Authentic Shanxi Sliced ??Noodle Soup Recipe Authentic Shanxi Sliced ??Noodle Soup Recipe, China has many delicacies, among which pasta is very popular. Many people like to eat pasta every day, especially many northerners. There are many ways to make noodles, different

The taste of the recipe is different. Here is the authentic Shanxi shaved noodle soup recipe.

Authentic Shanxi Sliced ??Noodle Soup Recipe 1. Put a little more oil in the pot than for stir-frying.

Add a handful of peppercorns and two star anise.

After frying until fragrant, take out the peppercorns and star anise.

Let the oil cool. Heat the oil again. Add the raw meat filling. After the meat changes color, add peppercorns, spray a circle of vinegar, add a spoonful of cooking wine, add 2 spoons of dark soy sauce, and stir-fry until the water in the meat filling dries up (for spicy food)

(You can put some chili noodles together with the peppercorns)) After frying to this extent, there is no picture of this step, I forgot to take a photo.

Put the fried meat filling in the pressure cooker, heat more water, add onion, ginger, garlic, 2 star anise, nutmeg, cinnamon, bay leaf, more salt than stir-fry because it is salty, press for 25 minutes

In this step, you can marinate eggs, fried tofu, and meatballs. Once they are out of the pan, you can add some sesame oil and pepper.

When cutting noodles with chicken essence, the noodles must be a little harder. Let the noodles rest longer and the noodles will be thin and long. Authentic Shanxi shaved noodles soup recipe 2. When mixing two small bowls of flour, add

Add an egg to a little bit of alkaline noodles and mix it with warm water until it becomes a little bit harder and a little bit harder. After that, put the lid on the pot and let it wake up. Next, prepare other ingredients. Less than half a kilogram of green beans, pick them, wash them and cut them into pieces.

Ding some small cubes for later use (I only have green beans at home, so if I use green beans, you can use tofu, mushrooms, or potatoes...) Chop the onion, ginger, and garlic and set aside for later use. Cut some minced meat and stir-fry in the pot (I like to stir-fry the white meat a little dry).

After braiding the minced meat, add onions, ginger, garlic, beans, and stir-fry for a while. Add salt, dark soy sauce, peppercorns, light soy sauce, oil, and some vinegar. At this time, you can stir-fry for a while over low heat. It will taste very fragrant⊙⊙!

After stir-frying, add the chopped tomatoes (it is best to choose soft and cotton tomatoes). I made the tomato sauce at home. I added a small bottle (the size of the Jiajia Red can) and stir-fry over low heat during the process.

After that, cover the pot and simmer until it becomes thick. I simmered it for about ten minutes. It is best not to add water. Some people don’t like too many tomatoes and think they will be sour, so they can add a little water (I personally think it will be thicker).

(It tastes good) After the sauce is ready, bring a pot of water to a boil. Knead the noodles that have just woken up until smooth. Then use a noodle knife to slice them directly into the pot and cook. Once cooked, you can take it out of the pot. Add the cooked noodle soup.

Click in, add coriander at this time. If you like onions, add some spring onions. Add a spoonful of sauce. Add some Shanxi mature vinegar. Add some chili oil from the jelly made a few days ago. At this time, you can enjoy the smooth and special chew. The taste is very good and authentic Shanxi.

Sliced ??Noodle Soup Recipe 3: 7 green onions (the thickness of your thumb is enough). It’s not a fixed number. It’s just that I love eating shallots in shaved noodles, so I put more.

The meat filling must be made of refined meat. The meat should be thicker, which will taste more delicious and not easy to dry out.

Cut the green onions into sections, pour more oil into the pot, put the green onions into the pot with cold oil, and fry the onions over medium-low heat throughout.

When the onions are slightly soft, you can use a shovel to press the onion segments so that the onion segments will be pulled out layer by layer and fried more evenly.

Fry the scallions until they turn brown (do not fry them black, as they will become bitter). Remove the fried scallions and set aside.

If you think there is too much oil left, you can scoop it out and save it for cold dishes. In fact, more oil will make it taste better.

The color of my fried onions was darker than in the picture.

Also chop some chopped green onion and shredded ginger, don’t cut too finely.

Pour the meat filling into the scallion oil and stir-fry briefly. Add the chopped green onion and shredded ginger and stir-fry evenly until the meat filling changes color. Turn to medium-low heat and slowly fry the water in the meat filling.

When the texture of the meat filling becomes slightly hard, pour in the previously fried shallots, add a little water, add dark soy sauce to adjust the color, light soy sauce to taste, add a little sugar and chicken essence, and add more salt. This is brine, so it is salty.

Just fine.

Add a handful of dried shrimps (don’t put too much, as it will affect the taste).

Simmer over low heat for a while. When the shallots become soft and the whole thing is fragrant, turn off the heat.