Eight shares
What is Culling Eight Shares? Most of the noodles in Shanxi who talk about noodles in Shanxi know knife-cut noodles, ramen noodles, cut noodles, etc., but when it comes to the name of picking eight strands, many people are confused by the second monk. In fact, the eight strands are the tip, also called plucked fish, is the classic pasta of Shanxi, but also a very representative of Shanxi pasta.
Konamesuji
The production method of picking eight strands is simple and fast, the taste is smooth and smooth, and it is easy to digest, so it is widely favored by the public. There are many kinds of raw materials used: white noodles, sorghum noodles, multigrain noodles, red noodles, etc. can be used to make eight strands. The noodles are thinner and softer, placed on a special iron plate shaped and sized like a table tennis board, the left hand is holding the board, the right hand is holding a bamboo skewer or iron skewer slightly longer than the chopsticks, the noodles are cut into one by one, put into the pot of boiling water, cooked and fished out. The eight strands are made with slender ends, the middle part is slightly thick, it looks white and smooth, it is soft and ribbed to chew, and it is combined with toppings to season the seasoning, which is very delicious.
Delicious toppings
A bowl of delicious pointed noodles is not enough only the noodles, and the final taste depends on the "toppings" on the noodles, which are the spices eaten with the noodles. Speaking of spices, we can't help but mention the soul of Shanxi people who eat noodles - old vinegar, but vinegar is only an auxiliary to the main ingredient, and the key is all kinds of blending: stew, fried sauce, brine, tomato eggs, some noodle shops and shredded potatoes.
Good marinade is very exquisite,
The side dishes should be sumptuous,
The process is also meticulous.
Today I will teach you to make a special marinade, a good marinade is very exquisite, the side dishes should be hearty, and the process is meticulous. First of all, cook the pork belly in a specific way: use white water to add peppercorns, green onions and ginger, cook the meat, let it cool and slice it. Then bring water to a boil, add the sliced cooked pork belly slices, add the broccoli, shiitake mushrooms, dried tofu, tofu bamboo, and wood ear fungus and bring to a boil. Secondly, add soy sauce, soy sauce, salt to taste, pour diluted water starch. After that, drizzle in the egg mixture and beat the frangipani to turn off the heat. Heat another pot of oil, simmer the peppercorns, add the sliced leeks and stir-fry them into a bowl. Finally, the sautéed leeks are put into the soup to make a marinade with a sharp tip.
The slightest buckle
The noodle aroma, the blended brine aroma, the sour aroma of aged vinegar, the three flavors are just right, a bowl of seemingly ordinary noodles, but the taste is meticulous, the aftertaste is endless.