Lanzhou Water Surface(lan zhou jiang shui mian )

Lanzhou Water Surface

Introduction:

"Lanzhou's beef noodles are famous all over the country. In fact, there is another classic pasta that is not well-known, but has a unique flavor, that is," clear soup with red and green water. "

Production steps:

Step 1: preparation of slurry: wash the vegetables, cut the celery into two or three sections, and cut the lotus flower into Ya pieces with the rhizome. Then pour in the boiled clear noodle soup (or make a little clear noodle soup with noodles). Let it cool and add the yeast. Generally, after pouring the introduction, it can be eaten after four or five days. (see Tips for details)

Step 2: shred shallot and pepper, cut garlic and ginger into small pieces and put them into a bowl, then add a little salt and pepper powder.

Step 3: pour the cooking oil into the frying pan and bring to a boil. The amount is about half of the usual amount of cooking. Bring the oil to a boil and pour it into the seasoning bowl. Stir evenly with chopsticks to make the ingredients full of oil.

Step 4: cut coriander into one centimeter long pieces.

Step 5: pour the fried onion, garlic and coriander into the slurry, add a little monosodium glutamate and stir well. So the soup is ready.

Step 6: start another pot to boil water, select the thinnest noodles pressed by machine, which is very suitable for longxumian in Jiangnan. After the noodles are cooked, put them into the cold water basin prepared in advance to let the noodles cool down fully.

Step 7: scoop up a bowl of noodles and a spoonful of water!

Step 8: there is a trace of hometown in it!

Materials required:

Fine noodles: 1 jin

Scallion: right amount

Ginger: right amount

Garlic: right amount

Coriander: moderate

Salt: right amount

MSG: appropriate amount (or chicken essence)

Pepper powder: right amount

Note: Lanzhou's beef noodles are well-known throughout the country. In fact, there is another classic pasta that is not well-known, but has a unique flavor, that is "clear soup with red and green water". There is no historical research on the year when Jiangshui came into being. All that remains is various legends. According to the memory of the older generation, Jiangshui should be as old as Lanzhou beef Ramen for hundreds of years. The sour, spicy and fragrant water can be used as a refreshing drink to prevent heatstroke. In the late Qing Dynasty, Wang Xuan, a Jinshi in Lanzhou, once wrote a poem that "the heat is dissipated by serous water, and the inflammation is dissipated by the stomach. The noodles are long and chewy, and the celery is delicious. Splashing red acid is penetrating and refreshing. What's more delicious than a scholar. There is a line in Dou'e yuan written by Guan Hanqing in the Yuan Dynasty: give me half a bowl of rice and water that I can't finish eating. This may be the earliest source of the slurry surface. When I was young, I didn't like to eat syrup. Every time I saw my parents' delicious food, it was hard for me to swallow it. I didn't understand why I couldn't get tired of eating such delicious soup. Since I went to other places to study, I have been more and more far away from my hometown. Ten years later, I have traveled to Suzhou in the south of the Yangtze River. Strange to say, in the past ten years, when I came back to my hometown Lanzhou in summer, I only had to eat a bowl of water, but I also had the feeling of never getting tired of eating and having endless aftertaste. I don't know how much nostalgia there is. However, the surface of the slurry is really fragrant, with its unique acidity, fragrance, clearness, refreshing and refreshing. In Suzhou, I also tried to make slurry. I don't know what link had problems or the water quality didn't succeed. Not long ago, my father came to Suzhou to visit me. I specially told him to submerge a jar of water for me when he came. My father specially brought the slurry from Lanzhou. I didn't want to succeed. I specially prepared one more jar and flooded two jars of slurry, so that if one jar breaks down, there will be another jar as a guide. Continue the flavor of hometown carefully. Although living in Suzhou in the south of the Yangtze River, he made this tunnel of Northwest oar water perfect. He was excited and told the whole story to share it with his hometown brothers. Production of slurry: in fact, the production of slurry is not complicated. But it must be clean. The process must avoid the infection of other bacteria. It's better to make pottery, that is, pottery pot, as the container for making slurry. If not, glass is OK. The main raw material of slurry is retting with vegetables. Generally, celery and lotus are the best. After washing the vegetables, cut the celery into two or three sections, and cut the lotus root and stem into pieces. Then pour in the boiled clear noodle soup (or make a little clear noodle soup with noodles). When it's cool, add the primer. The so-called attractor refers to yeast. Lanzhou general practice is to point with the neighbors old slurry, as yeast can be put in. without

Production difficulty: ordinary

Technology: fried

Production time: 10 minutes

Taste: light

Chinese PinYin : Lan Zhou Jiang Shui Mian