#秋日生活打卡季#
As the old saying goes, "There is a lot of life in the noodle batter, and one soup is a world." "In a small fishing village in southern Fujian, there is an old noodle batter shop, and the owner Lao Li Tou is a legend. His noodles are mushy, the soup is clear, the noodles are as thin as silk, and they melt in the mouth, which is the first choice for breakfast in the village.
One day, the Ah Hua girl at the entrance of the village and the son of Lao Li Tou, Xiao Lizi, met in the store. Ah Hua said: "Lao Li Tou, your noodle paste is really a must, and the soup is so fresh that people can forget their troubles." Xiao Lizi smiled: "That is, my father's craftsmanship is ancestral." Lao Li Tou was on the side, squinting his eyes and stroking his beard proudly.
Suddenly, Chef Wang from the village walked in and said defiantly: "Old Li Tou, I heard that your noodle paste is famous, do you dare to compete with me?" Lao Li frowned, but he also nodded in response.
The day of the competition came, and the whole village came. Chef Wang's noodle paste is rich in color and fragrant, while Lao Litou's noodle batter is as light as water and looks bland. But when people taste it, they find that the noodle batter of Lao Li Tou is clear and fresh, and the noodle is smooth but not greasy, which makes people have an endless aftertaste. In the end, Lao Li Tou won the competition and won the respect of the whole village.
Description:
Noodle batter, a traditional snack in southern Fujian, carries the wisdom and emotions of the people of the fishing village. It dates back to the Ming Dynasty and was invented by fishermen to save time. The color of the noodle paste is golden, the soup is crystal clear, and the noodle is as thin as a hair, as if it can float up when you blow it gently. Its flavor has both the freshness of seafood and the mellowness of broth, and every bite is a gentle soothing for the taste buds.
Cooking process:
Ingredients:
- Noodles 100 grams
- Pork bones 500 grams
- Scallops 10 grams
- 50 grams of shrimp
- 5 shiitake mushrooms
- Celery 30 grams
- 2 green onions
- Ginger 20 grams
- Salt to taste
- Pepper to taste
Cooking Steps:
- Prepare the pork bones: Clean the pork bones, put them in a pot, add enough water, and bring to a boil over high heat, skim off the foam. The key to this step is to remove blood and impurities and make sure the soup base is clear.
- Stewed pork bones: Add the sliced ginger, reduce the heat and simmer for 2 hours, until the soup is milky white and the flesh and bones are separated. The key to this step is to simmer over a slow heat to allow the essence of the bone broth to be fully released.
- Prepare the noodle thread: Soak the noodle in warm water for 10 minutes to soften. The trick in this step is to control the water temperature to avoid soaking the noodles.
- Prepare the ingredients: Soak the scallops, shrimp and shiitake mushrooms in advance, cut them and set aside. Finely chop the celery and green onions. The key to this step is to control the soaking time to ensure the taste of the ingredients.
- Stir-fry ingredients: Add oil to the pot, add the soaked scallops, shrimp and shiitake mushrooms, and stir-fry until fragrant. The skill of this step lies in mastering the heat and stir-frying until the ingredients are fragrant.
- Cook the noodles: Drain the soaked noodles, add them to the pork bone broth, and cook until the noodles are cooked through. The key to this step is to control the heat to avoid the noodles from rotting.
- To taste: Add salt and pepper, sprinkle with minced celery and green onions, and stir well. The trick of this step lies in the balance of seasoning to make the batter taste more delicious.
Regional Flavors:
In southern Fujian, noodle batter is not only a snack, but also a culture. The batter in each place has its own unique flavor. For example, in Quanzhou, people like to add more seafood to the noodle batter to make it more delicious; In Xiamen, people like to add more vegetables to make it more refreshing. Locals have a deep affection for this dish, and it is not only a breakfast choice, but also an indispensable dish in festivals and celebrations.
Cooking Tips:
- The pork bones should be soaked in advance to remove the blood and water, so that the stewed soup will be clear.
- Don't soak the noodles for too long, so as not to rot easily when cooking.
- When stir-frying the ingredients, the heat should not be too high to avoid scorching.
- When seasoning, salt and pepper should be used in moderation so as not to overpower the flavor of the ingredients themselves.
- When boiling the noodles, stir constantly to prevent the noodles from sticking to the pan.
Popular Science Knowledge:
- The noodle of the noodle batter is made from wheat flour and is drawn into fine wires through a special process and has a long history.
- Pork bone broth is rich in calcium and collagen, which are good for both bones and skin.
- Scallops are dried scallop products, rich in protein and trace elements, and are traditional seafood treasures.
- Shiitake mushrooms are rich in vitamin D, which helps the body absorb calcium.
Noodles batter, this simple but full of flavor Hokkien snacks, with its unique taste and rich cultural connotation, has won the love of countless people. Although it is simple to make, each step requires careful operation to make an authentic bowl of noodle batter. Try it at home and feel the charm of this dish.
Question interaction:
- Which toppings do you prefer for pasta? Seafood or vegetables?
- Do you have any special tips for making pasta batter at home?
- Which part of the noodle batter do you think best represents the food culture of southern Fujian?
- Have you tried pasta batter from other regions? How does it feel?
Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.