Colorful and fragrant oil splashed noodles is a traditional snack in Shaanxi, a spoonful of hot oil splashed into the hot oil boiling, then the fragrance of green onion, garlic, chili pepper incense and five spice powder incense, simple and rough, the aroma overflowing appetizing. How to make this authentic Shaanxi oil splashed noodles to be delicious and strong, and what seasonings are needed? Below I start from making ramen, the practice is not very difficult, guaranteed that you can learn the authentic Shaanxi oil splash noodles at a glance.

1, to do authentic Shaanxi oil splash noodles noodles is to do their own, if you use ordinary noodles that talk about the word not authentic. First prepare 1000 grams of flour, add 5 grams of salt to 480 grams of warm water at about 45 degrees melted, do authentic Shaanxi noodles will only add salt, will not add other seasonings, the purpose of adding salt is to increase the degree of gluten of the noodles, add salt to the warm water into the flour in small increments, adding the side of the mixing, the water is added to the noodles after the mixing of the pasta into the shape of a floc, and then squeezed into a dough with the hands. Knead the dough into long strips and round them, then brush the tops with cooked soybean oil so that the strips are evenly coated.

2. Divide the kneaded dough into small, even-sized pieces, then roll the pieces into 15-centimeter-long desserts and arrange them neatly, then brush the tops of the desserts with a layer of oil to prevent them from sticking to each other and to prevent the skins from drying out. Then roll the pasta from the center to the sides with both hands, until the thickness of the fingers is uniformly thick noodles, all rolled out and put into a flat plate and put it neatly, all neatly put into a flat plate and brush a layer of oil again, and seal the plastic wrap and put it in a warm place to wake up the pasta for 50 minutes, so that the gluten can creek open, and the pasta can have the extensibility and will not be pulled off.

3. When the noodles are ready, place them in groups of 4. Separate the noodles and brush them with a layer of oil so they don't stick together when pulling the noodles. The two ends of the noodles were stacked up with a hand pinch, and then began to pull the sides, the side to the board fell, the noodles long after the two ends of the merger together with a hand pinch, and then the other hand hooked in the middle of the noodles continue to pull the side to the board fell, and has been pulling the noodles to the size of our normal noodles, you can pinch the two ends of the dough, so that the ramen is done.

4, start a pot of boiling water, water boiling into the pulled noodles, noodles into the pot to gently stir a few times, to prevent sticking to the bottom, and so the noodles float up and then gently stir a few times, the noodles automatically separated, then you can put into the soybean pressure, and so on, after the water boiled again under the bok choy, the bok choy is a cooked up very quickly, as long as the noodles are cooked through the whole can be fished out into a bowl, boiled! The noodles are particularly smooth and sinewy, and will be especially tasty.

5, and then add to the bowl of scallions onion, garlic, chili powder (chili powder can be moderate more), white sesame, but also a little less to the five spice powder to increase the aroma. Canola oil burned to 6 into the heat after a small number of times in just added to the top of the seasoning, the onion, garlic, chili powder, white sesame and five spice powder to fully stimulate the flavor, and then add an appropriate amount of salt to enhance the taste, 2 grams of monosodium glutamate to enhance the freshness of 5 grams of soy sauce to enhance the freshness of the taste and to add 5 grams of balsamic vinegar to enhance the flavor, and finally mix well.

Such a bowl of authentic authentic Shaanxi oil splash noodles is done, we must do when the noodles in the rubbing in place, wake up in place, do out of the noodles can be delicious and strong, late seasoning when the hot oil must be a small number of times into the pouring, so that the bottom of the spices to thoroughly stimulate the flavor, the flavor will be more rich and delicious.