How to make oily noodles smooth and strong? What s the trick?

Oily noodles are a special food in Shaanxi. The noodles are smooth and firm, and finally drenched in hot oil. It's the best food in the world!

Oil-splashed noodles can be thin or wide. I feel that the lasamen is more delicious. What you love in life is the best.

Show off your oily noodles today, they are absolutely delicious and affordable. Let's take a look at how this bowl of oily noodles is made.

Ingredients: flour, greens, garlic, parsley, green onion, chili flakes, salt, chicken essence, soy sauce.

Here's how:1Prepare the seasoning you need first, wash the vegetables and dry them, cut the parsley into sections, chop the green onion and garlic, and then prepare the dried chili noodles you need, and set aside the appropriate amount of salt, chicken essence and soy sauce.

2.Pouring the flour into a container and adding a small amount of salt to the flour can improve the ductility of the flour. Slowly add a small amount of water to the flour and stir a few times, then knead it into a smooth dough, brush the surface with a layer of oil, and cover it with plastic wrap for about half an hour.

3.After the dough rises, cut it into small dough that is evenly divided, knead it into strips by hand, brush it with a layer of oil, put it in a container, cover it with plastic wrap, and continue to rise for about an hour.

4.Wake up the small dough, press it flat with a rolling pin, continue to brush a layer of oil with a brush, press a mark firmly in the middle with chopsticks, slowly pull up from both ends with your hands, pull evenly, and then pinch the two ends of the noodles and stumble slightly.

5.Find the mark pressed with chopsticks in the middle, pull it away slightly from the middle, and the noodles are good.

6.Next, pour water into the pot and bring to a boil, then add the noodles one by one, and then add the vegetables when they cook for three to five minutes.

7.Pour the soy sauce into a bowl, pour the boiled noodles into the bowl, spread the greens, put all the prepared seasoning on top of the noodles, and finally drizzle with a layer of hot oil. This oily noodle is ready, stir it well with chopsticks and enjoy!

Personally, it is recommended to use pulled noodles to make oily noodles, and the gluten and toughness are very compatible with oily noodles.

For fine noodles, it feels more compatible with southern methods, such as smoked fish noodles, fried eel noodles, shiitake mushroom noodles, and braised duck noodles.

Oil-splashed noodles must be boiled in a pot under water, so that the cooked noodles will be very chewy. Then pour the oil over the dough. That's the trick.

First of all, mix the flour and pumpkin powder and stir evenly, slowly add water and stir into cotton wool, knead it into basically no dry powder, and let it rise for ten minutes. The dough is dry and not easy to knead, so it can be formed into a ball, and then kneaded into a smooth dough and relaxed for ten minutes. Blanch the bean sprouts and greens and put them in cold water for later use.

Then roll out the dough, the thinner the better, coat the surface with dry powder to prevent sticking, roll it up and cut it into slightly wider noodles, open the water into the noodles and cook until they float. Add cold water, cool and bring to a boil again. Finally, remove and put in a bowl, add bean sprouts, greens, minced garlic, minced green onions, chili noodles, and light soy sauce.

Heat the cooking oil in a pan until it smokes. Immediately drizzle with minced garlic and chili flakes. Stir up the aroma and serve.

I think it takes a pot of gluten noodles to make such a taste. Test a housewife's craft, and at the same time, this hot oil must be fast to have a strong flavor and aroma.

When pouring hot oil, you should pour it on top of the noodles three times, so it is correct to heat up the oil in the right amount when the oil is hot, enough to pour it on the noodles three times at once. In this way, the oily noodles are full of aroma and smooth Q elasticity. It is advisable to choose some wider noodles to make oily noodles because the noodles are chewy.

When mixing noodles, it is best to mix noodles with warm water; Roll the finished dough into long strips and wrap them in a layer of oil, so that the dough will stretch well after 1 hour. Put the noodles in a pot and cook, then add condiments and pour hot oil on them, so that a bowl of hot oily noodles is ready.

Ingredients: 200 grams of noodles, 2 cabbages, 100 grams of mung bean sprouts.

Excipients: Appropriate amount of oil, 1 tablespoon of light soy sauce, appropriate amount of chili noodles, 1 tablespoon of vinegar, appropriate amount of salt.

The steps to make oily noodles are as follows:

1. Cook the noodles you bought and take them out, and pass them in cold water, so that the lead or pei will not stick to a ball and rise.

2. Mung bean sprouts and cabbage are also blanched in water.

3. Remove the cabbage and mung bean sprouts and put them at the bottom of the bowl.

4. Put the boiled noodles on top.

5. Pour in light soy sauce, vinegar and chili flakes, and pour a spoonful of hot oil.

6. Finished, the finished product is as follows.

Ingredients: 500 grams of flour, 280 grams of water, auxiliary materials: 50 grams of short bean sprouts, 60 grams of green onions, 80 grams of green vegetables, 40 grams of aged vinegar, 30 grams of light soy sauce, 15 grams of salt, 15 grams of dried chili powder, 10 peppercorns, 20 grams of sesame oil

1. Knead the dough into a smooth dough. The dough should be moderately soft and hard, and it can be slightly soft, but the dough should not be kneaded too hard, because if the dough is too hard, it will not be able to be torn apart. After the dough is kneaded, cover it with plastic wrap and leave it for 2 hours, take it out and knead it once in the middle, cover it with plastic wrap again and let it rise for 1-2 hours.

The longer the dough rests, the better the spreadability of the dough will be. The dough can also be kneaded the night before, put in plastic wrap and put in the refrigerator, and eat it the next morning or at noon. If you put the noodles in the refrigerator the night before, you can skip the rekneading step in between.

2. Roll the awakened dough into long strips, then cut it into dough, and gently roll the dough into flakes with a rolling pin.

3. Prepare the flat-bottomed **, brush the bottom of the plate with vegetable oil, put in the dough sheet, brush a layer of vegetable oil on the dough again, and then cover with plastic wrap and wake up for 30 minutes.

4. Boil short bean sprouts in boiling water and blanch the greens. Then place the bean sprouts and greens at the bottom of the bowl and add vinegar, light soy sauce, 1 tablespoon of sesame oil and salt according to the amount of noodles. Sesame oil can add to the fragrance of the noodles.

5. Then start to pull the noodles, pull the two ends of the noodles with both hands, and gently pull them, you can pull the noodles while cooking, and immediately put the noodles into the boiling water after each one. If there are too many noodles, you can pull 78 noodles and then stop for a while, remove the noodles from the pot and then tear the next pot.

6. Remove the cooked noodles and put them in a bowl, and enlarge the chopped green onion and dried chili powder on the noodles. Then burn a pot of hot oil, incense a few flower laughing peppers in the oil over low heat, and splash the oil on the chili powder while the boy is hot, and the fragrance will come out.