The most famous noodle in Shaanxi is biangbiang noodle, which refers to flour ground from Guanzhong wheat. It is usually hand-drawn into a wide noodle, also called "belt noodle", which is as wide as a belt. But this kind of pasta is relatively troublesome to make, which I will talk about later. Today, I will teach you an easy-to-use and easy-to-learn "noodle-cutting" in Xifu, Shaanxi Province.
Practice: mix noodles-noodles-knead noodles-roll noodles-cut into strips-cook noodles-dry mix and eat.
knead dough
We all use home-grown self-milling powder, so it is suggested to use "high-gluten flour" sold in shopping malls instead. Add 2 grams of salt to 500 grams of flour. The salt is used to increase the gluten, but it must not be less, but it should not be put more. Add a proper amount of water and knead it into a smooth and hard dough that does not touch your hands. It's harder when kneading dough, and it will become soft after kneading dough.
2. noodles
Put the mixed noodles into a pot, cover them and put them at room temperature for more than 1 hour. This step is by no means omitted. Only when the noodles are in place can the noodles be smooth and strong. If the noodles are cooked for more than 2 hours, they need to be refrigerated in the refrigerator.
3. Knead the noodles
If you find it hard to knead the dough in the first step and it is not smooth enough, it doesn't matter. After standing for 20 minutes, knead it again, and it will be easy to knead it smoothly. After the dough is finished, knead it a little, divide it into evenly sized pills, and let it stand and relax for 10 minute. Relaxed noodles roll out easily.
4. Rolling noodles
The technical requirements for making rib-cutting surface rolling are almost zero. Just press the loosened powder into a rectangle with a rolling pin, and then roll it into a cake with a thickness of about 3 mm. The width of the cake should not exceed the length of your knife. One size fits all is the best, so the width should be half of the knife's tolerance. Sprinkle some corn flour and place it for adhesion. Dry flour is ok, but corn flour is better. Stack the two and cut them to save time.
5. Slice
Cut into even strips with a knife, and the thickness is as you like. Old people and children cut it finely, which is easy to taste and digest. A female man like me, who occasionally has to work in the fields, just cut it thicker. Chopsticks are the limit. If they are too thick, they will become bench legs. They are not cooked well, haha. Regardless of thickness, it must be uniform.
6. Cook noodles
The water for cooking noodles must be "wide" (that is, there should be more water), so that the cooked noodles are evenly heated and strong. If there is too little water and too much noodles, the noodles will not be strong and elastic if they are cooked for a long time. After boiling, order cold water twice, use a soup bowl, half a bowl of cold water each time, and order it twice. Cover the pot and cook over high fire.
7. Dry-mixed and ready to eat
Put the cooked dough into a bowl, add your favorite condiments, such as tomatoes and eggs, miscellaneous sauce, minced meat and vegetarian meat, or splash with oil. Stir well and serve. Eating noodles must be fast and handsome, otherwise it will easily burn into a knot, which is not beautiful.