Shaanxi Oil Splashed Belt Side

Name: Shaanxi Oil Splashed Belt Side
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 1/2 piece carrot; 100g garlic; 1 short section shallot; 20g Dried fungus; 80g fried tofu; 20g Dried yellow flowers; 1/2 tablespoon Chili powder; 1/2 tsp Five spice powder; 1/4 teaspoon Edible alkali; 250g water; 2 tsp salt; 1 small piece ginger; 45g Vegetable oil; Some corn starch

by Handsome chef

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

For every food lover, "China on the Tip of the Tongue" must be a "gluttonous feast". As a Shaanxiese, Shuai, for me, watching "The Tip of the Tongue" will pay special attention to the Shaanxi cuisine that appears in the film. In the first episode of "Tongue Two", the "trouser noodles" made by an old woman in Lantian County, Shaanxi Province, is one of the most popular and common noodles we eat in Shaanxi. The Guanzhong area where Xi'an is located has been rich in wheat since ancient times, so pasta is the main food of Shaanxi people. Shaanxi people grew up eating noodles from the bottom of their hearts. No matter how many delicacies of mountains and seas they have eaten, the most delicious one in memory is the bowl of noodles. I am handsome and I am not talented. Although I also like to pour the dough, I have not learned 50% of the "skills" of my mother.

Shaanxi Oil Splashed Belt Side

1. Prepare the ingredients for making vegetarian simmered seeds: 1/2 carrot, 100 grams of garlic sprouts, 20 grams of dried yellow flowers, 20 grams of dried fungus, 80 grams of fried tofu, yellow flowers, fungus, carrots, tofu, these are common ingredients of Shaanxi stalks, and it’s okay. Choose seasonal vegetables according to the season, such as beans, garlic sprouts, potatoes, etc. The amount of each ingredient can be matched as you like

2. Dice carrots, diced fried tofu, diced garlic sprouts, soaked yellow fungus and chopped

3. Pour 25 grams of oil into the hot pan and saute the shallots and ginger

4. Pour the carrots and stir fry

5. Then pour in yellow flowers, fungus, fried tofu, garlic sprouts and stir fry for about 2 minutes. If the pan is too dry, add a small bowl of water

6. Add 1/2 teaspoon five spice powder

7. Just add 1 teaspoon of salt and set aside

8. Add 3 grams of salt to flour, 1/4 tsp of alkaline surface, and slowly add water to form a hard dough. Knead it every 20 minutes until the dough is smooth, about 240-250 grams of water. Remember that the dough cannot become soft and wake up. The dough will become soft after making

9. At this time, the dough will be flattened and rolled, and the dough will become softer after waking up.

10. Roll out into thin slices of about 1-2 mm. Sprinkle cornstarch in the middle to prevent sticking. Rolling noodles is a technical job that requires constant practice. So here is just to show everyone. Shuai is not doing very well. Please master noodle rolling pat

11. Cut into three-finger-wide noodles, which can be wide or thin. In addition to rolled out and cut into trousers, there are also noodles that are stretched into trousers—biang biang noodles.

12. The water is boiled and cooked on a large fire

13. Heat about 20 grams of vegetable oil in an oil spoon, rapeseed oil is the best

14. Remove the noodles, pour the simmered seeds, and add 1/2 tablespoon of chili powder, green onion and salt. After the oil is hot, cool slightly and pour it on the spicy noodles. Finally, add the appropriate amount of MSG, light soy sauce and vinegar according to personal preference and mix well.