2. 3 tbsps of salt, 3 tbsps of chicken essence, 5 tbsps of Chili powder, appropriate amount of white sesame, 3 tbsps of thirteen spices, 4 tbsps of cumin powder 1 bag and sugar, and stir well.
3. Remove the soaked beef tendon noodles and drain them for later use.
4. Take a bigger basin, put the beef tendon noodles in it, and pour all the stirred seasonings into the beef tendon noodles.
5. Pour a proper amount of homemade Chili oil, add a spoonful of pepper oil, stir well, and marinate for about 10 minute.
Extended data
Beef tendon noodles are one of the special snacks in central and western China. The taste is soft and smooth and the aftertaste is mellow. There are many ways to eat, mainly cold dishes in spring, summer and autumn, stir-fried or soup in winter. Machine pressed, with fine bubbles on the surface and chewy taste, hence the name-beef tendon noodles. Pasta mixed with spices such as Chili oil, sesame paste, sesame oil, peanut butter and sweet vinegar.
Beef tendon noodles method
Making beef tendon noodles seems simple, but it is not. The characteristics of beef tendon noodles made according to the data are: no need
Any additive, strong, foam-resistant, non-stop, non-bad, non-sticky, easy to store; Solves the shortcomings that air-dried beef tendon noodles can not be used and are not firm after long-term storage; Solves the problem that beef tendon noodles cannot be produced and stored in large quantities.
knead flour into dough
Choose the best flour, add water, and make hard dough without any additives. After waking up, put it into the machine for pressing. Self-cooked into strips.
foam
Soak beef tendon noodles in water for 2 to 10 minutes until they are soft and tender. Put it in the leaky basket and pour out the excess water.
Adjustment; adjust
Mix Chili oil, vinegar and sesame sauce. Cucumber, salt water and chicken essence are put into a container and stirred evenly, and can be eaten. It tastes spicy and delicious.
Beef tendon noodles have nothing to do with beef tendon. They are vegetarians made of flour. Noodles are thick, soft and elastic. They look like gluten, but they are whiter than gluten. Their surfaces are also honeycomb-shaped, but they have satin luster. They eat as cold as cold rice noodles. Beef tendon noodles are made by machine, and the manual method is unknown.