When it comes to eating noodles, Shaanxi people are the most professional. Moreover, Shaanxi people play with nearly a hundred kinds of seemingly simple noodles, such as pulling noodles, cheek noodles, oil noodles, flag flower noodles, etc., which are both mouthy and admirable.
For example, Shaanxi Yangling dipping water surface is also so changeable, spring and summer, its soup can be cooled, fresh vegetables, a variety of condiments with each other, is the best heat-proof cooling food; autumn and winter, soup can be heated, eggs, spicy oil, ginger garlic, vegetables covered on it, but also the cold and warm stomach of the human delicacy.
In the local dipping water surface is sold on the root, a dipping water surface width of 3-4 fingers, more than 1 meter long, worthy of the "Shaanxi Top Ten Monsters", people are amazing.
The most favorite thing about Yangling dipping in the water surface is that the noodles and soup are separated, and there is a little bit of rice side dishes, mixed with noodles with the taste of clear soup. Today, Xiaobian will explain to you the soul method of the water surface.
To prepare the noodles:
Step 1: And noodles. Use light salt water and a moderately soft and hard dough, cover the dough with plastic wrap or a damp steaming cloth, and let it sit for 30-60 minutes, kneading 1-2 more times in between.
Step 2: Smear some cooking oil on the board, roll out the noodles into large thin slices, and cut them into a wide strip of about 6 cm with a knife. Pick up a wide strip of noodles and gently stretch thin.
Step 3: Put the noodles into a pot of boiling water one by one. After the noodles are finished, put the washed vegetables in a pot and cook them together with the noodles. Prepare cold boiling water in a large bowl in advance, and fish the cooked noodles and vegetables into a large bowl so that they do not stick.
To dip the sauce:
In my opinion, the soul of the dipped water is the soup, because the taste is wrapped in it. The soup is tomato and egg soup, with garlic puree and spicy seeds in oil. First of all, pour oil in the pot to fry the eggs and set aside, pour oil in another pot, put the green onion, add a little black fungus, then pour in the tomato pieces and stir-fry evenly, add boiling water or broth, add shrimp skin, add salt, soy sauce, after boiling, add the scrambled eggs, pour in the appropriate amount of sesame oil, and dip the soup on the water surface.
The main thing is garlic juice, this way of eating noodles is even called "garlic noodles" in some places, as the name suggests, you know how important garlic juice is. In fact, this dipping sauce is not difficult to make.
Recipe 1: Mash the garlic, put it in a small bowl, add paprika, peppercorns, salt and green onions, then pour it on with piping hot rapeseed oil, then add the right amount of soy sauce and balsamic vinegar to taste.
Method 2: Peel and cut the tomatoes into small pieces; heat the wok and add the right amount of cooking oil, add the tomatoes and stir-fry, add a little soy sauce and salt; add the shallots after the tomatoes are fried, add the appropriate amount of water, simmer for about 6 minutes; pour the egg liquid into the pot, then the soup will thicken, simmer for about 3 minutes, turn off the heat; chop some garlic puree, splash it with hot oil, add the soup juice, and add the oil to splash the peppers.
Recipe 3: Cut the tomatoes into cubes, add the right amount of broth (or water, the broth tastes better), pepper, soy sauce, thirteen spices, then beat an egg flower, and then with the oily garlic and spicy seeds, you can also match the ginger, the same sour and spicy refreshing.
Once the noodles and dipping sauce are ready, you can start eating. When eating, divide into 2 bowls, one bowl for noodles, one bowl for the sauce, and add minced garlic with hot oil to the bowl of the sauce, and add spicy seeds according to your preference. Pull the thick, long noodles out of a large bowl and pull them into the soup in the bowl, then slowly savor the noodles surrounded by soup. The wide and soft noodles have a soft taste, because the noodles are very thin, sucking enough of the aroma of the soup base, sucking in the mouth, sour, spicy and salty, too satisfied.
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