What are the legends, stories and historical allusions in Huimian Noodles?

Huimian Noodles, Henan? Top Ten Noodles in China? First, Huimian Noodles is one of the three major snacks in Henan. It is a traditional snack with meat, vegetarian food, soup and rice. It is famous for its delicious food and economic benefits in the Central Plains and the whole country. The following is the legendary story about the emblem I compiled. Welcome to reading.

Legend of Huimi Noodle 1: It is said that before Li Shimin ascended the throne, he fell ill on the way to escape in the middle of winter, but fortunately he was taken in by a farmer. Farmers are very simple, killing elk to stew soup, and being forced by the army to chase the noodles and cook them. Li Shimin ate it and recovered from his cold.

After he ascended the throne, Li Shimin sent someone to look for him and ordered the chef to learn skills, so there were more royal meals in the Tang Palace? Kirin noodles? . Later, because of the scarcity of elk, goats were used instead, which gradually evolved into today's emblem.

The second legend about Huimian Noodles: Beijing-born officials and chefs have created their own stories. During Guangxu period, Guo Zixing, the chef of Changge, opened a noodle restaurant in Beijing. Because extortion often happens, I asked my hometown Yang Hanlin for help. Yang Hanlin, the word Yang, is from Changge, and is the deputy director of Duchayuan. Yang Hanlin hired Guo Zixing as a chef to protect Guo Zi.

After the Revolution of 1911, Yang Hanlin retired with Guo Zixing. I caught a cold in autumn. Guo Zixing tried to make noodles for Yang Hanlin with big bones, minced meat and some delicious Chinese herbal medicines. Unexpectedly, it was recognized by Yang Hanlin and became Yang's daily diet. In nine years, Yang Hanlin died in his hometown of Changge. Before he died, he gave Guo Zixing money to reopen the shop and told Guo Zixing not to lose Huimian Noodles. Unexpectedly, at that time, the bandits in Changge were rampant and the officers and men could not suppress them. The situation is unstable and there is no chance to open another shop. A distant relative in Guo Zixing lives near Huayuankou on the bank of the Yellow River. To survive, he must go there. At this point, Guo Zixing introduced the meeting to Zhengzhou.

Legend 3 of Huimian Noodles: Japanese planes bombed Zhengzhou, saying that Huimian Noodles was created by Changyuan chef Zhao Rongguang.

Zhao Rongguang likes pasta, especially noodles. During the period of War of Resistance against Japanese Aggression, hotels in Zhengzhou were often closed because of air raids, and sometimes chefs were in a hurry to run for their lives as soon as they took up their rice bowls. At that time, food was in short supply, and Master Zhao couldn't bear to throw away the leftovers. After the air raid, he added the leftovers to the stew before eating. Over time, Zhao Rongguang found the re-stewed noodles delicious, so he put some raw materials such as salt and alkali in the noodles to make them thicker and have a special flavor, which became a major food variety for the shop assistants. Later, some old customers inadvertently found that the noodles eaten by the clerk were very distinctive and asked the restaurant to sell them. Zhao Rongguang began to elaborate Huimian Noodles. He chose the best fresh mutton, put all kinds of raw materials in cook the meat, used raw juice broth when the noodles were put into the pot, and then added mutton, day lily, fungus and so on. It's so delicious that Hui Mian has gradually become the best-selling variety in the store.

Legend 4 of Huimian Noodles: The Transformation of the Master of Henan Mutton Paomo It is said that Wei's Huimian Noodles evolved from An's Paomo. Xi's bread making was introduced to Henan in Qing Dynasty. Because people in Henan prefer noodles instead of buns, a Henan mutton paomo master changed paomo into Huimian Noodles. Fans of mutton paomo said that the soup in Huimian Noodles, Henan Province could vaguely smell Xi 'an paomo.

Legend 5: According to legend, Zhu Mo, the son of Zhu Yuanzhang, often visited the people when he was in Luzhou (now Changzhi County, Shanxi Province) during the Yongle period of the Ming Dynasty. One autumn, when he was traveling in Xixi Village and Bayi Village outside the south gate, he came across a Hui girl who sent mutton to Grandpa (gē) (Changzhi County's people call him brother lasagna). Seeing that Wang Shen was hungry, the little girl poured Wang Shen half a bowl. Wang Shen ate and said, It's delicious! How delicious! ?

When Wang Shen returned to Wang Fu, he never forgot the half bowl. Is the mutton old? After that, they sent someone to find the Hui girl and hired her as their chef. After Wang Shen's death, the Hui chef left the palace, set up a tent and stove in the market, and opened a noodle restaurant, specializing in? Is the mutton old? Many local Muslims learn from her? Is the mutton old? The production method of. Because? Is the mutton old? Delicious, gradually spread to Henan, Shaanxi, Gansu, Ningxia, Hebei, Tianjin and other places.

Huimian Noodles, introduced in Huimian Noodles, Henan Province, is a special food in Henan Province. It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. Because of its delicious taste and economical benefits, it is famous in the Central Plains and spread all over the country. Together with Beijing's Zhajiang noodles, Shanxi's Daoxiao Noodles, Hubei's Regan Noodles and Sichuan's Dandan Noodles, it is known as the top five pasta in China and enjoys a high reputation.

Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, Sanxian Huimian Noodles, Wuxian Huimian Noodles and so on according to different ingredients. Water mat in Luoyang, steamed stuffed bun in Kaifeng and Huimian Noodles in Zhengzhou are three famous snacks in Henan. Huimian is a kind of pasta similar to lasagna, which is made of high-quality and high-gluten flour, supplemented by broth and various side dishes. This soup has good gluten and high nutrition.

High-quality and high-gluten white flour is selected as the noodle for Hui Mian, and a proper amount of saline-alkali warm water is added to make dough softer than jiaozi Mian. It is kneaded repeatedly to make it tough. After being left for a period of time, it is rolled into a dough sheet with a width of four fingers and a length of 20 cm, coated with vegetable oil and covered with plastic paper for later use.

The soup is boiled with the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours. Cook with high fire first, then with low fire. Among them, seven or eight kinds of Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup.

Accessories include kelp silk, tofu silk, vermicelli, coriander, quail eggs, sea cucumber, squid and so on. When serving, take out small dishes such as coriander, Chili oil, sugar and garlic.

Taste: clear soup, slightly spicy, spicy

Huimian Noodles craft

Huimian Noodles, Henan Province Material: Ingredients: 300g of wheat flour.

Accessories: mutton (cooked)100g, coriander 20g, oil skin 50g and kelp (fresh) 30g.

Seasoning: 20g shallot, salt 10g, 5g monosodium glutamate, and pepper 10g (dried red tip).

trait

Zhengzhou claims to be? City of Huimian Noodles? Hui noodle restaurant is located in the cold lane of Huajie Street in the whole city. When foreigners come to Zhengzhou, the first thing that comes to mind is to taste authentic mutton Huimian Noodles; The reserved dishes for local people to entertain relatives and friends are also delicious. Here is a brief introduction to the famous Huimian Noodles and Huimian Noodles Pavilion in Zhengzhou:

Henan noodle making method

The noodles in Huimian are made of high-quality white flour, mixed with appropriate saline-alkali warm water to make the dough softer than the noodles in jiaozi, and kneaded repeatedly to make it tough. After standing for a period of time, it is rolled into four-finger-wide and 20-cm-long noodles, coated with vegetable oil, wrapped one by one and covered with plastic paper for later use.

The soup is boiled with the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours. Cook with high fire first, then with low fire. Among them, seven or eight kinds of Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup.

Accessories include kelp silk, tofu silk, vermicelli, coriander, quail eggs, sea cucumber, squid and so on. When serving, take out small dishes such as coriander, Chili oil, sugar and garlic.

Fast food course

Teach you how to be in Huimian Noodles, Henan Province and how to be in Huimian Noodles, Henan Province.

1. Mix the dough, and the dough is slightly smaller (put salt in the dough);

2. Once every half hour, once every three or four times;

3. wake up for at least 3 hours, otherwise your face will not be strong;

4. Beef with bone, or mutton stew, with only ginger in the soup and no salt;

5. The meat stew is almost rotten, and the meat will be fished out later;

6. Boning and degreasing continue to return to the pot for stewing;

7. Guo Qiang

8. Prepare coriander, chopped green onion, bean curd skin silk and kelp silk for later use;

9. Half an hour before cooking, write all the noodles into strips two centimeters wide, grease both sides, and wake up for another half an hour;

10. Open the long noodles, draw them longer and longer, and then draw them into fine noodles;

1 1. Cook in a pot. When the dough is cooked, put kelp and spinach together and cook;

12. Prepare a large bowl and add minced meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate and pepper;

13. Put the cooked noodles in and pour the stew.

Pie-food phase grams:

Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.