How to make the best dry beef tendon noodles

There are many snacks made with beef tendon noodles, such as cold beef tendon noodles, fried beef tendon noodles, etc. These are all foods made with beef tendon noodles as the main raw material. In order to facilitate preservation, beef tendon noodles are usually drained of their moisture to become dry beef tendon noodles. Dry beef tendon noodles need to be soaked in water before eating. So what is the best way to soak dry beef tendon noodles? Let me introduce it to you below.

Put the beef tendon noodles that need to be soaked into a bowl, pour in boiling water and stir. When the dry beef tendon noodles show signs of softening, pour out the water, then add a proper amount of cooking oil and stir evenly. Seal with a food bag or bowl lid, simmer for about 15 minutes until there is no hard core and season.

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Pour flour into a gauze bag, then put the bag in a basin of water, let the bag get wet and then roll the bag. Repeat this process many times to make beef tendon noodles. The main thing is to remove the impurities in the flour so that the noodles will be chewy.

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.

How to eat: 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.

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.