If you want to make your own sour soup noodles, you need to prepare some ingredients first, 500 grams of flour, 300 grams of water, an appropriate amount of edible salt, green onions, cooking oil, light soy sauce, Aged vinegar, seaweed, dried shrimps, chicken essence, coriander, salt and white pepper.

First add an appropriate amount of water to the flour, then add a small spoonful of edible salt, put it into the pot and knead it directly with your hands. The kneading time should be about three minutes. After kneading the dough, we use a rolling pin to roll the dough directly into a rectangular shape, then cover it with a layer of plastic wrap and let it rest for 20 minutes. After 20 minutes, we cut all the dough into relatively even strips, and then we apply clean cooking oil to each strip. Be sure to apply oil on both sides. Then we cover all the oiled noodles with plastic wrap and set them aside to rest for more than an hour. The longer the better.

Chop all the green onions prepared in advance and put an appropriate amount of cooking oil into the pot. After the oil is hot, put the chopped green onions into the pot. When the chopped green onions become golden brown, take them out. Coming. Prepare a bowl and put a variety of condiments in the bowl. You can add or delete some condiments according to your personal taste. Then scoop a spoonful of the freshly fried scallion oil into the bowl.

Next we need to roll out all the noodles, and then use chopsticks to press in the middle of the dough. After seeing that the noodles are stretched, we can separate the noodles into two pieces, so that the noodles can be pulled out smoothly. Done. Add water to the pot and bring to a boil over high heat. After boiling, put the noodles directly in and cook. They can be taken out in about 3 to 5 minutes. Rinse the noodles with cold water, drain the water, put them directly into the seasoned bowl, pour hot oil on them and eat immediately. In fact, people in this area of ??Shaanxi prefer sour soup noodles. When making this delicacy, the most important thing is to master the ratio of water to flour.