Puning noodle line, also known as Puning salty noodle line, Chaoshan longevity noodles. It is one of the unique traditional Han cuisines in Puning City, Guangdong Province.
Noodle type such as yarn, the taste is flexible and salty, Puning salty noodle line is made of high-quality wheat flour with salt water salt processed into thin as silk silk slender noodles, Chaoshan language "noodles" pronunciation and "life" similar, so the long noodles have the meaning of long life, so there is a longevity noodles, life is called. It is deeply loved by the broad masses of the people and overseas Chinese at home and abroad.
Chaoshan customs
In the Chaoshan area, the Puning noodle line is also often called chaoshan longevity noodles, which means long life and auspiciousness. Every festival and birthday celebration, Puning noodles are usually given as gifts. The use of fried noodle noodles to entertain relatives and friends can be said to be a warm reception; it is also indispensable to hold a feast every New Year's Festival or birthday celebration. Using noodles as gifts to relatives and friends is not a generous gift, but it can also be regarded as a heart. This shows the status of the noodle line in the minds of hipsters in the past.
The production process of noodles is cumbersome, not made by each household, but by a special noodle workshop. The surface line is placed in a cool, sealed place, which is not easy to spoil and breed bacteria, and has a long storage period. When eating, use boiling water once and then cook, which is very convenient to eat.
Puning noodle line features
Puning noodles are suitable for stir-fry noodles, with Puning noodles fried noodles, the taste of fried rice noodles, pho, fried noodles, etc. to be delicious, easy to fry. The fried noodles have a slightly tougher texture than rice noodles, are thinner and easier to chew than conventional fried noodle products.
How to eat Puning noodles (how to eat)
Puning noodles are suitable for a variety of ways to eat, can be made into noodle soup or stir-fried, and can also be used for steaming dishes.
1, noodle soup, the use of seasonal vegetables or onions, meat and other materials, noodles first rinsed with boiling water, and then add ingredients to cook with water to eat.
2, fried noodles, Puning noodles are suitable for stir-frying. Seasonal vegetables, shallots, meat and other materials, finely cut shallots, seasonal vegetables and meat shredded. After the hot pot, first fry the greens, fry until they are half cooked and put aside, then fry the shredded meat, stir-fry the semi-cooked and put aside, then fry the noodles, the noodles are fried for about 2-3 minutes, pour in the greens, shredded meat, green onions and fry until the ingredients are cooked, do not have to fry for too long. If you want to be more chewy, you need to put more oil, use a spatula to press the noodles for 2-3 seconds during the frying process, turn the noodles and press again, so repeat 3-4 times.
3. Cold mix noodles. Wash the noodles with water, then put them in boiling water and cook them, then put them in cold water. Ingredients Sesame oil (or olive oil), soy sauce, sauce, pickled vegetables, etc. can be mixed and stirred.
4. Noodle steamed products. Noodles can also be used in cooking, similar to Xingguo rice noodle fish. The noodle line can be superimposed on the bottom of the main ingredient, and the meat and vegetable products are placed on the top and steamed. Recipe Overview: Ingredients can be fish, or pork ribs, marinated according to your taste, or fried.
Wash the noodles with water to avoid being too salty (cold water or boiling water). Take out the steaming pan, place the noodle line on the bottom, and the stir-fried ingredients on top. On the steamer. After steaming out of the pot, pour a few drops of oil, marinade, sprinkle a few handfuls of green onions (you can choose any seasoning dish).
The difference
The production process and taste of Puning salty noodle noodles are different from instant noodles and noodles, and there are several key points in the production.
The key to production
1, mixed noodles, the concentration ratio of brine should be determined according to the spring, summer, autumn and winter climate, the concentration of salt in summer and rain should be higher, before it was operated by the master with experience, and now the science and technology are developed with instrument measurement. Place the dough in an oversized container and stir with brine until the dough is tough and elastic.
2, into noodles, the traditional practice is to rub by hand, put the dough on the board, cut into small pieces with a knife, and slowly roll into slender noodles by hand, which is not hygienic and inefficient, and now it is changed to mechanized noodles, clean and hygienic.
3. Steam it in a natural environment and then dry it naturally. When eating Puning salty noodles, blanch the part of the salty taste of the noodles with boiling water, go through the cold water, and then fry with the indispensable leeks and other rich accessories.
The kinds are different and different
The difference between Puning noodle line and longevity noodle
Longevity noodles are usually based on long length, and the practice is the same as that of ordinary noodle products. The Puning noodle line is salted, slender, and sun-dried.
The area of the Puning surface line and the alkaline water surface is different
Alkaline water surface is usually not salted, while Puning noodle line is salted, and the taste is slightly tougher than alkaline water surface.
The differences and differences between Puning noodles and noodles
Puning noodle line and hanging noodles are the same, but there are also differences, structurally dried noodles are dry, hard and fragile, while Puning noodles are soft and tough. In terms of taste, Puning noodles are salty, which is chewy and tougher than noodles.
The differences and differences between Puning and Taiwan surfaces
Taiwan noodles have slight similarities with Puning noodles, Puning noodles can be cooked for a long time to become a paste, and have the same shape as Taiwan noodles, but Taiwan noodles do not need to be cooked for a long time. The difference is that Taiwanese noodles are not dried and dehydrated when making, which is easy to cook and finer.
Puning noodles are tough, take longer to cook than Taiwanese noodles, and the soup base is easy to salt. Puning noodles are best for stir-fried noodles, and Taiwanese noodles are best for cooking soup noodles.
Puning noodle production process
Puning noodles are kneaded into a dough with wheat flour (whole wheat flour) and an appropriate amount of table salt, then kneaded into a line, dried and steamed.
Partial source: Network
Editor: Puning Integrated Network
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