Authentic Lao Shaanxi three-in-one fried noodles Ingredients: 450g wide all-purpose flour or dumpling noodles 1 egg 200g water Side dishes 10 mushrooms Fat and lean meat slices Appropriate amount of fungus Appropriate amount of tomatoes Medium size 2 green peppers 1 egg 2 small green vegetables (boiled noodles

Blanch the pot) Appropriate amount of seasoning: chopped green onion, appropriate amount of Sichuan pepper powder, appropriate amount of chili powder, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking oil, appropriate amount of authentic Lao Shaanxi three-in-one oil noodles. Steps 1. Make the noodles first (you can directly buy ready-made handmade noodles)

Cooking friends can ignore it): Put flour into a basin, beat an egg in the middle, stir it up with chopsticks, take another bowl and put a small spoonful of salt in it, melt it with water, then pour in the flour in batches, stir it into dough with chopsticks while pouring, and finally

It is best not to pour the reference amount of water in all at once, and add it while kneading according to the softness and hardness of the dough.

The highest state of kneading into smooth dough is the "three lights", namely surface light, hand light, and basin light.

The air in Xi'an is dry. To prevent the noodles from getting cracked, cover the noodles with a small basin in a basin and let them stand aside to wake up slowly.

2.?A large collection of side dish ingredients, ready to be prepared at one time.

Slice the fat and lean meat together, mix well with 1/2 tsp pepper powder and 1 tsp light soy sauce and marinate.

Tear the fungus into small pieces and shiitake mushrooms into 4 or 5 pieces.

Eating too many eggs will increase cholesterol, so I put one in the flour. I will use two here (one for each of three people) and beat them up.

Cut tomatoes and green peppers into pieces.

3. Prepare the dough and wake it up (if you buy ready-made handmade dough, continue to ignore it), put the even and fine dough on the chopping board, sprinkle more dry flour to prevent sticking, the dough is a bit big, roll it out in two times, and roll it out with a rolling pin.

Sprinkle more dry flour into a round sheet and spread it evenly with the palm of your hand. Roll the dough sheet onto a rolling pin and continue to press it until it becomes thinner. Be sure to spread it out repeatedly and sprinkle dry flour on it (this is the method passed down from your grandma and mother). Roll the dough out to 1 to 2 mm.

Just make it evenly thick. Fold it and cut it into 2 or 3 cm wide. Lift it up to make long noodles. Sprinkle some dry flour to prevent sticking, and the belt noodles are ready.

4. Next, stir-fry, stir-fry tomatoes and eggs. First add oil to stir-fry eggs. Add a little oil to stir-fry tomatoes, green peppers, fungus and fungus. Add an appropriate amount of light soy sauce. When tomatoes soften, return the scrambled eggs to the pot and mix. Finally

Add salt and mix well and take it out of the pot; the other dish is stir-fried meat with mushrooms. First heat the oil and stir-fry the meat. When the color changes slightly, add the mushrooms and light soy sauce. Stir-fry the mushrooms until they are cooked. You don’t need to add salt. They are already very fragrant.

Lan refuses MSG and chicken essence, so he won’t add these two seasonings.

5. Boil the noodles in a steamer, then add the green cabbage leaves when boiling, and put them into a bowl. Heat the oil in the wok first, and then season the noodles. Sprinkle 1/2 tsp of Sichuan peppercorns and chili powder on the surface.

In terms of personal taste, there is another strange thing in Shaanxi: "A dish with spicy oil", so we put more spicy food, about a spoonful, sprinkle with chopped green onion, pour the boiling oil over the ingredients, and the aroma will come out with a squeaking sound!

Pour some light soy sauce, add some salt, put in the two side dishes just now, and the authentic Lao Shaanxi three-in-one oil noodles are ready!

Stir the garlic evenly, then let it sit in a bowl of thick noodle soup, it's so satisfying!

Tips: I don’t know what people in the south think of it. This is the amount for your family. If you eat enough, you will be satisfied with this tossing!

The boiling oil must be poured in line with the seasonings. Only the cooked Sichuan peppercorns, chili powder and chopped green onions will be fragrant.