Er Fu noodles, made at home, Chinese style on the tip of the tongue

Er Fu noodles, made at home, Chinese style on the tip of the tongue

Introduction:

"Since the China broadcast on the tip of the tongue, Shaanxi's" rougamo "and" saozi noodles "have become famous. Friends all over the country yearn for authentic Shaanxi food. However, due to geographical restrictions, many friends can hardly eat authentic Shaanxi food snacks. And now there are too many Shanzhai, leading to the majority of food lovers are greedy and helpless, too far to eat, eating is not authentic. So, as a Shaanxi native, I try my best to present the most authentic Shaanxi cuisine I know to you. I hope to share with you and make progress together. Due to my limited level, family production objective constraints, do not completely authentic, I hope you forgive me. But absolutely kill everything. The previous rougamo has been produced, and today is Erfu. Let's have a piece of Shaanxi Qishan saozi noodles. There are many authentic Shaanxi snacks in my diary, I also do a lot of introduction, interested you can have a look. There are many snacks due to the limited level and the limited production environment at home. I will try to introduce as many as possible to you and restore the source and allusions of "Qishan saozi noodles" made by "family version" of Shaanxi snacks in the future. Let's be more detailed. Please listen to me. I'd better introduce it while making it. "

Production steps:

Step 1: introduce the method of meat saozi first: 1. The streaky pork (I bought two Jin) is fat and thin, cut into thin slices the size of nail plate, and the thin meat can be cut into Ding.

Step 2: 2. Cool the oil in a hot pot, which is about the proportion of one kilogram of meat to one or two oils. Pour in the fat and stir fry.

Step 3: 3, stir fry until fat spit oil, pour lean stir fry, until most of the water loss.

Step 4: 4. Add a little cooking wine, ginger, cinnamon, star anise and five spice powder, stir fry a little

Step 5: 5. Add a little soy sauce, salt and chicken essence. Salt to be more convenient to preserve, usually stir fry 2-3 times.

Step 6: 6. Add a large amount of vinegar, about a small bowl of two Jin meat, about two liang vinegar. In short, the amount should be larger, but it also depends on personal taste and later soup production, because vinegar is also added to make soup. (although acid is its characteristic, we can't eat it any more.)

Step 7: 7. Simmer over low heat until the water is almost lost for more than 10 minutes. Sprinkle a large amount of hot pepper noodles (I use about two tablespoons).

Step 8: 8. Turn off the heat and stir fry evenly.

Step 9: finished product

Step 10: down is the production of noodles: 1, a jin of flour, add an egg, a small spoon of salt, half a small spoon of soda noodles.

Step 11: 2. Slowly add water and hard dough.

Step 12: 3. Cover and wake up for 30 minutes.

Step 13: 4. Knead the dough continuously until it's very light, then wake up and knead it several times. It's best to roll the dough in soft light.

Step 14: roll the noodles (thank you again), roll them into thin slices, and roll the whole process

Step 15: rolling noodles

Step 16: Rolling

Step 17: rolling noodles

Step 18: Rolling

Step 19: the rolling surface is very thin

Step 20: 6. The cut surface should be thinner and cut well for standby.

Step 21: code well

Step 22: Section

Step 23: very thin

Step 24: in fact, you can eat vegetarian saozi noodles only with vegetables. The side dishes in saozi noodles can also be added according to different seasons, but there are five essential things. They must be five colors: Red: carrot yellow: egg skin white: bean curd Black: fungus green: leek or garlic sprout. Garlic sprout is the best. Agaric bean curd means black and white; egg means wealth; carrot means red and fire; garlic means vitality.

Step 25: 1. Cut carrot into small diamond shaped slices or dices

Step 26: 2. Cut black fungus into small pieces.

Step 27: 3. Dice tofu.

Step 28: 4.

Step 29: 5. Cut the egg into diamond shaped pieces.

Step 30: 6, put a little oil in the pot, add carrots, tofu, yellow and black fungus in turn, stir fry until mature, add a little salt and chicken essence.

Step 31: 7. Weigh out the spare.

Step 32: 8. Cut leeks and set aside.

Step 33: start making the soup base. 1. Cool the oil in a hot pan, add ginger powder and five spice powder, stir fry until fragrant.

Step 34: 2. Choke in an appropriate amount of Qishan vinegar. Add it according to the amount of vinegar and your own taste, but the authentic saozi noodles must be sour.

Step 35: 3. Pour in boiling water and bring to a boil.

Step 36: 4. Add appropriate amount of salt and susaozi.

Step 37: 5. Add the fried meat saozi.

Step 6: sprinkle a little leek and leek in summer

Step 39: cook noodles

Step 40: no more noodles. It's called Yixiang. Just eat noodles instead of soup

Step 41: pour it on and eat it

Step 42: why not eat more than ten bowls

Step 43: take a breath

Materials required:

Pork: 2 jin

Flour: 1 jin

Auricularia auricula: right amount

Carrot: Half Root

Eggs: 2

Leeks: moderate

Tofu: right amount

Cinnamon star anise: moderate

Raw soy sauce: a small amount

Vinegar: plenty

Five spice powder: appropriate amount

Chili powder: appropriate amount

Scallion: right amount

Ginger: right amount

Note: saozi noodles have nine characteristics: thin, gluten, light, fried, thin, Wang, sour, spicy and fragrant. The production of saozi noodles in Shaanxi is divided into four parts: first, the taste of meat saozi is exquisite: sour, spicy and fragrant; second, the production of noodles is exquisite: thin, gluten, light, three, vegetable; fourth, the production of saozi soup is exquisite About Qishan meat, saozi is particular about sour, spicy and fragrant. In the past, people ate less meat, so it took a year to kill a pig during the Spring Festival. The wise people in Western Shaanxi made saozi into meat, which can be preserved for more than half a year. Besides making noodles, stir frying vegetables and steamed bread, it is also a delicious food. Raw materials: 2 jin pork seasoning: onion, ginger, cinnamon, star anise, five spice powder, chili powder, cooking wine, soy sauce, vinegar. 1. Onion and ginger, soy sauce, cinnamon and star anise, cooking wine. 2. Two tablespoons of chili noodles, one in thickness. 3. A small bowl of vinegar is about one tenth of meat. Practice: 1, bought the pork (I bought two Jin) fat and thin separately cut into nail size slice, thin meat can be cut Ding. 2. Hot pot cool oil, is about a catty of meat, the proportion of one or two oil, into the fat stir fry. 3. Stir fry until fat spits out oil, pour lean meat and stir fry until most of the water is lost. 4. At this time, add a little cooking wine, ginger, cinnamon, star anise and five spice powder, stir fry a little. 5. Add a little soy sauce, salt and chicken essence. Salt to be more convenient to preserve, usually stir fry 2-3 times. 6. Add a large amount of vinegar, about a small bowl of two Jin meat, about two liang vinegar, in short, the amount should be larger, but it also depends on personal taste and later soup production, because vinegar is also added to make soup. (although acid is its characteristic, we can't eat it any more.) 7. Simmer until the water is almost lost for more than 10 minutes. Sprinkle a lot of hot pepper noodles (I use about two tablespoons). 8. Turn off the heat and fry well.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: hot and sour