Name: Authentic Shaanxi Qishan Bash Noodles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Pork belly; 10 Dried chili; Some shallot; 1 piece potato; 1 celery; 1/2 root carrot; 1 piece egg; 2 pieces Garlic sprouts; 10 capsules Fennel; Some ginger; 10g Cooking Wine; 2 pcs Aniseed; 2 tablets Bay leaf; Some Thirteen incense; 75g (fried simmered seeds) Qishan Vinegar; 20g (fried simmered seeds) Chili noodles; 2g MSG; Some pepper; Some yellow flower; 150g Old tofu; Some Soy sauce; Some Salad oil; Some Fungus

Authentic Shaanxi Qishan Bash Noodles

by English-English recipes

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Qishan smashed noodles are the most representative smashed noodles in Shaanxi. Produced in Qishan, Xifu, it is a must for pasta in Shaanxi. There are various raw materials and auxiliary materials, and the taste is sour and spicy. The noodles are thin and light. Qishan noodles are delicious. In addition to the chewy texture of the noodles, it also lies in the sour soup and the top layer of glutinous rice. Bash needs to be "Wang", sour soup needs to be "thin", and noodles need to be hot. "This method of making Qishan glutinous rice is selected from page 43 of the authoritative Chinese culinary journal "Cooking Artist" published in February 2014. The recipe was written by professional chef Cao Hongke. The method of making sour soup is based on the master of Shaanxi cuisine— Mr. Zuo Ting published the method of making sour soup in "Chinese Chef" Qishan Boiled Noodles."

Authentic Shaanxi Qishan Bash Noodles

1. Freeze the pork belly a little bit

Authentic Shaanxi Qishan Bash Noodles recipe

2. Prepare green onion and ginger slices

3. Wash and slice pork belly

4. Put 50 grams of salad oil in the pot, heat it to 50% heat, first add the dried onion, ginger and chili seeds, then add star anise, cumin, and bay leaves until fragrant.

5. Put the pork belly on medium and low heat and fry for 15 minutes until the meat changes color. Pour the cooking wine

6. Put the spicy noodles.

7. Pour in 100 grams of salad oil and continue to fry for 30 minutes

8. Mix in Qishan vinegar and soy sauce

9. Put salt

10. Put thirteen incense, simmer for 20 minutes

11. Stir-fry MSG and turn off the heat

12. Wash the ingredients, soak the yellow fungus soft, slice old tofu, mince garlic sprouts, cut carrots, celery, and potatoes into small slices, prepare eggs, cinnamon, and aniseed

13. Deep-fried old tofu into hot oil pan until golden brown, remove and dice

14. Fry the eggs into omelets, cut into small pieces

15. Carrots, celery and potatoes are boiled in boiling water

16. Put in water in a pot, add Qishan vinegar (supplied separately)

17. Amplified material, cinnamon

18. Add salt, monosodium glutamate, and pepper to the yellow flowers and fungus, and bring to a boil.

19. Pour the scorched seed oil, sprinkle in egg skins, oily tofu cubes, and garlic sprouts to make sour soup (part of it).

20. Put a small amount of alkali and salt in the flour (the amount must be small)

21. Add flour and water to make a slightly firm dough

22. First roll it into a dough

23. Then use a rolling pin to roll up the dough and push it out

24. Roll the dough thinner

25. Fold the rolled dough

26. Cook in a pot of boiling water

27. Fish out the noodles

28. Put the sour soup with vegetarian simmered seeds and meat sintered seeds

Tips:
You can use vegetable oil to fry the meat strudel, add cooked vegetable oil in the middle to fry the meat strudel with low heat, especially after putting the chili noodles, the fire must be low and you can also put in less water when frying and fry. Meat sintered seeds are not good for storing the amount of chili noodles and vinegar according to your own taste