Zhuanglang noodles [Gansu Zhuanglang specialty]

What is Zhuanglang noodles? Authentic Gansu Zhuanglang specialty: Zhuanglang vermicelli

Content summary:Do you want to know what Zhuanglang vermicelli is? This article is a detailed introduction to the specialty of Zhuanglang noodles in Gansu Province - Zhuanglang vermicelli. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Zhuanglang noodles. The full text takes about 4 minutes to read, mainly including the basic introduction of Zhuanglang vermicelli and its nutritional value? How did the history of Zhuanglang noodles come about? How to make Zhuanglang vermicelli and distinguish its authenticity? Wait

Basic introduction of Zhuanglang vermicelli

The potato industry is one of the three pillar industries in Zhuanglang. In order to turn vermicelli processing into a leading industry driving the development of the potato industry in the county, a 11 kilometer long vermicelli corridor has been built from Wugou Village to Xiaowan Village. 62 vermicelli factories have been developed, with an annual processing capacity of 26000 tons of potatoes and 3000 tons of vermicelli produced, absorbing more than 2000 surplus rural labor for employment

How did the history of Zhuanglang noodles come about

"Ciyuan" lists fan entries, explaining: "Also known as' noodles' or 'thread noodles', it is one of the starch products.

The use of starch to process fans has a history of at least 1400 years in China. In Jia Sixie's book" Qimin Yaoshu "from the Northern Wei Dynasty, it is recorded that the method of using starch (starch) is to' soak rice ',' wash its vinegar and nitrogen ',' ripen it ',' filter it in bags', 'stir it with a stick', 'stop it', and 'clear it'. In the book "Ben Xin Zhai Shu Pu Ji" written by Chen Zedong in the Song Dynasty, it is written: "Grind green pearls", vividly describing the method of making mung bean vermicelli

The production method of Zhuanglang vermicelli

Leakage type process flow: starch raw material → making thickening paste → mixing and kneading flour → extracting bubbles → leaking silk forming → boiling flour gelatinization → cooling and removing flour → cutting and hanging → condensing → freezing → thawing and drying → (pressing) packaging → finished vermicelli. Extrusion processing process: ingredients and thickening -- sizing -- blanking -- heating to maturity and extrusion -- cooling -- drying -- cutting at fixed length -- packaging

Good vermicelli - uniform thickness (wide and thin vermicelli), no stripes, no broken stripes, flexible hand feel, elastic, and free of impurities. There are irregular bubble arrangements in pure potato vermicelli

Poor quality vermicelli - uneven thickness, with mixed and broken strips, poor flexibility and elasticity, and a small amount of general impurities

Poor quality vermicelli - there are a large number of merged and broken vermicelli, mold spots, a large amount of impurities or malignant impurities