Shaanxi Noodles

Shaanxi Noodles

1. Prepare flour

2. With salt

3. And make a harder dough

4. 40 minutes with a cap

5. Take out the dough and mix it evenly

6. Knead into thick strips

7. I used my hand to pull it into a potion (3 shots less)

8. Roll the agent into a strip

9. Brush the oil and continue on the noodles for 30 minutes

10. Wash and chop garlic sprouts, wash potatoes, celery, and carrots, cut into thin slices, blanch them in a pot of boiling water, and pack them into small butterflies.

11. Take a strip of noodles, roll them out with a rolling pin, press twice on the noodles with a rolling pin, or brush a layer of oil on the noodles

12. Gently pull it into a 20 cm long noodle, continue to noodle for about 5 minutes

13. Pull up the dough slowly with both hands

14. During this period, the noodles are constantly being pulled up and down, and when they touch the chopping board, they will make the sound of biang and biang

15. Tear from the crimp

16. Fell a few more times on the chopping board

17. Cook the noodles in a pot

18. Remove, adjust light soy sauce, salt, vinegar, spicy oil, garlic sprouts, and meat

Tips:

The noodles can’t be soft, but a little harder (the principle is that the winter is softer than the summer), because the noodles last longer,
The dough must be kneaded and kneaded until the time, otherwise the dough will be difficult to tear.
When pulling the noodles, you need to slowly and forcefully stretch it out.
The meat sintered seeds are fried according to their own taste and made into a five-spice salty umami,
Friends who like hot and sour flavors can refer to my recipes: "Qishan Rouxianzi" and "Xifu Yiju-Qishan Xiangzi Noodle"