The practice of Zangzi noodles, how to make Zangzi noodles delicious, and the homely practice of Zan

Knead 280 g of flour and 140 g of water into a smooth dough (if you have hand rolled the dough, you can start from step 5).

Wrap the dough in plastic wrap and let it sit for 20 minutes (you can use this time to chop vegetables).

Roll out the dough into slices and thicken it according to your needs.

Sprinkle a little flour on both sides, then fold it up and cut it to the right width, then shake it open to form a hand-rolled dough.

Heat the pan over high heat, pour in the oil and cook until it is 8 hot, turn to medium heat, pour in the meat and stir-fry for 1 minute.

Add ginger and garlic and stir-fry for 2 minutes, then add dark soy sauce and cooking wine, add salt, and stir-fry until the meat is colored.

Then add 100ml of water.

Cook until thick, reduce the juice, and pour in all the garnishes.

After boiling the water in the pot, boil the noodles, add a small amount of cold water and cook twice.

Once the noodles are cooked, remove them and pour the finished soup over them.

Bonus tips. When cooking noodles, add an extra piece of thick soup to the water, and the soup is rich, just like the soup stock.

Cooking skills. I like to eat spicy and add some chili peppers to taste better, I think there are children at home who eat without chili peppers, they are all eaten with hot sauce, the taste is super good, you must use handmade noodles to make, dry noodles do not have this taste and texture.

Hope it helps, forget, thank you very much.

1. Put some water in a bowl, and put some alkali powder in it to melt. The purpose is to make noodles, and the noodles are gluten when cooked. 2. Pour some flour in the basin, use the freshly dissolved alkaline water and noodles, and grab a handful of noodles with the flour humidity, let go of the powder behind it to spread out for the balance of the bird, file the slag but not too dry, knead more, put it for a while, press it with a dough sheeter or roll it by hand.

3. Put the rolled noodles into boiling water and cook, then put them in a bowl for later use.

4. Make pork dumplings. The main pork dumplings are: boiled deboned meat or pork belly, fried tofu, white tofu, kelp, and daylily are cut into small cubes.

Then put the wok on the fire and add oil to heat, add chopped green onions, minced garlic, five-spice powder and stir-fry, then put the diced meat, diced tofu and other raw materials into the pot in turn, stir-fry for a while, and then add salt, minced ginger, pepper, soy sauce and a small amount of boiled broth or water, simmer quietly on the simmer for a few minutes, sprinkle with monosodium glutamate out of the pot, pour into the noodles.

1. Ingredients: a piece of pork, a few dried chili peppers, a section of green onions, a piece of ginger, five-spice powder, chili noodles, aged vinegar, salt, and an appropriate amount of each.

2. Cut the pork into cubes, pour a little oil into the pot, put the minced ginger and meat in the pot together, and start to fry the meat, be sure to use medium-low heat;

3. When the oil in the pan becomes clear, add five-spice powder, green onions, and dried chilies;

4. Stir-fry for a while, after the meat has absorbed the five-spice powder, add aged vinegar, vinegar should be more;

5. After uniform stirring, the meat is cooked, then add salt and chili powder, stir well.

6. Zangzi noodles are the flavor snacks of Shaanxi, with dozens of varieties, among which Qishan Zangzi noodles are the most famous. The characteristics of the noodles are that the noodles are slender and evenly thick, the noodles are fragrant, and the noodle soup is oily and ruddy. The local flavor of Qishan Zhenzi noodles is particularly strong, it has the characteristics of thin, tendon, light, wang, sour, spicy, fragrant, etc., and the taste is flexible and smooth.

Crafting Materials:

1000 grams of flour, 500 grams of pork with skin, daylily, fungus, greens, refined salt, red vinegar, oil pepper, etc.

1.Add an appropriate amount of water to the flour, mix it into a ball, knead it repeatedly until it is smooth and smooth. Then, take an appropriate amount of dough, press it flat, roll it out into large slices, wrap it around a rolling pin, and cut it out one by one with a knife"Incentives"。

2.Cut the pork with skin into small cubes, and chop the daylily and fungus.

3.Add peanut oil to the pot, heat it with green onions, ginger shreds and stir-fry, add diced meat and stir-fry, then add fungus, daylily, green vegetables and stir-fry slightly, add broth, refined salt, red vinegar, oil and pepper, etc., after boiling, skim off the foam that is the meat cheek.

4.Noodles are cooked in boiling water, remove and poured with noodles.

1. Zangzi noodles are characteristic traditional noodles and famous Xifu snacks in Northwest China, and the Qishan noodles of Baoji are the most authentic. Zangzi noodles have a long history. It also contains side dishes are also rich, for Shaanxi people, the color of the noodles is particularly important, yellow egg skin, black fungus, red carrots, green garlic sprouts, white tofu and so on, both good-looking and delicious, pour balsamic vinegar and oil to pluck the spicy after the pot, a bowl of fresh and refreshing noodles is done.

2. Prepare the required ingredients first.

3. Soak the yellow fungus in cold water in advance, cut the pork belly into small cubes of one centimeter with the skin (fresh meat is best bought and frozen to a little hard, so it is easier to cut into cubes) The eggs are broken and spread into egg skins and cut into diamond-shaped pieces.

4. Winter melon can also be changed to potatoes, northern tofu, carrots cut into smaller than one centimeter of small dices, leeks cut into leek flowers.

5. Heat the oil in a hot pan, add the green onion and ginger ingredients and stir-fry until fragrant, pour in the diced pork belly, cook in cooking wine and dark soy sauce and stir-fry for coloring, then add boiling water and simmer slowly, and put salt when it is ripe.

6. Start to mix the noodles, knead them into a smooth dough, and let them rest for 15 minutes.

7. Stir-fry minced chives and ginger in hot oil in a hot pan, pour in diced winter melon and stir-fry for a while. Add diced carrots and yellow fungus and continue to fry for a few minutes, add salt, five-spice powder, add diced tofu and a little dark soy sauce and gently push well. Add a little stock (you can also use water) and simmer slowly, turn off the heat.

8. Rolling noodles, cornmeal hand flour must be used more to prevent sticking when stacked, and the noodles are thin noodles, which are generally cut to half the width of the chopsticks.

9. Boil a pot of boiling water, after the water boils, take an appropriate amount of dried rice and diced braised pork and put it in an empty pot**, pour in an appropriate amount of boiling water to boil the seeds, sprinkle in leek flowers, and put in the cut diamond-shaped egg skin soup on it.

10. Start to cook the noodles, after cooking, pour the noodles into the noodles, pour in balsamic vinegar, and pluck the spicy seeds, it is really a fresh, super delicious bowl of noodles.

Preparation of beef noodles:

Ingredients: 500 grams of fresh beef, 150 grams of tomato paste, appropriate amount of noodles.

Excipients: 150 grams of cooking oil (actual consumption), 100 grams of carrots, 100 grams of celery, appropriate amount of green onion, ginger, pepper noodles, refined salt, and a little sugar.

Method: Cut the beef into chestnut pieces, wash and peel the carotene, then cut it into long strips about 6 cm long, remove the leaves and roots of the celery, wash it, and cut the green onion into large sections. Put cooking oil in the scoop, and then wait until the oil is hot, then put in the beef pieces to fry, and wait until it is cooked thoroughly and then take it out for later use.

Then add cooking oil to the pot, wait until the oil is hot, add tomato sauce for stir-frying, add noodles, then add salt and sugar, fry evenly, and then add 1500 grams of water. Then put the fried beef cubes, radish strips, celery segments, green onion segments, ginger slices, and pepper noodles into the pot together, and then boil the water to skim off the negative on it. Simmer over low heat until the meat is rotten, and then pick out the green onions, ginger, labels, radishes and celery.

Put the noodles in a small bowl, boil them, remove them, add an appropriate amount of beef dumplings and stir to complete the production.

The practice of Shaanxi 臊子肉 steps Shaanxi 臊子面 authentic practice 臊子面的臊子。