Recently, I have eaten more and more times in water. It is not because I have to wash and cook myself, but because I am fascinated by the taste of hand-rolled water-skin. In addition, I have a rare choice of flavors such as fresh white sausage, husky, and celery. I didn’t know how to eat more noodles.
Regarding this matter, I want to thank Zhang Yanhong, or I blame her for her handwriting, so I couldn't help but eat it again and again. The red roe is not only a good way to make the noodles and rolling noodles, but also a few noodles are pulled and stewed on the spots in Taiwan. The noodles are pulled longer and longer in her hands like a jumping circle, and can also be pulled open in the air. One noodles turn into two noodles in seconds, and the stewed noodles are suddenly lifted up and put them in the side of the tomato soup that was hot at almost the same time. Add the fried chicken eggs to the store’s signature tomato and egg stewed noodles.
Yanhong comes from Jiaozuo, Henan, and produces small rice in Henan. She has grown up with noodles since she was a child. In her home, it is very common to eat noodles now, and water filling is a chef who has a role in the whole family. Therefore, when it comes to her with noodles and rolling noodles, it is a daily routine that children can get started with. Seeing that she rolled the sheathed skin and didn't feel like she was applying force, the noodle was turned into a circle under the rolling noodle stick. I wonder which physical principle it was! The peeled skin rolled out with her unique technique is thin outer ring and thick in the middle. The stable bearing material is easy to stick to, and the peeled skin will not break the skin after cooking for a long time. It tastes soft and hard.
She enthusiastically revealed that the noodles used for hand-rolling rinds should contain more moisture, so that the noodles you kneaded will be soft and smooth, making them easy to roll and wrap without hurting your hands. It turns out that the noodle group also has feelings and does not like pressure. You don’t need to be frigid when kneading and rolling the noodles. Only then can it develop elasticity and live out the same skin and noodles. Her current skill is about 50 piglets in 10 minutes, and each grain is solid and the size is the same. Generally, when rolling the skin, you must stand and apply force with your palms, wrists, and even the entire body. After rolling for a long time, it will not only cause pain in the waist and back, but also cause injury due to loading pressure. The method of rolling noodles without exerting force can be learned by Yan Hong. You can sit and roll noodles, which will make it easier for your waist and hands.
The store is small but there are cold water pans available at any time. If you order a large amount, you can also limit the amount of food. So I just jumped over the idea of hand-rolled rinds and wrapping rinds by myself. The refrigerator cold storage contains cold water pans of different flavors and cook them whenever I want to eat. Convenience is really a casual icing coating, there is no doubt about this. Handmade water can be refrigerated, but you have to go to a small shop in Zhudong before you can eat it. I was very curious about the magical skill of pulling out noodles in an instant. While there were no other guests around, I asked Yan to give me two noodles with beef tongue glutinous rice noodles, and the hand-rolled noodles and noodles group she prepared to make her own food, and took them home to practice.
{twenty one} {twenty two}
As a result, my noodle didn't have a miracle that I got started the first time, and the noodle slices were pulled so softly that I could not help. Fortunately, the noodles themselves are of good quality. Even though I have made the appearance poor, they are still smooth and transparent when they are in the pot, and the taste is amazing. As for the raw noodles hand-rolled by Yanfeng, there is no need to say how delicious it is. She said proudly, "My noodles will tell you what is handmade noodles, what is crushed by a machine, and no other ad vocabulary."
In addition to water and noodles, the baking buns in the Yanhong store are also must-eat, but they have to be eaten only by gas. The broiled buns were originally made in order to comfort their country. They were unintentionally eaten by old gifted people nearby and passed on their mouths and became the symbol of the relatives' country. Once, a long man with a crutch rig went to the shop to find the braised puff, but it was lost. The old man said on the spot, "You know how much I pay for, I dragged it to you, so why can't I have it?" The old man said it was right, and I also felt that braised puffs, pulling noodles, and hand-rolled water rinds are necessary!
