Why don't Taihe noodles spread all over China like braised chicken plates?

Why don't Taihe noodles spread all over the floor like braised chicken rice boards? Because it is different from the business model of braised chicken rice, it is doomed to be unable to achieve the whole country.

Taihe noodles, also known as Anhui noodles and Taihe mutton noodles, are a special snack of Taihe. This dish was named after being smashed on the chopping board.

This dish is usually mixed with flour, salt and water, kneaded into dough, made into small noodles, coated with sesame oil and coded. When making, it is pulled while falling, hence the name board; Cooked board, clean and smooth, crystal clear; Put vegetables and pour soup; Red soup with white flour and green leaves greatly increases people's appetite.

manufacturing method

Step 1: First, cut the selected fresh raw butter into small pieces and put them in the pot, then put the small ingredients together and cook with high fire 1 hour. After the oil temperature rises to about 200 degrees, take out the small materials after the raw oil is cooked.

Step 2, when the oil temperature drops to about 100, add the spices such as star anise, onion, ginger, star anise, angelica dahurica, fragrant sand, white button, cinnamon, peach, galangal, clove, nutmeg, tsaoko, etc., and gradually raise the temperature from 100 to about 200,/kloc-0.

Step 3: finally, add fine pepper noodles, salt and tomato sauce, stir well and take out the pot.

Step 4: Take a proper amount of base material, add a proper amount of water, and simmer for about 30 minutes. Finally, add salt, yellow wine, chicken essence, monosodium glutamate, crystal sugar and so on. Make a delicious soup.