Hot and sour noodles
Overview
During this time, CCTV One is broadcasting the TV series "Zhuangtai", and various delicacies from Shaanxi often appear, such as pulled noodles, steamed noodles, cold skin, meat sandwich steamed buns, mutton soaked steamed buns, etc. Watching them holding big bowls and squatting against the wall to take big mouthfuls of noodles made my mouth water. I had always planned to go to Xi'an, but I couldn't go this year because of the epidemic. My wish to taste Xi'an food was not fulfilled. Watching this TV series this time aroused my greed for Xi'an food again. Well, I can’t go to Xi’an and taste the authentic Xi’an food, so I’ll do it myself and try my favorite pulled noodles. Originally, I wanted to make fried noodles with oil, but since I had some chili oil for frying at home, I decided to save some trouble and make hot and sour noodles.
Tags
Ingredients
Steps
-
Pulled noodles are more chewy, so medium or high flour is generally used. When using medium flour, adding a little salt can increase the gluten of the noodles. When using high flour, you can add no salt. It is not recommended to use low flour because the gluten is too low. I used golden arowana dumpling powder and added 1 gram of salt.
-
While pouring water, use chopsticks to stir the flour into fluff.
-
Use your hands to knead the dough into a dough. It's not easy to knead at first, that's okay, just knead it into a ball. It seems that this is the first time I knead it, and there is still a lot of dough. Cover and set aside to rest for 10-30 minutes. Usually it will be kneaded after ten minutes. Cover it to prevent the surface from drying out.
-
Knead the dough for the second time. At this time, the dough is no longer visible and it is smoother. Still covered, let sit for 10-30 minutes. If it is still difficult to knead at this time and there are crumbs, it means there is less water. You can add some water with your hands and then knead it into the dough. You can repeat this many times until there is no more crumbs and the dough becomes smooth.
-
This is the third time the dough has been kneaded. It is already very smooth and the dough is moderately soft and hard. Cover and let sit for another half hour.
-
After half an hour, roll out the dough, about half a centimeter thick, and cut it into strips about 2 centimeters wide.
-
Take a large plate, first apply a layer of oil, then spread the cut noodles on it, and then brush a layer of oil. The noodles should be brushed on all sides, otherwise it will be easy to stick to the back. Then wrap it in plastic wrap and let it rest for at least 1 hour. I make these the night before and just make the noodles the next morning, which saves time.
-
Early the next morning, we started making noodles. Use a rolling pin to roll it thin first, and then pull it out so that the noodles are thicker and more even. Because this is for one person and the noodles are relatively thin, I didn’t use chopsticks to press them in the middle. When pulling the noodles, the strength should be flexible. Do not use brute force to pull the noodles hard, as this will break easily. At this time you can start boiling water.
-
Take a noodle bowl and prepare the soup base. Add salt, light soy sauce, dark soy sauce, vinegar, etc. according to your own taste, a little chopped green onion, and a little shredded mustard.
-
After the water boils, you can scoop a few spoons of water to rinse the seasoning and prepare the soup base first.
-
Turn the heat to medium-low and keep it at a slight boil, then pull the noodles and put them into the water, then turn the heat up a little and cook the noodles. It's as translucent as a dumpling wrapper when it's done. If you're not sure, you can try cutting it off with chopsticks. The noodles are relatively thin and cook quickly. If it is thicker, you can add cold water once and cook for a while.
-
Pour the cooked noodles into a soup bowl, add a few cilantro, mix well and serve. If you have a few slices of braised beef, it will be even more beautiful.
