has a long history. During the Xia and Shang dynasties, the Zhou people thrived in Binxian, Shaanxi. They not only left a rich cultural heritage in this place, but also left the local famous Shaanxi cuisine.
Among them, Zhou Wenwang 's grandfather, Gu Gongfu, finally led the tribe to leave Bindi and go to Qishan, but Gu Gongfu's wife Jiang Nu was left with the local wife. The famous delicacy name is " 御面".
There are countless Chinese folk snacks, but there is one biggest thing in common. The reason why the process has so far been related to royal relatives or historical celebrities, although there are no historical documents that show the relationship The legend has something to do with the emperor, but just from the name "Yu Mian", it is known that it may be related to a certain royal family.
I think the royal noodles are more appropriately called "jade noodles" because of its yellow and bright color and luster like jade, which makes jade noodles more vivid. I searched the local area for a long time and found Grandma Liang, a traditional craftsman. The old man told me about the traditional method of making this snack.
Royal noodles are a kind of noodles,It still starts with the mixing of noodles. Before the machine, the mixing of noodles was done manually. Compared with other noodles, the requirements for making the noodles are not too harsh, but it is still necessary to grasp the ratio of water and flour.
The practice of imperial noodles is quite similar to that of cold skin. washes determines the quality of imperial noodles. Wash your noodles with cold water when it is hot, and wash your noodles with hot water in the cold winter. , The dough will ferment, so you can't make royal noodles.
Before the noodles are steamed in a pot, the noodles must be stirred in a hot pot with oil. The process of heating the noodles over water is called "refining", which is just one word. Make this process easier to understand, "refining" the moisture in the dry dough.
Heat the water with fire, and then steam the water to dryness. In the end, the noodles do not meet the fire, and the noodles have to throw away the water. This process is the most creative and imaginative in pasta making I have seen Process flow.
In order to save manpower, many imperial noodle workshops have already changed to machine processing, but the old man said that making imperial noodles is to wash the noodles as thin as the cicadas. The machine cannot do it.
After being out of the pan, the royal noodles are very powerful,The blade is very good. If it is not for a special sharp blade with serrations, it is difficult to cut it into thin slices with general knives. The imperial noodles pressed into a glutinous shape is another form of existence. It is as tough as a rubber band and has a springy taste. It can be mixed with the flaky imperial noodles and eaten with juice. The locals call it "two stirs."
Yumian is an indispensable dish on the dinner table during the Chinese New Year, and sometimes it is used as a gift to relatives and friends. When adults make Yumian noodles at home, children will follow adults. , Children rub noodles, learn how to make noodles, and gradually learn how to make noodles, and the craftsmanship is passed down from generation to generation.
A bowl of imperial noodles is what some people eat is the taste, some are eaten with vigor, some are eaten with feelings, some are bought for speed, and some are bought for cheap. This delicious dish has been passed down for thousands of years. With the vicissitudes of time passing, we are experiencing this leapfrog mutation, and traditional handicrafts are also facing unprecedented challenges. Where will traditional handicrafts go?
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