Purely handmade Shaanxi Qishan Sauce Noodles

Overview

Sào noodles are traditional noodles of the Han nationality in northwest China and a famous Xifu snack. Baoji’s Qishan noodles (famous for sourness) are the most authentic. A qualified bowl of noodles should be white, thin and smooth, oily, sour and spicy. The noodles are slender, even in thickness, with fresh and fragrant seeds, red oil floating on the noodles, hot and sour soup, tough and refreshing, suitable for all ages.

Tags

• noodles
• northwest cuisine
• shaanxi cuisine
• black fungus
• chives
• cinnamon
• daylily
• dried chili pepper
• egg
• flour
• ginger
• lao doufu
• light soy sauce
• old soy sauce
• pork belly
• scallions
• sichuan pepper powder
• star anise
• thirteen incense
• carrot
• salt

Ingredients

Steps

1. 1 Make meat stuffing: prepare appropriate amount of Sichuan peppercorns, young ginger, dried chilies, Sichuan peppercorns, dried tangerine peel, green onions, etc.

   

2. 2 Good local pork, preferably pork belly, with alternating fat and lean

   

3. 3 Cut the meat into small cubes

   

4. 4 Pour a little more oil into the iron wok, heat it, add dried Sichuan peppercorns, and fry the fragrant Sichuan peppercorn oil. If you don't like Sichuan peppercorns, take them out

   

5. 5 Pour the diced meat into the pot and stir-fry for a while

   

6. 6 Then add the prepared aniseed ingredients, continue to stir-fry, and add a little thirteen spices, light soy sauce, dark soy sauce, and cooking wine. (I have homemade shrimp skin powder and pepper powder and also added some). Then add an appropriate amount of salt (especially don't forget to add dried chili powder) and continue to fry until the meat is cooked.

   

7. 7 Finished product display 1

   

8. 8 Finished product display 2

   

9. 9 Take two eggs and beat them well

   

10. 10 Pour the egg liquid evenly onto the pan and fry until cooked

    

11. 11 Cut the eggs into water chestnuts and set aside

    

12. 12 Leeks cut into sections

    

13. 13 Tofu cut into cubes

    

14. 14 Dice black fungus and day lily

    

15. 15 Carrots cut into water chestnuts

    

16. 16 Make vegetarian “stuffing”: Add black fungus, tofu, day lily, and carrot into a wok and stir-fry until cooked for 8 minutes, then transfer to a bowl

    

17. 17 Add an appropriate amount of water to the pot and bring to a boil. Pour in a large amount of vinegar. If you don't like vinegar very much, just use an appropriate amount. Then pour in the vegetarian stuffing and meat stuffing together, boil for a while, and adjust the seasoning according to your own taste. This way the authentic saozi soup will be OK

    

18. 18 Usually when I make pasta, I mix the noodles together in the morning, leave them for a while and knead them (must knead them in the same direction, which means to give them strength). The noodles will taste very chewy.

    

19. 19 Start rolling out the dough. At first, just like going down a hill, roll the dough out little by little. If you do a good job at the beginning, you must do the subsequent work well, otherwise the dough will be rolled out into strange shapes, hehe

    

20. 20 When the dough is slightly larger, roll it onto the rolling pin like this. Hold the rolling pin with the dough in your hand, apply force evenly, and move outward from the center in order, trying to achieve even force on all sides of the dough.

    

21. 21 The dough continues to be rolled out. . . . . .

    

22. 22 The rolled noodles look spectacular, but it’s a pity that the chopping board is too small

    

23. 23 Detailed display, the surface is thin enough to allow light to shine through

    

24. 24 Can I say that Detailed Display 2 is almost as thick as paper

    

25. 25 First roll the rolled dough on the rolling pin, and then fold it back and forth on the chopping board to make it look like this side view for easy cutting. (Interlude: People in the north who are very good at rolling noodles like to "plow noodles" without cutting the noodles. The plowed noodles are very delicious. I will talk about plowed noodles another day)

    

26. 26 While cutting is in progress. . . . . .

    

27. 27 Pull the cut noodles away from the surface little by little, and it will look like the picture on the left

    

28. 28 Grab the pulled noodles from the middle and shake it. The cut noodles will spread out immediately. See if they are particularly beautiful

    

29. 29 Detailed display of cut noodles

    

30. 30 Put the noodles into the boiling water, and hand-roll the noodles until they are basically boiled. If you like them softer, cook them for a while longer. Then put the noodles into a bowl, pour the homemade spicy and sour meat and vegetable sauce on the noodles, and then sprinkle with leeks and eggs. A bowl of Qishan Sauce Noodles with full color, flavor and flavor is ready.

    

31. 31 If you like spicy food, you can add some spicy oil, it will be very satisfying.