Oil spilled noodles of Laoshan pasta

Oil spilled noodles of Laoshan pasta

Introduction:

"Youpo noodles is a classic pasta in Shaanxi Province. The side dishes are simple and delicious! A bowl of delicious pasta is ready, with onion, garlic, leek, coriander, chili, hot oil and two cheers. The noodles are chewy, and the dishes are delicious. They are combined into one, which can be called one of the best pasta in Shaanxi Province! What I share today is the Hancheng version of Youpo ramen, which is also called "youmian" in Hancheng. It is a kind of pasta that every household often eats. It's a simple way to do it. In Hancheng, you can only do it in restaurants. It's very good to do it at home. Self grinding powder is the best choice, if not, supermarket bought high gluten powder is also OK. (please see the tips at the end of the article for specific instructions) I use self grinding powder today. "

Production steps:

Step 1: materials required.

Step 2: Chop garlic, leek, coriander and scallion. Rinse the bean sprouts.

Step 3: mix the flour first, slowly add warm water into the flour, beat it into flocs and knead it into a ball. Let it stand for half an hour to 1 hour, preferably 1 hour. Knead the dough once or twice during standing to make the dough more muscular.

Step 4: knead and smooth the standing surface, and sprinkle a small amount of flour on the chopping board.

Step 5: roll the dough into an oval 0.5cm-0.8cm thick disc. A small amount of flour can be sprinkled during the rolling process. According to the width you need, use a knife to cut the large pieces one by one. If you want to eat extra wide noodles, you should draw wide ones and narrow ones thin ones.

Step 6: take a noodle, hold both ends of it with both hands, shake it, and swing it on the chopping board. When you hear the sound of "Bian, Bian, Bian", the noodle will be pulled. So the wide noodle in Xi'an is also called "Bian Bian noodles" or "trouser bag noodles".

Step 7: This is the noodles.

Step 8: put the pot into the pot after boiling.

Step 9: bring to a boil, add the bean sprouts, bring to a boil, and you can get them out.

Step 10: put leeks in the bottom of the bowl.

Step 11: take out the noodles, put coriander, garlic sprouts and scallions on the noodles, and sprinkle a small amount of 13 spices.

Step 12: add dry chili noodles. Heat the oil in a wok. Ladle two teaspoons of hot oil onto the chili noodles. Add 1 teaspoon of soy sauce and 1 teaspoon of vinegar while it's hot. Then add 1 teaspoon of salt.

Step 13: stir well to eat!

Materials required:

High gluten flour: 400g

Warm water: 240g

Garlic sprouts: 25g

Leek: 30g

Coriander: 20g

Bean sprouts: 200g

Oil: 5 tbsp

Soy sauce: 3 teaspoons

Salt: 3 teaspoons

Thirteen spices: 1 teaspoon

Scallion: Half Root

Note: 1. What I do is Hancheng's method. It's simple and won't make the chopping board full of oil. If it's made of self grinding powder, just use warm water and noodles. If it's high gluten flour bought from the supermarket, you can add 1 teaspoon of salt into the warm water to mix the flour. After melting, use salt water to mix the flour to increase the gluten. My family has been doing this all the time. I have been doing this kind of fight in accordance with this method since primary school, so as long as you read my method carefully, you can succeed. 2. The hardness of flour is about 60% of the weight of flour. This amount of water is enough to tear the noodles apart. I have made it with high gluten flour bought from the supermarket, but there is no self grinding gluten road in the taste. Self milling noodles can be boiled two times, the supermarket's high gluten flour can be boiled one and a half times. 3. Please adjust all the side dishes and seasonings according to your own taste.

Production difficulty: ordinary

Technology: seasoning

Production time: one hour

Taste: spicy