I suddenly missed the trousers made by my mother-in-law, so I tried it on myself at noon. Unexpectedly, it was really good!
Trouser belt noodles are also known as "biangbiang noodles". This word does not appear in the character library. It was originally created by Shaanxi people.
Fill a bowl with three-finger-wide dough sheets, some thin or thick, and serve with various toppings. The most popular is oil-splashed chili.
According to legend, the word "biang" was coined by a scholar who had no money to pay for a bowl of noodles.
While writing a song, he said: "Flying into the sky at one point, the Yellow River bends on both sides; the eight characters have a big mouth, and the words move inward, twisting left and right; the west is long, the east is long, and the middle is long; the horse king is added; at the bottom of the word heart, next to the word moon, leave a hook to hang sesame sugar; I pushed the cart and drove to Xianyang." In one word, it describes all the mountains, rivers and geography, and the world is cold.
Shaanxi Guanmian
Recipe Recommendations
- high-gluten flour a bowl
- spinach Sanke
- laver a small piece
- coriander two
- onion a short
- soy sauce appropriate amount
- MSG appropriate amount
- balsamic vinegar appropriate amount
- Oil poured chili appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- spicy oil appropriate amount
- hot and sour
- mix
- several hours
- senior
Steps for Shaanxi Guanmian
1
Mix dough. This is something everyone knows, so I won't go into it again. It should be emphasized that the noodles will definitely be softer and softer than dumpling noodles. After making up, cover and simmer for a while longer, at least for an hour.
2
Divide a piece of dough and roll it into a long dough sheet about one centimeter thick.
3
Cut into noodles about a finger and a half wide.
4
The next thing should be a tear. But what I want to tell you today is the solution I came up with, and I hope everyone will do it. Gently pull one end of the noodle with one hand, and roll it up from the other end with a rolling pin. Be sure to roll it along the length of the dough until the end where you roll it.
5
Bring water to the water. After boiling the water, cook the noodles. Gently pull the noodles with your hands before placing them in the pan to ensure that the noodles become thinner.
6
During the cooking process, start mixing the juice. Cut the parsley and spring onions into small pieces and place them in a bowl.
7
Tear up the seaweed and add it.
8
Add salt, monosodium glutamate, soy sauce, balsamic vinegar, sesame oil, spicy oil, and oil-poured chili seeds in turn, and mix into juice.
9
After the noodles are boiled, add the spinach, just soak it a little, and you can turn off the heat to fish the noodles.
10
Pour the mixed juice into the noodles and mix well. Let's eat!Shaanxi Guanmian Make Tips
1. The dough must be boiled. The longer it takes, the easier it is to be pulled into shape! 2. The noodles must not be cooked, then they should become sticky noodles. 3. The most important things in the juice are vinegar and pepper. You need to put it in more to taste it!