There are many types of fresh noodles. Some people prefer wavy noodles, while others prefer fine noodles. Can be said to be water tofu vegetables, each has his own love. Today's detailed introduction of the surface is also the limit of many people, and the delicious surface can not be separated from the delicious surface halogen. Without exaggeration, surface halogen is important to consider whether the surface is successful. In fact, the surface halogen refers to the hot pot primer on the surface. Let's learn about the detailed methods of the extreme surface halogen.
 Special tools/raw materials
 Edible oil (500g)
 Yellow cream (500g)
 400g Chaotian Pepper
 Wheat flour 12800g
 First, let's talk about the key points of dough kneading. The surface kneading is done with saline soil water. The level of the tendon is due to the different proportion of saline soil and the actual effect. The proportion of noodles made with equipment is different from that made by hand. 500g salt is more suitable for 50kg wheat flour
 2. The first step of frying materials is to fry the ingredients. Before frying, the raw materials cannot be soaked in tap water. Because the taste of the raw materials will flow out with water after soaking, especially after they are put into the oil pan, the taste of the raw materials is not soaked in small water, but gradually leached out in the oil. The surface brine processing technology is different from making brine, Then the raw materials must be boiled in tap water, and the processing technology of the fried plate surface brine is just "fried". Such small key points must not be mutually used. It has an important influence on the ownership of surface pickled vegetables.
 3 Second, water temperature is as important as the time of frying materials. The time of frying star anise and ingredients should be between one and two hours, and the water temperature should not be higher than 180 degrees.
 4. Fried beef, beef and mutton should be as lean as possible. For example, foreleg meat. The time of frying beef depends on the amount of frying. If you fry 30 jin of meat at a time, the frying time should not exceed 25 minutes.
 5 tone, the color of halogen on the surface can be made into orange yellow or dark red. The color can be adjusted. The pure surface color is orange yellow. If the slightly red color can be made into purple grass, the color will become more and more dark red.
 common problem
 The frying time of beef and mutton is not suitable for too long, which will maintain the soft and tender taste
 Pay attention to the average temperature while kneading and adjust the proportion of tap water.
 Beef noodle is not delicious. Noodle stew is very important. The delicious noodles on the surface often account for 40% of the taste, and the soup accounts for 60% of the taste. Beef noodle comes from Anhui Province. The noodles are smooth and clean, the soup is strong, salty and spicy, and the ingredients are made from more than 20 kinds of spices, peppercorns, beef and mutton, yellow cream, etc. Whether the above description is very cracked or not, in fact, it is not good to simply look at the basic theory, and the content of other people's beef noodle articles on the Internet has no use value. This practice of beef and mutton noodle must be learned and trained in the process of operation, and we hope you can try it more.