Teach you to cook Shaanxi specialty pasta at home, which is crystal clear, chewy and delicious. There are many kinds of snacks in Shaanxi, and each place has its own special cuisine. In Binxian County, Xianyang, there is a special kind of noodle-Imperial Noodles, which is deeply loved by local people. Royal noodles are also called jade noodles and vermicelli. This kind of royal noodle is not only a kind of pasta, it is similar to cold noodles, but it is different from special flour food with cold noodles. It is called "vermicelli" because of its making method and is famous for its bright appearance. Today, I will share with you the home-made method of this Shaanxi specialty snack Royal Noodles. It looks like bean jelly, but it is not bean jelly. It's smooth and refreshing. Let's take a look at the production method with me.

Prepare ingredients:

Good dough, clear water, mung bean sprouts, shredded cucumber, pepper water, vinegar water, garlic water, salt and oil.

Specific practices:

1. Wash your face now. This is the dough I made in advance, and then I poured water into it to wash it. Soak for a few minutes before washing, which makes it easier to wash. Just wash it by hand until all the starch in it is washed away.

2. Wash the water until it is thick every time, then pour the washed noodle water into another basin, and continue to pour clean water into the basin for washing, and so on. When it is washed to this extent, the gluten will be washed out. If the washing times are few, gluten will be sticky. After washing, the gluten will be strong and delicious.

3. This is flour water for washing gluten, and let it stand for about 6-7 hours.

4. Now steam the gluten in the pot. This gluten doesn't need anything added. Steam on high fire for about 15-20 minutes.

5. After the gluten is steamed, take it out to cool, and then tear it into small pieces by hand.

6. The surface water has settled. Pour out the clear water on it, leaving only the surface water that has settled down, then stir the surface water evenly with chopsticks, and then filter it with a sieve to pour out the filtered impurities.

7. Put some oil in the pot, then pour the filtered flour water into the pot, turn on a small fire and stir with chopsticks. As the temperature rises, the flour will solidify slowly, and it should be stirred constantly to prevent the bottom of the paste from sticking to the pot. It will become more and more difficult to stir it until the dough is blue and does not touch your hands. You can turn off the fire.

8. Pour the dough on the oiled chopping board, put some oil on your hands and knead the dough into strips, then knead it into several even small pieces, knead the small dough into thin and even small pieces, or knead it into strips, and brush a layer of oil evenly on it.

9. Steam on high fire for 20 minutes and let it cool.

10. It's air-cooled now. It's special and elastic. It can be cut into thin slices, strips or disks with a knife.

1 1. Cut and put in a bowl. Add gluten to the bowl, add mung bean sprouts and shredded cucumber, pepper water, vinegar water, garlic water and salt, and finally add oil and spicy seeds and stir well to serve. Today's home-cooked version of royal noodles is ready, so friends who like to eat may wish to try it at home.