Oil-sprinkled noodles are one of the traditional characteristics of Shaanxi pasta. In the past two years, Xi' an has been on fire, and the oil-sprinkled noodles are also very "hot". In fact, its making method is very simple, that is, make a dough with moderate hardness with flour, water and salt, then cook the handmade noodles in boiling water, take them out and put them in a bowl, sprinkle some chopped green onion, minced garlic, pepper powder, salt and some seasonings, then pour a proper amount of Chili powder on the seasoning, and the aroma will overflow instantly, and then stir them evenly, and a bowl of noodles will be served, which is beautiful. Next, let's take a look at its formula ratio and detailed production steps.

1. Dough formula: 500 grams of high-gluten flour, 3-5 grams of salt and 260 grams of clear water.

Adding salt to flour can enhance the compactness of protein colloid in flour, that is, increase the gluten of flour, make dough more elastic, malleable and resistant to cooking, and make noodles taste stronger.

2. The proportion of juice in the bowl is 3g of salt, 3g of chicken essence, 2g of monosodium glutamate, 2g of pepper powder, 5g of soy sauce and 3g of soy sauce.

Then prepare some shallots and minced garlic, as well as a proper amount of Chili noodles and peppers, which can be adjusted according to your own taste.

3. Feed oil ratio: 2 star anise, 2g fennel, 2 fragrant leaves, 2g cinnamon 1 section, 2g cardamom, 2g pepper, Tsao Tsao-ko 1, 0g onion10g ginger and a proper amount of coriander.

The fried oil is full of compound aroma and tastes better as spilled oil.

1. and noodles. Put the flour and salt into a basin, stir well, then slowly pour in clear water, stir while pouring, and squeeze into dough when stirring into flocculent shape.

2. wake up. The dough relaxes for 10 minute, then it is kneaded into smooth dough, covered with plastic wrap, and continues to be proofed for 30 minutes, and then it is kneaded into smooth dough.

3. Make noodle embryo. Knead the kneaded dough into long strips, cut it into dough with uniform size, knead it into round and smooth dough one by one, flatten it by hand, wake it up for 5 minutes, and then roll it into a tongue shape, so that the dough embryo is ready.

4. seal the oil and wake up. Put the dough embryo into the pot, evenly spread a layer of cooking oil on each dough embryo, then seal it with plastic wrap and wake it for 2 hours. The oil seal prevents the dough embryo from sticking and losing water, and it is convenient to mix dough after long-term awakening.

5. fry cooking oil. Wash star anise, fennel, fragrant leaves, cinnamon, cardamom, pepper, tsaoko, onion, ginger and coriander, control the moisture, pour more cooking oil into the pot, add spices, and slowly fry until the spices turn brown, then turn off the fire and stew for a while, and filter off the materials for later use.

6. Pull it to make noodles. Take out the awakened noodle embryo, press a seam in the middle with chopsticks, then slowly pull it at both ends with both hands, and then split the noodles in two from where the chopsticks are pressed.

7. Cook noodles. Pour more water into the pot, bring it to a boil, add a spoonful of edible salt, and then add noodles. After the water is boiled, add a little water into the pot three times to increase the strength of the noodles.

8. Add seasoning to the pot. When the cooked noodles are brightly colored, it means that the noodles are cooked. Take them out and put them in a bowl, then add salt, chicken essence, monosodium glutamate, pepper powder, soy sauce, rice vinegar, chopped green onion, minced garlic and Chili powder to the noodles.

9. Pour in the feed oil. Pour the oil into the wok, heat it and pour it on the Chili powder to stimulate the fragrance of onion, garlic and pepper, so that the oil-sprinkled noodles are ready.

The above is the formula proportion and production technology of Shaanxi oil sprinkled noodles. It's cold, and the whole person is full of energy after a bowl. You might as well do it at home if you like.