Men and women who are about to become relatives may wish to come to Shanxi to eat a bowl of "dragon and phoenix noodles", and the dragon and phoenix are auspicious

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"Dragon and phoenix noodles" is a traditional festival noodle dish in Yongji County, Jinnan Province. Whenever the local people set an auspicious day for their children, they always invite relatives and friends to eat a meal of dragon and phoenix noodles, which means that the dragon and phoenix are auspicious.

The source of the dragon and phoenix noodles, it is said that during the Ming Dynasty's Apocalypse years, the qin and Jin provinces were in drought for many years, and Emperor Xizong Zhu Youxiao paid a private visit in the fourth year of the Apocalypse (1624) to understand the disaster situation, passing through the Niujia Tomb Village (now Yongji County) under the West Emei Ridge in Puzhou, eating a meal of cuicui noodles made by the village girl, suddenly feeling full of fragrance, "dragon" heart is very happy, that is, the village girl is a noble concubine, and gave the name of cui cui noodles as "dragon and phoenix noodles". Since then, when people are betrothed to their children, they always have to eat a bowl of dragon and phoenix noodles for an auspicious picture.

Do not use vinegar, ginger and garlic for dragon and phoenix noodles. Not putting vinegar means treating each other sincerely between husband and wife, and not vinegar. Do not put ginger, ginger is similar to the zombie sound, meaning that the love between husband and wife will last forever, and the white head will not be counted until the old age.

Ingredients: 500 grams of fine powder, 200 grams of spinach, 2 eggs, 20 quail eggs, 50 grams of shredded fish, cucumber, a little tomato.

Method:

(1) First take 250 grams of refined powder, put it in the basin, add a little salt, add 220 grams of water, and form a dough, knead well, cover with a damp cloth and cook for 30 minutes.

(2) Take 200 grams of spinach leaves, wash them with water, chop them into minced pieces, mix well with a little salt, wrap the vegetables with a clean cloth, squeeze the spinach juice into another basin with force (or put the spinach minced spinach into a blender, beat into spinach juice), beat two eggs, add a little water, pour 250 grams of fine powder and mix well into green dough, knead well, and eat well.

(3) The two kinds of dough are pressed into the same size of the dough, and then the two kinds of cakes are stacked together to make a two-color noodle, that is, the dragon and phoenix noodle blank.

(4) Take 20 quail eggs and make poached eggs one by one. Take 50 grams of shredded fish and shredded chicken, cook them in boiling water and cool them, drain them.

(5) Put the raw dragon and phoenix noodles into a pot of boiling water and cook, use cool water, fish into 10 bowls, put two poached eggs, 5 grams of shredded fish, a little green onion, two slices of cucumber, two slices of tomatoes and chopped coriander in each bowl, and add salt, pepper, sesame oil, monosodium glutamate, add chicken broth.

Features: bright colors, fragrant soup, smooth and refreshing noodles, meaning deep and long.