Spicy and Sour Chilled Noodles

Name: Spicy and Sour Chilled Noodles
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some Pork belly; 1 sheet Egg skin; 8 Shiitake Mushrooms; 8 lines Carob; Some rape; Some Bean sprouts; Some chopped green onion; Some Vinegar; Some salt; Some Five spice powder; Some Thirteen incense; Some Chili noodles; Some Black Bean Sauce; Some Pixian Doubanjiang

by Hani 22

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In the past few days, apart from feeling sultry or sultry, I learned this smoky noodles for appetizers, but I changed the noodles from start to finish. Smashed noodles are Shaanxi’s flavor snacks, with dozens of varieties. Thin, gluten, light, puffy, sour, spicy, fragrant and other characteristics, the taste is soft and smooth. Among them, Qishan scorched noodles are the most famous. The characteristics of simmered noodles are slender noodles, uniform thickness, fresh fragrant simmered noodles, shiny and ruddy noodle soup, fresh and fragrant, thick but not greasy. The local flavor of Qishan Shaozi Noodles is particularly strong. It is famous for its hot and sour noodles. Because I don’t like to eat thin noodles so much, I used braised noodles this time. The soup was removed and changed to a hot and sour cold noodles. , And it tastes very delicious in this way.
Also, this time I was more depressed because I was busy working in the kitchen all morning on a hot day. When I was ready to take a picture, the camera suddenly broke down. I took 2 normal bashful noodles and some of them were blurred. Do you want to be so unlucky? Yeah. . . "

Spicy and Sour Chilled Noodles

1. Mix into a slightly softer dough and wake for 30 minutes.

2. Rub the length and cut into pieces.

3. Knead into strips and press flat.

4. Roll into a small feature film.

5. Apply oil evenly on each dough for 1 hour.

6. Pour an appropriate amount of water into the pot to boil, stretch the noodles bit by bit by hand, and lower them into the pot. Tap the water a few times to cook, and then rinse with cold water.

7. Cut the vegetables into small pieces for later use.

8. Pour an appropriate amount of oil into the pot and stir fry the pork belly.

9. Pour the five-spice powder, Pixian bean paste, fermented black bean paste, and salt to taste.

10. Stir-fry evenly.

11. Pour the vinegar.

12. Boil for 1, 2 minutes and set aside.

13. Stir-fry the beans and shiitake mushrooms.

14. Pour into a bowl of water and cook.

15. Pour in egg skin, salt, thirteen spices, vinegar to taste, turn off heat and set aside.

16. Rape and bean sprouts are blanched in a pot.

17. Pour a bowl of noodles with some pork belly and some vegetables sprinkle with chopped green onions, pour the chili noodle oil into the pot and fry until fragrant, and pour it on the noodles while it is hot.