Laba noodles(la ba mian )

Laba noodles

Introduction:

"Today is Laba, what do you want to eat? Laba Festival is a traditional festival in China, and it is also the most important festival in the twelfth lunar month. On this day, there are many different customs and habits all over the country. Almost every family has to drink a bowl of Laba porridge to sacrifice their ancestors and gods and pray for a good harvest and good luck. Although I'm from the north, I'm so big that I haven't eaten Laba noodles. According to the Internet, Laba noodles are popular in Guanzhong area. In Chengcheng area of Weibei, Shaanxi Province, Laba usually doesn't drink porridge. Every family eats a bowl of Laba noodles every morning on the eighth day of the lunar month. Sounds fresh and fun, so this year Laba, we also come to learn from Shaanxi, Shanzhai a LABA noodles. There are not many ways to do Laba noodles on the Internet, and they are different, so it's better to copy them to the end and let them play freely. I made a wide rhombic noodle, which is a bit like my hometown's noodle. I feel that it can better reflect the ruggedness of the north. Fried saozi with pork, dried tofu, white radish, carrots, soybeans, mushrooms, fungus, day lily It's often rich in ash. Put noodles in a boiling water pan. After cooking, put a big bowl on it. Then scoop two big spoonfuls of saozi and stir it up. The delicious Laba noodles are ready. On this cold day, it's a delicious word to serve a bowl of attractive noodles. "

Production steps:

Step 1: wide noodles: add salt into flour, mix well and beat in eggs;

Step 2: carefully stir the flour with chopsticks while adding water;

Step 3: stir until the flour is flake like;

Step 4: knead the dough by hand. It doesn't matter if the dough is rough;

Step 5: cover the upper basin and knead for 15 minutes. Knead the dough again. Repeat 2 to 3 times;

Step 6: knead the dough three times, and it has become very smooth;

Step 7: finally roll the dough into 0.5cm thick pieces;

Step 8: Sprinkle enough flour, cut into 10 cm wide, fold together;

Step 9: cut into rhombus pieces;

Step 10: hold both ends of the diamond block with both hands and slowly stretch it long and thin.

Step 11: saozi method: all dry goods in advance with warm water bubble hair, all saozi material cut into small;

Step 12: heat the pan, add a little oil, add a large spoonful of chili sauce, stir well and add diced meat;

Step 13: after the diced meat changes color, put in the soaked soybean;

Step 14: add the broken fungus, the broken daylily and the diced mushroom;

Step 15: add dried tofu, a little soy sauce and a little water;

Step 16: stir fry all the ingredients evenly until the juice is collected, and then put them out for use;

Step 17: add water to the pan, add 1 tbsp chili sauce, add diced carrot and diced white radish;

Step 18: bring the water to a boil, add in the wide noodles, bring the water to a boil again, continue to cook for 3 minutes, remove the noodles, and mix with saozi.

Materials required:

Flour: 250g

Egg: 1

Pork: 100g

Dried tofu: 4 pieces

Carrot: 1

White radish: 1 piece

Dried mushrooms: 5

Black fungus: 1 / 4 piece

Dried daylily: 1 handful

Soybeans: 1 / 2 cup

Warm water: moderate

Salt: 1g

Chili sauce: 2 tablespoons

Soy sauce: a little

Note: cooking experience: 1, repeatedly knead the dough, not only make the dough smooth, but also make the noodles more muscular; 2, the dough must be sprinkled with enough flour, in order to overlap, if the amount of flour is not enough, it is easy to adhesion; 3, the rhombic pieces should be cut and spread in time to prevent adhesion; 4, the wide noodles should be stretched long and thin before cooking, so that the cooked noodles taste better; 5, soybeans And all kinds of dry goods need to be softened and foamed in advance; 6. The water for cooking noodles should not be too little, otherwise the noodles are easy to stick.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : La Ba Mian