Sao noodles are a traditional pasta of the Han people in the northwest region and a famous Xifu snack. Baoji’s Qishan noodles (famous for sourness) are the most authentic. A qualified bowl of noodles should be white, thin and shiny, oily, sour and spicy. The noodles are slender, even in thickness, with fresh and fragrant seeds, red oil floating on the noodles, hot and sour soup, tough and refreshing, suitable for all ages.

Preparation steps

1. Cut the required vegetables into dices (you can add any vegetables you like)

2. Dice the meat, mince onion and ginger

3. Cut the leeks into 1 cm long sections, stir the eggs into egg liquid

4. Heat oil in a pot, sauté the minced onion and ginger, add the meat and stir-fry until it changes color

< p>5. Pour in the vegetables except tofu (the soft tofu I bought will become rotten when stir-fried, so the old tofu can be poured in together) and stir-fry, add salt, soy sauce, and chicken essence and stir well

6 , add water, make the water a little wider, add tofu and cook for a while

7. Pour in the egg liquid, do not stir it yet, wait until the eggs float up, then stir it evenly

8. Turn off the heat, pour in the leeks and mix well

9. I won’t go into the process of rolling the dough. After I knead the dough into a smooth dough, I knead it first, then prepare to cut and stir-fry the vegetables. After it's ready, start boiling water. At this time, the noodles are also cooked, so start rolling them

10. The noodles are rolled out

11. Stack the noodles with the help of a rolling pin

12. Cut the noodles into leek leaves

13. Spread the noodles out to prevent them from sticking together

14. Remove the noodles after they are cooked

< p>15. Pour the fried saozi

Tips

1. Add a little more salt when cooking, because water needs to be added. If you add too little salt, the taste will be lost. , have come according to your own taste. 2. The noodles for steamed noodles can be hand-rolled or dried noodles. If you have time, roll them. If you don’t have time, just buy ready-made noodles. It’s much easier to just make steamed noodles.

Warm tips: 1. When making hand-made noodles, it is generally suitable to add an egg to the flour, and then add some alkali or salt appropriately. This will make the noodles delicious and chewy, and then the noodles will take a little longer to wake up. , about three hours is better; 2. If the dough rolling technique is good and suitable for plowing, the taste will be better. The more handmade, the better.