Dipping water noodles is a traditional noodle snack with a unique flavor in Shaanxi Province. The noodles that northwestern people love to eat have their own characteristics, but Yang Ling dipped in the water surface can be summed up in only 20 words: "The noodles are white and thin, the soup is spicy and fragrant, the soup noodles are packed in pots, and the more you chew, the more fragrant you feel." ”
Shaanxi has a noodle called dipping water noodles, on the root to sell, a 1.5 yuan, the width of up to 5, 6 cm, about a meter long, when eaten with a large basin of people to use, there are spinach and other cooking, called "innocent". Each person has a dipping sauce bowl, mixed with garlic seedlings and other five-flavor condiments, and the taste of food is beautiful and fragrant.
The following is the home-style version of the practice shared by Xiao Chen, which is simple and easy to learn, convenient for novice operation, for your reference:
Ingredients: flour (500g of high-precision flour), 250g of water, tomatoes, eggs, rapeseed, garlic, shallots
Seasoning; salt, monosodium glutamate, chicken essence, soy sauce, five-spice powder (thirteen spices), chili noodles
1, add 3g of salt to the water, add to the flour in parts, beat into a tidbit state
2, knead the dough into a dough, knead the dough and cover the basin, wake up and relax for 10 minutes
3, After the noodles are loosened, take out and knead the long strips and cut into a uniform size of the agent
4, then roll the dough into a small dough stick, in order to make the noodles quickly wake up, one time in place, you can roll out the dough into long slices
5. Roll out all the oil on each layer, stack them together, cover the plastic wrap and wake up for 20 to 30 minutes
6, tomato cut into hob pieces, beat the eggs into a bowl, cut the shallots and white shallots into small cubes separately, use the green onion white stew pot, and pat the garlic into minced pieces
7, Prepare a little chili noodles, add salt, chicken essence, sesame seeds, green onion and garlic paste together and pour oil
8, Leave oil in the pot, add the shallots and stir-fry until fragrant, pour in the tomatoes, add salt, chicken essence, monosodium glutamate, soy sauce, five-spice powder, add an appropriate amount of water
9, Beat the eggs (the eggs can be fried separately), bring to a boil, take out the tomato juice and set aside, start boiling water
10, After the water in the pot is boiled, start to pull the noodles, take out the noodles and roll them out with a rolling pin
11. Lift the ends of the noodles with both hands. Shake evenly and thinly
12. Remove from the pot
13, After the noodles are cooked, add a small rapeseed and blanch it, and fish for the noodles
14: Scoop the noodles into a large basin, scoop the soup on top, prepare the tomato juice, add the garlic and green onion, and pour the spicy seeds in oil