Video of Traditional Food in Huimian Noodles, Henan Province

Carbohydrate is the foundation to support us, and we mainly get it from some rice and pasta. Although noodles look single, in the historical development, different places have different characteristics.

Hui Mian, one of the "Top Ten Noodles in China", has a history of 4000 years. It is a traditional snack with meat, vegetarian food, soup and rice. It is famous for its delicious food and economic benefits in the Central Plains and the whole country. Huimian is a kind of pasta similar to lasagna, which is made of high-quality and high-gluten flour, supplemented by broth and various side dishes. This soup has good gluten and high nutrition.

The soup is boiled with the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours. Cook with high fire first, then with low fire. Among them, seven or eight kinds of Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup. Accessories include kelp silk, tofu silk, vermicelli, coriander, quail eggs, sea cucumber, squid and so on. When serving, small vegetable soups such as coriander, Chili oil, sugar and garlic can be divided into soup noodles and fried noodles.

Ingredients: flour, mutton, ginger, coriander, chopped green onion, bean curd skin, kelp, spinach, salt, monosodium glutamate and pepper.

Exercise:

1, dough, Microsoft a little more (put salt in noodles);

2. Once every half hour, once every three or four times;

3, wake up for at least 3 hours, otherwise the face is not strong;

4, beef with bones, or stewed mutton, only ginger is put in the soup, not even salt;

5, the meat stew is almost rotten, and the meat will be fished out;

6. Boning and degreasing continue to be put back into the pot for stewing;

7. shabu-shabu

8. Prepare coriander, chopped green onion, bean curd skin silk and kelp silk for later use;

9. Half an hour before cooking, write all the noodles into strips two centimeters wide, grease both sides, and wake up for another half an hour;

10, the long noodles are thrown away, and the longer they are drawn, the more they are drawn into fine noodles;

1 1. Cook in a pot. When the dough is cooked, put kelp and spinach together and cook;

12, prepare a large bowl and add chopped meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate and pepper;

13, put the cooked noodles in, and then pour the stew in.