Soba noodle enema is a traditional snack popular in QiXian County, Taigu, Yushe and Wenshui in Shanxi Province. It is suitable for cooling off, so together with Shanxi liangpi and cool powder, it is the food that Shanxi people like to eat in summer, or it can be directly used as a meal.
Shanxi enema production method is mysterious, mostly passed down from generation to generation by family. The taste is delicate and delicate, smooth and sharp, long to eat not greasy, simple to mix, eat as you eat, add secret marinade, the taste is better, although called enema but soba enema and general enema are completely different, without any animal internal organs.
Enemas were first evolved from the blood intestine: pig blood infusion into the casing is called "blood sausage" (now stored in the northeast region), and then mixed in the blood into the casing and steamed into the casing is also called "blood intestine" (now stored in northern Shaanxi, Shanxi Lüliang area), and then sometimes only use soba batter enema, after the enema the remaining soba batter into the dish steamed known as "vegetarian enema", until the development of only soba noodles without blood and intestines "enema" has developed. This name is generally popular in the Taiyuan area and the Jinzhong area, and there are also places called "bowl saucers" in other places.
Today Xiaobian will do fried enemas with you
1. Prepare the slices of six enemas and cut them with a slashing knife!
2. Bean sprouts washed and ready!
3. Prepare vinegar, soy sauce, soy sauce, garlic and ginger.
4. Put the garlic into a bowl, add a spoonful of salt, a spoonful of MONOS, a drop of dark soy sauce, a spoonful of soy sauce, a spoonful of vinegar, and mix well and set aside!
5. Turn on the heat, pour the oil, heat the oil and add 2 peppercorns, a handful of bean sprouts, stir-fry after adding enemas, stir-fry back and forth for a while, then add the sauce prepared in advance, stir-fry for a while and add the lid for a while! Turn off the heat!