Taihe mutton noodles

In Taihe County, Anhui, there are many mutton noodles restaurants, large and small, but there are also beef noodles, but they are not delicious. Regardless of spring, summer, autumn or winter, there are always a lot of eaters. People of all colors in society never tire of eating and eating for a long time, forming a splendid food landscape. Taihe Mutton Pan Mian is firstly good in terms of noodles and secondly, the braised meat is good. It can be called the best spicy pasta among pastas! ! ! Taihe County produces high-quality wheat. To make pan noodles, wheat flour is used. Depending on the seasons, salt, eggs, and water are mixed in proportion to form a dough.

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When making Ban Mian, you can arrange several small noodle sticks on the chopping board (the bowls are divided into large and small bowls according to the requirements of the diners: small bowl with 8 noodles, The 11th root of the big name is better). Then use the handle to push the noodles up a few times until the noodles become longer and wider, then hold the noodles with both hands, lift them suddenly above your head, and slam them down on the case. One after another, crackling, falling, pulling, and flashing, the board got its name from this. Several small noodle sticks change from short to long and from thick to thin in the hand (after being pulled into a plate, they become long, thin and transparent, and the noodles are neither wide nor narrow at this time). Pick up the cooked noodles and vegetables. They are white, smooth and crystal clear. Then pour the boiling red oily marinade over it. White noodles, green vegetable leaves, and red braised vegetables greatly increase people's appetite.

Edit this paragraph to make ingredients

The production of mutton noodles is also very particular. Ingredients include fennel, pepper, cinnamon, pasta sauce, salt, red pepper, mutton fat and mutton. To make a pot of stew, all ingredients are put in a certain proportion and order. When making it, first dilute the mutton fat and boil it, and then add the seasonings. A larger amount of sun-dried red pepper is used to highlight the spiciness and color of the stew, and mutton also accounts for a larger proportion. Cut the fine mutton into small square pieces. After the red color of the chili pepper fades, throw the mutton into the pot. At this time, the heat must be mastered in order to cook the mutton until it is neither old nor tender, but just right. After the brine is prepared, put it into a spare iron bucket. After cooling, it will solidify and can be eaten as you go. It can be stored all year round without deterioration. The most authentic thing in Taihe is the mutton pan noodles. The beef pan noodles are made the same way. It’s just that the mutton version has more texture than the beef! Especially in the south, most of them are beef noodles. It’s really confusing. It’s obviously just mutton noodles, but when it spread to the south, it became beef noodles

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Anhui Tai Another reason why Heban Mian has diners is that it is quick and economical. Cadres, employees, students, etc., who are in a hurry and don't have time to cook, often go to the Pan Noodle restaurant in small groups to sit down. They only need to say something, and the chef will immediately start cooking. Three bowls, five bowls, ten bowls and eight bowls can be made in the blink of an eye. . A small bowl costs three yuan, a large bowl costs four yuan. Farmers who go to the city for business and businessmen who pass by are also regular customers of the Pan Noodle restaurant. They often order a big bowl, finish it, sip it on their lips, and stride on their way.

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With the changes of time, today’s pan noodles are more delicious, delicious and round. (The method of frying braised pork has been developed to include at least 26 kinds of medicinal materials and auxiliary ingredients, and mutton fat is all used in the frying and cooking process). Coupled with the eggs soaked in brine, it has a unique taste. Anhui Taihe mutton noodles have been invited to participate in local flavor snack competitions in Anhui, Hubei, Henan and other provinces for many times, and also won gold medals at the expo. Anhui Taihe Lamb Noodles is a famous dish. It is well-loved by people for its fine ingredients, fine preparation, delicious taste, and long-term eating. It has become one of the main local noodles in Fuyang, Anhui, comparable to Zhengzhou Braised Noodles and Lanzhou Ramen. First, especially the "bang bang" sound of hitting the chopping board after the Taihe plate is pulled open, has become a sight to attract diners, and you can't help but feel moved. Mutton Pan Noodles is delicious. On the one hand, the noodles should be soft and silky. On the other hand, the mutton braised noodles should be spicy and fragrant, and the soup should be delicious. The key to making brine is: cut the fresh mutton into small dices, first fry the peppers black in mutton oil (be careful not to fry too much), take them out, add the diced mutton, Sichuan peppercorns and vinegar in a pot and cook until When the meat is tender and the oil is clear, add the salt and pepper. After the noodles are cooked, add the meat marinade and it becomes a big bowl of Taihe mutton noodles. The vegetables are green, the noodles are white, the marinade is red, and there is a spicy aroma. It is very enjoyable to eat. -------------------------------------------------- -------------------------------------------------- ------------------------------- Method for fried mutton: Ingredients: fennel, pepper, noodle sauce, rehmannia root, angelica root, Luo Han Guo, Angelica dahurica, white peony root, cinnamon, pepper, star anise, cloves, cyperus rotundus, tangerine peel, cinnamon bark, ginger, rock sugar, bean paste, 2 taels each; 2 jins of red pepper; 20 jins each of mutton fat and mutton; 1 jin of rice vinegar; MSG Half a catty; 2 catties of salt.

Method: 1. Wash all the ingredients, then rinse them with warm water, smash the old ginger, and put the mutton oil into the pot; 2. When it is 80% hot, add garlic, various ingredients, red pepper, and then add bean paste. , rice vinegar, salt, add rock sugar, mutton fat and mutton. When the mutton is eighty-mature, turn to low heat and cook slowly, remember not to cover the pot; 3. After the mutton is fried, it can be kept cool, take out an appropriate amount and fry well. Dilute the mutton stew with boiling water, put it on a small stove and bring to a boil, then simmer slowly for later use. Production instructions: After turning to slow heat, remember to keep the stew soup slightly boiling and stir the sauce at any time. Cut the mutton into small pegs and turn off the heat. Finally, you can put the cooked eggs into the pot together, soak them in the marinade, and let the juice slowly penetrate into the eggs to make the eggs taste fragrant;

Edit the preparation of this section of noodle dough :

Use high-quality flour and cold water to make a dough, and prick the dough twice with a little salt and alkali. Set aside. Pack the corn starch in a cloth bag, roll the mixed dough into a cylindrical shape about 8 cm long and 2 cm wide, pat it with corn starch, and finally place it on an iron plate and cover it with a damp cloth for later use.

Edit this paragraph to make the dough:

Take the prepared dough pieces one by one, roll them into sheets with a rolling pin, take 10 to 12 stacked dough pieces and hold both ends with your hands , smash it flatly on the iron plate, wait until it is long and throw it into the boiling water pot. After the water boils again, add the prepared Chinese cabbage. Use a slotted spoon to take out the cooked noodles and vegetables, then put them into a yellow iron porcelain bowl, pour a few tablespoons of marinated soup; mutton; eggs; that's it.

Edit this paragraph about the skateboard deck:

The deck looks like a piece of wood, but it is not. Today let us walk into the important parts of a skateboard. The deck includes the board. Head, tail, and foot sockets. The board is an obvious component board, which plays an important role in skateboarding. Each board is made of several layers of wood chips. Whether the wood chips are added with maple or medium maple depends on the manufacturer. The most common one on the market is 7-layer, and now there are 8- and 9-layer ones, with different board widths. Narrow board FLIP speed is faster, on the contrary, wide board is slower, and wide board is more stable for POP SHOVE IT. The following is the key part. No matter what brand or material of board you are holding, it contains the following parts. The tail of the board is the most common part of our skateboards. Among all boards, the tail of the board is always shorter than the head of the board and has a smaller inclination angle than the head of the board. Of course, the gap between them is determined by each skateboard manufacturer! Foot socket, this part is familiar to many people. But if you fully understand how to use it, your progress will be rapid. The depth of the foot sockets on different boards is different, but often many non-professional skateboarders do not understand this, or do not know what it means. Going deeper, it will determine your stance and movements for other movements.