罐罐面的制作（Making cans and cans）.docVIP

罐罐面的制作（Making cans and cans） Tank also known as sand pot noodle, this is the Sichuan county (now Chongzhou city) snacks, has 50 years of history. It is with a small sand tank will face good fire simmer in urine, made and then scoop out pouring in the bowl has been cooked noodles on. Because the pot can be hot and hot, its taste is original and the soup is delicious, so it has been loved by people for a long time. With the advent of a new cooker, it is now more convenient to make pots and surfaces, and some improvements have been made to the method of making them. The original tank only three tank, seafood noodles in pot two, flavor is limited to salty flavor. But now people have been based on the original three and seafood, derived from many new tank varieties, such as beef noodles in pot and intestines tank, Tofu pudding sauerkraut noodles in pot. Flavor type is also based on the original single salty flavor, increasing the home flavor, spicy taste and hot and sour flavor. The production of tank needs to pay attention to two points: one is in the production before the first use of the old hen, pig pork, pig bone soup boil a pot of stick. Even a small restaurant with lower grades, at least to boil a pot of soup stick, for noodle use; two is the tank the urine must first pot for processing and cooking, then scoop into the small sand tank. After the customer arrives, only the small sand pot can be lit and heated for a short time before the table can be served. This saves labor and fuel, and doesnt keep customers waiting. Next, the author introduces several typical cans, cans method, For readers reference (each tank can be supplied with 10 tins of raw material). Seafood noodles in pot (salty flavor) Raw materials: 250 grams of cooked pork stomach fried meatballs (or fried crisp meat) 250 grams of blue chip 200 grams of water soaked 250 grams 350 grams of letinous edodes lettuce 20 grams of ginger spring onion 50 grams of salt, pepper, cooking wine, MSG, soup, mixed oil