<h1 class="pgc-h-arrow-right" data-track="1" > Qishan face noodle making technology</h1>
First, alkaline water surface strips
250 g flour, 2 g salt, 3 g alkali flour, 1 egg, 55-60 g cold water.
Preparation steps:
1. First add the edible alkali powder and salt to the water and set aside.
2, flour to open the nest (that is, dig a pit).
3: Add the eggs and stir, use a scraper to turn into snowflakes.
4. Add the alkali brine made in the first step in batches and mix evenly.
5: Grasp well with your hands, then press the dough with a rolling pin to form a smooth dough, and let it sit for 10-15 minutes.
6: When the dough is awakened, use a rolling pin to fold into dough slices and cut into strips.
Second, the production of cheeky meat
Spices of cheeky meat:
500 grams of pork belly, 30 grams of refined oil (oil added first), 15 grams of minced ginger, 10 grams of chopped green onion, 5 grams of star anise, 3 grams of fragrant leaves, 2 grams of cumin, 10 grams of dried chili peppers, 10 grams of linear pepper paprika (can be replaced by general fine paprika), 100 grams of refined oil (this oil is added separately later).
Cheeky meat seasoning:
13 grams of sugar, 6-8 grams of salt, 15 grams of soy sauce, 30 grams of vinegar (it is best to use Qishan Tianyuan vinegar, if there is no zhenjiang balsamic vinegar, but the amount of zhenjiang balsamic vinegar should be reduced), thirteen spices 2 grams, white wine 15 grams, monosodium glutamate 10 grams.
1: Cut the pork belly into cubes and set aside.
2: Heat the pan, add 30g of refined oil and heat it, add minced ginger and green onion and stir-fry to bring out the aroma.
3: Pour in the spices and stir-fry.
4: Add diced pork belly and fry until the meat changes color.
5: Add 100g of refined oil and paprika and stir-fry until red oil appears.
6: Add the meat seasoning and stir-fry for a while.
7. Remove the spices from the cheeks.
Third, the sour soup of cheek noodles is made
Sour soup excipients:
30 grams of refined oil, 20 grams of minced ginger, 25 grams of chopped green onion, 150 grams of soaked yellow cauliflower, 120 grams of diced carrots, 100 grams of dried tofu, 120 grams of black fungus, 80 grams of fried egg skin.
Sour soup seasoning:
Salt 16 grams, vinegar 150-200 grams (it is best to use Qishan Tianyuan vinegar, if there is no Zhenjiang balsamic vinegar, but the amount of Zhenjiang balsamic vinegar should be reduced, the cheek noodles are sour and spicy, students who can't eat too sour can reduce the amount), MONOS glutamate 10 grams, boiling water 1000 grams, red oil 100 grams (students who can't eat too spicy can reduce the amount of chili oil)
1: Heat the pot with oil, add ginger and stir-fry the green onion.
2: Pour in the black fungus shreds, shredded tofu, diced carrots, soaked broccoli or other dishes you like, stir-fry to bring out the aroma.
3: Add Qishan Tianyuan vinegar, then add boiling water and bring to a boil.
4: Add the seasonings, bring to a boil over high heat, simmer for 30 minutes.
5: Add the stir-fried pork to the boiled sour soup, turn on the heat and add the fried egg skin.
4. Egg skin making
1: Beat two eggs.
2: Heat a little oil in the pan and add the beaten egg mixture.
3: Spread into egg skins, slice and set aside.
5. Cook noodles
1: Add water to the pot, the water should be more, bring to a boil and add the cut noodles.
2, according to the situation point 1-2 times of cold water.
3, after the noodles are cooked, it is generally a bowl of 100 grams of noodles, add 300 grams of boiled sour soup, and then sprinkle with green onions or minced leeks.
6. Precautions
Cheek noodles belong to the more mouthy noodles, pay attention to sour, spicy, fragrant, noodles to less, soup to more, so the beginning of the students can eat sour and spicy situation to reduce the amount of vinegar and pepper, you can first try to put in half of the vinegar and chili oil. The authentic noodles are made of Qishan vinegar, and students who really have no students can choose Zhenjiang balsamic vinegar, but Zhenjiang balsamic vinegar is more sour and can reduce the dosage by one-third.
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