What does lo mein mean, what does lo mein mean

Lo Mein: Commonly known as "playing Lo Mein". If people hold red and white ceremonies, if they use "stir-fried vegetable noodles" to entertain relatives and friends, they will all use lo mein.

The marinade is usually made in a soup made with boiled pork or stir-fried with mutton to add flavor. There are also those that are not thickened, and the staghorn vegetables are added to the soup to become the pouring sauce of the clear soup, which is called "Yuer marinade".

Here's how to make this lo mein, and here is just one of them

Ingredients: half a pound of noodles, three taels of lean meat, three taels of sea weight, six dried shiitake mushrooms, four shallots, and four or five rape.

Method: 1 Shred the lean meat, wash the sea pinch and rape (each leaf is separated), soak the dried shiitake mushrooms in warm water for ten minutes and cut them into shreds, cut the shallots into minced green onions, and chop the green onions;

2 Put half a small bowl of oil in the pot, add the minced green onion after the oil is hot, fry for a few seconds, pour out half of the oil for later use, leave half of the oil in the pot, pour in the shredded meat, shredded mushrooms and stir-fry, add a little salt;

3 After the shredded meat is cooked, add the sea and add three small bowls of water;

4 After the water boils, put in the noodles directly, the amount of water is almost submerged in the noodles, cover the pot and simmer for a while, until the lower noodles are almost cooked, add the rape, turn the noodles over, and continue to simmer for a while;

5 When all the noodles are almost cooked, you can put out the excess soup in the pot with a spoon, (otherwise it will become noodle soup);

6 Add salt chicken essence to the pot, sprinkle with chopped green onions, the last procedure is very critical, drizzle the oil just fried, use chopsticks to mix the noodles and these seasonings in the pot, and then remove from the pot.

It's white noodles with toppings.

In the Chaoshan dialect of Guangdong, the word "lo mein" is also used to describe people who are very annoying. Used as an adjective.

"Halogen" means abomination, and "face" means appearance.

Xiangcheng lo mein is made of various ingredients made into a braised soup mixed with dough. The taste is sweet, smooth and rich, and it is the gift food for the urban and rural people of Xiangcheng to celebrate the New Year's festival or celebrate the birthday. Now the catering industry has listed lo mein as a famous spot.

To make the soup stock of lo mein, it is necessary to select good shiitake mushrooms, shrimp meat, pork, squid, shredded bamboo shoots, daylily, condiments flatfish, sandworms, coriander, leeks, bean sprouts, pepper, sand tea sauce, garlic, shredded eggs, etc. The best soup to make is bone broth or broth. Specially selected shiitake mushrooms, pork and other ingredients are poured into the soup and boiled thoroughly, then sweet potato powder is added to thicken, and some rock sugar, salt, and monosodium glutamate are added to increase the sweet and smooth taste.

When eating, generally put some leeks and bean sprouts at the bottom of the bowl, put noodles on top, and then mix with braised soup, and add coriander, shredded eggs, pepper or sand tea sauce to people's favorites, so that the flavor is unique and the teeth and cheeks are fragrant. Lo mein has been passed down in Xiangcheng for thousands of years.

Henan's lo mein is LMCP noodles mixed with braised (meat) broth, so that the noodles fully absorb the flavor of the braised soup and then steamed in the basket. The steamed lo mein has no soup, fragrant but not greasy, dry but not firewood, and never gets tired of eating. In the Zhengzhou vegetable market, every morning, noon, and weekend, you can see the old man and the old lady carrying thin noodles, pork, soybean sprouts, beans, celery, garlic sprouts, etc., which are the necessary raw materials for making lo mein.

It's noodles with meat. In the past, it seemed that meat was called marinated.

The meaning of "hate" in Chaoshan dialect.

Founded in Yongping, Eastern Han Dynasty.

Eleventh, it was Buddhism that was introduced to China.

The first temple built later was praised as the "Ancestral Garden of Shiyuan" by Chinese and foreign Buddhist circles.

It is said that after the completion of the temple, the people rushed to tell each other, and more than 1,000 people came to worship at the White Horse Temple every day, and the food business around the White Horse Temple also flourished. One of the most popular fast food foods at that time was now Luoyang lo mein. Stalls were set up on the side of the road to sell them, and people called it "pavement" at the time.

2. The lo mein in Zhangzhou is said to have a history of more than 1,300 years. The staple food in the south is rice, so the pasta should have been brought by a large number of Han people from the north who moved here when the county was founded in 686 AD. Later, these northerners followed the local customs, and pasta gradually became a special food for festivals, weddings, and moving.

Nowadays, you can eat food stalls all over the street.

2. Ingredients for lo mein:

1. Zhangzhou lo mein, which has been famous for a long time. Use shredded meat, shredded bamboo shoots, shredded eggs, shiitake mushrooms, squid, dried shrimp, daylily and other ingredients to fry in a hot pan, add pork bone broth to boil, and then add an appropriate amount of monosodium glutamate.

Sugar, refined salt and sweet potato flour, etc., are mixed into marinade. For meals, top the noodles with leeks, bean sprouts, marinade, and pepper.

Deep-fried diced garlic, deep-fried shredded flat fish, coriander and other condiments. Its characteristics: bright color, tender and smooth, moist and mellow, luscious and delicious.

Third, the practice of lo mein:

1. Use alkaline noodles when making them.

The coarse ones are like ramen noodles from the north, and when they are done, they are fished out of boiling water, similar to "oily noodles".

2. Boil the sliced meat, peeled shrimp, dried squid, daylily, shredded mushrooms and shredded bamboo shoots in the bone broth, 3. Pour in the prepared eggs and stir.

4. Add soy sauce and mixed water starch.

It became a braised soup.

5. Soak the alkaline noodles and bean sprouts or other vegetables in a pot of boiling water, remove them and pour them on the braised soup.

6. Add garlic vinegar, fried crispy diced garlic, and finally sprinkle with pepper noodles and coriander or chili oil.

7. A bowl of fragrant lo mein is ready.

Fourth, pay attention to the key points:

It is best to eat lo mein hot. Deep-fried crushed garlic has a special aroma, but it will become bitter after soaking for a long time, so the "eating speed" must be fast. The ingredients that are generally used to eat lo mein are: braised large intestine, braised lung slices, braised pork, fried meat, bamboo shoots, duck blood, fried dough sticks, five spices and so on.

Marinated noodles are made with a variety of vegetables and meat, and a variety of raw materials, called marinated noodles, and when eating noodles, the marinade is poured into the noodles, which is called marinated noodles.

Lo mein is on the marinade of mixed noodles, and all kinds of flavors are reflected by the marinade.

Dajiemi noodles originated in China, and "soup cakes" appeared before the Han Dynasty. "Soup cake" is actually a kind of "slice soup", which is made by holding the dough with one hand and tearing the slices into the soup pot with the other. By the time of the Northern Wei Dynasty (486-534 AD), soup cakes were no longer held by hand, but with tools such as cutting boards, sticks, knives, etc., to roll out the dough thinly and then cut it into thin strips, which was the earliest noodles.

By the Tang Dynasty (618-907 AD), the cut noodles were hung up to dry for easy preservation and ready to eat. Thus was born the first somen noodles. During the Tang Dynasty, there was a lot of contact between China and Japan, and the technique of making noodles and dried noodles was soon introduced to Japan.

The earliest noodle food legend in Europe was brought back to Italy from China by the traveler Marco Polo in 1295. But this does not seem to be possible*. Some historians believe that noodles were introduced to Europe by Asian slaves who worked as cooks in wealthy Italians.

Why can Putian lo mein arouse the appetite of so many people, of course, this has its unique secret. At the "Xinghua Fu Lo Mein" restaurant, we asked the master who made Lo Mein and listened to him talk about the unique method of Putian Lo Mein. The key to Putian lo mein lies in the gluten, the soup stock and the ingredients.

Preparation usually begins the night before. Of course, gluten is the first process to pay attention to, unlike Shanxi noodles or ramen, the dough is pulled into fine noodles on the spot, and this noodle must be processed in proportion with different flours, and the beaten noodles should be tough, and it is not easy to paste after being put into the pot. Boiling broth is also an important procedure, selecting the best bone segments in the pork bones, boiling out of the broth should be white and fragrant, and how much water should be mixed with each serving of broth is fixed, and it is not good if it is thick or thin.

Then in terms of ingredients, lean meat, shiitake mushrooms, dried shrimp, scallops, oysters, razor clams, and leeks are essential. The reason why lo mein is called lo mein is because it is slowly simmered in a simmer, so that the flavor of the broth and ingredients can penetrate into the noodles, so that the noodles can have a taste and the soup is viscous. Generally speaking, the noodles are out of the pot for 3-5 minutes, and they will be eaten, otherwise, the noodles will be battered, and there will be no such taste, so for the authentic Putian lo mein, it is also very risky to cook a large pot of lo mein, and if the time is too long, it will be poured out.

It's not over, there are a lot of accessories: mung bean sprouts, leek segments blanched with a little oil until they are broken and cooled, and garlic chopped into finely chopped and fried crispy over low heat (that is, the golden garlic cubes in Japanese noodle restaurants).