Braised Noodles with Beans and Potatoes

How to make Zhangzhou Marinated Noodles

To make the soup for lo mein, select good mushrooms, shrimp, pork, squid, shredded bamboo shoots, yellow cauliflower, condiments flatfish, sandworms and coriander, leeks, bean sprouts, pepper, salsa, garlic, shredded egg, dried scallops, etc.

The broth used to flavor the noodles is preferably bone broth or meat broth.

Specially selected mushrooms, pork, and other ingredients are poured into the soup and boiled through, then groundnut flour is added to thicken it, and some rock sugar, salt, and monosodium glutamate (MSG) are added to increase the sweetness and smoothness of the taste.

When eating, generally put some leeks, and bean sprouts at the bottom of the bowl, the top of the noodles, and then mix with the marinated soup, anyone who likes to add coriander, shredded egg, pepper, or salsa, so that eat up a unique flavor, the cheeks remain fragrant.

Marinated noodles have been passed down in Xiang Xiang for thousands of years.

Putian Marinated Noodles

Ingredients

1、Main Ingredients
400g of raw thin noodles, 100g of lean pork, 100g of fresh shrimp.
2、Accessories
10g of mushroom, 1 egg, 20g of cauliflower.
3、Seasoning
30 grams of cooked lard, 5 grams of refined salt, 20 grams of wet starch, 800 grams of broth, 6 grams of monosodium glutamate (MSG), 3 grams each of green onion, ginger and garlic, sesame oil, green onion, and pepper.

Production process

1, the lean pork is cut into shreds, mushrooms are cut into shreds, eggs are knocked into a bowl and beaten.

2, frying pan on a high flame, scoop into the cooked lard hot, under the onion, ginger, and garlic stir-fried, and under the shredded meat, shrimp, mushrooms, and cauliflower slightly stir-fried, into the meat broth boiled.

Under the monosodium glutamate, refined salt, with wet starch into a marinade after adding egg.

3, frying pan on high heat, add water to boil, put the cooked noodles blanched, load into the soup bowl, drizzle with the marinade, and sprinkle with sesame oil, green onions, and pepper.

Characteristics of the dishes

Golden color, various ingredients, and delicious taste.
The lo mein in southern Fujian has a unique flavor and is a special snack in Zhangzhou and Quanzhou.

Introduction of Putian Noodles

Noodles originated in China before the Han Dynasty, when “soup cakes” were made.”Soup cake is actually a kind of “slice of soup”, which is made by holding the dough with one hand and tearing slices into the soup pot with the other.

By the Northern Wei Dynasty (486-534 AD), soup cakes were no longer hand-held, but were made with tools such as boards, staffs, and knives, and the dough was rolled out thinly and then cut into thin strips, which were the earliest types of noodles.

In the Tang Dynasty (618-907 AD), people hung up the cut noodles to dry, making them easy to store and eat at any time.

Thus the first hanging noodles were born.

During the Tang Dynasty, there were frequent exchanges between China and Japan, and the technique of making noodles and

hanging noodles was soon introduced to Japan.

The earliest noodle dish in Europe is said to have been brought to Italy from China in 1295 by the traveler Marco Polo.

However, such claims do not seem to be favorable.

Some historians believe that noodles were introduced to Europe by Asian slaves who worked as cooks in the homes of wealthy Italians.

Why Putian noodles can hook so many people’s appetites？

it has its unique secret.

At the Xinghuafu Lo Mein restaurant, we asked the noodle maker to tell us about his unique approach to Putian Lo Mein.

The key to Putian lo mein lies in the gluten, the broth, and the ingredients.

Preparation usually starts the night before.

Gluten is of course the first process, unlike Shanxi noodles or Ramen, the site the dough into a fine noodle, this noodle uses different flours in proportion to the process, hits out the noodle to toughness, not easy to paste off after the pot.

Simmering soup should be selected from the best pig bones in the bone section, simmering out of the soup should be white, and fragrant.
How much water should be added to each soup is fixed, thick can’t, thin can’t.

And then the ingredients, lean meat, mushrooms, dried shrimp, dried scallops, oysters, razor clams, leeks are essential.

After all the previous processes are good, the rest is the fire.

Because the lo mein is slowly simmered through the fire.

Let the flavor of the broth and ingredients penetrate into the noodles.

This way the noodles will come out flavorful and the soup is sticky.

While the lo mein is all about the heat, it is also about the time to eat the noodles.

Serve the lo mein immediately after 3-5 minutes out of the pan.

After 5 minutes the texture of the noodles will deteriorate.

So for authentic Putian lo mein, boil a big pot of lo mein for too long and pour it out.

There are a lot of auxiliary ingredients: mung bean sprouts, leek section with a little oil blanched until broken cast cool, garlic cut very finely chopped diced small fire fried crispy (that is, the Japanese noodle shop kind of golden garlic diced).