Braised noodles are a specialty of Henan noodles. According to Zhang Hailin, a scholar of food culture in Henan Province and a member of the Henan Provincial Intangible Cultural Heritage Expert Committee, braised noodles are an evolution and reproduction of the ancient bū tuō technique. According to the Qi Min Zhi Shu (Qi Min Zhi Shu), "Feeding the dumplings, like a big finger, two inches and one break, soaking in a basin of water, it is advisable to use your hands to the side of the basin to make it extremely thin, and all of them are boiled and boiled one by one." "It is to take the reconciled noodles, take two inches as a section, thin them by hand, boil them and eat them." Braised noodles are in the same vein as it, but at that time it was called boiling, today it is said to be braised, and braised noodles are also one of the cooking methods, which is a cooking method that makes the raw materials flavored and thick in soup with a high fire and a relatively long time.
In 1956, Zhengzhou Catering Company established Heji Braised Noodle Restaurant, which became the first noodle restaurant in Henan to use lamb braised noodles as a franchise. Compared with traditional Chinese food, this new type of braised noodles is convenient and fast, so it quickly subverts the previous habits of Henan people eating noodles. In this way, braised noodles have only been famous for more than 60 years.
Braised noodles are a type of fresh ramen, and the wide noodles look crystal clear, soft and elastic to eat. When the braised noodles are served, the silky white braised noodles, lying quietly in the sea bowl, lying on the face are green kelp, red-gray lamb slices, green coriander and green onions, just look at the color and appearance, it makes people appetite, coupled with the smell of the nose, tempting our taste buds, take a bite of the noodles, the tendons are smooth, drink a mouthful of soup, the aroma is strong, the delicious explosion on the taste buds. Braised noodles are eaten in the mouth of the smooth, delicate and elastic, tendons and not easily broken, is delicious, economical, well-known in the Central Plains, the country.
How are the delicious braised noodles made?
The recipe for "noodles" in braised noodles is mainly wheat flour, salt, and vegetable oil.
1. And noodles: use high-quality high-gluten wheat flour, add 1.0%-1.5% table salt, add water 50%-56% (different flour absorbs water differently), the noodles are slightly softer, wake up the noodles for 10min, knead or calender 1 time, repeatedly knead or calender at least 3 times to make it tough.
2. Wake up noodles: place at room temperature for 2-3h, so that the gluten network structure is fully formed, and the dough cake is more elastic.
3. Dough: After waking up the dough, divide the dough 100-125g on the operating table and roll into about 15cm long strips.
4. Tablets: the dough is hand rolled into or pressed into a dough sheet that is 20cm *8 cm*0.5 cm thick, smeared with vegetable oil on the outside, stacked piece by piece, if not coated with vegetable oil, it is easy to stick.
5. Re-wake up the noodles: leave at room temperature for 0.5-1h to relax the dough.
6. Boiling soup: The soup of braised noodles is boiled with high-grade tender lamb or beef, lamb bones or beef bones (split to expose the bone marrow in the middle), and ginger, star anise, goji berries and other ingredients are boiled for more than 5 hours, first rolled over high heat and then simmered over low heat to cook into a white soup.
7. Prepare dishes: kelp shreds, shredded tofu, coriander, quail eggs, black fungus, these side dishes are excellent partners for braised noodles.
8. Boiled noodles: When the braised noodles are used, they need to be pulled into a thickness of 0.1-0.15cm, a width of 0.8-1.0cm, boiled noodles in white soup or water, the general cooking time is about 5min, when the braised noodles are almost cooked, add side dishes to cook. If the noodles are boiled in water, add the white soup after the noodles are served. In addition, some noodle merchants will cook some noodles to eat, and the collision of braised noodles and noodles is also a unique flavor.
9. The braised noodles are complete. Merchants sometimes distribute small plates of sugar and garlic, which are fresh and refreshing.
Note: In the process of making dough sheets, and noodles should be soft, kneading should be achieved, waking noodles should be complete, to ensure that they can not be beached in a short period of time, after pulling the strips are not easy to be too narrow, so that the noodles are not easy to break when making, and soft and elastic. If you want to become a professional noodle chef, you need a lot of practice.
Everyone has time to carefully taste the taste characteristics and taste of Henan braised noodles.
