Shaanxi Qishan Specialty Noodles-sour Noodles in Sour Soup

Name: Shaanxi Qishan Specialty Noodles-sour Noodles in Sour Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some (fresh fine leek leaves) noodles; Some carrot; Some potato; Some Bean King; Some Dried Tofu; Some shallot; Some ginger; Some Garlic sprouts; Some egg; Some Dried chili noodles; Some Thirteen incense; Some Soy sauce; Some salt

by Tiramisu

4.7 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

Speaking of bashful noodles, people can't help but think of Qishan. Because the bashful noodles in Qishan, Shaanxi are notoriously good!
Qianzi noodles are a kind of traditional noodles in eastern Gansu and Guanzhong. It has a long history, especially Qishan Qianzi noodles is the most famous. Qishan smashed noodles are famous for their thin, gluten, light, fried, thin, puffy, sour, spicy, and fragrant.

Qishan smashed noodles pay attention to the slender noodles, uniform thickness, fresh fragrant smashed noodles, oily and ruddy noodle soup, fresh and fragrant, thick but not greasy.

The characteristic of smashed noodles is that the noodles are particularly slender, and the thickness is even. The smashed noodles made are fresh and fragrant, with red oil floating noodles. The soup has a heavier taste, sour and spicy and refreshing. Suitable for young children. Moreover, the status of bashful noodles in the Guanzhong area is particularly important. In rural areas, most families eat bashful noodles at weddings and funerals, birthdays, holidays and even greet relatives and friends.

There are two kinds of noodles, meat and vegetarian. Generally speaking, the meat is the most common, but there are some people who prefer the vegetarian, such as myself!

I like the appetizing and enjoyable sour soup. Especially in such a hot and cold day, the cloudy and sunny days, come to such a bowl of steaming hot and sour soup smashed noodles, can make you feel comfortable from the stomach to the heart. "

Shaanxi Qishan Specialty Noodles-sour Noodles in Sour Soup

1. All kinds of dishes are picked, washed and drained. Cut the bean king, carrots, and dried tofu into small cubes. Cut as small as possible.

Shaanxi Qishan Specialty Noodles-sour Noodles in Sour Soup recipe

2. Peel the potatoes and dice them into small cubes. Wash them with water to remove the starch.

3. Mince the green onion, ginger, and garlic sprouts. The garlic sprouts are also released first.

4. Beat the eggs into the pan and spread them into omelets. Dilute as much as possible, the thinner the better.

5. Cut the quiche into small diamond-shaped cubes and set aside.

6. Put oil in the wok, sauté the shallots and minced ginger.

7. After sauteing, add bean king, potatoes and carrots and stir fry.

8. Add a small amount of water and cook to make the potatoes cooked noodles.

9. Add dried tofu, stir fry evenly, and serve.

10. Raise the pot, pour the oil, and add three spoons of chili noodles to fragrant.

11. After the oil smokes, pour the balsamic vinegar to stimulate the aroma. There must be more vinegar.

12. Fry the vinegar for half a minute, then add a large bowl of cold water to boil, and pour in the previously fried vegetables.

13. Add the right amount of thirteen incense, and put more of it in the right amount.

14. Add appropriate amount of light soy sauce and cook for two minutes.

15. Add salt to taste.

16. Pour in the cut egg cubes. Stir evenly, and the glutinous rice is ready.

17. Turn to low heat to maintain temperature.

18. Add appropriate amount of water to the boiling pot, boil the noodles.

19. After the noodles are cooked, transfer them to a bowl, and pour them on top

20. Sprinkle with minced garlic seedlings, and prepare a bowl of hot and fragrant sour soup and sour noodles.

Tips:
1. The key to this smashed noodle is the soup, which at least highlights the two characteristics of sour and spicy.

2. The boiled noodles can't be cooked before, otherwise they won't be chewy.

3. Sprinkle the garlic sprouts before the noodles are served to preserve the aroma of the garlic sprouts and enhance the taste.