Huozhou noodles

High-quality wheat flour, pressed by a special tool-bed, has tendons and bones and can never tire of eating. It is divided into dry noodles and whistle. (Huozhou) Huozhou Noodles is a special snack in huozhou city, Linfen City, Shanxi Province. Huozhou noodles, after adding alkali to flour, are pressed with a special bed, cooked, stirred with cooked oil, dried for 5-8 hours, and eaten after adding water and halogen (strips of fried tofu, chopped green onion, etc.), which is very delicious. Huozhou Hele, thicker and stronger than noodles, is pressed by a tool called Hele Bed. Huozhou Hele, also known as Helou, can be divided into two types: slightly noodle Hele and dry noodle Hele. The main venue of Shaozi noodles in Huozhou urban and rural areas is to hold weddings and funerals. There are many people and a large amount of them are used at this time. A pasty soup that is poured when eating Hele. The production method is as follows: first, bake the flour paste in a hot pot, then add vegetable oil, shredded onion, garlic slices, Jiang Mo, seasoning, etc. and stir with the baked flour paste repeatedly, then add boiling water to make a purple-yellow seasoning soup, then add fried tofu shreds, gold needles, kelp, crispy meat, etc., then break up a proper amount of eggs, slowly pour them into the pot, and thicken them with starch juice, and finally add some more. The leakage of Huozhou dry noodles should be considered as a must. The difference between it and Shaozi noodles in practice is that the noodles should be "harmonious" with refined flour and alkaline water, and it should be neither soft nor hard. After cooking, it should be cooked for three times with cold water, and then it should be rubbed with clear oil after the water in the noodles recedes. In this way, the color is yellow with light, not sticky, crisp and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)