#寻找头条生活家 #
[Come and see me] [Come and see me]
Jiangnan famous town Jiang, located at the confluence of the Yangtze River and the Beijing-Hangzhou Grand Canal, forms a majestic and beautiful style of "three sides of the green ring undulating, the peaks contain daisy, and the layers of mountains are stacked; on the one hand, the river is horizontal, sparkling, and the sails are dotted".
Zhenjiang has three monsters: "Balsamic vinegar is not bad, the meat is not a dish, and the noodle pot is boiled in the pot." Zhenjiang out of balsamic vinegar, sour but not astringent, fragrant and slightly sweet, color thick and fresh, long-term storage is not bad. The same is true of the old vinegar in Shanxi, which is not strange. The meat is a famous product of Zhenjiang, which is frozen and transparent, shaped like crystal, with white skin and red flesh, crisp and tender. However, the meat is neither a chewing head with sake nor a dish to serve, but a "snack" eaten in the morning restaurant, making a pot of tea, and dipping the meat in ginger vinegar. This is a real monster. The strangest thing is the "cooking pot lid in the noodle pot".
On the streets of Zhenjiang, there are many noodle restaurants, a large iron pot to cook noodles, boiling noodle soup floating in a wooden round pot lid. This is Zhenjiang's extremely peculiar pot lid noodles. There are many toppings for Zhenjiang pot cover noodles, including pork liver noodles, waist flower noodles, large row noodles, long fish noodles, three fresh noodles and so on. In fact, the quality of tasting noodles is not only how good and expensive the toppings are, but in the most basic noodles. Pick the cheapest one, add some soy sauce and green vegetables to the bowl, and then you can eat something famous. The characteristics of the pot lid noodles are that the noodles are soft and hard and palatable, the flexible tendons, the soup clear noodles are fragrant, mellow and delicious. Just imagine, in a famous city in Jiangnan like Zhenjiang, residents are accustomed to eating rice, there can be so many noodle restaurants to operate, almost all day long customers, so many people love this noodles, and enduring, passed down for hundreds of years, this pot cover noodles must be superior, there must be mysteries in it.
To crack the mystery of the pot lid noodles, we can only explore it from its name. Pot lid noodles are also called "guy noodles", "jumping noodles", "knife noodles". These four titles are precisely the four key processes of pot lid noodle production. The unique taste of the pot lid noodles can never be made with machine cut noodles.
First, "gang noodles" has been interpreted as "a noodle shop opened by a partnership", but not also. "Gang noodles" are likely to be "facets". It is said that the noodles in Zhenjiang are made of edible alkali, and the noodles with alkali are resistant to cooking and have a smooth taste. How much alkali to add, how much water to add, warm water or cool water, etc., have their own mysteries in it. Some characters in Zhenjiang are pronounced differently from Mandarin, such as the "dish" character for pork, which reads "nitrate"; the word "he" on the face is pronounced as the word "gang".
Second." "Jumping" is the key. The noodles of the "pot lid noodles" are not kneaded by hand, but are repeatedly pressed on the board with a thick bamboo pole. The "skipping noodle master" has to jump up and press the bamboo pole with his lower hips, and fight the weight of the whole body to tie the noodles, and it can be imagined that this side must be very hard. There is a kind of "bar head" steamed bun in Shandong, and its noodles are pressed out with a bar. The noodles pressed out in this way are tight and strong enough to eat. The "noodle jumping" master is not only skilled, but also has a good body, jumping around, like a dance, skilled, and a must. According to reports, twenty-five pounds of noodles, at least "jump" for forty minutes.
Third." Knife noodles", which means hand-cut noodles. The name "small knife" probably means a very thin noodle, but in fact, this knife is very large and heavy, and one family's knife weighs seventeen or eight pounds, which is a treasure handed down from the ancestors. The cutting process requires that the thickness of the cut noodles be uniform.
Fourth. Boil the pot lid". There are the first three processes as the foundation, and you must also grasp the level of cooking noodles. The pot should be large, the water should be wide, the fire should be strong, and the noodles should be boiled one by one. If you put down a large pot of noodles, the first fished will be raw, and the later fished will rot. The moment the master grabbed a handful of noodles in his hand below, he had a grasp of the fire in his mind. There is a century-old noodle restaurant, other processes are constantly changing, only the cooking process, more than ten years are the boss lady alone. This shows the key to this process. The "pot lid" boiled in the noodle pot is made of a locally produced mountain water wood, and the cooked noodles have a faint aroma, and the pot lid is always floated in the most boiling place.
As for why you want to "cook the pot lid", there are several theories. One is the need for business. In the boiling cauldron, several or even a dozen customers have different numbers of noodles at the same time, and as the noodle soup tumbles, the noodles are easy to twist and shift, and the "boiling pot lid" cleverly solves this problem. The lid of the pot suppresses the boiling noodle soup, and the noodles are honestly adsorbed under the lid and will not be entangled in chaos. One is to keep the noodle soup clear. The lid is always floating in the most boiling place, and the foam is scattered around the lid, and the noodle chef can constantly remove the foam to keep the noodle soup clear and not cloudy. None of this seems to have much to do with the taste of the noodles. The mystery of the delicious pot lid noodles seems to be found in the legends and stories.
Legend has it that in the early years, a Shandong couple, the husband was sick and did not think about tea, the wife deliberately rolled out the noodles for him to eat, the husband either felt that the noodles were too hard or too bad. One day, the wife boiled noodles just opened the pot, overheard the husband calling and accompanied by a sharp cough, the wife will go in response, and afraid that the pot overflowed, in a hurry, put the small wooden lid of the pot on the pot table into the boiling pot. When the wife returned, she thought that the noodles were cooked, so she took off the small wooden lid and put the noodles in a bowl to taste, and when it was okay, she served it to her husband. Unexpectedly, the husband kept saying that it was delicious, and even ate a large bowl. Of course, the wife was happy, and the next day she concocted the pot lid noodles, and the husband still ate very well. The wife seems to have realized a truth. A few months later, her husband recovered and went to Zhenjiang to find friends to make a living. After he had been gone for more than half a year without a word, his wife went to Zhenjiang to look for a husband. With nothing to live on, she helped cook at a restaurant. The clever wife thought that if she could get the boss to agree to operate the pot lid noodles, her husband would definitely find him when he heard the news. The boss felt that it was interesting, so he asked the foreign woman to cook and sell pot lid noodles. The business was surprisingly good, and the women studied and improved more carefully, so it became a characteristic noodle spot in Zhenjiang. The impoverished husband heard that the city sold pot noodles, so he was curious to watch. Seeing the small lid floating in the cauldron, the husband couldn't help but think of the virtuous wife at home. Is there really such a coincidence in the world? He looked at the back kitchen doubtfully, and saw a woman who resembled a wife, he rubbed his eyes and looked closely, and sure enough, it was the wife who was thinking about twilight. The wife also recognized the husband, and the husband and wife hugged each other and wept. The owner was deeply touched by the couple and funded them to open a noodle shop specializing in pot-cover noodles. Since then, the habit of Zhenjiang people eating rice and not eating noodles has been changed.
The secret of the pot lid noodles lies in increasing the boiling temperature of the soup. Under normal circumstances, the water to 100 ° C to boil, the boiling point of the boiling noodle soup is lower than pure water, after the opening of the pot temperature is not too high will overflow the pot, the noodle soup will come out, the commonly used method is to light cold water or remove the fire. In this way, the noodles are always in the case of half-boiled and half-soaked, and the taste is naturally poor. In comparison, rice stewed in a pressure cooker tastes better than rice stewed in a normal steamer. This is because the water temperature of the steamer is generally lower than 100 ° C, while the water temperature of the pressure cooker will generally reach about 125 ° C, and the food will be boiled up quickly. In general, the water temperature of the steamer will also decrease with the increase of the terrain, and the boiling point of the water will decrease by 3 ° C for every 1000 meters of altitude increase. That is to say, the boiling point of the water to the top of Mount Everest is only 73.4 ° C, and there is no pressure cooker here, and the rice can only be soaked instead of cooked. Chinese cooking pays attention to "heat", and the processing of staple foods should also pay attention to "temperature". Rice in a half-cooked, half-soaked state and a high-temperature cooked state will never taste the same. Pot lid noodles are boiling in the noodle soup, because the pot lid is pressed in the most boiling place, there will be no overflow of pot soup phenomenon, the noodle soup is always at a high temperature, the noodles are always in the process of strong boiling, so the smooth tendon road tastes good.
Is that the truth, you say?