Xi' an noodle biangbiang noodles

Biang biang noodles (_ _ noodles, labeled noodles) are traditional Han-flavor pasta in Guanzhong area of Shaanxi Province, which is named after the sound of biang and biang during the production process.

In Shaanxi, there is such a jingle of Shaanxi Eight eccentrics: "The bench is not sitting or squatting, the house is half covered, the girl is not open to the outside world, Papa wears it on her head, her face is like a belt, her pot helmet is like a pot cover, the oil is pungent, and she doesn't sing or roar." Among them, the phrase "noodles are like trouser pockets" refers to the special food of Shaanxi: biangbiang noodles.

Authentic biangbiang noodles have a width of two or three inches and a length of about 1 m. When it is thick, it is almost as thick as a coin, and when it is thin, it is as thin as a cicada. A noodle can handle a meal.

The practice of biangbiang noodles

1 first of all, make dough: be sure to mix the dough with cold salt water. Pay attention to the technique when mixing noodles. Xi an pays attention to pouring water on the back of his hand. Simply put, don't add water directly to the flour, but pour water on the back of the dough with a spoon, let the water flow into the flour bit by bit and knead the flour at the same time.

2. The amount of water added is judged according to the hardness of the dough. The dough of biangbiang noodles needs to be a little harder. When the hardness of the dough is appropriate, it will enter the proofing stage. The overall proofing time is about 1 hour, but it needs to be rubbed every 15 minutes during proofing.

3. After the dough is proofed, cut it into pieces and knead it into a round strip by hand. Take a plate and pour some cooking oil. Wrap each round bar in oil and put it in a plate, then seal it with plastic wrap for later use.

4. Mix salt water. First, add the base oil to the tomato eggs. Add the broken eggs and stir fry (stir fry the eggs as much as possible). Then add a little base oil to the peeled and diced tomatoes and stir fry. Add soy sauce and water. Continue to stir fry and pour directly into the scrambled eggs. ?

5, minced meat: put a little more base oil in the pot, add minced onion and ginger, then add diced meat and stir fry. After the color of diced meat changes, add a proper amount of cooking wine, soy sauce, five-spice powder, sugar and dried Chili, continue to stir-fry evenly, then cover and cook for 10 minutes, then add balsamic vinegar for 5 minutes, and finally add a little salt to taste. ?

6. Take out the freshly made dough, flatten it with a rolling pin, then stretch it, hit it on the chopping board a few times, and put it directly into boiling water. Note that the two ends of the surface will be slightly thicker, and then manually pull it into the pot.

7. Boil the noodles for about 1 minute and put them into the bowl. Next, add garlic paste and pepper noodles to the noodles, then pour hot oil on the garlic paste pepper, and immediately pour soy sauce and vinegar on the garlic paste pepper while it is hot. Finally, add tomatoes, eggs and minced meat and mix well.