Laba Noodles

Name: Laba Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 1 piece egg; 100g pork; 4 pieces Dried Tofu; 1 carrot; 1 cut White radish; 5s Dried shiitake mushrooms; 1/4 piece Black Fungus; 1 small handful Dried day lily; 1/2 cup soy; Some warm water; 1g salt; 2 tablespoons chili sauce; a little Soy sauce

by Duozi

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Today is Laba. What can you eat? Laba Festival is a traditional festival in our country, and it is also the most important festival in the twelfth lunar month. On this day, there are many different customs in various places. Almost every family has to drink a bowl of Laba porridge to worship ancestors and gods and pray for a good harvest and auspiciousness.

Although I am from the north, I have never eaten Laba Noodles when I grow up so old. I checked it on the Internet and found that Laba noodles are popular in Guanzhong area. In Chengcheng area in Weibei, Shaanxi Province, Laba noodles are generally not consumed in porridge. Every household eats a bowl of Laba noodles on the morning of the eighth day of the twelfth lunar month.

It sounds new and fun, so Laba this year, let us also learn from Shaanxi people, copy a handful of Laba noodles. There are not many practices on Laba Mian on the Internet, and they vary from one to another, so just copy it to the end and play freely. I made the noodles into diamond-shaped wide noodles, which is a bit like the way my hometown noodles are made. It feels that this can better reflect the roughness of the north. Stir-fried 芊子 used pork, dried tofu, white radish, carrots, soybeans, shiitake mushrooms, fungus, day lily...great and rich

Place the noodles in a pot of boiling water. After cooking, put them in a large bowl, and then scoop two tablespoons of glutinous rice. Stir them together, and the fragrant laba noodles are ready. In this cold weather, serve a bowl of tempting noodles How can it be a fragrant word..."

Laba Noodles

1. How to make wide noodles: add salt to the flour, stir well and then beat in the eggs;

2. While adding water, carefully stir the flour with chopsticks;

3. Stir until the flour is in the shape of large snow flakes;

4. Knead the dough by hand, it does not matter if the dough is rougher;

5. Cover the basin, and knead the dough again for 15 minutes. Repeat this 2 to 3 times;

6. The dough that has been kneaded 3 times has become very smooth;

7. Finally, the good dough is rolled into 0.5 cm thick noodles;

8. Sprinkle enough flour, cut into 10 cm wide, and fold them together;

9. Cut into diamond-shaped pieces;

10. Pull the two ends of the diamond-shaped block with both hands, and slowly stretch it to lengthen and thin it.

11. The method of smashed seeds: all dry goods are soaked in warm water in advance, and all the smashed seeds are cut into dices;

12. Heat the pot, add a little oil, add a tablespoon of chili sauce, stir-fry and add the diced meat;

13. After the diced meat changes color, add the soaked soybeans;

14. Add chopped fungus, chopped day lily, and diced shiitake mushrooms;

15. Add dried tofu, then add a little soy sauce and a little water;

16. Stir all the ingredients evenly, stir-fry until the juice is collected, and set aside for later use;

17. Add water to the pot, add a tablespoon of chili sauce, add diced carrots and diced white radish;

18. After the water has boiled, add the wide noodles, boil the water again, and continue to cook for 3 minutes.

Tips:
Cooking experience:

1. Repeatedly kneading the dough not only makes the dough smooth, but also makes the noodles more chewy;

2. The noodles must be sprinkled with enough flour to overlap. If the amount of flour is not enough, it is easy to stick;

3. After the diamond-shaped block is cut, spread it out in time to prevent adhesion;

4. The wide noodles should be stretched long and thin before being put into the pot, so that the cooked noodles taste better;

5. Soybeans and all kinds of dry goods need to be soaked and soaked in advance;

6. The water used to cook the noodles should not be too little, otherwise the noodles will stick together easily.