Yingshan Handmade Oil Noodles [Hubei Yingshan Specialty]

What is Yingshan handmade oil noodles? Authentic Hubei Yingshan specialty: Yingshan handmade oil hanging noodles

Content summary:Do you want to know what Yingshan handmade oil hanging noodles are? This article is a detailed introduction toHubei Yingshan specialty - Yingshan Handmade Oil Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yingshan Handmade Oil Noodles. The full text takes about 4 minutes to read, mainly including the basic introduction of Yingshan Handmade Oil Noodles and what nutritional value it has? The production method of Yingshan handmade oil hanging noodles, the tasting method of Yingshan handmade oil hanging noodles, etc

Basic Introduction to Yingshan Handmade Oil Hanging Noodles

Yingshan Handmade Oil Hanging Noodles were once offered as tribute to the court and granted the title of Imperial Noodles.

. Its complexion is soft and white, the taste is continuous, smooth but not greasy, and the taste is extremely delicious. It is a famous local folk food. Noodles are made from high-quality flour, rapeseed oil, salt and other raw materials, and are refined using traditional techniques with seasonings such as eggs and refined salt. They can be stir fried, fried or boiled in hot pot and other soup dishes. They can be cooked for a long time without sticking, and can be used both dry and thin. They are a precious delicacy for entertaining guests

What is the nutritional value of Yingshan handmade oil noodles

The production method of Yingshan handmade oil hanging noodles

Making oil noodles requires many processes. Starting from the afternoon of the first day, water, salt, oil and other materials are added to the refined flour, and then the noodles are blended. Starting at 3am the next day, the blended dough is poured onto a panel and rolled into strips, commonly known as "skewers". Noodles are made by rolling large strips into small strips, usually three times with an interval of about 30 minutes each time. This is called "Xing (pronounced" awake ") noodles", which means letting the noodles ferment. After "making noodles", wrap the noodles around two bamboo chopsticks that are about 50 centimeters long, and then "make" them for about 30 minutes. Then, when it's light up that day, the noodles will be put in groups and sun dried on the outer rack one by one. When putting them on the rack, they are also very particular. After putting them on the rack, they need to be stretched, and when the noodles dry to a certain extent, they will start to turn upwards into a U-shape, forming a beautiful arc. By around 4 pm in the afternoon, the noodles can be finished

Tasting and Eating Methods of Yingshan Handmade Oil 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

2. Stir fried noodles:

Boil the noodles in boiling water until they are about 80% 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