Noodles in Hangzhou are usually called Piarchuan. Why don't they call them noodles?

Hangzhou is in the south. In people's stereotypes, rice is always the staple food. But after entering Hangzhou, Hangzhou people also like to eat pasta. You can see many old restaurants on the streets of Hangzhou. When we arrive at the hotel, there are always many people going to the canteen. Before coming to Hangzhou, Hangzhou people had two bowls of noodles, a bowl of bibimbap and a bowl of pianerchuan. The first moment they arrived in Hangzhou, they tasted two bowls of noodles that Hangzhou people liked.

Noodles are not afraid of deep alleys. You can't miss June 4th bibimbap noodles, one of the two bowls of noodles in Hangzhou. You chose an old noodle restaurant near the West Lake and ordered bibimbap. If you order now, noodles, fried oil, fried noodles and lucky water will be finished in 120 minutes. If it's just served, it tastes good at first, and the noodles have a strong taste. All the noodles are delicious.

Actually, bibimbap can be understood as bibimbap. Another special noodle in Hangzhou is called Piachuan. Hangzhou people like to make noodles into "cloth" because some people think that Sichuan characters are formed when they read like noodles. That's what generations have called it anyway. The bibimbap in Hangzhou still has local characteristics. Bibimbap with shredded Chinese chives, bibimbap with kidney flowers and eggplant, bibimbap with tomato sauce and bibimbap with green onions are more representative. Although it is mixed noodles, it is different from other cities. How can I put it? The ingredients are thick and a little burnt, so you can go to Hangzhou to taste them on the spot. If you have no conditions or time, you can also cook bibimbap at home.

When it comes to the choice of noodles, the fresh noodles used for noodles are not dried noodles, but the noodles with alkaline noodles are more gluten. We are going to cook beef jerky today. The ingredients to be used next, 100g shredded pork, a handful of leeks, 4 ~ 5 pieces of tofu, a catty of alkaline noodles, as well as seasonings, raw flour, flavored wine, soy sauce, salt and seasonings, are all ready, and the production is officially started. Wash the shredded pork, drain the water, pour a small amount of seasoning wine into the bowl, add raw flour, soak in salt for about 15 minutes, cut the leek into sections, wash the dried tofu and prepare.

Next, start cooking noodles. Most bibimbap pays more attention to the gas in the pot. It's best to cook noodles first. Pour half a pot of water into the pot. When the water boils, add the noodles. Like boiling jiaozi, after boiling water, pour appropriate amount of cold water, and repeat for two or three times. It is best to take out the noodles and put them in cold water after cooking. When eating in a restaurant outside, the chef can always fully cooperate with the time of cooking noodles and cooking, and at the same time, he can make good dishes if he operates. But it's hard to do it at home, so please do your best. A fragrant face is not afraid of a deep alley. You can't miss June 4th bibimbap noodles, one of the two bowls of noodles in Hangzhou.

When cooking noodles, you must fry them. When there is no water in the pot, pour in the oil. When the oil is hot, open the pork until it changes color. Pull the shredded pork to one side of the pot, stir-fry the tofu for a while, and finally stir-fry the leek. Add pots one after another, because the cooking time is different, so take turns cooking. Add some salt, soy sauce and seasoning to taste. The salty taste is mainly soy sauce. Because bibimbap is made, the color is heavier and it can be put in more. Some bibimbap is mixed with some starch in the pot, which is fried in a big fire, and dried noodles are more conducive to juicing.

Mix the dehydrated noodles evenly into the fried vegetables, then take them out of the pan and mix them together with chopsticks or spatula. So a bowl of delicious meat can be eaten with it.