Beijing style "coarse grain noodles"

Beijing style "coarse grain noodles"

Introduction:

"In the past, there was a pasta dish in old Beijing called" yajimian ". It is made of a long wooden square, with a ten centimeter square deep groove in the middle of the upper part, and a copper plate with small holes drilled on the copper plate. There is a wooden pressure bar on the mold, and a square pestle about the size of a wooden trough is fixed on the bar in the form of mortise and tenon. When using, the mold is set on the boiling water pot, and then the dough is put into the wooden trough, and then the wooden pestle is used to press the bar to extrude the noodles. This kind of pasta is called "pressed noodles". This is a kind of original special mold made by the ancestors of Beijing with the help of lever principle. It is specially designed for pressing coarse grain noodles. Since ancient times, it is "people's livelihood depends on food". Cereals are the staple food of people's three meals a day, which are also divided into coarse grains and fine grains. "Fine grain" refers to wheat flour and rice, while other grains are coarse grains. Fine grain can only be eaten on New Year's day or birthday. Usually, people mainly eat coarse grain. Making coarse grains has become an intellectual development for people to study their daily diet. Especially after the Song Dynasty, the eating methods of noodles in the Yellow River Valley in the north have been very rich, and many of the current pasta practices are also evolved and inherited at that time. As we all know, wheat flour is not only good for making noodles, but also delicious. Coarse grains are different. Their adhesion and taste are not as good as wheat flour. Now, people don't pay much attention to wheat flour, because they can eat three meals a day. However, in the past 30 years, fine grain was supplied by ticket, not to mention before the founding of new China. It was a kind of extravagant idea to eat wheat flour several times a year! Although poverty is a disgrace to a country, it can also promote the development of coarse grain production and add important connotation to China's food culture. Since ancient times, in order to achieve the purpose of coarse grain production, people have developed their intelligence in depth. Our ancestors have created a variety of coarse grain production methods for us, which have been handed down to now. As we all know, it is very difficult to make noodles with coarse grains, whether it is rolled or cut with a folding knife. Even if it is cut well, it is very fragile when it is turned. This is because the strength and toughness of coarse grains are not enough, so it is very difficult to make noodles, but it is much easier to use extrusion. The original tools can't be seen now. Last year, when I was shopping in Beijing commodity market, I spent 20 yuan to buy a tool for pressing noodles. I went home to test it, and it worked very well. This small utensil is made of aluminum alloy, which is durable and easy to clean. Today, we use it to make a "coarse grain noodles". The method is as follows:

Production steps:

Step 1: mix the three kinds of flour, and then add a little salt.

Step 2: then mix the noodles with warm water.

Step 3: the dough should be a little softer than the dumplings in the north.

Step 4: then cover with a wet towel and relax for 10 minutes.

Step 5: make the mixture; put a little salt in the sesame paste and bring to a boil with cold water

Step 6: prepare sesame paste.

Step 7: put the loose dough into the mold.

Step 8: adjust the screw rod of the mold by hand and screw the cover.

Step 9: Boil the water in the pot, and then turn the screw rod by hand to squeeze the noodles into the pot. It's better not to break the noodles in the middle. Stir the noodles gently with chopsticks after they are set.

Step 10: bring the noodles to the surface again and cook for another minute.

Step 11: after fished out, it can be over watered. However, when eating, pour sesame paste, Sanhe oil and pepper and Zanthoxylum mixture oil, and then put the top yard to mix. The simple and quick "pressing surface" is done.

Materials required:

Wheat flour: 80g

Buckwheat flour: 80g

Naked oats flour: 80g

Salt: 3 G

Water: 150ml

Shredded cucumber: right amount

Shredded radish: right amount

Bean sprouts: moderate

Right amount of shredded lentils

Shredded celery: right amount

Garlic cloves: right amount

Sesame paste: right amount

Sanhe oil: proper amount

Zanthoxylum and pepper mixed oil: appropriate amount

Note: features of pasta; beautiful and fresh appearance, smooth noodle, spicy taste, fast and time-saving. Warm tips: 1. The hardness of the dough should be appropriate, which is similar to that of dumpling dough. The dough should be well kneaded, and there is no need to knead after relaxation, otherwise it will be too hard to squeeze. 2. Three teaspoons of fresh soy sauce, one teaspoon of mature vinegar and one teaspoon of sesame oil. Hot pepper and Chinese prickly ash can be made into a mixture or fried separately. 3. Noodles with vegetables, according to their own preferences can match. 4. It can be made from any coarse cereals. Noodles can also use fried sauce or a variety of noodles can be brine, the simplest is sesame sauce, ha ha. This Beijing style "coarse cereals noodles" is ready for your reference!

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: slightly spicy