The "final dish" of Western Shaanxi people

The "final dish" of Western Shaanxi people

Introduction:

"Final dish? What is the final dish of your family? Chicken, duck, fish, meat? For Shaanxi people, "noodles" is the final dish. Among them, saozi noodles occupy the top position. Whether it's a "red and white wedding" or a new year's festival, only that bowl of "saozi noodles" is worth looking forward to. Saozi noodles are no less important than dumplings in Shaanxi people's minds. When it comes to December every year, the South may be killing pigs, fishing and salting cured fish and bacon. As a native of Western Shaanxi, it would be hard to say if he does not "take" a pot of saozi. Shaanxi people call making saozi "Lan" saozi. Because saozi can be preserved for a long time, it's no problem to make a big pot of saozi every new year and eat it for more than half a year. Now that people's material conditions are good, few people will cook a large pot of saozi meat for half a year. However, the tradition of eating saozi noodles is still going on. So if you come to Xi'an to attend a friend's banquet, you will find that the last staple food without exception is a large pot of "saozi noodles". About saozi noodles in Shaanxi, there is also "a hundred schools of thought contend". Today, I will give you the most well-known "Shaanxi Qishan saozi noodles", which is estimated to be the most detailed and authentic way you can find on the Internet. What are you waiting for without collecting? Qishan saozi noodle has nine characteristics: thin, gluten, light, fried, thin, Wang, sour, spicy and fragrant. The production of Shaanxi saozi noodle 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; third, the production of vegetable saozi is exquisite: five colors are indispensable; fourth, the production of saozi soup is exquisite: fried and thin Wang Yi, rousaozi making [sour, spicy, fragrant] Qishan meat saozi stresses 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 the meat into "saozi", which can be preserved for more than half a year. In addition to making noodles, stir frying vegetables and steamed bread, it's also delicious. The traditional choice of saozi meat is fat to thin 7:3, which can be changed according to personal preference. 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. 2、 The production of noodles [thin, gluten, light] the authentic Qishan saozi noodles pay attention to thin, gluten, light. Noodles are best pressed by hand with iron bars or rolled out. It's best to press them out. As we all know, the water content of pressed noodles is less and they don't taste better. Here, I can only roll noodles by hand. Originally, it was made by my mother. This time, I came to test the ox knife, which was also a learning report. It was still a little insufficient. Finally, my mother gave me two tricks. Make it at home, remember a few points can also make good noodles. Remember: thin: it's all technical, flexible: add eggs and salt; light: add alkali; 3. The production of vegetable saozi noodles. 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, which must be five colors: Red: carrot yellow: white egg skin: black bean curd: Auricularia auricula green: leek or garlic seedling is the best. Agaric bean curd means black and white; egg means wealth; carrot means red and fire; garlic means vitality. 4、 The production of saozi soup is particular: fried, thin, Wang, in the words of Shaanxi people, it is "choking soup". Why is it called "choking"? In fact, it is to fry a spice with oil first, and then pour in "vinegar" and other liquid, which is called "choking". This is called "vinegar fragrance but not acid". Then explain fried, thin, Wang Jian: in Shaanxi dialect, fried means that noodles and soup should be "hot" and "hot enough" instead of warm and cold food. Thin: that is to say, noodles should be less, soup should be wide, and eating noodles should pay attention to: only eat noodles without soup, noodles are also a fragrance. A chopstick is finished, and it's also a "broken thing" for a young man to eat dozens of bowls of noodles (a small thing in Shaanxi dialect). Wang: it's about the oily noodle soup. In the past, people were short of oil and water, so they like to eat oil with a layer of red oil floating on it. They only eat noodles instead of soup. There's no need to make it at home. There's not much oil. It's a pity. Who can stand it after drinking it in summer. (so I also have a slight discount here.)

Production steps:

Step 1: prepare raw materials

Step 2: buy the pork (I bought two Jin) fat and thin separately cut into nail size slice, thin meat can be cut into Ding Ding.

Step 3: cool the oil in a hot pan, which is about the proportion of one kilogram of meat to one or two oils. Pour in the fat and stir fry.

Step 4: stir fry until fat spits oil, pour lean meat and stir fry until most of the water is lost.

Step 5: add a little cooking wine, ginger, cinnamon, star anise and five spice powder, stir fry a little.

Step 6: add a little soy sauce, salt and chicken essence. Salt to be more convenient to preserve, usually stir fry 2-3 times.

Step 7: 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 8: simmer for 5-10 minutes until the water is almost lost. Sprinkle a large amount of chili noodles (I use about two tablespoons). Turn off the heat and fry well.

Step 9: the prepared meat can be preserved for a long time. It's no problem to keep it in the refrigerator for a month or two, but there must be more. Seal the meat

Step 10: roll down a catty of flour, add one egg, one small spoon of salt and half a small spoon of soda flour

Step 11: slowly add water and water to make the dough as hard as possible.

Step 12: cover and wake up for 30 minutes.

Step 13: 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: the whole rolling process

Step 15: the whole rolling process

Step 16: the whole rolling process

Step 17: the whole rolling process

Step 18: the whole rolling process

Step 19: look very thin, you can see the hands

Step 20: the section should be thinner and cut well for standby.

Step 21: This is a good rolled noodles. Whether the noodles taste good or not depends on the quality of the noodles. We must be "thin", "gluten" and "smooth"

Step 22: garnish: cut carrot into small diamond shaped slices or dices

Step 23: cut black fungus into small pieces.

Step 24: dice tofu (fried tofu is better, it won't stick to the pan when frying).

Step 25: spread the eggs into skin.

Step 26: cut the egg into diamond shaped pieces.

Step 27: cut leeks and set aside.

Step 28: put a little oil in the pot, then add carrot, bean curd, yellow and black fungus, stir fry until mature, add a little salt and chicken essence

Step 29: weigh out the spare.

Step 30: cool the oil in a hot pan, add ginger powder and five spice powder and stir fry until fragrant.

Step 31: choke in an appropriate amount of Qishan vinegar. Add it according to the amount of vinegar and your own taste, but make sure the authentic saozi noodles are sour.

Step 32: add boiling water and bring to a boil.

Step 33: add appropriate amount of salt and susaozi.

Step 34: add the fried minced meat.

Step 35: cook noodles

Step 36: you can't have too many noodles. What you pay attention to is "Yixiang" only eats noodles and doesn't drink soup. Soup is a bit like the "role" of hot pot dip. I still have too many noodles and soup

Step 37: pour the choked saozi soup

Step 38: Sprinkle egg skin and leek (garlic sprout is the best, no garlic sprout in summer) a little

Materials required:

Pork: 1000g

High gluten flour: 500g

Scallion: right amount

Ginger: right amount

Dried yellow flower: 50g

Dried agaric: 20g

Tofu: 100g

Carrot: Half Root

Eggs: 2

Leek: 50g

Soy sauce: 20g

Cooking wine: 1 tablespoon

Qishan vinegar (mature vinegar): 250g

Chili powder: 2 tablespoons

Cinnamon: a short piece

Star anise: 2

Appropriate amount of salt and chicken essence

Edible alkali: appropriate amount

Five spice powder: 1 teaspoon

Note: 1, meat saozi production key tips: 1, fat can be more, must not be less, less oil is not good to preserve. (fat thin 7:3, but too fat is not good, I'm not so fat.) 2. The meat should be cut thin, not too big, not easy to ripen. 3. Must be first add vinegar, then add chili noodles, otherwise chili noodles do not smell, vinegar will not smell. 4. The amount of salt should be larger for preservation, and the salt can be put last. This has little effect. 5. Remember to turn off the heat and add chili noodles. In short, we can't call it chili batter. 6. It's OK to make more saozi meat. It's absolutely OK to put it in the box and keep it in the refrigerator for a few months. The characteristics of minsaozi are: sour, spicy and fragrant. Therefore, the amount of chili noodles and vinegar should be controlled well. 2、 Tips for rolling noodles: 1. If you can roll noodles at home, you can roll them. If you can't, you can buy leek leaves. In short, they should be thin, gluten and smooth. 2. He Mian according to the proportion above me, the noodles are very good. 3、 Side dishes tips: 1. In addition to five colors, you can also add potatoes, beans, Flammulina velutipes and so on, but also diced. 4、 Tips for making saozi soup: 1. One way to make saozi noodle soup is my way of doing it. Another simple way is to add water and vinegar directly after frying without choking the pot, but I still think choking is better. 2. Let's talk about the selection of vinegar: Qishan vinegar is characterized by dry acid, not very fragrant, not very suitable for cooking, but it's very good on the premise that saozi noodles pay attention to sour words. Shanxi mature vinegar is characterized by a slight lack of aroma and sour taste, which can also be replaced. But Zhenjiang rice vinegar