1, and batter: flour as the main ingredient, add a little salt, water and the noodles into a paste;

2, batter into the gong: the batter into the surface of the iron or aluminum steamed noodles brushed with vegetable oil gong (steamed noodles gong for the round, flat-bottomed, surrounded by the edge of the height of about 40mm or so), and so that the batter is thin and thick and uniform cloth gong bottom;

3, steaming Noodle: put the gong into a large iron pot with boiling water and cover the pot with a lid, steam for a few minutes;

4, take the noodle: after a few minutes, take out the gong, take out the steamed and cured noodle, the round, clear yellow, soft steamed noodle is ready.

5, eat: the steamed noodles cut into strips, and then with bean sprouts, topped with soy sauce, vinegar, garlic, sesame sauce, oil splash hot pepper can be eaten.

Note: How to make chili water for Shanxi steamed noodles and the proportion of chili water are as follows:

1, Shaanxi cold skin: 3 taels

2, bean sprouts: 2 taels

3, chili oil: 0.3~5 grams

4, salt: 0.1 grams

5, monosodium glutamate: 0.01 grams,

6, garlic juice: 0.2 grams, and chili oil: 0.2 grams,

7, chili sauce: 0.2 grams, and garlic paste: 0.2 grams.

7, Ginger juice: 0.2g,

8, Seasoning water: 0.1g.

9, sesame paste: 0.2g. (Hanzhong taste does not put this)