Oily Noodles

Oily Noodles

1. First, prepare the dough for making noodles. Mix the flour, water and salt to form a smooth dough. I knead it in a bread machine for 15 minutes, so that the dough is all gluten out, and it can be operated directly without proofing. If you don't have a bread machine and don't want to knead it by hand, it is okay to just mix it up and let it wake up for half an hour.

2. Knead the dough into strips and divide them into 10 noodles evenly with a silicone spatula. It does not matter if the size is not so uniform. Friendly reminder, do not use a knife to cut the silicone mat, I am not responsible for it.

3. Knead the dough round to grow into a column, press it flat, and then roll it out to form an oval dough sheet. You don’t need to roll it out too thinly. Then press it in the middle with chopsticks to make an indentation. This is for pulling apart. It can be easily divided into two from the middle to avoid the noodles being too wide.

4. Brush both sides of the dough sheet with a thin layer of oil to prevent it from sticking together, arrange it on a plate, cover with plastic wrap to prevent it from drying, and then let it rise for more than 1 hour.

5. When the noodles are soaked up, prepare some auxiliary materials. Cut the garlic into minced pieces and the shallots into minced shallots. I like more green onions, with a strong green onion fragrance.

6. Prepare some chili powder, this chili powder is made by myself with dried chili, and it is 100% pure.

7. To prepare the noodles, add water to the soup pot and bring it to a boil. After proofing, the noodles can be easily pulled apart, stretched and thinned with both hands, and then separated into two noodles in the middle, and then boiled in the pot.

8. Then pull the other noodles together and cook them together. Even if they are put in the pot at different times, they will not be unripe, and some will be boiled. This noodles will not be bad for a long time. We can cook it for a while. The small rapeseed is also put in and cooked together.

9. Scoop out the cooked noodles and place them in a bowl.

10. Top with chopped green onion, minced garlic and chili noodles, and top with light soy sauce.

11. Add peanut oil and some sesame oil to the wok, heat it, and pour it on the noodles, and add the vinegar when it is about to be poured, which can maximize the aroma of the vinegar without being sour and not too greasy to eat. I usually open the lid of the vinegar, hold the vinegar bottle in my left hand, and the oil pan in my right hand, pour the vinegar on it, and pour the oil immediately. Novices suggest asking family members for help. With a stab, the spicy and fragrant oily noodles are ready, mix well while it's hot, and the spicy supper begins.

Tips:

1. If you can't eat spicy food, omit the chili noodles, which is also delicious scallion oil splashed noodles.
2. Just use light soy sauce for seasoning, no need to add salt.
3. Add a little salt when making the dough, the dough will have good ductility, and it will be easier to pull apart.
4. Add vinegar before splashing oil to achieve the best taste and taste.
5. Add a few drops of sesame oil to make the oily noodles more fragrant and delicious.