Yixitang Handmade Lamian Noodles [Gansu Gulang Specialty]

What is Yixi Hall hand-made Lamian Noodles? Authentic Gansu Gulang Specialty: Yixi Tang Handmade Lamian Noodles? This article is a special article about Gansu Gulang specialty Yixitang handmade Lamian Noodles, which was reviewed and edited by the editorial team of China Specialty Products Network after collecting relevant information about Yixitang handmade Lamian Noodles. The full text takes about 6 minutes to read, mainly including the basic introduction of Yixitang handmade Lamian Noodles and what is the nutritional value of Yixitang handmade Lamian Noodles? What are the characteristics of Yixi Tang hand-made Lamian Noodles? How does the history of Yixi Hall hand-made Lamian Noodles come from? Tasting and eating methods of Yixi Hall hand-made Lamian Noodles

Basic Introduction to Yixitang Handmade Lamian Noodles

What is the nutritional value of Yixi Tang hand-made Lamian Noodles

Its content of wheat gluten protein and wheat gluten protein is almost twice that of ordinary wheat, and its dietary fiber content is 10% higher than that of ordinary wheat. It is also rich in minerals such as calcium, iron, thiamine, riboflavin, niacin, and vitamin A. Regular consumption can effectively reduce the accumulation of cholesterol in the human body, improve coronary artery condition, and have the effects of nourishing the heart and kidneys, invigorating the spleen and promoting blood circulation, and relieving heat and thirst

What are the characteristics of Yixi Tang's hand-made Lamian Noodles

Gulang "Yixitang" hand-made Lamian Noodles has the characteristics of high strength, tenacity, smoothness, delicious, natural mellow, unique flavor, etc

How did the history of Yixi Hall's hand-made Lamian Noodles come about

Tasting method of Yixitang hand-made Lamian Noodles

Method

1. First, wash the beef and bones with clean water, then soak them in water for four hours (use if blood is left). Put the beef and bones into a warm water pot, skim off the foam when they are about to boil, add 4 taels of salt, 5 taels of grass fruit, 5 taels of ginger skin, and 2 taels of Sichuan peppercorns. Wrap them in gauze and wash them with clean water to remove dust. Put them in the pot and simmer over low heat for five hours until cooked. Remove and cool them slightly, then cut them into 1 cm square cubes

2. Cut the beef liver into small pieces and put them in another pot, cook until cooked, then clarify and set aside. Cinnamon seeds, Sichuan peppercorns, grass fruits, and ginger peels are stir fried, dried, and ground into powder over high heat. Carrots are washed, sliced, and cooked. Cut the garlic sprouts, chopped scallions, and chopped cloves into small sections for later use

3. Skim off the oil in the meat broth, pour the blood water from soaking the meat into a boiling broth pot, wait for it to boil, skim and clarify the foam, add various seasoning powders, then pour a little water into the clear beef liver soup, boil and remove the foam, add salt, pepper, MSG, cooked radish slices, and skim off the oil

4. Roll 30 pounds of flour and 18 pounds of water into a dough rope, then knead evenly. Use 7 liang of grey water (add less if grey water is soluble, and more if grey water is weak) to pry and knead evenly. On the case, wipe off the oil, knead the noodles into strips, pull them into strips weighing five liang, cover them with a wet strip cloth, and then according to each person's taste for good food, pull them into shapes such as wide, chive leaf, two thin, mustard wheat fern (triangular strip), and a nest of silk. After the noodles are cooked, scoop them into a bowl and pour appropriate amounts of beef soup, radish, diced meat, and floating oil onto the noodles