[Anyang Flat Noodles]_ Method Daquan _ Production Method
If you have been to Anyang, then you must be familiar with Anyang flat noodle dishes.
It can be said that Anyang flat noodle dish is one of the representative of Anyang series and one of the favorite foods of Anyang people.
If you have not tasted Anyang flat noodles, or you do n’t know the characteristics of Anyang flat noodles, today we will introduce to you, if you have the opportunity, you must taste the authentic Anyang flat noodles.
Flat noodle dish is a traditional famous dish in Anyang, Henan, which belongs to the transformation of Henan cuisine.
It is one of the favorite meals of Anyang residents.
The flat noodle dish is made with vermicelli, with green vegetables, tofu, pork blood, etc., cooked in a large iron pot.
The key to the almond dish is the broth. The taste of the broth directly affects the taste of the almond dish. Therefore, the operators of the Anyang almond dish have been working on the practice of the broth to make the almond dish taste better.
The essence of eating linguine is chili, which should be fragrant and slightly spicy.
The method of making flat noodles is simple. The main ingredients are cauldron dishes and flat noodles.
First boil a large pot of broth, cook the flat noodles in a wok, and simmer in tofu slices, pork blood slices, and greens.
A special point should be made here. Before the pan noodles are cooked in broth, 4?
6 hours, this can ensure that the flat noodles better absorb the flavor and nutrition of the broth.
Production materials Almond noodles usually use sweet potato noodles. Sweet potato noodles have the characteristics of long-term cooking, fragrant and delicious, and are suitable for the production environment of lentils noodles.
It should be mentioned here that, because pure sweet potato noodles are more expensive, some bad vendors will add some food additives such as edible gum to the noodles in order to make the sweet potato noodles more resistant to cooking.Fan Cai, not hungry all day.
Pig blood is also called liquid meat, blood tofu and blood flower, etc. It has sweet taste, bitterness and mild temperature.
Tofu generally uses gypsum tofu.
Vegetables usually use seasonal greens, mainly pakchoi and canola.
The broth is big bone soup.
Nutritional value 1.
Impurities in vermicelli, precipitated fibers, protein, niacin and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium; 2.
Pig blood vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients3.
Tofu is extremely nutritious and contains iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, yolk and vitamin B6.
For every 100 grams of firm tofu, the water content is 69.
8%, containing 15 protein.
7 grams, aunt 8.
6 grams, 4 carbohydrates.
3 grams and fiber 0.
1 gram, can provide 611.
2 kilojoules of quantum.
The high amino acid and protein content of tofu makes it a good supplement for cereals.
78% of tofu dregs are unsaturated fatty acids and contain no cholesterol, known as “vegetable meat”.
Tofu digestion and absorption rate of more than 95%; 4.
Vegetable nutrients mainly include protein, minerals, vitamins, etc .; 5.
All the nutrition of the soup comes from the raw materials. There are accumulated nutrients and non-preset nutrients in the raw materials.
Such as carbonated vitamins (vitamin foods) C, minerals will partially enter the soup.