Shaanxi characteristic dipping water surface, noodles white thin tendon light oil Wang garlic spicy, soup noodles in the pot more chewy more fragrant today Xiao Chen to share a home-style version of the method, the taste is authentic, do not have to go to the restaurant can also eat "Yangling dipped in the water surface", the specific operation to see the following method steps:

Yangling dipped in water is a local snack in Shaanxi. The noodles are white and thin, the oil is fragrant with garlic, and the noodles are packed in pots, and the more you chew, the more fragrant. Yang Ling dipped the noodles on the water surface and the soup are separated, and when eating, they take out the thick and long noodles from the large basin and pull them into the soup in the bowl, and then bite the noodles bite by bite.

The noodles are white and thin, the oil is fragrant with garlic, and the noodles are packed in pots, and the more you chew, the more fragrant

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

15, open to eat

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