Scissor noodles are named because the dough making tools use scissors, and because the noodles cut are fish-shaped, they are also called cutting fish eggs. There are many types of pasta in Shanxi, and Scissor noodles are just one of them. The surfaces cut out with sharp scissors are like cute little whitebait, swimming in the soup water, vivid and interesting.
The boiled scissors noodles, even with soup and vegetables, are a good delicacy in cold winter. But in late spring, in such hot weather, the temperature reaches more than 30 degrees, and the hot noodles are probably difficult to swallow. Making scissors noodles into a bowl of cold noodles is also a simple and delicious cooking method.
Mugwort Scissor Noodles, tender mugwort leaves are added to the flour. The simple pasta food incorporates the fragrance of mugwort leaves, accompanied by fragrant sesame seeds and peanuts. The tempting taste spreads in the room with the flow of the air. The delicious and pure chopped peppers add charming color to this seemingly ordinary bowl of scissors noodles...
Cold mixed Chinese leaf scissors noodles
By AnthonyMann
Recipe Recommendations
- flour 200 grams
- cooked white sesame seeds appropriate amount
- Cooked peanuts appropriate amount
- chives 2 pieces
- sesame oil 2 teaspoons
- balsamic vinegar 2 teaspoons
- slightly spicy
- cook
- half an hour
- ordinary
Steps for Cold mixed Chinese leaf scissors noodles
1
Prepare the flour.
2
Prepare the tender mugwort leaf.
3
Wash the tender mugwort leaf, blanch it in boiling water for a while, and pick it up.
4
Chop the blanched tender mugwort leaves with the back of a knife into velvet.
5
Add a little water (warm) used to boil the mugwort leaves into the mugwort leaves and mix well. Pour into the flour and mix well.
6
Mix the flour into a smooth mugwort leaf dough; let stand for 10 minutes.
7
Prepare sesame oil, cold soy sauce, and Zhenjiang balsamic vinegar.
8
Prepare white sesame seeds, chopped peanuts, and chopped peppers.
9
Wash the chives and cut them into fine grains; pour sesame seeds, peanuts, and chopped peppers into a bowl, add sesame oil, cold soy sauce, and balsamic vinegar, mix to form a sauce.
10
Boil water in the pan; after the water boils, use scissors to cut the dough into small fish shapes and put it into the pan (someone helps take pictures and cuts the noodles directly into the boiling water).
11
Cook the scissors noodles and serve in a bowl.
12
Pour in sesame seeds and chopped peanuts, top with seasoning, sprinkle with chopped pepper and chopped green onion; mix well while eating.Cold mixed Chinese leaf scissors noodles Make Tips
1. You can use your favorite vegetables with pasta. 2. I use mugwort leaf before Qingming Festival, which is tender and bitter. 3. Don't use too much mugwort leaf. If you use too much, you will cause nausea and vomiting; 6-15 grams each time will be enough. 4. The leaves with thick, green leaves, grayish-white on the back, with many fluff and strong aroma are better.