Sihong Hollow Noodles [Jiangsu Sihong Specialty]

What is Sihong Hollow Noodles? Authentic Specialty of Sihong, Jiangsu: Sihong Hollow Noodles

Summary:Do you want to know what Sihong Hollow Noodles are? This article is a detailed introduction to the special product of Sihong, Jiangsu Province - Sihong Hollow Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Sihong Hollow Noodles. The full text takes about 7 minutes to read, mainly including the basic introduction of Sihong Hollow Noodles and their nutritional value? How did the history of Sihong hollow noodles come about? The production method and tasting method of Sihong hollow noodles

Introduction to Sihong Hollow Noodles

Sihong Hollow Noodles is a famous traditional Han Chinese noodle dish in Jiangsu Province.

. Its appearance is smooth and round, with silver like fine pores inside. Pick up one casually and insert it into the water, which can blow out clusters of bubbles; Ignite with a match below, and wisps of green smoke can emerge from the top of the fine hole. With special ingredients, it can be made into more than ten refined varieties, such as chicken Noodles in soup, shrimp seed noodles, egg noodles, jade turtle noodles, crab fresh noodles, crab yellow noodles, etc. Hollow noodles are fine but not greasy, with different varieties and flavors. They are delicious and easy to digest, making them a nutritious food suitable for all ages

1. Noodles are rich in carbohydrates and can provide sufficient energy<2. Rich in copper, copper is an essential micronutrient for human health, which has a significant impact on the development and function of blood, central nervous system, immune system, hair, skin, bone tissue, as well as internal organs such as brain, liver, and heart

3. The main nutritional components of noodles include protein, fat, carbohydrates, etc<4. Noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption

How did the history of Sihong hollow noodles come about

The production method of Sihong hollow hanging noodles

1. Noodles mixing: Using high-precision 70% flour as raw material, mix the noodles with salt water, and repeatedly knead until they do not stick to hands or pots (if using a machine to mix noodles, the same standard should be met). The amount of salt added is very precise. In spring and autumn, when the weather is between 15-25 ℃, add 5 taels of salt for every 10 pounds of noodles; In summer when the temperature is above 25 ℃, add 5-6.5 taels of salt; In winter, if the temperature is below 15 ℃, add 3-4 taels of salt. Salt needs to dissolve into water before it can be mixed with noodles

2. Plate: Place the dough on an 80 cm square table with a flat surface, and then use a kitchen knife to cut the dough into long strips about 3 cm wide and thick. Cut in one go without stopping. After scratching, repeatedly twist and knead the dough into round strips with a diameter of 1-2 centimeters. Then, layer the strips into a basin and place cooking oil in a ratio of one or two oils per 10 pounds of dough

Third, winding: Fix two bamboo poles that are 45 centimeters long and finger thick, with a distance of 40-45 centimeters between the two poles. Wrap the coiled surface around the hanging pole until it is fully wrapped. When winding, it is necessary to apply even force, in a natural and orderly manner, and it is best to wind it in one go. Generally, two rods can wrap around the surface by about 6 pounds

4. Awakening: After winding the strip, the surface can be awakened by loosening the rod 25 minutes later. Loosening the rod too early or too late will affect the quality of the hanging surface. If the temperature is high, the awakening time can be extended to 30 minutes

Fifth, control: It is the key to making noodles. Improper operation can cause the noodles to break, and all previous efforts will be in vain. When controlling, the force should be even. Slowly pull outward until it reaches 180 centimeters, then place two bamboo poles on a frame with holes at both ends and fix them. Then let the wind dry and avoid exposure to sunlight

Six packaging: After drying, roll the noodles by hand and wrap them in packaging paper

Tasting and Eating Methods for Sihong Hollow Noodles

1. Cooking Noodles:

1. The amount of water must be sufficient (twice as much as boiling other noodles), and the noodles must be boiled underwater

Secondly, stir fry noodles:

Boil the noodles in boiling water until they are about eight cooked (about 2-3 minutes), then remove them and rinse with cold water to prevent clumping. Add oil to the pan, stir fry the vegetables until they are about 80% cooked, then pour the drained soil into the pan and mix well. Add seasonings and serve on a plate

III. Scallion oil Noodles in soup

Fourth, Mix Noodles:

Prepare the seasonings and set them aside. Boil the noodles in boiling water until they are nine cooked, then remove them and add the prepared seasonings to stir