Shammy Noodle is a traditional Han Chinese noodle dish in Northwest China, famous Xifu snacks, with Baoji's Qishan Shammy Noodle (known as sour) is the most authentic. A qualified bowl of bashful noodles should have "white thin gluten light, oil Wang sour and spicy flavor" characteristics, this article is my carefully edited handmade homemade Shaanxi Qishan bashful noodles, I hope to help you!

Shaanxi Gishan Shame Noodles Ingredients Tool

Main ingredients: flour (500g) pork (appropriate amount) leeks (appropriate amount) eggs (2) black fungus (appropriate amount) yellow cabbage (appropriate amount) carrots (half a carrot) old tofu (appropriate amount)

Seasoning: table salt (appropriate amount) pepper (appropriate amount) Onion (appropriate amount) dried chili (appropriate amount) anise (appropriate amount) ginger (appropriate amount) cinnamon (appropriate amount) thirteen spices (appropriate amount) soy sauce, soy sauce (appropriate amount)

Kitchen utensils: boiler, wok

Shaanxi Qishan Shame Noodle practice:

1. Make meat stuffing: Prepare the appropriate amount of peppercorns, young ginger, Dry chili, pepper, pepper, peel, scallion, etc.

2. Good earth pork, preferably pork, fat and thin

3. Cut the meat into small dices

4. Slightly more oil poured into an iron frying pan, heated, and put the dried peppercorns, frying fragrant peppercorns oil, do not like peppercorns and then take out the peppercorns

4. >

5. Pour the diced meat into the pot and stir-fry for a while

6. And then ready to put the spices, continue to stir-fry, add a little thirteen spices, soy sauce, soy sauce, cooking wine. (I have homemade shrimp powder and pepper powder also added some together). Then put the right amount of salt (especially can not forget to add dry chili noodles) continue to stir-fry until the meat is cooked.

7. Finished show a

8. Finished show two

9. Take the two eggs whisked

10. The egg mixture evenly poured on the pan and scrambled

11.

12. leek cut into pieces

13. tofu cut into cubes

14. black fungus, cauliflower diced

15. carrots cut into rhombuses

16, Tofu, cauliflower, carrots into the frying pan fried to 8 minutes cooked, served in a bowl

17. pot with the right amount of water to boil, pour a lot of vinegar, if you do not like vinegar, moderate amount can be, and then poured into the vegetarian stuffing and meat stuffing, boiling boil for a while,

Seasoning: taste according to their own tastes and then do the deployment. This authentic bashful soup is OK

18. generally I do pasta is to get up in the morning and the pasta, put a little bit of kneading a little bit (be sure to knead in the same direction, that is, to give the face on the strength), so that the pasta out of the eating will be very strong.

19. Start rolling out the dough, just like the beginning of the hill, a little bit of the dough rolled around and rolled out, the beginning of a good job, the back of the work to be good, otherwise the dough will be rolled out of the strange shape, hehehe

20. Move it outward in sequence, trying to get an even force on all sides of the noodle.

21. The noodles continue to be rolled 。。。。。。

22. rolled out the surface, spectacular, but it is a pity that the board is too small

23. detail show, the surface of the thin can be through the light

24. detail show two I can say that and the thickness of the paper

25. rolled out the surface of the rolled out in the rolling pin, and then back and forth folded in the board, the form of As such a side view, easy to cut. (Interlude: the northern rolling technology is particularly good people, do not cut the surface like "plow surface", plow out of the surface is particularly tasty, another day to talk about the plow surface)

26. cut the surface of the time 。。。。。。

27. cut the noodles from the surface a little bit pulled apart, the shape of the left picture

28. above pulled apart from the middle of the noodles grabbed, shake a little bit, cut the noodles a moment on the spread, see is not particularly beautiful

29. cut the noodles details show

30. . the noodles into the boiling water, hand-rolled noodles basically burn two open on the good, like to eat soft on the boil for a while, and then the noodles into the bowl, to the surface poured with homemade sour and spicy meat and vegetable shame, and then sprinkled with chives, eggs. A bowl of colorful and fragrant Qishan noodles came out.

31. If you like spicy food, you can add some oil splash hot pepper, it is very addictive.

Tips:

1, hand-rolled noodles are generally suitable for adding an egg to the flour, and then add some alkali or salt, so that the noodles are tasty and strong, and then wake up a little longer, three hours or so is better;

2, rolling technology is good, suitable for ploughing the noodles, then eat the taste of the better. The more pure handmade flavor the better.