1. Dough formula: 500 grams of high-gluten flour, 3-5 grams of salt and 260 grams 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 shallots and minced garlic, as well as a proper amount of Chili noodles and pepper powder, which can be adjusted according to your own taste.
3. Proportion of feed and oil: 2 star anise, 2g fennel, 2 slices of fragrant leaves, 2g cinnamon 1 knot, 2g cardamom, 2g pepper, Tsaoko 1 piece, 0g onion10g, 3g ginger and appropriate amount of coriander.
The fried oil is full of compound aroma, and the oil used for splashing oil tastes better.
1. Mixed noodles. Put the flour and salt into a basin and stir them evenly, then slowly pour in water, stir while pouring, and squeeze them into dough when they are stirred into a flocculent shape.
2. wake up. The dough relaxes for 10 minute, then it is kneaded into smooth dough, covered with plastic wrap, and continues to be proofed for 30 minutes, and then it is kneaded into 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 dough embryo is ready.
4. seal the oil to wake up. Put the dough embryo into the pot, evenly spread a layer of cooking oil on each dough embryo, and then seal it with plastic wrap for 2 hours. Oil seal prevents dough embryo from sticking and losing water, and it is convenient to mix dough after waking up for a long time.
5. fry 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, stir-fry slowly until the spices turn brown, then turn off the fire and stew for a while, and then filter out the materials for later use.
6. Pull it to make noodles. Take out the proofed noodle embryo, press a seam 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 noodles. Pour more water into the pot, add a spoonful of edible salt after boiling, 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 pot. When the cooked noodles are brightly colored, it means that the noodles are cooked. Take them out and put them in a bowl, then add salt, chicken essence, monosodium glutamate, pepper, soy sauce, rice vinegar, chopped shallots, minced garlic and Chili powder to the noodles.
9. Pour in 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 Chili, so that the oil-sprinkled noodles are ready.
The above is the formula proportion and production technology of Shaanxi oil sprinkled noodles. It's cold, and a bowl is full of energy. If you like it, you might as well do it at home.