Who knows steamed noodles and how to make steamed noodles?

Material; Noodles, lean meat.

Method: Chop the meat into a puree, add a little salt, and thicken the meat with starch to make it more tender.

Then put the meat and noodles in a bowl and add water, and the water covers the noodles. When steaming the rice, put it in and steam it together.

The steamed noodles are fragrant and fluffy.

1. Materials:

Ingredients: 150g cowpea, 200g pork belly

Seasoning: 3g salt, 1 green onion, 3g ginger, 4g garlic, 3g tomato paste, appropriate amount of blending oil, 3 red peppers, 2 persimmon peppers.

2. Steps:1Marinate the pork belly with a seasoning and set aside.

2.Prepare the noodles, they must be fresh, not dry.

3.Prepare ingredients such as green peppers, tomatoes, garlic, red peppers, etc.

4.Pick the beans, wash them and cut them into small pieces.

5.Cut the green onion into small pieces, slice the garlic, cut the ginger into large slices, and cut the dried chili pepper into pieces and set aside.

6.Put oil in a wok, heat it, pour in the sliced meat and fry for a while, then put it on a plate.

7.Put the prepared green onions, ginger, garlic, and dried chili peppers together in the pot to burst out the fragrance, and stir-fry the beans. Then add the slices of meat and stir-fry together.

8.Then add an appropriate amount of water, salt, stir in a pot, cover the pot and bring to a boil.

9.When the meat is almost ready, change the heat to medium and spread the noodles on top of the beans.

10.Halfway through, pour the soup you scooped out in advance over the noodles for better flavor.

11.Steam for about 10 minutes, the soup is almost done, add minced garlic, stir well.

12.When the pot is raised, you can add some sesame oil to taste.

3. Finished product display:

Ingredients: Noodles:

1) 2 cups all-purpose flour, 1 3 tsp salt, mix well.

2) Beat one egg to 2 3 cups of water.

Braised pork ribs: 3) 1000g ribs, cut into strips, washed and drained.

4) 300g carob, washed and cut into 6cm lengths.

5) 600g soybean sprouts, rinse and drain.

6) 1 tbsp cooking wine, 5 tbsp light soy sauce, 3 tbsp Cam Ranh soy sauce, 2 cups water, 1 tbsp sugar, 1 4 tsp salt.

7) 2 tbsp olive oil, 2 green onions, 3 slices of ginger, 1 star anise.

Note: 1 cup = 240 ml, the noodles are scooped directly from the noodle bag, not sifted. 1 tablespoon = 15 ml, 1 teaspoon = 5 ml.

Method: Put 2 tablespoons of oil in a pan without sticking, turn on high heat on the stove, put down the pork ribs and stir-fry gently (Picture A) until there is no water and fragrant. Then add the green onion, ginger slices and star anise and stir-fry until fragrant, then add Ingredient 6 and cook until boiling (Picture B). Simmer over low heat for 50 minutes.

In the spare time, put 2 cups of flour in the bowl and add 2 ingredients (Picture C) to knead into a hard dough. Put on moisturizing for 15 min (Figure D). The dough is then divided into 4 small pieces, each piece is kneaded into long strips in turn, pressed into dough sheets with a dough sheeter (Picture E), and then cut into thin noodles.

After the pork ribs have been simmered for 50 minutes, add the bean sprouts and beans and simmer for another 15 minutes, then turn the heat to medium and gently place the noodles on top of the vegetable ribs (Picture G), cover and simmer for 6 minutes, spread the noodles with chopsticks and mix well, drain the juice from the heat, cover and simmer for 5 minutes.

Steamed noodles are a kind of Shaanxi Liangpi, which is a must-have snack in southern Shaanxi.

The common production methods are as follows:

1. Mix the batter: use flour as the main ingredient, add a little salt, and mix the dough into a paste with water;

2. Slurry into the gong: put the batter into the iron or aluminum steaming gong coated with vegetable oil on the surface (the steaming gong is round, flat-bottomed, and surrounded by a height of about 40mm), and make the batter thick and evenly distribute the bottom of the gong;

3. Steamed noodles: Put the steamed noodles gong into a large iron pot filled with boiling water, cover the pot, and steam for a few minutes;

4. Take the noodles: After a few minutes, take out the gong and take out the steamed and solidified noodles, and the round, clear yellow and soft steamed noodles are ready.

5. Food: Cut the steamed noodles into strips, then add bean sprouts, pour soy sauce, vinegar, garlic, sesame paste, and oil and spicy seeds.

Factors influencing the taste of steamed noodles:

One is the gluten and color of the dough, and the other is the condiment. The condiments are very particular, and unique ingredients should be added to the vinegar and oil spicy to show the taste of steamed noodles. The condiments are good, which can make the steamed noodles icing on the cake.

Ankang steamed noodles distribution:

There are steamed noodle shops in the streets and alleys of Ankang, and there are Weng's family, Ma's family, Lan's family, Ra's family, Tan's family, etc., and their seasonings and tastes have their own characteristics. No matter how many steamed noodles there are, they can be basically sold out at noon, and the snacks of Ankang people, steamed noodles must be ranked first.

The difference between Ankang steamed noodles and Xi'an Liangpi:

The difference in taste is very large, and Xi'an Liangpi is seasoned with raw vinegar. Ankang steamed noodles are boiled vinegar, and soy sauce, sesame paste, oil and spicy seeds are added, and there are many steamed noodles in Ankang, each with its own secret recipe, and the taste is also different.

The method and proportion of chili water for steamed noodles in Shaanxi are as follows:

1 Shaanxi Liangpi: 3 taels:

2.Bean sprouts: 2 taels.

3.grams of chili oil.

4.grams of salt. 5.MSG grams, 6grams of garlic juice, 7grams of ginger juice, 8Seasoning water grams.

9.grams of tahini. (Hanzhong taste does not put this).

How to make chilli oil:

The proportion of southern Shaanxi flavors: (special ingredients for cold skin, three kinds of chili peppers), rapeseed oil), 1Ingredients: Spices (special spices for cool skin) a bag (special spices for Hanzhong cool skin), 2Excipients: chili pepper (special chili pepper for cold skin, containing 20 grams of sesame seeds), two bags of chili pepper

3.Excipients: rapeseed oil; 500 g of vegetable oil (rapeseed oil);

4.After boiling the rapeseed oil, cool it for about 1 minute, pour it into the container, and put it in turn (first put a small amount of chili pepper in the oil, and the chili pepper will not be black after 30 seconds, and then put a large amount of chili pepper,) The spices can be stirred evenly (don't make a mistake in the order of putting the ingredients.) )。