Saozi noodles have a long history in Shaanxi and are a traditional specialty noodle. There are probably only a handful of people in the northwest region who have never tasted saozi noodles. Saozi noodles are actually cooked with diced meat, tofu, and eggs as the main raw materials. The finished product soup is sour and spicy, tough and refreshing. And now more and more people like to eat pasta, so the delicious noodles are not only found in the northwest, but now you can eat delicious and refreshing noodles in almost every province.
The "sauce" in the noodles is actually diced pork. Many people may think that the diced pork is very easy to make, but it is difficult to say whether the diced pork tastes like the authentic noodles. ! Many people just can't master how to make saozi, so the noodles they make are always not authentic enough and the taste is not good enough. In this article today, I will introduce to you a complete method of making Shaanxi steamed noodles. This method is relatively simple and easy to learn. If you have friends who like to eat pasta and want to learn how to cook soybean noodles, just follow my steps below!
The name is steamed noodles.
The required ingredients are pork belly with skin, dried chili peppers, ginger, star anise, cinnamon, bay leaves, Sichuan peppercorns, wolfberry, dark soy sauce, balsamic vinegar, tomatoes, fungus, day lily, dried tofu, and noodles.
Methods and steps
1. First, choose half fat and lean pork belly with skin, scrape the skin surface clean, and then wash it thoroughly in clean water. After washing, drain the water slightly, then use a knife to separate the fat and lean meat, and cut it into small pieces of about two centimeters. After cutting, separate the fat and lean meat for later use.
2. Next, prepare all the seasonings. Cut the ginger into appropriate slices, wash the dried chilies and cut them into segments, and star anise, fennel, cinnamon, Sichuan peppercorns, grass fruits, and bay leaves. , soak the wolfberries in hot water for a while, and then put them on a plate for later use.
3. Next, heat the pot, then pour the fat cubes directly into the pot, fry it over medium-low heat for a while, let it release an appropriate amount of oil, and then use a spoon to fry it. Stir fry to prevent oil from splattering. When enough oil has come out, pour the lean meat pieces into the pot, then turn the heat up slightly and stir-fry constantly. After the lean meat changes color, add an appropriate amount of balsamic vinegar to it, stir-fry for about three minutes, and add an appropriate amount of dark soy sauce to color it.
4. Next, add an appropriate amount of ginger slices and dried chili peppers to the meat, then add all the previously prepared aniseed ingredients into the pot and continue to stir-fry. When the meat is fragrant, pour an appropriate amount of boiling water into the pot until the meat surface is covered, then add a small amount of salt, cover and cook for about half an hour. After half an hour, the sauerkraut is ready.
5. When cooking the saozi, you can prepare other ingredients. Soak the dried fungus and day lily in water. Wash the tomatoes, green onions and tofu and cut them into small pieces. Chop the leeks. Then add oil to the pot. After the oil is hot, add the green onions to the pot and stir-fry until fragrant. Add the tomatoes and dried tofu to the pot and stir-fry. Finally, add the black fungus and day lily.
6. Next, add an appropriate amount of five-spice powder and salt to the pot for seasoning, and then add an appropriate amount of boiling water to the pot. After it is boiled, put the previously prepared sautee into the pot and cook together. When it's almost cooked, add an appropriate amount of light soy sauce and salt to the pot to season, and finally sprinkle in minced leeks.
7. Next, take out another pot, boil water, and put the noodles into the pot after the water boils. After the noodles are cooked, take them out and put them in the previously prepared saozi soup. Sprinkle an appropriate amount of chopped green onion on top, and a fragrant bowl of saozi noodles is ready.
Warm Tips
1. The characteristic of saozi noodles is that there are many side dishes, so unless it is an ingredient you don’t like, try not to omit it.
2. You can make a little more saozi at a time. If you can't finish it, put it in a sealed container and put it in the refrigerator for one or two months.
There has always been a saying about saozi noodles - "the noodles are white and thin, with smooth tendons, and the oil is sour and spicy." In other words, a bowl of authentic saozi noodles will produce noodles that are long and thin and evenly thick. (The noodles used by the editor in the article are ready-made noodles. Of course, friends can also make their own, which will be more authentic), and the saozi noodles are very fragrant. There will be red oil floating on a bowl of saozi noodles, and the soup tastes It tastes very sour and spicy, which is very appetizing.
In fact, saozi noodles not only taste good, but are also rich in nutrients. They are rich in starch, sugar, protein and other mineral elements, and with appropriate side dishes, they are easy to digest and absorb. , and can also enhance the body's immunity, so eating a bowl of noodles with reasonable nutrition at the right time is a very good choice. Friends, if you think my method is feasible, you might as well follow the steps and learn to make Shaanxi steamed noodles, just give it a try!
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