Southern women can also enjoy the classic pasta of Shaanxi -- Youpo noodles(nan fang nv zi ye neng wan zhuan shan xi jing dian mian shi you po che mian )

Southern women can also enjoy the classic pasta of Shaanxi -- Youpo noodles

Introduction:

"But I grew up eating rice, not strong noodle soup. I happened to see the recipe of oil spilled noodles on the Internet, which is exactly the bowl of noodles I want, so I decided to make it. When the hot oil is poured on the noodles, the fragrance is strong. A taste of it brings mixed feelings. This is the bowl of noodles in my heart. Introduce Shaanxi noodles: Shaanxi noodles is one of the favorite pasta in Western Shaanxi. They are also called pull noodles, drag noodles, stretch noodles, zhentiao noodles, Xiangbang noodles and so on. It is said that Shaanxi noodles have a history of more than 3000 years. Youpo noodle is developed on the basis of "ritual noodle" in Zhou Dynasty; it is called "soup cake" in Qin and Han Dynasties, which belongs to one kind of "boiled cake"; it is called "Changming noodle" in Sui and Tang Dynasties, which means to cook continuously in the pot; it is also called "Shuihua noodle" in song and Yuan Dynasties. The shape of the noodles is as follows: the wide and long noodles are as wide as a belt, commonly known as "biangbiang noodles"; the two wide noodles are as thin as leek leaves; the dragon's whisker noodles are as thin as silver needles; the head of the chopsticks are as thick as chopsticks; the blade of the sword is as triangular as a sword; and the hollow noodles are pulled into short sections. Shaanxi oil spilled noodles are long, smooth, tough, sour, hot and delicious. The moment hot oil is poured on the noodles, the aroma of pepper is mixed with the fragrance of garlic and shallot, and the aroma is overflowing. If you taste it, it's a strong Shaanxi flavor. "

Production steps:

Step 1: the material is ready.

Step 2: prepare the seasoning.

Step 3: put the water and salt into the cook's jar and mix well.

Step 4: add the flour and start the cook machine to knead a procedure (about 6, 7 minutes).

Step 5: knead into smooth dough.

Step 6: cover the dough with plastic wrap for 30 minutes.

Step 7: cut garlic, onion and ginger, mix soy sauce and vinegar, and prepare chili powder.

Step 8: knead the dough into long strips.

Step 9: evenly cut into small dosage forms, about 30g each.

Step 10: oil the bottom of the plate.

Step 11: rub the cut dosage into a cylinder, stack the dosage on the plate, brush a layer of oil on the dough, and cover it with plastic wrap for 1 hour.

Step 12: roll the dough into long strips, and use the rolling pin to press horizontally in the middle.

Step 13: hold both ends of the face with both hands to lengthen the face. If it is thick in the middle, hold both ends and beat the chopping board with the face. In this way, the longer the face is pulled.

Step 14: a thin film will be formed in the middle part of the transverse pressure, and then a small opening will be opened at the film.

Step 15: bring the water to a boil and add the noodles.

Step 16: 14. Stir and cook until unripe (about 2 to 3 minutes), remove and place in a bowl.

Step 17: pour 1 tbsp of the prepared sauce into the noodles, and place garlic, green onion, ginger and chili powder on the noodles.

Step 18: heat the oil in the pan to 70-80% heat, immediately pour it on the chili powder, onion, ginger and garlic powder, and mix well.

Materials required:

Flour: 300g

Water: 161g

Salt: 2G

Chili powder: 2 tbsp

Minced garlic: 2 tbsp

Minced green onion: 2 tbsp

Ginger: 1 tbsp

Soy sauce: 3 tbsp

Aged vinegar: 1 tbsp

Note: seven key points for Southern women to play Shaanxi classic pasta - oil spilled noodles: 1. The ratio of flour and water should be well controlled. When mixing the flour, water should be put in a little bit. Don't pour the water all at once. If there is no cook machine or bread machine, you can knead the dough by hand for 10 minutes, wake up, continue kneading, and repeat several times until the dough is strong. Avoid kneading hard and eating too chewy. 2. Wake up the good noodles, after the preparation, on the plate, under the plate must be smeared with oil, and then on the top must also be smeared with oil. 3. When pulling noodles, the action should be light. You can gently fall on the chopping board while pulling. If you use more force, it's easy to break. 4. It's best to use chili powder to pull noodles. It's very fine powder. The quality of chili powder determines the quality of this bowl of noodles. It's very important. I use the chili powder sent by Xingxing from Sichuan. It's best to buy it from Shaanxi. 5. Minced garlic, ginger and scallion are essential. You can add or reduce the side dishes according to your personal preference. If you have stewed meat at home, put some broken meat and stewed meat soup instead of soy sauce, and then pour oil, the taste is also very good. 6. The cooked noodles can be put directly in the bowl without water. The oil must be hot. If the oil is not hot enough, the chili powder will not become fragrant and hot immediately after pouring. However, if the oil temperature is too high, the color will turn black when splashed on the chili, which will affect the appearance and taste. 7. You should pour a little more oil, but not too much. The spilled noodles should be oily, but the bottom of the bowl can't store oil. If there is oil at the bottom of the bowl, there will be more oil. It's too greasy to eat.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: hot and sour

Chinese PinYin : Nan Fang Nv Zi Ye Neng Wan Zhuan Shan Xi Jing Dian Mian Shi You Po Che Mian