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Hot Noodles with Sesame Paste

Source: Time: 2020-03-11 07:49:40

Millennium Tongzhou vitality north stream

1 Basic introduction
Hot dry noodles are a distinctive breakfast snack in Wuhan. Hot dried noodles were originally Wuhan foods, and they are very popular in many places in Hubei (such as Suizhou, Xiangyang, etc.). Hot dried noodles are also commonly known as cold noodles for breakfast in Huangshi area. After being passed to Xinyang, they became the most popular among Xinyang people. Love. Hot dry noodles are different from cold noodles and soup noodles. The noodles are cooked in advance, and the process is too cold and oily. A variety of flavors, noodles are smooth and glutinous when eaten, and the sauce is fragrant and delicious, which greatly increases appetite.
2 Historical allusions
2.1 Allusions:
Cai Mingwei, who was selling soup noodles in Changdi Street, Hankou, in the early 1930s. Cai Mingwei is a Huang Huai Cai squeezer. His soup noodles are very popular. Customers often wait in line to buy them for a long time. Many customers ca n’t wait to leave. If it falls off, Cai Mingwei will use his brain to do business. In order to speed up the shipment, through repeated experiments, he finally figured out a set of "noodles" technology-that is, first cook the noodles to mature, then quickly cool down and evenly grease, so when the noodles are sold, they are shipped The amount is almost up. One time Cai Mingwei saw a sesame oil workshop on Changdi Street. After seeing them extracting sesame oil from sesame seeds, the sesame sauce was left to one side, and the aroma was tangy. He had a clever idea; why not add sesame sauce to the noodles and try it? So Cai Mingwei bought a little sesame butter from the owner of the sesame oil workshop and went home. After many similar trials, he felt satisfied, and everyone around him said that it was delicious. At this time, he was confident to launch his new product on the street. Hot dry noodles-this is the favorite snack of Wuhan people was born. [At this time Cai Mingwei gave this noodle a name called "Mahjang Noodle" and it was not officially called "Hot Noodle" until the industrial and commercial registration in 1950) Wuhan Hot Noodle
Regarding the legendary Li Bao in the workshop, through my personal investigations and investigations, I found no provenance, witnesses, posterity, and shops operated by him. Cai Mingwei has shops, brands, posterity, and even government agencies. Proof documents, so "Li Bao said" is just a dramatic legend.
In 1943, Cai Mingwei opened a hot and dry noodle restaurant at the intersection of Manchun and Zhongshan Avenue. The business has been hot all the time, and everyone knows that Cai's sesame noodles are delicious. In the victory of the Anti-Japanese War in 1945, and business was more stable, Cai Mingwei decided to give his noodle restaurant a good name. Because there are two linden trees and double trees in front of the noodle hall; he already has two sons at this time, Cai Hanwen [2010, 78 years old], and Cai Hangao [deceased] for talent, called "Cai Lin Ji", becoming Wuhan operates a famous restaurant of hot noodles. Later moved to Zhongshan Avenue opposite the Hankou Water Tower.
After more than 50 years, in the 1980s, hot dry noodles were introduced to Xinyang City, Henan Province, and changed according to the dietary characteristics and taste habits of Xinyang, and they have been vigorously developed in Xinyang. It has become the favorite of Xinyang people to eat early, and has been steadily ranking first in the early morning until now. Hot noodles originated in Wuhan and are also very popular in Xinyang.
2.2 Old classic shop
Cai Linji is a family of hot and dry noodle snacks with a history of nearly 100 years.
Pavilion. Its hot and dry noodles, crystal clean and refreshing, delicious taste, praised by the general public, enjoy the reputation of Wuhan famous snacks. Now, hot and dry noodles have spread all over Jiangcheng, and they have lasted for a long time. It is even more difficult for Wuhan people to eat breakfast early.
Cai Linji's historical records: In 1930, Cai Mingwei and his family, who were at the intersection of Manchun in Hankou, used the "Cai Linji" sign to sell hot noodles. The name of the store was because there were two lush trees in front of the Cai family. Yu Yi Cai's business is booming. As their couple expected, "Cai Lin Ji" is well-known for its good noodles, good taste and unique way of eating. In 1955, the couple moved "Cai Lin Ji" to the more prosperous Zhongshan Avenue No. 726-728, and the business was booming, selling 400-500 kg of dried noodles every day. In the mid-to-late 1970s and the planned economic years of the 1980s, "Cai Lin Ji" entered the peak period of development, and selling about 1,200 kilograms of hot and dry noodles a day was not a "rare miracle".
3 Main varieties edit this paragraph
Varieties of hot-dried noodles: Before 1983, there were three varieties, namely barbecued hot-dried noodles, whole-material hot-dried noodles, and shrimp-heated noodles. After the re-opening on June 18, 1996, it was expanded to eight varieties, namely: whole hot dried noodles, dried shrimp dried noodles, dried shrimp dried noodles, sauerkraut shredded dried noodles, fried sauce dried noodles, Fish hot noodles, three fresh hot noodles, fruity hot noodles. After 2005, red oil hot dry noodles, red oil beef hot dry noodles and so on appeared again.
4 Pay attention to how to edit this paragraph
Eating hot dry noodles is exquisite. The first choice for Wuhan hot and dry noodle shops should be standardized, the cooks should be authentic; the raw materials should be authentic; the seasonings must be superior; the side dishes must be natural. In addition, you can also add chili red oil if you like spicy, and pickles, dried radishes, capers and so on are also available. You can also add coriander. Before eating, mix the noodles with heat. The sesame paste is all over the noodles, like an ant on a tree. At this time, if you eat it again, it will have a special aroma and it will taste great. When eating hot dry noodles, it is best to make a bowl of eggnog or a bag of milk or a cup of soy milk and eat while drinking. If you just eat or drink, you will feel that your mouth is dry, and you will not be able to eat the best taste of hot dry noodles.
5 Introduction to classification
5.1 Wuhan Hot Noodle
Hot dry noodles are the premature snack of choice for Wuhan people, so we don't have to bother talking about Wuhan people's feelings about it. For those who have come to Wuhan from other places, they think of Wuhan again, mostly because of the hot noodles in Wuhan. In the face of Wuhan people or friends who have stayed in Wuhan for a while, it is no longer just a snack, but a feeling of nostalgia and strong nostalgia, and the aroma of eating it.
The origin of hot dry noodles is actually very simple: probably in the 1930s, a Wuhanese who lived on selling jelly and soup noodles was afraid that the noodles would become stale and they would cook the noodles and put them on the chopping board. Carefully hit the sesame oil pot and spill sesame oil on it. The next day, he blanched these roughly cooked noodles in boiling water, put them in a bowl, and added condiments such as spring onion, and the result was very delicious. In this way, he inadvertently made the hot and dry noodles known all over the country.
It is this unintentional work, which is loved by the majority of Wuhan people, and there are hot noodles almost at the stalls. The earliest formal storefront was formed. This is Cai Linji. After 100 years of training, Cai Linji's taste is crystal clear, refreshing, and delicious. It is widely praised by the general public and enjoys the reputation of Wuhan famous snacks. The hot noodle stalls are related to the lack of a good development path.
Although delicious, friends who are not in the field can not enjoy this blessing, because it can only be cooked and eaten. A Kee Kee Hot Dried Noodles between Wanda Plaza Cinema City and HAPPY Back Door is different from cold noodles and soup noodles. The noodles are cooked in advance, mixed with oil to air, and then eaten in boiling water to heat, add The top seasoning, the finished product is gluten and glutinous, yellow and oily, fragrant and delicious.
5.2 Xinyang Hot Noodle
The hot dried noodles were originally from Wuhan, but after they arrived in Xinyang,
But it has become the favorite of Xinyang people. Strange to say, in addition to Xinyang, in other places in Henan Province, hot noodles are not popular, or there can be no market. Xinyang is located in the southernmost part of the province, only 200 kilometers away from Wuhan. It is rich in rice and its staple food is rice, which has provided good environmental factors for the spread of hot dry noodles to Xinyang.
Over time, Xinyang Hot Noodles evolved based on the dietary characteristics of the locals, gradually evolved, and formed its unique flavor.
Make
The selection of Xinyang hot dry noodles is very particular. Xinyang is located in the province of Henan, and Henan's pasta-making skills are well-known. Therefore, the flour of Xinyang hot-dried noodles is mainly refined flour processed north of Zhengzhou. The noodles rolled from this noodle are strong and elastic , It is not easy to cook in the pot.
When mixing noodles, use refined salt, soda ash and food coloring. After the noodles are rolled, they are boiled and steamed, then mixed with cooking oil little by little, and then dried in the shade in a cool place. In this way, the first process of hot dry noodles is finished.
Xinyang hot dry noodles are more particular about the ingredients. In order to make the ingredients work better, after the first course is completed, use a special aluminum can filled with water and boil over high heat. When eating, put the oiled noodles in the aluminum can and cook for about three minutes, immediately fish out. When boiled, the heat is very particular, the cooking time is short, the noodles are too hard, and the cooking time is long, the noodles are easy to soften, and the taste is not good. After cooking, drain the water and mix the ingredients. Stir together with more than ten kinds of spices, including chili oil, spicy powder, monosodium glutamate, chicken soup, sesame sauce, diced mustard, shallots, and ginger. Instantly mix and eat, so that a bowl of hot, dry, and delicious noodles is ready. Xinyang people also like to add a thousand pieces of tofu, minced meat, or bean sprouts to hot dry noodles to enhance the flavor.
Xinyang people have a wide diet and pay attention to diet, so the taste of Xinyang hot dry noodles is different in Xinyang.
Some hot breakfast noodles in Xinyang will be filled with pork ribs soup or chicken soup next to the hot noodle pot. Some people do n’t like to be too dry, they can add some soup seasoning; there is a fried hot noodle restaurant in Yangshan, Xinyang. It ’s interesting. The owner dried the hot noodles with oil beforehand, and then heated them when it was cold. The noodles were dry and delicious, and put in a braised egg, and then a cup of soy milk, millet porridge, or tofu brain. Breakfast! According to the dietary habits and characteristics of the local people in Xinyang, the Xinyang people have made a series of reforms to the hot dry noodles, absorbing the essence of Wuhan hot dry noodles, and gradually evolved in this way. Finally, the hot dry noodles in Xinyang have formed their own uniqueness. The taste is unique and makes people have a lot of aftertaste.
Varieties of hot dry noodles: Before 1983, there were three varieties, namely, barbecued hot dry noodles, whole-material hot dry noodles, and shrimp hot dry noodles. After the re-opening on June 18, 1996, it was expanded to eight varieties, namely: whole hot dried noodles, dried shrimp dried noodles, dried shrimp dried noodles, sauerkraut shredded dried noodles, fried sauce dried noodles, Fish hot noodles, three fresh hot noodles, fruity hot noodles. After 2005, red oil hot dry noodles, red oil beef hot dry noodles and so on appeared again.
Simple version: In fact, the method of hot dry noodles is very simple and fast. The main ingredient of hot dry noodles is noodles. This noodles are slightly different from ordinary noodles. When making noodles, add a little alkaline water. Hot noodles will be strong. When the water is boiling, shake the noodles into the boiling water pot, while the noodles are still a little hard, quickly remove them and let them dry. To prevent the noodles from sticking to each other, top the noodles with sesame oil.
The key to delicious hot noodles is its sauce. To make the sauce delicious, sesame sauce must be mixed with sesame oil. Use sesame oil to mix the sesame sauce with the old soy sauce, raw soy sauce, salt, and mix until the sesame sauce is slowly adjusted to a paste. If you like spicy food, you can also add chili oil. As for the side dishes, you can also add them to your taste. For example, diced spicy radishes, sour beans, mustard, and shredded cucumbers must include at least green onions and parsley.
5.3 Eateries
Yangshan hot dry noodles are famous in Xinyang. In the morning, office workers take a taxi to taste.
Xiguan hot dry noodles, old-fashioned.
Hot dry noodles are also very popular in Zhengzhou Xuchang
6 Production methodEdit this paragraph
Practice one
Match
Ingredients: sesame sauce, garlic water, pepper, vinegar, soy sauce, sesame oil, spring onion, snow cabbage, chili sauce.
Method: Put the hot dry noodles into a sieve spoon, boil the water in the cooking pot over high heat, put an appropriate amount of steamed hot dry noodles in a colander, and boil the water for 3 minutes in the boiling pot until the noodles are fully cooked and drained Moisturize, add seasoning juice and sesame sauce to the bowl, sprinkle with crushed mustard and scallion. Remove the hot dry noodles and drain them into a bowl. Add the above spices and mix well before serving.
Practice two
Ingredients: sesame sauce, water-cut noodles, shallots, ginger, garlic, chili noodles and pickled peppers, vinegar, soy sauce.
Method: 1. Boil the water-cut noodles until they are ripe, lift them up and mix them with cooking oil and spread them to dry; 2. Cut the onions, ginger and garlic before eating, and prepare the pickled radish pieces for use; 3. Drain the oil, pour the sesame paste into the boil, stir and mix well, and lift; 4. Place the noodles in a special bamboo skewer and blanch in boiling water for half a minute until cooked; 5. Pick up the noodles and add all the spices Serve well.
Practice three
Ingredients: Liubiju dry sauce, straw mushroom soy sauce, garlic, ginger, cucumber, red pepper, pork belly, hot dry noodles.
Method: 1. Cut the pork belly into small dices. 2. Rinse Liubiju dry sauce with an appropriate amount of water. 3. Pour very good oil in the pan, heat it up, add the cut garlic and ginger, and scoop out the flavor. Then pour the diced meat and fry until the diced meat changes color. 4, just pour in the sauce just adjusted, the right amount of old mushroom soy sauce, fry evenly, avoid sticky pan. 5. Add an appropriate amount of boiling water and cook for about 20 minutes, until the sauce is very thick, so that the sauce of the fried sauce is ready. 6. Shred cucumbers and red peppers for later use. 7. Boil a pot of boiling water, cook the hot dry noodles in boiling water, remove the drained water, and stir in some salad oil while it is still hot. 8. Place the noodles at the bottom of the prepared plate, then add the fried sauce, cucumber, and red peppercorns in order, and you're done.
Practice four
Seasoning: 55 grams of shrimp, 250 grams of sesame sauce, 100 grams of small ground sesame oil, 60 grams of barbecued pork, 100 grams of kohlrabi, 750 grams of soy sauce, 25 grams of chili noodles, 15 grams of MSG, 100 grams of white vinegar, 20 grams of soda ash, 100 grams of green onion, 50 grams of sesame oil.
Practice: 1. Add alkaline water and flour into dough, and work hard. 2. First roll the finished noodles into 6-7 mm thick noodles in the roller of the noodle rolling machine, and then double-layer, then roll, sprinkle the flapping surface while rolling, and roll to about 4 mm thick. Thin noodles. Roll them up with noodle sticks respectively, then put the rolled noodles on the rolling noodle stand and roll them into round noodles with a diameter of 3-4 mm. 3. Set the pot on a hot fire, put in boiling water, stir the noodles and cook in the pot for about 3 minutes, and remove them when they reach maturity. Drain the water, stir it with bamboo chopsticks on the chopping board, and blow it cool (using an electric fan in summer), then sprinkle with sesame oil, shake and mix well.
remind
First, the hot dry noodles should reflect a "dry" character, and they must be drained when removed from the pot twice. Second, the sesame sauce bought in the supermarket is very thick. It is directly added to the noodles as a seasoning. It is not easy to mix. Use sesame oil first. Reduce the sesame sauce and reuse. Sesame sauce is the main protagonist in the seasoning, put more; Third, the type of seasoning does not have to be strictly in accordance with the information, but also can reflect personal preferences, add some of your favorite flavors.
7 Make cheats edit this paragraph
1. Select a kind of alkaline water noodles for noodles and eat them vigorously.
2. After cooking the noodles, use chopsticks to scatter and drizzle with sesame oil to quickly cool to prevent sticking.
3, be sure to use sesame oil to mix sesame sauce, do not use water, water is not fragrant.
8 Related news editors
8.1 Application for National Intangible Heritage
On February 12, 2014, following the successful application of Korean kimchi last year, the special feature of Wuhan-hot and dry noodles-was officially declared a national "non-legacy" a few days ago.
According to a person in charge of the Hubei Provincial Intangible Heritage Protection Center, hot dry noodles have been officially recommended to participate in the fourth batch of national "intangible heritage". The application of the legacy is mainly to carry forward the noodle-making technology, tap the cultural connotation behind the hot noodles, and better inherit and develop the traditional culture.
It is understood that the pre-sections of hot dry noodles are recorded in historical sources. "Hankou Bamboo Branch Poetry" of the Qing Dynasty wrote: "Three days are too early, and a wolf meal is unforgettable. Cut noodles, dried shredded bean paste, fish meal, and chicken soup.
Some Wuhan citizens believe that hot dry noodles represent Wuhan's eclectic culture and delicate and rough character, which is an indispensable part of Jingchu folk customs and food culture. At the same time, the fourth batch of state-level "non-heritage" diet projects and Chongqing hot pot [1] [1] were also declared.

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