This article is about 700 words and takes about 1.5 minutes to read
A couple of days ago, I asked everyone if they had posted autumn fat, and many friends replied that the weather is still very hot, and I can’t eat anything at all.
Then today, let’s introduce a fairy cold delicacy that saves a bad appetite, it is Beef Tendon Noodles!
Beef tendon noodles is a snack in the central and western regions of my country. It is not only strong and flexible, but also crunchy, loose and porous, making it particularly delicious. So why is it so delicious?
Why the punch?
The raw material of beef tendon noodles is wheat flour. The reason why it is stronger than ordinary noodles is because the content of “tendon” is higher.
The so-called “gluten” refers to the gluten protein in wheat. The higher the amount of “gluten”, the stronger the flour, and the lower the content, the softer it is.
The protein content of dry beef tendon noodles on the market is about 11%, which is between regular noodles (8.9%) and gluten (23.5%). [1]
If you make beef tendon noodles by hand, you can separate the “tendon” in the flour by washing with water. However, to achieve a porous structure, it is impossible to achieve by hand, and requires the help of machines.
Why porous?
Beef tendon noodles are loose and porous, which requires a process called “extrusion”.
The so-called extrusion puffing means that the paste-like raw materials (such as batter) are subjected to high temperature, high pressure and high shear force under the influence of high temperature, high pressure and high shear force, resulting in starch gelatinization and protein denaturation. Changes such as reorganization and partial degradation of cellulose, and, at the moment when it is pushed out of the outlet, under the action of a strong pressure difference, it rapidly expands, loses water, and cools down, forming a sponge-like loose and porous structure. [2-3]
So handmade beef tendon noodles can only guarantee the strength. Now the common porous beef tendon noodles are made by machinery.
An interesting thing is that the well-known spicy sticks are actually made of flour as the main raw material after “extrusion puffing” maded. The reason why spicy strips are criticized by everyone is that they add too much oil and salt and there are many kinds of additives in them, while beef tendon noodles are only made of high-gluten flour, which can be regarded as pure version of spicy strips. You can mix up some healthy dressings yourself.
How to eat?
In addition to eating in restaurants, it is actually very convenient to eat beef tendon noodles at home.
Buy dried beef tendon noodles in bags.
Use Blister for about 12 minutes (see the manufacturer’s instructions for details, or pinch to see if there is a hard core).
Be careful to use cold or warm water to make it stronger, and hot water to make it softer.
Drain after checking that there are no hard cores.
Prepare garnishes such as shredded cucumbers, add garlic paste, sesame paste, chili, vinegar, soy sauce and more, mix well and serve!
References:
[1] “Chinese Food Composition List” (6th Edition Volume 1)
[2] Zhang Ming. Research on extrusion modification of wheat bran and its application in flour products [D]. Shandong Agricultural University, 2011.
[3] Zhu Keqing, Deng Kuili, Lu Tiebao. Industrialized production of beef tendon noodles [J]. Grain Processing, 2018, 43(03): 1-3.
Editor: Xiaohui
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