Nutrition version of Shaanxi Youpo noodles

Nutrition version of Shaanxi Youpo noodles

Introduction:

"The most representative of Shaanxi pasta is the oily noodles. The spicy smell is delicious, and the red color is attractive. My husband always eats a big bowl. But the traditional oil noodles are heavy oil and salt, and the side dishes are single. Small changes can make it more nutritious

Production steps:

Step 1: warm water and noodles, soft and hard. According to personal habits, it's suggested to be a little hard. If it's too soft, it's not easy to tear it apart.

Step 2: fully knead the face until the surface is smooth and there are no pimples. It's a physical job

Step 3: apply a little oil on the chopping board and roll it with a rolling pin. It doesn't need to be too thin, just have the thickness of the little finger.

Step 4: after rolling, apply oil on both sides, put it on a plate or basin, cover it with plastic film or cover it to prevent the surface from drying. Calm for 30 minutes and wake up.

Step 5: prepare ingredients during waking up. Cut the vegetables well. Add a little salt and a few drops of oil to the boiling water. Put the vegetables into the boiling water and blanch them quickly. Remove and set aside.

Step 6: lay the dishes at the bottom of the bowl. Generally, bean sprouts and other hard dishes are spread at the bottom.

Step 7: cut the scallion and set aside

Step 8: boil a pot of water and prepare for the next step. Main points of noodles pulling: cut into strips slightly wider than the thickness of fingers, flatten them alternately with two thumbs, then hold the two ends, pick them up, gently pull them apart, lengthen and thin the noodles, finally pinch the place tightly held at both ends with hands and cook them in the pot. Take it out and put it on the dish.

Step 9: add onion, pepper, salt and soy sauce to the noodles. Bring the oil to a boil in a hot pan, turn off the heat and let it stand for half a minute, then sprinkle evenly on the pepper and scallion. Add garlic and vinegar when eating. Nutritious and delicious! In Shaanxi dialect, it is "Tuo Zha lie"!

Materials required:

Flour: 6 tbsp

Vegetables: 5

Mung bean sprouts: 1 piece

Carrot: 1 piece

Auricularia auricula: 2 pieces

Salt: 0.5 TSP

Soy sauce: 1 teaspoon

Onion: 1 Section

Hot pepper noodles: 2 tbsp

Garlic: 3 pieces

Vinegar: 1 teaspoon

Oil: 2 teaspoons

Precautions: 1. Choose corn oil. Rapeseed oil is commonly used in traditional practice. Although rapeseed oil is fragrant, the oil with high erucic acid content should be eaten less by patients with coronary heart disease and hypertension. 2. Add side dishes. There are only small vegetables and bean sprouts in authentic oil noodles. For more balanced nutrition, you can add five color vegetables, such as agaric, yellow pepper, carrots and so on. In particular, carotene and vitamin A in carrot are fat soluble, which are more suitable to be added in oily noodles. 3. Hot oil should not be poured on garlic. You can add garlic when you stir it before eating. As the saying goes: if you don't eat garlic for noodles, you will get half the nutrition.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: slightly spicy