1. The dough formula is 500g of high-gluten flour, 3-5g of salt and 260g of clear water.
Adding salt to flour can enhance the compactness of protein colloid in flour, that is, increase the gluten of flour, make dough more elastic, malleable and resistant to cooking, and make noodles taste more gluten.
2. The proportion of juice in the bowl is 3g of salt, 3g of chicken essence, 2g of monosodium glutamate, 2g of pepper powder, 5g of soy sauce and 3g of soy sauce.
Then prepare some shallots and minced garlic, as well as a proper amount of Chili noodles and pepper, which can be adjusted according to your own taste.
3. Proportion of feed oil: 2 star anise, 2 grams of fennel, 2 slices of fragrant leaves, 2 grams of cinnamon 1 knot, 2 grams of cardamom, 2 grams of pepper, 0/piece of Amomum tsaoko/kloc, 0/0g of onion 1 0g of ginger and a proper amount of coriander.
The fried oil is full of compound aroma, and it tastes better when used as oil for oil splashing.
1. and noodles. Put the flour and salt into a basin, stir well, then slowly pour in the clear water, stir while pouring, and squeeze it into a dough when it is stirred into a flocculent shape.
2. Knead and wake up. The mixed dough relaxes for 10 minute, then kneaded into a smooth dough, covered with plastic wrap, continued to wake up for 30 minutes, and then kneaded into a fine and smooth dough.
3. Make noodle embryo. Knead the kneaded dough into long strips, cut it into dough with uniform size, knead it into round and smooth dough one by one, press it flat by hand, wake it up for 5 minutes, and then roll it into a tongue shape, so that the noodle embryo is ready.
4. seal the oil and wake up. Put the dough embryos into a pot, evenly spread a layer of cooking oil on each dough embryo, and then seal it with plastic wrap to wake up for 2 hours. Oil sealing prevents the dough embryo from sticking and water loss, and it is convenient to make noodles after long-term waking.
5. Fry the cooking oil. Clean star anise, fennel, fragrant leaves, cinnamon, cardamom, pepper, tsaoko, onion, ginger and coriander, control the moisture, pour more cooking oil into the pot, add spices, fry slowly with low fire until the spices turn brown, then turn off the heat and stew for a while, and then filter off the material for later use.
6. Pull to make noodles. Take out the awakened noodle embryo, press a slit in the middle with chopsticks, then slowly pull it at both ends with both hands, and then split the noodles in two from the place where the chopsticks are pressed.
7. Cook noodles. Pour more water into the pot, bring it to a boil, add a spoonful of edible salt, and then add noodles. After the water boils, add a little water into the pot three times to increase the strength of the noodles.
8. Add seasoning to the pan. When the color of the cooked noodles is bright, it means that the noodles are cooked. Fish them into a bowl, and then add salt, chicken essence, monosodium glutamate, pepper powder, soy sauce, rice vinegar, chopped shallots, minced garlic and Chili powder to the noodles.
9. Pour in the feed oil. Pour the oil into the wok, heat it and pour it on the Chili powder to stimulate the fragrance of onion, garlic and pepper, so that the oil-sprinkled noodles are ready.
The above is the formula proportion and production process of Shaanxi oil-sprinkled noodles. It's cold, and the whole person is full of energy when he comes to a bowl. If you like it, you might as well cook it at home.