Oil splashed noodles Authentic practice, Oil splashed noodles authentic practice

The practice of oily noodles.

Ingredients: handmade lasaguine, bean sprouts, green onion, ginger and garlic, chili flakes, sesame seeds, light soy sauce, vinegar, coriander, vegetables.

1. Blanch the bean sprouts in hot water, remove them in cold water, and control the bottom of the bowl.

2. Sprinkle some salt in the water, cook the wide noodles, remove and spread on the bean sprouts.

Note: Don't be in a hurry to pour out the water after the noodles, you can boil some vegetables in water.

3. Spread onion, ginger and garlic, sesame seeds and chili noodles on the noodles. (Adjust the gravity according to taste) <>

4. Heat the oil until it is hot, pour it on the noodles, add light soy sauce, pour some vinegar, and sprinkle with coriander.

5. Mix well and serve.

Ingredients: 300 grams of flour, appropriate amount of oil, appropriate amount of chili powder, appropriate amount of soy sauce, appropriate amount of Sichuan pepper powder, appropriate amount of green onion, two cloves of garlic, appropriate amount of green leafy vegetables, appropriate amount of salt.

1. Dissolve about 2 grams of salt with warm water, pour a small amount of salt water into the flour many times, and stir it into cotton wool.

2. Knead the dough again, cover with plastic wrap and ferment for 20 minutes.

3. Put the fermented dough on the dough table and knead it smooth, knead it into long strips, and cut it into equal amounts.

4. Take an agent, roll it out into a long tongue shape, and grease both sides to prevent the noodles from drying.

5. Change the green leafy vegetables to a knife, cut the green onion into small pieces, mince the garlic, put the green onion into a large container, add soy sauce, and add an appropriate amount of salt.

6. Bring the water to a boil in the pot, stretch the dough for a long time, put it in boiling water, boil the dough until it is eight ripe, and put in the green leafy vegetables.

7. In another pot, add oil, put the boiled noodles and vegetables into the container, and sprinkle with chili powder and pepper powder.

8. Pour hot oil on top, sprinkle in minced garlic and mix well.

Ingredients for oily noodles: 1 bowl of flour, appropriate amount of warm water, appropriate amount of green vegetables (traditionally rape), appropriate amount of green onion, ginger and garlic, appropriate amount of dried chili noodles, 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, a little salt, and more oil.

Specific method: 1. Melt the salt with warm water, use it to mix the dough, and mix the dough into a softer dough, which is softer than the dumpling noodles, and then the surface of the dough is oiled, and the dough is about 30 minutes, and the longer time is better.

2. During the period, change the onion, ginger and garlic into minced pieces, and the particles of garlic should be appropriately larger.

3. Mix well with light soy sauce and vinegar, and mix into a bowl of juice for later use. In fact, the ratio of light soy sauce and vinegar does not need to be fixed, and it is appropriately adjusted according to your taste, and I mostly have a 1:1 ratio between the two.

4. After the dough is ready, divide it into dough pieces of the same size, grease it again, and continue to let it sit for about 20 minutes.

5. Bring the water to a boil and start pulling the dough. First use a rolling pin to roll out the dough into long strips, press it in the middle with a rolling pin, then pick up the dough with both hands, pull the dough long, the pressed place will be very thin, into a long film, and then gently tear it apart, a noodle becomes two, go down to the pot, stir and cook until broken, and put the green vegetables later, so as not to boil into vegetable puree.

6. Put the boiled noodles and vegetables into a bowl, and stack the green onions, ginger, garlic and chili powder.

7. Heat the oil, I usually burn it until it smokes slightly, and immediately pour it on the green onion, ginger, garlic and chili powder while it is hot to stimulate the fragrance, and mix well.

8. Its fragrance cannot be described in any words, the noodles are oily at the roots, but there is no oil at the bottom of the bowl, everything is just right. Just open your appetite and eat big, how can you eat enough without two or three bowls!

Note: 1. When the dough is cooking, it must be smeared with oil; The action of pulling the noodles should be light, and the noodles are easy to break if the force is large. This is one of the details that must be noted.

2. Onions, ginger and garlic are indispensable, and chili noodles are best bought in Shaanxi, which is also a very critical place, which is the second detail.

3. When pouring oil, the oil should be poured on the surface immediately after leaving the fire, but the oil temperature should be mastered, the oil temperature is low, the aroma of the pepper noodles cannot be excited, the oil temperature is high, the pepper noodles will be blackened, affecting the taste, and it is not beautiful. The amount of oil is controlled by the extent that the noodles are oily at the roots, but there is no oil at the bottom of the bowl, otherwise the noodles will be too greasy, this is the third detail.

4. When you have done it, you will find that the original oily noodles are so simple, it is really not difficult, I wish everyone a good appetite, eat it deliciously!

Oily noodles are all about noodles, followed by oil and chili peppers! The only way to be authentic is to learn! I'll be a similar!

Here's how to make the oily noodles:1. Bring water to a boil, underneath, and cook; Wash and blanch rape for later use;

2. Cut the shallots into chopped green onions, peel the garlic and cut into minced garlic;

3. Spread an appropriate amount of light soy sauce, aged vinegar, white sugar, sesame oil and sesame oil in the noodle bowl;

4. Remove the noodles and put them in a bowl, and put the prepared rape, chopped green onion, minced garlic and chili powder on the noodles.

5. In another pot, pour in an appropriate amount of Green Emperor virgin peanut oil, heat the oil and smoke, pour it on the minced garlic and chili powder, mix the noodles well, and the oil is poured on the noodles to complete.

Ingredients for oil-splashed noodles.

Noodles to taste Mung bean sprouts to taste.

Appropriate amount of greens and half a head of garlic.

1 small handful of chives and 2 tablespoons of chili flakes.

2 tablespoons light soy sauce and 2 tablespoons vinegar.

A pinch of salt A pinch of cooking oil.

The practice of oily noodles.

Step 1: Clean the mung bean sprouts and the greens. You can also use small rape, and you can use this if you happen to have water spinach at home. Wash the shallots as well.

Step 2: Make a pot of water in a pot after boiling, blanch the bean sprouts, and then blanch the greens. After that, remove the cool water.

Step 3Put the blanched dish in a bowl.

Step 4: Cook the noodles. Cook the noodles for a few minutes and cook them.

Step 5Put the boiled noodles in a bowl after cold water, add a little salt, light soy sauce, vinegar, minced green onion and garlic, and put chili noodles on top.

Step 6: Heat the oil, bring the oil to 10% heat, and slowly pour it over the dough. I only heard a loud sound, and the fragrance overflowed.

Step 7: Let's eat the delicious oily noodles!

Shaanxi oil noodles.

Ingredients: flour, greens, salt, light soy sauce, vinegar, chili flakes.

Method: 1. Mix noodles. Add a little salt to increase the firmness.

2. Separate the dough like a dumpling, then knead the dough into a dough stick and brush with a thin layer of oil.

3. Let the noodles wake up for at least a few hours.

4. Use a chopstick to press out a mark in the middle of the dough stick, and roll the dough stick into a long dough sheet. Pull the ends of the dough sheet, and then smash the dough sheet like a noodle restaurant master, and it can be broken into shape in a few clicks.

5. Tear the dough sheet from the chopsticks mark, and do not tear off both sides.

6. Boil water and cook underneath.

7. Remove the noodles, add the cooked greens, mix slightly, and sprinkle the chili noodles on top.

8. Heat the oil and pour it onto the pepper noodles.

9. Stir in the seasonings: salt, light soy sauce and vinegar.

The authentic method of oil-splashed noodles is as follows:Tools Ingredients: 400 grams of all-purpose flour, 200 grams of water, 2 grams of salt, 3 small rape, 100 grams of mung bean sprouts, 3 shallots, 20 grams of vinegar, 20 grams of light soy sauce, 4 grams of burned-out pepper noodles, 10 grams of chili noodles, a little cooked sesame seeds, 1 pinch of salt, appropriate amount of peanut oil, plates, chopsticks, pots, plates, knives, plastic wrap, brushes, rolling pins.

1. Add salt to the all-purpose flour, add water and stir well.

2. Knead the dough into a smooth dough by hand, cover with plastic wrap and let rise for one hour.

3. Put the dough on the cutting board and knead it smooth again and knead it into long strips.

4. Cut into 6 portions with a knife.

5. Take a dough with the cut side up, press it with your hands, and roll it out with a rolling pin into a cow's tongue shape.

6. Spread a layer of peanut oil on the dough sheet.

7. Fold the dough sheets and put them on a greased plate, cover with plastic wrap and relax for 1 hour.

8. When the noodles are relaxed, prepare the ingredients and wash the rape.

9. Stir the light soy sauce, vinegar and salt well and set aside.

10. Boil water in a pot and prepare to roll the dough, take a dough sheet and pinch both ends of the dough sheet with both hands, and slowly stretch it.

11. Tear the elongated dough sheet from the middle.

12. Put it in a pot and cook for about 2 minutes, then take out the noodles and put them in a bowl, put small rape mung bean sprouts in the pot and blanch them, and also put them in a bowl.

13. Put an appropriate amount of peanut oil in the pot and cook until it smokes.

14. Put the adjusted light soy sauce, shallots, sesame seeds, peppercorn noodles and chili noodles in a bowl in turn.

15. Splash on the chili noodles while hot and stir quickly.

16. The finished product is as follows. <>

The authentic method of oil-splashed noodles is as follows:Ingredients: lasagna, rape, bean sprouts, green onion, chicken essence, light soy sauce, cooking oil, chili powder, salt, vinegar, ginger, garlic.

Method: Step 1: Wash the rape and bean sprouts, and blanch until they are broken.

Step 2: Chop the green onion, garlic and ginger and set aside.

Step 3: Pour light soy sauce and vinegar into a bowl at a ratio of 1:2, add a little salt and chicken essence to adjust the juice.

Step 4: After the lasagna is cooked, remove it from cold water.

Step 5: Pour the noodles into a bowl, add the blanched rape and bean sprouts, and then add the onions, garlic, ginger and chili noodles.

Step 6: Pour in the seasoned sauce, pour vegetable oil into the pot and pour it evenly into the bowl.

Step 7: Stir well and serve.

Oil-splashed noodles are a very common way to make pasta.

After the handmade noodles are cooked in boiling water, they are scooped in a bowl, the ingredients such as chopped green onions, Sichuan pepper powder, salt and a thick layer of chili noodles are spread on the noodles together, and the hot vegetable oil is poured on the seasoning, and the hot oil boils suddenly, and the pepper noodles and chili noodles are scalded and the bowl is full of red light, and then an appropriate amount of soy sauce and balsamic vinegar can be added.

It can also be eaten with bacon meat, shredded potatoes with green peppers, eggs with green peppers, eggs with tomatoes, etc.