Yangyuan Noodles [Hebei Yangyuan Specialty]

What is Yangyuan sticky noodles? Authentic Hebei Yangyuan specialty: Yangyuan glutinous rice noodle

Content summary:Do you want to know what Yangyuan glutinous rice noodle is? This article is a specialized article that provides a detailed introduction to the Yangyuan specialty of Hebei Province - Yangyuan glutinous rice noodles. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Yangyuan glutinous rice noodles. The entire article takes about 3 minutes to read, mainly including the basic introduction of Yangyuan glutinous rice noodles and their nutritional value? What are the characteristics of Yangyuan sticky noodles? Tasting and eating methods of Yangyuan sticky noodles, etc

Basic Introduction to Yangyuan Noodles

Noodles are a traditional Han snack in Hebei Province. The authentic Yangyuan paste is mainly made of corn flour and a small amount of bean flour. It tastes slightly bitter and has a faint earthy taste, but this is exactly what people miss

What are the product characteristics of Yangyuan sticky noodles

It has a unique taste, good texture, and distinctive characteristics. Not to mention its production process, when it comes to taste, after boiling, the hot air boils and the aroma fills the air. Drinking it makes people feel refreshed with a slight sweetness, without any raw flavor, leaving a lasting aftertaste

Tasting method for Yangyuan sticky noodles

First, put the flour in a larger bowl, add an appropriate amount of water, add an egg and stir well, then add some ingredients such as sesame powder, peanut powder or shrimp skin, stir well, and then boil water in the pot. You can choose to add some minced meat or vegetables, roll for a while, and mix the prepared batter in the pot until it boils. Cook for a while longer. If it is too dry, you can dilute it with water. If it is too thin, boil it for a while and the water will evaporate. Add a small amount of salt before removing from the pot