flour

300 grams

condiments

Rapeseed moss: 1 handful of mung bean sprouts: 1 handful.

condiment

Salt: right amount of Chili powder: 2 spoonfuls of shallots: right amount of ginger: right amount of garlic: right amount of peanuts (fried): right amount of soy sauce: 2 spoonfuls of aged vinegar: 1 spoonful of sesame oil: 1 spoonful of peanut oil: right amount.

Step Click Step to enter the kitchen mode.

1 Material assembly drawing:

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First, put the flour into a clean basin and pour cold water in the middle.

Slowly stir the flour into a flocculent shape with chopsticks, add salt to make the dough stronger, and then add appropriate amount of water until all the flour is mixed evenly.

3 Knead the dough by hand. The standard of kneading dough is three lights, namely surface light and basin light. The dough doesn't stick to your hands and the basin is clean.

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Then cover with plastic wrap and wake for 30 minutes.

5 Then take out the dough and knead it into long strips.

6 Divide the dough evenly into small doses. I am kneading dough, and the dosage is about 35 grams. If it is narrow noodles, 20 grams will do.

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7 Prepare a flat plate, brush it with oil, put it in, brush it with oil evenly, cover it with plastic wrap and wake it up for one hour.

At this time, you will find that the dough is very soft when you take it out. Roll a small dose into the ox tongue and press two marks with a flour stick.

9 Hold the two ends of the dough by hand, lengthen it, and keep beating the chopping board in the middle to make it longer. Then tear the noodles off the impression.

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10 small dose rolled into the shape of ox tongue.

1 1 Just put a mark in the middle with a dough stick.

12 pulling a face, hitting a face, and frowning are the same. And then tear it from the middle.

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13 This is the prototype of Lamian Noodles with strong flavor. The width is really like a belt.

14 Then, all the ingredients, big or small, are pulled into noodles in the same way.

15 At the same time, boil the water in the pot, cook the pulled noodles, pick them up and put them on the plate.

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16 Prepare chopped green onion, Jiang Mo and minced garlic at the same time. Chili noodles, peanuts

17 Pour the pulled noodles into soy sauce and vinegar, and mix well with chopsticks. Meanwhile, hot pot burns hot oil.

Finally, sprinkle 18 on the sprinkled Chili noodles, which is prickly and fragrant. Remember that the oil temperature must be high, otherwise there will be no burning smell.

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Cuisine characteristics

Northerners' love for pasta is beyond my imagination as a southern woman. The staple food at home has basically not changed. Jiaozi and wonton are occasionally served during the Spring Festival holiday, and there are ready-made dough in the market. It is even more rare to see the whole family making noodles, rolling dough and wrapping jiaozi together. When I left home, I found that the northern pasta culture was profound, especially in Shaanxi and Shanxi, which was carried forward to the extreme.

It is said that the top ten monsters in Shaanxi are noodles like belts. Their thickness, width and length are beyond people's imagination, and their shapes are like belts tied around the waist in ancient times. This description completely subverts my consistent impression of noodles. Different from southerners whose diet is mainly rice, three meals a day in Guanzhong area have been inseparable from pasta almost every day since ancient times. It is also said that when girls in Shaanxi grow up, it is not to see if they can sew clothes and embroider, but to roll noodles all over the chopping board to get the appreciation of their husband's family. If I am stupid, I may struggle on dough all day.

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I have never been to Shaanxi, but I have eaten Shaanxi cuisine countless times in Shanghai. I know that the pasta and dishes there have a vigorous appearance and a solid and warm heart. A warm bowl is definitely food that can heal the soul. Just like the rough man in northern Shaanxi, the dusty land of Qinchuan, how happy he is to eat a bowl of bread in soup, drink a bowl of mutton soup, and then yell at the Shaanxi opera! Compared with the way she hides half her face in front of us behind her guitar, I haven't tasted a delicate southern food woman, but the feeling of being upside down at a glance is too different. Many times, food is just to find the most beautiful exit for yourself. Try more local flavors, and you will be surprised.

Today's noodles should be particularly familiar to northerners. People in Shaanxi call it "biang biang Noodles", which is one of the favorite pasta dishes of Shaanxi people. This kind of Lamian Noodles is also called Lamian Noodles, Lamian Noodles, Lamian Noodles, decorated noodles, fragrant stick noodles and so on. Oil-sprinkled noodles evolved on the basis of ritual noodles in the Zhou Dynasty. In Qin and Han dynasties, it was called soup cake, which was a kind of boiled cake. The Sui and Tang Dynasties were called longevity noodles, which meant cooking in a pot for a long time. It was renamed water sliding surface in Song and Yuan Dynasties. The shape of Lamian Noodles, such as the width and length of the belt, is said to have a history of more than 3,000 years.

The key to delicious oil-sprinkled noodles is to knead the noodles hard, and finally oil them and send them for another hour. At this time, the dough is soft and can be pulled for a long time, then it is torn from the middle according to a good impression, and then it is pulled longer by hitting the chopping board. After cooking in boiling water, pick it up and put it in a bowl. With chopped green onion, Jiang Mo, minced garlic, pepper powder and other ingredients, and then sprinkled with a thick layer of red pepper noodles, a bowl suddenly glowed. The last process is also crucial. This oil spill refers to the last step, which is to heat a tablespoon of oil and then pour it on Chili noodles and noodles. I heard a creak, a cloud of smoke rose, followed by various scents, and then poured a little soy sauce and aged vinegar. The noodles were spicy and flexible, which was a great temptation for people like me who didn't like pasta.

The ingredients are extremely simple, and anyone can operate them at home. After learning this trick, they can be made into various flavors. Next, I want to try tomato and egg noodles and meat whistle noodles. I hear it's delicious