Shaanxi People Come to See-qishan Bashful Noodles
1.
Mix the noodles with warm water and make the noodles as firm as possible so that the rolled noodles will be stronger. After the noodles are made, add plastic wrap to wake up for 10 minutes;
2.
Taking advantage of the opportunity to wake up the noodles, cut carrots and long beans into diced pieces (you can also add tofu, garlic sprouts, fungus, etc.) for later use;
3.
This step is the key point. Whether the bashful noodles are good or not, the key is to see how strong the noodles are. Roll the noodles into a slightly thicker round shape;
4.
Cut the noodles, cut the noodles into thin strips. I guess I won't be able to learn this for a lifetime; mother-in-law is working hard!
5.
Spread all the cut noodles on the cutting board, sprinkle some flour or cornmeal to prevent adhesion;
6.
Prepare the bleaching, which is the side dish sprinkled on top of the soup; today I used eggs and garlic sprouts (you can also use leeks instead). The eggs are made by our kids to help you beat them and mix well.
7.
Spread the eggs into egg pancakes and cut them into small diamond-shaped pieces, and cut the garlic sprouts into small cubes for later use;
8.
Stir-fry, adjust the simmered soup, this step is also very important. First, fry the various diced vegetables that were previously cut and remove them for later use. Prepare a pot of boiling water. When the water is boiled, pour in the freshly fried vegetables, and add the simmered meat (expose another day) Method, hehe) Then add various seasonings and balsamic vinegar, and adjust to low heat;
9.
Transfer the cooked noodles to a bowl, add simmered soup, sprinkle with bleached flowers, and a bowl of delicious simmered noodles is ready! There is nothing to be greedy!
Tips:
Reminder: Be careful when making scorched soup, be sure to change to low heat, let the soup roll slowly, not over high heat, this will affect the umami taste of the soup.
