Belt top(ku dai mian )

Belt top

Introduction:

As the name suggests, "trouser belt noodles" refers to the width of noodles, just like trouser belts. Trouser belt noodles originated from Guanzhong, Shaanxi Province, and are a popular local flavor pasta. According to the existing food materials at home, my method has been slightly changed. The method of trouser belt noodles is similar to that of pulling strips. When making noodles, you must put salt in them. Only in this way can you make the noodles have muscle strength and won't break as soon as you pull them Now, let's see how it works. "

Production steps:

Step 1: first, knead the flour with proper amount of water into smooth dough, cover with wet cloth and wake up for 20 minutes

Step 2: wash the soaked fungus and tear it into small pieces

Step 3: cut the potatoes into small pieces

Step 4: slice the cabbage for use

Step 5: roll the dough into rectangular thick pieces

Step 6: cut into small strips

Step 7: take a small strip and roll the long oval dough with a rolling pin (roll it in wide)

Step 8: pour proper amount of sesame oil into the container

Step 9: put the rolled dough pieces into the sesame oil one by one, so that there is no adhesion between the dough pieces, wrap them with plastic wrap, and continue to wake up for 1-2 hours. It's better to stay longer

Step 10: in the process of waking up, prepare the vegetables, heat the oil pan, put the potato chips in and fry a little

Step 11: then add the soup

Step 12: add some soy sauce and bring to a boil. Add pepper, salt, sugar and vinegar to improve the taste

Step 13: pour in the fungus and cabbage, cook for a while, and finally put in the shrimps

Step 14: use the starch to make a thin hook and then take it out

Step 15: after the dough wakes up, boil water in the pan. After the water boils slightly, take one side of the dough, grasp both sides with your hand, gently pull and shake, and the dough will be pulled into wide noodles

Step 16: put the noodles one by one into the pot and cook them (move faster, otherwise the noodles in the front are cooked, and the noodles in the back are still raw)

Step 17: take out the cooked noodles

Step 18: pour the fried vegetable soup into the noodles, add a little coriander and pour some chili oil

Materials required:

GAOJIN powder: 180g

Auricularia auricula: right amount

Potatoes: moderate

Cabbage: moderate

Coriander: moderate

Dried shrimps: right amount

Salt: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Pepper: right amount

Vinegar: right amount

Chili oil: right amount

Note: the ingredients of the dishes can be free to match, do not stick to the format, ramen flour is best to use high gluten powder, gluten powder is also OK, but wake up for a long time, remember to put a small amount of salt in the flour

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Ku Dai Mian