Shredded Noodles
amount of iodized salt. When the meat is six mature add vinegar, stir fry, seven mature add soy sauce, pepper and other seasonings (of course, you can also add other suitable seasonings), when nine mature, almost out of the pot when adding the right amount of red chili powder, stirring, slightly stewed for a while, can be out of the pot. During the period to be very careful to control the fire and time. The fire can not be too fierce, too strong, the meat may be fried old or fried burnt, chili noodles roasted paste affect the color of the soup; fire is not enough, the meat is not cooked, the fishy meat can not be exhausted, and the spicy taste seepage is too deep. Only the fire control, meat fresh, tender, spicy, and the oil bright red and shiny but not very spicy. This is the most basic practice of the meat bacon. How to Make Soup Fungus, soaked in warm water, chopped, to be used. Tofu, thinly sliced, into the hot oil, fried until egg yellow, out of the pot, cut into small diamond-shaped, to be used.
Photos of Noodles in Different Regions (13 photos) Eggs, fried into egg skin, cut into small diamond-shaped slices and set aside. Cauliflower (needle gold), soaked in warm water, cut into about 1.5 centimeters, to be used. Leeks or garlic scapes, garlic scapes are best. Wash, dry, cut into fine slices and set aside to bleach the vegetables. Base vegetable: usually carrots, cut into fine minced pieces. Best if stir-fried directly in the meat bacon just out of the pot, leaving a moderate amount of bacon in the pot. You can also use the right amount of bacon to heat up the pot in a cooler pot, then pour in the carrots, while stirring over a high flame, and put in iodized salt. Half-cooked, simmering slowly over moderate heat, while turning diligently, always simmering the water in the pot dry, in the dish is almost simmering, put monosodium glutamate, pepper and other seasonings. In this should be based on the hot pot of bashfulness and the proportion of vegetables, control oil and spicy flavor appropriate.
Bashful Noodles
There are traditional hand-rolled noodles and machine-pressed noodles: hand-rolled noodles, the noodles should be tough, strong, boiling water out of the pot with a glossy finish. Usually raw noodles, kneaded, covered with a wet cloth and then rolled after five or six hours, so that the surface is tough, easy to roll thin and cut fine, boiling water out of the pot with a glossy, strong and smooth noodles. Machine-pressed noodles are mostly used for weddings, funerals and other occasions when there are many friends and relatives, saving labor and time. How to make soup The best way to make soup is to choose an iron pot, fill it with water, bring it to a boil over a high flame, put in the meat bacon, and then let the water boil again. After the preparation of fungus, eggs, cauliflower, bottom vegetables into the pot, and then seasoned as needed, high-flame boiling after the heat, plus bleached vegetables. Soup should pay attention to the color, that is, red, fresh, bright. Soup flavor can also be fine-tuned according to taste, but to maintain the basic flavor of sour, spicy, fresh, soup into. Pour the hot soup onto the freshly cooked noodles to make a bowl of smooth, flavorful and delicious noodles. Soup is the key to the noodles, so-called a bowl of noodles, seven points of soup, soup is very important. The above is the basic way of making noodles, but to make authentic noodles, you have to pay attention to many details, especially when frying the meat and soup. The flavor of Qishan noodles is mainly sour and spicy, so attention should be paid to the soup. Other places in Guanzhong also have their own flavors. In general, the more west of the place the less vinegar, the more south of the place the more chili.