Shaanxi authentic oil splashed noodles will usually be made with biangbiang noodles, to make the noodles glutenous, the flavor to make the authentic Shaanxi flavor is also to have skills and methods. We all know that Shaanxi people love noodles, so there are many local specialties in Shaanxi, oil splashed noodles is one of them, here we will see how to make this authentic Shaanxi biangbiang oil splashed noodles.

Biangbiang oil splashed noodles practice:

1, prepare 500 grams of high-gluten flour, prepare 260 grams of water, add 5 grams of salt to the water, mix well, melt the salt, and then add it to the flour in 3-5 times, first mix the flour into flocculent before kneading into a dough. After kneading the dough, cover it with a plate and let it rise for 5 minutes, after 5 minutes, knead the dough again and smooth it, knead it and cover it again and let it rise for 5 minutes, after 5 minutes, knead the dough again and smooth it, then cover it and let it rise for 5 minutes, after 3 times of kneading and 3 times of letting it rise, the gluten of the dough will be very good.

2, then knead the dough into long strips, and then divide the strips into evenly sized dosage pieces, the size of the dosage pieces can be controlled at about 70-80 grams a dosage piece, and then roll the dosage pieces into 10-12 cm strips, put the rolled out strips into a plate, and then brush on a thin layer of oil to prevent the surface from drying out, and also to prevent from sticking together, and then seal it up with a plastic wrap and let it rise for 30 minutes.

3, the first hand to flatten the dosage, and then use a rolling pin to put the center to both sides of the rolling, rolled into two thin sides, the middle is slightly thicker, and then use the rolling pin in the middle of the dough a little bit with a little bit of force to press out an indentation, and then pick up the hand pinch the sides of the crust gently to both sides of the stretch a little bit longer, and then use your hands to the sides of the crust, and then shake the sides of the crust, gently pulling it to the sides. This way, the skin will become longer and longer, and the skin will become thinner and thinner, until we want to pull the length and thinness can be, and finally along with the indentation of the place can be easily torn. The biangbiang noodles are ready.

4, after the noodles are ready, we can prepare some greens, bean sprouts, scallions, a little more garlic, a small amount of white sesame. But also to prepare Shaanxi's Qin pepper, Qin pepper should be fried and then crushed into powder. Finally, a spice powder should be prepared, which is made by grinding 50 grams of star anise, 10 grams of cinnamon, 10 grams of grass nuts (seeded), 50 grams of peppercorns, 20 grams of allspice, 60 grams of cumin, 30 grams of Angelica dahurica, 30 grams of ginger, and 15 grams of dried ginger into a powder.

5, start a pot of boiling water, water boiled into the noodles, and so the pot of water boiled we add 180 grams of cold water to the pot, and so the water is about to open when we put the greens and bean sprouts into the pot and noodles and cook together, the water boiled we add 180 grams of cold water again, and so the pot of water boiled again we put the noodles, greens and bean sprouts into a bowl together, and then add the appropriate amount of salt, soy sauce Add salt, soy sauce and balsamic vinegar. Then put on the ready chopped green onion, garlic, chili noodles and spice powder, and finally put the boil to 200 degrees of oil splashed on the top of the chili noodles, so the oil splashed noodles are ready.

To make biangbiang strong, we must be in place when kneading and waking up processes, only to put the kneading, waking up in place, then make the noodles have toughness, eat up the texture will be good. Minced garlic, chili noodles and vinegar can be said to be the soul of the oil splashed noodles, for example, chili noodles must be used in Shaanxi Qin Pepper roasted and dried and crushed into powder to be fragrant, vinegar is best to use Shaanxi balsamic vinegar, so as to have the flavor of Shaanxi, so as to make out of the oil splashed noodles to be flavorful enough, only authentic.