Big Meat Simmered Seeds + Tomato and Egg Simmered Seeds "two in One"——【soft Noodles in Huxian, Shaanxi】
1.
Wash the hind legs or pork belly, and cut the skin into small pieces of 1 cm square.
2.
Put a little more oil in the pot, add shredded green onion and sliced ginger when the oil is hot, and stir up the aroma.
3.
Pour in the meat slices and fry slightly.
4.
After the meat slices turn white, add dried red pepper, star anise, appropriate amount of five-spice powder, chili noodles, and salt. Change the heat to low and continue to stir-fry the meat slices.
5.
Stir-fry until the fat is spit out, and the aroma of various spices is fully aroused. Turn on the heat and pour the balsamic vinegar. (You can put a little more vinegar, because Shaanxi people like the sour taste)
6.
Then cook an appropriate amount of soy sauce.
7.
Pour 2 bowls of boiling water, the water should be wider, simmer on low heat, cover and cook for about 10 minutes to let it taste.
8.
Cook until the soup is thick, the aroma of the chili noodles and various seasonings and the oily aroma of the meat slices are completely combined, and the meat smelt is basically "wrapped".
9.
Wash the tomatoes and cut into small pieces. Beat the eggs into a bowl and beat evenly.
10.
Heat up the oil in the pot, first lay the eggs and fry them (if you want the eggs to be tender, you'd better shovel them out after frying them, hehe, I'm lazy~~) ~ Directly add tomatoes and fry them.
11.
Add salt, the tomatoes will be out of water, stir fry with a spatula.
12.
After boiling for 2, 3 minutes, a little MSG can be out of the pot.
13.
Soy bean sprouts, dried tofu, and chives are quickly blanched in boiling water until cooked, then put on a plate.
14.
To make the noodles (a little softer than the noodles we usually make dumplings), knead the dough after making the 饧 repeatedly, arrange it into a round shape and squash it.
15.
Use a rolling pin to roll out the dough a little bit around.
16.
Roll up the dough again with a rolling pin.
17.
Roll back and forth with both hands, spread the noodles, and turn around.
18.
Continue to roll up the dough with a rolling pin, place your hands on the dough, roll from the side of your body to the opposite side, apply a little force when rolling, and then pull it back against the chopping board, repeat it several times, until the thickness of the dough does not exceed 1mm, just roll it. All right.
19.
Use a knife to make a strip of 2 finger width.
20.
If you are afraid of uneven or uneven strokes, you can use a rolling pin to fold the dough and then cut it. The reason is the same.
21.
Put the lasagna into the pot after the water is boiled. The fire should be large and the water should be wide. After boiling it twice, you can remove the pot.
22.
Add a tablespoon of big meat smashed seeds, and another tablespoon of red persimmon egg smashed seeds, with soy bean sprouts, dried tofu, leeks and other colorful dishes, watts! What are you talking about?
23.
Pour the food on the noodles and mix well when you eat. Shaanxi people prefer to have a spoonful of oily pepper and a few heads of purple garlic, which is the famous [Three-in-one Qianzi Noodle]!
24.
Put a chopstick into your mouth, soft, slippery, full of meaty, vegetable and egg aromas, making your vision, taste, and smell feel more solid~~~
Tips:
Lu Zhen's tips——
1. Kneading noodles: Take appropriate amount of flour in a mixing bowl, mix half a bowl of cold water with a bowl, hold a bowl of water in your left hand and chopsticks in your right hand. Pour some water and stir with chopsticks; then pour and stir again until all the flour has become flocculent, and the flocculent noodles are kneaded into dough. The noodles are softer than usual for making dumplings. The noodles should be slightly softer.
2. Noodles: knead the dough, cover it with a damp cloth, and pour out the noodles carefully. (One of the key points of Huxian soft noodles: noodles must be thoroughly cooked, eat the next day, knead and cook the noodles the first day, and put them in the refrigerator in the summer), even if time is too late, at least you need to cook the noodles. Enough for more than 1 hour.
3. Roll the noodles: place your hands on the noodles and roll them from the side of your body to the opposite side, apply a little force when you roll, and then pull it back close to the chopping board. Repeat several times, and the force should be even. In addition, the dough should be continuously sprinkled with flour during the rolling process to prevent sticking.
For more Shaanxi cuisine, click here: 22 Shaanxi-style cuisines
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