How to make beef tendon noodles delicious

There are many snacks in China, and each place has its own representative snacks, such as Xinjiang's lamb skewers, Chongqing's hot pot, and Sichuan's spicy hot pot, etc., and beef tendon noodles are one of the traditional snacks in western China.

one. It has a smooth and chewy taste and can be eaten in many ways with a variety of condiments. So how do you make beef tendon noodles delicious? Let me introduce it to you below.

Beef tendon noodles are one of the traditional specialties in central and western China. The texture is soft and chewy, with a mellow aftertaste. There are many ways to eat it. In spring, summer and autumn, it is mainly eaten cold, and in winter, it is stir-fried or added to soup. A snack machine pressed, with fine bubbles on the surface,

It has a chewy texture, hence the name --- beef tendon noodles. Noodles mixed with chili oil, sesame paste, sesame oil, beef sauce and other condiments.

Beef tendon noodles

Making beef tendon noodles seems simple, but it is not. The characteristics of beef tendon noodles made according to the data are: no additives are needed, they are chewy, resistant to foaming, not broken, not rotten, not sticky, and easy to store; this solves the problem of the air-dried beef tendon noodles not being able to be used after long-term storage.

It solves the problem that beef tendon noodles cannot be produced and stored in large quantities.

Beef tendon noodles mixed with mahjong

Kneading

Choose the best flour, add water and make a harder dough without any additives. Let it rest and put it into the machine to press. Self-ripening strips.

Foaming

Soak the prepared beef tendon noodles in water for 2 to 10 minutes until they are soft and tendon-rich. Place in a colander to drain out excess water.

modulation

Combine chili oil, vinegar, and sesame paste. Put cucumber, salt water and chicken essence into a container, mix well and it is ready to eat. The taste is spicy and delicious.

Beef tendon noodles have nothing to do with beef or tendon. They are a vegetarian dish made from flour. The noodles are relatively thick, very soft, and very elastic. They are shaped like gluten but are whiter in color. The surface is also honeycomb-shaped but has a satin luster. They are eaten like cold noodles, which are served cold. ox

Gluten noodles are made by machine, and the manual method is unknown.

How to eat

Cold

Use chili oil, sesame paste, vinegar and other seasonings to mix according to personal taste. This way of eating fully demonstrates the advantages of beef tendon noodles and has an excellent taste.

Fried Noodles

1: Prepare beef tendon noodles, wash and cut mushrooms and coriander, and cut green onions for later use.

2: Put a little cooking oil in the pot, heat it up, then add chopped green onion and stir-fry until fragrant.

3. Add mushrooms and stir-fry briefly

4: Add appropriate amount of water and broth. The broth I use is frozen bone broth. When I cook the bones, I set aside some and cut them into small pieces and put them in the freezer.

5: Continue cooking, bring the broth to a boil and add appropriate amount of salt.

6: Add beef tendon noodles and cook briefly, then add coriander and chicken stock and serve.

As a side dish

It can be paired with various meat dishes (fish, beef, mutton, chicken, etc.) to create a good gourmet effect.

If served in soup, mutton soup is best, as it has a unique flavor!