Chinese noodle culture is broad and profound, especially northerners especially like pasta, noodles in a variety of noodles, there are also great differences in taste. Today, I will share with my relatives the homely method of cheek noodles, which is simple, the cheeks are fragrant, and the noodles are smooth and smooth for all ages.
There is also a beautiful little story about the origin of the face of the cheek, a long time ago, a family in Qishan married a beautiful, intelligent, diligent, and clever daughter-in-law. The day after the new daughter-in-law arrived at her in-laws' house, she made a meal of noodles for the whole family, and the family praised the smooth and delicious noodles after eating. Later, her uncle won the official examination, invited his friends from the same window to be a guest at home, and asked his sister-in-law to make the most skilled noodle terms for everyone to treat guests, and everyone praised them after eating. Since then, "sister-in-law noodles" have become famous. Because this "sister-in-law noodle" must be added to the topping, people also call it "cheek noodles". Zhenzi noodles are a traditional specialty noodle dish in the Guanzhong region of Shaanxi Province. In particular, Qishan Zhenzi noodles have a long history, and are famous for their thinness, tendons, light, frying, thinning, wang, sour, spicy, and fragrant. Its characteristics are: the noodles are slender, the thickness is uniform, the cheeks are fragrant, the noodles are red oil floating, the soup is sour and spicy, the tendons are tough and refreshing, suitable for all ages. Let's get started!
Prepare fresh garlic moss, apricot abalone mushrooms, carrots, a piece of tofu, and a piece of pork belly.
Today, the four people in the family ate and bought four dollars of hand-rolled noodles, this kind of noodles is smooth and delicious, and those who have time can also roll them by hand.
Cut the garlic moss into small pieces, cut the carrot into small cubes, and cut the tofu into small pieces and set aside.
Finely chop ginger, small rings of millet pepper, diced apricot abalone mushrooms, diced pork belly and set aside.
The vermicelli is soaked in advance and cut into small pieces with scissors for later.
Put the fatty part of the pork belly in a pot and sauté over low heat to remove the bottom oil.
Add minced ginger and millet pepper and sauté until fragrant.
Stir-fry the diced pork belly until it changes color.
Add soy sauce to an appropriate amount to increase color.
Stir-fry with garlic moss and apricot abalone mushrooms.
Add diced tofu, thirteen spices, salt, and extremely fresh and stir-fry in an appropriate amount.
Add an appropriate amount of water to the pot, and the diced vegetables are not enough.
Place the noodle segments evenly on the surface and cover the pot until the broth comes to a boil.
Simmer until the vermicelli is ripe.
Before coming out of the pan, add chicken essence and stir-fry evenly.
Pick the locust buds on the mountain, wash and spare, like other greens can also put their favorite greens, I am what greens at home put what greens.
Bring the noodles to a boil and cook for about five minutes.
Add the greens and cook for about a minute.
Scoop the cooked noodles into a bowl.
Pour over the prepared cheeks and mix well.
I'm going to start oh, the cheeks are fragrant, the noodles are smooth, delicious and enjoyable.