Shanxi

Name: Shanxi
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some corn starch

by tgcyy

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Pingpian is one of the most common Shanxi home-cooked noodles. The method is extremely simple. You only need to pull the noodles into small pieces with your hands. The finished product tastes smooth and firm. You can add toppings and eat it hot, or you can mix it with vinegar after cooling, but you must eat it with this year's new garlic. The authentic gripping film needs to be the size of the fingernail that looks like the thumb, all of which are even. My craftsmanship is not so good, just for your reference. "

Ingredients

Some Flour
Some Corn Starch

Shanxi

1. Add appropriate amount of water to the flour and make a dough, cover it and let it wake up for 20 minutes. The hardness of the dough is the same as that of the dumpling noodles, which is slightly softer than the hand-rolled noodles.

2. Don't knead the awake dough and roll it directly into 0.5 cm thick pieces with a rolling pin.

3. Cut into strips.

4. Sprinkle a little cornstarch on the cut noodles to prevent stickiness. Take the noodles in one hand, pinch them down with the other hand, and then pull the noodles.

5. The pull pieces are placed on the cutting board at intervals. Generally, I pull them directly in the pot after the boiling water is boiled. That requires quick action. If you do it for the first time, try this method.