Shanxi noodle research project

Shanxi noodles in the world

As the saying goes, "The world's noodles in China, Chinese noodles in Shanxi."

Shanxi noodles have a long history, a long history, from can be counted, has a history of two thousand years. To noodles, for example, the Eastern Han Dynasty called "boiled cake"; Wei and Jin Dynasty is named "soup cake"; North and South Dynasty is called "water cited"; and the Tang Dynasty is called "cold amoy". "....... Noodle name to push the new, different from time to time and place, as the saying goes, the dainty child spoiled called more, noodles numerous titles and hall of fame, just to illustrate the Shanxi people attach importance to it and love it.

Shanxi noodle variety, the average housewife can use wheat flour, sorghum flour, bean flour, buckwheat, oat noodles dozens of kinds of noodles, such as knife-shaved noodles, pulling noodles, oh Pei noodles, push the nest, dunking and so on. To the hands of the chef, more being done in new patterns, dazzling, reaching a side of a hundred kinds, a side of a hundred flavors of the realm. It is found that the pasta in Shanxi in accordance with the production process, can be divided into three categories of steamed pasta, boiled pasta, cooking pasta, documented pasta in Shanxi there are 280 kinds of more than one, especially the knife-shaved noodles famous at home and abroad, known as one of China's five famous noodles. Others, such as big ramen, knife dial noodles, dial fish, pick tip, river fishing, cat's ear, steaming, frying, baking, stir-frying, braising, simmering, frying, rotting, sticking, spreading, mixing, dipping, burning and so on many kinds of, a wide range of names, let a person be dazzled.

[edit]Steamed pasta

Shanxi steamed pasta varieties, cornmeal nest is the most common staple food in the past. Jinnan Jinzhong area of wheat-producing areas are more steamed bread. Steamed buns are divided into rolls, knife cut buns, round buns, pomegranate buns, date buns, malt buns, hard surface buns and so on. Mixed grain steamed food has Jinbei Jinzhong Luliang oat baked lao lao; Xinzhou Wutai Yuanping sorghum noodles fish fish, in addition to buns, slightly plum and so on.

★Steamed buns ---

Steamed buns are the largest of the pasta family in China. It is divided into two kinds, one is white steamed buns without filling, and the other is fancy steamed buns with filling, also known as baozi. Things Chronicle of the original "said Zhuge Liang in order to replace the human head sacrifice Lushui and invented the steamed bread, steamed bread began to become a banquet offerings to enjoy the furnishings. Jin after a period of time, the ancients also called the steamed bread "cake". After the Tang Dynasty, the shape of steamed bread became smaller. Song steamed buns become a snack often eaten by the readers, it is no longer the form of the human head. After the Tang and Song dynasties, steamed buns also have no filling, no matter with filling, steamed buns have been burdened with the sacrificial offerings. Until the Qing Dynasty, the title of the steamed bread appeared in the field: the North said no filling for the steamed bread, stuffed for the bun, while the South is said to be stuffed for the steamed bread, no filling is also referred to as "big buns". The title of the steamed bread, today is still very confusing. Such as the northern part of the unfilled, there are called "bun", "roll", also known as "bun". South of the filling, also known as the "noodle pocket", "soup dumplings". Steamed buns have a *** with the same characteristics, are using fermented flour as the main ingredient into the cage steamed and become. Steamed bread production is simple, easy to carry, soft and tasty, but also according to the needs of a variety of flavors. In Shanxi, especially the Jinnan people, every meal must have steamed buns under the dishes before feeling full.

★The oat is the specialty of the housewives of Jinbei, Jinzhong and Luliang in Shanxi. They will be a large piece of hot water and good dough on the back of the hand, clamped in the middle of the middle finger index finger, placed on a clean slate, with a hand a turn, a hand push, a pick of the index finger, a roll, thin and bright a quebracho will be neatly yards in a cage, steam 10 minutes or so out of the pot over a rapid fire, poured with mutton and mushroom bashfulness or onion oil and salt and vinegar, etc., soft tendons to the palate, the thick and fragrant unceasingly.

★Fish with sorghum noodles---

This is a common household dish in Xinzhou, Dingxiang, Wutai, Yuanping, and Daixian counties in northern Jin. Housewives will be good and the noodles squeezed into a date-sized agent, both hands at the same time from the case of both ends of the rub up, into a fine as incense head of small fish, steamed and poured on the soup and vegetables to eat. If time is tight, too late to roll the fish, it will be pinched into a very thin red noodle shell shell. Either broken into pieces with vegetables, or cut into strips, with eggs, pickles fried food, also mouth-watering. In the past, the village children play hungry, take a red shell shell, pour a little salt and vinegar in the inside, drip a little cooking oil, from the side to break a piece of salt and vinegar dipping point to eat, eat to the end, salt and vinegar, shell shells come to a mouthful of incense, the people called "oil and salt dipped in the WoWo".

★Some plums (siu mai)---

Some plums are very complex production process, Chinese food is delicious in a variety of ingredients with a variety of early put a moment, late put a minute have a different flavor. The production of mutton minced, put into the basin, add pepper, salt, white soy sauce, ginger, Monzi mix, and then zucchini, leeks cut into fine, plus sesame oil mixed into mutton filling. The most difficult is to do the skin, the masters said: "a little plum is delicious and difficult to face, thin skin filling difficult to hit the flower". Do skin is to mix flour with salt and water, kneaded and rolled into strips, picked into a noodle dosage rolled into a sheet, with a rolling pin to the sheet pressed out of the lace, into the basin covered with a damp cloth, and then wrapped in some lamb filling with each sheet wrapped into the shape of a little plum like plum blossom plums, on the cage over high heat steam for about 15 minutes can be cooked, take out that is, shaped like the petals of the snowy plums in full bloom, the skin is soft and stuffed with fresh, no fishy taste. A little plum is difficult to do, but the flavor is delicious, the skin is thin and tough, the filling is delicious juice fresh. A little plum was originally a rich family in rural Shanxi as a celebration of the feast of the snacks, due to accent variation is also called "siu mai". Now, although the street is full of a little plum, but most of them are crude, the skin sticky mouth not to mention, a bite full of oil, want to eat authentic but not easy anymore.

★Face sculpture ----

Folk commonly known as "noodle man", "noodle sheep", "lamb bun", "flower buns "and so on. With flour molding such as figures, animals, flowers, plumes, fruits and other fancy face molding. Shanxi face sculpture is made of superior white flour, after kneading, modeling, steaming and coloring, the shape is exaggerated and vivid, the color is bright and generous, the style is rough, simple and concise, and is rich in elegant and clumsy aesthetics, which has distinctive folk and local characteristics. Shanxi folk face molding mainly includes two categories: flower buns and gift buns. Flower buns are the buns used for rituals or offerings in conjunction with the yearly festivals and seasons. For example, "Jujube Mountain" is used in the worship of deities, and it also means "having a son early". Another example is the "Flying Swallow" flower bun used for the Qingming Festival, which is not only used for sweeping the graves and offering rituals, but also signifies that spring swallows are flying in and the sun is shining brightly. Buns are gift items made along with birth, marriage, birthday party, funeral and other life rituals. In Shanxi Jinnan Plain whenever the baby full moon, grandma's home to steam a round and large, hollow in the middle of the flower buns, commonly known as the "whole", women wrapped it with a red bag, a handful of handful of whole gift buns, one hand pulling the child, to and from the countryside in the countryside, to give each other to the relatives between the townships, passing on a strong sense of the townships.

[Edit Paragraph]Cooking Noodles

Shanxi cooking noodles are rich in variety, production of a variety of roughly can be divided into more than 50 kinds of noodles, such as fine as a hair pulling the noodles, knife flying face dance Yin chipped noodles, swimming dragon playing a noodle and so on. Production methods are rolling, pulling, dialing, chipping, pressing, rubbing, pulling, pursing and so on dozens of kinds of raw materials used in addition to wheat flour, there are sorghum flour, bean flour, corn flour, buckwheat flour, oat flour, etc., seasoning from the chicken, duck, fish, the sea, down to the oil, salt, soy sauce, vinegar, and so on, so the Shanxi noodle dishes have a "kind of noodle a hundred different things to do, the same kind of noodle a hundred different things to eat! So Shanxi noodle dishes have a history of "one kind of noodle, one kind of noodle, one kind of food". To Shanxi as a guest 365 days a year, you can taste every day is not the same rich and delicious noodles.

★Knife-shaved noodles---

Shanxi's knife-shaved noodles are famous at home and abroad, and are known as one of China's famous five major noodle dishes. Housewives hold up the kneaded dough, stand in a graceful posture, flying knife under the noodles like a meteor landing, fish jump Dragon Gate, cut out the noodles and thin, thin, long. Shanxi knife-shaved noodles inside the virtual, outside the tendon, soft, smooth, loved by the people. Knife-shaved noodles with Beijing's brine noodles, Shandong's Yifu noodles, Henan's fish baked noodles, Sichuan's dan dan noodles, known as China's five famous noodles, enjoying a good reputation at home and abroad. There is an old legend about knife-shaved noodles. After the Mongol Tartars invaded the Central Plains, they established the Yuan Dynasty. In order to prevent the "Han Chinese" from revolting, they confiscated all the metal from every household, and stipulated that 10 households should use a kitchen knife to take turns using it for cutting and cooking, and then return it to the Tartars for safekeeping after use. One day at noon, an old woman made noodles and asked an old man to fetch the knife, but the knife was taken by someone else and the old man had to return. When going out of the gate of the Tartar, the old man's foot was touched by a piece of thin iron, he picked it up and put it in his pocket. After returning home, the pot was boiling, the whole family waited for the knife to cut noodles to eat, but the knife was not retrieved, the old man was so anxious that he suddenly remembered the tin in his pocket, and took it out and said: Let's use this tin to cut noodles! The old woman took a look at the tin, which was thin and soft, and muttered, "How can you cut noodles with such a soft thing?" The old man said angrily, "If you can't cut it, cut it." The word "chop" reminded the wife, she put the dough on a wooden board, left hand up, right hand holding the iron, standing in the boiling water pot "chop" noodles, a piece of noodle leaves fell into the pot, cooked and fished into a bowl, poured with marinade for the old man to eat first, the old man ate while saying: The old man ate and said: "very good, very good, in the future do not have to go to get the kitchen knife to cut the noodles." So the word spread ten by ten, ten by a hundred, spread all over the land of Jinzhong. Later, "Fengyang" out of Emperor Zhu (Zhu Yuanzhang) united China, the establishment of the Ming Dynasty, this "chopping noodles" spread in the community vendors, and after many reforms, evolved into the current knife-shaved noodles. Knife-shaved noodles are soft with hard, soft with tough, pouring brine, or fried or cold, all have a unique flavor. The traditional method of operation is a hand on the face, a hand with a knife, cut directly into the pot of boiling water, the secret is: "the knife is not away from the face, the face is not away from the knife, the arm is straight and hard hand flat, the hand end of a line, a prong to catch up with a prong, the flat knife is a flat bar, curved knife is a three-pronged." To say that eating knife-shaved noodles is full of mouth, then watch knife-shaved noodles is full of eye candy. 1985 Shanxi Finance and Trade System in Taiyuan, the technical competition, the food industry's cutting masters cut 118 knives per minute, every hour can cut 25 kilograms of flour wet dough, to see people dazzled. There is a jingle praise: "a leaf falling pot a leaf floating, a leaf away from the face and out of the knife, silverfish fall into the water and turn white waves, willow leaves ride the wind under the treetops." Do knife cut noodles first with noodles, water 5:3 ratio and good noodles (water temperature for winter heat, summer cool, spring and fall temperature), and then covered with a damp cloth, wake up for 20 minutes. Wake up the dough kneaded into an oval block on the case, the left arm of the case, the right hand to take the chopping knife (chopping knife is a kind of special knife with a handle, knife length of about 40 centimeters, the knife width of about 6 centimeters, the blade is very thin, the knife's weight is light), the right hand of the four fingers to hold the knife handle, with the little finger of the small thumb on the head of the knife handle, chopping the noodle from the block of the inside end of the knife, the second knife to take the knife in front of the cut, the front of the pick after the chopping way to chop down a root of about 30 centimeters of noodles under the long! The noodles are about 30 centimeters long and put into the pot. To make ordinary knife-shaved noodles, first make the noodles with a ratio of 2:1 between noodles and water. Add water to the noodles and form a dough, then cover the dough with a damp cloth and let it rise for half an hour before kneading, softening and polishing it into a cylindrical shape. Hold the dough with your left hand and cut it into the pot of boiling water from right to left, one cut after another. Pay attention to the force to be flat, force to be even, so that the cut out of the noodle leaves, a leaf with a leaf, just like a meteor to catch the moon, in the air to draw an arc of white line, the noodle leaves fall into the soup pot, the soup rolled surface turn, and like silverfish playing in the water, very beautiful, skilled cooks, can cut more than a hundred knives per minute, the length of each noodle leaf, just is six inches.