Name: [authentic Shanxi Noodles] Shanxi Braised Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 bowls Flour; A small potato; A handful Fungus; A handful Dried day lily; 2 pieces Dried Tofu; A handful Enoki mushroom; 2 Shiitake Mushrooms; A handful kelp; Always shallot; 1 egg; Some ginger; Some garlic; 2 spoons salt; 1 spoon Oyster sauce; 1 spoon Soy sauce; 1 spoon Chicken Bouillon Powder; A teaspoon sesame oil; Moderate Wet starch

[authentic Shanxi Noodles] Shanxi Braised Noodles

by Star Chef House

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Shanxi is the capital of pasta. There are hundreds of types of pasta, such as oiled noodles, noodles, noodles, and slices. These are the pasta that is often eaten at home in Shanxi. The pasta of Shanxi pays attention to the strength of noodles, the taste is refreshing, and the dishes are mixed. Eat in the noodles, there are hot noodles, and there are noodles. Each one will make you unforgettable. After eating it, you want to eat it. When you are full, we will go to the table. Hehe, in the words of our Shanxi people, we make more real noodles. In my hands, eating noodles with big mouthfuls, this may be a way for Shanxi people to treat guests. Let’s get back to the point, we Shanxi people are actually very particular about noodles. Now people are living well, maybe many people already I don’t make noodles at my own house anymore. I bought them myself and ate them, but they are very different. Today I will introduce you to the authentic Shanxi marinated noodles. Let’s take a look at our Shanxi noodles. If you make this simple and good pasta, maybe you will love it too"

[authentic Shanxi Noodles] Shanxi Braised Noodles

1. Live surface. Two people eat about three bowls of noodles~~~ I eat it alone, just a large bowl.

2. The cold water is added slowly to Riga. Don't use cold water, so after the noodles are finished, you will wake up very vigorously.

3. Slowly or form dough, here I will tell you the formula of a Shanxiese living noodles~~Three non-stick, non-sticky noodles, non-sticky basin, no noodles on the hands, this kind of noodles will live just hard and soft. The noodles taste the best.

4. Cover the live surface with a basket cloth.

5. Put the lid on and start to wake up, probably 20 minutes in warm weather now.

6. When I woke up the noodles, I prepared the ingredients for the dishes, shiitake mushrooms, kelp, daylily, dried tofu, chopped fungus, enoki mushroom, and potato chunks.

7. Cut the green onion, ginger, and garlic.

8. Add a little oil to the pot and fry the chives, ginger, garlic.

9. First add potatoes and stir-fry for 5 mature.

10. Pour the rest of the vegetables together, add salty salt, chicken essence, oil, light soy sauce, dark soy sauce, pepper water.

11. Turn on a low heat and start to simmer.

12. Finally, beat an egg, pour it into the stewed vegetables, beat them into egg flowers, thicken them with wet starch, and the vegetables are ready.

13. The awake noodles should be kneaded back and forth to form a smooth dough, because the awake noodles will be softer, so it is easy to knead and smooth

14. Roll out the dough sheet.

15. Roll it up like this, this also has a formula, roll it up three times, roll it back three times, and roll it back into thin slices.

16. Fold back and forth like this, adding dry flour in the middle, so that it is not easy to cut and stick

17. The cut noodles are synthesized in one go. The noodles are the same thickness

18. The noodles are ready.

19. Add some salt to the pot before going to the pot so that the noodles taste very strong

20. The noodles are done, add marinade, and sprinkle with chopped green onion on top, it’s ready

21. In fact, even if you don’t eat it with noodles, you can use it directly because it tastes great

Tips:
The most important thing about Shanxi’s noodles is its unique live noodles and cooking time~~~ I have already told you this~~~ I hope you can make your favorite noodles.