Today, Min wants to introduce to you the famous food of Hu County-[Soft Noodles of Hu County, Shaanxi].
What makes this noodle different from other pasta dishes in Shaanxi is that it is slightly softer and takes a long time to grow. After the dough is well and thoroughly tempered, roll it open, round and thin. To what extent is it thin, about 1mm thick, use a knife to cut it into strips about two fingers wide, put it in the pot to cook, and fish it in the old bowl, pour it with big meat dumplings, tomato and egg dumplings, or simply add a large spoonful of each, which is called [2 in 1]
There are also people who add a spoonful of oily oil to pour spicy pepper, which is called the "three-in-one".
Because the noodles are rolled out purely by hand, they taste very strong, and because the rolled out is relatively thin, they don't feel hard to eat. The taste is soft and slippery. It is easy to digest for the elderly and people with poor stomachs. Serve with leeks, dried tofu, bean sprouts and other vegetables, and then poured with minced meat, it is very fragrant!
Ruanmian in Hu County, Shaanxi
Recipe Recommendations
- white flour One catty
- water 200ml
- pork half a catty
- tomatoes three
- eggs four
- dried bean curd two
- leek a small handful
- soybean sprouts half a catty
- octagonal appropriate amount
- salt appropriate amount
- dried chili appropriate amount
- green onions appropriate amount
- ginger appropriate amount
- spiced powder appropriate amount
- chili noodles appropriate amount
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- hot and sour
- cook
- an hour
- ordinary
Steps for Ruanmian in Hu County, Shaanxi
1
Wash the hind leg meat or pork belly, and cut it into small pieces of 1 cm square with the skin.
2
Put a little more oil in the pan. After the oil is heated, add shredded green onions and ginger slices and stir-fry to create the fragrance.
3
Pour in the meat slices and stir-fry slightly.
4
After stir-frying until the slices turn white, add dried red peppers, star anise, appropriate amount of five-spice powder, chili noodles, and salt, and change to low heat to continue stir-frying the slices.
5
Stir fry until the fat meat spits out of oil and the aroma of various spices is fully stimulated. Bring the heat to high and pour in the balsamic vinegar. (You can put a little more vinegar, because Shaanxi people like the sour and fragrant taste)
6
Cook in appropriate amount of soy sauce.
7
Pour in 2 bowls of boiling water, wider water, simmer slowly over low heat, cover and cook for about 10 minutes to let it taste.
8
Cook until the soup is thick, the aroma of the chili noodles and various seasoning noodles completely combines with the oily aroma of the meat slices, and the meat dumplings are basically "wrapped"
9
Wash the tomatoes and cut them into small pieces. Beat the eggs into a bowl and beat well.
10
Heat the oil in the pan, add the eggs and stir fry them first (if you want the eggs to be tender, it's best to shovel them out after they are stir-fried. Hehe, I'm lazy ~~)~ Directly add the tomatoes and stir fry them one after another.
11
Add salt until the tomatoes will come out of water. Stir fry with a spatula.
12
2 to 3 minutes after boiling, a little MSG can be served.
13
Quickly blanch soybean sprouts, dried tofu, and leeks in boiling water until cooked, and plate.
14
Mix the dough (slightly softer than the noodles we usually make dumplings), knead the dough repeatedly evenly, arrange it into a round shape, and then flatten it.
15
Use a rolling pin to roll the dough around.
16
Then roll up the dough with a rolling pin.
17
Roll back and forth with both hands, spread out the cake, and turn it in a direction.
18
Continue to roll up the dough with a rolling pin, put your hands on the dough, and roll it from one side of your body to the opposite side of your body. Use a little force while rolling, and then pull it back close to the chopping board. Repeat several times until the dough thickness does not exceed 1 mm. Roll it out.
19
Use a knife to cut into strips 2 fingers wide.
20
If you are afraid that the stroke will not be straight and uneven, you can use a rolling pin to fold the dough before cutting it. The reason is the same.
21
After the water boils, put the wide noodles into the pan. The heat should be high and the water should be wide. Boil twice to remove the pan.
22
Pour on a large spoonful of meat minced meat, then a large spoonful of red persimmon and egg minced meat, and serve with various dishes such as soybean sprouts, dried tofu, leeks, etc. Talk about what!
23
Pour the vegetables on the surface, and mix well when eating. Shaanxi people prefer a spoonful of oil-splashed chili and a few heads of purple-skinned garlic. That is the famous "three-in-one noodles with minced meat"!
24
When you put your chopsticks into your mouth, it is soft and slippery, full of the aroma of meat, vegetables and eggs, making your vision, taste and smell feel solid ~~~Ruanmian in Hu County, Shaanxi Make Tips
Lu Ren's tips--1. Mixing dough: Take appropriate amount of flour in a dough basin, use a bowl to mix half a bowl of cold water, hold the water bowl in your left hand, and hold chopsticks in your right hand. Pour some water and stir with chopsticks; pour again and stir again until all the flour has been stirred into flocculent shape. Knead the stirred dough into dough. The dough should be softer and softer than the noodles we usually make dumplings. A little softer. 2. Stir the dough: Kneak the dough, cover it with a damp cloth, and soak the dough carefully until it is ready. (One of the key points for soft noodles in Hu County is that the noodles must be soaked thoroughly and eaten the next day. The noodles must be kneaded and boiled the first day. They can be put in the refrigerator in summer) Even if there is no time, they must be boiled for at least one hour. 3. Rolling dough: Put your hands on the dough and roll it from one side of your body to the opposite side of your body. Use a little force when rolling, and then pull it back close to the chopping board. Repeat several times, using even force. In addition, the dough sheet should be continuously sprinkled with flour during the rolling process to prevent sticking. For more Shaanxi cuisine, click here: 22-course Shaanxi cuisine