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Putian Noodles

Production tutorial

material
Various Putian Braised Noodles
Various Putian braised noodles (2 photos)
300 grams of braised pork, 3 slices of Chinese cabbage, 4 shiitake mushrooms, 2 parsley, 150 grams of noodles
Or 3 red mushroom seasonings
(1) 4 cups of water, 1 teaspoon of salt, 2 tablespoons of soy sauce, 4 tablespoons of wet starch
(2) a little pepper, 4 tablespoons of vinegar

practice
1. Wash and shred the Chinese cabbage, soak the shiitake mushrooms in soft shreds, fry the shiitake mushrooms with two tablespoons of oil, then stir-fry the Chinese cabbage until soft, add the seasoning (1) to boil, reduce to low heat, and put Stir in meat stew.
2. The other half of the pot is boiled, boiled in noodles, and put into a bowl.
3. When the meat is cooked and the soup is thick, turn off the heat. Add seasoning (2) and washed and chopped coriander.
4. Place the noodles in the bowl and drizzle the cooked meat stew and serve.
Raw soup ingredients: scallops, shrimps, dried scallions, shiitake mushrooms, dried squid, lean meat, duck eggs, garlic

Marinated soup practice
1. Cut the dried mushrooms and squid into strips, soak them in water with scallops for 15 minutes, and drain them for later use. Slice lean meat and dip in sweet potato powder.
2. Cut the garlic into oil and sauté. Then pour in mushrooms, dried squid, scallops and shrimps and stir-fry.
3. In the other pot, boil water (the amount of water depends on the amount of food, generally two people need to add about 1000ml of water), and pour in 2 fried ingredients and lean meat.
4. After the soup is boiled, add a tick, then break the duck eggs and stir well, then slowly pour into the boiling soup.
5. After adding salt and monosodium glutamate, a pot of authentic noodle soup base becomes fresh and comes out!

Noodles originated in China, and "soup cakes" appeared before the Han Dynasty. "Soup cake" is actually a kind of "tablet soup". When making it, hold the dough in one hand and tear the pieces into the soup pot with one hand. By the time of the Northern Wei Dynasty (486-534 AD), soup cakes were no longer held by hand, but the chopping board, stick, knife and other tools were used to roll out the dough and cut into thin strips. This was the earliest noodles. In the Tang Dynasty (618-907 AD), people cut up the noodles and dried them for storage and consumption at any time. So the earliest vermicelli was born. During the Tang Dynasty, China and Japan had frequent exchanges, and the techniques for making noodles and noodles were quickly introduced to Japan. The earliest legend of noodles in Europe was brought back to Italy by traveller Marco Polo in 1295. But such statements do not seem to be acceptable *. Some historians believe that noodles were introduced to Europe by Asian slaves who were chefs in wealthy Italians. Later it was spread to Putian, Fujian, which was accepted by the local working people, thus extending out of Putian Lumen.

In the "Xinghua Fu Lu Noodle" hall, we consulted the master who made the Lu Nian, and listened to him talk about the unique method of Putian Lu Noodle. The key to Putian Lumen is gluten, soup stock and ingredients. Preparations usually start the night before. Of course, gluten is the first step to pay attention to. It is not like Shanxi noodles or ramen. On the spot, the dough is pulled into fine noodles. This noodles must be processed with different flours in proportion. Boiled broth is also an important procedure. Pick the best bone segment in the pig's bones. The boiled broth should be white and fragrant. The amount of water that each serving of broth needs to be mixed is fixed, not thick or thin. Then on the ingredients, lean meat, shiitake mushrooms, dried shrimp, scallops, oysters, coriander and chives are necessary, and authentic Putian braised noodles will be added with red mushrooms. After all the previous processes are completed, it is the fire work. The reason why the noodles are called noodles is that they are slowly simmered in the flames, so that the flavor of the broth and the ingredients penetrates into the noodles. Only the noodles can taste, and the soup is sticky.

While the noodles pay attention to the heat, they also pay attention to the time to eat the noodles. Generally speaking, when the noodles are out of the pot for 3-5 minutes, the noodles will be eaten. Otherwise, the noodles will be battered and there will be no taste. For authentic Putian Lumen, cooking a large pot of Lumen is also very risky. If it takes too long, it will be dumped. There are a lot of accessories: mung bean sprouts, leek segments are burned with a little oil until they are cold, and the garlic is cut into finely divided Ding Xiaohuo fried crisps (the kind of golden noodles in Japanese noodles). Lumen has become a must-have dish for the Putian people's wedding banquet, it is also a must-have for every family in the New Year, and it is also a dish that people outside of Xianxian must meet in Putian restaurants.