There are many kinds of noodles in Shaanxi. According to statistics, there are about 60 kinds of noodles, each with a slightly different taste. Today, my mother will share with you several Shaanxi specialty pasta dishes, which I believe everyone will like.
Minced meat noodles
Noodles with minced meat are the most distinctive pasta in Shaanxi, and noodles with minced meat in Baoji are the most authentic. A bowl of delicious minced meat noodles must be "smooth, lightly fried, sour and spicy", that is to say, the noodles should be thin and thick, the soup should be moderately sour and spicy, and the noodles should be fragrant but not greasy.
Step 1: Pour 300 grams of flour into a pot, add a spoonful of salt to increase gluten, then pour spinach juice, knead it into a smooth dough, and cover it for 30 minutes.
Step 2: Dice carrots and beans, soak daylily, fungus and fungus in advance, cut into sections, and dice old tofu.
The third step is to pour a little more oil into the pot and fry the tofu first, which is the kang in Shaanxi dialect. This tofu dish is delicious enough, and the tofu is fried until golden on both sides.
Step 4, leave some oil in the pot, then pour in 2 eggs, quickly turn the pot over and spread it into an egg roll. The spread egg roll is cut into long strips first, and then cut into diamond-shaped pieces for later use.
Step five, pour oil into the pot. After the oil is hot, add carrots and beans and stir fry, then add fungus and day lily and stir fry for more than ten seconds. Finally, pour in tofu and stir well, add a spoonful of salt and a spoonful of spiced powder, and take a proper amount of soy sauce. After frying, it can be cooked.
Step 6: Next, we fry a bowl of jujube soup in Jiang Mo, add half a bowl of balsamic vinegar to boil, then add a proper amount of boiling water, add a bag of three fresh soup, add 2 spoonfuls of salt, and add 2 spoonfuls of jujube. First, stir well. Jujube meat is the soul of this soup, and it must be indispensable. Then, add a spoonful of sugar to freshen up and a spoonful of oil to freshen up. After stirring evenly, close it.
Step 7, when the noodles wake up, simply knead them a few times, knead them round and flatten them, and roll the kneaded noodles into big round cakes. Roll as thin as possible, roll up the bread, sprinkle dry flour on the surface after rolling, then fold the noodles, continue to sprinkle flour, fold in half, and finally cut into noodles according to your own preferences.
Step 8: Boil the water into noodles. Noodles are very thin, so you can take them out when they are cold. Scoop some soup into the noodles first, and then pour the soup back into the pot, so that the noodles are delicious. Then put some fried bottom dishes, and then scoop soup. Sprinkle the egg skin before serving, and add some chopped leeks to enjoy.
Inclined water surface
Dipping in water is Yangling's specialty food. Noodles are shaped like belts, smooth and chewy. Put the cooked noodles into the noodle soup, then serve a bowl of secret soup, and then pick up the noodles and put them into the soup. This soup is rich in flavor and has a special taste.
Step 1: Pour 300 grams of medium gluten flour into a pot, add a spoonful of salt to increase gluten, then mix the dough with warm water of about 180 ml, stir while pouring, and knead the dough.
Step 2, put it on the chopping board and knead it for a while to make the dough smooth, then flatten it and roll it into a round cake, then cut it horizontally and vertically, or cut it into small squares, or cut it directly into wide strips, put it on a plate, pour in cooking oil, brush it evenly with a brush, brush it to the gap to prevent it from sticking together, and cover it with plastic wrap to wake it up for more than 1 hour.
Step 3, prepare more garlic and ginger, mash them, put them in a garlic mortar, add a spoonful of salt, then mash them into ginger and garlic paste, pour them into hot oil and stir them evenly for later use.
Step 4: Wash four tomatoes, cut them, pour them into boiling water, peel them after soaking, remove the roots of the tomatoes, and then cut them into dices.
Step 5: After the oil is hot, put chopped green onion in the pot, pour in tomatoes and stir-fry the juice. You can press it with a shovel, which is faster. After the juice is fried, add a spoonful of soy sauce, add a bowl of water, add a bone soup, stir well, and bring to a boil.
Step 6: Bring to a boil, add 2 tablespoons of salt, a little chicken essence and a little pepper, pour in 1 egg liquid and stir well, then turn off the heat and pour it into a basin for later use.
Step 7, wake up. I woke up for 2 hours and was very soft. The waking face is easy to pull up and won't break. After boiling, I put the noodles in, cooked them, fished them into a big bowl, and filled some noodle soup to prevent them from sticking together.
Step 8: Scoop the juice into a bowl, add a spoonful of mashed garlic and sprinkle with coriander.
Delicious dipping water is ready. Does it look appetizing? It can be described in 20 words that "the noodles are white, thin and slippery, and the soup is spicy and fragrant". The more you eat, the more fragrant you get. You can try it if you like.
Noodles with soybean paste
Zhajiang noodles did not originate in Shaanxi, but it is also a kind of pasta that everyone likes to eat in Shaanxi. The delicious diced pork sauce tastes fat but not greasy, and you can eat a big bowl every time with strong noodles.
In the first step, pork belly is cut into pieces and directly beaten into meat foam with a cooking machine, tofu is diced, and mushrooms are washed and diced.
Step 2: Pour the right amount of oil into the hot pot, add the meat foam and stir-fry until it changes color, then add the minced onion and ginger, add a little cooking wine to remove the fishy smell, stir-fry for a few seconds, then add the diced mushrooms and tofu and stir-fry for a while.
Step 3: Add a bag of sweet noodle sauce (180g) and a bag of soy sauce (170g) and mix the sauce and minced meat evenly. Add two spoonfuls of salt, one spoonful of soy sauce and one spoonful of sugar, stir-fry the juice evenly, then cover the lid and simmer for 5 minutes.
Step four, when the time is up, you can turn off the fire and let it out.
oil spill noodle
Oil sprinkled noodles are delicious, sour and spicy. A bowl of hot cooked oil is poured on Chili noodles and minced garlic, and the fragrance comes out immediately. Although it tastes slightly greasy, it is really fragrant.
Step 1: Add a spoonful of salt to 300 grams of flour to increase gluten, then mix flour with cold water, and the ratio of flour to water is 2: 1. After stirring, knead into smooth dough, relax for 20 minutes, knead into strips, then cut into evenly sized agents, put them in an oiled plate, brush the flour with oil, and wake for 2 hours.
Step 2: flatten the noodles on the chopping board, then roll them out with a rolling pin, press them in the middle with a rolling pin, then stretch the noodles and tear them from the middle.
Step 3: After the water is boiled, put the noodles into the pot and divide the water twice. When it is almost cooked, add vegetables and cook it.
Step 4, take out the noodles and put them in a bowl, then add the Chili noodles, minced garlic, chopped green onion and salt, sprinkle them with hot oil, and finally add a proper amount of balsamic vinegar and soy sauce.
These four kinds of noodles are not greasy even if they are eaten every day, and they don't care even if they gain weight after eating too much, because they are so delicious that friends who like pasta must not miss them!