What are the ingredients for the production process of Qishan Zhenzi noodles

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1. Mix noodles: choose the best wheat flour and mix noodles with light salt water. The dough should be firmer than usual and kneaded repeatedly until the surface is smooth. Then let it sit for 30-50 minutes and knead the dough again. Knead for a longer period of time, and the dough will be firmer.

2. Roll out the dough and cut it into noodles of uniform thickness.

3. Cut the garnish well. There are 5 kinds of side dishes for authentic Zhenzi noodles, including beans, tofu, carrots, fungus, and yellow flowers. Of course, you can also mix and match according to your preference.

4. Stir-fry the garnish.

5. Spread out a few thin egg cakes and cut them into diamond shapes, and chop the leeks or garlic sprouts as "drifting vegetables".

6. This is authentic Qishan Zhenzi meat.

7. Heat the oil, add the prepared ginger shreds, five-spice powder, and dried chili peppers, stir-fry over slow heat until fragrant, then pour in more vinegar, and boil out the fragrance over slow heat. Add hot water, then add the prepared side dishes, pork dumplings and chili oil, add salt and chicken essence, and finally sprinkle with egg cakes and chopped leeks, and the soup is ready.

8. Cook the noodles.

9. Take a bowl, scoop in a small amount of noodles, and then pour on the prepared Zangzi noodle soup, a bowl of white noodles with thin gluten, oily, sour and spicy noodles is ready.

Ingredients: 500g pork belly, 300g handmade noodles

Excipients: appropriate amount of oil, appropriate amount of tofu, appropriate amount of carrot, appropriate amount of potatoes, appropriate amount of celery

Appropriate amount of eggs, appropriate amount of garlic sprouts, appropriate amount of fennel, a little cinnamon

Appropriate amount of ingredients, appropriate amount of Qishan balsamic vinegar, appropriate amount of oil and spicy seeds, a little soy sauce, and appropriate amount of cooking wine.

Here's how. 1. Prepare an appropriate amount of pork, preferably a little better hind leg meat, and a ratio of fat and lean meat to 1:1.

2. Cut the prepared pork into cubes with a knife and set aside.

3. Take the electric baking pan, plug it in, and then add some oil to it.

4. Beat the prepared eggs, pour them into the electric baking pan, and spread them into egg cakes.

5. Take the wok, heat the oil in the pan, and add the seasoning to stir-fry until the oil is hot.

6. Then add the diced meat and stir-fry together.

7. Add homemade oil and stir-fry with spicy seeds, then add light soy sauce, cooking wine, soy sauce, etc., and continue to stir-fry.

8. Finally, add Qishan balsamic vinegar, the most important thing is vinegar, you must add more, add salt and other seasonings, and you can get out of the pot.

9. Leave the bottom oil at the bottom of the pot, pour the prepared potatoes, celery and diced carrots into it and stir-fry, stir-fry for a while, add an appropriate amount of water, and cook together.

10. Cut the egg cake you just spread into small cubes and chop the garlic sprouts.

11. The soup is almost cooked, plus an appropriate amount of balsamic vinegar.

12. Finally, add the meat dumplings you just made.

13. Boil water in a pot, wait for the water to boil, add the prepared handmade noodles to cook, the noodles are cooked, take them out and put them in a bowl, when eating this noodles, the noodles should be a little less.

14. Pour the soup you just made, put some meat in it, and sprinkle with garlic sprouts.

1. Ingredients: 500 grams of high-gluten flour and 250 grams of pork belly.

2. Auxiliary ingredients: 1 potato, 1 carrot, 1 persimmon pepper, 6 garlic moss, 1 tofu, 20 grams of black fungus, 1 egg, 1 gram of alkali, 20 grams of bitter vegetables.

3. Enough, in order to come out with the taste of sour and spicy equally.

4. Slice the pork belly, a little bigger than the nail cover, and cut the carrots, potatoes, bell peppers, fungus, and daylily into small cubes for later use.

5. Cut the tofu into 1 cm slices and fry them on both sides in the oil pan, remove and cut them into cubes, beat the eggs, and brand them into egg skins.

6. Put vegetable oil in a hot pan, stir-fry the pork belly for 10 seconds on medium heat, add minced green onion and ginger and continue to fry for 10 seconds, then put chili powder and stir-fry over medium-low heat.

7. Stir-fry for about half a minute to bring out the red oil, then fry the five-spice powder and Sichuan pepper noodles for ten seconds to bring out the aroma, turn on the high heat, stir-fry the soy sauce and rice wine, and then bring the vinegar to a boil.

8. After the vinegar is boiled, pour hot water, after boiling, all the raw materials and salt except for the garlic and diced egg skin, open the lid and simmer for five minutes, put the diced egg skin in and then simmer on low heat.

9. After boiling for 10 to 15 minutes, put the garlic moss in and boil, then turn off the heat, and the marinade is ready.

10. Make noodles: put the alkali and a little salt in a bowl, mix well with cold water and the noodles until smooth, and then cover them with a damp cloth for about three hours.

Qishan Zhenzi noodle soup pays attention to sour, spicy, fragrant, and sparse tips, and the noodles pay attention to thin gluten light, you can follow the above tutorial to make it.

1. Mix the noodles first. Add all-purpose flour to the basin, add a teaspoon of salt, and then add a small amount of water to mix the noodles, pouring a small amount of water while stirring with chopsticks. When the flour is whipped into a flocculent, knead them into a dough.

To make hand-rolled dough, the dough should be harder. Once the dough is kneaded, cover it and let the dough rise for about half an hour.

2. Prepare the required side dishes during the noodle season. Fry a few egg skins. After the egg skin is fried, cut it into a diamond shape and set aside.

There are other needed side dishes. Cut the fried tofu into small cubes, soak the daylily in warm water in advance, and cut it into smaller pieces. The soaked fungus is also cut into small cubes, and then cut some leeks for later use, and the carrots are also cut into small cubes.

After 20 minutes, the dough is ready and the dough is rolled out by hand. Continue to knead the dough well and smooth it.

3. Some people just don't roll the dough round or thin. Note here that when rolling the dough, on average, 5-6 times of rolling will change the direction and continue to roll, and first roll from the edge to the middle, so as to roll the thickness evenly.

4. Fold the rolled dough sheets together like this and cut the noodles to the same width. Only the hand-rolled noodles made by yourself are particularly strong and delicious, and they will not break when cooking.

5. Fry the vegetarian noodles down. Pour oil into the pot, add diced carrots and stir-fry when the oil is slightly hot, then add fungus, tofu and daylily in turn and stir-fry. Because the carrots are harder and harder to cook, they are fried first.

6. Add a spoonful of thirteen spices, finally add salt and stir well, then turn off the heat and put it in a bowl for later use. Come down and make a sour soup. Pour oil into the pan again, add green onion and ginger foam and stir-fry until fragrant, then add a little more balsamic vinegar to it.

7. Balsamic vinegar will be more fragrant when heated in a pot. Then add boiling water to it, and the amount of water is increased according to the amount of food that the family eats. Add a few spoonfuls of the red oil from the pork dumplings.

Finally, add salt and chicken essence and stir well, and the sour soup of this Zhenzi noodles is ready. It's sour, spicy, sour, and oily.

8. Bring the water to a boil in a pot, add the noodles and cook. The hand-rolled dough made by yourself is thinner and narrower, and you can take it out after boiling it. Then add the fried vegetarian noodles, then add the pork dumplings, pour the sour soup you just made on top, and sprinkle the egg skin and leeks in the bowl.