooked until they are broken, not overheated. Immediately after fishing out, mix with oil to avoid sticking together. Tiger palm fungus is divided into black and yellow, black can be eaten directly, yellow is a medicinal mushroom, there is a bitter taste.
Spicy noodles with shredded fish
200 grams of fine noodles, 100 grams of fresh fish, 20 grams of cooked sesame seeds, 15 grams of green onion, ginger and bean paste, 3 grams of red dried chili pepper shreds, 6 grams of garlic shredded, half an egg white, 12 grams of shao wine, 5 grams of vinegar, 10 grams of sugar, 1.5 grams of refined salt, 2 grams of monosodium glutamate, 1 gram of pepper powder, 3 grams of pepper powder, 2.5 grams of dry starch, 125 grams of pork broth, 18 grams of sesame oil, 350 grams of cooked lard.
(1) Peel the green onion and ginger and cut into strips. Wash the fish, drain the water, cut into strips, put it in a container, add 5 grams of rice wine, 0.5 grams of refined salt, mix well and marinate into the taste, then add egg white and dry starch and mix well to sizing. Chop the bean paste.
(2) Bring water to a boil in the pot, bring the noodles to a boil over medium heat, cook until cooked thoroughly, drain the water.
(3) Put the cooked lard in the pot and heat it to 40%, add the fish silk and scatter until cooked, pour into the colander, and drain the oil.
(4) Heat 15 grams of cooked lard in the pot, add shredded garlic, shredded shallots, ginger shreds, red dried chili pepper shreds and sauté until fragrant, add crushed bean paste and stir-fry, add vinegar, remaining Shao wine, pork broth, sugar, pepper powder, the rest of the fine salt to boil, add noodles, shredded fish until flavored, add MSG, put out the pot and put on a bowl, sprinkle with cooked sesame seeds, drizzle with sesame oil and serve.
After the fish shreds are put into the oil, they should be quickly dispersed to avoid sticking. Slip over medium to medium heat, accurately
Lamb noodles
Mung bean noodles 400 g, soybean noodles 100 g, fatty lamb 1000 g, sour cabbage 200 g, ginger 25 g, green onion 20 g, coriander minced 15 g, refined salt 15 g, soy sauce 30 g, star anise 5 g, Sichuan peppercorns 3 g.
(1) Wash the lamb, drain the water, cut into 2.5 cm square pieces, put it into a pot of boiling water and blanch the blood stains. Wash the star anise and peppercorns, put them in a gauze pocket and tie them tightly into a material bag. Ginger peeled and loosened. Peel the green onion and cut into segments. Wash the sour cabbage, drain and cut horizontally into thin strips.
(2) Put 1250 grams of water in the pot, bring the shallots, ginger pieces and material packets to a boil, bring the lamb pieces to a boil, add soy sauce and fine salt, cook until the lamb is cooked, move to a low heat and set aside.
(3) Put the mung bean noodles into the container, add the soybean noodles and mix well, add 200 grams of water to the bean noodles in batches and mix them into loose and even granules, then use the rolling pin to roll out and press into large pieces, then cut into strips, put them into a pot of boiling water and boil them on high heat, change to medium heat and cook until cooked thoroughly, put them in 5 bowls, and then put sauerkraut shreds and chopped coriander, and finally pour the cooked lamb and brine on the miscellaneous noodles.
After the noodles are put into the pot of boiling water, they should be quickly scattered with chopsticks, and stirred while cooking to avoid sticking.