Shanxi Small Ramen

Name: Shanxi Small Ramen
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Flour; 50g Soba noodles; 1 piece tomato; 30g Pork filling; 10g olive oil; 8g salt; 1 stage Green onions; 1 small piece ginger; 1 clove garlic; 3g Soy sauce; 1 lettuce; 2ml Cooking Wine; 2g Alkaline Noodles

by Eat delicious aici

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Speaking of Shanxi's noodles, many people will blurt out "sliced noodles." In fact, ramen is also one of the four major noodle dishes in Shanxi, and it is used by Shanxi people to entertain guests. Ramen, Shanxi's homely name is La Tiao Zi. In fact, ramen noodles can be divided into different sizes. After mixing the noodles, knead the noodles and twist them together into a twist shape. When the thickness is uniform, place them on the chopping board and roll them with dry flour. Remove both ends with both hands. Hold one end of each, shake up and down, pull it hard, pull it apart, close it, pull it apart, and close it again. My level is really limited, so I made small ramen, the method is simpler, and it is also suitable for making noodles at home.

Shanxi Small Ramen

1. Today’s noodles are served with marinated tomatoes and minced meat. Let’s introduce how to prepare the tomatoes, cut into small pieces, chopped green onions, and mince ginger and garlic.

2. Pour oil in the pan

3. Add the pork filling and stir fry

4. Add green onion, ginger and garlic

5. Add a small bowl of water

6. Pour a little cooking wine

7. Add tomatoes quickly and cook on low heat

8. When the tomatoes are softened, add a little dark soy sauce

9. A little salt, tomatoes and minced meat will be ready

10. Pick and wash the lettuce, cut into sections for later use

11. Put the soba noodles and flour in a bowl, add a little olive oil, salt, and alkali noodles

12. Slowly add water to form a dough and let it rise for about 20 minutes

13. Spread a thin layer of oil on the chopping board and put the awake dough on. Put the dough and put in the oil

14. Roll into a 0.5cm dough sheet

15. Cut the noodles into evenly wide and thin noodles

16. Hold both ends of a piece of noodles and pull them toward both ends. The oiled noodles are very easy to pull

17. Make water in the pot, add the noodles after the water is boiled. The noodles are almost cooked when they float up

18. Add lettuce and blanch it

19. Take it out, top it with tomatoes and minced meat, with some old Shanxi vinegar, let’s eat~

Tips:
For ramen noodles, the general ingredient standards are: standard powder 5 catties, mixed with water 3 catties to 3 catties 22 taels (increased in winter and reduced in summer), salt is 5 cents, and soda noodles are about 5 cents. When kneading the noodles, beat out the fringe, knead it into a dough, mix it with water to soften it, add alkaline water and knead it evenly after half an hour.