In chinese folk traditions, there has always been a custom of eating longevity noodles on birthdays, which are said to be related to Emperor Wu of the Han Dynasty, and the main ingredient of longevity noodles is high gluten flour, with various spices, representing people's good wishes for the future.
The face is the face, "the face is long", so people borrow long noodles to bless longevity. Gradually, this practice evolved into the habit of eating noodles on birthdays (festivals), called eating "longevity noodles".
ingredient
High gluten flour, water, quail eggs, cherry tomatoes, yu cai heart, shiitake mushrooms, squeezed vegetables, bone broth to taste, oil, salt, chicken essence, pepper, soup emperor a little each.
(1) Pour the high-precision powder into the basin and stir well with salt, add water to mix into a dough, and firmly tie soft, and feed for 30 minutes.
(2) Place the dough on the case, roll into thick and thin strips (slightly thin), and then put into the oil pan until the reconciled dough is finished.
(3) Pull the plated noodles directly into the pot of boiling water, cook and fish into a bowl.
(4) Add salt, chicken essence, pepper and soup to the boiling bone broth to make a good taste, pour it into the noodles, and then put the cooked quail eggs, cherry tomatoes, yu cai heart, simmered shiitake mushrooms to form a certain shape, and finally sprinkle with squeezed vegetable cubes.
Yansheng Xuanyuan Imperial Face
赉渫: 澞塬 represents the soil - the main center, the long summer, the wet, the yellow, the flesh
Interpretation: Xuanyuan is the name of the ancestor Of the Yellow Emperor, the Yellow Emperor is the king of Tude, corresponding to the Chinese side, corresponding to the yellow, and the secret coincidence of the heavenly machine. In ancient times, it was called the emperor, just as yellow was only the special color of the emperor, which was different from the rest of the four peoples, and the supreme honor and glory ended here.
Ingredients: angelica, cinnamon, cloves, wild mushrooms, native eggs, seafood, coriander, etc
Efficacy: Peiyuan solidifying the foundation, prolonging life
Yansheng Dragon Fu Noodles
Feathers: Rhinoceros Represents wood - the Lord Orient, Spring, Wind, Cyan, Tendons
Ingredients: tea tree mushrooms, ribs, bone broth, tangerine peel, white root, spinach, etc
Effect: Nourish the yin and moisturize, strengthen the spleen and supplement calcium
Yansheng Tiger Noodles
Yingdang: The dove candle represents gold - the main West, autumn, dry, white, skin
Ingredients: Ginseng, lark mushrooms, lilies, nutmeg, pigeon soup, etc
Effect: Nourish yin and lungs, nourish kidneys and nourish face
Extended turtle life noodles
Scorpion Hammer: Jiegen represents water - the main north, winter, cold, black, bone
Ingredients: mushrooms, mushrooms, chicken soup, poria, grass fruits, wood aroma, sand kernels, etc
Benefits: Nourish the mind, calm the mind, neutralize and stomach
Longevity of sparrow-edged noodles
Silk: Mist represents fire — the main south, summer, summer, red, vein
Ingredients: angelica, ginseng, coix seeds, fresh peppers, tomatoes, beef broth, etc
Effect: Invigorate blood and qi, nourish and strengthen the body
There are roughly three ways to make noodles:
(1) Pulling method: The fully matured dough is repeatedly pulled into noodles. This method is mostly manual operation, highly experienced, and the quality and curing requirements of the flour are quite strict. Many famous noodles, such as dragon's whisker noodles, hollow noodles, etc., belong to this category.
(2) Rolling method: the dough is first repeatedly rolled or rolled into pieces, and then striped. The general bulk marketing mechanism of fresh noodles belongs to this category, and together with drying (or drying), cutting, packaging and other links, it becomes noodles (the wet noodles are hung on bamboo poles to dry and get the name). The degree of dough ripening and the drying conditions of the noodles are important production factors affecting the quality of the noodles.
(3) Extrusion method: the dough is placed in the pressure mold to be pressurized, and the dough is extruded into strips from the mold hole. This noodle is also known as "wonton", and the taste is hard and solid. This method is commonly used when making noodles from coarse grain flour mixed with wheat or whole semolina. There is machine pressing, and there is also small-scale manual pressing. The noodle extruder used in Yan'an City in northern Shaanxi has a large pressure, the temperature of the noodles rises during the extrusion process, the finished product can reach a semi-cooked state, and the coarse grain noodles made are elastic.
Noodle production methods, in addition to the differences in the noodle molding process, in addition to the important part of the characteristics of noodles is to add accessories, especially the famous noodles formed by pulling and shaping, generally adding an appropriate amount of salt or baking soda.