Hui noodles, Henan VS Anhui, all say delicious. Which do you think is better?

When it comes to pasta, Northeasters have the most say. Because most people in Northeast China mainly eat pasta, they eat fresh noodles almost every day. Moreover, in the north, there are many kinds of fresh noodles, including noodle soup, noodle sauce, different methods and different tastes. Among them, Hui Mian, mutton from Henan Province and Mian from Anhui Province are famous all over the world. However, most people who eat these kinds of fresh noodles will have such a question. What's the difference between them? I think the taste and the method are the same. But in that case, don't let people in these two areas hear it. As soon as they heard you, they thought you were a mainlander and didn't understand. Hui noodles, Henan mutton and VS Anhui noodles are all said to be delicious. Which do you think is better?

First of all, let's talk about Huimian, a kind of mutton. Hui noodles look like ordinary wide noodles, but they are very different from noodles in Shaanxi and Anhui. Huimian Noodles, a mutton in Henan Province, mainly uses high-quality high-gluten flour as the main raw material, and it is a very important process to put salt and oil in the dough to improve the gluten and smoothness. When kneading dough, the intensity should be moderate. Knead until the surface is smooth, the higher the elasticity, the better. Then knead it into small strips. After a long proofing time, the dough pieces will become smoother and more elastic, and will not stick to hands or chopping boards.

Noodles don't need to be cut before they are put into the pot. Instead, pull it with both hands, and then toss the fresh noodles like beef Lamian Noodles. Roll fresh noodles into the same width, blanch them with boiling hot water, add thick bone soup, and then add hot pot side dishes such as beef, onion, vanilla, soybean oil skin, bean sprouts and kelp. Big bone soup should be cut with beef and sheep bones, and the spinal cord inside is exposed. Add spices, it is best to cook for six or seven hours until the juice is thick and white. A bowl of mutton like that is full of noodles, water and tendons, and the soup is delicious, rich and delicious, nourishing and nourishing.

Let's talk about the surface of Anhui first. This fresh noodle originated in Taihe County, Fuyang City, Anhui Province. It used to be a distinctive snack in Anhui, but now it has become a dinner. Although Anhui belongs to the northerners from the topographic map, the locals like to eat pasta, and so do the northeastern people. Anhui noodles are very distinctive. This kind of fresh noodles looks the same as Huimian Noodles, a Henan mutton, but in fact, its method is very special. Why is it called surface? It is because this surface is rolled on a slate. When making dough, generally, you can only add edible salt and water to wheat flour, stir vigorously, synthesize batter, knead it into fried dough sticks, apply a layer of sesame oil, and cut it into small strips, each with a bar code. When making noodles, take out the fried dough sticks that have been awakened and roll them on the slate while dragging them, thus becoming famous. When the noodles are cooked, put in the beef pieces with sauce and marinade, then put in the dried peppers and fry a pot of Chili oil, pour the fried red peppers and Chili oil on the noodles, and add some eggs with sauce and marinade and some soybean oil skins. You can have a delicious meal, and the smell on the noodles is spicy.

These kinds of noodles have different ways and tastes. But when it comes to which tastes better, I think young people like spicy noodles, because spicy noodles are more spleen-strengthening and appetizing. Older people, on the other hand, pay great attention to health, prefer to eat Hui noodles, which is not easy to be too greasy and the soup is delicious. Which is better? It needs to be decided according to everyone's hobbies. Which do you prefer?