Northern people like to eat noodles, especially our Shaanxi people, for the most favorite noodles, almost every day can not leave, a few days do not eat noodles is very miss, a bowl of strong noodles, put on the oil splash hot pepper, a little bit of green vegetables, put on the bottom of the fried vegetables, stirring evenly, eat especially addictive, and then a few cloves of garlic, and then loud and clear what is it!

There are many kinds of noodles in Shaanxi, according to statistics, there are about 60 kinds of noodles, and each kind of taste is slightly different, today morning mother will share with you several kinds of special noodles in Shaanxi, I believe that you will like it.

Meat noodles

Meat noodles are the most distinctive noodles in Shaanxi, and Baoji's Meat noodles are the most authentic. A bowl of good Meat noodles must be "thin, light, fried, thin, hot, sour and fragrant", which means that the noodles should be thin and strong. The noodles should be thin and strong, the soup should be sour and spicy, and the smell should be fragrant and not greasy.

The first step is to pour 300 grams of flour into the basin, add a spoonful of salt to increase gluten, then pour in spinach juice, and then into a smooth dough, covered with a lid to wake up for 30 minutes

The second step is to cut the carrots and bean curd into cubes, yellow cabbage and fungus ear fungus in advance soak a little bit, cut into segments, and the old tofu into cubes.

The third step is to pour a little more oil into the pot, first of all, the tofu fried a fried, in Shaanxi words is a kang a little, so that the tofu dish is good enough to eat, the tofu fried until both sides of the golden brown, and then out of the standby.

The fourth step is to reserve some oil in the wok, then pour in 2 eggs and quickly turn the wok to make an egg cake. Cut the pancake into long strips and then into diamond shaped pieces.

The fifth step is to pour oil into the wok, and when the oil is hot, first stir-fry the carrots and beans, then put in the fungus and cauliflower and stir-fry for about 10 seconds, then pour in the tofu and stir-fry evenly, add a spoonful of salt, a spoonful of five-spice powder, and a moderate amount of soy sauce, and then stir-fry evenly and then can be removed from the wok.

Sixth step, the next step, we adjust a bashful soup, hot oil into the ginger sautéed, add a small bowl of balsamic vinegar boiled, and then add the amount of water, add a bag of soup ingredients, add 2 spoons of salt, and then two large spoonfuls of bashful meat, first to give it a good mix, the bashful meat is the soul of the soup, so it must not be less, and then add a spoonful of sugar to brighten up the color of a spoonful of hot pepper to increase the color of stirring, stirring evenly! After turning off the heat and set aside.

The seventh step, this time the noodle also woke up, simple knead a few times, kneading round press flat, kneading the noodle to give it a big round cake. Roll it out as thin as possible to make it bigger. After rolling it out, sprinkle dry flour on the surface, then fold it up, continue to sprinkle flour on it, fold it up, and finally cut it into noodles, as thick or thin as you like.

The eighth step, water boiling into the noodles, the noodles are relatively thin, cool and can be fished out, the noodles inside the first scoop of soup, and then pour the soup back into the pot, so that the noodles will be flavored to taste good, and then put a little bit of fried vegetables, and then scooped on the soup on the table, sprinkled with egg skins, and then a little bit of minced chives on the table, you can enjoy.

Dipping noodles

Dipping noodles are a Yangling specialty, shaped like a pantyhose with a chewy texture. Boiled noodles are put into the soup, then a bowl of secret soup is added, and then the noodles are scooped up and put into the soup, which is rich in flavor and taste.

The first step is to pour 300 grams of gluten-free flour into the pot, add a spoonful of salt to increase gluten, then use about 180 milliliters of warm water and noodles, stirring while pouring and fluffing the dough, and then kneaded into a dough.

The second step, put on the board a little more kneading, kneading the surface of the kneading through, so that eat only gluten, the dough flattened rolled into a round cake, and then horizontal and vertical cut a little bit, cut it into small squares, but also can be cut directly into a wide strip, cut into a dish, pour cooking oil, with a brush brush, brush evenly, the seams are also brushed, to prevent sticking together, covered with plastic wrap to wake up for more than 1 hour.

The third step is to prepare more garlic and ginger, put it into a garlic mortar, add a spoonful of salt, and then pound it into a ginger-garlic puree, pound it well and then splash it with hot oil, mix it well and spare it

The fourth step is to wash four tomatoes and cut them with a crosscut, pour boiling water into them and soak them for a while, soak them well and then take the skins off, remove the roots, and then cut them into small cubes.

The fifth step, the oil in the pan is hot, add chopped green onion, pour in the tomatoes to stir fry the juice, you can use a spatula to press a pressure so that faster, stir fry the juice, add a spoonful of soy sauce, add a large bowl of water, put a bone broth soup treasure, stir evenly and cook on high heat.

Sixth step, boil add 2 spoons of salt, a little bit of chicken essence, a little bit of pepper, pour in 1 egg liquid mix well you can turn off the fire, poured into the pot standby.

The seventh step, the noodle also wake up, I wake up this 2 hours, very soft, wake up the noodle pulling up very easily, will not break, the water boiled down into the noodles, cooked, fished into a large bowl, sheng some noodle soup, to prevent the noodles stick together.

The eighth step, the sauce is also scooped into the bowl, put a spoonful of garlic, sprinkled with parsley on it

The delicious dipping surface is ready, is not looking very appetizing it? With 20 words to describe is, "white thin tendon light, soup Wang garlic spicy fragrance", the more you eat the more fragrant, the more you eat the more gluttony If you like you also try.

Fried Noodles

Fried Noodles is not originated in Shaanxi, but it is also a favorite noodle dish in Shaanxi, with a thick and fragrant sauce of diced meat, which is fat and not greasy, and with strong noodles, you can eat a big bowl every time.

The first step is to cut the pork into cubes and beat it directly with a meat processor, cut the tofu into small cubes, and wash the mushrooms and cut them into small cubes as well.

The second step, hot pan into the appropriate amount of oil, oil heat into the meat froth stir fry until browned, and then add minced green onions and ginger, and then a little bit of cooking wine to go fishy, stir fry for a few seconds after adding chopped mushrooms and tofu, stir fry for a few moments.

Step 3: Next, add a bag of sweet noodle sauce (180g), then a bag of soybean paste (170g), and stir-fry the sauce and meat mixture well. Add two tablespoons of salt, one tablespoon of dark soy sauce, a small spoon of sugar, stir-fry the sauce evenly, then cover the pan with a lid and simmer over low heat for 5 minutes.

Step 4: When the time is up, turn off the heat and serve.

Oil Splash Noodles

Oil Splash Noodles have a fresh flavor, sour and spicy flavor, a bowl of hot cooked oil drizzled on the spicy noodles and minced garlic, the aroma immediately emanates out, although slightly greasy to eat, but it is really very fragrant.

The first step is to add a tablespoon of salt to 300 grams of flour to increase the gluten, then mix the noodles with cool water at a ratio of 2:1, stirring to form a floury dough and kneading it into a smooth ball, then relaxing it for 20 minutes, rolling it out into a long strip, cutting it into even-sized pieces, placing them on a plate brushed with oil, brushing the surface with oil and letting it rise for 2 hours.

The second step is to flatten the dough on a board, then roll it out with a rolling pin, press it in the center of the rolling pin, then stretch the dough and pull it out from the center.

The third step is to boil water in a pot and then add the noodles, tap the water twice, and then add the greens to cook.

The fourth step is to put the noodles into a bowl, then add the chili noodles, garlic, green onion, salt, and splash with hot oil, and finally add some balsamic vinegar and soy sauce.

The four kinds of noodles even if you eat every day are not tired, even if you eat more fat, do not care, because it is really too delicious, like to eat pasta friends must not miss Oh!