The home practice of oil spilling noodles is as follows:

Materials: 400 grams of flour, salt, 3 scallions, a little chili pepper, two tablespoons of rice vinegar, 5 tablespoons of soy sauce, peanut oil, one head of garlic, greens, appropriate amount.

1, ready 400 grams of flour, 4 grams of salt, a little bit of water, kneaded into a smooth dough, covered with plastic wrap or lid, molasses an hour.

2. Roll the dough into long strips and divide into 12 equal portions. Punch down each dough ball and spread it with a layer of oil. Cover with plastic wrap and leave to rise for two hours.

3. Prepare the seasoning. Mix together the chopped green onion, garlic, chili, soy sauce and rice vinegar.

4, put water in the pot to boil, ready to cook the noodles. At this time, take a dosage, press the flat surface with your hands, and press the rolling pin hard in the middle of the noodle to make a mark.

5. Pull the ends with your hands and start pulling the noodles. Shake the noodles up and down. After pulling enough length, separate from the center to form two noodles. Drop into boiling water and cook while pulling the noodles.

6: Add three tablespoons of the vinaigrette and salt to the bowl. Cook the noodles for about three minutes, fish out, put in the chopped green onion, garlic, chili powder moderate.

7. Heat oil in a wok to 90%. Pour the oil on the chopped green onion, garlic and chili pepper while it is hot, making a sizzling sound.

8, finished product.

Oil Splash Noodles

Oil Splash Noodles is a traditional noodle dish, which is also known as Pull Noodles, Drag Noodles, Stretch Noodles, Svirimen Noodles, Xiangliang Noodles, etc. It is made of flour, rapeseed oil, balsamic vinegar, soy sauce, etc. It is said to have a history of more than 3,000 years. It is said to have a history of more than 3,000 years. Oil splashed noodles were developed on the basis of "ritual noodles" in the Zhou Dynasty; in the Qin and Han Dynasties, they were called "soup cakes", which belonged to the category of "boiled cakes"; in the Sui and Tang Dynasties, they were called "long-life noodles", which was the name of the "long-life noodles", which was the name of the "long-life noodles". In the Sui and Tang dynasties, it was called "Long Life Noodles", meaning that the noodles were boiled for a long time in a pot; in the Song and Yuan dynasties, it was renamed "Water Slide Noodles".