Authentic Shanxi pasta

Authentic Shanxi pasta

Introduction:

"Shanxi is the capital of pasta. There are thousands of kinds of pasta, such as oil noodles, noodles, pulling pieces, and zhanpian. These are all the pasta that Shanxi families often eat. The pasta in Shanxi stresses the strength of noodles. The taste is refreshing. The dishes are mixed in the noodles. There are hot noodles and zhanmian. It's hard to forget when you eat them. When you eat, you'll want to eat, and your stomach will be full. Ha ha, with the taste of Shanxi people In other words, the noodles we make are more realistic. We hold the big names in our hands and eat them in large mouthfuls. This may be a way for Shanxi people to treat their guests. To get back to the point, the older generation of Shanxi people are very particular about noodles. Now that people are living a good life, many people may no longer make noodles at home, but they buy and eat them by themselves, but they are very uncomfortable Today, I'd like to introduce you to the authentic Shanxi stewed noodles. Let's see how Shanxi people make this simple and good pasta. Maybe you'll fall in love with it

Production steps:

Step 1: Live surface. Two people eat about three bowls of noodles ~ ~ ~ I eat alone, a big bowl is good.

Step 2: add cold water and add it slowly. Avoid cold water by all means. After the noodles are finished, they will wake up vigorously.

Step 3: slowly or into dough, here I tell you a Shanxi people's formula of living noodles ~ ~ three don't stick, noodles don't stick to the hands, don't stick to the basin, hands don't occupy the noodles, this kind of noodles live soft and hard just right, this kind of noodles taste best.

Step 4: cover the living surface with the drawer cloth.

Step 5: close the lid and start waking up. It's about 20 minutes in warm weather.

Step 6: when I wake up, I have prepared the ingredients for the dishes I need, including diced mushrooms, kelp, day lily, dried bean curd, broken fungus, Flammulina velutipes and potato chips.

Step 7: cut onion, ginger and garlic well

Step 8: add a little oil in the pot, stir fry shallot, ginger and garlic

Step 9: stir fry potatoes for 5 minutes

Step 10: pour the rest of the dishes together, add salt, chicken essence, oil consumption, soy sauce, soy sauce, pepper water

Step 11: turn down the heat and start the stew.

Step 12: finally beat an egg, pour it into the stewed dish, beat it into egg flower, thicken it with wet starch, then the dish is ready

Step 13: wake up the good face, to knead back and forth, knead into a smooth dough, because wake up the good face will be soft, so it is easy to knead smooth

Step 14: roll the dough.

Step 15: roll it up like this. There's a formula for this. Roll it up three times, roll it back three times, and roll it back into thin slices.

Step 16: fold back and forth in this way, add dry flour in the middle, so it's not easy to cut and stick

Step 17: make noodles of the same thickness

Step 18: the noodles are ready.

Step 19: add salt to the pan before cooking, so the noodles taste good

Step 20: make the noodles, add the bittern, sprinkle the scallion on it, it's OK

Step 21: This bittern can be used directly even if it is not eaten with noodles, because it tastes great

Materials required:

Flour: three bowls

Potato: a small one

Auricularia auricula: a handful

Dried daylily: a handful

Dried tofu: two pieces

Flammulina velutipes: a handful

Mushroom: two

Kelp: a handful

Onion: always

Egg: one

Ginger: right amount

Garlic: right amount

Salt: two teaspoons

Oyster sauce: 1 teaspoon

Raw soy sauce: a spoonful

Veteran: a large spoon

Chicken essence: a spoonful

Sesame oil: 1 teaspoon

Wet starch: moderate

Note: Shanxi's most particular pasta is its unique live noodles and cooking time. I've told you this. I hope you can make your favorite pasta

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh