Shaanxi Youpo Noodles

Overview

The shapes of Shaanxi pulled noodles include a wide and long noodles as thick as a belt, commonly known as biangbiang noodles, and two wide noodles as thin as leek leaves; dragon whisker noodles as thin as silver needles, chopstick-head noodles as thick as chopsticks, triangular blades like swords, and hollow noodles pulled into short sections. Shaanxi oil-splashed noodles are constantly long, smooth and tough, with a spicy and sour taste. The moment the hot oil is poured on the noodles, the aroma of chili peppers is mixed with the fragrance of garlic and shallots. Every family has its own way of doing it. It boils down to the final step of pouring it with hot oil. It never deviates from the original method and grasps the soul. What you have to do next is to prepare your own taste according to your own needs

Tags

• staple food
• pasta
• noodles
• home cooking
• old man
• northwest cuisine
• shaanxi snacks
• shaanxi cuisine
• lunch
• chili powder
• chives
• clear water
• flour
• light soy sauce
• oil
• rice vinegar
• garlic
• salt

Ingredients

Steps

1. 1 Put 300 grams of flour into the basin

   

2. 2 In a small bowl, add an appropriate amount of salt and water to dissolve, then slowly add it to the flour

   

3. 3 Stir the flour into cotton wool

   

4. 4 Stir the flour into cotton wool

   

5. 5 Chop onion and garlic separately

   

6. 6 Prepare an appropriate amount of chili powder (prepare according to each person's preference for spiciness). Take a small bowl, add light soy sauce, a little vinegar, mix well and set aside

   

7. 7 Then cut into small pieces of dough of about 30 grams and knead into flat strips.

   

8. 8 After kneading each piece of dough into a strip, apply oil and let rest for 20 minutes again.

   

9. 9 Take a piece of dough and roll it into a long strip. Use a rolling pin to make a mark in the middle

   

10. 10 .Put the dough piece in your hands, hold both ends with both hands, pull the two ends into a long dough piece, and tear it from the middle of the elongated dough piece (where the rolling pin makes the mark)

    

11. 11 Put the dough piece in your hands, pinch both ends with both hands, pull the two ends into a long dough piece, and tear it from the middle of the elongated dough piece (where the rolling pin makes the mark

    

12. 12 Put the cooked pulled noodles into a bowl and add minced green onion, minced garlic, chili powder and 2 grams of salt

    

13. 13 Heat some oil until it is 80% hot. Immediately pour it on the chili noodles and minced green onions. When you hear the "squeaking" sound, pour in the vinegar and light soy sauce and stir evenly