Ingredients: two ounces of coarse flour

Ingredients: one tablespoon of rapeseed oil, one teaspoon of secret marinade, some green onions (or coriander), three or four slices of braised beef (One millimeter thick per slice), fried and drippings of chili ash or chopped chili can be added according to personal taste.

Production process:

First put the coarse powder in a mesh spoon, then blanch it in boiling water for ten to twenty seconds, take it out and pour it into a bowl. Then add the ingredients one by one and mix well.

Notes:

The brine generally directly affects the taste of the noodles, so the taste difference of the general brine noodles is mainly here. Secondly, the quality of coarse powder will also affect the powder.

Secondly, Hengyang also has cold noodles. I don’t know if it is the so-called Hengyang braised noodles.

Cold noodles are much simpler.

The most important thing is that there is no beef, and the method is similar to that of braised noodles. But the specific steps vary from stall to stall. Some add brine, some don't, but basically they need to add some oil and chopped chili.

There is no need to add bone soup to the above two types

Rice noodle brine

Ingredients: 4000 grams each of pig skull and beef bone, 20 grams each of grass fruit, cinnamon and licorice Grams, 15 grams each of star anise, lemongrass, and amomum villosum, 25 grams of cumin, 5 grams of cloves, 10 grams each of bay leaves and peppercorns, 6 grams of tangerine peel, 400 grams of Yangjiang black beans, 50 grams of dried chili, 500 grams of ginger, dried 200 grams of onions, 150 grams of Guilin fermented bean curd, 100 grams of salt, 250 grams of Maggi chicken powder, 100 grams of MSG, 200 grams of rock sugar, 1000 grams of soy sauce, and 500 grams of salad oil.

Preparation: 1. Wash the pig skulls and beef bones, put them into boiling water and simmer on high heat for 10 minutes, take them out and put them into a stainless steel bucket, add 15 kilograms of water and bring to a boil on high heat, simmer on low heat for 5 hours, and filter. Save the soup. 2. Put the salad oil in the pot, and when it is 50% hot, add the grass fruit, cinnamon, licorice, star anise, lemongrass, amomum villosum, cumin, cloves, bay leaves, pepper, tangerine peel, Yangjiang black beans, and dried chili peppers. Stir-fry for 15 minutes, take out the spices, wrap them in gauze to form a spice bag, add them to the soup and simmer over low heat for 2 hours. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add the bean curd and stir-fry over low heat for 2 minutes. Add salt, monosodium glutamate, chicken powder, rock sugar and soy sauce and bring to a boil over low heat. Remove from the pot and pour into a stainless steel bucket and mix thoroughly. That’s it.

Features: red in color and salty in taste.