Nanle Noodles [Henan Nanle Specialty]

What is Nanle noodles? Authentic Henan Nanle Specialty: Nanle Noodles

Summary:Do you want to know what Nanle Noodles are? This article is a detailed introduction to the Henan Nanle specialty - Nanle vermicelli. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Nanle vermicelli. The full text takes about 7 minutes to read, mainly including the basic introduction of Nanle vermicelli and its nutritional value? What are the product features of Nanle noodles? The production method of Nanle noodles, the tasting and eating method of Nanle noodles, etc

Introduction to Nanle Noodles

Sweet potato noodles, also known as sweet potato vermicelli or vermicelli, are a traditional Han Chinese delicacy with a history of over 600 years. Sweet potato vermicelli is cooked for a long time without rotting, with a fragrant and delicious taste. It can be eaten in various ways and is made using sweet potatoes as raw materials, relying on the starch inside sweet potatoes

⒈ Noodles are rich in carbohydrates, dietary fiber, protein, niacin, and minerals such as calcium, magnesium, iron, potassium, phosphorus, and sodium

2. Noodles have good flavor attachment, which can absorb the taste of various delicious soup ingredients. In addition, the softness and smoothness of noodles themselves make them more refreshing and pleasant to eat. True green vermicelli has most of the health benefits of sweet potatoes

Sweet potato vermicelli, the color difference of the vermicelli is still very obvious. Based on experience, the yellowing and greening of pure sweet potato vermicelli are all true, and there is also a white transparent one that is also true. It is not as commonly believed that only blackened ones are true. This is actually a misconception in our understanding. I have also consulted a master craftsman who specializes in making handmade vermicelli about the issue of blackening. According to them, this is closely related to the quality of sweet potato starch sauce. In the process of turning sweet potatoes into starch, a substance called "dried powder" is produced, which floats on top of the sweet potato starch and is difficult to clean. If there is a high amount of "dried powder" in sweet potato starch, the resulting vermicelli will turn black in color. The elderly people who make noodles in rural areas are reluctant to throw away the "dried noodles" and deliberately mix them in. Over time, people believe that only black noodles are real. Sweet potato vermicelli comes in various sizes and is rich in nutrients. Like sweet potatoes, it is an anti-cancer food. Suitable for boiling, stir frying, and cold mixing

Method for making Nanle vermicelli

Raw material requirements for processing sweet potato vermicelli: The sweet potato starch used for vermicelli processing should have a fresh and white color, no mud, fine residue, or other impurities, and no mold or odor

1. Ingredients and thickening. Take 5-10% sweet potato starch and add it to a bowl. Then add 0.3-0.6% gluten source of sweet potato starch and mix evenly to make a sauce powder. Add 0.7 times 55 degrees Celsius water to adjust the paste, and then rinse the sauce with 6-7 times boiling water until it turns milky white, which is the sauce powder

2 and face. The processing and noodle making of sweet potato vermicelli is actually the process of using the starch paste made to bond the starch together. The methods are divided into manual and mechanical methods. Mix the sauce with the remaining starch to form a starch ball

3. Extrusion molding. First, fill the water tank with water and ignite a coal fire to heat it until the water boils; Wipe the screw shaft of the vermicelli machine with a small amount of cooking oil and install the sieve plate. Start the fan machine again, pour in the well mixed starch milk balls from the hopper, close the powder outlet valve for about 1 minute to allow the powder balls to fully mature, and then open the valve to allow the cooked powder balls to be extruded from the fan sieve plate under the thrust of the screw shaft

4. Heat dissipation and cutting. After extruding the vermicelli from the sieve plate, turn on the small blower or fan with the air outlet facing the sieve plate to reduce the heat of the vermicelli. As the length of the vermicelli continues to increase, when it reaches a certain length, it should be quickly cut with scissors and placed on the connecting plate

5. Cooling. There are natural cooling and cold storage cooling

6. Freeze at a low temperature of -5 ℃ for 12 hours

7. Thaw. There are natural thawing and flowing thawing, and the latter produces fans with a more beautiful appearance

8. Dry. There are two types: natural drying and dry drying

The initial hanging and shelving should focus on water control, and should not be easily moved to avoid excessive breakage. After 20 minutes, gently spread out the vermicelli and fill the empty space of the powder stick. When it is about 40% dry, gently rub and loosen the dough stick and the bottom dough stick to separate and spread them apart. When dried to 70-80%, remove the powder rod and change direction until the noodles contain 14% water

⒏ Packaging. The dried noodles can be cut and packaged for sale

Tasting and eating methods of Nanle vermicelli

Sweet potato vermicelli is a very easy-going food that can be paired with many foods and cooked in various ways to make a variety of dishes such as hot and cold meat and vegetable stir fry, stew, deep fry, and steam. Sweet potato vermicelli mixed with cabbage, potatoes, pork, beef, and mutton for stewing, with a delicious taste that appeals to both the refined and the popular