1. The preparation of syrup: After washing the vegetables, cut the celery into two or three sections, and cut the lotus cauliflower into pieces with the rhizome. Then pour in the boiling clear noodle soup (or use noodles to make a little clear noodle soup). After it has cooled, add the primer (ie yeast). Generally, after pouring the primer, it can be eaten for four to five days. (See Tips for details)
2. Cut the shallots and dried chili into fine filaments, a few cloves of garlic and a little ginger, chop finely into a bowl, and add a little salt and pepper powder.
3. Pour the cooking oil into a wok and bring it to a boil. The amount is roughly half of the usual amount of cooking. After the oil is boiled, pour it into a seasoning bowl, stir evenly with chopsticks, so that the ingredients are fully oiled.
4. Cut the coriander into small pieces about one centimeter long.
5. Pour the onion, garlic and coriander into the previously scooped slurry, add a little monosodium glutamate and stir well. So the soup stock is ready.
6. Boil water in another pot and stove, and choose the thinnest noodles pressed by the machine. Jiangnan's Longxu noodles are very suitable. After the noodles are cooked, put them in a bowl of cold water prepared in advance to let the noodles cool down.
7. Take a bowl of noodles and scoop a spoonful of water!
8. There is a hint of hometown in it!
Tips:Lanzhou's beef noodles are well-known all over the country. In fact, there is another classic noodle dish that is not well-known, but has a unique flavor, that is, "clear soup, red and green noodles".
When Jishui Noodles "debuted", there is no historical distinction. There are only various legends left. The older generations said from memory that Jishui Noodles should be as old as Lanzhou beef ramen for hundreds of years. The sour, spicy, and fragrant water surface is cool and refreshing, and can also be used as a refreshing drink to prevent heatstroke. In the late Qing Dynasty, Wang Xuan, a scholar of Lanzhou, had a poem chanting, "Relieve heat with water, inflammation relieves the stomach and ease. The noodles are long chewing and resistant, and the celery has a lot of reviews. ". There is a line in Guan Hanqing's "Dou E's Injustice" in the Yuan Dynasty: Give me half a bowl of glutinous rice that I cannot finish. This may be the earliest source of Shui Shui Nian.
When I was young, I didn't like to eat watery noodles. Every time I saw the fragrance of my parents' food, it was difficult for me to swallow. After going to school in another place, the distance from his hometown is getting farther and farther. Ten years later, he has moved to Suzhou in the south of the Yangtze River. It's strange to say that every summer in the past ten years when I returned to my hometown of Lanzhou, I only had to eat such a bowl of noodles, but I also had the feeling of endless aftertastes. I don't know how much homesickness there is. However, the surface of the water is really fragrant, and the unique sour, fragrant, clear and lingering, refreshing and refreshing to the extreme.
I also tried to make water slurry in Suzhou, but I don’t know what part of the problem occurred or the water quality problem failed. Not long ago, my father came to Suzhou to visit me, and I specifically asked him to flood me with a jar of water when he came. My father deliberately brought the slurry bottom material from Lanzhou. Never wanted to succeed in one fell swoop. I deliberately set up an extra jar and flooded two jars with slurry water, so that if one of the jars is broken, there is also another jar as an introduction. Carefully continue the taste of hometown.
Although I am in Suzhou in the south of the Yangtze River, I have made this authentic northwestern slurry water surface superbly, and I am excited to share it with my hometown brothers who are drifting away.
The production of slurry: In fact, the production of slurry is not complicated. But it must be clean. The process must avoid other bacterial infections. The best container for making slurry is pottery, that is, earthenware pot. If not, glass can be used. The main raw material of syrup is made with vegetables. Celery and lotus vegetables are generally the best. After washing the vegetables, cut the celery into two or three sections, and cut the lotus cauliflower into pieces with the rhizome. Then pour in the boiling clear noodle soup (or use noodles to make a little clear noodle soup). After it cools, add the primer. The so-called primer refers to yeast. The general practice in Lanzhou is to make old pulp water with neighbors and put it in as yeast. if there is not
