Shanxi pasta

As the saying goes, "World pasta is in China, and China pasta is in Shanxi". Before I went out of the province, I didn't think there was much pasta in Shanxi, because we were immersed in this kind of happiness every day and used to eating differently every day. Maybe this is another explanation of "I don't know if I am lucky"? (? ^o^？ )? Hahaha, in order to be a qualified Shanxi person, I need to know our pasta by myself and promote it to everyone! Therefore, with this article, parents are welcome to read it, just come and eat it directly!

? We don't know about pasta in Shanxi, but at first glance, we were really surprised. Ordinary housewives can make dozens of kinds of wheat flour, sorghum flour, bean flour, buckwheat flour and oat flour, such as Daoxiao Noodles, noodles, dried noodles, hollow noodles, enemas and dishes. In the hands of the chef, it is even more amazing, and it is even more innovative, reaching the realm of everything. It is understood that Shanxi's pasta can be divided into steamed pasta, cooked pasta and cooked pasta according to the production process. Next, I will try my best to introduce our pasta varieties to you:

1. Spicy noodles

? Why was it first introduced in Lamian Noodles? Because my mother loves to be a Lamian Noodles, in the hearts of Jincheng people, the best way to entertain guests is a bowl of Lamian Noodles. To eat this bowl of noodles, you should mix the noodles two hours in advance and wake up, Lamian Noodles ... The last bowl with the host's full love, warm hands, and just the right noodles is sent to the guests' stomachs, which is also a kind of communication and exchange.

(Tip: Lamian Noodles in Shanxi is very different from other Lamian Noodles in Lanzhou. It needs to wake up the strength in the face in advance, so it needs to be reconciled one or two hours in advance, and the face must be soft, so that it will not be pulled off when pulling. )

2. Noodles with noodles

Why did you launch noodles for the second time? Because my grandmother is good at cooking noodles, hahaha. In fact, noodles with noodles can also be called steamed noodles. Because it is cooked by steaming, first fry the beans, then mix the dough, roll it up and slice it. Finally, cut the noodles into filaments and add soup to the beans in the pot. Put the cut noodles on the beans and add them layer by layer until the upper layer is slightly cooked, then add the next layer, otherwise the noodles will stick together when exposed to heat or steam. So this noodle is steamed by the steam of the vegetable juice below, so you will find that the noodle will also have the rich fragrance of the vegetable juice. Arrange!

(Tip: In order to avoid the taste of dishes and noodles, you can add a little salt and a little oil when mixing noodles, so that noodles will be chewy, tasteless and stick together. )

3. Noodles

The homonym of harmony is "harmony". When you come to Jincheng, you will see that the streets and alleys are full of Lehe, cauliflower Lehe, fried Lehe, sauerkraut Lehe, cucumber shredded pork Lehe ... In short, Jincheng Lehe likes to eat pot rice at funerals and happy events, and pot rice undoubtedly chooses noodles, so it is also a typical representative of pasta. Because it is quick to use, delicious and full, every family will cook it. So, when you come to Jincheng, remember to try noodles!

(Kneading dough is a tool called kneading bed. Put the kneaded dough into it and squeeze it to make noodles with uniform thickness. The dough needs to be softer because it needs to be squeezed and kept in shape. )

4. Handmade noodles

? Handmade noodles are also a traditional craft, and most people can't handle them well. Handmade noodles need to be neither soft nor hard. They should not only be rolled out by the chef, but also be kept strong, so that people who eat them can enjoy the elasticity of noodles. Therefore, it is also a great test for people who cook by hand. Stir the dough first, then roll it out, then roll it evenly over and over again with a rolling pin until it is rolled into a thin layer, and then call it a day. The last step: slicing (it is also a very technical step, and it is necessary to cut the rolled surface into uniform thickness to show the incisiveness of the knife work).

Speaking of which, you might say, don't they all look the same? Why are there so many kinds? So the essence is that noodles are different and taste different, so there are so many kinds of pasta that have not disappeared for so many years. There must be a reason! Keep coming with me! ( ? (? c)

5. Daoxiao Noodles

Daoxiao Noodles is probably a famous pasta in Shanxi and even the whole country. But in Shanxi, Daoxiao Noodles is on an equal footing with other types of noodles.

It is said that Daoxiao Noodles was the product of folk wisdom projected on the diet after the Han people were forbidden to hold kitchen knives in the Yuan Dynasty-without Daoxiao Noodles, he picked up a piece of iron and sliced noodles with iron. As soon as the knife falls, the autumn wind sweeps away the leaves. In the hands of the famous noodle chef, the dough instantly turned into silvery white noodles and filed into the pot. It can be described as "doing Kun with one hand and cutting the rivers and lakes with the other." This superb technology is Daoxiao Noodles's greatest legend.

unilateral

As it literally means, noodles are pursed into pieces. If analyzed according to the action, it seems that it is more appropriate to call it "pull tab". The practice is to roll the dough into wide strips, break it into boiling water pots by hand without cutting it with a knife, and then put it into the prepared soup pots one by one. You can put different vegetables in the pot, and you can also put some red and green ones. Then, put a few eggs in the pot, bake them and oil them, and pat the lid on them. It is delicious in color, smell and taste, which greatly increases the appetite.

7. Cat ears

? Literally, this face is shaped like a cat's ear. The method is as follows: first, mix the flour and add a little salt to the water. We must achieve three lights, that is, hand light, basin light and surface light. Knead more when you have time, set aside, cover the dough with wet gauze and "wake up" for 30 minutes. Then cut into strips, and then cut into knuckles-sized particles. Push one forward with the thumb of your thumb, and a cat ear will be ready. Soak in water for a while, remove cold water, and then control the water. Add vinegar and oil according to personal taste, and a bowl of delicious cat ears will be served.

8. Bowl tray

You will feel a little strange when you get the saucer. What are you eating here? A shallow bowl, or an empty bowl, contains some spicy oil. Of course, you can also pour vinegar juice yourself and put a knife in the bowl. So where is the food?

? At this time, you need to observe this "empty bowl" carefully, and you will be pleasantly surprised to find a layer of gray-white things stuck on the wall of the bowl. If you cut it with a knife, you can cut it off one by one. This is what you eat at the entrance: dishes.

? The dishes are still steamed with soba noodles and water. Thinner than enema, the container used is also a shallow bowl to stick to the wall of the bowl. The mainstream way to eat dishes is to add Chili oil, mature vinegar, garlic and so on. It tastes sour and refreshing. If it is accompanied by a piece of sauce meat pie from Liuweizhai, it will be a real meal.

9. You are too lazy.

Oily noodle oil is a kind of pasta often eaten in Jinzhong and northern Shanxi. Therefore, I generally don't eat in Jinnan area, but I can't forget to introduce this delicious food to you.

There is less amylopectin in the oil surface, and the hot dough increases the ductility of the texture. Grind the thin dough, stir it gently, and put the two ends together to form a barrel shape. Shanxi people call it "shackles" and Inner Mongolia people call it "old nest". Steamed in a pot, you can eat it directly with the gravy of tomatoes or minced meat. The oily noodles taste rich and tough, which is another taste compared with soft knife cutting and sharp picking.

10. Haig strip with sauerkraut

Black mustard tuber, also known as black mustard tuber, is a traditional famous food in Jincheng, Shanxi Province. In the old days, because there was a shortage of white flour here, people rolled white bread sorghum flour into noodles in order to recuperate their lives, and because Jincheng pickled cabbage was well preserved, they made pickled cabbage and black glutinous rice flour together and sprinkled sesame, coriander and some peppers. The taste is sour and spicy, and the unique flavor of sorghum flour is better than refined rice flour, which makes people love it more and more.

1 1.

"Boiling a knot in one's heart" is very common in Shanxi, but it is the most common and famous in Jincheng area. Boiling a knot in one's heart is simple and nutritious, and you don't need much time and energy to eat it. After going out of the field, the children come home from school, a bowl of boiled pimples and a dish of radish and pickles. After eating, a meal is over, and every household is the same. If they don't like it, they have to satisfy their hunger.

Began to knead a knot in one's heart and dig out a small piece of flour from the basin, knead it into a small dough the size of an egg with both hands, and then pat it flat with both hands to form a flat round dough. Noodles should not be too thick, too thick to cook. Boil the cooked pimples in the pot. Just a reminder, you should wait until the water in the pot boils before you start cooking. When the water boils, turn over the white flowers, knead them and cook them in the pot, and put some in. The water temperature has dropped again, and it doesn't roll any more. Pay attention to prevent the pan from sticking at this time. Rub a spatula on the bottom of the pot and stir it slowly back and forth for a few times, then continue to knead until the water rolls up, otherwise all the bumps cooked in the pot will stick together and become tortillas. Repeat this action until the cooked acne is completely kneaded. Boil 15 to 20 minutes, and you can eat.

Boiled bumps in Jincheng area are used for stuffing. When kneading dough, knead the corn flour into a shell, wrap the brown sugar stuffing in the shell, and then cook it. Now people do their best, not only with brown sugar stuffing, but also with jujube stuffing. When cooking, seasonal vegetables such as pumpkin, long yam and beans should be added to the pot. This is another kind of boiled pimple, which tastes different.

12. burrito

Jincheng rolled pancakes, the processing name understood by outsiders, are actually called "rolling thin buns" locally.

? A thin cake also has infinite mystery. There are three ways to bake this kind of thin cake: the first way is to mix dough. Hot water scalding, cold water patting and water surface are completely integrated, and it is neither soft nor hard to knead; The second is to roll the dough. Roll it as round as a full moon and even in thickness. The third is pancakes. The shovel is a special pancake making tool. If not, you can use a pan instead. The cakes should be turned over one by one and added one by one, and all the rolled cakes should be piled up, and finally a thick pile. At this time, parents always ask their children, where is the first bread? The answer is that no matter how you turn it, the first cake is always caught in the middle.

? When the cake is baked, food is also essential. What to eat can be decided according to your own preferences. Generally, vermicelli, mung bean sprouts, carrots, potatoes, beans, fungus, tofu, eggs and so on are commonly used at home. Here, you just need to shred carrots and fungus, first fry the hard dishes, then put the easy dishes in the pot and roll them up when they are cooked. Soon, a plate of delicious pancakes was ready. At this time, don't forget that there is another process-smashing garlic. The secret of mashing garlic, adding salt and vinegar is here.

Pancakes are like God's customized food for reunion. At first, it was an inevitable choice for Mid-Autumn Festival, because pancakes are the most delicious only in autumn when all kinds of vegetables in the field are ripe. Nowadays, fresh vegetables can be enjoyed at any time. Pancakes have long been the first dish of Jincheng people's reunion, and even threatened the status of jiaozi on the New Year's Eve.

? The family sits around the dining table, spreading out cakes and vegetables, rolling them up and enjoying them ... Yes, this is the taste of reunion.

13. Wipe the tip of nose/sip the tip of nose

From the practical point of view, the two methods are similar, and the tools used are all called erasers, but the shape of the knife edge on the eraser will be different. The smooth noodle is about 2-3 cm, which looks like a tadpole, so it is also called wiping/sipping. Because the shape of the blade used in the eraser is different, the flat and wide surface is called the wiping tip, and the thin and round surface is called the sipping tip. Similarly, rubbing tips and sipping tips are only staple foods. If you want to be a real food on the table, you have to add halogen or vegetables. Moreover, in the process of making rubbing tips and sipping tips, people usually mix coarse grain noodles such as oat flour or soybean flour with white flour, and the taste is also very unique.

14. Yougao

Oil cake is one of the most distinctive traditional snacks in Shanxi, and yellow rice oil cake is mainly cooked with yellow rice as the main material. Brown sugar or red dates are bread with cooked yellow rice, and some people will wrap red bean paste before frying. You can sprinkle a little sugar when you eat. It is tender outside and transparent inside, golden in color, sweet and delicious. In Lvliang, oil cakes are usually eaten with braised dishes during the Spring Festival or wedding. Because the homonym of "cake" and "high" is similar, it represents rich meanings. Therefore, for many years, oil cakes have been accompanied by people to bid farewell to the old and welcome the new, celebrating happiness and becoming one of the well-deserved delicacies of Shanxi people.

15. Fried rotten fruit

Boiled seeds, also known as rotten seeds, are made of potatoes, beans, eggplant and cabbage. As the name implies, it is called rotten son/rotten son because it does not rot for a long time.

So what method is used to cause the ingredients to be fired for a long time? The key is flour. If the potatoes are rotten, soak the shredded potatoes in water and coat them with flour evenly, then steam them in the pot and fry them in the pot. The same is true of using other vegetables as rotten seeds.

Tender outside and tender inside, slightly spicy at the entrance, slightly sweet to chew, spicy and delicious. It is a simple and easy-to-cook snack, and it can also be used as a staple food, which is very popular with the public, regardless of adults and children.

16. court writing faces

The last kind of noodles is not only Shanxi pasta, but also Jincheng pasta, and it is a classic food of Dayang ancient town-court-made noodles! In our Dayang ancient town, to hold a wedding banquet, we should eat a bowl of soft rice first and then a bowl of noodles, which is the highest specification!

? "Noodles" are difficult to spread because of their exquisite craftsmanship and numerous processes. Brief introduction: the most important step in making "writing noodles" is to mix noodles, and it is best to choose high-gluten flour as flour. Firstly, mix alkaline flour, salt and water according to a certain proportion, pour the flour into the water, add a proper amount of bean flour, and stir the flour evenly by hand.

The second step in making "dough" is to press the dough. Put the mixed noodles on the chopping board and press them rhythmically with a 2.5-meter-long steel pipe, so that the noodles are stronger, or they can be crushed with a stone mill. Press the dough into a flat layer, cut the pressed dough into pieces with uniform size, then knead into flour cakes, oil them, put the oiled flour cakes into a basin, one by one next to the edge, put one layer and then another layer, and seal and ferment.

The third step of making noodles is rolling noodles. When rolling, the technique should be in place, and the dough should be changed at different positions to make the rolling thin and uniform, and the rolling is transparent to the sun, which is called top grade.

? The fourth step in making "beard noodles" is to cut noodles. Be sure to watch kung fu. Fold the rolled dough into long strips and start cutting. This dough needs to be cut 280 times. Cut out noodles such as leek leaves, each of which is more than 80 cm long. Cut noodles are tightly covered in a special food box, which can be cooked for guests in 2-3 days without ventilation.

? The dish covered with noodles is cauliflower, which is made of beans, garlic moss, kelp, oil tofu, carrots and other materials after shredding and adding water. Egg cakes are used to entertain vegetarian guests.

Put the prepared noodles in boiling water, soak the cooked noodles in cold water twice, take them out and put them in a bowl. When the noodles stay in the bowl, pour the broth boiled with chicken, pepper and other seasonings, and then pour the cauliflower, and a bowl of authentic "noodles" can be enjoyed.

This is the end of today's pasta introduction, which will be updated at any time in the future. You are also welcome to make more suggestions! In addition, as a Shanxi native, don't forget to drop a few drops of Shanxi mature vinegar. This kind of noodles, harmonious halogen and sour vinegar are just right and delicious! Aha, no wonder we Shanxi people don't want to travel far! I see!

(Some pictures and contents come from the Internet)