Foodabc Chinese cuisine Northwest cuisine

Shaanxi's' oil splashed noodles'

2024-08-04 02:59:27 1448

Shaanxi noodles, also known as Lamian Noodles, drag noodles, stretch noodles, Zhentiao noodles, Xiangguomian, etc., are said to have a history of more than 3000 years. Oil splashed noodles evolved from the "ritual noodles" of the Zhou Dynasty; During the Qin and Han dynasties, it was called "soup cake" and belonged to the category of "boiled cakes"; During the Sui and Tang dynasties, it was called "Changming Noodles", which means to boil continuously in a pot for a long time; During the Song and Yuan dynasties, it was also renamed as "Shuilumian"< br>

Details of ingredients

Technique

difficultySimple
workmanshipStir fry
tasteSlightly spicy
timeTwenty minutes

Steps to make Shaanxi's' oil splashed noodles'

1. Add a small amount of flour to warm water multiple times to form a smooth dough. After standing for five minutes, knead again for about five minutes, knead thoroughly, and cover with a lid for half an hour.
2. Knead the dough into long strips and cut them into small pieces.
3. Use your palm to flatten your face.
4. Place it on a plate, apply some oil on each surface to prevent sticking, and let it sit for 30 minutes.
5. Pour water into the pot and bring it to a boil. Pinch the cooked noodles flat with your hand.
6. Then elongate.
7. Put it into a boiling water pot and cook for 3 minutes.
8. Prepare green onions, garlic, and shredded cucumber.
9. Put the cooked noodles in a bowl with cold water on one side, and add an appropriate amount of dry spicy noodles, garlic, and chopped scallions on top of the noodles.
10. Pour the boiling spark oil into a bowl of spicy noodles and serve. When pouring the noodles, add various fresh vegetables such as chives, toon, bean sprouts, and greens. Pour in rice vinegar, soy sauce, salt, and Sichuan peppercorn oil and mix well as a seasoning.