Is noodles delicious or Lamian Noodles delicious?

Features: clean and smooth, crystal clear, beef tender but not firewood.

The most authentic is the beef noodles in Huainan.

Exercise:

The surface of the beef plate should be kneaded well. As for the materials, Huainan's practice is to fry the dried red pepper with warm oil until it is semi-paste (slightly paste), and then pour the braised beef and the soup of braised beef into the pepper and oil. After the fire boils, simmer slowly until it tastes delicious. The best thing to eat after cooking is that pepper.

On the one hand, the surface of Anhui is good, on the other hand, it is also good. Xinye county produces high-quality wheat. Noodles are made of refined wheat flour, which is mixed with salt and water in proportion according to the different seasons of the year to make dough. After repeated kneading, it was made into small noodles with a diameter of half an inch and a length of eight inches. Then apply sesame oil, code the box and cover it with a clean wet towel. Moisturizing fried dough sticks are soft and long, and feel like silk.

When making a board, the chef arranges three sticks on the chopping board, pinching three heads with his left hand and three heads with his right hand, suddenly raising his head and slamming it on the chopping board. One after another, grasping, throwing, pulling and flashing, hence the name board. In the chef's hand, the three small noodles are changed from short to long, from thick to thin, and converted into three times. The total length is over 50 feet, and the thickness is even, just like a waterfall.

Pick up the cooked board, clean and smooth, crystal clear. The cook pinched some green vegetables and put them on it, then poured them with hot red jujube. White flour, green leaves and red scorpions greatly increase people's appetite.

The production of SAO Zi is also very particular. The ingredients are fennel, pepper, cinnamon, batter, salt, red pepper, butter and beef. Make a pot of minced meat and put all kinds of materials in a certain proportion and order. When making, the butter is diluted and boiled first, and then the seasoning is added. There are a large number of dried red peppers to highlight the spicy taste and color of seeds, and beef also accounts for a large proportion. Cut the best beef into square pieces, and then throw the beef into the pot after the red pepper is colored. At this time, we must master the heat, so that the beef can be cooked properly.

After the SAO seeds are prepared, they are scooped into a porcelain-lined basin, cooled and solidified into a solid, which can be taken as you eat and stored all the year round without deterioration.

Three: Lamian Noodles:

The most authentic one is Lanzhou Lamian Noodles. It can be called the quintessence of China.

Features:

Yiqing (clear soup), Erbai (radish white), Sanhong (Chili oil red), Sihong (coriander and garlic green) and Huang Wu (Huang Liang noodles) have clear soup, crispy meat and long noodles.

Exercise:

The five steps of making Lanzhou beef Lamian Noodles noodles, including material selection, dough mixing, dough awakening, sliver making and Lamian Noodles, skillfully utilized the physical properties of ingredients, namely the extensibility and elasticity of gluten.

First, select a surface.

Generally, you should choose fresh high-gluten flour, and Lanzhou has special flour for beef and Lamian Noodles. It is not advisable to choose old flour, let alone contaminated flour which is eaten by insects, bitten by rats and mildewed, because this kind of flour not only does not meet the hygienic standard, but also contains protein molecules, which are decomposed into amino acids by protease (due to pollution and other reasons, the activity of protease is enhanced), so that protein can not combine with water to form gluten, thus greatly reducing the generation of gluten. Only fresh high-gluten flour with high content of protein (special flour for Lanzhou beef and Lamian Noodles) can guarantee the prerequisite for the successful production of Lamian Noodles.

Second, mix noodles.

Mixing dough is the basis and key of making Lamian Noodles. The first thing to pay attention to is the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of mixed dough is always kept at 30℃ by using different water temperatures, because at this time, the water absorption rate of protein in flour is the highest, which can reach 150%, and the gluten production rate is also the highest, with the best quality, that is, the ductility and elasticity are the best, which is the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 30℃, it will also reduce the generation of gluten. When the temperature reaches 60℃, protein will be denatured and lose its properties. Is to keep the dough in the most suitable stretching range. Secondly, proper amount of water and ash should be put into the dough, because they can improve the yield and quality of gluten in the dough. For example, an appropriate amount of water, its osmotic pressure can narrow the distance between protein molecules in dough, increase the density, especially increase the viscosity of gliadin, one of gluten proteins, thus improving the generation and quality of gluten. Pay attention to "three times of water, three times of ash, 998 1 rubbing". Ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked by the grass in the Gobi desert. Adding it to noodles not only makes noodles have special flavor, but also makes noodles smooth, yellow and firm. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most important.

Third, wake up.

Proofing, that is, putting the mixed dough for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer), is also aimed at promoting the generation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, thus improving the generation and quality of gluten.

Fourth, slip and fall.

After repeatedly beating, kneading, stretching and throwing the dough, the young man with strong arms put the dough on the panel, grabbed both ends of the strip with both hands, lifted it up and slammed it on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are constantly flapped. The purpose of this is to adjust the arrangement order of gluten in the dough, so that the disordered protein molecules are arranged in long chains, which is called Jin Shun in the industry. But twisted into long strips, 20 mm thick, chopsticks long, or twisted into round strips.

Verb (abbreviation of verb) spicy noodles

Put the smooth noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles with different sizes and thicknesses according to the diners' preferences. If you like round surface, you can choose five styles: thick, two thin, three thin, thin and capillary. If you like the board, you can choose three styles: big width, wide width and leek leaves; If you want something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles has unique skills. He holds both ends in his hands, and his arms are evenly pulled outward. Then the two ends are folded in half and placed in the fingers of one hand at the same time (usually with the left hand). The middle finger of the other hand is hooked down to the other end, and the palm is up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced chefs, not only has a fast Lamian Noodles speed (generally only takes about 10 second), but also has a uniform thickness and does not break, which is difficult for novices to do. A noodle joint pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness. Generally, the thin two pieces are 7 buttons and the thin one is 9 buttons. The capillary surface can reach 1 1 button, and the strips are as thin as silk without breaking, which is really the essence of China cooking. Noodles are smooth and smooth, and can be fished out after a little boiling in the pot. They are elastic and do not stick to hands. There is a saying that goes down to the pot: "Lamian Noodles goes down to the pot like a winding thread and turns leisurely, holding the chrysanthemum petals in the bowl". Lamian Noodles seems to be an acrobatic performance.