【Lanzhou】Saozi noodles

Overview

Saozi noodles are a famous traditional noodles of the Han nationality in Lanzhou City. It evolved from the longevity noodles of the Tang Dynasty. In the past, it was a treat for the elderly, children's birthdays and other festivals, with the meaning of longevity and longevity. Lanzhou Saozi Noodles is a noodle dish with Northwest characteristics. Although the same ingredients are used and the recipes are similar, the taste is different in each restaurant. Lanzhou people make a pot of saozi soup. In addition to eating saozi noodles, they can also use the saozi soup to make steamed buns. A bowl of saozi soup, a steamed bun or flower roll, broken into small pieces and soaked in the saozi soup, is also a delicious meal. For a bowl of noodles, pour some aged vinegar, two spoonfuls of oily chili peppers, a portion of braised pork, two tiger skin chili peppers, and a plate of salted leeks. Not to mention how comfortable it is.

Tags

• staple food
• pasta
• noodles
• home cooking
• alkaline surface
• black fungus
• cao ru soy sauce
• chicken essence
• clear water
• cooking wine
• coriander
• dried daylily
• egg
• flour
• garlic
• light soy sauce
• onions
• pork belly
• potatoes
• spinach
• thirteen incense
• tofu
• water starch
• carrot
• ginger
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Add 1.5g alkaline flour and 5g salt to 300g flour and mix evenly. Pour in appropriate amount of water and knead into a smooth dough slightly harder than the dumpling wrapper. Let it rest for more than half an hour.

   

2. 2 Sprinkle a little corn flour on the countertop (to prevent sticking), roll the dough into a rectangular sheet, and adjust the thickness according to your preference. If you like it thicker, roll it a little thicker, if you like it thinner, roll it a little thinner.

   

3. 3 Fold it like a fan.

   

4. 4 Cut into noodles as thick as you like.

   

5. 5 Shake it up and set aside later.

   

6. 6 Soak and wash dried day lily and black fungus in advance.

   

7. 7 Peel and cut potatoes into small cubes, peel and cut carrots into small cubes, cut day lily into small sections, cut tofu into small cubes, cut black fungus into shreds, and cut spinach into small sections.

   

8. 8 Cut the pork belly into small cubes, beat the eggs, chop the green onions, mince the ginger and garlic.

   

9. 9 Heat oil in a pan, add pork belly and stir-fry until oily.

   

10. 10 Add cooking wine, 1 tablespoon light soy sauce, straw mushroom soy sauce, and thirteen spices, stir-fry evenly, pour out and set aside.

    

11. 11 Pour a little more oil into the pot, add onions, ginger, and minced garlic and saute until fragrant.

    

12. 12 Add carrots and diced potatoes and stir-fry for a while.

    

13. 13 Add daylily, fungus, and diced tofu and stir-fry evenly. Add light soy sauce and thirteen spices and stir-fry until fragrant.

    

14. 14 Add the fried diced pork belly and stir-fry evenly.

    

15. 15 Pour in boiling water (the water should be wider) and bring to a boil, then simmer over medium-low heat for about 4-5 minutes.

    

16. 16 Pour in a little water starch to thicken the gravy.

    

17. 17 Pour in the egg liquid, add spinach, add salt and pepper, pour in a few drops of sesame oil, and add chicken essence. The sauerkraut soup is ready.

    

18. 18 Put the rolled noodles into boiling water in the pot and cook.

    

19. 19 Remove the noodles.

    

20. 20 Pour in the saozi soup and sprinkle in a little coriander.

    

21. 21 The noodles are smooth and chewy, and the saozi soup is rich and fragrant.

    

22. 22 This is added with chili oil and vinegar.