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Wuhu, Anhui: Traditional handmade noodles are busy.
Traditional handmade noodles in Wuhu, Anhui Province are introduced as follows:

First, the introduction of handmade noodles

Handmade vermicelli is a kind of traditional China pasta, which is made of wheat flour with salt, alkali and water, hand-drawn, hung and dried, and then cut into dry noodles with a certain length.

Boil water for two or three minutes to cook, suitable for fast food. You can eat marinated seeds, fish them out with cold water to make cold noodles in summer, or make spicy noodles after cold water, and so on.

Second, food materials

Hand-dried noodles are made of wheat flour with salt, alkali and water, which are hand-drawn, hung and dried, and then cut into dry noodles with a certain length. Hand-made hollow vermicelli is delicious, resistant to boiling and foaming when cooked, tied and shaped, and easy to carry. It is a convenient food for the old, the young, the sick and the parturient.

Preparation method and nutritional value

First, the production method

1, flour, put about 50 grams of salt per kilogram of flour in spring and autumn, and about 60 grams in summer. Put 30-40 grams in winter, and the salt will be dissolved into salt water before being mixed into the noodles. When mixing dough, you should not mix it too hard or too soft, but mix it repeatedly. Until it doesn't stick to hands or pots.

2. Wake up, and leave the mixed noodles for 20 minutes;

3, wire rod, put the dough on a flat table, and cut the dough into a round strip with a diameter of about 3 cm with a sharp knife. Cut continuously, without stopping halfway, and then twist it back and forth by hand to form a round bar with a diameter of1-2 cm.

Then put it in a pot layer by layer, and then put in cooking oil at10g per kilogram to prevent the strips from touching each other. Never use flour instead of cooking oil, or the dried noodles will look rough.

4, winding, two 65 cm long, one finger thick bamboo skewers fixed. Wrap the surface of the dish crosswise on the bamboo plug. Until the bamboo skewers are full. The distance between skewers is 35 cm. Force should be even when winding the strip. In order, it is best to do it at once. In general, 1 min can wrap two bamboo skewers. Every two bamboo skewers can wrap about 3 kilograms of noodles.

5. Wake up the noodles for the second time, and put the wrapped noodles into a fermentation tank for fermentation, usually for 30 minutes. The temperature is low, which can be extended to 50 minutes; If the temperature is high, it will take 20 minutes.

6, brace, when drawing, slowly stretch outward with an average force until it is about 80 cm;

7. Wake up for three times, double-lift the noodles pulled to 80, and put them into the fermentation tank again, usually for 30 minutes;

8, putting the rod on, taking the noodles out of the fermentation tank and placing them on a shelf with a height of 2 meters;

9. Stretching for the second time, vertically pulling the noodles down from the shelf to 1.80 m long, and drying them;

10, lower the rod, and remove the dried hollow surface; 1 1, packaging, cutting according to the required specifications and packaging;

Second, the nutritional value

1, nourishing blood and benefiting qi: suitable for people with no brilliance, ruddy skin and cold hands and feet.

2, nourishing yin and tonifying deficiency: nourishing deficiency, benefiting essence, moistening lung and tonifying kidney, used for lung and kidney yin deficiency. It is suitable for tonic of chronic illness or fatigue.

3, enhance immunity: rich in vitamin E: capturing free radicals that destroy cells can protect the integrity of cell membranes and increase the number of antibodies.