Lingqiu naked oat noodles [Shanxi Lingqiu specialty]

What is Lingqiu oat flour? Authentic Shanxi Lingqiu specialty: Lingqiu oat flour

Content summary:Do you want to know what Lingqiu oat flour is? This article is a detailed introduction toShanxi Lingqiu specialty - Lingqiu naked oat flour. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lingqiu naked oat flour. The full text takes about 7 minutes to read, mainly including the basic introduction of Lingqiu naked oat flour and its nutritional value? What are the product characteristics of Lingqiu oat flour? How did the history of Lingqiu buckwheat flour come about? The production method of Lingqiu naked oat flour, the tasting and eating method of Lingqiu naked oat flour, etc

Basic introduction of Lingqiu naked oat noodles

Lingqiu, Shanxi has a cold climate and a short frost free period, making it suitable for planting naked oats.

. Oats are annual herbaceous plants. The growth period is short, and naked oats are washed, sun dried, fried, and ground into flour, which is called "naked oat flour"

Oat flour is rich in nutrients, with high protein content in cereal crops and containing 8 essential amino acids for the human body. Its composition is also balanced, and the content of vitamin E is higher than that of rice and wheat, while the content of vitamin B is relatively high

Grinding naked oats into flour naturally becomes naked oat flour. The first impression of eating buckwheat noodles is that they have an indescribable strange taste. Oat noodles, unlike white noodles, can be made into Mantou and Steamed rolls. They are rolled into thin pieces or strips and steamed on a cage drawer. When eating, it is necessary to dip it in salty soup or soy sauce, vinegar and other seasonings

The naked oat cereal crop, scientific name naked oat, is divided into summer wheat and autumn wheat according to the sowing time. There are many names for naked oats in various regions, such as "oil wheat", "barley oats", "jade wheat", "Sulu", etc. The Biography of Emperor Mu refers to "burning wheat", "Yellow Emperor's Inner Canon" refers to "Jia Shi", "Guang Zhi" refers to "Zhe Cao", "Ba Hai Bo Zhi" refers to "oat", and "Shi Ji" refers to "Si". The Tang Bencao refers to "wheat" and so on, indicating that the production of naked oats has a long history in China. According to the Shanxi Provincial Annals, it has a history of at least 2500 years; It may have originated in the alpine region of North China at the earliest, and then gradually became one of the main food crops in the northern alpine region. Since the Tang Dynasty, it has been introduced from Inner Mongolia, Xinjiang, Xizang and other places to Russia, Chile, the United States and other countries

How to make Lingqiu Oat Noodles

Fried Cat's ears (Steamed cat-ear shaped bread)

Ingredients

Main ingredients: 50g Oat Noodles

Accessories: 50g Flour, 3 Mushrooms, right amount of color pepper The noodles are evenly cut into strips, and the strips are pulled into small pieces, Wash the colored peppers and cut them into small pieces for later use. Heat the wok until oil is added, saut é ginger until fragrant, add mushrooms and stir fry until they are broken, then add diced colored peppers and stir fry well. Pour in the cooked sesame food, add a small spoonful of soy sauce and salt for seasoning, stir fry well and serve

Tasting and eating methods of Lingqiu naked oat noodles

There are many different ways to eat naked oat noodles, such as pushing the nest (also known as making steamed buns), rolling a roll, pushing and planing the residue, rubbing fish, pressing and braising. Oat noodles are cold in nature and must undergo "three ripening" before they can be eaten. First, stir fry the buckwheat until cooked and grind it into flour; Boil the buckwheat flour in boiling water until cooked, then steam it into various patterns (about 15 minutes). When eating, there are two types of dishes: hot and cold. Cold dishes are boiled eggplant, mixed with cucumber shreds and water radish shreds, and then served with salt soup, spicy seeds, and oil. When mixed with naked oat flour, the dish is fragrant and delicious; The hot dish is lamb sauce with some mushrooms. After opening the pot, dip the buckwheat noodles in lamb and mushroom soup, which is even more fragrant and delicious