condiments

A bowl of high-gluten flour, three slices of spinach,

condiments

Keywords laver, coriander, onion,

condiment

Soy sauce, monosodium glutamate, balsamic vinegar, spicy oil, salt, sesame oil, spicy oil,

Production steps

The practice of biangbiang noodles biangbiang noodles are unique folk snacks in Shaanxi. Fancai Today, com recommends the method of authentic Shaanxi cuisine biangbiang noodles:

1, and noodles. Everyone knows this, so I won't go into details. It should be emphasized that noodles will be softer, even softer than jiaozi noodles. After makeup, cover and stew for a while, at least one hour.

2. Divide into pieces and roll them into strips about one centimeter thick.

3. Cut into noodles about one and a half fingers wide.

4. The next step should be to pull noodles. But what I want to tell you today is the method I came up with, and everyone will do it. One hand gently pulls one end of the noodle, and the other hand rolls it out from the other end with a rolling pin. Be sure to roll the noodle along its long direction until it reaches the pulled end.

5. Boil the water. After the water boils, cook the noodles. Gently pull the noodles before cooking to make sure they are thinner.

6. In the process of cooking noodles, start seasoning juice. Cut the parsley and onion into small pieces and put them in a bowl.

7. Tear up the laver and put it in.

8. Add salt, monosodium glutamate, soy sauce, balsamic vinegar, sesame oil, spicy oil and spicy oil in turn to make juice.

9. After the noodles are boiled, add spinach. Just simmer and you can turn off the fire and fish for noodles.