Oil-sprinkled noodles are one of the traditional characteristic pasta in Shaanxi. In the past two years, Xi 'an has been on fire, and oil-sprinkled noodles are also very "hot". In fact, its making method is very simple, that is, flour, water and salt are used to make a dough with moderate hardness, and then handmade noodles are cooked in boiling water, fished into a bowl, sprinkled with some chopped green onion, minced garlic, pepper powder, salt and some seasonings, and then poured with a proper amount of Chili powder, poured with hot cooking oil on the seasoning, and the aroma overflowed instantly, and then stirred evenly, and a bowl of noodles was served beautifully. Next, let's take a look at its formula ratio and detailed production steps.

1. The proportion of dough formula is 5g of high-gluten flour, 3-5g of salt and 26g of clear water.

adding salt to flour can enhance the compactness of protein colloid in flour, that is, increase the gluten of flour, make dough more elastic, malleable and resistant to cooking, and make noodles taste more gluten.

2. The proportion of juice in the bowl is 3g of salt, 3g of chicken essence, 2g of monosodium glutamate, 2g of pepper powder, 5g of soy sauce and 3g of soy sauce.

Then, prepare some small shallots and cut garlic into minced garlic, as well as a proper amount of Chili noodles and pepper, which can be put according to your own taste.

3. The formula ratio of feed oil is: 2 star anise, 2g fennel, 2 fragrant leaves, 1g cinnamon, 2g cardamom, 2g pepper, 1g tsaoko, 1g onion, 3g ginger and appropriate amount of coriander.

The fried oil is full of compound aroma, and it tastes better when used as oil for oil splashing.

1. mix dough. Put the flour and salt into a basin, stir well, then slowly pour in the clear water, stir while pouring, and squeeze it into a dough when it is stirred into a flocculent shape.

2. Knead and wake up. Relax the dough for 1 minutes, then knead it into a smooth dough, cover it with plastic wrap, continue to wake up for 3 minutes, and then knead it into a fine and smooth dough.

3. Make noodle embryo. Knead the kneaded dough into long strips, cut it into dough with uniform size, knead it into round and smooth dough one by one, press it flat by hand, wake it up for 5 minutes, and then roll it into a tongue shape, so that the noodle embryo is ready.

4. seal the oil and wake up. Put the dough embryos into a pot, evenly spread a layer of cooking oil on each dough embryo, and then seal it with plastic wrap to wake up for 2 hours. Oil sealing prevents the dough embryo from sticking and water loss, and it is convenient to make noodles after long-term waking.

5. fry the cooking oil. Clean star anise, fennel, fragrant leaves, cinnamon, cardamom, pepper, tsaoko, onion, ginger and coriander, control the moisture, pour more cooking oil into the pot, add spices, fry slowly with low fire until the spices turn brown, then turn off the heat and stew for a while, and then filter off the material for later use.

6. stretch to make noodles. Take out the awakened noodle embryo, press a slit in the middle with chopsticks, then slowly pull it at both ends with both hands, and then split the noodles in two from the place where the chopsticks are pressed.

7. Cook the noodles. Pour more water into the pot, bring it to a boil, add a spoonful of edible salt, and then add noodles. After the water boils, add a little water into the pot three times to increase the strength of the noodles.

8. Add seasoning to the pan. When the color of the cooked noodles is bright, it means that the noodles are cooked. Fish them into a bowl, and then add salt, chicken essence, monosodium glutamate, pepper powder, soy sauce, rice vinegar, chopped shallots, minced garlic and Chili powder to the noodles.

9. pour the feed oil. Pour the oil into the wok, heat it and pour it on the Chili powder to stimulate the fragrance of onion, garlic and pepper, so that the oil-sprinkled noodles are ready.

The above is the formula proportion and production process of Shaanxi oil-sprinkled noodles. It's cold, and the whole person is full of energy after serving a bowl. If you like it, you might as well cook it at home.