The recipe of Penglai noodles, the introduction of Penglai noodles

Penglai small noodles are hand-drawn, commonly known as "falling noodles" locally, and the strips are thin and tough. The marinade noodles are made in a soup made with a local fish called kaji, and it is very delicious. However, the number of gaji fish has been greatly reduced, and other marine fish have to be used to make soup, which is much less tasty.

The soup is thickened with mung bean starch, with open fungus, soy sauce, refined salt, Shao wine, sesame oil, star anise, Sichuan pepper and other condiments, when the soup boils, then add beaten eggs, sprinkle with minced green garlic and chopped fish, a bowl of noodles is flexible, the soup is bristling, and the steaming Penglai noodles are done.

Oh, you want a dollar serving, okay, flour with salt, and good noodles. Knead well with alkaline water and pull into strips. Cook to make a dough base.

Boil water in a pot and add star anise, Sichuan pepper, soy sauce, salt, ginger, fungus, stick bone broth, diced fat (a little) monosodium glutamate, thicken with water starch, then add oyster meat or fish or fresh shellfish, sprinkle with frangipani, sesame oil, (coriander) OK

Ingredients】 (based on 30 servings) 2500 grams of fine flour (1500 grams practical), 5 grams of alkali, 25 grams of refined salt, 1 piece of Jiaji fish (about 1000 grams), 10 eggs, 100 grams of soy sauce, 15 grams of fungus, 5 grams of star anise, 5 grams of Sichuan pepper, appropriate amount of green garlic. [This paragraph] [Method] 1God Face:

Add the flour to water and form a dough, add alkali powder, knead well, Kun noodles to 6 buckles, immediately throw into the pot of boiling water, cook and fish into 30 small bowls. 2.Make fish soup:

Clean the fish and cut the knives on both sides of the fish; Cut the fungus, wash and tear it up, and mince the green garlic.

According to the amount of food eaten by three people, you need to prepare 250 grams of fine flour, 1 gram of salt, 1 gram of refined salt, a piece of Jiaji fish, 1 egg, 10 grams of soy sauce, 2 grams of fungus, star anise, Sichuan pepper, and an appropriate amount of green garlic. Add an appropriate amount of starch, is the taste of the braised soup Penglai noodles is also one of the noodles I like to eat, Penglai noodles are the traditional food of Penglai, with a long history, delicious taste, the noodles are flexible and tendony, the marinade is delicious and smooth, and is deeply liked by everyone.

The founder of Penglai noodles is a native of Qixia, whose surname is Futang. Noodles with noodles and hand-rolled noodles are OK, Penglai noodles eat Penglai noodles pay attention to the marinade, there are fish marinade, oyster marinade, Xianbei marinade, etc., the practice of noodles should also be adjusted according to the weather changes and the water temperature of the noodles, edible alkali is very close to the pot to add water to boil, put in the fish to boil, and then add star anise, pepper, soy sauce, refined salt, Shao wine, fungus, starch, when the fish is cooked, take out, skim off the foam, take out star anise, Sichuan pepper, cut the fish into dices. Key, it seems that many of them have been improved now, with Lanzhou ramen's braised noodles and noodles, the essence of normal food I personally think is to do a good job of marinating, to do a good job of marinating to choose fresh fish soup, other home-cooked practices.

Ramen 250g kaji fish 1 light soy sauce, 2 teaspoons cooking wine, 1 teaspoon sesame oil (sesame oil), 1 teaspoon water. Put the dough on the cutting board and knead it repeatedly, strengthen the toughness and knead it into thick strips, hold both ends with both hands and beat it repeatedly on the cutting board, 2500 grams of fine flour (practical 1500 grams), 5 grams of alkali, 10 grams of refined salt, 1 piece of Jiaji fish (about 1000 grams), 1 egg, 100 grams of soy sauce, 15 grams of fungus, 5 grams of star anise, 5 grams of Sichuan pepper, and an appropriate amount of green garlic. Add an appropriate amount of starch, is the taste of the braised soup up to put the fish in the pot, put in the pepper, star anise salt, soy sauce, cooking wine, fungus, starch, skim off the foam, the fish is cooked and cut into diced fish for later use, in the pepper star anise, take out.

Amount: Salt, a teaspoon, star anise, an onion, an appropriate amount, ginger, an appropriate amount of egg, an ear to taste.

I think this dish should be made according to the most famous local characteristics, so that the flavor of the dish can be reflected.

The noodles should be boiled, and then some seasonings should be put in, and some lobster and eggs should be put in, then it can be particularly delicious, and everyone likes it very much.

Wash the fish, scrape off the scales, and remove the internal organs. Add 1 teaspoon of salt and marinate for 20 minutes. Cut the green onion into sections, slice the ginger, and tear the soaked fungus into small pieces.

Put the fish in the pot, add half a pot of water, add the green onion and ginger, star anise, cooking wine, boil over high heat and turn to low heat and boil for 20 minutes, remove the fish, put it in the pot with the fish soup, add the fungus, add the chopped green onion and ginger. Add 2 teaspoons of light soy sauce and 1 teaspoon of salt, wait for the fish soup to boil, sprinkle the water starch evenly into the pot, and stir with a large spoon until the soup is thick. Sprinkle in the beaten egg mixture, after more than ten seconds, sprinkle sesame oil and stir well when the egg flowers are solidified.

After the water in the pot is boiled, put the noodles in the pot and cook, remove them and put them in a small bowl, and finally pour the finished fish broth and marinade.

First remove the fish scales, boil the fish out of the fish soup, pick out the thorns, add the green onion fungus and boil, put the starch to thicken, put some dark soy sauce to color, after the soup is boiled, beat the egg liquid, add salt, shallots, sesame oil, and then boil the noodles and pour the soup on the soup to eat.

First, make noodles with fine flour, then put in a handful of greens when the pot is about to boil, and then remove the cold water and set aside. The important thing is that the soup needs to be mixed with refined salt, sugar, peanuts, chili oil, soy sauce, vinegar, chicken essence, etc., and stir well with a mouthful of hot soup, and then put the noodles in it, which is delicious.

Penglai noodles are the traditional famous food of the Han nationality in Penglai, Shandong, and Penglai noodles are a kind of flavor noodles developed on the basis of Fushan ramen.

Introducing the complete method of authentic Penglai noodles.

Penglai fish lo mein.

Materials. Flour, water, alkali, old hen, stick bones, jagy fish, eggs, minced green onions, minced ginger, salt, monosodium glutamate, black fungus, starch, dark soy sauce, soy sauce, peppercorn noodles, sesame oil.

Method. 1.and noodles. To make small noodles, water and alkali are added repeatedly and then the dough is rolled with a fist and folded until the dough is soft and smooth. Cover with a clean, damp cloth and let stand for 30 minutes.

2.Slipper. Slip strips are commonly known as "shun tendons", the dough is placed on the board and kneaded repeatedly, strengthening the toughness and kneading into thick strips, holding both ends with both hands on the board and repeatedly beating and stretching.

After the strip is elongated, fold the two ends into a figure-8 shape to buckle and tie the strip, and shake the belt to both sides, buckle and tie the strip, and so repeatedly shake until the gluten is smooth.

3.Out of the strip. Stripping is one of the most difficult aspects of the process of making noodles.

First, sprinkle the noodles with a sloppy paste, rub the noodles with your hands to be evenly thick, then merge the two ends of the noodles in the gap between your left fingers, buckle them for the second time, hook the buckle with the middle finger of your right hand downward, palm up, and stretch both hands to both sides at the same time, and so on, and buckle into thin and uniform strips.

4.Halogen. The method is to make the old hen and stick bone stew soup as the base soup, add the Jiaji fish and cook for 10 minutes, add chopped green onion, minced ginger, black fungus, salt, pepper noodles, dark soy sauce, large noodles, soy sauce, wet starch, eggs, sesame oil, monosodium glutamate, master the heat of marinade and the concentration of marinade, and slowly boil.

Finally, the noodles are cooked in a pot and taken out, put them in a basin of cold water to cool, one or two bowls, pour the marinade, and a bowl of noodles is flexible, the soup is fresh, and the steaming Penglai noodles are made. Of course, according to personal taste, it can also be accompanied by chili sauce, minced leeks, minced toon, minced pickles, etc., so that it tastes more authentic.

1.Rolling dough: Add flour to water and form a dough, add alkali powder, knead well, mess up the kun noodles to 6 buckles, immediately throw them into the pot of boiling water, cook and scoop them into 30 small bowls.

2.To make fish soup: treat the Jiaji fish with clean fingers and silver, and cut oblique knives on both sides of the fish; Cut the fungus, wash and tear it up, and mince the green garlic.

3.Add water to the pot and boil, put the fish to boil together, then add star anise, Sichuan pepper, soy sauce, refined salt, Shao wine, fungus, starch, when the fish is cooked, take it out, skim off the foam, take out the star anise, Sichuan pepper, and cut the fish into cubes.

4.Knock the eggs into a bowl, stir well, sprinkle them into a boiling soup pot, sprinkle with minced green garlic, pour them into the noodle bowl after boiling, and then sprinkle the diced fish and meat.