Why is Taihe Pan Mee not as popular as Braised Chicken and Rice Noodles?
Because the business model is different from that of braised chicken and rice, it is destined to not be available nationwide.
Taihe Pan Mian, also known as Anhui Pan Mian and Taihe Mutton Pan Mian, is a specialty snack in Taihe; the dish got its name from being beaten on the chopping board.
This dish is usually made of flour, salt and water, mixed into a dough and kneaded into small noodle sticks, which are then coated with sesame oil.
When making, the pan noodles are thrown and pulled at the same time, hence the name of the pan noodles; the cooked pan noodles are white, smooth, and crystal clear; add green vegetables and pour the soup; white noodles, green vegetable leaves, and red soup
, greatly increasing people's appetite.
Production method step 1. First cut the selected fresh butter into small pieces and put it into the pot. Add the small ingredients together and simmer over high heat for 1 hour. After the oil temperature rises to about 200 degrees, add the oil when it is cooked.
Remove the small ingredients.
Step 2. When the oil temperature drops to about 100 degrees, add aniseed, green onion, ginger, star anise, angelica, fragrant sand, white buckwheat, cinnamon, peach, galangal, cloves, nutmeg, grass fruit and other spices. From 100 degrees
Slowly raise to about 200 degrees, take about 1 hour, add dried chili peppers, stir constantly during the entire frying process, so that the aniseed chili peppers are heated evenly, fry until they change color slightly, then add the beef and cut into 1.5 cm square pieces.
block, simmer over high heat for 40 minutes until the beef is cooked through.
Step 3. Finally add fine chili powder, salt and tomato sauce, stir well and remove from the pot.
Step 4. Take an appropriate amount of base ingredients, add an appropriate amount of water, and simmer over low heat for about 30 minutes. Finally, add salt, rice wine, chicken essence, monosodium glutamate, rock sugar, etc. to make a flavored soup.