The Special Noodles of Anhui Cuisine —— Wanbei vermicelli bag

Anhui cuisine is one of the eight major cuisines in China, which is characterized by being good at cooking, stewing and steaming, or being fierce in heavy oil and paying attention to fireworks; Or simmer with charcoal on low fire to keep the original flavor. Traditional Anhui cuisine is generally based on Compendium of Materia Medica, and a variety of famous dishes are created to strengthen the body and replenish qi.

Anhui Renjia Hotel is a chain hotel specializing in Anhui cuisine. In addition to the traditional Huizhou famous dishes such as Huizhou Stinkfish, Hu's Yipin Pot and Feixi Old Chicken Soup, the hotel's special noodle, the northern Anhui vermicelli bag, sold more than 10,000 copies in one day, conquering the taste buds of countless foodies, and it is also the first dish in the Huizhou noodle series in many people's minds. It seems ordinary, but the production process actually embodies many efforts of Anhui hotels.

The vermicelli bag in northern Anhui of Anhui People's Hotel is transparent in skin, crisp and fragrant after frying, and the vermicelli Q bomb in the fried bag, coupled with the crispness of vegetables and the fresh fragrance of minced meat, connects all kinds of nerves that tempt your taste in series, making people want to stop.

As for how the pasta of his family's Anhui cuisine is so delicious, it depends on his grain producing area, ancestral technology and ancestral production technology of fans. Let me take you to explore it!

Anhui Renjia Hotel's agricultural products planting base is located in the lower reaches of the Yellow River Delta, Weifang City, a famous hometown of grain and vegetables in China. The four seasons are distinct, and the rain and heat are in the same period, which provides unique conditions for the growth of wheat, sweet potato and sorghum. It is one of the first batch of high-quality farm demonstration bases in the province.

It is the season of wheat harvest again, and the mature wheat presents golden light. Under the blue sky and white clouds, a large combine harvester is working.

Intense work, roaring locomotives, cheerful motors, straw returning to the fields, and grain trucks transporting wheat back to the threshing floor. Farms and pastures go all out to harvest wheat and provide high-quality food raw materials for Anhui hotels.

Anhui People's Non-staple Food Processing Factory, at the vermicelli production site, the masters kept beating the vermicelli in the ladle with their left hands and their right hands clenched. At the scene of making vermicelli by hand, with the rhythmic thumping sound, the leaked vermicelli evenly fell into the boiling water pot, and a pot full of sweet potato vermicelli was gelatinized, thumped and powdered, and a whole set of pure sweet potato vermicelli with slightly yellowish color was produced. After more than 30 processes and zero addition, smooth and energetic sweet potato vermicelli can be supplied to the kitchen of Anhui Renjia Hotel.

Third, ancestral craftsmanship is unique.

Anhui people's hotel's vermicelli bag in northern Anhui has its own know-how. Old dough fermentation is its soul. The skin of an old noodle is fragrant, and an old noodle is made into a pot of noodles. Roll the skin thin to improve the taste.

The pot used is also very particular. The pot of Anhui People's Hotel is a special cooked iron pot, which is easier to conduct heat and heat. The vermicelli packets fried in this pot are fragrant and crisp.

The moment when the lid is lifted and the pot is taken out, it is the most spectacular. The original white and delicate pot of dough embryo became full and swollen, quivering slightly in oil and water vapor, and the aroma was fragrant.

The stuffing is made of selected pig forelegs and vegetables. Wrap it and fry it in a pan until the bottom is golden and crisp. Sprinkle with chopped green onion and serve. Through the thin, crystal clear skin, you can see that the stuffing inside is looming, and the fried taste is really irresistible.

The bottom of the fried bag is attractive golden yellow, thick and chewy, and it tastes crispy. The dough is thin enough, and the soup will flow down with a slight poke. It's delicious.

This kind of vermicelli is delicious and touching when eaten in your mouth.

This simple food has been circulating in Huizhou for thousands of years.

The skin of vermicelli is thin and fragrant, so it is not enough to eat vermicelli bags. The fragrant vermicelli bag, when we meet stinky Anhui cuisine, we eat stinky mandarin fish, slowly stewed Anhui cuisine and Feixi old hen soup, which is almost perfect for our taste buds.