"Qishan noodles with minced meat have nine characteristics: thin, gluten, light, fried, thin, soft, sour, spicy and fragrant. The following is an introduction to the production of Shaanxi noodles with minced meat in four parts:
First, the taste of meat dumplings is exquisite: sour, spicy and fragrant;
Second, the production of noodles pays attention to: thin, gluten and light;
Third, the production of side dishes is exquisite: five colors are indispensable;
Fourth, the production of scorpion soup pays attention to: fried, thin, and Wang.
Making minced meat-sour, spicy and fragrant. As for Qishan meat, it pays attention to sour, spicy and fragrant. Because people used to eat less meat, it takes a year to kill a pig in the New Year. Smart Shaanxi people make meat into "SAOZI" so that it can be preserved for more than half a year. Besides making noodles, cooking and steamed buns, it is equally delicious. The traditional choice of meat with minced meat is fat and thin 7:3, which can be changed according to personal preference. "
material
Ingredients
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Pork belly1000g
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500 grams of flour
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50 grams of carrots
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50 grams of leek
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20 grams of auricularia auricula
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50 grams of tofu
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20g of dried day lily.
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2 eggs
ingredients
salt
2 teaspoons
Base surface
1/2 teaspoons
ginger
1 small piece
scallion
1 segment
eight angles
5 grams
cooking wine
2 tablespoons
cinnamon
5 grams
five spice powder
1 teaspoon
chilli powder
2 tablespoons
soy
1 tablespoon
Aromatic vinegar
5 tablespoons
water
of appropriate amount
vegetable oil
100 ml
Practice of noodles with minced meat in Qishan, Shaanxi Province
1.
Prepare the raw materials, cut the pork belly into thin slices the size of a fingernail, and the thin meat can be diced.
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2.
Cool oil in a hot pot is probably the ratio of one catty of meat to one or two oils, and pour in fat and stir fry; Stir-fry until the fat meat spits out oil, pour in the lean meat and stir fry until most of the water is lost.
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3.
At this time, add cooking wine, ginger, cinnamon, star anise and spiced powder and stir fry slightly; Add a little soy sauce, salt and chicken essence; Salt should be more convenient for storage, and cooking is 2 to 3 times on weekdays.
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4.
Add a lot of vinegar, about a small bowl of two pounds of meat, about two ounces of vinegar, in short, the amount is larger, but it is also based on personal taste and the production of later soup, because vinegar is needed to make soup; Although acid is its characteristic, we should not be too sour to eat; Simmer for 5 to 10 minutes on medium and small fire, sprinkle a lot of Chili noodles, turn off the heat and stir-fry evenly, and make minced meat.
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5.
Add one egg, one teaspoon of salt and half a teaspoon of alkaline flour to a catty of flour, and slowly add water to make dough as hard as possible.
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6.
Cover and wake up for 30 minutes, knead the dough until it is very smooth, then wake up and knead it several times, and then roll the dough with soft light.
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7.
Whole rolling process
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8.
Rolling whole course 2
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9.
Look, it's thin. You can see your hands.
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10.
The cutting surface should be thinner, and cut it for later use.
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1 1.
If you can roll noodles at home, roll them. If you can't, buy leek leaves. In short, they should be thin, stiff and shiny. The dough is very good according to my above ratio.
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12.
Carrots are cut into diamond-shaped thin slices or diced; Shredded water lily and auricularia auricula
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13.
Dice tofu, it is better to use fried tofu, and it will not stick to the pot when frying; Spread the eggs into egg skins.
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14.
Cut the egg skin into diamond-shaped pieces, and cut the leek into powder for later use.
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15.
Put a little vegetable oil in the pot, add carrots, tofu, day lily and black fungus in turn, stir-fry until mature, and add salt and chicken essence; Take it out for later use, and finish making the vegetable seeds.
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16.
Stir-fry Jiang Mo and spiced powder in a hot pot with cold oil, and add appropriate amount of balsamic vinegar according to the vinegar amount of minced meat and your own taste, but the authentic noodles of minced meat must be sour.
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17.
Pour boiling water to boil, add salt and vegetable seeds.
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18.
Add the fried minced meat; Finally, sprinkle with egg skin and leek. Garlic seedlings are the best.
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19.
When you're done, all you need is the east wind. Cook noodles.
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20.
Pour the soup, spread your arms and "open your arms"
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Finished product map of noodles with minced meat in Qishan, Shaanxi
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knack for cooking
1, in fact, vegetarian dishes in the noodles with minced meat can also be vegetarian. The side dishes in the noodles with minced meat vary according to the seasons, and they can also be added, but there are five essential things, which must be five colors: red: carrot; Yellow: egg skin; White: tofu; Black: auricularia auricula; Green: leeks or garlic seedlings are the best, and fungus tofu symbolizes black and white; Eggs symbolize wealth; Carrots symbolize prosperity; Garlic seedlings symbolize vitality;
2, the production of scorpion soup pays attention to: fried, thin, Wang, this step is "choking soup" in the words of Shaanxi people, why is it called "choking"? In fact, it is to fry a spice with oil first and then pour in liquid such as vinegar, which is called choking, and then explain frying, thinning and Wang-frying: in Shaanxi dialect, frying means that noodles and soup should be "hot" and "hot enough" to avoid eating warm and cold food; Thin: It is said that noodles should be less and soup should be wider, and eating noodles should be particular: only eating noodles without drinking soup, noodles are also delicious. It's a "broken thing" (a small thing in Shaanxi dialect) to eat dozens of bowls of noodles for ordinary young people. Wang: It is said that noodle soup is oily. In the past, people were short of oil and water, so people like to eat oil with a layer of red oil on it and only eat noodles without soup. It is not necessary for everyone to make it at home. It is a pity that there is not much oil. Who can stand it if they drink it in summer? (So I have a slight discount on selling photos here).