Biang biang noodles (_ _ noodles, Biaobiao noodles) are traditional Han-flavor pasta in Guanzhong area of Shaanxi Province, which is named after the sound of biang and biang during the production process.

In Shaanxi, there is such a jingle of Shaanxi Eight eccentrics: "The bench is not squatting, the house is half covered and half covered, the girl is not open to the public, Papa wears it on her head, the noodles are like a belt, the pot helmet is like a pot cover, the oil is pungent, and the Shaanxi opera does not sing or roar." Among them, "noodles like trouser pockets" refers to the special food of Shaanxi: biangbiang noodles.

Authentic biangbiang noodles, the width of a noodle can reach two or three inches, and the length is about 1 meter. When it is thick, it is almost as thick as a coin, and when it is thin, it is as thin as a cicada. A noodle can solve a meal.

The practice of biangbiang noodles

1, first of all, mix the noodles: be sure to mix the noodles with cold salt water. Pay attention to the technique when mixing noodles. Xi an pays attention to pouring water on the back of his hand. Simply put, don't add water directly to the flour, but pour the water on the back of the dough with a spoon, let the water flow into the flour little by little and knead the flour at the same time.

2. The amount of water added is judged according to the hardness of the dough. The dough made of biangbiang noodles needs to be harder. When the hardness of the dough is appropriate, it will enter the proofing stage. The overall proofing time is about 65,438+0 hours, but it needs to be rubbed every 65,438+05 minutes during proofing.

3. After the dough is proofed, cut it into pieces and knead it into round strips by hand. Take a plate and pour in a little cooking oil. Wrap each round bar in oil and put it in a plate, then seal it with plastic wrap for later use.

4. Mix with salt water. First, put tomato eggs in a pot with bottom oil, add the broken eggs and stir-fry them (stir-fry the eggs as much as possible), then add a little bottom oil to peeled and diced tomatoes and stir-fry, add soy sauce and water, continue to stir-fry and pour them directly into the scrambled eggs. ?

5, minced meat: put a little more base oil in the pot, add onions and ginger, then add diced pork and stir fry. After the color of diced pork changes, add appropriate amount of cooking wine, soy sauce, allspice powder, sugar and dried pepper, continue to stir evenly, then cover and cook for 10 minutes, then put it in balsamic vinegar for 5 minutes, and finally add a little salt to taste. ?

6. Take out the freshly made dough, flatten it with a rolling pin, and then stretch it on the chopping board for a few times and put it directly into boiling water. Note that the ends of the noodles will be slightly thicker, and then pull them by hand before entering the pot.

7. After the noodles are boiled for about 1 minute, they can be put into the bowl. Next, add garlic paste and pepper noodles to the noodles, then pour hot oil on the garlic paste pepper, and immediately pour soy sauce and vinegar on the garlic paste pepper when the oil is hot. Finally, add tomatoes, eggs and minced meat and mix well.