Dingxiang Qiaomin He Lao [Shanxi Dingxiang Specialty]

What is Dingxiang Qiaomin He Lao? Authentic Shanxi Dingxiang Specialty: Dingxiang Buckwheat Noodles and River Fishing

Content Summary:Do you want to know what Dingxiang Buckwheat Noodles and River Fishing is? This article is a detailed introduction to the local specialty of Dingxiang, Shanxi Province - Dingxiang Qiaomin He Lao. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Dingxiang Qiaomin He Lao. The full text takes about 3 minutes to read, mainly including the basic introduction of Dingxiang Qiaomin He Lao and its nutritional value? How did the history of Dingxiang Qiaomen River Fishing come about? The production method of Dingxiang buckwheat noodle river fishing, etc

Basic Introduction to Dingxiang Buckwheat Noodles River Lao

Dingxiang Buckwheat Noodles River Lao, in addition to its clear and delicious soup, pleasant strong aroma, suitable for both hot and cold seasons, and other characteristics; There are also special effects such as promoting appetite, enhancing appetite, moisturizing black hair, clearing fire and eliminating depression, strengthening kidneys and spleen, and keeping secrets. Since ancient times, there has been a saying that attracts customers from far and wide by saying 'dismount your horse when you smell the fragrance, and park when you know the taste'

How did the history of Dingxiang buckwheat noodles and river fishing come about

He Lao is one of the famous noodle dishes in Shanxi. During production, the bed of He Lao needs to be placed on a large pot, and water is boiled in the pot. The pressed He Lao is directly put into the pot, cooked, and then taken out, just like being taken out of the river, so it is called He Lao

The method of making Dingxiang Qiaomian River Lao

Homemade Beef River Lao:

(1) Ingredients: 40g beef, 10g water soaked bamboo shoots, 20g celery stems, 5g Pixian Douban, 1g fermented black beans, 0.2g chili noodles, 2g white soy sauce, 0.2g ginger powder, 1g cooking wine, 12g vegetable oil, 0.3g salt.

(2) Remove the tendons from the beef and chop it into mung bean sized pellets. Add 0.2g of salt and mix well. Wash celery and cut it into small short sections 0.6 centimeters long. Add salt (0.1g) to taste and astringent water. Cut bamboo shoots into large green dots, rinse with boiling water, and filter dry. Chop Douban and Douchi finely, stir fry with oil (2g) until crispy

(3) Wash the wok and stir fry over high heat. Add 10g of vegetable oil and cook until 70% cooked. Add minced meat and ginger and stir fry until the oil is shiny. Add bamboo shoots and seasonings and stir fry until the flavor is in, then add celery and stir fry evenly. Serve