Yunyang Sour Paste Noodle

Category

Shiyan Famous Food

Food

Content Overview

Sour paste noodles are a special food in Yunyang District, Shiyan City, Hubei Province.

Online consulting

Details

Sour paste noodles are a special food in Yunyang District, Shiyan City, Hubei Province.

Yunxian County Sour Paste Noodle Sour Paste Noodle is a favorite snack of Yunxian County people. Especially in summer and autumn, it is not cold or hot. It tastes sour and delicious, and is suitable for all ages. Therefore, the old Yunyang City is sold almost everywhere, and many families will also do it. Until now, it is still enduring. It is said that the sour paste noodles were formed gradually along the way of learning because people in Yunxian County love to eat pickles, and have been handed down for more than 100 years. In recent years, Yunxian people living in Taiwan often write letters to their relatives, recounting their feelings about their hometown's sour dough noodles, and asking about the method of making sour dough noodles. An Zhengbang, a famous chef in Yunxian County, introduced the method of making sour paste noodles.

1、 Pulp making soup: As a rule, the time to eat sour paste noodles is mainly in spring, summer and autumn, and the best time is from the Tomb Sweeping Day to the Mid Autumn Festival. During this period, the raw materials of pulp making soup can be preserved vegetables, cabbage, celery, cabbage leaves and other green vegetables, or you can use tender cowpeas. It is better to mix pepper leaves with color and flavor. The method of making syrup soup is also called "Shaking". The cream shaken before the Tomb Sweeping Day is superior. The specific method is: put the dishes you need in the boiling water in the pot for a little boiling (it is OK to turn it over once), then take them out and put them in a clean bucket or basin and lie down. Then, add the warm noodle soup to the vegetables, press the vegetables with a piece of "oily green stone", and then add some cool boiled water successively. The "floating foam" inside must be added and salvaged every time until the floating foam is cleared. When you smell the sour smell, the delicious soup will be made. After each consumption, you should constantly add some fresh noodle soup into the old soup.

2、 Stir frying paste: The condiments needed for stir frying paste are: onion, ginger powder, sesame oil, lard, etc. If you need to bring some spicy flavor, you can also add a little spicy noodles. The specific method is: when sesame oil and lard are burned to 80 ℃, add scallions, ginger powder, hot noodles, salt, stir fry them into red and yellow, shovel them, pour them into the ready soup, and then add spices such as five spice powder and MSG.

3、 Pulp making noodles: It is better to roll and cut the sour dough noodles by hand (yellow noodles are formed by putting less alkali). No matter how to make noodles, add some salt, alkali and egg white in the noodles. Such noodles are delicious and strong after being boiled, and do not paste soup. When eating, the noodles are boiled in a pot, and then the water is removed to dissipate heat. The bottom of the bowl is padded with mung bean sprouts, pickled vegetable powder, sprinkled with fried sesame powder, and then poured into the prepared fresh chili soup. The flavor of sour paste noodles is sour, fragrant, hot, oily but not greasy, with proper temperature, white and delicious, sour and delicious. Especially after eating in summer, it has the effect of relieving heat and appetizing, becoming the best food in summer. Both "Old Yun County" and foreign guests are quick to taste sour paste noodles with Yun County characteristics.

Key word: