Every year in the ninth month of the ninth lunar calendar, is China's traditional festival Chongyang Festival, from ancient times to the present folk in the Chongyang Festival on this day there are ascending prayers, drinking feasts and praying for longevity customs, inherited to today, and added to the connotation of respect for the elderly, because the number "nine" is the largest number, there is a long-term longevity meaning, so the Chongyang Festival is also pinned on the elderly health and longevity of the good wishes, also known as "Old People's Day", "Respect for the Elderly Festival". Chongyang Festival on this day many places have the habit of eating noodles, noodles have always been a symbol of Chinese birthday, the elderly in the festival, birthday to eat noodles is also called "longevity noodles", share 6 kinds of suitable for Chongyang Festival "longevity noodles" practice, Chongyang Festival to eat a bowl after ascending to the far side, meaning longevity and well-being.
<h1 class="pgc-h-arrow-right" data-track="2" > yangchun noodles</h1>
Ingredients: 2 pairs of thin noodles, 5 yuan of lard, 4 spoons of extremely fresh soy sauce, 1 piece of soup treasure (chicken sauce flavor), 2 spring onions, green onions, salt to taste.
1: Put about 2 tablespoons of oil in an iron pot, cut the green onion into white sections, fry the green onion over low heat and brown, and simmer the shallot oil.
2: Pour 4 spoonfuls of extremely fresh soy sauce into the pot, simmer the shallot oil for half a minute, cook the sauce aroma, remove the shallots and set aside the soy sauce sauce.
3: Add a small spoonful of lard to a bowl, a small piece of chicken sauce flavored soup, scoop in two spoonfuls of boiled soy sauce sauce and set aside.
4, two pots of boiling water, one pot of water boiled, down into the thin noodles, cook until eight or nine mature. Bring another pot of water to a boil.
5: Pour boiling water into a bowl of about three-fifths and mix well until the lard and broth melt.
6: Put the noodles into a bowl and sprinkle some chopped shallots.
<h1 class="pgc-h-arrow-right" data-track="48" > fried sauce noodles</h1>
Ingredients: 4 pork belly fillings, 5 spoons of soybean paste, 3 spoons of sweet noodle sauce, 2 heads of garlic, 5 shallots, 1 piece of ginger, 1 spice spoon of chicken essence, and a suitable amount of noodles.
1, meat filling to use pork belly filling, can not be fully lean, 4 two or so. 5 spoonfuls of soybean paste, about half the amount of meat; 3 spoonfuls of sweet noodle sauce, 2 heads of garlic chopped, sliced ginger, 5 shallots cut into long pieces.
2, relax the oil in the pot, the amount of oil should be more, cold oil can put the ginger slices into the slow frying.
3: When the oil is 60% hot, add half of the minced garlic and stir-fry for 3 minutes, add the minced meat and stir-fry for 3 minutes.
4: Add 5 tablespoons of soybean paste and stir-fry for 1 minute. Then add 3 spoonfuls of sweet noodle sauce and stir-fry for 1 minute to allow the two sauces to blend in.
5: Add the remaining minced garlic and shallots, make "post-simmering pot" and "garlic at both ends", stimulate the aroma of spices, and keep the green onion.
6. Finally, according to personal taste, add the appropriate amount of chicken essence and mix well. Such a very fragrant "fried sauce" is ready. When mixing noodles, it is best to use round noodles for noodles, do not cook too soft when cooking, let the noodles be slightly harder, more chewy, and it will be more enjoyable to eat.
<h1 class="pgc-h-arrow-right" data-track="49" > lamb stew</h1>
Ingredients: lamb bone, 1 pound of lamb, 4 quail eggs, 1 piece of tofu skin, a small amount of sweet potato noodles, a small amount of coriander, a whole piece of ginger.
1, 2 pounds or so of lamb bones into the pot, add water to submerge, put in the flat ginger, boil on high heat, simmer for two hours on medium heat, until the soup is milky. Add 1 kg of lamb, because the lamb does not need to be cooked for that long, you can add it after an hour of stewing lamb bones, without adding any ingredients and seasonings.
2: The lamb is fished out and sliced, and the vermicelli and kelp are soaked in water. Shredded tofu skin, chopped parsley, quail eggs cooked and set aside.
3: Stretch the slices and set aside.
4: Scoop the mutton broth into a small pot and bring to a boil. Add the boiled quail eggs, soaked kelp and vermicelli, and cook the tofu skin and shredded tofu in a pot for 3 minutes, adding the appropriate amount of pepper and salt.
5, the braised noodles are shaken into the pot, boiled on high heat, careful not to stick together on the line. The noodles are cooked until they are slightly translucent, and they are cooked, and the soup can be served in a large bowl with noodles.
<h1 class="pgc-h-arrow-right" data-track="50" > shallot oil noodles</h1>
Ingredients: fresh noodles, spring onions, dried shrimp, lard, soy sauce, dark soy sauce, sugar, monosodium glutamate, salt.
1, boiling shallot oil Some people do not use green onion white, this is not right, green onion white is more flavorful, the spring onion washed off the green onion white and green onion leaves cut separately and set aside.
2, boiling shallot oil also has a trick, add a little lard will be very fragrant, some old-fashioned shallot oil noodles will all be burned with lard, we add a third of the lard here on the line, can not eat the taste of lard, and will be very fragrant.
3: Put the green onion white in a cold pan and fry slowly over low heat until the green onion is slightly browned.
4: Put the green onion leaves into the oil pot, continue to fry slowly over low heat, and fry until the green onion is white and the green onion leaves are brown, then turn off the heat.
5, throw some dried shrimp into the oil pot, the shallot oil will be more fragrant, do not need to open the fire, and the dried shrimp will be fried in the process of natural cooling of the oil.
6, the ratio of raw soy sauce, dark soy sauce and sugar is 3:1:2, add MSG and salt in an appropriate amount, and then add the same amount of water, boil on high heat for 1 minute. The noodles are cooked, pour in the sauce and shallot oil according to your personal taste, mix well and eat directly.
<h1 class="pgc-h-arrow-right" data-track="51" > home-cooked brine noodles</h1>
Ingredients: 1 handful of thin noodles, 1 handful of beans, 1 piece of pork, 1 shallot, 5 cloves of garlic, 3 spoons of dark soy sauce, 1 spoon of light soy sauce, 1/2 spoon of cooking wine, salt and chicken essence.
1: Add an appropriate amount of water to the steamer, spread the thin noodles in the steamer and steam for 10 minutes on high heat.
2: Rinse the beans with water, cut the pork into thin slices with a knife, peel the garlic and cut into thin slices, cut the ginger into strips, wash the shallots and cut into sections for later.
3: Add 2 spoonfuls of soy sauce, 2 spoons of oil, a small half bowl of water, an appropriate amount of salt and chicken essence to the basin, stir well, add the steamed noodles to the basin and mix well, so that each noodle is wrapped in sauce.
4: Marinate the shredded meat with 1/2 spoons of cooking wine, 1 spoonful of soy sauce and appropriate amount of salt for 2 minutes, add the appropriate amount of oil to the wok, the oil temperature is 60% hot, add garlic slices, ginger shreds, shallots and stir-fry, add the shredded meat and stir-fry for a while.
5, add the cut beans, a bowl of water, the right amount of salt and chicken essence in the wok, stir-fry evenly, add the noodles stirred with the sauce, simmer for 5 minutes on low heat to dry the soup, pay attention to using chopsticks to provoke to avoid sticking to the pan.
<h1 class="pgc-h-arrow-right" data-track="52" > hot and sour noodle soup</h1>
Ingredients: 1 serving of noodles, 3 small greens, 3 cloves of garlic, a little crushed peanuts, 1 chives.
1: Add an appropriate amount of oil to the pot, pour 1 spoonful of Pixian bean paste into the cold pot of cold oil, a little minced garlic, stir-fry evenly over low heat, stir-fry the aroma.
2: Add 2 tablespoons of light soy sauce to season, 1/2 tablespoon of dark soy sauce to color, until the seasonings are fully blended with the flavor of the sauce, turn off the heat and put into a large bowl.
3: Dilute the sesame paste with warm water, pour into the sauce just fried, add 1 spoonful of red oil chili pepper, 1 spoonful of aged vinegar, a little minced garlic and ground peanuts, stir well and set aside.
4, after the water boils into the noodles, after the noodles are cooked, fish out a bit of cold water, the noodles are more refreshing and tender and not easy to stick, when cooking the noodles, you can put a few small greens, and finally cook the soup of the noodles do not pour.
5: Pour the noodle soup into the prepared sesame sauce sauce, stir well and add the cooked noodles, with a few small greens, sprinkle with green onions.
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