Pulled noodles Shaanxi one of the common types of noodles, as Shaanxi people can not help but to have a bowl every day. Especially the oil splash noodles, the most popular. The oil is poured directly onto the spicy noodles, and they are ready to be eaten with a bang, and the garlic and spiciness is the first thing you feel when you eat them.

Oil splash noodles and noodle skills noodles skills:

1, first from the beginning of the noodle, high gluten flour because of the addition of salt is more powerful, a catty of noodles with salt 8-9 grams, 220-225 grams of water. The master professional said this:

Winter A catty of flour salt 4-5 grams of water 240-245 grams

Spring and Autumn A catty of flour salt 6-7 grams of water 230-235 grams

2, followed by kneading, kneading the dough must ensure that the white gluten light. After resting to rise, knead once more, divide the large dough into 2 two a dosage, plastic wrap seal number and rest for three or four hours.

3. The most difficult part is the technique of pulling the noodles, which a novice needs to practice over and over again to ensure that the noodles are pulled to the right standard.

Pinch the noodle sheet with your fingers to an even thickness, then run both hands through the length. On top of the kneading, pinch the ends of the noodles with each hand and gently fling them up and down. Then increase the amplitude of flinging, that is, the two arms slowly outward expansion, be sure to feel the gluten of the noodles and the rhythm of the expansion, otherwise easy to break. The appropriate size of the sheet pulled out of the noodle is almost 1.5 meters long.