Shanxi noodles with diced pork

Shanxi is the capital of pasta. There are hundreds of kinds of pasta, including oily noodles, noodles, pulled slices, and Zhan slices. These are all pasta foods that families in Shanxi often eat. Shanxi pasta emphasizes the strength of the noodles and the refreshing taste. The vegetables are mixed in the noodles. Eat them, there are hot noodles and Zhan noodles. Eating each will make you unforgettable. When you eat them, you want to eat, and your stomach fills the table. Hehe, in the words of us Shanxi people, the noodles we make are more practical. Hold them in your hands and eat noodles in large mouthfuls. This may be a way for Shanxi people to entertain guests. Anyway, we Shanxi people are actually very particular about noodles. Now that people's lives are better, many people no longer make noodles at home. More people buy and eat them themselves, but they are very different. Today, I will introduce you to authentic Shanxi noodles. Let's see how we Shanxi people make this simple and good pasta dish. Maybe you will fall in love with it, too

Recipe Recommendations

flour three bowls
potatoes a small
fungus a small handful
Dried day lily a small handful
dried bean curd two
Flammulina velutipes a small handful
mushrooms two
kelp a small handful
onion always
eggs one
Jiang appropriate amount
garlic appropriate amount
oyster sauce a spoonful
soy sauce a spoonful
soy sauce a big spoonful
chicken essence a spoonful
sesame oil a small spoon

salty and fresh
cook
half an hour
ordinary

Steps for Shanxi noodles with diced pork

Live face. Eating for two people makes about three bowls of noodles ~~~ If I eat it alone, a big bowl will be fine.

Add cold water and add it slowly little by little. Don't use cold water, so that after the face work, you will wake up very vigorously.

Slowly or make dough. Here I will tell you a formula for living noodles from Shanxi people ~~ Three don't stick, the noodles do not stick to the hands, the pots, and the hands do not occupy the noodles. This kind of noodles live hard and soft, and this kind of noodles taste the best.

Cover the live surface with steamer cloth.

Put the lid on and start to wake up. It will take about 20 minutes in the warm weather.

When I woke up, I prepared the ingredients for the vegetables I needed, such as diced mushrooms, seaweed segments, day lily segments, diced dried tofu, shredded fungus, mushroom segments, and potato slices.

Chop green onions, ginger and garlic.

Add a little oil to the pan and stir-fry the chives, ginger and garlic.

First add potatoes and stir-fry 50% until done.

Pour the rest of the vegetables together, add salty salt, chicken essence, oil consumption, light soy sauce, and pepper water.

Lower the heat and start to simmer.

Finally, beat an egg, pour it into the stewed dish, beat it until it becomes egg drops, and then use wet starch to thicken it, and the dish is ready

After waking up, knead it back and forth to form a smooth dough. Because the waking up dough will be softer, it will be easy to knead it smoothly.

Roll out dough sheets.

Roll it up and roll it like this. This also has a formula. Roll it three times forward and three times backward, roll it back and forth and rush it into thin slices.

Fold it back and forth like this, adding dry flour in the middle, so it will not be easy to cut and stick

The cut surfaces are synthesized in one go, and the noodles are of the same thickness

The noodles are ready.

Add some salty salt to the pan before putting into the pan, so that the noodles taste strong

Make the noodles, add gravy, sprinkle with chopped green onion on top, and it will be ready

In fact, even if you don't eat it with noodles, you can still use it directly because it tastes great.