How to make noodles when it's cold

Hello, everyone, people say that southerners love to eat rice, northerners love to eat noodles, yesterday I Yao said things to introduce you to the rice, today we talk about the noodles, the following is a quite distinctive and the north of the old and young people enjoy the noodles - tugging noodles.

One, and noodles

Summer generally use cool water and noodles, winter with warm water and noodles, note that you can not use hot water oh! We can put a little bit of salt in the noodles, hands dipped in water on the surface and repeated and noodles. And when the noodle, remember that the noodle should be soft, not too hard, hard easy to pull off. And noodles generally use porcelain basin, our hometown in this area and the choice of basin, is the magnetic county Pengcheng generation of ordinary household porcelain basin! When we and the noodles to pursue three light, respectively: face light, hand light, basin light! Only to reach this point can be considered to put the noodles and good, and then let the noodles in the basin for about half an hour, after which the brine began.

Two, brining

Tugging the noodles of the brine there are many kinds, generally to personal preference to do, today I will first introduce the common vegetable brine and fried sauce brine it.

1, ordinary vegetable brine: slice the meat, pour a little oil in the pot, first fry the meat multiplied out, or first scrambled eggs, into the bowl. Then onion cut into sections, ginger and garlic slices, according to personal preference to choose the vegetables, in the pot put the right amount of oil, put onion, ginger and garlic, all kinds of vegetables, such as potatoes, tomatoes, eggplants, green peppers, beans, etc. in turn into the pot to fry, three or four minutes into the fried meat or eggs, to the pot to add hot water to boil, simmering for about 10 minutes into the vegetable marinade.

2, fried sauce marinade: prepare the appropriate amount of meat, beans, potatoes, tofu, eggplant. Pork, potatoes, tofu, bean curd, eggplant cut into cubes, ready to add diced pork onion and ginger stir-fry, and then add the diced vegetables, will be ready to add the fried sauce, and then add a little broth and simmer for a few moments that is made into a fried sauce marinade, cut a little shredded green onions, cilantro, etc., to eat the noodle standby.

Three, around the noodle

Take the noodle out of the basin, kneaded into a rectangle with your hands, hold the ends of the noodle with both hands, stretch it out, and then use the force of the noodle to the two ends of a touch as a twine to a piece of rope, so that the repeated back and forth, what time to the noodle around the two sides of an even, shiny noodle so far, and repeat a few times, so it will make the noodle more powerful.

Four, tugging noodles

There are also several kinds of tugging noodles, often eaten is the handle of the noodles and ordinary tugging noodles.

To put a good noodle on the board, after kneading, put more dry noodles, in order to prevent the noodles from sticking to the hands or board, rolled out into a pancake shape (three millimeters or so), with a knife cut into a centimeter or so of the long strips, with the hands of a one by one to hold, one time to take seven, eight, two hands were pinched at the end of the strips to the two sides of the tugging, tugging the side of the paw, because of the noodles added salt, the noodles are very strong, tough and soft, and there is a good When it is thin and long, cut off the two ends of the noodle, put the noodle into a boiling pot, and then start the next handful of noodles.

Ordinary tugging noodles: the same is to put the winding good noodles on the board, after kneading, put more dry noodles, in order to prevent the noodles from sticking to the hands or board, both hands were pinched at the ends of the strip, to both sides of the tugging, while tugging the side of the paw, because the noodles with salt, very strong, very tough, soft, and elasticity, so it will not be tugged broken, when tugging thin and long, into the boiling pot to cook, and then go to tug the other, and so on, and so on, and so on. The first thing you need to do is to take a look at the other side of the boat and see if you can find a way to get to the other side.

When they're all done, cook them, and use chopsticks to lift them into a bowl. Scoop two spoons of marinade, and put some cilantro, sesame salt or sesame sauce, fermented bean curd, mountain leek vinegar and other seasonings, you can slowly enjoy. This noodle tastes very sinewy.

The more developed society becomes, the more you want to return to nature. In recent years, we are tired of eating gas rice, and return to the life of nature, especially popular firewood tugging noodles, sometimes when traveling will see the mountain farmhouse will be written firewood tugging noodles, is to use firewood to boil vegetables, cooking tugging noodles, together with home-grown vegetables and flour, is definitely different from their own taste at home, very fragrant and fragrant. If you have time, you should go to the mountains and have some wood-fired noodles.