Muxiu Noodles
by Large frying spoon
Favorite
Difficulty
Easy
Time
30m
Serving
2
Now, most people are rich. But in the past, Beijingers lived very poorly. Although I live poorly, I am still very particular about food. Some customs passed down through the ages are both a tradition and a culture for ancient Beijing. Many seemingly inconspicuous customs and customs have formed the characteristics of Beijing's charm.
The above topics will be long when we talk about them. Today we are mainly talking about eating. For example, people in Beijing pay attention to eating spring cakes after the beginning of spring, using toon sprouts to make food, fried bean sprouts, braised fresh peas, mustard mixed with baby spinach, roasted radishes, etc., any fresh vegetables that come down in season after the beginning of spring are particular about Early adopters. The quantity of these delicacies is not necessarily large, and the things are not necessarily expensive, mainly because they are fresh and tender. It lasted until June when vegetables went on the market in large quantities, and this came to an end. At that time, we depended on the sky for food, and there were no off-season vegetables to eat. This has been the case for thousands of years, and the food we eat in each season is relatively simple. In a word, you can eat whatever you want, but you have to have a taste, and be particular about it, ha ha!
Kaichun'er eats the noodles and it's also talked about it. During the Qianlong period of the Qing Dynasty, one of the eight sceneries of Qianlong named after Qianlong's continuation of the Jinzhangzong Wanyanjing was called "Jimen Yanshu", and Wanyanjing called it "Jimen Feiyu", which was later changed by Qianlong. He wrote a poem for "Jimen Yanshu"; "Shiliqing Yangyan Aifu, Jimen points to the barren hills". This means that every year after the beginning of the spring, when you climb high in the north of Beijing and look at the Forbidden City, you will see smoke flying everywhere. Smoke refers to cooking smoke and flocculent. It refers to the hairs flying in the sky after poplar and willow trees bloom in spring. Now it seems to be air pollution, but it was regarded as a scene in the capital back then.
Beijing used to have two major hazards after the beginning of the spring season. One was the willows and white catkins flying all over the sky, and the other was that when winds above level five were encountered, the sky would raise dust. It is true that the city should be full of golden armor, and the people who get it have a gray head and face, just like the terracotta warriors walking all over the street. Men, women, and children are yellow from head to toe. This is the honor of the land master once a year for everyone. Lord God and Lord Die will lose their temper for a few days in the beginning of spring every year, which makes people sneeze and spit yellow. What to eat in this environment and season, the best is "Muxi Dianlumen", which can be nourishing and tonic. It can clear the lungs, and only by speeding up the metabolism can we avoid the unwarranted disasters brought about by this season!
"Muxi Daluo Noodle" is both economical and delicious. There are fungus, day lily, mushrooms, eggs and meat in the mulberry marinade. Needless to say, this kind of pasta is delicious, and it has certain health benefits. The fungus is sweet in taste and calm in nature. It has the functions of nourishing qi, nourishing lungs, cooling blood, stopping bleeding, nourishing the intestines, and nourishing capacity. It can be used in traditional Chinese medicine to treat diarrhea, metrorrhagia, hematuria, gum pain, rectal prolapse, bloody stool and other diseases caused by deficiency of qi or blood heat. Another feature of "fungus" is that it can help digest fibrous substances. For example, it can dissolve and excrete inadvertently indigestible hair, chaff, wood residue, sand, metal shavings and other foreign bodies. Therefore, in the past, it was an indispensable health food for mining, chemical, and textile workers. This kind of labor protection supplies were distributed to workers every month. But it's not that citizens working in this industry only have one or two supplies a month, and sometimes they can only eat it during the New Year. Fungus also contains anti-tumor active substances, which can enhance the body's immunity, and regular consumption can prevent cancer and fight cancer. It is more suitable for patients with cardiovascular and cerebrovascular diseases and calculus, especially for people who lack iron, such as miners, metallurgical workers, textile workers, and hairdressers. However, people with bleeding diseases and diarrhea should not eat or eat less. Remember, pregnant women should not eat more.
Let's first introduce the main raw materials of Muxiu Brine. Today, I will make this traditional "Muxi Daluo Noodle" which is suitable for eating after the beginning of spring. Here, by the way, let me add that for the mushrooms used for marinating muxi, it is better to choose mushrooms with a strong fragrance as much as possible. For example, dried mushrooms, shiitake mushrooms, boletus and matsutake mushrooms are all acceptable. Fresh mushrooms are not recommended. Because the nutrition, aroma and taste are not as good as dried. Returning to the book, the recipe for this delicacy is as follows;"
The above topics will be long when we talk about them. Today we are mainly talking about eating. For example, people in Beijing pay attention to eating spring cakes after the beginning of spring, using toon sprouts to make food, fried bean sprouts, braised fresh peas, mustard mixed with baby spinach, roasted radishes, etc., any fresh vegetables that come down in season after the beginning of spring are particular about Early adopters. The quantity of these delicacies is not necessarily large, and the things are not necessarily expensive, mainly because they are fresh and tender. It lasted until June when vegetables went on the market in large quantities, and this came to an end. At that time, we depended on the sky for food, and there were no off-season vegetables to eat. This has been the case for thousands of years, and the food we eat in each season is relatively simple. In a word, you can eat whatever you want, but you have to have a taste, and be particular about it, ha ha!
Kaichun'er eats the noodles and it's also talked about it. During the Qianlong period of the Qing Dynasty, one of the eight sceneries of Qianlong named after Qianlong's continuation of the Jinzhangzong Wanyanjing was called "Jimen Yanshu", and Wanyanjing called it "Jimen Feiyu", which was later changed by Qianlong. He wrote a poem for "Jimen Yanshu"; "Shiliqing Yangyan Aifu, Jimen points to the barren hills". This means that every year after the beginning of the spring, when you climb high in the north of Beijing and look at the Forbidden City, you will see smoke flying everywhere. Smoke refers to cooking smoke and flocculent. It refers to the hairs flying in the sky after poplar and willow trees bloom in spring. Now it seems to be air pollution, but it was regarded as a scene in the capital back then.
Beijing used to have two major hazards after the beginning of the spring season. One was the willows and white catkins flying all over the sky, and the other was that when winds above level five were encountered, the sky would raise dust. It is true that the city should be full of golden armor, and the people who get it have a gray head and face, just like the terracotta warriors walking all over the street. Men, women, and children are yellow from head to toe. This is the honor of the land master once a year for everyone. Lord God and Lord Die will lose their temper for a few days in the beginning of spring every year, which makes people sneeze and spit yellow. What to eat in this environment and season, the best is "Muxi Dianlumen", which can be nourishing and tonic. It can clear the lungs, and only by speeding up the metabolism can we avoid the unwarranted disasters brought about by this season!
"Muxi Daluo Noodle" is both economical and delicious. There are fungus, day lily, mushrooms, eggs and meat in the mulberry marinade. Needless to say, this kind of pasta is delicious, and it has certain health benefits. The fungus is sweet in taste and calm in nature. It has the functions of nourishing qi, nourishing lungs, cooling blood, stopping bleeding, nourishing the intestines, and nourishing capacity. It can be used in traditional Chinese medicine to treat diarrhea, metrorrhagia, hematuria, gum pain, rectal prolapse, bloody stool and other diseases caused by deficiency of qi or blood heat. Another feature of "fungus" is that it can help digest fibrous substances. For example, it can dissolve and excrete inadvertently indigestible hair, chaff, wood residue, sand, metal shavings and other foreign bodies. Therefore, in the past, it was an indispensable health food for mining, chemical, and textile workers. This kind of labor protection supplies were distributed to workers every month. But it's not that citizens working in this industry only have one or two supplies a month, and sometimes they can only eat it during the New Year. Fungus also contains anti-tumor active substances, which can enhance the body's immunity, and regular consumption can prevent cancer and fight cancer. It is more suitable for patients with cardiovascular and cerebrovascular diseases and calculus, especially for people who lack iron, such as miners, metallurgical workers, textile workers, and hairdressers. However, people with bleeding diseases and diarrhea should not eat or eat less. Remember, pregnant women should not eat more.
Let's first introduce the main raw materials of Muxiu Brine. Today, I will make this traditional "Muxi Daluo Noodle" which is suitable for eating after the beginning of spring. Here, by the way, let me add that for the mushrooms used for marinating muxi, it is better to choose mushrooms with a strong fragrance as much as possible. For example, dried mushrooms, shiitake mushrooms, boletus and matsutake mushrooms are all acceptable. Fresh mushrooms are not recommended. Because the nutrition, aroma and taste are not as good as dried. Returning to the book, the recipe for this delicacy is as follows;"
