4hw.com.cn: when it comes to food, we can't help talking about noodles. Noodles are one of the most important foods for people in the north of China, but they are different in different provinces. In Northeast China and Shandong, there are pancakes and scallions. In Shaanxi, there are oil splashed noodles. In Lanzhou, there are famous ramen noodles. In Henan, there are stewed noodles, each with its own characteristics and flavor. But there is one kind of noodles, Dandan noodles, which has to be mentioned. So how to make Dandan noodles delicious? What are the family practices of shouldering the burden of noodles? Let's take a look at it with Xiaobian~
How to eat Dandan noodles
Nutritional value of Dandan noodles
Dandan noodles are rich in sweet, smooth starch, sugar, protein, calcium, iron, phosphorus, potassium, magnesium and other minerals. It has the effects of nourishing the heart and kidney, strengthening the spleen and intestines, thiamine, riboflavin, fiber, vitamin A, and three kinds of amino acids.
Dandan noodles are easy to digest and absorb. It can improve anemia, enhance immunity and balance nutrition absorption.
Dandan noodles are rich in carbohydrates, which can provide enough energy, and absorb a lot of water in the process of cooking. After 100 grams of Dandan noodles are cooked, it will become about 400 grams, so it can produce a strong sense of fullness. In addition, Dandan noodles can stimulate people's thinking activities. People's brain and nervous system need a kind of food with carbohydrate accounting for 50%. Noodles are what people's brain needs. Durum contains B vitamins, which stimulate brain cells, so it's a good choice to eat a bowl of noodles with reasonable nutrition at noon. In the morning, we should eat foods with high protein content, while in the evening, eating noodles is not conducive to digestion and absorption.
How to eat Dandan noodles
1. Fresh noodles are cut, pulled and pulled. The main nutrients of the section are protein, fat, carbohydrate, dietary fiber, etc. Generally, the fresh cut noodles on the market are all mechanical, and their taste and taste are better than that of noodles on the market, but many people still like to eat hand rolled noodles;
2. The method of noodle making is changing with the change of seasons;
3. It's cold in winter. People eat soup noodles, ramen noodles, stewed noodles, and some dried vegetables, pickles or fresh vegetables. In some places, people like to eat noodles with clear water. In some places, people often stir batter into noodle soup. This kind of noodles with batter is commonly known as' noodles with batter soup ';
4. In summer, people often eat lasagna. When the noodles are cooked, they are taken out and pulled out in cold water or Yin Yang water (boiled water mixed with cold water), mixed with garlic juice, amaranth, Schizonepeta and cucumber shreds. When eating, they are cool and sharp, which can prevent summer heat;
5. In spring and autumn, people often eat marinated noodles, Jiong noodles, etc. When it comes to garlic moss and beans harvest season, every family likes to use garlic moss and beans to make marinated noodles. Because these dishes are fixed dishes for making marinated noodles, when garlic moss and beans are on the market, people also eat the most noodles, and usually eat at least one meal of marinated noodles in three or two days.
The origin of Dandan noodles
The most famous Dandan noodle is Chen Baobao's Dandan noodle. It was founded in 1841 by a peddler named Chen Baobao in Zigong City. It got its name because it was originally peddling along the street with a load on it. In the past, Dandan noodles in Chengdu were cooked in a copper pot with two compartments, one for noodles and the other for hooves. Now, most of the Dandan noodles in Chongqing, Chengdu, Zigong and other places have changed to store operation, but they still maintain their original characteristics, especially in Chengdu.
There are different origins of Dandan noodles, but Fu, a teacher in Sichuan cuisine, generally believes that it should originate in East Sichuan. The reason is very simple. Among the three major sects of Sichuan cuisine, shanghebang (rongpai), xiaohebang (yanbangcai), xiahebang (Yupai) use different methods of pepper, while the use of pepper in Dandan noodles is the use of xiahebang. One of the main ingredients (Chuandong cuisine, that is, old salted vegetables called by Chuandong people). Not Sichuan winter food. It's a specialty in Dazhou. The Yibin area of Zigong uses sprouts. Therefore, it can be clearly said that Dandan noodles come from the area of Dazhou, East Sichuan.
Family practice of shouldering the burden of noodles
Materials: 500g flour, Deyang soybean oil, monosodium glutamate, chili oil, egg, lard, pea tip, good soup, vinegar, onion, sprout, bean powder, pork.
Method
1. Add water to flour and eggs to make dough, and then roll it by hand to make noodles with leek leaves. Bean flour is used as powder for rolling noodles.
2. Put soybean oil, vinegar, monosodium glutamate, chili oil, good soup, scallion and sprout powder into 12 bowls respectively.
3. Chop the pork into mung bean sized granules. Put the melted lard in the pot, wait until the oil is hot, put the pork, dry the water, add salt and soybean oil, color it, until the buttered pork crisp is golden yellow, then start the pot.
4. Boil the water in the pot, put the noodles into the pot, and put them into 12 bowls with seasoning respectively. Put the pea tips into each bowl, and put a pinch of minced meat on it.