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How to make biangbiang noodles delicious? Teach you three ways to satisfy your taste

biangbiang noodle is a kind of traditional pasta of Guanzhong Han nationality in Shaanxi Province, also known as trouser belt noodle. It refers to the flour ground from Guanzhong wheat, which is usually hand pulled into thick noodles. It's made of fine flour. Add soy sauce, vinegar, monosodium glutamate, Chinese prickly ash and other seasonings into the noodle soup. Take in the noodles and pour in lard. It is characterized by hot and sour flavor, diuresis and warm stomach.

Ingredients: Hand Rolled 2 jin noodles (different from person to person) (flour is best ground by Guanzhong winter wheat), hot pepper noodles (best is xianxianxianchili), biangbiang noodles, peanut oil, carrot, green garlic, green onion, ginger, garlic, Chinese prickly ash (some)

Practice 1

1. Shred carrot, blanch in boiling water, set aside

2. Chop garlic, ginger, garlic and scallion, set aside

3. Noodles are cooked, dried and waterable

4. Heat the peanut oil, pour in the Chinese prickly ash, heat the oil over medium heat. 5. Take out the noodles and put them in a bowl. Sprinkle the noodles with onion, ginger, garlic, green garlic and hot pepper

6. Pour hot oil on the face while it is hot

Practice 2

1. Shred carrot, blanch in boiling water, set aside

2. Chop garlic, ginger, garlic and scallion, set aside

3. Noodles are cooked, dried and waterable

4. Heat the peanut oil, pour in the pepper, and heat it over medium heat

5. Take out the noodles and put them in a bowl. Sprinkle the noodles with onion, ginger, garlic, and chili

6. Pour hot oil on the face while it is hot

Practice 3

Main ingredient: low gluten flour

Accessories: water, carrots, garlic moss, dried daylily, black fungus, tofu, onion, ginger

Seasoning: monosodium glutamate, salt, five spice powder, chili powder, soy sauce, vinegar

1. The ingredients for making susaozi: carrot half root, garlic bolt 100g, dried yellow flower 20g, dried agaric 20g, fried tofu 80g (yellow flower, agaric, carrot, tofu these are the common ingredients of Shaanxi saozi, you can also choose seasonal vegetables according to the season, such as beans, garlic bolt, potatoes, etc., the amount of each kind of ingredients can be as you like), carrot diced, fried tofu diced, Dice garlic sprouts, soak Auricularia auricula and chop them.

2. In the hot pot, pour in 1 tbsp oil to saute shallot and ginger. First pour in carrots and stir fry. Then pour in yellow flower, fungus, fried bean curd and garlic stalk in turn. Stir fry for about 2 minutes (if the pot is too dry, add half a bowl of water). Add half a tbsp five spice powder.

3. Add a teaspoon of salt and set aside.

4. Add 3G salt to medium gluten flour, 1 / 4 teaspoon soda flour, slowly add water and form a hard dough. Knead every 20 minutes until the dough is smooth (about 240-250g water, remember that the dough can't be soft, and it will become soft after waking up).

5. At this time, the dough starts rolling according to the flat, and the dough will become soft after waking up.

6. Roll it into a 1-2mm thin sheet, and sprinkle corn starch on the way to prevent sticking (rolling is a technical work, which needs continuous practice, so here is just to show you. If you are handsome, you can't do it very well, please pat it gently).

7. Cut into three finger wide noodles (can be wide or thin, Shaanxi trouser belt noodles in addition to rolling out and cutting into trouser belt shape, there is also stretched into trouser belt noodles -- biangbiang noodles).

8. Bring the water to a boil and cook the noodles over high heat.

9. The heat of oil spoon is about 20g of vegetable oil (rapeseed oil is the best).

10. Take out the noodles, pour on saozi, add half a teaspoon of chili powder, scallion and salt, cool slightly after the oil is hot, and pour on the chili noodles. Finally, add appropriate amount of monosodium glutamate, soy sauce and vinegar according to personal preference, and mix well.