Authentic Oily Noodles
1.
Dissolve 0.5 g of salt with water, add it to the flour in portions, then knead the sides until smooth, and place it in a container with a cover for 30 minutes
2.
About one or two
3.
All good
4.
Roll into small strips, note: this step must not be omitted, otherwise the noodles will not be glutenous
5.
Brush oil and cap again for 30 minutes
6.
Brush a small amount of oil on the chopping board, take a face lotion, squeeze it with your hands, gently roll it into a thick piece, press two stamps with a rolling pin
7.
Slowly pull the length (about 25 cm), let it stand for 3-5 minutes, you can also brush oil and stack
8.
Pull up both ends of the dough with both hands and slowly pull it long
9.
During this period, the dough piece was continuously pulled up and down, and when the face touched the chopping board, it would make the sound of biang and biang, and with the help of this force, the dough was pulled longer and longer
10.
Tear off the two impressions in the middle
11.
After the noodles are torn apart, the noodles can be pulled with the hand to face the chopping board twice to increase the ribs of the noodles (novices, please try this step after practicing)
12.
The pulled noodles are cooked in a pot over high heat, during which you can order water
13.
Take a bowl and mix in soy sauce, balsamic vinegar, monosodium glutamate, and salt
14.
Add the vegetables when the noodles are almost ripe, and remove them when the noodles are ripe
15.
Put chopped green onion, minced ginger and chili noodles on the noodles, and pour hot oil on the chili noodles.
Tips:
Don't put too much salt, the noodles should not be soft, but a little harder than the dumpling noodles, because the noodles take a long time and the dough must be kneaded and kneaded until the time has passed, otherwise the noodles will be difficult to pull apart and the noodles should not be small. , Try one or two, otherwise the noodles will take too long and the maturity of the noodles will be different. When pulling the noodles, you must slowly stretch out slowly. Use Qiaojin, and you must not pull the noodles and put only the chopped green onion and ginger on the top of the noodles. , Chili noodles, monosodium glutamate, soy sauce, balsamic vinegar, salt can be poured over the oil and then put the above mentioned are the traditional methods and seasoning. The innovative version is another matter.
