Who will talk about the specific differences between pulled noodles, noodles, Lamian Noodles, pulled noodles, sliced noodles and sliced noodles?

In the world, only China and Japan are the best in pasta (of course, Japanese pasta technology was passed down from the Tang Dynasty), and Italian noodles are also good, but they are not as good as China in terms of varieties.

here is a brief introduction to the characteristics and making methods of pulled noodles, noodles, Lamian Noodles, pulled noodles, sliced noodles and sliced noodles:

1. Pulled noodles:

Features: smooth and refreshing to eat, soft and chewy, which is different from rolled noodles and rolled noodles.

The method is as follows:

1. Dissolve the refined salt with warm water, pour it into flour and mix it into snowflakes, knead the flour evenly into dough, and simmer it for about 1 minutes.

2. Knead the dough into long strips, hold the two ends of the dough with your hands, shake it slowly, and fold the two ends after stretching. The above process is repeated many times, and when the thickness is equal, the noodles are smeared with alkaline water by hand.

3. put the noodles on the chopping board, sprinkle the filling noodles, pinch the two ends with your left hand, buckle the middle finger of your right hand, and then stretch the noodles with the left palm down and the right palm up. After stretching, put them on the chopping board and sprinkle the filling noodles slightly. The above process is repeated for seven times, and the noodles are three millimeters thick.

before cooking, pull off both ends of the noodles, put the noodles in the pot, take them out and put them in cold boiled water, then take them out and put them in a bowl, and add seasonings (fried sauce, marinated sauce and sesame sauce are all acceptable).

two: the plate surface (which refers to the beef plate surface)

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

the most authentic is the beef noodles in Huainan.

Practice:

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

The noodles in Anhui are good, and the noodles are 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, and made into dough. After repeated kneading, it is made into small noodles with a diameter of half an inch and a length of eight inches. Then it is coated with sesame oil, coded on the case and covered with clean wet towels. Moisturized dough sticks are soft and lingering, and feel like silk.

When making the noodles, the chef arranges three small noodles on the case, holding three heads with his left hand and three heads with his right hand, jerking them over his head and slamming them on the case. One after another, scratching, falling, pulling and flashing, hence the name of the board. In the chef's hand, the three small noodles changed from short to long, from thick to thin, which was converted into three times. The total length was more than 5 feet, and the thickness was even, and it was like a waterfall.

pick up the cooked board, which is clean, smooth and crystal clear. The cook pinched some green vegetables and put them on it, then poured boiling jujube-red SAO. White noodles, green leaves, and red scorpions greatly increase people's appetite.

The production of the seeds of SAO is also very particular. The ingredients are fennel, pepper, cinnamon, flour paste, 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, first dilute the butter and bring it to a boil, then add the seasoning. The amount of sun-dried red pepper is large to highlight the spicy taste and color of the seeds, and beef also accounts for a large proportion. Cut the fine beef into square and square pieces, and then throw the beef into the pot after the red pepper color comes down. At this time, we must master the heat, in order to cook the beef neither old nor tender, just right.

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

three: Lamian Noodles:

The most authentic one is Lamian Noodles. It can be called the quintessence of Chinese culture.

Features:

Clear soup (clear soup), white radish (white radish), red chili oil (red chili oil), green chili (coriander, garlic sprout green) and wuhuang (noodle Huang Liang). The soup is clear, the meat is crisp and fragrant, and the noodles are tough and long.

Practice:

The five steps of making Lanzhou beef Lamian Noodles noodles are played no matter from.

First, choose noodles

Generally, you should choose fresh high-gluten flour. Lanzhou has beef Lamian Noodles flour. It is not advisable to choose old flour, let alone contaminated flour which is moth-eaten, 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 (special flour for Lanzhou beef and Lamian Noodles) with high protein content can guarantee the precondition for the success of making Lamian Noodles.

second, kneading dough

kneading dough is the basis and key of Lamian Noodles's making. The first thing we should pay attention to is the temperature of water, which generally requires warm water in winter and cold water in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of the mixed dough is always kept at 3℃ by using different water temperatures, because the water absorption of protein in flour is the highest at this time, which can reach 15%. At this time, the gluten production rate is also the highest, and the quality is the best, that is, the extensibility and elasticity are the best, and it is the most suitable for stretching. If the temperature is lower than 3℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 3℃, it will also reduce the generation of gluten. When the temperature reaches 6℃, it will cause the denaturation of protein and lose its properties. It 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 production rate and quality of gluten in the dough. For example, an appropriate amount of water, its osmotic pressure can make the distance between protein molecules in the dough narrow and the density increase, especially make the viscosity of gliadin, one of the gluten protein, increase, thus improving the generation and quality of gluten. Pay attention to "three times of water, three times of ash, 9981 times of rubbing". The ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked from the grass of the Gobi Desert. Adding it to the noodles not only makes the noodles have a special flavor, but also makes the noodles smooth, yellow and strong. 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

wake up, that is, put the mixed dough for a period of time (generally not less than 3 minutes in winter and a little shorter in summer), and its purpose is also to promote the generation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, so as to improve the generation and quality of gluten.

4. Slip strips

After the young man with strong arm strength repeatedly pounded, kneaded, pulled and dropped the dough, he put the dough on the panel, held the two ends of the strips with both hands, lifted it up on the chopping board and slammed it hard. After the strip is stretched, the two ends are folded in half, and the two ends are kept being beaten, so that the purpose is to adjust the arrangement order of gluten protein in the dough, so that the disordered protein molecules are arranged in a long chain, which is called shun Jin in the industry. However, it is twisted into long strips, which are 2 mm thick and chopsticks long, or twisted into round strips.

5. Lamian Noodles

Put the smooth noodles on the chopping board, sprinkle with clear oil (to prevent noodles from sticking), and then pull out noodles with different sizes and thicknesses according to diners' hobbies. If you like round noodles, you can choose five styles: thick, two fine, three fine, thin and capillary. If you like flat noodles, you can choose three styles: big width, wide width and leek leaves; If you want to eat something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles has a unique skill. He holds both ends in his hand, and the two arms are evenly and forcefully pulled outward. Then the two ends are folded in half, and both ends are placed in the fingers of one hand at the same time (usually with his left hand). The middle finger of the other hand is hooked down to the other end, and the palm is turned 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 stretched, 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 uniform, and so on, each 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 old chefs, not only has a fast Lamian Noodles speed (generally only takes about 1 seconds), but also the pulled noodles are uniform in thickness and do not break, which is difficult for beginners to do. A noodle joint just pulls a large bowl of noodles. Every time you pull it, you should fold it back on your wrist. When you pull it to the end, shake your hands up and down several times, and the noodles will be flexible and long, with even thickness. Generally, the two thin pieces are 7 buttons, while the thin ones are 9 buttons, and the capillary surface can reach 11 buttons. The strips are as thin as silk and do not break, 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, which is flexible and non-sticky. There is a saying that goes down into the pot: "Lamian Noodles is like a coil of thread, which goes down into the pot and turns leisurely, catching chrysanthemum petals in the bowl". Watching Lamian Noodles seems to be an acrobatic performance.

apart from Lamian Noodles, the most important technical content of Lanzhou beef, Lamian Noodles beef and Lamian Noodles lies in the fragrant soup, which can be said to be the soul of Lanzhou beef noodles. No wonder some people want to pay 5,, yuan or 6, yuan to buy the soup formula of "Ma's uncle beef noodles". People in Lanzhou eat beef noodles and drink soup first, then they will know whether it is authentic. Since the first bowl of beef noodles was made by Chen Weijing of Huaiqing House in Jiaqing period of Qing Dynasty, the formula of this soup has been passed down from generation to generation. The so-called clear soup is not ordinary beef soup, but mainly made of dozens of spices and beef broth. The most representative beef noodle in Lanzhou is the famous "Majia Uncle Beef Noodle". Majia Uncle Beef Noodle inherits the practice of Huaiqing Prefecture (now Bo 'ai County, Henan Province) to purify Chen Jia Xiaoche's soup-stock beef noodle in Su Zhai Village. It takes soup as the source of all kinds of freshness, pays attention to using soup, is good at making soup, and especially pays attention to the modulation of "clear soup", which is clear and clear, and takes its freshness. The preparation method of soup has been recorded in Qi Min Yao Shu. After long-term practice, beef, fat chicken and beef are used as the main ingredients, and more than 3 kinds of seasonings and traditional Chinese medicines are used to prepare the old soup. After boiling and micro-boiling, the flavor of the main ingredient is dissolved in the soup, and it has to be "cleared" twice in the middle. The finished product is crystal clear and delicious, which is the most delicious soup in beef noodles. Nourishing blood and calming the nerves, expelling wind and dredging collaterals into the spleen, lung and kidney channels have the functions of strengthening the spleen, tonifying the lung, consolidating the kidney and benefiting essence. The beef noodle restaurant, which once flourished in the Qing Dynasty, was never opened again because of the war. The production method of "Uncle Ma's Beef Noodles" is exquisite and exquisite, and even now the production cost of each bowl varies from 1 yuan to 8 yuan.

When cooking the soup, the tender yak meat produced in Gannan grassland is selected, beef spinal cord and leg bones (commonly known as bonzi bones), beef liver, and some chicken soup are added, and spices such as pepper, Amomum tsaoko, cinnamon and ginger peel are added in proportion, and then the local special green radish slices are added in an extra-large pot-shaped iron pot to make the soup. The broth is fragrant and clear. This "clear" natural fragrance is incomparable. Use only the prepared clear soup when eating. Cooked Lamian Noodles is poured with clear soup, served with diced beef (or sliced beef), coriander and garlic sprouts, and served with bright red Chili oil. Lanzhou, located on the beach of a valley in the upper reaches of the Yellow River, has the best groundwater quality among cities above the provincial capital. In addition, the edible beef in Lanzhou is mainly yak produced in Gannan and Qinghai. Yaks are short and healthy, with high carapace, small drooping skin, long hair, black or black-and-white spots, and fluffy tail hair. They weigh 2-3 kilograms in adulthood, are cold-resistant, grow on the plateau above 3 meters above sea level, can survive in the mountains with thin air, have long growth period, and are strong and cold-resistant. Yaks naturally stocked in the plateau's pollution-free grassland environment are not only delicious, but also eat many wild grasses and medicinal species (such as Fritillaria, Cordyceps, Isatis indigotica, Carthamus tinctorius, etc.) for a long time, so there is a saying among local herders: "Our cattle and sheep eat Chinese herbal medicines, drink mineral water, urine is Taitai oral liquid, and urine is Liuwei Dihuang pills". This sounds a bit exaggerated, but on the other hand, it reflects that yak meat is really natural and pollution-free. Therefore, its meat has the function of expelling cold, treating stomach cold, rheumatism, rheumatoid diseases, nourishing yin and tonifying kidney, and strengthening the body. Its nutritional value is extremely high. No matter what, the authentic Lanzhou beef noodles can't be made in other places.

as for the specific methods of Lamian Noodles in Lanzhou, I can't talk about it casually here. I just want to talk about his comprehensive characteristics. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (Chili oil red), green (coriander, garlic sprout green) and wuhuang (noodle Huang Liang). Uncle Ma's family has strict quality requirements for beef noodles. In his words, the soup is clear, the meat is crisp and fragrant, and the noodles are tough and long.

From the production and principle analysis of Lanzhou beef Lamian Noodles, we can see that Lamian Noodles technology is the crystallization of the wisdom of working people in China, which combines science and skills. This requires us to sum up the production experience seriously, so that it can better serve the society in practice. An American catering expert came to Lanzhou to inspect the beef Lamian Noodles, and observed the "unique skill" of hand-pulled noodles. He was surprised and said, "I have traveled many places in the world and have never seen such a miracle." Domestic counterparts said, "absolutely", nothing comparable; The observer said, "God" is like "magic"; Foreign friends say that this is a miracle of China and the world. Now, clear soup beef noodles have become the main representative of Lanzhou snacks and the pride of Lanzhou catering industry. Today, no matter where you are, you can taste authentic beef noodles with clear soup.

Four: Pulled noodles:

Pulled noodles are a famous snack in Xi 'an. Renowned at home and abroad.

features: excellent color, aroma and taste, glossy Huang Liang appearance, tangy aroma from the pan, smooth and smooth entrance, and popular local flavor pasta.

Practice:

Ingredients: thicker noodles (it's best to pull noodles yourself), your favorite vegetables, garlic sprouts, and Chili noodles

Seasoning: salt and vinegar are enough

Practice: cook the noodles, take them out, add salt, vinegar, chopped garlic sprouts, and Chili noodles to the bowl, heat the oil, pour them on the Chili noodles and garlic sprouts, and mix well to eat!

pull noodles:

1. Mix dough: be sure to add salt water. If you add more salt water, it will take a little longer to wake up. If you add less salt water, it will take a little shorter.

2。 Wire rod: if you pull the wide surface, it will be coiled into strips in my drawing (forgive me for being too big and of different thicknesses), if you pull the thin surface, it will be coiled into thinner and longer strips; Be sure to apply oil evenly and cover it with plastic wrap or gauze;

3。 When you wake up, you can pull the noodles. When pulling the wide noodles, you should roll the strips slightly with a rolling pin, then pull them again, and just pull the fine noodles directly.

4。 Generally speaking, you can't learn to pull noodles at one time, so you should master the strength of holding noodles well. And different flours have different tempers, so maybe you should be familiar with the temper of your flour.

v: cut surface

features: it is a popular food without geographical distinction.

The main ingredients of sliced noodles are protein, fat, carbohydrate, dietary fiber, etc. It is more popular and tastes better than dried noodles.

Practice:

Raw material: 5g cooked sliced noodles.

Making:

1. Mix 15g of flour with 5g of water, 15g of salt and 15g of edible alkali evenly, then fold it repeatedly with a flour beater and roll it into a dough sheet with a thickness of about 3mm, and then process it into a dough sheet with a width of about 4mm.

2. Put enough water (about 7,5g, which can be done in batches due to insufficient water in a small pot) in a large pot, bring it to a boil, put it into the pot to disperse the dough, and then boil the pot to make the dough float (it can't be boiled for a long time, as long as the noodles float, whether cooked or not), take it out and rinse it with cold water.