Rock sugar noodle

Practice of rock sugar Pai Ma Mian:

Raw materials for making rock sugar paima noodles:

One pig head (about 4000 grams), 300 grams of rock sugar, 300 grams of vinegar, 75 grams of Shaojiu, 175 grams of soy sauce, 25 grams of cinnamon, 4 grams of scallion, 20 grams of ginger, a little green leafy vegetables.

Making steps of rock sugar Pai Ma Mian:

1. Put the pig's head into the container, soak it in hot water, scrape off the dirt on the hair root and skin with a knife, split it into two pieces at the lower forehead, put it into a boiling water pot, remove the blood foam, take it out and wash it with clean water.

2. Take a large iron pot, put bamboo mat in the pot, put the pig's scalp on the bamboo mat, add water (to drown the pig's head), add onion, ginger, Shaojiu, bring to a boil, change to low heat, simmer for about 1.5 hours, remove the skull when the pig's head is seven or eight mature, cut it into large pieces with a knife, still put it on the bamboo mat according to the shape of two pig's heads, put it into a frying pan, add vinegar, Shaojiu, rock sugar and sauce Oil, cinnamon, scallion and ginger slices, add the soup of pig's head, bring to a boil on a high heat, move to a low heat, and simmer for about 1.5 hours until the pig's head is as crisp and tender as bean curd. Remove the scallion, ginger and cinnamon from the pan, and remove the bamboo

Characteristics of Bingtang paima noodles:

It is dark red in color, thick in marinade, crisp and rotten in meat, rich in flavor, sweet and salty, and looks like horse noodles.

Rock sugar noodle

Bing Tang Pai Ma Mian is a famous traditional dish in Jiangsu Province. The taste is characterized by deep red color, thick marinade, crisp meat, strong flavor, sweet with salty, shape like horse noodles.

Ingredients needed

One pig head (about 4000 grams), 300 grams of rock sugar, 300 grams of vinegar, 75 grams of Shaojiu, 175 grams of soy sauce, 25 grams of cinnamon, 4 grams of scallion, 20 grams of ginger, a little green leafy vegetables.

Production method

1. Put the pig's head into the container, warm the boiling water, soak it, scrape the dirt on the hair root and skin with a knife, split it into two valves at the lower forehead, put it into the boiling water pot, remove the blood foam, take it out and wash it with clean water.

2. Take a large iron pot, put bamboo mat in the pot, put the pig's scalp on the bamboo mat, add water (to submerge the pig's head), add onion, ginger and Shaojiu, bring to a boil and simmer over low heat for about 1.5 hours. When the pig's head becomes crisp, remove the skull, cut it into large pieces with a knife, put it on the bamboo mat according to the shape of two headhunters, and put it in a casserole, add vinegar, Shaojiu, rock sugar, etc Soy sauce, cinnamon, scallion, ginger, and soup for pig's head. Bring to a boil on a high heat, move to a low heat, and simmer for about 1.5 hours until the pig's head is as crisp as tofu. Remove the scallion, ginger, and cinnamon. Lift the bamboo mat and put the pig's head back into the pot. Pour in the brine to thicken it. Then lift the bamboo mat and put the pig's head in the pot. Buckle it with a big pot, Turn over the pig's head with the bottom pan, remove the bottom pan and bamboo mat, pour the marinade in the pan, and surround it with green leafy vegetables

What to eat

Noodles are rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. They have the functions of nourishing heart and kidney, strengthening spleen and intestines, removing heat and relieving thirst.

The main nutritional components of noodles are protein, fat, carbohydrate, etc.; noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, balancing nutrient absorption, etc.

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