The specialty snacks of Shaanxi are also called ramen, pulled noodles, stretched noodles, zhentiao noodles, fragrant stick noodles, etc. It is said to have a history of more than 3,000 years

Youpo noodles were first sold in the area of ????Canban Street and Tanshi Street and later became very common in Xi'an< /p>

Ingredients

200g noodles

Chili noodles

Garlic sprouts (minced ginger and garlic can also be added) Optional

< p>Green onions

1 tablespoon balsamic vinegar (old vinegar will be too acidic)

Salt

2 drops soy sauce

Green vegetables

Bean sprouts

2 tablespoons oil

How to make noodles with oil

Cut green onion (ginger and garlic) and set aside, season with salt, vinegar, soy sauce, etc. Put them all within easy reach

Boil the water, blanch the bean sprouts, remove them from the cold water after breaking them, drain them and spread them on the bottom of the bowl (this step is very important, explained later)

Continue to blanch a small handful of vegetables in the water just now, remove them and set them aside

Cook the noodles until they are slightly soft (to better absorb the juice), but not too soft. Remove the dried bean sprouts and put them on the bean sprouts.

Burn the oil until it reaches about 70% (in order to prevent the noodles from sticking when they are taken out in advance, these two steps in 4.5 must be unified, i.e. Take out the noodles, add seasonings, and heat the oil to about 70%). Of course, if you like the slightly burnt smell of the green onions, you can heat 80% of the oil.

Add salt and green onions to the noodles. Minced ginger and chili pepper (make sure that the onion, ginger and chili pepper can be splashed with hot oil)

After pouring the oil, immediately (note this immediately!) pour vinegar, as shown in the picture, this bowl is about 2 tablespoons, this You will hear a squeaking sound, and then you will smell the aroma that makes your mouth water! Finally, add a little soy sauce for seasoning (the amount of soy sauce must be small, so you won’t be able to tell that there is soy sauce, but it will make the taste richer and more layered)

Finally, add the blanched vegetables. Mix well and you are ready to eat

Tips

For this bowl of noodles, you need about two level spoons of salt (the kind of spoon that comes in the salt bag), 2 tablespoons of vinegar, and soy sauce. A few drops will do (or none). The onion and ginger must be chopped as finely as possible. If you really don’t like ginger, you can leave it out. The amount of oil is about the same as normal for frying a dish, but you can also use more. Try to choose oils with a refreshing texture such as canola oil, camellia oil, sunflower oil...

Only the amount of bean sprouts at the bottom of the bowl is enough. If you like to eat more, you can add more. There are two main reasons why the bean sprouts at the bottom of the bowl need to be soaked in cold water. 1. When the noodles are cooked, the soup will seep into the bottom part and the noodles will not be soaked. 2. When vinegar is poured, the bottom noodles will not eat up all the vinegar. (Most restaurants with delicious fried noodles do this!)

The 70% oil is just enough to bring out the aroma of chili peppers and onions and ginger without making them mushy.

The timing of pouring the vinegar must be as soon as the oil is poured. Just like the sour soup dumplings, use the heat of the oil to burn the vinegar, leaving only the aroma of the vinegar without any astringency. (Any foodie with a spirit of research will know the difference between pouring vinegar on hot oil and pouring vinegar after cooling the oil!)

You can choose any vegetables according to your personal taste.

After the noodles are cooked, be sure not to use cold water. Only when they are hot can they absorb the soup best.

If you want it richer, you can add a poached egg. Half-cooked egg yolk is also super delicious when mixed into the noodles.

Although the steps and tips are a bit verbose, they are really quick to make. Once you master these, you can make a bowl of quite authentic oil noodles in about 15 minutes!

How could you understand that a bowl does not require chicken essence, MSG, sesame seeds, oil, Laoganma, bean paste and other seasonings that enhance the flavor? It is just seasoned with oil, salt, vinegar and chili. Can make a bowl of noodles so fragrant.

Students who can make noodles by themselves can feel free to go out and set up a stall!

PS: I particularly emphasize that there is no need to add any chicken essence, MSG, or Laoganma Doubanjiang because it consumes a lot of oil because I have seen many fried noodles recipes written like this. I really can’t help but have to say it, everyone. When the most important steps of pouring oil and vinegar are done, it is almost successful.

Onions are generally a must. This is acceptable for people who don’t usually like to eat onions. Unless you completely reject onions, you won’t like this bite.

You can add minced ginger and garlic or not, just choose according to your own taste.

It is best to choose chili noodles with medium to fine particles. If it is completely powdery, it will be easy to paste. If it is too thick, it will have an obvious grainy texture and a bad taste. It is not necessary to pursue the most authentic chili noodles, which are not available everywhere. Again, the most critical point of this recipe is pouring oil and vinegar. Of course, if you have chili noodles, it is definitely the best.

For the choice of vinegar, I used Zhenjiang balsamic vinegar, 2 tablespoons. When you pour it on the noodles while it is hot, it will not make the noodles sour, but it will be fragrant. It's completely acceptable to students who don't like jealousy. If you don't pour it while it's hot, the amount will feel sour. If you feel that this amount does not suit your taste, adjust it slightly according to your personal preference.