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Qishan Simmered Noodles (with Detailed Explanations on Spice Recipes, Sour Soup Preparation Methods and Technical Points)
by Nourishing food
Favorite
Difficulty
Normal
Time
1h
Serving
2
：Qishan simmered noodles (with detailed explanations on spice recipes, sour soup preparation methods and technical points)
Introduction: Qishan simmered noodles are another traditional pasta in Shaanxi. The taste is "sour, spicy and fragrant", and the noodles are "thin, gluten and light". In addition to the chewy texture of the noodles, Qishan noodles are also delicious in the soup and the top layer of glutinous rice. Bash needs to be "Wang", the noodle soup is "thin", and the noodles need to be hot. Today, I will talk about the recipe of bashful and sour soup.
臊子 Production:
Ingredients: 1000 grams of pork belly slices.
Seasoning: 20 grams of green onion, 15 grams of ginger slices, 15 grams of dried red pepper, 45 grams of secret spices, 80 grams of fine chili noodles, 100 grams of Qishan balsamic vinegar, and 1000 grams of water.
Secret spice formula: 15g cumin, 10g star anise, 5g bay leaf, 8 nutmeg, 5 grass fruit, 2 clove.
Production Method:
(1) The net pan is smooth and a little base oil is reserved. Add in 1000 grams of pork belly and stir-fry for about 5 minutes. After the oil is fried, add 20 grams of green onion, 15 grams of ginger, and 15 grams of dried red pepper.
(2) Add the secret spices and stir-fry for 10 minutes. At this time, the fatty meat has spit out 80% of the oil and the spice flavor is strong. Add 80 grams of fine chili noodles and stir fry quickly until the oil color turns red, and the spices, The whole meat slices are covered with a layer of red chili powder.
(3) Cook 100 grams of Qishan balsamic vinegar into the pot, stir-fry until the vinegar aroma changes from irritation to softness, pour in 1000 grams of clean water, simmer for 40 minutes on low heat, and it will be out of the pot.
Technical key:
1. The traditional bashfulness pays attention to a "wang", that is, more oil, so"
Introduction: Qishan simmered noodles are another traditional pasta in Shaanxi. The taste is "sour, spicy and fragrant", and the noodles are "thin, gluten and light". In addition to the chewy texture of the noodles, Qishan noodles are also delicious in the soup and the top layer of glutinous rice. Bash needs to be "Wang", the noodle soup is "thin", and the noodles need to be hot. Today, I will talk about the recipe of bashful and sour soup.
臊子 Production:
Ingredients: 1000 grams of pork belly slices.
Seasoning: 20 grams of green onion, 15 grams of ginger slices, 15 grams of dried red pepper, 45 grams of secret spices, 80 grams of fine chili noodles, 100 grams of Qishan balsamic vinegar, and 1000 grams of water.
Secret spice formula: 15g cumin, 10g star anise, 5g bay leaf, 8 nutmeg, 5 grass fruit, 2 clove.
Production Method:
(1) The net pan is smooth and a little base oil is reserved. Add in 1000 grams of pork belly and stir-fry for about 5 minutes. After the oil is fried, add 20 grams of green onion, 15 grams of ginger, and 15 grams of dried red pepper.
(2) Add the secret spices and stir-fry for 10 minutes. At this time, the fatty meat has spit out 80% of the oil and the spice flavor is strong. Add 80 grams of fine chili noodles and stir fry quickly until the oil color turns red, and the spices, The whole meat slices are covered with a layer of red chili powder.
(3) Cook 100 grams of Qishan balsamic vinegar into the pot, stir-fry until the vinegar aroma changes from irritation to softness, pour in 1000 grams of clean water, simmer for 40 minutes on low heat, and it will be out of the pot.
Technical key:
1. The traditional bashfulness pays attention to a "wang", that is, more oil, so"
