Teach you to cook Shaanxi specialty pasta at home, which is crystal clear, chewy and delicious. There are many kinds of snacks in Shaanxi, and each place has its own special cuisine. In Binxian County, Xianyang, there is a special noodle-Imperial Noodles, which is very popular among local people. Imperial noodles are also called jade noodles and pink noodles. This kind of royal noodles is not only a kind of pasta, but also similar to cold noodles, but different from the characteristic pasta of cold noodles. Because its making method is called "vermicelli", it is famous for its bright appearance. Today, I will share with you the self-made method of this Shaanxi specialty snack, Royal Noodles. It looks like cold rice noodles, but it is not cold rice noodles. It's smooth and refreshing. Let's see how to make it with me.

Prepare ingredients:

Good dough, clear water, mung bean sprouts, shredded cucumber, pepper water, vinegar water, garlic water, salt and oil.

Specific practices:

1. Wash your face now. This is the dough I made in advance, and then I washed it with water. Soak for a few minutes before washing, so it's easier to wash. Just wash it by hand until all the starch in it is washed away.

2. Wash the water until it is thick every time, then pour the washed noodle water into another basin, continue to pour clean water into the basin, and wash it repeatedly. At this level, the gluten will be washed out. If you wash it less often, gluten will become sticky. The washed gluten will be strong and taste good.

3. This is flour water for washing gluten, and let it stand for about 6-7 hours.

4. Now steam the gluten in the pot. This gluten doesn't need anything added. Steam on high fire for about 15-20 minutes.

5. Steam the gluten, take it out to cool, and then tear it into small pieces by hand.

6. The surface water has settled. Pour away the clear water on it, leaving only the surface water that has settled down, then stir the surface water evenly with chopsticks, and then filter it with a sieve to remove the filtered impurities.

7. Put some oil in the pot, then pour the filtered flour water into the pot, turn on a small fire and stir with chopsticks. With the increase of temperature, the noodle water will solidify slowly, and it should be stirred constantly to prevent the bottom of the paste from sticking to the pot. Mixing will become more and more difficult until the dough is blue and does not touch your hands. You can turn off the fire.

8. Pour the dough on the oiled chopping board, put some oil on your hand and knead the dough into strips, then knead it into several equal parts, knead the small dough into thin and even pieces, or knead it into strips, and brush a layer of oil evenly on it.

9. Steam on high fire for 20 minutes and let it cool.

10. It's air-cooled now. Especially elastic. Can be cut into thin slices, strips or disks with a knife.

1 1. Cut and put in a bowl. Add gluten to the bowl, add mung bean sprouts and shredded cucumber, pepper water, vinegar water, garlic water and salt, and finally add oil and spicy seeds and stir well to serve. Today's home-cooked royal noodles are ready, and friends who like them may wish to try them at home.