The four best noodles in Henan are simple and easy to make. You can drink two bowls at a time, which is really delicious.

"Do you have anything to eat?" I am asked this question every time I drink noodles. This sentence is a sentence I often heard in the south for twenty years, and it is also the first Cantonese sentence I learned.

How delicious are noodles? In eastern Henan, you can walk around the village when you eat at noon. Everyone brought out a bowl of noodles. Don't be surprised if you see a man eating a dry steamed bun instead of noodles. Needless to ask, his wife must have gone back to her parents' house.

Say hello to each other, too: what noodles do you eat?

Noodles in Henan are delicious and there are many ways to make them. Not to mention the emblem, the whole country knows it. The noodle soup we often eat can make more than a dozen patterns. Today, let's talk about the methods of Guo Qiang noodles, shredded radish noodles, sesame leaves and home-made garlic sauce noodles, and see which ones you like best:

Guo Qiang noodles

1. Ingredients: soybean sprouts, celery, lean pork, Chinese cabbage, fresh noodles.

What you want to eat can be put according to the season or your own taste. I am buying some common ones.

With the freshly rolled noodles, the noodles rolled by yourself are more delicious. Sprinkle some flour on the noodles, and the soup will not be sparse, but will be thicker and more fragrant.

Buy some hind leg meat in the supermarket and cut it into shredded pork. Pork belly can also be more fragrant.

Wash celery and bean sprouts, cut Chinese cabbage into pieces, and don't want it. It's not delicious

2. Stir-fry shredded pork until fragrant. You'd better slide the pan before cooking, or it will stick easily. After the meat is fragrant, add chopped green onion and ginger slices, add a little soy sauce, stir-fry evenly, add celery and soybean sprouts and stir-fry until fragrant.

Then add water along the side of the pot. A person can add a bowl and a half of water, and if the appetite is large, he can add more water.

Add salt, chicken powder, pepper, thirteen spices and light soy sauce to taste, and the noodle soup should be slightly salty, so that the cooked noodles are moderately salty.

Cover the pot, bring the soup to a boil, and then put the noodles in the pot. Hold the noodles in the pot with chopsticks to prevent the pot from sticking.

When all the noodles float, they are cooked. At this time, put the Chinese cabbage in the pot, wait until the Chinese cabbage is soft (in Henan dialect, the Chinese cabbage has collapsed), and then pour sesame oil into it, so that it can be topped.

Pile a grain by the wall, take the garlic out of your pocket, knock on a garlic, take a sip of noodles, and spray it again by several people. It will look good.

Noodles with shredded radish

Fresh radishes have just come into the market this year. Look at the radishes in this yard. They are big and watery. After eating, leave me alone. In the morning, stew radish vermicelli with white steamed bread, and at noon, serve a large bowl of radish soup, which will be useful all day.

1. Wash and shred the radish, and then cut some chopped green onion and chopped green onion. Ginger slices will be used for frying later.

Let's marinate this chopped green onion and have a taste. Add salt, monosodium glutamate, chicken powder, pepper, thirteen spices and sesame oil and mix well. This not only gives the chopped green onion a taste, but also regulates the taste of noodle soup.

It tastes good to make shredded radish noodles or handmade noodles. It is too late to buy them now.

Sprinkle more flour on the noodles so that the noodle soup will be thick and delicious. Thin soup made without noodles and water has no taste and no taste.

Noodles are too long. Drag them shorter.

Sprinkle a little salt on the shredded radish, preferably out of water, wrap a distilled Puckilo to squeeze the water dry, and then sprinkle with flour, so that each shredded radish is covered with flour.

2. Before frying shredded radish, be sure to slide the pan, otherwise it will easily stick to the pan. After sliding the pan, pour out the hot oil and add the cold oil. Sprinkle shredded radish evenly inside. Pour some oil along the side of the pan, don't stir fry and shake the pan, and fry slowly.

After the surface is set, stir-fry the shredded radish inside. When frying, the color comes up and the taste comes out. Add chopped green onion and ginger slices and stir-fry until fragrant.

Stir-fry shredded radish until golden and dry, then pour it out.

Put the underwater noodles into the pot, first add the pickled chopped green onion, slightly light soy sauce and color, then add the noodles after boiling with strong fire, and stir the preserved adhesions into blocks, and the noodles are basically cooked without hard core.

When you put shredded radish in it, the flavor concentration of the soup is there. Sprinkle a handful of cabbage leaves before the pan, and as soon as the fragrance comes up, our shredded radish noodles will be served.

Sesame leaf surface: bean noodles or ordinary noodles can be used.

Every year when sesame seeds are about to mature, people in my hometown will pinch some sesame leaves and store them in the cool sunshine. If you can't keep up with the food in winter, take it out and wash the strips below.

Even if you can buy everything now, you will still make a pot of sesame leaf noodle soup from time to time, and you just want to drink it. How to make sesame leaves? Let's look at the next pot today.

1. Soak the dried sesame leaves in water in advance, rub them with your hands and wash them until the water is clear, so that the sesame leaves will not taste bitter.

Cut some chopped green onion, squeeze the sesame leaves dry, cut two knives and put them into the pot together with chopped green onion, add three spoonfuls of salt, two spoonfuls of chicken powder and pour some sesame oil for a moment.

Cut a few strings of pepper, chopped green onion, leek, add salt, monosodium glutamate, chicken powder and sesame oil and mix well. After a while, the noodles are delicious and appetizing.

Wash some soybean sprouts.

2. Stir-fry the bean sprouts for a while, then pour them out first, add water to the pot, turn to high heat and pour in the bean sprouts, and add the pickled sesame leaves to continue cooking for a while.

Boil the fragrance of sesame leaves and put some soy sauce to make the noodle soup rosy. Then shake the bean noodles and sprinkle them into the pot, and stir them with chopsticks to prevent the noodles from sticking together.

Bean noodles are more resistant to cooking. If you can cook them for a while, the noodle soup will be more fragrant. When the noodles are cooked, turn off the fire and fill the rice.

It's no problem to eat two bowls of chopped leeks and peppers.

Garlic sauce noodles: cabbage leaves, garlic, sesame salt, shredded eggs, shredded cucumbers.

1. Let's take a look at the ingredients for this garlic juice, including cabbage leaves, garlic, sesame salt, shredded eggs and cucumber. There's no need to keep firing.

Flatten the garlic and put a dozen fragrant leaves in the garlic mortar, or not. Add a spoonful of salt and mash it into garlic.

It smells like garlic after mashing. Don't give up. There should be more garlic.

Add two spoonfuls of soy sauce, three spoonfuls of sesame oil, five spoonfuls of mature vinegar and one spoon of chicken powder. Pour in the right amount of sesame salt. Sesame salt itself is salty. There is no need to put salt here.

Prepare a small bowl, dig in a proper amount of sesame paste and boil it with warm water. It's best to dilute it to make it easy to mix and not become a lump. Pour the prepared sesame paste into the garlic paste and stir well.

2. The garlic juice is ready and the noodles are cooked.

Boil half a pot of boiling water, add noodles and shake with chopsticks to prevent adhesion. Noodles are preferably wet noodles that have just been rolled. Handmade noodles are more delicious and chewy.

All float face to face, and when there is no hard core, it is basically cooked.

Take out the noodles and cool them with clear water. When you take out noodles, you must cool them with water and eat them quickly. Then pour in the prepared garlic juice, pinch some cucumber strips, shredded eggs and cabbage leaves, and it will be refreshing.

In addition to the above four noodle practices, there are many kinds of noodles in Henan, including steamed noodles, braised noodles, fried noodles, pimple noodles, Lamian Noodles, whistle noodles, starch noodles, miscellaneous noodles, Regan Noodles, dried noodles and so on. Which one do you like best?