Bean blossom noodles
In terms of production techniques, there are three main streams of Chinese noodles
Face-to-face, ramen (ramen), face-cutting. The hand-cut noodles in the Prachuap Khiri Khan region are known for their meticulousness, complexity and exquisiteness. This method first kneads the dough repeatedly into a blank, then compacts it with a rolling stick, wraps it into a cylinder, rolls it repeatedly, makes the dough thick and evenly tough, and then folds the spelled dough into multiple layers, and cuts it with a knife into noodles of the same thickness and length. This noodle is delicate, swollen and refreshing. Bean blossom noodles are folk snacks with bean blossoms as the noodles, this kind of noodles combine the tenderness of bean blossoms, the smoothness of handmade noodles, the crispness of crisp peanuts, the crispness of kohlrabi, and the spicy and mellow freshness of the ingredients in one bowl, giving food the taste stimulation with multiple levels.
Ingredients: 10 eggs, 1000 g flour, 50 g bean flour, 45 g salt, 3 packets of inner fat tofu
Peanuts 150 g, soybeans 50 g, kohlrabi 150 g, red oil chili pepper 100 g, peppercorn powder 20 g
200 grams of soy sauce, 25 grams of balsamic vinegar, 15 grams of pepper, 25 grams of monosodium glutamate, 100 grams of lard, 100 grams of shallots
Pork barrel bone 1500 g, ginger 75 g, cooking wine 25 g
Preparation method
1. Pour the flour on the dough case, create a pit in the middle, put the egg into the dispersion, add 10 grams of fine salt, stir the flour and the egg evenly by hand, repeatedly knead the thin ball, insert it into a square dough, both ends, the middle of the thickness is the same, use the dough stick from right to left, and repeatedly press on the noodle damage from left to right, so that the noodle damage becomes longer, wider, and becomes a dough skin. Then use the dough stick to push the two ends of the dough and the edges around it, so that the thickness of the dough is even around, spread the bean flour, wrap the dough on the wiping stick, push hard, push the force evenly, so that the thickness of the dough is consistent. After the dough is adjusted, pull out the dough stick, fold the dough, press the dough with your left hand, and take a long knife in your right hand to cut the dough into thin strips, add bean flour, and shake the noodles for later.
2. Put the pork bones into the pot, mix water and bring to a boil on high heat, add 45 grams of ginger, cooking wine, boil into a fresh soup, put 5 grams of refined salt and pepper to taste, switch to a small heat to put the inner fat tofu in, feed into the flavor. The peanuts are sautéed in salt, cooled and pressed into coarse pieces. The soybeans are fried in a frying pan. Wash the kohlrabi and cut into pieces. 30 grams of ginger made into ginger water. Cut the shallots into chopped green onions.
3. In 10 bowls, add red oil chili pepper, peppercorn powder, soy sauce, balsamic vinegar, ginger water, monosodium glutamate, lard and green onion.
4. Put the boiling pot on the high heat, boil with water, put in the noodles and cook until mature, walk the pot into the cooking bowl, and then add a dried tofu on the top of the noodles, sprinkle with salt and fry peanuts, crispy soybeans.