#我来唠家常#
-The Legend of the Gentleman of Things-
I don't eat noodles for three days,
The body is about to swing!
From Xinjiang to Qinghai, from Gansu to Ningxia, from Shaanxi to Inner Mongolia (excluding the east), although the noodles in the northwest are colorful and colorful, if you want to talk about which kind of pasta can be "all-encompassing" on the table of the northwest people, it is a name that "saves energy" as soon as you hear it, the name that is flexible and amiable, and can be compatible with all the flavors of the northwest:
Pull the sliver!
Northwest pulled slivers, what does it taste like?
Pulled noodles are the ultimate form of Northwest pasta.
The name of the strip embodies the mystery of making pasta: you can do without a rolling pin, you can use a dough sheeter, a bowl of flour, a little oil and salt, all with a pair of skillful hands, you can contract a meal.
▲ Hand-rubbed slivers, the shape is generally more casual. Photography / Walking Eater, Picture / Picture Worm Creativity
Although the slivers can be thick or thin, round or flat, and the shape depends on free play, a plate of slivers "can not save energy", depending on whether it tastes strong or not.
For this reason, making a plate of strong non-sticky noodles seems simple, and there are many details, whether it is a little salt added when mixing noodles, or how hard the noodles should be, or even how the noodles should "wake up for a while" (make the noodles easier to process), why to grease the coarsely rubbed noodles, in detail, each master has his own doorway.
▲ To make a strip, you first have to make a plate. Figure/Network
The large dough is kneaded into thick strips, smeared with oil and then awakened for a while, then it can be pulled open, cooked and fished out, soaked in cold water, and every step is the basis for the flexible and strong taste of the noodles.
The ramen technique ensures the background color of the noodles, and the side dishes are the essence of its taste.
I am a jealous master in Shanxi
Oily meat is a representative of Xinjiang noodles side dishes. This dish of "oily meat" originally came from Shanxi, the dish is called because of the oil, and the most special thing is the flavor of Shanxi old vinegar.
▲ Oily meat with slivers. Photography / Yongmei 127, Picture / Picture Worm Creativity
But when the oily meat with the flavor of Lao Xi'er was exchanged with the immigrants to Xinjiang, it brought together a different style, first of all, the main ingredient, which became Xinjiang's signature mutton, garlic moss and fungus disappeared, replaced by Xinjiang's own big and sweet tomatoes and green peppers. Pi Yazi (that is, onion), is the finishing touch of the Xinjiang version of oily meat, although the oil makes the face red and oily, bright, but the taste is slightly greasy, especially sweet in Xinjiang, it neutralizes this greasy.
Eggplant spicy west, spicy egg, spicy red丨What is this?
The unpretentious pulled noodles are perfect for pairing with rich foods.
Solanaceae-spicy-western, i.e., eggplant and chili pepper fried tomatoes, seem to be the three most common Solanaceae plants, with just a little oyster sauce, two cloves of garlic, and a little sugar, it exudes a charming fragrance. As soon as this spicy tomato is served, the aroma of the whole table will be suppressed, and if you want to say that the lethality is comparable to the suona that shakes other musical instruments as soon as it is played.
▲ Eggplant spicy west, red red, green green. Photo/sohu.com
The aroma is already so strong, let alone eating, the eggplant is plump, the pepper is fat, and the tomatoes are sweet and sour, forming a rich taste, which is perfect for a plate of noodles to neutralize.
If it's not enough, the soul of Xinjiang's flavor - Pi Yazi follows Pi Lahong (tomato and chili mixed with Pi Yazi) to join the battlefield. This simple cold dish is often the prelude to Xinjiang barbecue, a plate of noodles with a handful of barbecue, and a cup of chilled kavas, which is the pride of eating and drinking in the Western Regions.
▲ West spicy egg noodles, the "Deadly Big Wusu" in the background looms. Figure/Marketchart.com
That's right, the biggest feature of the taste of the noodles is that the comers do not refuse to come, and they can be innovative. Whether it is Shanxi's oily meat, or Shaanxi's oily spicy seeds, a large plate of chicken with Xinjiang flavor, lamb and tomato minced meat, eggplant fried meat, and fresh celery...... The soft and inclusive characteristics of pasta are vividly interpreted on the noodles.
▲ How many kinds of side dishes are there for the noodles? Photography/Call me the head chef Photo/Huitu.com
What are the schools of Northwest Latiaozi?
Pull the strip under the Tianshan Mountain丨Xinjiang Mixed Noodles Award
The staple food of Xinjiang has three treasures, roasted naan pilaf and pulled strips, roasted naan is simple, pilaf is heavy, and pulled strips are the most amorous. Just look at the side dishes, minced meat, wild mushrooms, small stir-fried vegetables, large plates of chicken...... It's all-inclusive, but the most authentic taste has to be the oily meat noodles.
How popular is the noodles in Xinjiang? It can be seen from its other name: Xinjiang mixed noodles. Eating noodles in Xinjiang is just two words, heroic: eating noodles never talks about bowls, on plates, it's not enough to eat a plate, it's okay, noodles can be added casually, free!
▲ Vegetables and noodles are packed separately, which is the authentic way to eat Xinjiang noodles. Photography / Guo Lu LuGuo Picture / Picture Worm Creativity
A plate of noodles, noodles and dishes are served separately, the dishes are buttoned on the noodles, stirred up and down with chopsticks, and the noodles are integrated (this is the source of the noodles), or you can drop a little vinegar to taste, or peel a few cloves of raw garlic, or you can ask for a bowl of noodle soup for boiling noodles, the original soup turns into the original food, and you can eat comfortably.
In addition to eating normally, there is also a "Ran Wozi", the noodles stirred by cold water are stirred in the freshly boiled noodle soup and mixed twice, one is cool and one is hot, steaming, more vigorous (or not cold water); Cut into small sections and stir-fried, it is the legendary Ding Ding fried noodles; if it is cut into finger length, it is two knots fried noodles; with soup, it becomes a cannon fight...... It's really dazzling, and so is the stomach.
▲ Ding Ding fried noodles. Photography / CL160 Picture / Picture Worm Creativity
Gansu丨The hometown of Latiao is the most ordinary
Latiao is the protagonist of the dinner table of Xinjiang people, and it has also sunk into the life of Gansu people.
In the "place of origin" of Latiao in the Hexi Corridor, Latiao is still eaten three meals a day, and for Lanzhou, which was once an important immigrant town and now has more people leaving, Latiao may be a deeper nostalgia.
▲ In other places, most of the time Lanzhou people eat a plate of fried noodles from the Oriental Palace. Photography / RioRelaxing Diagram / Picture Worm Creativity
Beef noodles out of Lanzhou, it is difficult to be that taste, but the noodles are different, the production is simple and convenient, boiled, fried, mixed everything, the side dishes can be garlic stir-fried meat, green pepper minced meat, eggplant fried spicy, tomato scrambled eggs, and even artichoke shreds, it is also "anything".
The Wild Children band, which sings the ballad of the Yellow River, loves to eat noodles very much. At the end of the last century, when the Wild Children band from Lanzhou first arrived in Beijing, the refrigerator was always full of tomato "toppings", which was an essential ingredient for them to make noodles and a "seasoning" to connect with their hometown.
▲ In addition to pulling noodles, the cold noodles on the Zhengning Road Night Market are also nostalgic. Photography / Serious
The wild children who eat the noodles and sing like noodles keep flowing, and the ordinary feelings sing about the nostalgia of the northwest and even the Chinese. In a sense, this is also a portrayal of Gansu noodles, they are not as good as Xinjiang noodles flavor convergence, thick and colorful, that is, simple, rolling noodles into cakes, smearing oil and cutting strips, a bowl of noodles, or fried or boiled, or simply with a little beef soup, you can also eat happily.
Stuffed with flavor丨Zhongwei pulled strips
In addition to Xinjiang and Gansu, in Zhongwei, Ningxia, there is also an "enclave" of fried strips. Although it is similar to Xinjiang and Gansu strips, it has created a different taste with the method of "pulling on behalf of others".
▲ Ningxia fried pulled noodles are more like braised noodles, and the soup may be a little more than in the picture. Figure/Network
When the dough is kneaded to moderate hardness and softness, full of elasticity and strong plasticity, the hand is light and even, repeatedly pulled, and constantly one, it is wide and thin and flat, or called "chicken intestines", or "leek noodles", and the biggest feature is that it resembles a hand-rolled dough knife, and can retain the flute noodles cut by the knife.
However, the central defender's strips are not so much fried as fried strips, but rather fried with "stew". Tomatoes and meat are boiled together to make a spicy and sour soup. The toughness of the noodles melts into this sour and spicy soup.
What other "relatives and friends" are there?
The birthplace of the noodles is the "wheat channel" Hexi Corridor, where everyone likes to eat noodles, there are friends who pull the noodles.
▲ Yellow noodles of donkey meat, hardness and chewiness are the key. Photography / Flower Tweet
The most famous beef noodles have a lot to do with the noodles; the yellow noodles of Dunhuang donkey meat that make the tourists fascinated are the plus version of the noodles with hard noodles; in Shaanxi, people also "pull on behalf of the pull" to make oily stick noodles; and in the Central Plains, there are also lighter Henan fried noodles, but the Henan people prefer to eat, or the fine and flavorful Henan fried noodles......
Pulled noodles are the most common scenery in the Northwest, and they are matched with some ordinary products, but it is such a simple style, which has gone through a famous noodle road - the Silk Road, and also carries the deepest emotions of the Northwest people.
What other Northwest pasta dishes do you like?