The authentic oil-sprinkled noodles in Shaanxi are usually made of biangbiang noodles. If you want to make noodles strong and taste authentic Shaanxi flavor, you also need skills and methods. We all know that Shaanxi people love noodles, so there are many pasta with local characteristics in Shaanxi, and oil-sprinkled noodles are one of them. Let's take a look at how to make this authentic Shaanxi biangbiang oil-sprinkled noodles.

biangbiang oil-sprinkled noodles:

1. Prepare 5 grams of high-gluten flour, prepare 26 grams of clear water, add 5 grams of salt to the water, stir well, melt the salt, and then add it to the flour for 3-5 times. First, stir the flour into a flocculent shape and then knead it into dough. After kneading dough, cover the dough with a plate for 5 minutes, then knead the dough until smooth, after kneading, cover the dough for 5 minutes, knead the dough until smooth again after 5 minutes, and then cover the dough for 5 minutes. After kneading the dough for 3 times and waking it up for 3 times, the dough will be very good in gluten.

2. Next, knead the dough into strips, then divide the strips into flour paste with uniform size, the size of which can be controlled at about 7-8g, then knead the flour paste into strips of about 1-12cm, put the kneaded strips into a plate, brush with a thin layer of oil to prevent the surface from drying or sticking together, and then seal them with plastic wrap to wake up for 3 minutes.

3. firstly, flatten the dough with your hands, then roll it in the middle to both sides with a rolling pin until it is thin on both sides and slightly thicker in the middle, then press an indentation in the middle of the dough with a little force with a rolling pin, then hold the two sides of the dough with your hands and gently stretch it to both sides, and then gently pull the dough up and down with your hands. In this way, the dough will be longer and thinner, and it will be pulled to the length and thinness we want, and finally it can be easily torn along the indentation. So biangbiang noodles are ready.

4. After the noodles are ready, we can prepare some rape, bean sprouts, shallots, a little more minced garlic and a little white sesame seeds. It is also necessary to prepare Qin pepper in Shaanxi, which should be fried first and then ground into powder. Finally, we need to prepare a spice powder, which is made by grinding 5 grams of star anise, 1 grams of cinnamon, 1 grams of tsaoko (seedless), 5 grams of pepper, 2 grams of fragrant leaves, 6 grams of fennel, 3 grams of angelica dahurica, 3 grams of galangal and 15 grams of dried ginger.

5. Bring the pot to boil. When the water in the pot boils, we add 18 grams of cold water to the pot. When the water is about to boil, we put the rape and bean sprouts into the pot and cook them with the noodles. When the water boils, we add 18 grams of cold water again. When the water in the pot boils again, we take out the noodles, rape and bean sprouts and put them in a bowl, and then add a proper amount of salt, soy sauce and balsamic vinegar. Then put the prepared chopped green onion, minced garlic, Chili noodles and spice powder, and finally pour the oil burned to 2 degrees on the Chili noodles, so that the oil-sprinkled noodles are ready.

in order to make biangbiang strong, we must put the process in place when kneading and waking the noodles. Only when the handle is kneaded and the hair is in place can the noodles be tough and taste good. Garlic powder, Chili noodles and vinegar can all be said to be the soul of oil-sprinkled noodles. For example, Chili noodles must be dried and ground into powder in Shaanxi, and vinegar is best made from Shaanxi balsamic vinegar, so as to have the taste of Shaanxi. The oil-sprinkled noodles made in this way are delicious and authentic.