Biángbiáng noodles, also known as Biángbiáng noodles or "Biao Biao noodles", "Bing Bing noodles", is a traditional Han Chinese noodle dish in Guanzhong, Shaanxi Province, also known as "Biángbiáng noodles", which refers to flour made from wheat milled in Guanzhong, and is usually hand-pulled into long, wide, and thick strips of noodles. It is made from the finest flour, seasoned with soy sauce, vinegar, monosodium glutamate, and peppercorns in noodle broth, fished into the noodles, and drizzled with hot vegetable oil.

The recipe is as follows:

Main ingredient: 1 500g flour, 1 tomato, 1 carrot, 1 piece of tofu, 1 piece of thigh meat, 200g potatoes, water

Accessories: moderate amount of hot pepper in oil, moderate amount of soy sauce, 1 small spoon of salt, 1 spoon of five-spice powder, 3g of sugar, moderate amount of yeast, moderate amount of bean sprouts, moderate amount of bok choy

Making steps:

1, prepare all the ingredients.

2, potatoes, carrots, tofu, thigh meat, all cut into small dices of about 7 millimeters, tomatoes cut into pieces spare.

3, the pan to a little bottom oil, put fine sugar, fried sugar color.

4, put the cut meat diced stir fry color, salt, soy sauce, meat whistle stir fry good spare.

5, pour a little bit of oil in the pan, put in the cut potatoes, carrots, stir fry.

6, add salt, five-spice powder.

7. Pour in the tofu.

8. Stir fry the pan and set aside.

9, into the cut tomatoes.

10, add some water, stir fry tomato sauce.

11, pour into the fried potatoes, carrots, tofu diced.

12, collect the soup (not dry), pour in soy sauce to taste.

13, flour, yeast into the pot, add water.

14. Add water while kneading, knead until three light (basin light, hand light, surface light), this dough should be hard.

15: Let the dough rise for 1 hour, not completely, just relax the dough. Divide the dough into 70-80g portions.

16: Roll the dough into strips.

17: Place the dough on a plate and brush with oil (you can brush a little more).

18: Cover with a clean bag or plastic wrap and let rise for 15 minutes.

19: Roll out the loosened noodles into a beef tongue shape.

20: Using a rolling pin, press firmly in the center.

21. Pick up the sheet of pasta in the shape of a cow's tongue, and pull it evenly from the center to the sides, which is very good at this time, because the pasta is soft and hard, and there is oil on the surface. It can be pulled to more than half a meter long.

22, and then pull from the center (is just the rolling pin pressing place).

23, pulling the attention, one end of the tear, one end do not tear, so that a noodle foot more than a meter long.

24, the pot of water boiling below, when the noodles are almost ready to put into the bean sprouts and bok choy. This noodle is very good cooked, 3 minutes or so, fish out and pour on the vegetables and meat shame, oil splash hot pepper mix can be.