Oil-sprinkled noodles-this is also a traditional noodle originated in Shaanxi Province, and it has a long history. To make oil-sprinkled noodles, it is generally necessary to choose braised noodles, boil them and put them in a bowl, with seasonings such as salt, onion, soy sauce, vinegar and Chili powder. The Chili powder here is the key, and then it is poured into the boiling oil, so that the aroma of shallots and green peppers can be aroused with a swish. Oil-sprinkled noodles: pour oil into the pot, and bring the oil to a boil. When the oil is 8% hot, sprinkle it on this garlic or onion segment to arouse the garlic fragrance and pepper fragrance, but the temperature should not be too hot. Finally, pour a small amount of vinegar and stir it evenly to eat the oil-sprinkled noodles. Be sure to put rice vinegar after splashing the oil to arouse the fragrance of other seasonings, so that the oil is warm enough to boil the vinegar

Only the vinegar fragrance can be left. Knead the dough with stronger taste. Melt the salt and edible soda ash with 4g warm water, pour the wheat flour into the basin, pour the saline-alkali water into the wheat flour three times, knead it into cotton wool, then knead it into dough, let it stand still for 5min, then knead the dough for 1min with a fist, and knead it in the same way after 5min, continuously for about 6 times until the surface of the batter is smooth. Actually, the making of oil-sprinkled noodles is not complicated. Just a piece of batter kneaded with high-gluten flour, a kind of vegetable you like to eat, ground dried red pepper powder, onion segments and white sesame seeds is the first step. Add a little salt to the high-gluten flour and knead it with tap water to make dough. The touch must be a little hard, not too soft, otherwise the gluten level will not feel that way.

knead the flour for a while, and completely knead the wheat flour to make it smooth, so that water gluten can be produced more quickly. Oil-sprinkled noodles are the fusion of special food and music. A bowl of noodles is accompanied by onions, ginger, garlic and minced chives, supplemented by salt, soy sauce, vinegar, chicken essence powder, sesame oil, Chili powder and other condiments. Under the stimulation of a spoonful of boiling oil, it is instantly combined into a whole, and all kinds of aromas are bursting out. What's left is that you stir and eat, and the more you stir, the more delicious it becomes, and you keep mixing until you eat it. When local people in Shaanxi Province eat oil-sprinkled noodles, they will continue to ask for a bowl of noodle soup with a clove of garlic and drink it while eating. Oil-sprinkled noodles are the key symbol of Xi 'an cuisine. Fresh noodles are like belts. They are delicious, spicy and salty when eaten in the mouth. They are comfortable to eat and easy to make. Oil-sprinkled noodles will arouse all the aroma of food and are not greasy. Select high gluten flour, add salt (or alkali), harden, knead, simmer for 2min, roll out, and make corrugated surface. Or simmer for 2 minutes, divide into flour dough, knead into thick strips, apply cooking oil, roll up and simmer for about 1 hour, slightly roll with a rolling pin, squeeze flat, then grasp both sides with both hands, use a chopping board, and pull out into the pot while pulling; After boiling, add bean sprouts and Shanghai green, boil again, fish into a bowl, and sprinkle with onion and Chili powder; Boil the cooking oil, splash it on the onion and Chili powder, add the edible salt, monosodium glutamate, rice vinegar and soy sauce, and stir well before taking.