Newbie Mentoring Program
At first, I was very resistant to eating beef gluten noodles. I didn't even suspect that there must be some chemicals added to the beef tendon noodles, but when I learned that one of my classmates made beef tendon noodles at home, I went to see it with great interest and witnessed the whole process of making beef tendon noodles. The soft flour is made into such a chewy "beef tendon" that it tastes incredible.
It turns out that the only ingredient for making beef tendon noodles is flour, and after the noodles are reconciled, they are soaked in warm water, then drained off the excess water, and put them into the beef tendon noodles machine. The finished beef tendon noodles are soft and have small holes in them. This kind of noodles tastes bubbly, glutinous and crispy, and after such a production, it gives birth to the aroma of starch. My classmate lived deep in the alleys of the ancient city, and in his spare time, he would ride his bicycle and carry bundles of beef tendon noodles to various restaurants.
In the counties of Bozhou, beef tendon noodles are a popular delicacy, which can be seen everywhere, and they have different tastes, among which the beef tendon noodles on the four small snack streets in Wuyang County are the most famous. As long as the people of Wuyang County return to their hometown, they can't wait to go there to eat a bowl of beef tendon noodles to satisfy their hunger.
There are three ways to eat beef tendon noodles.
Cold. Soak the dried beef tendon noodles in hot water until soft, cut them into sections, and mix them with shredded cucumbers, chili oil, and sesame paste, and top with a little nepeta. The taste is delicious and the color is also pleasant. It looks like a beautiful woman, cucumber shreds and nepeta are her hairpins, and chili oil is her red makeup, which is really beautiful and delicious.
Stir-fry and eat. It can be stir-fried with mushrooms and carrots. Cut the mushrooms into strips, cut the carrots into shreds, fry the chopped chives in the oil pan, put the mushrooms in the pot first, stir-fry a few times, and stir-fry the shredded carrots and beef tendon noodles together. Add the pre-cooked stock while stir-frying until the soup is in the noodles and it is faintly visible. Beef tendon noodles are tedious to make, but its taste is definitely worthy of this cumbersomeness. The beef tendon noodles are very chewy, soft and elastic in the mouth, and the taste is fragrant, and eating a bowl of such beef tendon noodles will definitely make the taste buds hearty. And the "honeycomb" on the beef tendon noodles tastes like a conversation with a wise man, and there is a clear air between the lips and teeth.
Make noodle soup. This soup is no different from making noodles, and can be served with tomatoes or with some beef sauce. If you want to make the taste of beef tendon noodles more sufficient, you can put chicken, mutton or braised beef, the marinated fragrance is overflowing, the noodles are fragrant, and it is natural.
In northern Anhui, it is the main producing area of wheat, and the people here are also good at pasta cooking, eating beef tendon noodles, and there are advantages of the right time and place here. In the city in early spring, the willow color on the moat is green, walk into a small restaurant on the street, eat a bowl of beef tendon noodles, and go out full of spring.