Beef tendon noodles method

Making beef tendon noodles seems simple, but it is not. Many people will encounter such and such problems in production. According to the experience of making beef tendon noodles in Jinan Delicious Garden for many years, the characteristics of beef tendon noodles made according to the data are: no additives, strong taste, foam resistance, continuity, no deterioration, no sticky hands and easy storage; Solves the shortcomings that air-dried beef tendon noodles can not be used and are not firm after long-term storage; Solves the problem that beef tendon noodles cannot be produced and stored in large quantities.

Steps/methods

1/4 Step by step reading

knead flour into dough

Choose the best flour, add water, and make hard dough without any additives. After waking up, put it into the machine for pressing. Self-cooked into strips.

2/4

foam

Soak beef tendon noodles in water for 2 to 10 minutes until they are soft and tender. Put it in the leaky basket and pour out the excess water.

3/4

Adjustment; adjust

Mix Chili oil, vinegar and sesame sauce. Cucumber, salt water and chicken essence are put into a container and stirred evenly, and can be eaten. It tastes spicy and delicious.

4/4

The method of beef tendon noodles is to add a little oil and baking powder to the noodles, put them in the refrigerator for a period of time, take them out and knead them, wash them with clear water for three times, find a large flat chassis, put the washed noodles in a thin layer of water, steam them with the washed gluten in a steamer and cut them into small pieces.

Matters needing attention

Keep beating the dough and pat out the starch. Be careful not to wash the gluten into the water. If you are really lazy, you can mix starch with gluten and finally wash it with a small sieve.