That's real oil

By VicentaLakin

That's real oil
With the white deer on the air, it's time for Xian's traditional food oil to become famous. It's not so hard to get a bowl of oil out of the tunnel, but it's just three key steps to be done: the face, the face, the face, the face。

Recipe Recommendations

  • flour 400 grams
  • salt appropriate amount
  • green vegetables 2 trees
  • balsamic vinegar appropriate amount
  • MSG 1 gram
  • green onion 10 grams
  • ginger 5 grams
  • soy sauce appropriate amount
  • chili noodles appropriate amount

Steps for That's real oil

  • 1
    0.5 grams of salt is drained and added to the flour in a series of times, and then rubped to the edges, rubbed to the smooth and placed in a container for 30 minutes
  • 2
    It's about one or two
  • 3
    All set
  • 4
    Scratch it in small pieces. This step must not be omitted. Province
  • 5
    Rinse and cover for another 30 minutes
  • 6
    The board brushes a small amount of oil, takes a dose, flattens it with a hand, makes it thick, presses two marks with a cane
  • 7
    It's about 25 cm long. It's three to five minutes still. It's got oil stacks. Fire
  • 8
    Keep your hands on both sides of the face. Long
  • 9
    it's a time when it's long, when it's on the board, it's biang, biang, and it's a time when it's getting to the surface. the longer
  • 10
    They're tearing it apart from the two presses
  • 11
    I'm gonna rip the noodles off, and then I'm gonna rip it in my hand, and I'm gonna throw it on the board, and I'm gonna hit it twice
  • 12
    You can count the water while you're in the pot
  • 13
    Take a bowl of soy sauce, vinegar, flavor, salt
  • 14
    When it's ripe, when it's ripe. Pull! Out
  • 15
    Onion flowers, ginger pasta, pepper noodles, hot oil on pepper noodles

    • That's real oil Make Tips

    The salt can't be too much, the face can't be soft, it has to be a little tougher than the face of the dumplings, because the long face must be polished, smoothed and stretched over time, or the face cannot be pulled down, as long as one or two, or it can be too long, and the maturity of the noodles can be different. Only onions, ginger paste, pepper paste, flavors, soy sauce, vinegar, salt, oil and so forth are said to be traditional practices and spices. The innovative version is different。

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