Shaanxi Youpo noodles

Shaanxi Youpo noodles

Introduction:

"The shape of Shaanxi noodles is as follows: the wide and long noodles are as wide as a belt, commonly known as" biangbiang noodles "; the two wide noodles are as thin as leek leaves; the dragon's whisker noodles are as thin as silver needles; the head of the chopsticks are as thick as chopsticks; the blade of the sword is as triangular as a sword; and the hollow noodles are pulled into short sections. Shaanxi oil spilled noodles are long, smooth, tough, sour and spicy. The moment hot oil is poured on the noodles, the aroma of pepper is mixed with the fragrance of garlic and shallot. The aroma is overflowing. A taste of it is a strong Shaanxi flavor. Each family has its own way of doing things, and the final step is to pour hot oil on it, keep the changes from its origin, master the soul, and then make your own taste according to your own needs. "

Production steps:

Step 1: put 300 grams of flour into the bowl

Step 2: add appropriate amount of salt in a small bowl, melt it with water, and then slowly add it into the flour

Step 3: mix the flour into cotton wadding

Step 4: mix the flour into cotton wadding

Step 5: cut onion and garlic separately

Step 6: prepare the right amount of chili powder (according to each person's spicy degree). Take a small bowl and add the soy sauce and a little vinegar. Mix and set aside

Step 7: then cut into about 30g small dough and knead it into strips.

Step 8: knead each dough into strips, apply oil and let stand for 20 minutes.

Step 9: take a portion of dough and roll it into long strips. Use a rolling pin to press out a strip mark in the middle

Step 10: put the dough on your hands, hold both ends of the dough with both hands, pull the long dough with both ends, and tear it from the middle of the elongated dough (where the rolling pin presses out the mark)

Step 11: put the dough on your hands, hold both ends of the dough with both hands, pull the long dough with both ends, and tear it from the middle of the elongated dough (the place where the rolling pin presses out the mark)

Step 12: put the cooked noodles into a bowl, and then add the chopped green onion, garlic, chili noodles and 2G salt

Step 13: heat some oil to 80% heat, immediately sprinkle it on the hot pepper noodles and green onion, hear the sound of "Yiyi", pour in vinegar and soy sauce juice, and stir well

Materials required:

Flour: 300g

Water: 160g

Salt: right amount

Chili powder: appropriate amount

Rice vinegar: right amount

Oil: right amount

Soy sauce: moderate

Chives: right amount

Garlic: right amount

Note: burn some oil to 80% heat, immediately sprinkle it on the chili noodle and onion powder, hear the sound of "Yiyi", pour in vinegar and soy sauce juice, and stir well

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: spicy