Noodles vary from place to place
But the same is rooted
The origins and traditions of Chinese food
There are often similarities in genes
Xiaowei introduced it to you today
This Ya'an tart noodle
Originated from Xingjing County, Ya'an City, Sichuan Province
It has a history of more than 100 years
Its production method
and the origin of the name of the elephant sound word
With the biangbiang noodles that swept Shaanxi
Almost the same
Recently
This noodle has been discovered by caterers
Gradually emerged in Chengdu
Nowadays, it mainly operates tart noodle restaurants
There are more than 30 of them
Business is booming
Want to know the details of how this tart noodles are made?
Today, small and micro are in the form of pictures and texts
To uncover the details of the production of Ya'an Tart
Ya'an tart noodles
Originating from Xingjing County, Ya'an City, Sichuan Province, Tart noodles have a history of more than 100 years, because they are made by hand, thin like coins, wide about a finger, and are known locally as "handmade lasagna". After this noodle was introduced to Ya'an City in the late Qing Dynasty, there were more and more scholars, and dozens of small noodle restaurants appeared in the city. The most distinctive way of making this kind of noodles is called "tart (tà)", which means to fall in the Sichuan dialect, when the master picks and drops the noodles on the board, the sound of "tarts, tarts" is heard in the streets and alleys, and the name "tart noodles" spread in Ya'an.
Although there are differences in noodles from different places, they are also rooted in the origins and traditions of the Chinese diet, and there are often similarities in genes. Considering the production method of this "tart noodle" and the origin of the name of the elephant sound word, it is almost the same as the biangbiang noodles that have swept Shaanxi.
In modern society, things flow freely, and food is not strictly hidden and cannot be covered. The tart noodles, which have long been hidden in a corner of western Sichuan, are now gradually emerging in Chengdu, and there are more than 30 noodle restaurants.
Dough making
Tart noodles and Shaanxi biangbiang noodles have the same magic, the production of noodles to go through the noodles, hair, under the agent, rubbing strips, brushing oil, pressing, pulling and other steps, but the difference is that the operation method of tart noodles is more complicated: and noodles do not add alkali, only use eggs, water and salt; in the whole production process, to go through two hair, three times brush oil, four times rubbing, and then through a series of natural and smooth "tart" noodle action, the dough into a series of natural and smooth "tart" noodle action, Noodles of consistent thickness.
Tart noodle production process:
1. And noodles: 5000 grams of high-gluten special powder on the board, "dig" a hole from the center, beat 20 eggs, put 80 grams of salt, and then pour 500 grams of water, first roll into a cotton flocculent, then knead into a dough, and repeatedly rub hard for 30 minutes.
Add 2 eggs, 8 grams of salt and 50 grams of water per 500 grams of flour
The flour is first kneaded into a cotton flocculent form and then kneaded into a dough
2. Dumplings: Roll the dough into a stick, brush the surface with a layer of salad oil, cover with plastic sheeting and make the hair for more than 1 hour.
3. Agent: Take out the dough and roll it into thick strips, roll it into each 170 grams of agent, roll it into strips of about 12 cm long, brush a layer of salad oil on the surface, neatly code it into the crisper box, and continue to feed for 30 minutes.
Roll the dough into a stick and brush the oil for 1 hour
The stick-like dough is made into 170 grams of dough each
Roll the agent into thick strips
Brush the surface of the thick strip with oil and let it sit for 30 minutes
4. Rubbing strips: Take 1 thick strip of dumplings, knead until smooth and symmetrical, then rub it into a thin strip of 60 cm long, brush a layer of salad oil on the surface, and put it aside. In this way, all the "thick strips" are changed to "thin strips", brushed with oil and covered with plastic sheets to wait for guests to order food.
Roll the thick strips into thin strips and brush the surface with oil
Set aside to wait for diners to place their orders
5. Tart noodles: after the guest places an order, the master takes out the "thin strip" and continues to knead it to a length of 1 meter, and then repeatedly rolls it with a thick noodle shaft, flattens it into a two-finger-wide piece, and then sprinkles a little flour on the noodle sheet, closes the two ends of the dough sheet with the left hand, and the right hand holds the middle of the dough piece, flattens it and then forcefully "snaps" up, and then the hands are thrown down, the noodles will "fall" on the board, making a "pop ~ pop ~ " sound, after falling 4 times, the noodles of the left hand are sandwiched between the middle finger and the ring finger of the right hand, so that the two are "buckled" (This is the first buckle), then pass the left hand through the middle of the noodles, and wrestle 8 times while pulling; repeat the "buckle" action (this is the second buckle), add a little flour on the board, and then repeat the action of handing the noodles to the right hand (this is the third buckle), continue to wrestle 8 times, and wait for the noodles to become coins thick and one finger wide pieces to cook.
After placing an order, the guest rolls the thin strips into 1-meter-long strips and rolls them into three-finger-wide sheets with a thick shaft
Sprinkle a little flour
Keep falling
The noodles are made with coins thick and one finger wide
6. Boiling noodles: Cook the noodles in a pot of boiling water for 2 minutes, fish out and put them into a bowl with the bottom soup and base, and then scoop in the toppings.
When boiling in the pot, use chopsticks to pull to prevent sticking
Serve in a bowl with a base
Cover with toppings
Diners add small ingredients according to their preference
Click:
1. It is best to use high-gluten special fine powder when making noodles, its tendon strength is strong, and it is not easy to break when tarting; in addition, eggs are more than water, and each pound of flour is added to 2 eggs, 50 grams of water, and the noodles can be slightly yellow and fragrant.
2. After the dough is kneaded, it is best to brush a layer of salad oil to prevent stickiness; when the dough is kneaded and placed, it is necessary to cover it with a plastic sheet, which can help fermentation and avoid air drying.
3. When cooking noodles, be sure to heat and wide water, and use chopsticks to pull the noodles back and forth in the pot, which can not only prevent stickiness, but also make the prepared noodles taste smooth.
Q: The noodles we usually see are rarely made of noodles, and sometimes in order to inhibit fermentation, we will add some alkali water to the noodles, so why should we emphasize the dough dumplings for more than an hour in the production process of tart noodles?
A: The reason why Lanzhou ramen is so strong is because the noodles are covered with ash, and we do not put any additives when we are making noodles, if we want to fall into a coin-thick, finger-wide dough sheet on the board, we must have the step of natural dumplings to increase its strength and flexibility. We have experimented that the noodles that have just been reconciled cannot make "tart noodles", the noodles are easy to break, and the "tarts" cannot be up.
Toppings
There are six flavors of tart noodles in the shop, of which there are three kinds of red soup base, the toppings are beef, beef offal and large meat, there are two kinds of white soup, the toppings are panda shoots and pickled pepper chicken offal, and there is a vegetarian pepper mixed sauce dry mixed noodles.
Beef toppings:
1. Use 5000 grams of yak brisket meat, rinse off the blood water, change the knife into a 3 cm square, drain the water and put it into the pressure cooker.
2. Heat 200 grams of salad oil under the pot, add 80 grams of shallots and ginger slices and stir-fry, add 30 grams of dried chili peppers, 15 grams of tangerine peel, 10 grams of fragrant leaves, 7 grams of nutmeg and stir-fry the aroma, add 5 kg of water, add 60 grams of braised soy sauce, 40 grams of sugar, 25 grams of salt, 10 grams of white pepper powder and pour into the pressure cooker to immerse the beef, press on the heat until soft and rotten, and the soup is fragrant.
Beef toppings
Beef offal toppings:
Put 1500 grams of tripe, beef intestines, beef hearts and beef tendons into the basin, add flour and aged vinegar and wash them repeatedly, drain them with flying water, and change the knife into strips. Beef offal is cooked according to the method of making "beef toppings".
Beef offal toppings
Large meat toppings:
1. 4000 grams of pork belly with skin three layers of pork belly into pieces, put into boiling water to blanch and remove fishiness, scoop up with a net cloth to absorb the water, put in 60% hot oil and fry for 3 minutes until golden and dry, at this time the oil part of the meat is forced out, and the meat pieces are scooped up and drained for later.
2. Heat the pot into the bottom oil to 40%, add 120 grams of green onion, 120 grams of ginger slices, 80 grams of garlic cloves, 4 star anise, 60 grams of southern ginger slices, add 200 grams of wild mountain pepper chips, Pixian bean paste 150 grams, spicy girl sauce 100 grams, millet spicy section 40 grams to simmer out the aroma, pour in pork belly pieces, stir-fry well and cook into the second pot of wine 150 grams, high heat to dry the wine, add water before the top of the meat pieces three fingers high, put in 300 grams of flower carving wine, beer 200 grams, sugar 50 grams, soy sauce 35 grams, salt 30 grams, 20 grams of red yeast rice, 20 grams of monosodium glutamate, 20 grams of chef's four treasures of old hen powder, stir well, simmer on high heat for 2 hours, until the meat is soft and rotten, and the oil is fully forced out.
Large meat toppings
Panda shoot toppings:
1. 3000 grams of panda shoots (that is, Ya'an Tianquan's smoked arrow shoots, black color, crisp taste, strong flavor) wash and foam hair, rinse and set aside water.
2. Put the bottom oil into the pot and burn it to 50% heat, add 1000 grams of pork belly cubes to fry out the oil and aroma, add 35 grams of Zhuhou sauce, seafood sauce and 10 grams of Lee Kum Kee spicy sauce, put in the panda shoots and stir-fry evenly, add broth to soak the raw materials, add a little salt, chicken powder and cook for 30 minutes, turn the heat to collect the thick soup.
Panda shoot toppings
Pickled pepper chicken offal toppings:
1. Wash 1000 grams of chicken offal, add cooking wine, white pepper, salt, monosodium glutamate, starch and sizing, marinate for 5 minutes and set aside.
2. Put 100 grams of bottom oil into the pot and burn it to 60% heat, add 250 grams of red pepper, 50 grams of ginger shreds, 50 grams of green onion, put in Pixian watercress crushed 50 grams and sauté red oil, add chicken offal, cook 50 grams of cooking wine and stir-fry over high heat, add 1000 grams of two soups and bring them to a boil, transfer 15 grams of chicken powder, 15 grams of salt, and 2 grams of white pepper powder out of the pot.
Pickled pepper chicken offal toppings
Vegetarian pepper sauce toppings:
100 grams of rapeseed oil, 30 grams of lard under the pot to 40% heat, add 3000 grams of minced pork belly and fry over low heat until it changes color, then add 100 grams of sweet noodle sauce and stir-fry to make fragrant, add cooking wine, soy sauce and salt to taste, pour 500 grams of fresh soup to boil, collect the soup on high heat, and put it into a casserole pot.
Vegetarian pepper sauce toppings
Hanging soup
Red Soup:
Heat the pot to 50% of the bottom oil, add 600 grams of Yangjiang tempeh grains and fry them over low heat until the surface is foaming, pour in 1000 grams of diced pickled radish, 450 grams of diced ginger, 300 grams of bright red millet spicy and stir-fry dry water vapor, add 300 grams of watercress crushed in PiXian County, 240 grams of sweet noodle sauce and stir-fry incense, pour into bone broth 20 kilograms of high heat and boil, simmer for 20 minutes, add 90 grams of big ace soy sauce, 75 grams of salt, 60 grams of chicken powder, 45 grams of white pepper powder, and 30 grams of sugar and stir well.
Red soup
White Soup:
Chicken skeleton 3000 grams, chicken feet 2000 grams cut off the toenails, wash and drain, put into the pot after boiling water, add 2500 grams of onion (all four), pour 25 kg of water, heat for 3 hours until the soup turns white, at this time the soup is slightly thick, full of flavor, and because of the addition of onions, the soup is slightly sweet, without a trace of peculiar smell.
White soup
Walk the surface
Red soup tart noodle mixing process:
Add 60 grams of red soup, 10 grams of red oil, 3 grams of chicken essence, 2 grams of monosodium glutamate, 1 gram of pepper noodles, add cooked noodles, and put the corresponding toppings (beef/beef offal/large meat) according to the requirements of the diners' order.
White soup panda bamboo shoot noodles mixing process:
Add 60 grams of white soup, 10 grams of red oil, 3 grams of chicken essence, 2 grams of monosodium glutamate, 1 gram of pepper noodles, add cooked noodles, and put panda shoot toppings on the bottom of the bowl.
White soup pickled pepper chicken noodle mixing process:
Add 60 grams of white soup, 10 grams of red oil, 10 grams of diced kimchi, 3 grams of chicken essence, 2 grams of monosodium glutamate, and 1 gram of pepper noodles to the bottom of the bowl, add the cooked noodles, and put the pickled pepper chicken offal toppings.
Vegetarian pepper noodles are dry mix type, no need for the bottom soup, add 15 grams of red oil chili peppers, 10 grams of soy sauce, 10 grams of sesame paste, 5 grams of garlic paste, 3 grams of chicken essence, 2 grams of monosodium glutamate, 1 gram of pepper noodles, and add cooked noodles to the table.