Introduction of dishes in Huimian Noodles, Henan Province

Huimian Noodles is a special food in Henan with a history of 4000 years. It is a traditional snack with meat, vegetarian food, soup, vegetables and rice. Because of its delicious taste and economical benefits, it is famous in the Central Plains and spread all over the country. Together with Beijing's Zhajiang noodles, Shanxi's Daoxiao Noodles, Hubei's Regan Noodles and Sichuan's Dandan Noodles, it is known as the top five pasta in China and enjoys a high reputation.

Huimian Noodles can be divided into mutton Huimian Noodles, beef Huimian Noodles, Sanxian Huimian Noodles, Wuxian Huimian Noodles and so on according to different ingredients. Water mat in Luoyang, steamed stuffed bun in Kaifeng and Huimian Noodles in Zhengzhou are three famous snacks in Henan. Huimian is a kind of pasta similar to lasagna, which is made of high-quality and high-gluten flour, supplemented by broth and various side dishes. This soup has good gluten and high nutrition.

High-quality and high-gluten white flour is selected as the noodle for Hui Mian, and a proper amount of saline-alkali warm water is added to make dough softer than jiaozi Mian. It is kneaded repeatedly to make it tough. After being left for a period of time, it is rolled into a dough sheet with a width of four fingers and a length of 20 cm, coated with vegetable oil and covered with plastic paper for later use.

The soup is boiled with the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours. Cook with high fire first, then with low fire. Among them, seven or eight kinds of Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup. Accessories include kelp silk, tofu silk, vermicelli, coriander, quail eggs, sea cucumber, squid and so on. When serving, take out small dishes such as coriander, Chili oil, sugar and garlic.

Taste: Clear soup, slightly spicy. Huimian Noodles, Henan. Ingredients: 300g of wheat flour.

Accessories: mutton (cooked)100g, coriander 20g, oil skin 50g and kelp (fresh) 30g.

Seasoning: 20g onion, salt 10g, 5g monosodium glutamate, and pepper 10g (red, sharp and dry). Hui Mian's noodles are made of high-quality refined white flour, mixed with a proper amount of saline-alkali warm water to make the dough softer than jiaozi's noodles, repeatedly kneaded to make it tough, left for a period of time, and then rolled into noodles with a width of four fingers and a length of 20 cm.

The soup is boiled with the first-class tender mutton and sheep bones (split to expose the bone marrow in the middle) for more than five hours. Cook with high fire first, then with low fire. Among them, seven or eight kinds of Chinese medicines and bone oil are boiled out, and the boiled soup is white and bright, just like milk, so some people call it white soup.

Accessories include kelp silk, tofu silk, vermicelli, coriander, quail eggs, sea cucumber, squid and so on. When serving, take out small dishes such as coriander, Chili oil, sugar and garlic.

Heji Mutton Huimian Noodles

Huimian, Hutchison's mutton, is a traditional snack, including meat, vegetarian food, soup, vegetables and rice. It is famous for its delicious taste and economical benefits. 1May, 1994, won the title of famous brand of halal food in China. 65438+1February 1997, won the title of Chinese famous snack. Huimian, a kind of mutton, is selected from the best fresh mutton. After repeated soaking, put it into the pot, skim off the fat, put in the whole aniseed and cook the meat. In addition, white flour is mixed with proper amount of salt and alkali to form soft noodles, which are repeatedly kneaded to make them tough. Next time, put the raw juice stock in the pot, pull the noodles into thin strips and put the mutton in the pot, with day lily, fungus and gouache strips. Bring coriander, Chili oil, sugar, garlic and other side dishes when serving, which is more delicious. Huimian has strict operating rules, and has persisted in one bowl and one pot for decades, never slackening off. Favored by diners, it has become a household name in Zhengzhou, and foreigners often come here to taste it. Hutchison's predecessor was Laoxiang Hotel. 1953, Li and others took over the camp. Because it is a partnership, it was renamed Hutchison Hotel. Since 1967, it has been specializing in mutton Huimian Noodles, renamed "Hutchison Huimian Noodles Pavilion", commonly known as Hutchison. It is said that Hui Mian, Hutchison's mutton, is delicious from the plane bombing. During the War of Resistance against Japanese Aggression period, Japanese planes often attacked Zhengzhou. At that time, there was a famous chef named Zhao Rongguang who especially liked pasta. When the plane came, Master Zhao went to hide from it. When he came back, he added some mutton soup to the remaining noodles to stew. Over time, Master Zhao found that the re-stewed noodles were also delicious, so he devoted himself to research, put some salt and alkali in them to make them thicker, and made noodles with unique flavor, which later became a popular flavor food.

Xiaoji Sam sun Huimian Noodles

Only Xiaoji can compete with He Ji in Zhengzhou. Xiao Honghe, the founder of Xiao Ji Huimian Noodles, was once a chef of Zhengzhou State-owned Changchun Hotel. After retirement, he led his two sons to open the Huimian Noodles Pavilion. Instead of following the traditional mutton Huimian Noodles style, he found inspiration from his famous noodles, adding delicious and nutritious sea cucumber and squid to mutton Huimian Noodles, which is called Sanxian Huimian Noodles. When Xiao Ji started his business for the first time, his signboard was "Three Counties Xiaoji Huimian Noodles Pavilion". With his growing fame, the signboard was changed to "Huimian Noodles Pavilion in Three Counties of Xiaoji". Now, the signboard of his head office has been changed to "Huimian Noodles Food City in Three Counties of Xiaoji". In recent years, Hui Mian, a 76-year-old man, thinks that the best secret recipe for making Hui Mian is that there is no secret recipe. Original flavor, old pot and soup stock are the characteristics. It has been strongly recognized by the majority of diners and has developed prominently.

76 years is a turning point of an era, because the turbulent years are about to pass and the era of reform and opening up is coming.

76 people tell the story of Zhengzhou people. An old man who ate a bowl with Chili peppers told the authentic old Zhengzhou dialect: Chinese really tells the good memories after 70: squeezing mud, blowing soap bubbles, throwing sandbags, paper airplanes, pushing iron rings, riding horses, fighting and painting old people (an old Ding Man ...), flying kites, vaulting horses, picking flowers and playing valve core games. 76 years is an era connecting the preceding with the following, because people born in this year not only have the responsibility to sum up and reflect on the past, but also have the obligation to create a new era. In 76, Zhengzhou's old-fashioned rice noodles were completely reformed, because the old-fashioned rice noodles always remind people of the taste of old Zhengzhou.

Yufengyuan Nourish Huimian Noodles

As a school, Yufengyuan Huimi noodles constitute Zhengzhou and Huimi noodles, forming a tripartite confrontation. Yufengyuan Huimian Noodles is characterized by the addition of Chinese herbal ingredients such as Angelica sinensis and Lycium barbarum, which has a certain nourishing effect and its taste is liked by many people.

The first convenient food of Huimian is flour mixing: high-quality wheat flour from Henan, the largest high-quality wheat production base in China, is selected and designed by modern industrial simulation technology. Through the scientific treatment of twelve procedures of beating, stirring, proofing, compound kneading and continuous calendering of wheat flour, the technological effects and standards of traditional hand-made emblem flour are realized, and it is smooth, soft and elastic after cooking. The second is to make soup: "Good taste comes from good ingredients". Tender mutton and goat bones in cold regions were selected as the soup materials, and the traditional cooking extraction technology, combined with modern enzymolysis technology and Maillard reaction technology, was used to remove the fishy smell and enhance the fragrance. After brewing, the soup is white, fragrant but not greasy, nutritious and nourishing, which changes the uncomfortable feeling of fishy smell in the traditional production process, just like people in Henan often say "singing". Thirdly, the formula vegetable material: the most advanced vacuum freeze-dried vegetable material in the world is selected, which effectively retains the color, fragrance, taste, shape and nutrition of fresh vegetables, and the highly nutritious Lycium barbarum, auricularia and coriander are selected, which greatly enhances the appetite. The above three combinations will make you really taste the delicious soup and the traditional food characteristics of "Henan Hui noodles". There is a saying, "It's a pity not to eat rice noodles in Henan until you reach the Great Wall!" . The system of mutton Huimian Noodles in Lamian Noodles has to go through four processes: cooking mutton soup, mixing noodles, blending and cooking noodles, and each process has several small steps. The author will introduce the production method of "Mutton Huimian Noodles" according to the sequence of four processes (the raw material consumption is 50 bowls).

Ao mutton soup

Food preparation

Mutton 3000g sheep skeleton 6000g sheep oil 750g ginger100g scallion 250g pepper10g star anise15g Santan Yinyue 5g cinnamon 5g fennel 5g tsaoko 5g galangal 5g clove 2g salt and cooking wine.

Production steps

1. Cut the mutton into large pieces, wash it with clear water together with the sheep skeleton, then soak it in clear water for about 1 hour and take it out; Wash sheep oil and cut it into dices; Ginger is broken; Green onions; Wrapping Fructus Zanthoxyli, Fructus Anisi Stellati, Fructus Zanthoxyli, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Alpiniae Officinalis and Flos Caryophylli with gauze to make seasoning package.

2. Put the sheep skeleton into a stainless steel barrel, add about 60kg of clean water, boil over high fire, skim off the floating foam, add diced sheep oil, ginger and onion, pour cooking wine, cook for about 2 hours on medium fire, then put the seasoning bag (pressed with the sheep skeleton), continue to cook for about 1 hour until the fragrance overflows, then add the mutton pieces and cook for about 5 hours on low fire. When cooking mutton soup, you can also add chicken skeleton to the soup to increase the taste of the soup.

Make dough blank

Food preparation

High gluten flour 10 kg refined salt 200 g salad oil.

Production steps

1. Mix the flour and refined salt evenly, then add about 4kg of clear water, knead it into a slightly hard dough, and cover it with wet gauze for about10min. Knead the dough repeatedly, and then cover the dough with wet gauze for about 10 minute. Uncover the gauze, knead until the dough surface is smooth, then knead the dough into strips with a diameter of about 6 cm, and then cut into doses of 125 g (wet weight) per dose.

2. Knead each dough into a round strip with a length of 15cm and a diameter of about 3cm, cover it with wet gauze for about 5 minutes, then roll out a rectangular dough sheet with a length of 15cm, a width of 8cm and a thickness of 1.5cm with a rolling 5min, and evenly spread a little salad oil on the dough sheet to obtain a dough sheet with emblem face, and put it neatly. A little edible alkali can be added to the dough in summer. This can not only prevent the dough from turning sour, but also increase the gluten of the dough.

Prepare mixed materials

Food preparation

Cooked mutton 1500g bean curd skin 600g water-soaked vermicelli 600g water-soaked yellow flower 600g water-soaked fungus 600g coriander 300g angelica and medlar each 30g salt, chicken essence, monosodium glutamate, salty king, sesame oil, sheep oil, sugar garlic and fried pepper.

Production steps

1, diced cooked mutton; Wash the bean curd skin and cut it into silk; Water-made vermicelli is cut into long sections; The water lily is torn into filaments; Tear auricularia auricula into small pieces; Wash coriander and cut into sections; Soak Angelica sinensis and Lycium barbarum in clear water 10 minute; Put the sugar garlic and fried pepper into small plates respectively.

2. Divide diced mutton, shredded bean skin, vermicelli, yellow flower and auricularia into 50 parts; Put Angelica sinensis and Lycium barbarum into a pot and add water to taste, then scoop them into 50 sea bowls respectively, and then put a little salt, chicken essence, monosodium glutamate, delicious king and sheep oil into the bowls respectively, and the ingredients are ready.

Spicy noodles boiled noodles

Production steps

1. Take a flour dough (dough piece), hold the two ends of the dough piece upward with two palms, then press the edges of both ends of the dough piece with both thumbs, and then pull the dough piece left and right (the arm basically does not exert force) to make it grow into a piece of about 1 meter, then shake the two palms up and down evenly and continue to pull the dough piece to a length of about 3 meters.

2. Light a small pot and pour in 1250g mutton soup. After boiling, add the pulled noodles, and gently break the noodles with a spoon to make them evenly heated. After the soup in the pot is boiled again, add an ingredient (diced mutton, shredded bean skin, vermicelli, yellow flowers and black fungus), cook until the noodles and ingredients are cooked, and put them in a bowl with seasoning. Surface fabrication

Using high-quality wheat flour from Henan, the largest high-quality wheat production base in China, and using modern industrial simulation process design, through the scientific treatment of twelve processes of wheat flour, such as beating, stirring, proofing, compound kneading and continuous calendering, the technological effects and standards of traditional emblem flour manual one-pull, two-throw, three-pull and four-tear are realized, and the brewed wheat flour tastes smooth, soft, elastic and chewy, just like us.

Soup

Good taste comes from good materials. Tender mutton and goat bones in cold regions were selected as the soup materials, and traditional cooking extraction technology was adopted, combined with modern biological enzymatic hydrolysis technology and Maillard reaction technology to remove fishy smell and enhance fragrance. After brewing, the soup is white, fragrant but not greasy, nutritious and nourishing, which changes the uncomfortable feeling of fishy smell in the traditional production process, just like Henan people often say, "singing opera, emblem noodle soup."

Formulated plant material

The most advanced vacuum freeze-dried vegetable raw materials in the world are selected, which effectively preserves the color, fragrance, taste, shape and nutrition of fresh vegetables, and the Lycium barbarum, auricularia auricula and coriander with extremely rich nutritional values are selected, which greatly enhances the appetite. The above three combinations will make you really taste the delicious soup and the traditional food characteristics of "Henan Hui noodles". There is a saying, "It's a pity not to eat rice noodles in Henan until you reach the Great Wall!" . Food preparation

Flour, mutton, ginger, coriander, chopped green onion, bean curd skin, kelp, spinach, salt, monosodium glutamate and pepper.

Production steps

1. Mix the dough, and the dough is slightly smaller (put salt in the dough);

2. Once every half hour, once every three or four times;

3. wake up for at least 3 hours, otherwise your face will not be strong;

4. Beef with bone, or mutton stew, with only ginger in the soup and no salt;

5. The meat stew is almost rotten, and the meat will be fished out later;

6. Boning and degreasing continue to return to the pot for stewing;

7. Sha Bu Sha Bu

8. Prepare coriander, chopped green onion, bean curd skin silk and kelp silk for later use;

9. Half an hour before cooking, write all the noodles into strips two centimeters wide, grease both sides, and wake up for another half an hour;

10. Open the long noodles, draw them longer and longer, and then draw them into fine noodles;

1 1. Cook in a pot. When the dough is cooked, put kelp and spinach together and cook;

12. Prepare a large bowl and add minced meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate and pepper;

13. Put the cooked noodles in and pour the stew.