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Yuqian Tan Huanger (pan Version)
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
Tanhuanger is a branded food with a unique flavor. Shanxi Yuanping people call it "Huanger", "Pan Rice", and "Zhang Bing". The raw materials are millet noodles, corn noodles, millet noodles, sorghum noodles, buckwheat noodles, and mixed noodles with millet noodles and corn noodles mixed with a little white noodles.
Some places are also called Huang'er directly, perhaps because of its color, because whether it is rice noodles or corn noodles, they are all yellow, and because they are made with rice noodles, they are called Tan Huang'er. As for it, it is easy to understand that it is called Zhebing. As the name implies, the biscuits are folded in half, so they are called Zhebing.
Take an appropriate amount of flour and adjust it into a paste. The batter can be prepared with fermented and non-fermented. The fermented product is soft, and the non-fermented product has gluten. Whether it is fermented or not depends entirely on the taste of the eater. For fermenting, dilute the noodles with boiling water. After cooling, add the fermented noodles until it becomes foamy and slightly sour. Without fermenting, dilute the noodles with warm water, pour it into a basin and stir in one direction until there are no small lumps. If you like sweets, you can add a little sugar. Yuanping is usually made of millet noodles or millet noodles mixed with corn noodles, and another type of sorghum noodles mixed with buckwheat noodles. Sorghum noodles and buckwheat noodles are filled with salt, pepper noodles, green onions, and aniseed water.
There is no pan yellow pot, the pan is used, so it is a copycat version. The hot pot is hot and steam, and the finished product has a soft taste. The pan is only burned, there is no steam rotation, the taste is not so soft, and the taste is okay. "
Some places are also called Huang'er directly, perhaps because of its color, because whether it is rice noodles or corn noodles, they are all yellow, and because they are made with rice noodles, they are called Tan Huang'er. As for it, it is easy to understand that it is called Zhebing. As the name implies, the biscuits are folded in half, so they are called Zhebing.
Take an appropriate amount of flour and adjust it into a paste. The batter can be prepared with fermented and non-fermented. The fermented product is soft, and the non-fermented product has gluten. Whether it is fermented or not depends entirely on the taste of the eater. For fermenting, dilute the noodles with boiling water. After cooling, add the fermented noodles until it becomes foamy and slightly sour. Without fermenting, dilute the noodles with warm water, pour it into a basin and stir in one direction until there are no small lumps. If you like sweets, you can add a little sugar. Yuanping is usually made of millet noodles or millet noodles mixed with corn noodles, and another type of sorghum noodles mixed with buckwheat noodles. Sorghum noodles and buckwheat noodles are filled with salt, pepper noodles, green onions, and aniseed water.
There is no pan yellow pot, the pan is used, so it is a copycat version. The hot pot is hot and steam, and the finished product has a soft taste. The pan is only burned, there is no steam rotation, the taste is not so soft, and the taste is okay. "
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