Shanxi Fried Sauce Noodles

As the saying goes,"The world's pasta is in China, and China pasta is in Shanxi." There are many types of pasta food in Shanxi. Most housewives can make dozens of varieties of wheat flour, sorghum flour, bean flour, buckwheat flour, and naked oats, such as sliced noodles, ramen, gepei noodles, tuiwo, enema, etc. When it came to the chef's hands, the patterns were renovated and dizzying, reaching a realm of hundreds of flavors on one side and hundreds of flavors on one side. According to surveys, pasta in Shanxi can be divided into three categories: steamed pasta, boiled pasta, and cooked pasta according to the production process. There are as many as 280 kinds of pasta in Shanxi, among which they are famous for their sliced noodles. It is famous at home and abroad and is known as one of the five famous pasta dishes in China. Others such as large ramen noodles, knife noodles, fish plucking, pointed tips, river fishing, cat ears, steaming, frying, roasting, stir-frying, stewing, simmering, frying, minced, pasting, stall, mixing, dipping, roasting, etc., have a wide variety of names that make people dizzying.
Everyone likes to eat fried noodles, but you rarely know how Shanxi people make authentic pasta food ~~~ Today I introduce you to our Shanxi people's authentic fried noodles ~~ I hope you will like it, just do it like this

Recipe Recommendations

pork belly stuffing moderate
cucumber half a
carrots half a
Flammulina velutipes a dollar
bean sprouts two
mushroom three
rock sugar a
shallots a
handmade noodles moderate
cornmeal moderate
dried yellow sauce moderate
sweet sauce moderate
soy sauce a big spoonful
chicken essence a spoonful
cooking wine a spoonful
sesame paste bottled

salty and fresh
fried
half an hour
ordinary

Steps for Shanxi Fried Sauce Noodles

Prepare all the ingredients, carrots, cucumbers, mushrooms, mushroom, pork belly filling (I have chopped it in advance, and the chopped filling has been chopped together with onions and ginger), bean sprouts, dried yellow sauce, and sweet flour sauce.

Put a little oil in the pan, start frying the sauce, and put the pork belly filling into the pan.

Stir fry until color changes and start adding seasoning.

Add rock sugar, twenty-three spices, cooking wine, soy sauce, chicken essence, pepper water, and start stewing the meat.

If the pepper water is over the minced meat, turn on a low heat and start to stew.

Mix dry yellow sauce and sweet flour paste together, soak with pepper to soften, and the ratio of yellow sauce to flour paste is 2:1, it will be perfect.

Pour the soaked bean paste into half of the minced meat. Turn on low heat to simmer. Turn on low heat until the soup bubbles, then turn off the heat and the sauce is ready.

Cut the mushroom in half and slice the mushrooms.

Shred carrots, the thinner the better.

Add salt in the pan, boil mushrooms, mushroom mushrooms, bean sprouts, and shredded carrot in water.

Put shredded cucumber, cooked bean sprouts, mushrooms, mushroom, mushroom, and carrot aside.

Start making noodles, dough.

Wake up for 20 minutes.

Roll it up and dry it into dough sheets.

Fold the dough sheets together like this.

Cut the dough into hand-rolled noodles like this.

You need to use more water to cook noodles, and add some salt so that the noodles will not stick together when cooking, and the noodles will not be too rotten and strong. Just add the water three times and it will be enough. It is best to eat with bite strength.

If you like to eat smooth ones, wait until the noodles are cooked, turn on cold water and rinse off the batter so that the noodles will be smooth, add sesame oil and stir.

Put in a bowl.

Arrange the dishes and pour sauce on them. That's enough.

Sprinkle with shallot on top of the sauce to see if it is appetizing.