Shanxi noodles are famous all over the world, there are many kinds of noodles, and the leaves are shanxi specialties. Dragging leaves is also known as dipping the tip and dipping the flakes. It is a folk home-cooked noodle with strong local color in the Qingxu area of Shanxi. The ingredients are different, but the recipes are similar. It is to use cabbage, spinach, oil wheat vegetables and other leafy parts of the leafy vegetables (vegetable stems are used for other purposes) cut into large pieces, one by one in the thin paste made of white noodles or bean noodles, rolled and wrapped evenly, in a pot of boiling water can be cooked. When eating, dip slice by slice in a bowl with different flavors. Fruity vegetables such as beans and eggplants can also be eaten here. However, the beans should be cut into segments, the eggplant should be cut into large pieces, and then torn into small pieces by hand, rolled and wrapped in batter one by one, and soaked and cooked in a pot of boiling water before eating.
There is also a poem circulating in folklore:
Slices of fresh and tender green vegetables,
Wrap thinly with flour.
Ripe is extraordinarily delicate,
Dip in delicious spices.
It's so good, it's so good.
I'm afraid of acetic acid.
Next, I will tell you the specific method of supporting leaves.
First of all, you need to prepare the ingredients: flour, spinach (cabbage, beans), soybean flour
Seasoning: water (warm), green onion, ginger, garlic, vinegar, salt, cooking oil. One red pepper.
Step 1: First do vinegar blending, eating drag leaves is very important to do a good job of blending, the most local color is vinegar blending. Step 2: Finely chop the onion, garlic and ginger, chop the red pepper, and pour some Shanxi old vinegar into a small bowl, and the vinegar should be rationed according to personal taste
Step 3: Pour the oil into the frying pan, put a few peppercorns into the oil heat, fry the peppercorns to make the aroma, pour in the vinegar (when pouring the vinegar, cover the oil pan with the lid of the pot, expose only a small slit, and pour the vinegar from the middle of the gap)
Step 4: Add minced shallots, minced garlic, minced ginger and chili peppers, add some water, add some salt and cook for a while
Step 5: Finally mix a little water starch, pour in and mix well
Step 6: Wash the vegetables and batter, spinach with only the leaf part. If potatoes, beans and eggplants are cooked in advance, drain the spinach and sprinkle some dry flour on each leaf so that the vegetables can hang on to the batter! This is important.
Step 7: Mix the wheat flour and bean noodles, add the warm water three times, stir in one direction with chopsticks, stir well and let the batter be fed for a while. During the production process, the batter is slightly thicker, so that the vegetables are hung on the top of the thicker, and the batter is not easy to fall off when cooking. Spread the leaves on the batter and let only one side of the leaves hang on the batter
Step 8: Put the leaves of the hanging paste into a pot of boiling water and cook for a while, fish out and mix them with vinegar and eat, it is delicious and delicious!