Shanxi Noodles - Green and Healthy (Modern People · New Food Culture Series)

Author: Shanxi Cuisine Association
Publisher:
Publish Date: 2005-04-01
Features: This book is the result of a 11-day field trip by the "Han Sheng" editorial team in Shanxi, where they traveled from Taiyuan to Yuci, Yuncheng, Dingcun, and Zhikou. Everywhere they went, they ate "noodles" at every meal, ensuring no repetition, and interviewed over 100 types of noodle dishes. From these, 34 varieties suitable for modern urban families were selected. Following the recipes, the food is free from preservatives and additives, offering visible and tangible peace of mind. To facilitate readers in making noodles according to the book, basic knowledge of noodles is provided before the noodle recipes, introducing the properties and indicators of wheat flour, selection criteria, fermentation and inspection methods, noodle-water ratios, and nutritional composition tables for wheat flour, buckwheat flour, millet flour, and other small. The book records the entire process of making each noodle dish encountered during the interview. On this basis, it is organized, summarized, and verified through repeated trials, resulting in the noodle-making techniques presented in this book, which are categorized by shaping, forming, and cooking methods. Then, the "Noodle Recipe" section begins with an explanation of how to use the icons in the book, followed by the content of the noodle recipes. At the end of the book, four noodle retrieval methods are provided for readers' convenience.