Simple and healthy "Jiaodong salt alkali noodle soup"(pu shi jian kang de jiao dong yan jian xiao mian tang )

Simple and healthy "Jiaodong salt alkali noodle soup"

Introduction:

"Xiaomian soup" is the name of Jiaodong's old rival "Da Lu mian". Due to the addition of salt and alkali when mixing noodles, it is also called salt and alkali noodle soup. My mother said that when she was a child, it was mostly on her birthday that grandma would make small noodle soup. The wheat that my grandfather planted was ground into flour by my grandmother in the mill. When mixing the flour, salt and alkali were added to make it smooth and smooth. The noodles were rolled and cut into pieces by hand, which was called "a nest of silk" in my hometown. Most of the stewed vegetables are seasonal vegetables in our garden, with shredded meat and eggs. In the era of poor material conditions, especially in rural areas, Xiaomian soup is indeed a "luxury" dish. I've been dormant for a long time in the world of delicious food, and I've quietly learned a lot from many gourmets. As a "gourmet guy", I can't help but show off my finished products. For the first time, the number and quality of photos need to be further improved. But the good thing is that it's not difficult, and it tastes great. There are some reasons why the brand of "simple, healthy and Jiaodong" is made: the flour, green onion and ginger in the raw materials are all the treasures swept back from the market when returning home in the summer vacation; the peanut oil is the fresh pressed and cooked peanut oil purchased from the folk oil shops; the mixing of noodles and bittern is basically carried out according to the method of learning from my mother and grandmother, so the bittern noodles are not amazing But it's simple and healthy, and has a deep relationship with Jiaodong. "

Production steps:

Step 1: mix 450 grams of high gluten flour, 2 grams of salt and 1 gram of alkali (make alkaline water), add appropriate amount of water, and make a hard dough;

Step 2: mix the dough, cover it with a wet cloth, wake up for a quarter of an hour, and then press it into noodles with a noodle pressing machine (hand rolling is the most authentic, but it takes too much energy); attention: starch should be shaken into the pressed noodles to prevent the noodles from sticking;

Step 3: when you wake up, you can also prepare the materials for brine

Step 4: cut the beans into small pieces, the Pleurotus eryngii and pork into strips, break the eggs, chop the green onion and ginger, and dice the green onion

Step 5: cool the oil in a hot pan, saute the minced green onion and ginger until fragrant, then stir fry the pork strips until discolored; then add the Pleurotus eryngii strips; pour in the soy sauce, add a little oyster sauce and sugar, stir fry for a while, add boiling water;

Step 6: wait for the raw materials in the pot to be cooked quickly, then sprinkle in the fungus to continue cooking; until the brine is fully cooked, add chicken essence and salt to taste, and finally pour the eggs into the brine.

Step 7: take another pot, boil the water, and cut the noodles. When the noodles are cooked, take them out and put them in a bowl, and then pour on the stewed soup.

Materials required:

High flour: 450g

Purple beans: 1 handful

Pleurotus eryngii: 1

Pork: moderate

Eggs: 2

Auricularia polytricha: right amount

Ginger: moderate

Scallion: right amount

Shallot: moderate

Salt: Mix 2 grams of flour, beat a little brine

Alkali: 1g

Corn starch: a little

Peanut oil: right amount

Duck oil: right amount

Oyster sauce: right amount

Soy sauce: moderate

Sugar: right amount

Chicken essence: appropriate amount

Water: moderate

Note: 1. The proportion of flour, salt and alkali is determined according to the production of hot and dry noodles. Of course, the amount of salt and alkali is far less than that of hot and dry noodles; personal experience: more salt, tendons; more alkali, smooth, different personal tastes, can be adjusted; 2, the duck oil in the seasoning is to improve the taste, do not like it can be done in the brine, pour in a little sesame oil to improve the flavor; 3, if it is hand rolled noodles, you can use corn flour to make hand flour, so that the noodles are not sticky; if it is machine pressed, we can use it Use starch to prevent noodle adhesion

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Pu Shi Jian Kang De Jiao Dong Yan Jian Xiao Mian Tang