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1, Introduction:

Biángbiáng noodles (Chinese pinyin: Biángbiáng miàn, biang is a compound word, so it can't be written in many ways, so it is often written as Biángbiáng noodles, biángbiang noodles or standard noodles, ice and ice noodles instead), which is a traditional flavor noodle in Guanzhong area of Shaanxi Province and a traditional Shaanxi belt noodle. Named after the sound of biang and biang in the production process.

In particular, the flour ground from Guanzhong wheat is generally pulled into wide noodles by hand. It is refined from first-class flour, mixed with soy sauce, vinegar, monosodium glutamate, pepper and other condiments to make noodle soup, fished in noodles and sprinkled with hot vegetable oil.

2, the production method:

Two Jin of handmade noodles (varies from person to person) (flour is preferably ground by winter wheat in Guanzhong), Chili noodles (preferably pepper in Ganxian County, Shaanxi Province) and biangbiang noodles. Peanut oil, carrot, green garlic, onion, ginger, garlic and pepper (several kinds).

1. Cut the carrot into sections and blanch it in boiling water for later use. 2. Chop green garlic, ginger, garlic and onion for later use. 3. The noodles are cooked, dried and watered. 4. Heat peanut oil, pour pepper and heat the oil on medium heat. 5. Take out the noodles and put them in the bowl. Sprinkle onion, ginger, garlic, green garlic and Chili noodles evenly on the noodles. 6. Hot oil splashes on the surface quickly while it is hot.