"Do you order food?" Every time I drink noodles from a large bowl, someone asks me that. This sentence is a phrase I have often heard in the south for 20 years, and it is also the first Cantonese I have learned.
How fragrant are the noodles? In eastern Henan, we will know by walking around the village at noon. Everyone came out with bowls of noodles. If you see a man who has not drunk noodles and nibbled on a dry bun, don't be surprised, don't ask, it must be the wife back to her mother's house.
Greeting each other is also: eating miles, what noodles?
Henan's noodles are delicious and varied. The people of the whole country know that the braised noodles are not to be said, the soup noodles that are often eaten can produce more than ten kinds of patterns, today we will talk about the stewed pot noodles, radish noodles, sesame leaf noodles, home-cooked garlic juice fishing noodles, see which kind of noodles are most likely to eat:
【Stewed noodles】
1. Ingredients: soybean sprouts, celery segments, lean pork, chinese cabbage, freshly rolled noodles
What dishes to put in the pot noodles can be based on the season or their own taste, and what dishes you want to eat. I picked a few common things to buy.
With freshly rolled noodles, the noodles rolled by hand are even more delicious. Sprinkle some flour on top of the noodles, and the soup will not be thin and watery, and the thick paste will be more delicious.
Buy some hind leg meat at the supermarket and cut it into shredded meat, and pork belly can also be more fragrant.
Wash the celery and soybean sprouts, and cut the cabbage into sections to help you, it is not delicious.
2. First fry the shredded meat, stir-fry the aroma, it is best to slide the pot first and then fry it is easy to stick to the pan, after smelling the meat aroma, put in the green onion, ginger slices, add a little soy sauce To fry the color evenly, put in celery, soybean sprouts on high heat to simmer out the aroma.
Then add water along the edge of the pot, a person adds a bowl and a half of water is almost the same, the amount of rice can add more water.
Add salt, chicken powder, pepper, thirteen spices, soy sauce to taste, noodle soup should be slightly salty, and the boiled noodles are salty and moderate.
Cover the pot and bring the soup to a boil over high heat, then put the noodles into the pot, and take the chopsticks under the noodles to prevent sticking to the pan.
The noodles are all floated up and cooked, this time put the cabbage into the pot, the cabbage becomes soft (in the Henan dialect: the cabbage collapsed) drizzled with sesame sesame oil, you can put the noodles out to eat.
Go to the root of the wall and pile up a grain, take out the garlic in your pocket, bump a garlic and suck the noodles, and a few people spray it again, and it will be very beautiful, and the little days will not mention how beautiful it is.
【Radish shredded noodles】
Fresh turnips this year just came down, look at the radishes planted in this yard, the top ones are big and watery. After eating, don't worry about me, in the morning radish stew noodles on the big white steamed buns, at noon radish shredded soup noodles, thick and mushy to a bowl, a day has endless strength.
1. Wash the large radish and cut into strips, then cut some spring onions, cut some green onions, and ginger slices will be used to fry the pot.
This shallot we pickle well out of the flavor, add salt, monosodium glutamate, chicken powder, pepper, thirteen spices, small ground sesame oil to fish evenly, this is not only to give the green onion yard flavor even the flavor of the noodle soup are adjusted.
The noodles made with radish shredded noodles or hand-rolled noodles taste good, and this time is too late to buy the ready-made ones directly.
Sprinkle more flour on the noodles, so that the noodle soup is thick and mushy, and if you don't sprinkle the noodles, the soup is thin and the water is not tasteless.
The noodles are too long to give it a short point.
Sprinkle the chopped radish with a little salt, preferably out of the water, wrap a distillation cloth around the squeeze and squeeze the water, and sprinkle flour so that each shredded radish is covered with flour.
2. Before frying the radish shreds, you must first slide the pan or it is easy to stick, after sliding the pan, pour out the hot oil and add cool oil, and sprinkle the radish shreds evenly inside. Drizzle some oil along the edges of the pan, do not stir and shake the pan, and fry slowly over medium-low heat.
After the surface is set, I open the radish shreds inside and fry them fragrantly, fry them with the color up, and the flavor also comes out, and put the green onion ginger slices into a piece to fry out the aroma.
Keep frying the shredded radish until one by one golden and dried and then pour it out.
Add water to the pot under the noodles, first put the pickled green onions into it, a little bit of raw soy sauce to color, after boiling on high heat, put the noodles down, stir the province of adhesion into a lump, the noodles float up without a hard core basically cooked.
Put the shredded radish into it and bring the aroma concentration of the soup, sprinkle a handful of thorn leaves before leaving the pot, and the fragrance will float up to our radish noodles.
【Sesame leaf noodles】: Bean noodles or ordinary noodles are OK
Every year, when the sesame seeds are about to ripen, the old family will pinch some sesame leaves, take advantage of the cool sun to store them, and take them out to wash and knead the strips when the winter vegetables can't keep up.
Even now that I can buy any dish, I will still make a pot of sesame leaf soup noodles from time to time, and the thick paste is what I want to drink. Sesame leaf noodles are made, and today I will let you see the next pot.
1. Dried sesame leaves are soaked in water in advance, and after soaking soft, they are rubbed and washed by hand, until the water is clear, and the sesame leaves can not eat the bitter taste.
Cut some green onions, squeeze out the sesame leaves and cut them into two knives and put the green onions together in a pot, add three spoonfuls of salt, two spoonfuls of chicken powder, pour some sesame oil and marinate for a while.
Cut a few strips of pepper, green onion, leeks together, add salt, monosodium glutamate, chicken powder, sesame sesame oil and mix well, and then mix the noodles to eat fragrant and appetizing.
Wash some more soybean sprouts.
2. First fry the soybean sprouts for a while, the bean sprouts are fried first, add water to the pot, turn the heat to boil and pour the bean sprouts, put in the pickled sesame leaves and continue to boil for a while.
Cook the aroma of sesame leaves and add some soy sauce to make the noodle soup more rosy. Then sprinkle the bean noodles into the pan and stir with chopsticks to prevent the noodles from sticking together.
Bean noodles are more resistant to cooking, you can cook more soup will be more fragrant, noodles cooked off the fire to serve rice.
It is no problem to eat two bowls of leeks and peppercorns that have just been mixed.
【Garlic sauce fishing noodles】: Wattle leaves, garlic, sesame salt, shredded egg, cucumber shredded
1. Let's first look at the ingredients, thorn leaves, garlic, sesame salt, egg shreds, cucumber shreds to mix this garlic juice, the whole process does not need to be fired.
Pat the garlic flat, put some ten-spice leaves in the garlic mortar, and do not put it. Add a spoonful of salt and mash into garlic paste.
After mashing, it is all up to the garlic to taste it, don't be reluctant, garlic should be more.
Add two scoops of light soy sauce, three scoops of sesame oil, five scoops of aged vinegar and one scoop of chicken powder. Then pour in the right amount of sesame salt Sesame salt itself is salty, and there is no need to put salt here.
Prepare a small bowl and dig in the appropriate amount of tahini and open it with warm water. It is best to dilute it a little to facilitate mixing, and it will not become a lump. Pour the tahini in the garlic paste and stir well.
2. After the garlic juice is mixed, start cooking the noodles.
Cook half a pot of boiling water, add noodles, and shake them with chopsticks to prevent sticking. Noodles are preferably freshly rolled wet noodles, hand-rolled noodles are better, and the tendons are chewy.
Wait until the noodles are all floating up without a hard core and are basically cooked.
Fish out the noodles with water too cold, fishing noodles must be too cold with water, refreshing and sharp to eat quickly. Then pour the garlic juice and knead the cucumber strips, shredded eggs and wattle leaves, which is called a refreshing taste.
In addition to the above 4 kinds of noodle practices, Henan also has many types of noodles, steamed noodles, brine noodles, braised noodles, fried noodles, knotted noodles, noodles, whistle noodles, pulp noodles, miscellaneous noodles, hot dry noodles, dumpling noodles, etc. What is your favorite food?