Biang biáng noodles (Chinese pinyin: Biángbiángmiàn, biang is a compound word, many methods can't be written into the computer, and they are often written as Biángbiáng noodles, biángbiang noodles or Biao Biao noodles), which is a traditional flavor noodle in Guanzhong, Shaanxi Province, and a traditional waistband noodle in Shaanxi Province. It is named after the sound of biang and biang made during the production process.
The writing method of Biángbiáng surface is shown in the following figure:
Extended data
Biang biáng noodles are flour ground from Guanzhong wheat, which is usually pulled into wide noodles by hand. Refined with superior flour, mixed with soy sauce, vinegar, monosodium glutamate, pepper and other condiments to make noodle soup, fished out and put into noodles, topped with hot vegetable oil.
The main raw materials of Biángbiáng noodles are shredded carrots, green garlic, ginger, garlic, onion, noodles, peanut oil and pepper.
Nutritional value of Biángbiáng noodles: Noodles contain high calories to meet the energy required for one day.
Biángbiáng noodle pasta features: hot and sour, delicious, diuresis and stomach warming.
Reference source:
-biangbiang noodles
How to write biangbiang Shaanxi? Seek a picture! The pronunciation of biang (light tone or double tone) in Shaanxi dialect is also called banded. This word is correct if it is pronounced softly in Shaanxi dialect or twice in Mandarin. Biang is an extremely complicated word, with 42 simplified pictures and 56 traditional pictures.
This word is not a pattern, but a text. There are many strokes, complex structure and strong cultural atmosphere. The exact font of this word can not be found in the regular dictionary, nor in Ci Hai, nor do foreigners know it. It is the name of a noodle in Guanzhong area of Shaanxi Province: biangbiang noodles. The word Biangbiang is just a synonym. This word, like Wu Zetian's own nickname, is called "a living coin lie". I haven't used it anywhere except her number.
Biang Qiang noodles are famous snacks in Shaanxi Province. This ingenious and humorous "Biang" combination summarizes the origin characteristics of biang _ iang noodles, the feeling of consumers, the essentials of production technology, raw materials, seasonings, the hard work of noodle makers, the temperament of Qin people, the broad and angular mind, and the refreshing spirit of bitterness and joy, thus forming a food culture that Shaanxi people are proud of. Among the top ten monsters in Shaanxi, "noodles like ribbons" refers to this kind of noodles.
The pronunciation of "biangbiang" is onomatopoeia, and its crosstalk is named as follows:
In the process of rolling, the sound of "biangbiang" will be made on the board;
When the noodles are put into the pot, the edge of the pot will make a sound of "biangbiang";
In the process of taking out noodles, seasoning and stirring, it makes the sound of "biangbiang";
When the face is at the entrance, the mouth will make a sound of "biangbiang";
The surface with the above sound characteristics is very flexible and elastic, and the entrance is rigid.
Xi 'an Mian biangbiang Mian biang Mian biang Mian is a traditional flavor noodle of Han nationality in Guanzhong area of Shaanxi Province, which is named after the sound of Biang and Biang during the production process.
In Shaanxi, there is such a jingle of Shaanxi Eight eccentrics: "The bench is not squatting, the house is half covered and half covered, the girl is not open to the public, Papa wears it on her head, the noodles are like a belt, the pot helmet is like a pot cover, the oil is pungent, and the Shaanxi opera does not sing or roar." Among them, "noodles like trouser pockets" refers to the special food of Shaanxi: biangbiang noodles.
Authentic biangbiang noodles, the width of a noodle can reach two or three inches, and the length is about 1 meter. When it is thick, it is almost as thick as a coin, and when it is thin, it is as thin as a cicada. A noodle can solve a meal.
The practice of biangbiang noodles
1, first of all, mix the noodles: be sure to mix the noodles with cold salt water. Pay attention to the technique when mixing noodles. Xi an pays attention to pouring water on the back of his hand. Simply put, don't add water directly to the flour, but pour the water on the back of the dough with a spoon, let the water flow into the flour little by little and knead the flour at the same time.
2. The amount of water added is judged according to the hardness of the dough. Biangbiang dough needs to be harder. When the hardness of the dough is appropriate, it will enter the proofing stage. The overall proofing time is about 65,438+0 hours, but it needs to be rubbed every 65,438+05 minutes during proofing.
3. After the dough is proofed, cut it into pieces and knead it into round strips by hand. Take a plate and pour in a little cooking oil. Wrap each round bar in oil and put it in a plate, then seal it with plastic wrap for later use.
4. Mix with salt water. First, put tomatoes and eggs in a pot with bottom oil, add the broken eggs and stir well (stir well as much as possible). Then add a little bottom oil to peeled and diced tomatoes and stir well, add soy sauce and water, continue to stir well and pour them directly into the fried eggs.
5, minced meat: put a little more base oil in the pot, add onions and ginger, then add diced pork and stir fry. After the color of diced pork changes, add appropriate amount of cooking wine, soy sauce, allspice powder, sugar and dried pepper, continue to stir evenly, then cover and cook for 10 minutes, then put it in balsamic vinegar for 5 minutes, and finally add a little salt to taste.
6. Take out the freshly made dough, flatten it with a rolling pin, and then stretch it on the chopping board for a few times and put it directly into boiling water. Note that the ends of the noodles will be slightly thicker, and then pull them by hand before entering the pot.
7. After the noodles are boiled for about 1 minute, they can be put into the bowl. Next, add garlic paste and pepper noodles to the noodles, then pour hot oil on the garlic paste pepper, and immediately pour soy sauce and vinegar on the garlic paste pepper when the oil is hot. Finally, add tomatoes, eggs and minced meat and mix well.