Can anyone tell me the specific differences between stretched noodles, pan noodles, hand-pulled noodles, pulled noodles, cut noodles, shaved noodles, etc.

Hello! !

In the world, only Chinese and Japanese pasta ranks first (of course, Japanese pasta technology was also passed down from the Tang Dynasty). Italian noodles are also good, but not as good as China in terms of variety.

The following is a brief introduction to the characteristics and production methods of stretched noodles, flat noodles, hand-pulled noodles, pulled noodles, cut noodles, and shaved noodles:

One: stretched noodles:

Features: It tastes smooth and refreshing, soft and chewy, different from rolled and rolled noodles.

The method is as follows:

1. Dissolve the refined salt with warm water, pour it into the flour and mix it into snow flakes, knead the flour evenly into a dough, and let it sit for about 10 minutes.

2． Roll the dough into a long strip, hold both ends of the dough with your hands, shake slowly, and then close the ends after stretching. Repeat the above process several times until the thickness is equal, then dip your hands into alkaline water and apply it on the noodles.

3. Place the noodles on the chopping board, sprinkle with noodles, pinch both ends with your left hand, clasp the middle finger of your right hand in the middle, then stretch with your left palm down and your right palm up. After stretching, place it on the chopping board and lightly sprinkle with noodles. noodle. Repeat the above process seven times until the strips are three millimeters thick.

Before putting the noodles in the pot, pull off both ends of the noodles, put them in the pot, take them out and put them in cold boiling water after they are cooked, then take them out and put them in a bowl, add seasonings (fried sauce, marinade, etc.) Sesame paste can be used).

Two: Pan Mian (referring to beef pan noodles)

Features: white and smooth, crystal clear, tender but not woody beef.

The most authentic is Huainan’s beef noodles.

Method:

The noodles of beef noodles should be kneaded very chewy. As for the ingredients, the Huainan method is to fry the dried red peppers in warm oil until they are semi-mushy (a little bit mushy). ), then pour the braised beef and braised beef soup into the chili pepper and oil, bring to a boil over high heat and then simmer over low heat until the flavor is absorbed. The most delicious thing after making it is the chili pepper

Anhui Ban Mian is firstly good in noodles and secondly good in flavor. Xinye County produces high-quality wheat. To make flat noodles, wheat flour is taken. According to the different seasons of the year, salt and water are mixed in proportion, and the dough is kneaded. After repeated kneading, it is made into small noodle sticks with a diameter of half an inch and a length of eight inches. , then apply sesame oil, put it on the case, and cover it with a clean wet towel. The moist noodle stick is soft and lingering, like silk to the touch.

When making Ban Mian, the chef arranges three small noodle sticks on the case, pinches three heads with his left hand and three heads with his right hand, suddenly raises them above his head, and slams them down on the case. One after another, crackling, falling, pulling, and flashing, the board got its name from this. In the chef's hands, the three small noodle sticks changed from short to long, from thick to thin, and folded three times. The total length was more than five feet, and the thickness was even, and it looked like a waterfall when lifted.

Pick up the cooked noodles, they are white, smooth and crystal clear. The chef pinches some tender green vegetables and puts them on top, and then pours the boiled maroon sautee on top. White noodles, green vegetable leaves, and red sauteed seeds greatly increase people's appetite.

The production of saozi is also very particular. Ingredients include fennel, Sichuan peppercorns, cinnamon, pasta sauce, salt, red pepper, butter and beef. To make a pot of saozi, all ingredients are put in a certain proportion and order. When making it, first dilute the butter and boil it, and then add the condiments. A larger amount of sun-dried red pepper is used to highlight the spiciness and color of the saute, and beef also accounts for a larger proportion. Cut the fine beef into small square pieces. After the red color of the peppers fades, throw the beef into the pot. At this time, the heat must be mastered to cook the beef until it is neither old nor tender, but just right.

After the sauteed seeds are cooked, scoop them into an enamel basin. After cooling, they will solidify and can be eaten as you go. They can be stored all year round without deterioration.

Three: Ramen:

The most authentic is Lanzhou Ramen. It can be called the quintessence of the nation.

Features:

Yiqing (clear soup), Erbai (white radish), Sanhong (chili oil red), Silu (green coriander, garlic sprouts), Wuhuang (noodles) Huangliang), the soup is clear, the meat is crispy and fragrant, and the noodles are tough and long

Method:

The five steps of making Lanzhou beef noodles are from selecting ingredients, mixing noodles, and resting noodles , or slippers and ramen noodles, they all cleverly use the physical properties of the ingredients they contain, that is, the extensibility and elasticity of gluten protein.

1. Choosing noodles

Generally, you should choose fresh high-gluten flour. Lanzhou has special flour for beef ramen. It is not advisable to choose stale flour, and it is even less advisable to choose contaminated flour that is insect-eaten, rat-bitten, or moldy, because this kind of flour not only does not meet the hygienic standards, but the protein molecules contained in it are in the presence of protease (due to pollution and other reasons, the activity of protease is enhanced). ), protein molecules are decomposed into amino acids, making it impossible for proteins to combine with water to form gluten, thus greatly reducing the production of gluten. Only fresh high-gluten flour (special flour for Lanzhou beef noodles) with high protein content can ensure the prerequisite for successful making of noodles.

2. Kneading noodles

Kneading noodles is the foundation and key to making ramen noodles. The first thing to pay attention to is the temperature of the water. It is generally required to use warm water in winter and cold water in other seasons. Because the temperature of the dough is easily affected by the natural air temperature, the temperature of the mixed dough is always maintained at 30°C through the difference in water temperature during mixing. This is because the protein in the flour has the highest water absorption at this time, which can reach 150. At this time, the gluten It also has the highest production rate and the best quality, that is, the best extensibility and elasticity, and is the most suitable for stretching. If the temperature is lower than 30°C, the water absorption and quality of the protein will decrease as the temperature decreases. Exceeding 30°C will also reduce the production of gluten. When the temperature reaches 60°C, it will cause protein denaturation and lose its properties. It is to keep the dough in the most suitable stretching range. Secondly, an appropriate amount of water and ash should be added when kneading the dough, because both can increase the production rate and quality of gluten in the dough. For example, the osmotic pressure of an appropriate amount of water can reduce the distance between protein molecules in the dough and increase the density. In particular, it can increase the viscosity of gliadin, one of the gluten proteins, thus increasing the production and production of gluten. quality. Pay attention to "three times of water, three times of ash, and ninety-nine or eighty-one times of kneading." The ash in it is actually an alkali, but it is not an ordinary alkali. It is an alkaline substance burned from the grass produced in the Gobi Desert. It is commonly known as ash. When added to the noodles, it not only gives the noodles a special The noodles are fragrant and the noodles are smooth, yellow and chewy. In recent years, special dough mixers have been used instead. Kneading skills are still the most critical.

3. Wake up the dough

Wake up, that is, leave the mixed dough for a period of time (generally not less than 30 minutes in winter, slightly shorter in summer), the purpose is also to promote the formation of gluten . Placing it can also give proteins that have not fully absorbed water enough time to absorb water to improve the production and quality of gluten.

4. Sliding strips

The young man with strong arms will first pound, knead, stretch and throw the large ball of soft dough repeatedly, then place the dough on the panel and use both hands to Hold both ends of the strip, lift it up and slam it hard on the chopping board. After the strip is elongated, fold both ends in half, continue to hold the two ends and beat them repeatedly. The purpose is to adjust the arrangement of the gluten proteins in the dough so that the chaotic protein molecules are arranged into a long chain, which is called smooth gluten in the industry. Then roll it into a long strip, and pull it into a 20 mm thick and chopstick-long noodle section, or roll it into a round strip.

5. Ramen

Place the noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles of different sizes and thicknesses according to the diners’ preferences. , those who like to eat round noodles can choose from 5 styles: thick, two-thin, three-thin, thin, and capillary; those who like flat noodles can choose from 3 styles: large, wide, and leek leaf; if you want to eat an angular noodle , the ramen chef will pull a special bowl of "buckwheat noodles" for you. Pulling noodles is a unique skill of one hand. Hold both ends of the hand, use both arms to accelerate and stretch outwards evenly, then fold the two ends in half, put both ends between the fingers of one hand at the same time (usually with the left hand), and hook the middle finger of the other hand downward. Hold the other end, turn your palms up so that the noodles form a noose shape, and at the same time stretch the noodles to both sides.

After the noodles are stretched, put the hooked end of the right hand on the left finger, and continue to hook the other end with the right hand and stretch. When stretching, the speed should be fast and the force should be even. Repeat this process, and each fold is called a button. Stretching is a very technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of an experienced chef, is not only fast (usually only takes about 10 seconds), but also the noodles are uniform in thickness and do not break, which is difficult for beginners to do. One noodle section is enough to pull out a large bowl of noodles. Every time you pull it, fold it back on your wrist. When you pull it to the end, shake your hands up and down several times. The noodles will be flexible, long and even in thickness. Generally, the second one is 7 buckles, the thin one is 9 buckles, and the capillary noodles can be up to 11 buckles. The strips are as thin as silk and do not break. It is truly the essence of Chinese cooking. The noodles are smooth and chewy, and can be taken out after boiling for a while in the pot. They are pliable and non-stick. There is a rhyme that describes the noodles being poured into the pot: "Pull noodles are like a plate of thread, which goes down into the pot and spins around until you get the chrysanthemum petals in the bowl." Watching ramen is like watching an acrobatic performance.

Besides the ramen noodles, the most important quality of Lanzhou Beef Ramen lies in the fragrant soup. It can be said that the soup is the soul of Lanzhou Beef Noodles. No wonder some people are willing to spend 5 to 6 million yuan to buy the soup recipe of "Master Ma's Beef Noodles". When Lanzhou people eat beef noodles, they first take a sip of the soup to know whether it is authentic. Since the first bowl of beef noodles made by Chen Weijing in Qinghua, Huaiqing Prefecture during the Jiaqing period of the Qing Dynasty, the recipe of this soup has been passed down from generation to generation. The so-called clear soup is not ordinary beef soup, but mainly made from dozens of spices and beef stock. become. The most representative beef noodles in Lanzhou are the famous "Majia Uncle Beef Noodles". Majia Uncle Beef Noodles inherits the recipe of Chenjia Xiaoche Laotang Beef Noodles in Suzhai Village, Qinghua Prefecture (now Boai County, Henan Province). , taking soup as the source of all kinds of delicacies, paying attention to the use of soup, and being good at making soup, especially the preparation of "clear soup", which should be clear and turbid, and the freshness should be chosen. The method of making soup has been recorded as early as in "Qi Min Yao Shu". After long-term practice, the old soup is made with beef, fat chicken and beef as the main ingredients, and more than 30 kinds of seasonings and traditional Chinese medicines. Boil and lightly cook to dissolve the flavor of the main ingredients in the soup. It needs to be "qingqiao" twice in the middle. The finished product is crystal clear and tastes extremely delicious. It is the most delicious soup in beef noodles. It is not only delicious, but also delicious. The mutton is not fishy, ??has a thick flavor, a mellow color, a rich and delicious aroma, nourishes yin and subdues yang, replenishes yin deficiency, and clears blood and heat. It nourishes blood and calms the mind, dispels wind and dredges meridians, enters the three meridians of spleen, lung, and kidney, and has the functions of strengthening the spleen, nourishing the lungs, strengthening the kidneys, and replenishing the essence. It was once very popular in the Qing Dynasty, but due to the war, Lao Ma's family never opened a beef noodle restaurant again. The production method of "Master Ma's Beef Noodles" is astonishingly exquisite and sophisticated, and the current production cost ranges from 10 yuan to 80 yuan per bowl.

When making the soup, we use fat and tender yak meat produced on the grasslands of Gannan, add beef spinal cord and leg bones (commonly known as stick bones), beef liver, and some also add chicken broth, and then add pepper and grass in proportion. Fruit, cinnamon, ginger peel and other spices are boiled in a large pot-shaped iron pot with local specialty green radish slices. The broth is rich in flavor and clear. This "qing" is naturally very fragrant. Only use the prepared clear soup when eating. Pour the cooked ramen with clear soup, serve with diced beef (or slices), coriander and garlic sprouts, add bright red chili oil and serve. Lanzhou is located on the beach of a valley in the upper reaches of the Yellow River. It has the best underground water quality among cities above the provincial capital. In addition, Lanzhou's edible beef is mainly yaks from Gannan and Qinghai. Yaks are short and strong, with high spines, small dewlaps, long hair, black or black and white piebald, and bushy tail hair. Their adult weight is 200-300. Kilogram, cold-resistant, grows on plateaus above 3,000 meters above sea level, can survive in high mountains with thin air, has a long growing season, is strong and cold-resistant, and is known as the "ship of the plateau". Yaks raised naturally in the pollution-free pasture environment of the plateau are not only delicious, but also eat many wild grasses and medicinal species (such as caladium, cordyceps, isatis, safflower, etc.) for a long time. Therefore, local herders spread this saying : "Our cattle and sheep eat Chinese herbal medicine, drink mineral water, pee Taitai Oral Liquid, and drink Liuwei Dihuang Pills." This may sound a bit exaggerated, but on the other hand it reflects that yak meat is indeed natural and pollution-free.

Therefore, its meat has the function of driving away wind and cold, and can also cure stomach cold, rheumatism, rheumatoid and other diseases. It has the effect of nourishing yin, nourishing the kidneys, and strengthening the body. Its nutritional value is extremely high. No matter what, it cannot be made truly authentic in other places. Lanzhou beef noodles.

As for the specific recipe of Lanzhou Ramen, I can’t talk about it casually here. I can only talk about its comprehensive characteristics. A successful bowl of beef noodles should be Yiqing (Tang Qing), Erbai (Tang Qing). Radish white), Sanhong (chili oil red), Silu (cilantro, garlic green), Wuhuang (noodles yellow and bright). Uncle Ma has strict quality requirements for beef noodles. In his words, "the soup is clear, the meat is crispy and fragrant, and the noodles are long and tough."

It can be seen from the analysis of the production and principles of Lanzhou Beef Ramen that the ramen technology integrates science and technology and is the crystallization of the wisdom of the Chinese working people. This requires us to carefully summarize production experience so that it can better serve society in practice. An American catering expert came to Lanzhou to inspect beef noodles and observed the "unique skill" of the noodles. He was surprised and said: "I have traveled to many places in the world and have never seen such a miracle." His domestic colleagues said that it was "unique". There is nothing comparable; observers say that it is "magic", like "magic"; foreign friends say that this is a miracle of China and a miracle of the world. Now, clear soup beef noodles have become the main representative of Lanzhou snacks and the pride of Lanzhou's catering industry. Today, no matter where you are, you can taste authentic beef noodles in clear soup.

Four: Pulled noodles:

Pulled noodles is a famous snack in Xi’an. Well-known at home and abroad.

Features: Excellent color, aroma and taste, shiny yellow appearance, fragrant aroma when cooked, smooth texture in the mouth, popular local flavor pasta.

Method:

Ingredients: thicker noodles (it’s best to pull the noodles yourself), your favorite vegetables, garlic sprouts, chili noodles

Seasoning: salt and Vinegar is enough

Method: Cook the noodles and take them out. Add salt, vinegar, chopped garlic sprouts, and chili noodles to a bowl. Heat the oil and pour it on top of the chili noodles and garlic sprouts. Mix well and eat. !

How to make noodles:

1. Kneading noodles: Be sure to add salt water. If you add more salt water, the time to wake up the noodles will be longer. If you add less salt water, the time to wake up will be shorter;

2. Wire rod: If the noodles are wide, roll them into the strips in the picture (forgive me it’s too big and have different thicknesses). If the noodles are thin, roll them into thinner and longer strips; they must be even. Apply oil and cover with plastic wrap or gauze;

3. After waking up, the noodles can be pulled out. When pulling out wide noodles, use a rolling pin to slightly roll them out before pulling them out. Pulling out thin noodles can be done directly.

4. Pulling noodles is generally not something that can be learned in one go, and the strength of the noodles must be mastered. And different flours have different temperaments, so you may need to be familiar with the temperament of your own flour.

Five: Noodles

Features: There is no geographical distinction, it is a popular food.

The main ingredients of cut noodles are protein, fat, carbohydrates, dietary fiber, etc. They are more popular and have better taste and texture than dried noodles.

Method:

Ingredients: 500 grams of cooked noodles.

Preparation:

1. Add 1500 grams of flour, 500 grams of water, 15 grams of salt, and 15 grams of edible alkali, mix evenly, then use a dough mixer to fold and crush it several times into approximately Use a dough cutter with a gap of about 4 mm to cut the 3 mm thick dough into a dough of about 50 cm.

2. Put enough water in a large pot (about 7500 grams, if there is insufficient water in the pot, it can be done in batches) and bring to a boil over high heat, add the dough to spread it out, and then boil the water until the dough is cooked. When the noodles float (do not boil them for too long, as long as the noodles float, regardless of whether they are cooked or not), take them out and rinse them with cold water to drain off the water.

3. At this time, the semi-finished noodles are not suitable for cooking and eating, and there is still a "water absorption" process. Divide the noodles after being rinsed with cold water into 10 portions and place them on a plate in a bowl (the purpose is to keep the appearance of the semi-finished product beautiful and attract customers when displayed), then place it upside down in a fine-eye noodle sieve, and cover the surface with a damp cloth (to prevent the wind from blowing the noodles. Dehydrated and hardened) let stand for more than 3 hours. Hot mixing is the easiest way to cook noodles when eating, so it is also the most popular method at home.

The method of hot mixing is to bring a large amount of water to a boil over high heat, add the noodles, boil thoroughly, put it into a basin, add soy sauce, refined salt, MSG, garlic vinegar (mixed garlic paste and balsamic vinegar for dipping), onion oil (lard plus green onion). Fried until fragrant), chopped green onion, etc., mix well and serve.

4. If you are cooking noodles or fried noodles, you can season the ingredients and cook or stir-fry them first, then blanch the cut noodles in a pot of boiling water, remove and add to boil or stir-fry evenly with the ingredients.

Six: Shaved Noodles:

Features:

Knife-cut noodles are the most representative noodles in Shanxi, which are unique in the world and have a history of hundreds of years. The noodle leaves cut out with a knife are medium-thick and have thin edges. It has sharp edges and looks like a willow leaf; it has a smooth texture on the outside and a chewy texture on the inside, and is soft but not sticky.

Method:

The key is the making of stew:

1. Making stew

It is suitable to use various toppings to make stew, but According to people's habits, it is generally more appropriate to use a marinade with more soup for shaved noodles. The methods of the two marinades in Shanxi are recorded as follows for your reference:

1. Meat marinade:

Main raw materials:

200 grams of cooked pork belly slices, 500 grams of eggs.

Auxiliary ingredients:

20g day lily, 10g fungus, 200g fresh bean curd skin, 100g winter bamboo shoots, 50g dried shrimp, 15g minced ginger, 20g lard, Sichuan peppercorns 2 grams, 100 grams of bean sprouts, 20 grams of soy sauce, appropriate amounts of MSG, sesame oil, pepper noodles, dry yellow sauce, and water starch, 50 grams of green onions, and 3 cloves of garlic.

Preparation method:

1. Soak day lily and fungus, then wash and process them into small pieces and segments for later use; pick and wash the bean sprouts, and process the cooked meat into thin slices; Soak the dried shrimps in boiling water and set aside.

2. Heat the pot and add bone soup to boil. Skim off the floating residue. Add the above raw materials and auxiliary raw materials to adjust the flavor. Thicken with water starch. Break the eggs and sprinkle them into the soup. Add sesame oil to make the marinade. .

2. Sanxian stewed food

Main raw materials:

100 grams of sea cucumber, 100 grams of squid, 100 grams of cooked chicken, and 500 grams of eggs.

Auxiliary raw materials:

50 grams of lard, 50 grams of onion knots, appropriate amount of refined salt, a little each of peppercorns, garlic cloves, MSG, cooking wine, soy sauce, and minced ginger.

Preparation method:

1. Cut the sea cucumber and squid into small slices, blanch them in boiling water and set aside. Cut the cooked chicken into small slices and cut the green onion into sections.

2. Heat the lard, add Sichuan peppercorns and scallions and fry until fragrant. Remove the scallions and Sichuan peppercorns and set aside. Add squid slices, sea cucumber slices and chicken slices to the pot and stir-fry briefly, add seasonings. Mix the raw materials evenly and take them out for later use;

3. Heat the pot and add 2500 grams of bone soup to boil. Add sea cucumber and other ingredients to adjust the taste, thicken with water starch, beat the eggs and put them into the soup. Serve as three delicacies soup.

In short, there are ever-changing ways of making soup and stew. One principle is to focus on salty and fresh taste, which is more in line with the taste of northerners. Shanxi is the hometown of knife-shaped noodles

2. Making of knife-shaped noodles Procedure:

Ingredients: 500 grams of flour, about 200 ml of cold water.

Preparation method:

1. Pour the flour into a basin, add water, and knead it into a harder dough. Knead it thoroughly and knead until smooth. Cover with a damp cloth and let it sit for 30 minutes.

2. Knead the dough into a thick strip, slightly longer than the operator's left forearm, and hold the lower part of the face with a thin rolling pin. You can also knead the dough into a rectangular thick cake shape, and roll the thin rolling pin in the lower middle to make the dough stand up along the direction of the rolling pin.

3. When operating, stand in front of the boiling water pot, tilt your left upper arm slightly forward, and extend your left lower arm flat in line with your hand to support the dough. The tile knife is held in the right hand. The tile knife is a special knife for cutting noodles. Its shape is similar to that of a tile. When cutting noodles, the thumb of your right hand is on the bottom and the other four fingers are on top. Hold the blade with the convex side of the back of the knife facing down. When cutting, the angle between the knife surface and the surface of the dough should be smaller. Cut it out diagonally, and cut it from right to left on the dough until the noodles become triangular. About 30cm long.

A rib can be formed on the back of the noodles because the next knife is always cut on one side of the previous knife's edge. The strips are required to be of moderate thickness, uniform thickness, and long ribs.

Put the shaved noodles directly into the pot, and cook them as you go. After the water boils, add some cold water, then boil it again, take it out, and rinse it in cold water to make white shaved noodles.

Note: Knife peeled noodles can be eaten with diced pork fried sauce, small stir-fried pork, large stir-fried pork or three delicacies and stewed meat. Among them, the three delicacies are more particular, including sea cucumber, diced chicken, orchid slices, etc. The preparation method of stir-fried meat is like that of jar meat. It is simmered with water and original juice and seasoned with ingredients. The taste is very mellow. Stir-fried pork is made from lean meat or shredded pork ribs, oiled, juiced, and served with magnolia slices. For the diced pork fried sauce, you should choose 100 grams of pork that is 1/3 fat and 2/3 lean, cut into small cubes, add onion and ginger to the pot, stir-fry the meat until it is cooked, pour in 100 grams of yellow sauce, stir-fry until the sauce turns maroon, and remove from the pot Pour into a small bowl and serve with noodles.

Thank you! !