Beef tendon noodles is a special snack, which originated in Shaanxi and is now produced in Henan, Hebei and other places. More than ten years ago, this was also common in Xi. For some reason, this snack is rare in Xi now, because it is produced by machines. For a while, I heard that something special was added to it, which may be the reason why it is rare in Xi now!

Beef tendon noodles are soft and smooth in taste, tender and mellow in aftertaste and varied in eating methods. They are mainly cool in spring, summer and autumn, and stir-fry or make soup in winter. Beef tendon noodles are pressed by a fast food machine. They have fine bubbles on the surface, and they have a strong taste, like beef tendon, so they are named beef tendon noodles. Beef tendon noodles are pasta mixed with spices such as Chili oil, sesame sauce and sesame oil.

Make beef tendon noodles

1, add water to each catty of flour and block the flour. After stopping for 20-30 minutes, knead the flour evenly, and then cut it into pieces the size of walnuts. After starting the machine, the flour cubes are indirectly sent to the machine hopper. You can use a white brush when delivering the dough. (Note: It is forbidden to send noodles with fingers, sticks or iron bars to avoid danger. )

2. Send raw noodles and dough from the machine to the machine hopper at regular intervals.

3. When the dough is used up and the machine is not below, stop the machine, remove the mold and let the machine idle, squeeze out the remaining dough, take out the blade in the mold, soak it in water for a period of time, and clean the mold and blade for next use.

4. In the production process, if it is found that the noodles are foaming too much, the water content of the dough can be increased, and vice versa.