Nantong tiaomian

Nantong tiaomian, also known as "sliced noodles" or "knife noodles". Because the processing technology is exquisite, the appearance is uniform, the strip length is smooth, flexible and ribbed, so it won't paste after long cooking. When eating, it is tough but not hard and chewy. If it is accompanied by various toppings. Stir-fried with soy sauce, lard, monosodium glutamate, etc., it tastes particularly delicious. Nantong tiaomian, as a top-grade pastry, has a long reputation. Method of making instant noodles: Raw materials: 350g of flour, 2 eggs, 10g of refined salt, 750g of chicken soup, 40g of dried starch, 5g of monosodium glutamate and 30g of lard. Method: pour the flour on the chopping board and chop a small pond in the middle. Beat the eggs into a bowl, mix them into egg liquid, pour them into the pond, add 4 grams of refined salt, 2 grams of monosodium glutamate and 100 grams of clear water to form dough, rub them repeatedly until smooth and vigorous, cover them with a wet cloth, and leave them full for a while. Sprinkle dried starch on the chopping board, flatten the baked dough with a rolling pin, then roll it up and roll it into strips, sprinkle the starch and shake it on the chopping board. When the water pot is on fire, when the water boils, sprinkle the noodles and cook them a little. When the noodles float on the water, add cold water and boil them again. Take four large bowls, put salt, lard and monosodium glutamate in the bowls, and flush them with chicken soup. Then evenly remove the cooked noodles and put them into the bowls, fork them into combs, and serve. If covered with big rows, shredded pork with snow vegetables and eggs, the taste will be better.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)