Hand to teach you to make Shaanxi specialty noodles at home, crystal clear, taste gluten, too fragrant. Shaanxi snacks are particularly varied, very rich, each place has its own specialties, in Xianyang Bin County there is a special noodle Royal Noodle, in the locals is very popular a snack, Royal Noodle also known as jade noodle, silt noodle, this Royal Noodle is not just a kind of noodle Oh, it is a little bit similar to the cold skin, but also different from the cold skin of the flour special food to the method of production is known as the "silt noodle". "Silt noodle", with its appearance of bright color as jade is known as "jade noodles", it is said that this snack in ancient times has a great origin, when Cixi also quite like it, so it is as a tribute to the palace and called "Royal Noodle The "Imperial Noodle" is a snack that is said to have had a long history in ancient times. Today we will share with you this Shaanxi specialty snack imperial noodles home practice, looks like cold skin, but not cold skin, do out of the tendon light into, smooth and refreshing, the following and I look at the production method.

Preparation of ingredients:

and good dough, water, mung bean sprouts, cucumber, pepper water, vinegar water, garlic water, salt, oil splash hot pepper

Specific method:

1. Now wash the noodles, this is my dough in advance and good, and then pour the inside of the water to wash, soak for a few minutes and then wash, so it will be good to wash some, just like this, with your hands all the time, wash, the inside of the starch out all the time. The starch of the inside of the starch out all the time.

2. Each time the water to wash until thick, and then pour the wash out of the pasta water into another basin, continue to wash the basin inside the pouring of water, so repeat the wash, wash to this extent, the gluten will be washed out, if the number of times the wash is less, made out of the gluten will be more sticky, washed, gluten gluten is only gluten, the texture is good.

3. This is the pasta water to wash the gluten, let it sit and settle for about 6-7 hours.

4. Now steam the gluten on the pot, this gluten does not need to add anything, high heat steam about 15-20 minutes.

5. After the gluten is steamed, take it out and let it cool, then directly tear it into small pieces with your hands and set aside.

6. The pasta water has settled well, pour off the water on top and leave only the settled pasta water, then stir the settled pasta water with chopsticks, then filter it through a strainer, and pour out the filtered impurities.

7. Wipe some oil in the pot, and then pour the filtered pasta water into the pot, turn on the low heat and keep stirring with chopsticks, as the temperature rises, the pasta water will slowly solidify, and keep stirring to prevent the bottom of the sticky pot, stirring to the end of the more and more difficult to stir until the dough stirred to the color of the green, do not touch the hands of the time you can turn off the fire.

8. Then pour the dough on the board brushed with oil, hand rubbed with a little oil to knead the dough into a long strip, and then pulled into a few equal parts of the dough, and then kneaded the small dough into a thin and thick pieces, or kneaded into a long strip can be, in the top of the even layer of oil brushed on.

9. Steam over high heat for 20 minutes and allow to cool.

10. Now that it has cooled, it is extraordinarily sinewy and elastic, and this can be cut into thin slices and strips with a knife, or into round slices.

11. Cut into bowls. Add gluten to the bowl, add mung bean sprouts and cucumber shreds, pepper water, vinegar water, garlic water, salt, and finally add oil splash hot pepper and mix well, we can eat, we have today's home version of the Imperial Noodle is ready, like friends may wish to try at home.