Name: Shaanxi People’s "final Dish" [authentic Shaanxi Qishan Smashed Noodles] (multiple Pictures and Super Detailed Explanation)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly; 500g High-gluten flour; Some shallot; Some ginger; 50g Dried yellow flowers; 20g Dried fungus; 100g Old tofu; Small half root carrot; 2 pcs egg; 50g Chives; 20g Soy sauce; A tablespoon Cooking Wine; 250g (aged vinegar) Qishan Vinegar; 2 tablespoons Chili powder; A short paragraph Cinnamon; 2 pcs star anise; Some salt; Some Edible alkali; A teaspoon Five spice powder; Some Chicken Essence

Shaanxi People’s "final Dish" [authentic Shaanxi Qishan Smashed Noodles] (multiple Pictures and Super Detailed Explanation)

by Handsome chef

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The finale? What is your final dish? Chicken, duck, fish, meat?
For Shaanxi people, "noodles" is the final dish. Among them, bashful noodles occupies the top spot. Whether it’s a "birthday event" or during the holidays, only the bowl of bashful noodles is the most anticipated. The importance of "shamzi noodles" in the hearts of Shaanxi people is no less than that. Dumplings.
Every year in the twelfth lunar month, the southern part of the country may be killing pigs, fishing and marinating preserved fish and bacon. As an authentic Shaanxiese, if you don't "carry" a large pot of bashful, it would be unreasonable. Shaanxi people call the making of smashed "Lan" smashed. Since the bashful seeds can be stored for a long time, it is no problem to make a big pot of bashful seeds every Chinese New Year and eat them for half a year.

Now that people's material conditions are better, few people will cook a big pot of bashful meat for half a year. But the tradition of Shaanxi people's love of eating smashed noodles still continues. So if you come to Xi’an to join a friend’s banquet, you will find that the last staple food without exception is a big pot of "smoke noodles."
Regarding Shaanxi's bashful noodles, it is also "a hundred schools of thought contends." Today, I will give you the most well-known "Shaanxi Qishan bashful noodles". It is probably the most detailed and authentic method you can find on the Internet. What are you waiting for if you don't collect it?

Nine characteristics of Qishan bashful noodles:

Thin, gluten, light, fried, thin, sour, spicy, fragrant

The following is an introduction to the production of [Shaanxi Qianzi Noodles] in four parts:

1. The production of meat smelt seeds is exquisite: sour, spicy and fragrant

2. The production of noodles is exquisite: thin, gluten, and light

Three, the preparation of the side dishes Su Qianzi: five colors are indispensable

Fourth, the preparation of smelt soup is exquisite: fried, thin, and glutinous

1. The production of meat smut [sour, spicy, fragrant]

Regarding Qishan meat smelt seeds, they are sour, spicy, and fragrant. In the past, people ate less meat, so it took one year to kill a pig during the New Year. The smart Shaanxi people made the meat "sucky seeds" so that it can be preserved for more than half a year without being bad, except for cooking. Noodles, stir-fried vegetables, and steamed buns are also peerlessly delicious.

The traditional choice of smashed meat is fat and lean 7:3. It is better to be fat than thin. This can be changed according to personal preference.

Ingredients: two catties of pork belly

Seasoning: green onion ginger, cinnamon star anise, five-spice powder, chili powder, cooking wine, soy sauce, balsamic vinegar.

1. Scallion ginger, light soy sauce, cinnamon and star anise, cooking wine.

2. Two tablespoons of chili noodles, one tablespoon each.

3. A small bowl of vinegar is about one-tenth of meat.

2. The production of noodles [thin, gluten, light]

The authentic Qishan smashed noodles are thin, gluten and light. The noodles are best pressed by hand iron rods or rolled out. The best pressed noodles are made. Everyone knows that the pressed noodles have less water content and make them more vigorous. Here I can only roll the noodles by hand. It turned out that my mother did it. This time I came to try the scalpel, and it was still a little short of learning and reporting. In the end, my mother gave me twice when I "collected" it. Here are a few points to remember when making at home, which can also make a good face.

Everyone remember:

Bo: It's all technical work

Tendon: add eggs and salt;

Light: Add alkali

Three, the preparation of the side dish Sushangzi [Five colors are indispensable]

In fact, you can also eat vegetarian food in simmered noodles. The side dishes in simmered noodles vary according to the season, and you can also add them but there are five essentials. They must be five-color:

Red: Carrot

Yellow: egg skin

White: Tofu

Black Fungus

Green: Leek or garlic sprouts are the best.

Fungus tofu means black and white;

The egg symbolizes wealth;

Carrot means prosperity;

The garlic sprouts imply vitality.

Fourth, the preparation of smelt soup is exquisite: fried, thin, and glutinous

This step is called "choking soup" in Shaanxi people's words. Why is it called "choking"? In fact, it is to first explode a spice with oil and then pour the "vinegar" and other liquids, which is called "choking" and the "vinegar fragrance but not sour"

Explain the fried, thin, and Wang

Frying: Frying in Shaanxi dialect means that the noodles and soup must be "hot" or "hot enough" to not eat warm and cold food.

Thinness: It means that noodles should be less soup and wider, and noodles must be eaten carefully: eating noodles without soup, noodles are also delicious. It's finished with one chopsticks, and it is also a "scattered thing" for ordinary young men to eat dozens of bowls of noodles (small things in Shaanxi dialect)

Wang: It's the oily noodle soup. In the past, people were short of oil and water, so when you eat oil, you like to have a layer of red oil floating on it and you only eat noodles instead of soup. Here at home, you don’t need to make it by yourself. . (So I have a slightly discounted appearance here)"

Shaanxi People’s "final Dish" [authentic Shaanxi Qishan Smashed Noodles] (multiple Pictures and Super Detailed Explanation)

1. Prepare the ingredients

Shaanxi People’s "final Dish" [authentic Shaanxi Qishan Smashed Noodles] (multiple Pictures and Super Detailed Explanation) recipe

2. I bought the pork belly (I bought two jin) and cut the fat and thin slices into fingernail-sized slices. The lean meat can be dice.

3. Heat the pan with cold oil, which is about the ratio of one pound of meat to two oil, pour the fat and stir fry.

4. Stir-fry until the fat meat spit oil, pour in the lean meat and stir-fry until most of the moisture is lost.

5. At this time, add a little cooking wine, ginger, cinnamon, star anise and a teaspoon of five-spice powder and stir fry slightly.

6. Add a little bit of soy sauce, salt and chicken essence. More salt should be used for storage, and cooking 2-3 times on weekdays.

7. Add a large amount of vinegar to about a small bowl of 2 catties of meat and about 2 taels of vinegar. In short, the amount is larger, but this is also based on personal taste and the preparation of the later soup, because the soup also needs vinegar. (Although acid is its characteristic, don’t be sour.)

8. Simmer over medium and small heat until the moisture is basically lost for 5-10 minutes. Sprinkle a lot of chili noodles (I use about two tablespoons). Turn off the heat and fry evenly.

9. The cooked meat smut can be stored for a long time in the refrigerator for one or two months, there is no problem, but there must be more, to "seal" the meat

10. Roll out one pound of flour, add one egg, one teaspoon of salt, and half a teaspoon of soda flour

11. Slowly add water to make the dough as hard as possible.

12. Cover and wake up for 30 minutes.

13. Keep kneading the dough until it is very light, then wake up and knead again and again for a few times, it is best to roll the dough with soft light

14. Roll the whole dough

15. Roll the whole dough

16. Roll the whole dough

17. Roll the whole dough

18. Roll the whole dough

19. You can see the hands when you look thin

20. The noodles should be thinner and cut well for later use.

21. This is the rolled noodles. Whether the simmered noodles is delicious or not depends on the quality of the noodles. It must be "thin", "gluten" and "light".

22. For the preparation of vegetable glutinous rice seeds: Carrots are cut into small diamond-shaped slices or finely diced

23. The water turns yellow and black fungus mince.

24. Dice tofu (fried tofu is better, it won't stick to the pan when fried).

25. The eggs are spread out into egg skins.

26. Cut the egg skin into diamond-shaped pieces.

27. Mince the leeks and set aside.

28. Put a little oil in the pot, add carrots, tofu, yellow black fungus and fry until ripe, add a little salt and chicken essence

29. Weigh out the spare.

30. Add a teaspoon of minced ginger and five-spice powder in a hot pan with cold oil and saute until fragrant.

31. Choking in the right amount of "Qishan Fragrant Vinegar" is added according to the amount of vinegar of the meat smelt and your own taste, but the authentic simmered noodles must be sour.

32. Pour in boiling water and bring to a boil.

33. Add the right amount of salt and sesame seeds.

34. Add the fried meat simmered seeds.

35. Noodles

36. You can’t have more noodles. What’s more important is to eat noodles instead of soup. The soup is a bit similar to the “role” of hot pot dipping sauce. I still have a bit too much of it. You must have more soup and less noodles.

37. Pour the choking soup

38. Finally, sprinkle a little egg crust and chives (garlic sprouts are best, no garlic sprouts in summer).

Tips:
1. The key tips for the production of meat smut: 1. The fat can be more, and must not be less. If there is less oil, it is not easy to preserve.

(Fat and thin 7:3 but too fat is not good, I am not so fat)

2. The meat should be cut thinly, not too big, it is not easy to be cooked.

3. The vinegar must be added first, followed by the chili noodles, otherwise the chili noodles will not be fragrant and the vinegar will not be fragrant.

4. The amount of salt should be larger for easy storage, and the salt can also be put last. This has little effect.

5. Remember to turn off the heat before adding chili noodles. In short, it can't be called chili batter.

6. It doesn't matter if you make more smashed meat, put it in the fresh-keeping box and store it in the refrigerator for a few months.

The characteristics of meat sintered seeds are: sour, spicy and fragrant, so the amount of chili noodles and vinegar should be mastered.

2. Friendship tips for making noodles: 1. If you can roll noodles at home, just roll noodles. If you can't, buy leek leaf noodles. In short, they should be thin, gluten and light.

2. The noodles made according to the ratio above are very good.

3. Side dishes tips: 1. In addition to the five colors, you can also add potatoes, beans, enoki mushrooms, etc., but also dice them.

4. Tips for making simmered noodle soup: 1. One way to make simmered noodle soup is my way, and another simpler method is to add water and vinegar directly after cooking without choking the pot, but I still think it tastes better if choked.

2. Here to talk about the selection of vinegar:

The characteristic of Qishan vinegar is dry and sour. It is not very fragrant and it is not very suitable for cooking and mixing vegetables. However, it is very good if Qianzi noodles are sour.

The characteristic of Shanxi vinegar is that it has a slight lack of fragrance and sourness, and it can also be substituted.

However, Zhenjiang rice vinegar is not suitable for its sweet characteristics.