To borrow an advertising line, our Shaanxi people's love for pasta is really "everyone knows it."
The thick and muscular noodles are served with oily spicy pepper, and a small handful of garlic sprouts that enhance the flavor. Simply, a bowl of noodles with full color, aroma and flavor is ready.
Shaanxi people also seem to have a special love for chili and vinegar. Especially when eating noodles, you can't taste any flavor without these two noodles.
I remember when I was a child in the countryside at noon and afternoon meal time, many people would gather together with a large bowl of noodles. Without using stools, they would directly squat under the wall, eating noodles and chatting about family affairs. What a simple and happy day it was!
But now that I am back in the village, almost all the young laborers have gone out to work, and those who remain are old people and children. Tall weeds have grown in many places in the village. Even the small river water where I used to wash clothes when I was a child has also become a tiny strand of spring that couldn't be smaller...
I really miss my childhood hometown!!
Oil splashed to tear noodles
By JosefaHyatt
Recipe Recommendations
- flour appropriate amount
- garlic sprouts 1 piece
- warm water appropriate amount
- salt appropriate amount
- chicken essence a little
- soy sauce appropriate amount
- vinegar appropriate amount
- Dried chili noodles appropriate amount
- edible oil appropriate amount
- hot and sour
- skills
- three-quarters of an hour
- senior
Steps for Oil splashed to tear noodles
1
Add flour in small amounts and times into warm water to make a smooth dough. Let stand for five minutes, knead again for about five minutes, knead thoroughly, cover and simmer for half an hour.
2
Take out the dough, knead it a few times, and roll it into slices about one centimeter thick.
3
Cut into strips about one centimeter wide.
4
Use a rolling pin to flatten the thick noodles.
5
Gently pull the dough with both hands and stretch it slightly.
6
The elongated noodles turn around, hold the two heads of the noodles with your left hand, separating them with your fingers, otherwise they will stick together. Use your right index finger to hang it in the middle of the noodle, and apply gentle force evenly with both hands.
7
Until the noodles are pulled thin enough. (Because I have to tear and take photos alone, I really can't take a few moves to get it done. Excuse me)
8
Boil water in a pot. After the water is boiled, boil in the shredded noodles, and gently stir with chopsticks.
9
Wash the cabbage leaves, cut them into wide strips, put them into the pan after the noodles are boiled, add a little cold water, boil again, and cook for one minute.
10
Take the bowl where you prepare the noodles and start preparing the oil-splashed seasoning. First add appropriate amount of salt and a little chicken essence.
11
Add a little soy sauce and appropriate amount of balsamic vinegar. It is recommended that the amount of vinegar be more.
12
Remove the cooked noodles into a bowl, chop the garlic sprouts and place them on the noodles.
13
Put appropriate amount of dried chili noodles on the top according to personal preference.
14
Heat the oil in a frying pan. Turn off the heat when the oil is so hot that there is smoke. Pour it on the dried chili noodles and garlic sprouts. Make sure the chili noodles are poured thoroughly to taste delicious.