Laoshan Pasta's Oily Noodles-homemade Noodles without Oiling

Laoshan Pasta's Oily Noodles-homemade Noodles without Oiling

1. materials needed.

2. Chop the garlic sprouts, leeks, coriander, and green onions. Rinse the bean sprouts.

3. To knead the noodles first, slowly add warm water to the flour, knead the dough into a flocculent shape, and let it stand for half an hour to 1 hour, preferably 1 hour. Knead the noodles once or twice during the standing process to make the noodles more chewy.

4. Knead the dough smoothly and sprinkle a small amount of flour on the chopping board.

5. Roll the dough into an oval round piece with a thickness of 0.5cm-0.8cm. A small amount of flour can be sprinkled during the rolling process. Use a knife to cut the large noodles one by one according to the width you need. If you want to eat particularly wide noodles, make the noodles wider, and if you want narrow noodles, make them thinner.

6. Take a piece of noodles, hold both ends with both hands, shake them, and shake them on the chopping board. When you hear the sound of "biang, biang, biang", the noodles are ready, so the wide noodles are also called "biangbiang noodles" in Xi'an. "Pant pocket side".

7. This is the torn noodles.

8. Put the pot into the pot after boiling.

9. Bring to the boil, add the bean sprouts, and boil it out.

10. Put leeks in the bottom of the bowl.

11. After removing the noodles, put coriander, garlic sprouts, and green onions on the noodles, and sprinkle a small amount of thirteen spices on the noodles.

12. Put on the dried chili noodles. Heat oil in a wok, scoop two spoons of hot oil on the chili noodles, add 1 spoon of light soy sauce, 1 spoon of vinegar, and 1 spoon of salt while it is hot.

13. Stir well and start eating!

Tips:

1. What I did was Hancheng's method. It is simple and won't cause oil on the chopping board. If it is made with self-grinding flour, just use warm water to knead the noodles. If it is a high-gluten flour purchased from a supermarket, you can add 1 teaspoon of salt to the warm water of the noodles, melt the noodles with salt water, to increase the gluten of the noodles. Our family has been doing this all the time, and I have followed this method since elementary school, so as long as you read my method carefully, you can succeed.

2. The degree of softness and hardness of the noodles is that the amount of water is about 60% of the weight of the flour. This amount of water can ensure that the noodles can be torn apart. I have used high-gluten flour bought in the supermarket, but there is no self-grinding flour in the taste. Self-grinding noodles can be boiled twice, and the high-gluten flour in the supermarket is just half-opened.
3. Please adjust all side dishes and seasonings according to your own taste.