Cold mixed sour and spicy braised noodles

2025-02-25 14:58:52 273

In recent days, besides feeling hot and stuffy, I have learned this dish of saozi noodles to stimulate my appetite. However, I have completely changed this noodle dish from beginning to end. Saozi noodles are a Shaanxi style snack with dozens of varieties, featuring thin, chewy, smooth, sour, spicy, and fragrant flavors. The taste is soft and smooth, with Qishan saozi noodles being the most famous. The characteristics of saozi noodles are that the noodles are slender, evenly thick, and the saozi are fresh and fragrant. The soup is oily and rosy, and the taste is fresh, fragrant, and rich without being greasy. The local flavor of Qishan Shaozi Noodles is particularly strong, known for its sour and spicy taste. As I have never liked to eat thin noodles, the noodles I made this time were stewed noodles, and the soup was removed and replaced with a sour and spicy cold mixed noodles. Moreover, this way of cooking is very delicious< br>

Details of ingredients

Egg skina sheet
lentinus edodes8
Doujiao8 articles

Technique

difficultybeginner
workmanshipmix
tasteMedium spicy
timeThree hours

Steps to make Cold mixed sour and spicy braised noodles

1. Make a slightly softer dough and let it rest for 30 minutes.
2. Rub and cut into pieces.
3. Roll into strips and press flat.
4. Roll it into small, long pieces.
5. Apply oil evenly to each dough piece and let it rest for 1 hour.
6. Pour an appropriate amount of water into the pot and bring it to a boil. Use your hands to slowly stretch the noodles into the pot, then boil a few times and rinse with cold water.
7. Cut the vegetables into small pieces and set them aside.
8. Pour an appropriate amount of oil into the pot and stir fry the pork belly.
9. After oil extraction, pour in five spice powder, Pixian Douban sauce, fermented soybean sauce, and salt for seasoning.
10. Stir fry evenly.
11. Pour in vinegar.
12. Cook for 1-2 minutes and set aside.
13. Stir fry the beans and mushrooms.
14. Pour in a bowl of water and cook until done.
15. Pour in the egg skin, add salt, thirteen spices, season with vinegar, turn off the heat and set aside.
16. Blanch rapeseed and bean sprouts in a pot until cooked.
17. Pour a bowl of noodles over some pork belly, sprinkle some vegetables with chopped green onions, add chili oil to the pot and stir fry until fragrant. Pour it over the noodles while they are still hot.
18. Finished products.