It's oily
By VicentaLakin
i'm a southern girl who eats rice and drinks old soup, but making pasta is not my thing. i happened to see the oily square on the internet, that's what i wanted, and decided to make it. and when the hot oil pours on its face, the scent snorts, and tastes it with a taste, and it intersects, that is the bowl in my heart. (c) introduction of the twilight twilight: the twilight twilight is one of the most popular pasta of the shaanxi people. the twilight twilight twilight is also called lasagna, lasagna, lasagna, lasagna, lasagna, lasagna, lasagna etc., which is said to be over 3,000 years old. the oily face evolved on the basis of the zhou generation's “cotting face”; the qinhan era called it “twistle”, which is one of the “cooking cakes”; the tang era called “long life”, which meant cooking in order to enter the pot; and the song yuan era, which was renamed “sliding face”. the shape of the ripples, with the broad face of pull-and-biangbiang, commonly known as the "biangbiang face" ; the two-sided face of thin beiges; the face of a dragon with silver needles; the face of a blade that is thick like a chopstick; the blade of a sword that is trifle like a sword; and the "empty face" that is drawn into a short section. the moment when the oil is pouring out, the face is long, smooth, spicy, the hot oil is pouring on the face, the chili smells are fragrance with garlic and onions, fragrance is all over the air, and a taste at the surface, which is the smell of a thick swab。
Recipe Recommendations
- flour 300g
- water
- salt 2g
- chili powder 2 tablespoons
- minced garlic 2 tablespoons
- diced green onion 2 tablespoons
- ginger 1 tablespoon
- soy sauce 3 tablespoons
- old vinegar 1 tablespoon
- hot and sour
- cook
- several hours
- ordinary
Steps for It's oily
1
Material ready。
2
Get the sauce ready。
3
The water and salt are synchronised in the cook's cylinder。
4
Add flour and start a cooking machine to mess with a program (approximately 6 or 7 minutes)。
5
Scratch it to smooth face。
6
I've got 30 minutes to get my tatter covered。
7
Garlic, onions, ginger cut the end, raw, vinegar, pepper powder。
8
Wake up and grow the stripes。
9
A flat cut into a small agent, about 30 grams。
10
The bottom of the plate is painted with a layer of oil。
11
The cut agent is sewn into a cylindrical form, the agent code is placed on the plate, the face is coated with oil and the skin is covered for one hour。
12
A good noodle is growing in strip form, with a crutches in the middle。
13
Both sides of the face are torn long, and if the middle is thick, they are torn to the surface, and the longer they are。
14
The area of the middle pressure will form a thin film, which will then be slowly ripped open by a mouth。
15
The pot boils down, the noodles fall down。
16
14. Boiled to the end of life (approximately 2 to 3 minutes) and found in the bowl。
17
Put a spoonful of sauce on your face, garlic, onions, ginger, pepper。
18
When the boiler is hot from 7 to 80%, it's on pepper powder and onions of garlic, so it's smooth。It's oily Make Tips
Seven points allow southern women to also enjoy Shaanxi's classic pasta meal-oil-splashed noodles:
1. The ratio between flour and water should be well controlled. When mixing dough, water should be drained a little bit, and do not pour water in it all at once. The dough mixing time in the chef machine is 6 or 7 minutes, and the dough mixing time in the bread machine is 40 minutes. If you don't have a chef machine or a bread machine, you can knead the dough by hand for 10 minutes, wake up, continue kneading, and repeat it several times until the dough is strong, so as to avoid kneading it hard and making it too chewy when eating.
2. After the awakened noodles are made into doses, place them on a plate. Be sure to grease the bottom of the plate, and then brush the top with oil.
3. When tearing the face, the movements should be gentle. You can gently drop it on the chopping board while pulling it and then pull it. If you use more force, it will be easy to break.
4. It is best to use paprika powder for tearing noodles, which is very fine powder. The quality of the paprika noodles determines the quality of this bowl of noodles. It is very important. I use paprika powder sent by Xingxing from Sichuan. It is best to buy it from Shaanxi.
5. Garlic, ginger and chopped green onion are indispensable. Side dishes can be added or reduced at will according to your personal preferences. If you have stewed meat at home, add some minced meat and stewed meat soup instead of soy sauce, and then pour oil on it. The taste is also very good.
6. The cooked noodles can be placed directly in a bowl without using water. The oil on the noodles must be hot. If the oil is not hot enough, the chili powder will not instantly become fragrant and cooked after pouring it on; but if the oil temperature is too high, the color will turn black when it is poured on the chili, which will affect the appearance and taste worse.
7. Use a little more oil when splashing oil, but not too much. Splastered noodles should be oily at all ends, but you cannot store oil in the bottom of the bowl. If there is oil in the bottom of the bowl, there will be too much oil and it will be too greasy when eaten.
1. The ratio between flour and water should be well controlled. When mixing dough, water should be drained a little bit, and do not pour water in it all at once. The dough mixing time in the chef machine is 6 or 7 minutes, and the dough mixing time in the bread machine is 40 minutes. If you don't have a chef machine or a bread machine, you can knead the dough by hand for 10 minutes, wake up, continue kneading, and repeat it several times until the dough is strong, so as to avoid kneading it hard and making it too chewy when eating.
2. After the awakened noodles are made into doses, place them on a plate. Be sure to grease the bottom of the plate, and then brush the top with oil.
3. When tearing the face, the movements should be gentle. You can gently drop it on the chopping board while pulling it and then pull it. If you use more force, it will be easy to break.
4. It is best to use paprika powder for tearing noodles, which is very fine powder. The quality of the paprika noodles determines the quality of this bowl of noodles. It is very important. I use paprika powder sent by Xingxing from Sichuan. It is best to buy it from Shaanxi.
5. Garlic, ginger and chopped green onion are indispensable. Side dishes can be added or reduced at will according to your personal preferences. If you have stewed meat at home, add some minced meat and stewed meat soup instead of soy sauce, and then pour oil on it. The taste is also very good.
6. The cooked noodles can be placed directly in a bowl without using water. The oil on the noodles must be hot. If the oil is not hot enough, the chili powder will not instantly become fragrant and cooked after pouring it on; but if the oil temperature is too high, the color will turn black when it is poured on the chili, which will affect the appearance and taste worse.
7. Use a little more oil when splashing oil, but not too much. Splastered noodles should be oily at all ends, but you cannot store oil in the bottom of the bowl. If there is oil in the bottom of the bowl, there will be too much oil and it will be too greasy when eaten.