Fujian cuisine Putian seafood stewed noodles(min cai pu tian hai xian lu mian )

Fujian cuisine Putian seafood stewed noodles

Introduction:

"Putian stewed noodles" originated in China, and "soup cake" appeared before Han Dynasty. "Soup cake" is actually a kind of "pieces of soup", which is made by holding dough in one hand and tearing pieces into the soup pot in the other. In the Northern Wei Dynasty (486-534 AD), the soup cake was no longer held by hand, but rolled thin and then cut into thin strips with chopping board, stick, knife and other tools. This was the earliest noodle. By the Tang Dynasty (618-907 AD), people hung up the noodles to dry, so that they could be preserved and eaten at any time. So the earliest dried noodles were born. Why can Putian stewed noodles hook up so many people's appetite? Of course, this has its unique secret. Putian's unique way of making stewed noodles. The key of Putian stewed noodles lies in gluten, soup and ingredients. Usually the preparation starts the night before. Gluten, of course, is the first process of attention. Unlike Shanxi noodles or ramen, the dough is pulled into fine noodles on the spot. This noodle needs to be processed in proportion with different flours. The dough produced should be tough and not easy to paste after cooking. Boiling soup is also an important procedure. Select the best bone segment in the pig bone. The boiled soup should be white and fragrant. How much water should be added to each soup is fixed. It can't be thick or thin. Then the ingredients, lean meat, mushrooms, dried shrimps, scallops, oysters, after all the previous processes are good, is the fire work, the reason why the noodles is called noodles, because it is slowly stewed in a slow fire

Production steps:

Materials required:

Noodles: right amount

Vegetables: moderate

Shrimp: right amount

Clam: right amount

Lentinus edodes: right amount

Salt: right amount

Cooking wine: moderate

Oyster sauce: right amount

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Min Cai Pu Tian Hai Xian Lu Mian