How to make oil-sprinkled noodles: flour, salt, monosodium glutamate, Chili noodles, soy sauce, vinegar, scallion oil, vegetable oil and rape.
Production technology: 1) and noodles. Adding proper amount of salt when kneading noodles can improve the gluten of noodles. When kneading dough, the two sides are folded in half to the middle after kneading into strips, and repeated. Finally, knead the dough into strips, then knead the dough into strips (palm pressed), coat the surface with vegetable oil and cover with plastic wrap.
2) wake up. Awakening time at room temperature is about 30 minutes.
3) Lamian Noodles. Roll the awake noodles flat with a rolling pin, and roll a mark in the middle of the dough with a rolling pin. Stretch the dough slowly with both hands, tear the dough from the middle according to the trace of rolling in front, and blanch it in boiling water.
4) seasoning. Take out the cooked noodles and put them on a plate. Sprinkle with vegetables, salt, monosodium glutamate, vinegar (a special seasoning in Shanxi), soy sauce and Chili noodles.
5) Oil leakage. Heat the scallion oil prepared in advance in a pot and pour it on the noodles.
It's easy to say and it looks easy, but I'm afraid it takes a little effort to do it. ...
Authentic practices of Shaanxi oil-sprinkled noodles The authentic practices of Shaanxi oil-sprinkled noodles are intangible cultural heritage.
material
Noodles, chopped green onion, Chili noodles, proper amount of oil, salt, chicken essence, soy sauce and vinegar.
Exercise:
1. Cook noodles. I didn't roll it myself, so I bought the prepared noodles directly, hee hee, which saved a series of procedures such as mixing noodles. By the way, I also cooked some vegetables (I can also cook some soybean sprouts) ~ I can choose the noodles I use, or I can buy long noodles about two fingers wide (like belts, hee hee, yes, the so-called "belt noodles"). This is the only noodle I bought. Let's use it.
2. After the noodles are cooked, take them out and put them in a bowl. Covered with chopped green onion and Chili noodles.
3. Heat the right amount of oil and pour it on the Chili noodles and chopped green onion while it is hot.
4. Add some salt, chicken essence, soy sauce and vinegar to the noodles and stir well.
The origin of oil-sprinkled noodles oil-sprinkled noodles evolved on the basis of "courtesy noodles" in the Zhou Dynasty. Known as "soup cake" in Qin and Han dynasties, it belongs to one of "boiled cakes"; During the Sui and Tang Dynasties, it was called "longevity noodles", which meant cooking in a pot for a long time. During the Song and Yuan Dynasties, it was renamed "water sliding surface". According to the "Yi Ya Yi Yi" written by Han Yi in the Yuan Dynasty, "Water-slippery noodles: knead with extremely white flour, and find a preparation. A catty is more than ten yuan. Put it in water, and when its facial hair is satisfied, pull it piece by piece and cook the soup. Just pull it wide and thin. " Xue, a court minister in the Qing Dynasty, recorded this in more detail in his book Su Wen lue: "Mix it with water, salt, alkali and clear oil, and then mix it with wet cloth. Once mixed, it is torn into thin strips. Cook it, it is called the face. " The book also pointed out: "Chaoyi and Zhou Tong in Shaanxi are the best practices." Regarding the shape of noodles, the book says: "Its thinness is equivalent to that of leeks, and its thinness is smaller than that of dried noodles, which can be triangular or hollow." The rest are like patches and flags. The same surface can be drawn into many different shapes, which shows that the skill is extraordinary.