The biangbiang noodle is a traditional Chinese-style pasta made in Guanzhong, Shaanxi. It is a traditional Shaanxi trousers belt. It is named after the sound of biang and biang in the production process.
It refers to the flour that is made from wheat in Guanzhong. It is usually hand-drawn to grow thick noodles. It is made from fine flour and is mixed with soy sauce, vinegar, monosodium glutamate, pepper, etc. into the noodle soup, and the noodles are boiled, and the hot vegetable oil is served.
Biangbiang noodle practice:
Ingredients: 500g flour, 1 tomato, 1 carrot, 1 tofu, 1 hind leg, 1 potato, 200g water.
Ingredients: oily pepper, appropriate amount of soy sauce, salt, 1 teaspoon of allspice, 1 teaspoon of sugar, 3g of yeast, appropriate amount of bean sprouts, appropriate amount of vegetables.
1 Prepare all ingredients.
2 Potatoes, carrots, tofu, and hind leg meat are all cut into small pieces of about 7 mm, and the tomatoes are cut into pieces.
3 Put a little bit of oil in the pan, put in sugar, and fry sugar.
4 Add the chopped diced meat and stir fry, salt, soy sauce, and stir-fry the meat whistle.
5 Pour a little bit of oil into the pan, add the chopped potatoes, stir fry the carrots.
6 Add salt and allspice.
7 Pour in tofu.
8 Stir fry out the pot for later use.
9 Go into the chopped tomatoes.
10 Add some water and fry the tomato sauce.
11 Pour the fried potatoes, carrots, and tofu.
12 Take the soup (can't be dried) and pour in soy sauce to taste.
13 Flour, yeast into the basin, add water.
14 Add water to the side of the edge and pick up the three lights (pot light, hand light, face light). This side should be hard.
15 Wake up for 1 hour, don't make it completely, just relax the dough. Divide the dough into small pieces of about 70-80 grams.
16 Dough into a strip.
17 Put in the plate and brush the oil (you can brush it a little more).
18 Cover with a clean bag or plastic wrap and relax for 15 minutes.
19 The loose noodles are kneaded into a beef tongue.
20 Press firmly with a rolling pin in the middle.
21 Take the tongue-shaped dough piece and pull it evenly from the middle to the sides. It is very easy to pull at this time because the surface is soft and moderate, and the surface is oily. Can be pulled more than half a meter long.
22 Then pull away from the middle (that is, where the rolling pin was pressed).
23 When you pull it, pay attention, tear it off, don't break it, so that one face is more than one meter long.
24 The water in the pot is boiled underneath, and the bean sprouts and greens are served when the noodles are ready. This side is very cooked, about 3 minutes, remove the vegetables and meat dumplings, mix well with oil and pepper.