Original click on the starboard food table on the right
As the saying goes, the first day of jiaozi is the second day.
The second day, pay attention to a lot, qualified noodles need to be made of jiaozi noodles in the first day, and this side must be supercooled soup, that is, the noodles are cooked and soaked in cold water. Nowadays, people make their own bowls of noodles according to local eating habits, but many places still insist on soaking them in cold water to keep the custom of "eating cold noodles on the second day of school".
Looking around, there are many kinds of noodles in all parts of China, so Taiwan will set a plate for everyone. What kind of noodles can we eat on the second day of the Lunar New Year?
01 | noodles with gravy in old Beijing
When it comes to brine, it refers to the thickening of the soup poured on the surface after it is made. Old Beijingers have made great efforts in this bowl of noodles. There are as many as a dozen kinds of ingredients in the authentic marinade, including fine pork belly, Tricholoma, pine mushrooms, dried mushrooms, fungus, daylily, magnolia slices, dried shrimps, scallops, antlers, eggs, wet starch, pepper, onion, ginger and garlic.
Noodles for noodles with gravy must be hand-pulled noodles or handmade noodles. Noodles cooked in a bowl should not be more than half a bowl, and only with gravy can a bowl be full. The standard way to eat is to clean the noodles with halogen, that is, the marinade and noodles are eaten together, and the noodles can’t go on, leaving a half bowl of halogen in the bowl.
02 | North noodles with minced meat
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Similar to bittern, SAO Zi is diced meat, and it is also a characteristic pasta popular in the north. Shaanxi people pay attention to the color matching of noodles with minced meat. Yellow egg skin, black fungus, red carrot, green garlic sprout and white tofu are beautiful and delicious.
When I arrived in Gansu, I also paid attention to a small bowl of noodles and nearly ten kinds of ingredients: in addition to some essential ingredients, potatoes and old tofu were diced and fried. After the noodles are cooked, cold water can make the noodles stronger. Even the diced noodles are filled with soup, and a spoonful of soup with minced meat is poured on the noodles, which makes them particularly delicious!
03 | Shaanxi Banner Flower Noodles
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Flag flower noodles, known as "raising a flag, putting it down is a flower", are quite distinctive regardless of the soup base or the scorpion. Among them, SAO Zi is fried with yellow flowers, auricularia auricula, shredded kelp, shredded chicken and big meat, which increases the appetite of meat and the taste of dishes in drift soup.
A bowl of qualified flag flower noodles can be completely summarized in seven words, that is, "Wang, Fried, Clear, Thin, Fine, Soft and Crafty". "Wang Wang" means that the soup should be fragrant and oily; "Fried" is a typical Shaanxi dialect, which means to be hot, not to be swallowed warmly; "Clear" means that the soup should be clear; "Thin", that is to say, the soup is multi-faceted and less; "Fine" means that the operation process is exquisite and meticulous; "Soft" means that the dough should be soft and not overcooked; "Work" is the last thing to present on the table.
04 | Youmian Wowo
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In Shanxi, there is a lovely name "Km ℉ ol ℉ Olao" in Youmian Wowo, which is called "BaDou" by the people because of its shape. Its beautiful shape and strong taste are perfectly matched, and then a bowl of "mutton with minced meat and mushroom soup" is put on it.
Youmian is flour ground from naked oats, which has high nutritional value and is still hungry. It is tasteless. When you eat it, you only need to tear large pieces, mix it with dipping sauce and oil chili pepper, and then come to Inner Mongolia to have some special spice Zemenghua, which is perfect.
05 | Ma Shi (Cat Ear)
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The pasta in the north loves to break the routine, such as the sesame food in Guanzhong area of Shaanxi Province, which is shaped like a pimple the size of a thumb nail, slightly thinner in the middle and tilted at the edge, resembling a cat’s ear, so it is also called "cat’s ear".
The most classic cooking method of Shaanxi Mashi is stew, which is cooked slowly with tomatoes, potatoes, carrots, bean sprouts and other small fires. No meat dishes are needed, and the soup is rich, and then sprinkled with chili pepper and balsamic vinegar. This taste is delicious!
06 | Oil spill pulled noodles
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Apart from ordinary stewing, pulled noodles have been spread for thousands of years, and the specific shape of pulled noodles is not uniform in different places. The ancients recorded that "its thinness is equal to leek, and its thinness is thinner than dried noodles, which can be triangular or hollow" and "the rest are like noodles and flags".
Nowadays, the shape of the pulled noodles is a wide and long noodles as wide as a belt, commonly known as "BiángBiáng noodles"; It has two broad surfaces as thin as leek leaves; Longxu Noodles as thin as a silver needle; Have a fat head as thick as chopsticks; There is a triangular blade surface shaped like a sword; There is a "hollow surface" that is pulled into short sections.
However, this bowl of oil-spilled noodles pays more attention to chili pepper’s hot oil, and the noodles are cooked and fished out. Add salt, vinegar, chopped garlic sprouts and Chili noodles to the bowl, pour the oil on the Chili noodles and garlic sprouts, and mix them. Talk about it!
07 | Henan Steamed Noodles
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In Henan, there is another kind of noodles, which need not be boiled or braised, but steamed with marinade. Flat noodles are easier to taste than round noodles. The side dishes are generally beans and pork belly, and of course celery, garlic moss and fungus also have a good taste.
This kind of noodles will be cooked by every household. It is said that this kind of noodles has been sold on the street in Luoyang in the Eastern Han Dynasty, so it is also called "the earliest fast food".
08 | Sweet Water Surface
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In Sichuan and Chongqing, pasta is not as common as rice, but its skill is still first-class.
Sweet water surface can be regarded as a "man" in Sichuan-style snacks. Its noodles are stout in shape and tough in taste, and you can feel its strength as soon as you put it on your mouth. Although the name is sweet, it tastes exciting, with red pepper, sesame sauce, compound soy sauce, and finally a spoonful of garlic and peanuts. The mouth is slightly sweet, then it is spicy and fragrant, and it is straight to the head after eating.
09 | Chongqing bowl mixed noodles
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Pea noodle is the most popular noodle in Chongqing.
Pea miscellaneous refers to peas and miscellaneous sauce, fragrant and soft harrow peas, miscellaneous sauce with strong fragrance, spicy and delicious bowl bottom, two sides, a scoop of pea soup and two scoops of minced meat. This season, a fresh pea tip is scalded, and you can never get tired of eating three meals a day. It is really good for you.
10 | Guiyang changwang noodles
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Guizhou, which is also spicy, also has a bowl of sausage noodles that are extremely colorful. The reason why it is unique is not only because it has a long taste of fat intestines and blood, but also because it has a solid crispy taste.
Fat sausage and blood curd were made into sausage sauce and flourishing sauce, then pork belly was made into crispy sauce, and then sausage oil, crispy sauce and Chili oil were made into red oil, thus forming the delicious top brand of "Three Sauces" with red oil.
11 | Xiamen Satay Noodles
Shacha sauce is a permanent guest in a hot pot restaurant, but using it as a seasoning to make a bowl of noodles is what everyone in Xiamen is thinking about.
Click on the picture above to see the details.
The beauty of Satay Noodles lies in the soup head. The sand tea soup boiled with sand tea sauce is thick and fragrant, and the noodles are made of oil noodles from southern Fujian. The oil noodles and vegetables are boiled in boiling water, fished into a bowl, and poured into the sand tea soup while it is hot. Seasoning with bean products, large intestine, rice blood, kidney flower, etc., and then drenched with a small spoonful of spicy oil, tastes spicy and fragrant.
12 | Minnan Quanzhou Noodles
There is also a bowl of noodles in Fujian, which is also "halogen", but it is completely different from the north. Because Fujian is near the sea, the soup is mainly seafood, with mushrooms, shrimp, pork, squid, shredded bamboo shoots, day lily, flatfish, worms and coriander, leeks, bean sprouts, pepper, sand tea sauce, garlic, shredded eggs, scallops and so on.
Click on the picture above to see the details.
The soup for mixing noodles with noodles is preferably bone soup or broth. In addition to cooking the ingredients thoroughly, sweet potato powder will be specially added to increase the viscosity of noodle soup, and some rock sugar, salt and monosodium glutamate will be added to increase the sweet and smooth taste.
When eating, usually put some leeks and bean sprouts at the bottom of the bowl, put noodles on it, and then mix with the marinated soup. Anyone likes to add coriander, shredded eggs, pepper or sand tea sauce, which makes it taste unique and fragrant.
13 | Zhejiang ginger soup noodles
Although winter is getting warmer, we can’t stop filling our stomachs in the New Year. People in Taizhou, Zhejiang Province are particularly good at making this bowl of ginger soup noodles with ginger as the main ingredient and special ingredients, which is comfortable from head to toe after drinking.
Click on the picture above to see the details.
Ginger soup used to make ginger noodle soup is boiled with sliced and dried ginger and then mixed with a small amount of fresh ginger juice to make soup base. The side dishes are quite rich. The standard ingredients are eel, shredded pork, bean curd skin, day lily, spinach, and bamboo shoots (or water bamboo), and seafood such as shrimp and crab, and even a little pepper can be added as appropriate. Thick ginger juice is blended with noodles, and then the last yellow wine is poured to improve the taste, which will be warm all year round!
14 | Scissors face
I wanted to make a handmade noodle myself during the Spring Festival, but I gave up at the thought of rolling, pulling and pulling.
Click on the picture above to see the details.
In fact, there is a very convenient and zero-tech handmade noodle method, which is scissors noodle. When the dough is kneaded, it only needs a pair of scissors to come out easily. You can make both noodle soup and mixed noodles, and use them as toppings with the good dishes of the first day. This second day has a fall!
15 | Braised Noodles with Beans
As a common guest at the dinner table on the first day of the lunar new year, there is always a plate of fried or fried meat that will be left over.
Click on the picture above to see the details.
At the right moment, just take the noodles rolled out by hand and steam them in the pot. The noodles are tough, the beans are crisp and tender, and the salty flavor is strong. Every bowl of stewed noodles with beans is a unique taste of their own home!
A bowl of noodles shows the cultural background of China, which is strong or graceful, simple or exquisite. Eating noodles on the second day of the lunar new year means that everything goes smoothly, and this year is smooth.
Taiwan also hopes that everyone will have a bowl of noodles and have a happy New Year.
Wen | Brother Zoo
Figure | Siyu
Original title: "This bowl of noodles on the second day of the New Year’s Day is different from the north and the south. It used to be so particular! 》
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