Shaanxi Qishan Bash Noodles
1.
Prepare the ingredients. Cut the fat and thin pork belly into fingernail-sized slices. The lean meat can be dice.
2.
Hot pan with cold oil, which is about the ratio of one catty of meat to two oils, pour the fat and stir fry; stir fry until the fat is spit out, pour the lean meat and stir fry, until most of the moisture is lost
3.
At this time, add cooking wine, ginger, cinnamon, star anise, and five-spice powder and stir fry slightly; then add a little bit of soy sauce, salt and chicken essence; more salt for storage, usually stir 2 to 3 times
4.
Add a large amount of vinegar to a small bowl of 2 catties of meat or 2 taels of vinegar. In short, the amount should be 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, but Don’t eat it sour; let’s simmer on medium and low heat until the moisture is basically lost for 5 to 10 minutes. Sprinkle a lot of chili noodles and turn off the heat and stir-fry evenly. The meat strudel is finished.
5.
Add one egg to one catty of flour, one teaspoon of salt, and half a teaspoon of alkaline noodles. Slowly add water to make the dough as hard as possible.
6.
Cover and wake up for 30 minutes, keep kneading the dough until it is very light, then wake up and knead again and again, it's best to roll the dough with soft light
7.
Roll the whole dough
8.
Rolling noodles full 2
9.
You can see the hands when you look thin
10.
The noodles should be thinner, cut well and set aside
11.
If you can roll the noodles at home, you can roll the noodles. If you can’t, buy the leek leaf noodles. Anyway, they should be thin, gluten and smooth; the noodles are made according to the ratio above. The noodles are very good.
12.
Carrots are cut into small diamond-shaped thin slices or finely diced; watery day lily and black fungus are minced
13.
Dice the tofu. Deep-fried tofu is better. It won’t stick to the pan when fried; the eggs are spread out into egg skins.
14.
Cut the egg skin into diamond-shaped pieces, mince the leeks and set aside
15.
Put a little vegetable oil in the pot, add carrots, tofu, day lily, black fungus and stir-fry until mature, add salt and chicken essence; set aside, and make the vegetarian seeds
16.
Add ginger and five-spice powder in a hot pot and stir fry until fragrant. Add a proper amount of balsamic vinegar according to the amount of vinegar and your own taste. But the authentic noodles must be sour.
17.
Pour in boiling water and bring to a boil, add salt and vegetarian seeds
18.
Just add the fried meat strudel; sprinkle with egg crust and chives at the end, garlic sprouts are the best
19.
It’s all right now, so let’s cook the noodles.
20.
Pour the soup, spread your arms and "chat"
Tips:
1. In fact, light-added vegetarian dishes in the noodles can also be eaten vegetarian noodles. The side dishes in the noodles vary according to the seasons, and can also be added but there are five essentials. They must be five colors: red: carrots; yellow: eggs Skin; white: tofu; black: fungus; green: leek or garlic sprouts; garlic sprouts are the best, fungus tofu means black and white; eggs symbolize wealth; carrots signify prosperity; garlic sprouts signify vitality;
2. The production of simmered soup is exquisite: fried, thinned, and glutinous. In the words of Shaanxi people, this step is "choking soup". Why is it called "choking"? In fact, it is to first explode a spice with oil and then pour the "vinegar" and other liquids. This is called "choking" and the "vinegar fragrance is not sour". Then explain the fried, thin, and Wang-fried: in Shaanxi Frying means that the noodles and soup must be "hot", "hot enough", and not warm and cold, and must be hot; thin: it means that noodles should be less soup and wider, and noodles must be eaten carefully: only noodles and no soup. Noodles are also a mouthful. It's done with one chopsticks. Generally, it's also a "scattered thing" for a young man to eat dozens of bowls of noodles (a small thing in Shaanxi dialect); Wang: It's said that the noodle soup is oily. In the past, people were short of oil and water, so they liked it when eating oil. There is a layer of red oil and I only eat noodles and not soup. Everyone makes it at home. It’s not necessary. There is no more oil. It’s a pity. Who can stand it after drinking it in the summer? (So I also have a slight discount on the appearance here. Up).
