Biangbiang noodles is a traditional food in Guanzhong of Shaanxi Province, also known as trouser belt noodles. If you just look at the words "biangbiang face" and feel puzzled, the belt face will more vividly show us the general shape of this face. Pull a wide and long noodles cooked, sprinkled with a layer of chili powder, hot oil burning hot, up a splash, Zizi sound, the noodles will be good.
Once upon a time, Shaanxi men relied on this bowl of spicy biangbiang noodles, endured the wind and sun on the Shaanxi plateau, and managed their family's livelihood. Today, we'll try Shaanxi biangbiang noodles.
Main ingredients: fresh meat, spinach, tomato, egg, ginger, raw garlic
Practice steps of biangbiang face
1. Dice ginger, garlic and red pepper. Stir fry the eggs and tomatoes, and blanch the spinach. Add starch and egg white to slice and shred fresh meat, stir well and fry in oil.
2. Cook the noodles in the pot. (it is recommended to buy hand rolled noodles in the supermarket). Traditional hand pull wide surface is the most authentic.
3. After the noodles are out of the pot, apply the meat stuffing, scrambled eggs with tomato and diced ginger and garlic. Add some dried chili noodles. Wait for oil.
4. Heat the oil in the pan, when the oil is hot (80%), pour it into a bowl, and add appropriate amount of salt and monosodium glutamate. Dip the oil in the pan while it is hot. Put the vinegar in the pan and stir the oil. (this process can be based on personal taste. The vinegar will taste better after being oiled.)
5. Stir well and enjoy.