Many people cook oil-sprinkled noodles at home after drinking cold water, but they don't know if it is because they have been drinking water for too long. So, do you want to splash the noodles with water? Do you want the oil sprinkled noodles to pass through the water? Do you want to splash noodles with water
A way to eat noodles. In Beijing dialect, eating noodles that are cooked but not cold water directly is called "pot picking"; The surface that has passed cold water is called "crossing the water". It is usually mentioned when eating Zhajiang Noodles or noodles with gravy.
it's common to make oil-sprinkled noodles, but it doesn't taste good after drinking water.
how to eat oil-sprinkled noodles
is simple and easy to understand! Over-watered oil-sprinkled noodles suitable for summer
Prepare the ingredients, wash them, and cook the noodles in the pot for about 1-3 minutes
Cut the cabbage and coriander into filaments respectively, and when the noodles are cooked for 1-3 minutes, pour them into the pot and cook them with the noodles
When the noodles and vegetables are cooked for eating (about 3-5 minutes), take them out and pour them into a small pot with half a container for soaking
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In the process of cooking oil heating, scoop the noodles soaked in cold water into a bowl, spread the chopped garlic on the noodles, and sprinkle with edible salt, monosodium glutamate, thirteen spices and sparerib essence. When everything is ready, pour the scalding cooking oil directly onto the minced garlic ingredients with a spoon
such a delicious bowl? You're done with water and oil sprinkled noodles! (Stir to eat)
Precautions:
When heating cooking oil and splashing oil, be sure to pay attention to the splashing of cooking oil on your body
Adding a proper amount of water into noodles makes the oil-sprinkled noodles taste more delicious
Oil-sprinkled noodles are a distinctive staple food in Shaanxi. Also known as Lamian Noodles, pulled noodles, pulled noodles, framed noodles and fragrant stick noodles, it is said that it has a history of more than 3, years. Oil-sprinkled noodles evolved on the basis of "ritual noodles" in Zhou Dynasty. It was called "soup cake" in Qin and Han dynasties, belonging to one of the "boiled cakes"; The Sui and Tang dynasties were called "long-lived noodles", which meant cooking in the pot for a long time; In the Song and Yuan Dynasties, it was renamed as "water sliding surface".
Shaanxi noodles, also known as Lamian Noodles noodles, pulled noodles, pulled noodles, framed noodles and fragrant stick noodles, are said to have a history of more than 3, years. Oil-sprinkled noodles were first operated in the areas of Banban Street and Tanshi Street, and later became very common in Xi 'an. It turned out to be a very common pasta. The thick and wide noodles made by oil splashing noodles are cooked in boiling water and fished in a bowl. First, the ingredients such as chopped green onion, shredded pork, pepper powder and salt noodles are served, and then a thick layer of Chili noodles is sprinkled, and the bowl is full of red light. The last process is the key.
Oil-sprinkled noodles evolved on the basis of "courtesy noodles" in the Zhou Dynasty. It was called "soup cake" in Qin and Han dynasties, belonging to one of the "boiled cakes"; The Sui and Tang dynasties were called "long-lived noodles", which meant cooking in the pot for a long time; In the Song and Yuan Dynasties, it was renamed as "water sliding surface". According to Yi Ya's Legacy written by Han Yi in Yuan Dynasty, "Water-slippery noodles: use very white flour to knead and search for a preparation. A catty is more than ten pieces. Put it in water, wait until its facial hair is very satisfied, pull it piece by piece, and cook the soup. It is good to pull it wide and thin. " Xue Baochen, a court minister in the Qing Dynasty, recorded it in more detail in his book "A Brief Introduction to Vegetarianism": "It is mixed with water, mixed with salt, alkali and clear oil, and then mixed with …