The practice of Huainan traditional small noodles

Anhui board face, also known as Taihe board face, is called Taihe board face because its birthplace is Taihe. Since my home is a county town next to Taihe, there are also many noodle restaurants. I grew up in a snack noodle restaurant and now I run an authentic noodle restaurant, so the formula of Taihe noodle restaurant is very clear. As for the materials, Huainan's practice is to fry the dried red pepper in warm oil until it is semi-paste (slightly paste), then pour the braised beef and the soup of braised beef into the pepper and oil, and cook it slowly over high fire. The best thing to eat after cooking is that pepper.

On the one hand, the surface of Anhui is good, on the other hand, it is also good. Xinye county produces high-quality wheat. Noodles are made of refined wheat flour, which is mixed with salt and water in proportion according to the different seasons of the year to make dough. After repeated kneading, it was made into small noodles with a diameter of half an inch and a length of eight inches. Then apply sesame oil, code the box and cover it with a clean wet towel. Moisturizing fried dough sticks are soft and long, and feel like silk.

When making a board, the chef arranges three sticks on the chopping board, pinching three heads with his left hand and three heads with his right hand, suddenly raising his head and slamming it on the chopping board. One after another, grasping, throwing, pulling and flashing, hence the name board. In the chef's hand, the three small noodles are changed from short to long, from thick to thin, and converted into three times. The total length is over 50 feet, and the thickness is even, just like a waterfall.

Pick up the cooked board, clean and smooth, crystal clear. The cook pinched some green vegetables and put them on it, then poured them with hot red jujube. White flour, green leaves and red scorpions greatly increase people's appetite.

The production of SAO Zi is also very particular. The ingredients are fennel, pepper, cinnamon, batter, salt, red pepper, butter and beef. Make a pot of minced meat and put all kinds of materials in a certain proportion and order. When making, the butter is diluted and boiled first, and then the seasoning is added. There are a large number of dried red peppers to highlight the spicy taste and color of seeds, and beef also accounts for a large proportion. Cut the best beef into square pieces, and then throw the beef into the pot after the red pepper is colored. At this time, we must master the heat, so that the beef can be cooked properly.

After the SAO seeds are prepared, they are scooped into a porcelain-lined basin, cooled and solidified into a solid, which can be taken as you eat and stored all the year round without deterioration.

Minced meat noodles

Features: It is famous for being thin, tough, shiny, fried, thin, pungent, sour, spicy and fragrant. Soup is multi-faceted, hot and spicy, and oily.

Category: famous snacks with flavor

Production method: meat rapeseed.

Main raw materials: white flour, pork, day lily, eggs, fungus, tofu, garlic sprouts, etc.

Length of time: a long history

Brief introduction: noodles with minced meat have a long history and are very famous in Qing Dynasty. It is famous for being thin, tough, shiny, fried, thin, prosperous, sour, spicy and fragrant. With white flour, pork, day lily, eggs, fungus and bean soup, the noodles are hot and oily, which is a local pasta.