Shaanxi oil splashed noodles

2025-01-31 15:00:06 7572

The shape of Shaanxi pulled noodles includes a wide and long surface that is as wide as a waistband, commonly known as "biang biang noodles", and a two width surface that is as thin as chives; There are dragon beard faces as thin as silver needles, chopsticks like chopsticks with thick edges, and sword blade faces with triangular shapes resembling precious swords; There is a "hollow surface" pulled into short sections. Shaanxi oil splashed noodles have a long and smooth texture, with a delicious sour and spicy taste. At the moment when hot oil is poured on the noodles, the aroma of chili mixed with garlic and scallion fragrance fills the air. With a light taste, it is a strong Shaanxi flavor. Each family has its own way of doing things, and the final step is to pour hot oil on it, never deviating from its roots and mastering its soul. What needs to be done next is to mix your own taste according to your own needs

Details of ingredients

flour300g
Clear water160g

Technique

difficultySimple
workmanshipcook
tasteSpicy and Spicy
timean hour

Steps to make Shaanxi oil splashed noodles

1. Put 300 grams of flour into the bowl
2. Add an appropriate amount of salt to a small bowl and dissolve it in water, then slowly add it to the flour
3. Mix the flour into a cotton like consistency
4. Mix the flour into a cotton like consistency
5. Cut scallions and garlic separately into small pieces
6. Prepare an appropriate amount of chili powder (according to each person's preference for spiciness). Take a small bowl and add soy sauce and a little vinegar. Mix well and set aside for later use
7. Then cut into small balls of about 30 grams and knead them into strips.
8. After kneading each dough into strips, apply oil and let it stand for another 20 minutes.
9. Take a portion of dough and roll it into a long strip. Use a rolling pin to press out a strip of imprint in the middle
10. Place the dough piece in your hand, pinch both ends with both hands, and vigorously pull the long dough piece at both ends. Tear it open from the middle of the elongated dough piece (where the rolling pin presses out the imprint)
11. Place the dough piece in your hand, pinch both ends with both hands, and vigorously pull the long dough piece at both ends. Tear it open from the middle of the elongated dough piece (where the rolling pin presses out the imprint)
12. Transfer the cooked ramen into a bowl and add chopped scallions, garlic, chili noodles, and 2 grams of salt
13. Heat some oil until 80% hot, immediately pour it on the chili noodles and chopped scallions, hear the sound of "sizzling", pour in vinegar and soy sauce, stir evenly