Wuchuan noodles are protected geographical indication products.
Young noodles are mainly produced in Inner Mongolia, with Wuchuan and Siziwang Banner being the most popular. They are delicious and unique, have high nutritional value, and are very beneficial to diabetics.
Oatmeal has a history of 5,000 years in our country and is a high-altitude crop in the northern part of the country. However, when it comes to oatmeal, many people may not know what it is, but when it comes to oats, it has long been famous at home and abroad. In fact, oatmeal is oats, and oats noodles are oat flour. Oats are annual or biennial herbaceous plants with slender and pointed leaves, light green flowers, spikelets with slender awns, and edible seeds. Oatmeal is cold-tolerant and early-growing, and has a long growing season. In my country's major oatmeal-producing areas, such as Inner Mongolia's Ulanqab League, Shanxi's Yanbei region and Hebei's Zhangjiakou region, Wuchuan oatmeal noodles are the most popular in Inner Mongolia. Oatmeal noodles have always been a flavored food loved by the people.
The nutritional value of Wuchuan Oatmeal Oatmeal
The nutritional value and economic value of Oatmeal are very high. The straw and bran husk are rich in protein, fat and vitamin B. , is an excellent feed for livestock and can also be used to make paper. Oatmeal noodles can be eaten or used as feed. The average protein content is 15%, 51% higher than white flour, 93% higher than rice, 54% higher than rice, and 68% higher than corn; the fat content ranks first among all kinds of grains, with an average of 8.5%, 4.5 times that of flour. , 6 times that of rice; the calcium and phosphorus content is also very high, with 58 mg of calcium per 100 grams of oatmeal noodles, 20 mg more than flour and 50 mg more than rice; and 312 mg of phosphorus, 53 mg more than flour and more than rice. 208 mg. Oatmeal noodles are not only rich in nutrients, but also very resistant to hunger. It has been scientifically proven that oatmeal is rich in eight kinds of amino acids, a variety of trace elements, rich in linoleic acid, and high dietary fiber content, ranking first among all grains. Oatmeal is rich in vitamin E, vitamin B, and vitamin H. Its nutritional value is considerable, and it has good therapeutic and health-care effects in weight loss, lowering blood lipids, and lowering blood sugar. It integrates health care and nutrition and is suitable for all ages. In the oatmeal-producing areas in the back mountains of our country, people’s diet is relatively monotonous. In winter, except for potatoes, they can hardly eat vegetables. However, people living there rarely get sick due to malnutrition. This is why oatmeal medical treatment Evidence of health benefits.
Folk "jingle" says:
Cold brewed noodles pounded with soju are not as good as delicacies from mountains and seas.
A mouthful of oatmeal noodles and a mouthful of wine,
The aroma makes people’s mouths water.
According to legend, Emperor Kangxi of the Qing Dynasty went on an expedition to Galdan and ate noodles in Guihua City and spoke highly of it. During the Qianlong period, noodles were sent to the capital as tribute to the emperor. In the 1950s, Commander-in-Chief Zhu De visited Inner Mongolia twice and asked for noodles. He said that when he moved to the northwest of Shanxi, he had eaten noodles many times on a hot bed in a fellow villager's home, and he had also heard the legend that noodles were one of the "Three Treasures of Tumo River". That tender and thin oatmeal noodles supported the great struggle of the revolutionary soldiers in the Shanxi-Cha-Sui-Shaanxi base area, and the Commander-in-Chief has always missed it.
Wuchuan, the hometown of oatmeal noodles in China, has various ways of making oatmeal noodles. There are five series of oatmeal noodles in total - steamed, fried, boiled, baked and stir-fried. There are more than 40 varieties in total, among which there are more than 17 ways to make steamed oats noodles, including wowo, yuyu, blunt, dumplings, golden sticks, and pills.
There are many ways to make noodles, including kneading, pushing, rolling and rolling. It can be eaten with vegetable and spicy soup, cold or salad; it can also be mixed with hot mutton soup and cooked yam (or potatoes in Wuchuan dialect). And you can make your own sour, spicy, salty or sweet according to your own taste.
Foods made from oatmeal noodles include: wowo, yuyu, blunt ton, hancai, golden stick, zouzhe, getuan, ears, strips, pills, tadpoles, conches, and eryou Noodles, glass dumplings, oatmeal dumplings, flower-arranged slices, yam dumplings, screw rolls, cold oatmeal noodles, vegetarian stir-fried oatmeal noodles, stir-fried oatmeal noodles, spooned oatmeal noodles, boiled dumplings, fried tongs, oil Pan-fried seeds, oatmeal cakes, etc., I can’t finish them all... I’m so sweaty-.-! Ingredients: onions, garlic, oat noodles, coriander, radish, potatoes, cucumbers, tomatoes, peppers (can be added according to personal preference) Ingredients: vegetable oil, salt, chicken essence, soy sauce, vinegar, Sichuan peppercorns, cooked sesame seeds.
1. Kneading noodles
There are two methods for kneading noodles: one is to use boiling water, and the other is to use cold water. Just wake up early in the morning, slurry the oatmeal noodles with cold water, let it sit all morning, and then make it at noon. For these two methods of kneading noodles, the ratio of water to noodles is basically 1:1. Of course, this is related to the humidity of the noodles itself.
The noodles generally need to be battered to a firm point, so that they are less sticky and more precise. The kneaded oatmeal noodles are made into pieces.
The method of making "obu noodles with fish" is very simple. Just pull out two small pieces of noodles and rub them with your hands on the chopping board. The more you rub them, the longer they become, and the noodle fish will appear. Got it!
"You Mian Wo Wo" took a piece of noodles and put it on the back of the knife (if you are afraid of sticking, you can put a little oil on the back of the knife), then flattened it with the palm of your hand, and picked it up with your fingers. Shake it, roll it into a nest on your finger, and then put so many nests together!
How to "press the river fishing" (there are two tools, the pressing type and the hand-twisting type): This is simple, roll the oatmeal noodles into a round stick, stuff it into this tool, and turn the handle above , the oatmeal fish came out on its own.
How to make "Yam Wowo": 1. Peel and wash the potatoes, cut into thin slices, steam them in a pot for about 10 minutes until they are cooked, take them out of the pot and crush them into mashed potatoes with a spoon in a bowl. 2． While steaming the potatoes, you can prepare other ingredients. Tear the oatmeal noodles into irregular pieces, peel and dice the tomatoes, mince the onions, shred the cucumbers, shred the radish, mince the garlic, mince the garlic, mince the peppers, and chop the coriander. ． 3. Arrange the oatmeal noodles, radish, tomatoes, cucumbers, and peppers in order, and top with chopped green onion and garlic. Drizzle a small amount of soy sauce and appropriate amount of vinegar on top. 4. Pour an appropriate amount of oil into the pot, add the Sichuan peppercorns when the oil is slightly hot, saute until fragrant, then pour the Sichuan peppercorn oil on the tomatoes, peppers and chopped green onions. Add salt and chicken essence according to personal preference. Mix well and add coriander and cooked sesame seeds and it's ready. PS: 1. Although the mashed potatoes need to be steamed for about ten minutes, this is the key to the deliciousness of this dish. Sharpen your knife and chop wood without missing a beat. 2． Place the tomatoes, peppers and chopped green onions and then pour soy sauce and vinegar. With this arrangement, you don’t need to put them in a pot and stir-fry. The chopped green onions will have a fried aroma when they are sprayed with hot oil. It’s not so much simple as it is lazy. There are lazy tricks. 3. A special version of the lazy man's method. You don't have to choke the oil in the pot. You can use a metal spoon used to hold porridge at home to achieve the function of a small pot. It's simple and fast, and you don't have to wash the pot. It’s highly recommended~
Note: Steam the noodles when the water in the “steamed noodles” pot is boiling; steam the noodles for only ten minutes after they are put into the pot, and don’t make them steam longer; it’s best It's a bamboo steamer, which I don't have, and the stainless steel one is just fine. After steaming, you need to let it dry, and then tear it according to its texture. Once the oatmeal noodles are steamed, you can eat them in many ways. They are delicious cold, stir-fried, mixed with vegetable soup or broth. Several things that are best paired with oatmeal noodles: mutton soup, chili, sauerkraut (the kind made from cabbage), and vinegar. Ingredients for "Fried Oatmeal Noodles": peppers, onions, garlic, and sauerkraut. First stir-fry in a pan, then add in the oatmeal noodles and turn a few times. It's best to boil a red pepper first, it's very flavorful. After the stir-fried noodles are mixed with vegetables, a lot of red peppers are added to the stir-fried noodles. It’s so fragrant! "Mutton Soup Noodles" The mutton should be fatter. Chop it into small dices that are slightly smaller than the meat filling. Put it in a bowl and add salt, pepper noodles, soy sauce, minced ginger, minced green onion, and sesame oil (there is no such thing in Beijing). , then pour some salad oil into it), put it in a steamer and steam for 30 minutes. If there is less soup, add less boiling water into the bowl. Use this soup to prepare oatmeal noodles and pair it with Shanghainese bell peppers. I don’t know how to describe how delicious it is! !
The combination of Wuchuan noodles and water
I heard that in the past, some people took Wuchuan noodles to other places to eat or sell them, but they all returned without success. The old people didn't know the reason, but later they guessed that the water from other places didn't match Wuchuan noodles. Probably the water in the north is more suitable for processing oatmeal noodles, but the water in the south is a bit far-fetched!