Erfu Noodles, Teach You How to Make at Home, The Best of China on The Tip of Your Tongue [authentic Shaanxi Qishan Bashful Noodles]

Erfu Noodles, Teach You How to Make at Home, The Best of China on The Tip of Your Tongue [authentic Shaanxi Qishan Bashful Noodles]

1. First introduce the method of meat smelt: 1. The bought pork belly (I bought two catties) fat and thin pieces are cut into fingernail-sized slices, and the lean meat can be diced.

2. 2. Heat the pan with cold oil, which is about the ratio of one pound of meat to two oil, pour the fat and stir fry.

3. 3. Stir-fry until the fat meat spit oil, pour the lean meat and stir-fry until most of the water is lost.

4. 4. At this time, add a little cooking wine, ginger, cinnamon, star anise and a teaspoon of five-spice powder and stir fry slightly

5. 5. Add a little bit of soy sauce, salt and chicken essence. More salt should be used for storage, and cooking 2-3 times on weekdays.

6. 6. Add a large amount of vinegar to a small bowl of two catties of meat or two taels of vinegar. In short, the amount should be larger, but this is also based on personal taste and the production of the later soup, because the soup also needs vinegar. (Although acid is its characteristic, don’t be sour.)

7. 7. Simmer on low heat until the moisture is basically lost for more than 10 minutes. Sprinkle a lot of chili noodles (I use about two tablespoons).

8. 8. Turn off the heat and stir fry evenly.

9. Finished product

10. Next is the production of noodles: 1. Add one egg per catty of flour, one teaspoon of salt, and half a teaspoon of alkaline noodles.

11. 2. Slowly add water to make the dough harder.

12. 3. Cover and wake up for 30 minutes.

13. 4. Keep kneading the dough until it is very light, then wake up and knead again and again for a few times. It is best to roll the dough with soft light.

14. Roll the noodles (Thanks again to my mother) Roll into thin slices and roll the noodles all the way

15. Roll surface

16. Roll surface

17. Roll surface

18. Roll surface

19. Rolling noodles are very thin

20. 6. The noodles should be thinner, cut well and set aside.

21. Good code

22. section

23. Very thin and thin

24. In fact, the light-added vegetarian dishes in the simmered noodles can also be eaten as vegetarian simmered noodles. The side dishes in the simmered noodles vary according to the seasons, and can also be added but there are five essentials. They must be five colors: red: carrot yellow: egg white: Tofu black: Fungus green: Leek or garlic sprouts are the best. Fungus tofu means black and white; eggs symbolize wealth; carrots symbolize prosperity; garlic seedlings symbolize vitality.

25. 1. Cut the carrot into small diamond-shaped slices or diced

26. 2. Finely chop the watery black fungus.

27. 3. Dice the tofu.

28. 4. Spread the eggs into egg skins.

29. 5. Cut the egg skin into diamond-shaped pieces.

30. 6. Put a little oil in the pot, add carrots, tofu, yellow and black fungus in turn and fry until mature, add a little salt and chicken essence.

31. 7. Weigh out the spare.

32. 8. Finely chop the leeks and set aside.

33. Next, start the preparation of the soup base. 1. Add a teaspoon of minced ginger and five-spice powder in a hot pot and stir fry until fragrant.

34. 2. Add the right amount of "Qishan Fragrant Vinegar" according to the amount of vinegar and your own taste, but the authentic simmered noodles must be sour.

35. 3. Pour in boiling water and bring to a boil.

36. 4. Add the right amount of salt and sesame seeds.

37. 5. Add the fried meat simmered seeds.

38. 6. Sprinkle egg crust and chives (garlic sprouts are the best, no garlic sprouts in summer).

39. Noodles

40. Don’t have more noodles, it’s a mouthful, just eat noodles without soup

41. Sprinkle the bashful on it and start eating

42. Why can't you eat more than a dozen bowls?

43. Take a bite

Tips:

Nine characteristics of Qianzi Noodles:

Thin, gluten, light, fried, thin, sour, spicy, fragrant



The following is an introduction to the production of [Shaanxi Qianzi Noodles] in four parts:



1. The production of meat smelt seeds is exquisite: sour, spicy and fragrant

2. The production of noodles is exquisite: thin, gluten, light,

Three, the preparation of the side dishes Su Qianzi: five colors are indispensable

Fourth, the preparation of smelt soup is exquisite: fried, thin, and glutinous



1. The production of meat smut [sour, spicy, fragrant]



Regarding Qishan meat smelt seeds, they are sour, spicy, and fragrant. In the past, people ate less meat, so it took one year to kill a pig during the New Year. The smart Shaanxi people made the meat "sucky seeds" so that it can be preserved for more than half a year without being bad, except for cooking. Noodles, stir-fried vegetables, and steamed buns are also peerlessly delicious.

Open up

Ingredients: two catties of pork belly

Seasoning: green onion ginger, cinnamon star anise, five-spice powder, chili powder, cooking wine, soy sauce, balsamic vinegar.

1. Scallion ginger, light soy sauce, cinnamon and star anise, cooking wine.

2. Two tablespoons of chili noodles, one tablespoon each.

3. A small bowl of vinegar is about one-tenth of meat.









Method: 1. The purchased pork belly (I bought two jin) is divided into thin slices the size of fingernails, and the lean meat can be diced.

2. Heat the pan with cold oil, which is about the ratio of one pound of meat to two oil, pour the fat and stir fry.

3. Stir-fry until the fat meat spit oil, pour the lean meat and stir-fry until most of the water is lost.

4. At this time, add a little cooking wine, ginger, cinnamon, star anise and a teaspoon of five-spice powder and stir fry slightly.







5. Add a little bit of soy sauce, salt and chicken essence. More salt should be used for storage, and cooking 2-3 times on weekdays.

6. Add a large amount of vinegar to a small bowl of two catties of meat or two taels of vinegar. In short, the amount should be larger, but this is also based on personal taste and the production of the later soup, because the soup also needs vinegar. (Although acid is its characteristic, don’t be sour.)

7. Simmer on low heat until the moisture is basically lost for more than 10 minutes. Sprinkle a lot of chili noodles (I use about two tablespoons).

8. Turn off the heat and stir fry evenly.







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