Spicy Dry Mixed Noodles

Name: Spicy Dry Mixed Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Cob wheat flour; 210g water; 100g Ground pork; 12g Soy sauce; 30g Shallots; 20g peanut; 0.5g pepper powder; 1 tablespoon Vinegar; 3g White sugar; 1 tablespoon Oyster sauce; Some Oily pepper

by lin leisurely

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

As a native of Shaanxi, he has a deep love for noodles. There is no problem in eating noodles for three meals a day.
In addition to the traditional way of eating noodles, I also like a more Sichuan-like taste. Today’s bowl of spicy dry mixed hand-rolled noodles is a combination of Sichuan and Shanxi. For those who like spicy taste, it’s really true. It's delicious! "

Spicy Dry Mixed Noodles

1. Ingredients are prepared.

2. Arowana dumpling special wheat core wheat flour is added 210 grams of water several times, and the dough is formed for 15 minutes.

3. Put the peanuts in an iron pan over medium-low heat to bake the noodles.

4. The roasted peanuts are finely chopped for later use.

5. Heat oil in a wok, stir-fry the ground meat and add soy sauce.

6. Add a little hot water to boil, and finally collect the juice to make meat strudel. Cut the shallots into chopped green onions.

7. Add a small amount of cold boiled water to the vinegar to dilute, then mix with oyster sauce and white sugar to make a juice.

8. The noodles are rolled out into large, evenly thick noodles, which are slightly thicker and delicious.

9. Cut the rolled noodles into thin noodles.

10. Boil noodles in a soup pot.

11. After the noodles are cooked, remove them from the bowl, pour a little meaty seeds, add ground peanuts, add the oily pepper and the adjusted juice, and finally sprinkle with chopped green onions, mix well and start eating.