When eating, first cook the noodles and put them in a bowl, then pour the soup and put sauerkraut and pickles on it.
Question 2: Who knows what minced meat noodles are? Where are the local snacks? Noodles with minced meat are Shaanxi snacks with dozens of varieties, among which Qishan noodles with minced meat are the most famous. The characteristics of minced meat noodles are that the noodles are slender, uniform in thickness, fresh and fragrant in minced meat, and the noodle soup is shiny and ruddy. Qishan noodles with minced meat have a strong local flavor. It is thin, tough, light, soft, sour, spicy and fragrant, and it tastes flexible and smooth.
Qishan minced noodles
Qishan's noodles with minced meat have a long history and are very famous in Qing Dynasty. It is famous for being thin, soft, shiny, fried, thin, prosperous, sour, spicy and fragrant. It is made of refined white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts and other seasonings. Its basic production process is: noodles should be rolled by hand, and noodles should be thin and thin.
Moderate standards of toughness, smoothness and hardness. To make minced meat, pork is sliced and fried in a hot oil pan. At the same time, add ginger, salt, seasoning noodles, spicy noodles and mature vinegar, and stir-fry thoroughly. Stir-fry tofu, day lily and fungus, spread eggs into egg skins, cut them into prismatic pieces, and add garlic sprouts to make kimchi. When eating, first cook the noodles and put them in a bowl, then pour the soup and put sauerkraut and pickles on it.
Qishan noodles require a wide noodle soup, that is, many noodles and few noodles, highlighting the sour and spicy taste. The so-called frying means that noodles should be hot, hot and oily to reflect the characteristics of this noodle. Qishan noodle is a kind of local specialty pasta with high carbon hydrate and high saturated fatty acid.
Question 3: What are the methods of making Qishan noodles with minced meat?
Choose fatter pork with skin, and pork should also contain more lean meat, with seven points thin and three points fat. Cut the meat into small pieces and thin slices. Put it in a boiling oil pan and stir it constantly. The heat should not be too fast or too slow. About three ripe, add a certain amount of ginger foam, remove the fishy smell, stir fry, and then add an appropriate amount of iodized salt. When the meat is half cooked, add vinegar and stir fry; When it is half cooked, add seasonings such as soy sauce and pepper (of course, other suitable seasonings can also be added); When it is half cooked, add a proper amount of red pepper powder, stir and simmer for a while, and then take out the pot. In the meantime, great attention should be paid to controlling the temperature and time. Don't burn too hard. If it is too thick, the meat may be overcooked or burnt, and the burnt Chili noodles will affect the color of the soup. The heat is not enough, the meat is not cooked, the fishy smell of the meat can't go away, and the spicy taste is too deep. Only by controlling the heat can the meat be tender and spicy, and the oil be bright red and not so spicy. This is the most basic practice of meat.
The practice of entering soup dishes
Black fungus, soaked in warm water, chopped for later use.
Slice tofu, add hot oil, fry until the eggs are yellow, take out of the pan and cut into small diamonds for later use.
Eggs, fried into egg skins, cut into small water-like pieces, and set aside.
Day lily (day lily), soaked in warm water, cut into about 1.5 cm for later use.
Leek or garlic sprout, garlic sprout is the best. Wash, dry, cut into small pieces, and keep the vegetables.
Bottom course: usually carrots, cut into small pieces. If the minced meat has just come out of the pot and there is still a proper amount of minced meat in the pot, it is best to fry it directly. You can also put a proper amount of scorpion heating pot in the cold pot, then pour carrot powder, stir fry with high fire, and add iodized salt. When half-cooked, simmer slowly with a small fire and turn it frequently. Be sure to simmer the water in the pot. When the dish is almost cooked, add seasonings such as monosodium glutamate and pepper. In this process, the oil and spicy taste should be properly controlled according to the proportion of the seeds and vegetables in the hot pot. There are traditional handmade noodles and machine pressed noodles: the handmade noodles should be tough and firm, and the boiled water should be shiny. Usually, the dough is cooked, kneaded, covered with a wet cloth for five or six hours before rolling, so that the dough is tough, easy to roll thin, shiny and smooth when boiled. Machine dough pressing is mostly used when there are many relatives and friends such as weddings, funerals and weddings, saving manpower and time.
condiment
It is best to choose an iron pot. Fill it with water and let it boil. Add minced meat and let the water boil. Then put the prepared auricularia auricula, eggs, day lily and bottom vegetables into the pot and season as needed. After the fire boils, add pickles while it is hot. Pay attention to the correct color of soup, namely red, fresh and bright. The taste of soup can also be fine-tuned according to the taste, but the basic taste of sour, hot and fresh should be maintained. Pour the hot soup on the noodles just out of the pot to form a bowl of minced meat noodles, which is smooth and delicious. Matching soup is the key to minced meat noodles. The so-called bowl of noodles, seven soups and soups are very important.
The above is the basic method of minced meat noodles, and to make minced meat noodles to the heart, we should pay attention to many details, especially when frying minced meat and matching soup. Qishan minced meat noodles are mainly hot and sour, so attention should be paid to the soup. Other places in Guanzhong also have their own tastes. Generally speaking, the farther west, the less vinegar is put, and the farther south, the more pepper is put.
Question 4: What are the nine characteristics of Qishan noodles with minced meat? Noodles with minced meat is a kind of traditional pasta with a long history in Longdong and Guanzhong areas, especially Qishan noodles with minced meat. Qishan noodles with minced meat are famous for being thin, tough, shiny, fried, thin, sour, spicy and fragrant. The minced meat noodles are characterized by long and thin noodles, uniform thickness, fresh and fragrant minced meat, red oil floating on the noodles, sour and hot soup, toughness and refreshing, and are suitable for all ages. Minced meat noodles have a very important position in Guanzhong area, which can not be separated from weddings, funerals, festivals, children's full moons, old people's birthdays, visiting relatives and friends and other important occasions.
Question 5: What's the difference between minced meat noodles and dregs noodles? Of course there is a difference. Authentic local Sichuan flavor is called minced meat noodles, which is more and finer. Pig, beef and mutton are all fine. Need to stir-fry steam, no sweet sauce, douban or dried Chili, there are two kinds of dry and water. The former is stir-fried oil, which is simply fragrant and tender and tastes very fleshy. The latter should take the bait when cooking. The slag river is in the north. It uses less meat and is fatter. Pork is generally used, salty and sweet, without pepper. Please refer to the practice of Zhajiang Noodles. Now it's mainly because the merchants are fake, so it doesn't matter. Noodles in the market are all made of inferior pork. If you have to eat them, it is better to choose dry mixing. If you don't drink seasoned soup in the end, you can hardly eat meat.
Question 6: What is SAO? Noodles with minced meat is a traditional noodle of the Han nationality in northwest China, and it is also a famous snack in Xifu. The noodles with minced meat in Qishan, Baoji are the most authentic. Popular in Guanzhong Plain of Shaanxi and Longdong of Gansu. Minced meat noodles have a long history. It also contains side dishes such as tofu and eggs, which is simple. The third chapter of Water Margin says: "I want 10 Jin of lean meat, and I want to be ashamed." The word "Sao Zi" here means diced meat.
Saozi-universal noodle sauce, that is, Saozi.
Saozi is a special method, which is often used to eat noodles. Its fragrance and endless aftertaste are its main characteristics.
In fact, it is not difficult to do. In fact, diced meat is fried with various seasonings, balsamic vinegar and peppers.
Question 7: What is Shaanxi minced meat noodles? Is it a kind of food?
Question 8: What do you mean by noodles? Noodles are made of all kinds of dishes, some are shaped like whistles, and some are long noodles. If it's not delicious, let's have a bowl of beef noodles.
Question 9: What are the benefits of eating minced meat noodles? Minced meat noodles are rich in sweet and smooth starch, sugar, protein, calcium, iron, phosphorus, potassium, magnesium and other minerals, which have the functions of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, as well as thiamine, riboflavin, fiber, vitamin A and three amino acids.
Minced meat noodles are easy to digest and absorb, and have the functions of improving anemia, enhancing immunity and balancing nutrient absorption.
Saozi noodles are rich in carbohydrates, which can provide enough energy and absorb a lot of water during cooking. 100 grams of noodles with minced meat will become about 400 grams after cooking, so it can produce a strong satiety. In addition, minced meat noodles can stimulate people's thinking activities. People's brain and nervous system need a food with 50% carbohydrate, and noodles are the food that people's brain needs. Hard wheat contains B vitamins, which have a * * effect on brain cells, so it is a good choice to eat a bowl of noodles with reasonable nutrition at noon. Eat some foods with high protein content in the morning, while eating noodles at night is not conducive to digestion and absorption.
Question 10: What is the taste of minced meat noodles? It tastes sour and a little spicy! The spicy taste was completely overshadowed by the sour taste, but it was delicious.