pick noodle

Overview

(Tickling fish and ticking are somewhat similar. Nowadays, people basically call them both ticking. Before writing this introduction, I also checked Baidu. There is a saying that pulling fish is also called ticking. In fact, there is a slight difference between the two.) Tikjian is a traditional local specialty pasta. Because it is easy to make, it can be fried or mixed with various sauces, such as fried sauce, tomatoes and eggs, etc., and it is delicious. Nowadays, there are various special tools for picking tips. In the past, chopsticks were used to pick the noodles along the edge of the shallow plate, which was a unique operation.

Tags

• staple food
• pasta
• old man
• shanxi cuisine
• lunch
• dinner
• dried red pepper
• egg
• flour
• ginger
• olive oil
• onions
• pepper noodles
• vinegar
• bell pepper
• pepper
• salt
• sesame oil
• soy sauce
• tomatoes

Ingredients

Steps

1. 1 Tools for picking noodles

   

2. 2 Flour for later use

   

3. 3 Add a small amount of salt to the flour, add water little by little, and stir in one direction with chopsticks. Once the flour is firm and firm, it's ready. Then leave it for about half an hour to wake up the noodles (knead the noodles in advance to make the noodles, and leave time for them to wake up. The better the noodles wake up, the better the noodle picking effect will be, and they will be easy to stir and very fine. At the same time, prepare the sauce for the noodles)

   

4. 4 The first sauce: take a little each of red and green peppers in oil and salt sauce and chop them into small pieces. Set aside chopped green onions. If you like spicy food, add a little red pepper.

   

5. 5 Add oil to the wok and add the bell pepper, small pepper and chopped green onion. Add peppercorns and salt and sauté until fragrant.

   

6. 6 Put on a plate and add vinegar, soy sauce, pepper, sesame oil, etc.

   

7. 7 Or use a simpler method, put the chopped green onion, etc. on a plate, put pepper and salt on top, use a spoon to warm the oil and pour it directly on the seasoning.

   

8. 8 Add vinegar, soy sauce, sesame oil, pepper, chili oil, etc.

   

9. 9 The second kind of sauce: egg tomato juice, tomatoes cut into small pieces and set aside.

   

10. 10 Fry the eggs and set aside.

    

11. 11 Cut the red and green peppers, green onions and ginger.

    

12. 12 Add base oil to the wok, add the ginger, green onions, and red and green peppers from the previous step and sauté until fragrant. Add peppercorns and salt; add the reserved tomatoes. If the soup doesn't feel like there's much juice, you can add a little more water.

    

13. 13 When the tomatoes are about nine ripe, add the scrambled eggs.

    

14. 14 Okay, put it out.

    

15. 15 Bring an open pot to a boil. Place the cooked noodles on the spatula, spread them flat, and use the razor knife to remove the noodles from the pot one by one.

    

16. 16 This is about the size of a bowl. Pick as much as you eat, or pick a bowl, take it out and pick again. Look at the amount of water in the pot.

    

17. 17 Remove from serving bowl. Add your favorite sauce.