Beef tendon noodles are made of flour and pressed by machines. They have fine bubbles on the surface and have a strong taste, so they are named beef tendon noodles. However, beef tendon noodles have nothing to do with beef tendon. They are vegetarians made of flour. Noodles are thick, soft and elastic. Beef tendon noodles are one of the special snacks in central and western China. The taste is soft and smooth and the aftertaste is mellow. There are many ways to eat, mainly cold dishes in spring, summer and autumn, stir-fried or soup in winter.
Nutritional value of beef tendon noodles;
Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. Has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestine, clearing away heat and quenching thirst.
Edible efficacy of beef tendon noodles;
It has the effects of nourishing heart and kidney, clearing away heat and quenching thirst, and can be used for treating mania, heat annoyance, quenching thirst, diarrhea, carbuncle, traumatic hemorrhage and scald.
Tips for selecting beef tendon noodles:
1, look: the color of high-quality flour is white or yellowish, and it is kneaded into fine powder by hand, and it will not agglomerate in hand. Low-quality and inferior flour is dull, gray or dark yellow, dark and uneven in color. When the fingers are twisted and pinched, there is a rough feeling, insects, impurities and lumps, and the hands are pinched into a ball. Excessive addition of whitening agent makes pink grayish white or even bluish gray.
2, smell: take a small amount of flour in your hand to smell its smell, high-quality flour has no odor. Low-quality inferior flour with slight odor, musty smell, sour taste, kerosene smell, etc.