Qishan Boiled Noodles

Name: Qishan Boiled Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Hollow surface; 1 piece tofu; 1/2 piece carrot; 1 piece Pork belly; a little Black Fungus; a little Daylily; 2 pcs egg; Some Chives; 10g minced ginger ginger; 50g Qishan Vinegar; 10g salt; 5g Chicken noodles; Some boiling water; 5g White pepper; 15g Soy sauce; 15g Thin chili noodles

by Mingyue Dance Tsing Yi

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

In fact, I am a very entangled person, with a habit of "no rice for a day", but I am in a city where "no face for a day" is in my life. With such a good hand-made noodles, it is natural to learn how to cook Shaanxi specialty snacks.

Sào (sào) noodles are traditional noodles of the Han people in Northwest China and a famous snack in Xifu. Qishan Sào noodles in Baoji are the most authentic. It is popular in the Guanzhong Plain of Shaanxi and Longdong of Gansu. Qianzi noodles has a long history. It also contains side dishes such as tofu, eggs, etc. It is simple to prepare. In the third chapter of "Water Margin": "According to the general rule of the classics, ten catties of refined meat, cut into scumbags." The scumbag here means diced meat.

The most important thing about bashful noodles is bashful soup, which is the soul of bashful noodles. It is most suitable to choose fine five-flowered pork with fatter skin.

Qishan Boiled Noodles

1. Prepare materials. Cut tofu into small pieces, carrot into diamond-shaped pieces, day lily into small pieces, and black fungus torn into small pieces. Chop the garlic sprouts. Beat the eggs, spread them into egg skins, and cut them into small diamond-shaped pieces.

2. Fat and lean pork belly, cut into fingernail-sized dices, and set aside separately.

3. Add a little oil to the pot and pour the diced fat.

4. Stir-fry on low heat until the diced pork is steamed dry and the oil begins to emerge.

5. Stir-fry the diced pork until it is slightly browned, add the diced lean pork, continue to stir-fry on low heat, and evaporate the water.

6. Pour in the dark soy sauce and stir-fry evenly over high heat. The diced meat was coated with sauce and began to thicken. Turn off the heat and set it up for standby.

7. Heat the remaining oil, add carrot slices, stir fry, then add day lily, black fungus, stir fry evenly. Load up and spare.

8. Pour rapeseed oil into the wok. After the high heat is cooked, reduce the heat to low, pour in the ground ginger, pour in the fine chili noodles, and fry until the chili is fragrant.

9. Pour in boiling water (or stock), add salt and Qishan vinegar, and mix well. Bring to a boil on high fire. Mix in chicken powder and white pepper powder (add while tasting, if the taste is weak, you can add some salt and vinegar)

10. Boil the seasoned soup and add the fried carrots.

11. Then add the tofu cubes and simmered seeds, and bring to a boil. The broth soup is ready (if you use oil to pour the spicy broth, add it to the soup at the end.)

12. Bring water to a boil, add the noodles, and cook until there is no filling.

13. Bring water to a boil, add the noodles, and cook until there is no filling.

Tips:
1. Add chicken broth or other broth to the soup to make it more delicious. If you really don’t want to make your own broth, you can use a commercially available concentrated broth, such as thick soup treasure.

2. Qishan vinegar can use aged vinegar.

3. Choose boil-resistant, chewy noodles for noodles.

4. If you have oily pepper, you can put it in at the end, it will be more fragrant if you use oily pepper~

5. The characteristics of Qishan smashed noodles: bright color, strong smell; noodles are thin, tendon, and light; soup is fried, thin and puffy; taste is sour, spicy and fragrant.