Biangbiang noodles recipe 1

Ingredients

Fresh meat, spinach, tomatoes, eggs, ginger, garlic

Method

1. Dice ginger, raw garlic, and red pepper and set aside. Stir-fry the eggs and tomatoes and blanch the spinach and set aside. Slice and shred the fresh meat, add starch and egg white, mix well, fry in oil and set aside.

2. Boil the noodles in water and cook them in a pot (it is recommended to buy hand-rolled noodles in the supermarket). The traditional hand-pulled noodles are the most authentic.

3. After the noodles are out of the pot, apply the previously prepared meat filling, tomato scrambled eggs, and diced ginger and garlic. Add appropriate amount of dried chili powder. Wait for the oil to boil.

4. Heat oil in a pot. When the oil is hot (80%), pour it into a bowl and add appropriate amount of salt and MSG. While the pan is hot, dip it in oil. Pour the vinegar upside down in the pan to stir up the oil. (This process can be based on personal taste. The vinegar will taste better after adding oil)

5. Stir evenly and enjoy.

Biangbiang noodles recipe 2

Materials

High-gluten flour, spinach, coriander, green onions, soy sauce, balsamic vinegar, sesame oil, monosodium glutamate, and spicy oil.

Method

1. First put the flour into a clean basin and pour cold water into the middle.

2. Use chopsticks to slowly stir the flour into a flocculent form. Add salt to make the dough stronger. Add an appropriate amount of water until all the flour is evenly mixed.

3. Knead the dough with your hands. The standard for kneading the dough is "three lights", that is, the surface is shiny, the basin is shiny, the dough does not stick to your hands, and the basin is clean

4. Then cover it Cover with a layer of plastic wrap and let rise for 30 minutes

5. Then take out the dough and knead it into a long strip

6. Divide the dough evenly into small pieces. (I am kneading wide noodles, and the dough is about 35 grams. If it is narrow noodles, 20 grams is enough)

8. Take out the dough at this time and you will find that it is very soft. Roll out the small dough into the shape of ox tongue and press two marks with a rolling pin

10. Roll the smaller dough into the shape of ox tongue

11. Use the rolling pin to press it in the middle Just one mark will do

12. Use the same method to pull, beat and stretch the noodles. Then tear it from the middle and it's successful

13. This is the prototype of the chewy noodles. The width is really like a "waistband"

14. Then use the same method to pull all the large and small ingredients into noodles

15. At the same time, add the water in the pot Bring to a boil, put in the pulled noodles and cook, remove and put on a plate

16. At the same time, prepare minced green onion, minced ginger and minced garlic. Chili noodles, chopped peanuts

17. Pour the light soy sauce and mature vinegar into the pulled noodles, and mix evenly with chopsticks. At the same time, heat the oil in a hot pot

18. Finally, pour it on the sprinkled chili pepper noodles, and it will sting and smell fragrant. Remember that the oil temperature must be high, otherwise there will be no burnt smell