Method of making spicy noodles (method and ingredients of oil-splashed spicy noodles)

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List of contents for this article:

• 1、How to make spicy noodles in Weinan, Shaanxi
• 2、How to make noodles and chili in Shaanxi
• 3、The delicious food on the tip of your tongue-Pucheng Noodle Spicy Rice! Food from childhood, taste in memory!
• 4、How to practice noodles and spicy rice

How to make spicy noodles in Weinan, Shaanxi

Mix the batter flour and add cold water to make a thick yogurt shape (about 300 ml of water), add 1 tsp of salt and stir well. Pour the sprinkled chili oil into the batter while hot, and stir while pouring until smooth. Steam the batter and pour it into a bowl, sprinkle with minced garlic and chopped green onion. After boiling the steamer water, put it on the drawer, steam on high heat for 15 minutes, turn off the heat and simmer for 2 minutes. After taking the finishing touch, pour 2 tablespoons of balsamic vinegar, use a spoon to divide and mix well to relieve the sourness. Key skills oil temperature control: The first time, the oil is splashed at medium temperature, and the second time, the oil is flushed and bright at high temperature.

After heating the pan, pour in rapeseed oil. When the oil temperature is 60% hot, turn to low heat. First add minced garlic and saute until fragrant, then add chili noodles and stir fry quickly to avoid burning.

The making method and cooking techniques of Shaanxi noodle chili are as follows: Production method: Preparation materials: 80g flour, 50g baby vegetables, 5 g dried fungus, 560g boiled water, half a root of green onions, 4 cloves of garlic, five-spice powder, chicken essence, salt, and appropriate amount of oil and spicy pepper. Processing ingredients: soak the fungus and cut it into small pieces, chop the baby vegetables, chop the green onions, and slice the garlic. Pour the green onions with a small amount of hot oil to make chopped green onion oil.

How to make noodles and chili in Shaanxi

First add minced garlic and saute until fragrant, then add chili noodles and stir quickly to avoid burning.

The making method and cooking techniques of Shaanxi noodle chili are as follows: Production method: Preparation materials: 80g flour, 50g baby vegetables, 5 g dried fungus, 560g boiled water, half a root of green onions, 4 cloves of garlic, five-spice powder, chicken essence, salt, and appropriate amount of oil and spicy pepper. Processing ingredients: soak the fungus and cut it into small pieces, chop the baby vegetables, chop the green onions, and slice the garlic. Pour the green onions with a small amount of hot oil to make chopped green onion oil.

Add cold water to mix the flour into a thick yogurt shape (about 300 ml of water), add 1 tsp of salt and stir well.

The delicious food on the tip of your tongue-Pucheng Noodle Spicy Rice! Food from childhood, taste in memory!

1. In order to enjoy the most authentic Pucheng noodles and chili, customers are advised to visit the site to taste this unique food. Whether sharing it with family and friends or tasting it alone, this bowl of noodles and spicy rice can surprise you. In short, Pucheng Noodles and Spicy Rice is not only a bowl of noodles, but also a cultural inheritance. It conveys Pucheng's authentic taste and warm service to every customer.

2. Colliers Pork: This is a traditional cuisine unique to Pucheng. The meat is tender and tender, the soup is rich, and the taste is unique. Diruan steamed buns: Diruan is a kind of wild fungus. It is made of steamed buns combined with flour and other ingredients. It tastes delicious and is rich in nutrients. Noodle Spice: This is a delicacy made of chili and flour as the main ingredients. It is spicy and delicious. It is a common meal for Pucheng people.

3. Serve it out of the pan: After steaming, take out the Pucheng noodle chili from the steamer and cool it slightly before serving. It is usually used to soak steamed buns, and can also be eaten as a side dish with other staple foods. Tip: The production of oil-splashed chili is also a key part. You need to use high-quality chili noodles and hot oil to fry it into a spicy and tempting taste. Pay attention to the heat and time when steaming to avoid the ingredients being too dry or too wet, which will affect the taste.

4. Ramper head steamed bun: Named for its shape similar to rafters, it has a history of more than 200 years and is a traditional pasta food in Pucheng. Gaoli Meat: This is a unique meat delicacy in Pucheng. It tastes delicious and has a unique production process. Diruan steamed buns: steamed buns made with Diruan as the main filling. Diruan is a fungus that grows on the ground. It is rich in nutrients and has a unique taste. Noodle Spicy: Pucheng's specialty spicy pasta is spicy and delicious, and is deeply loved by local people.

How to practice noodles and spicy rice

1. After the pan is heated, pour in rapeseed oil. When the oil temperature is 60% hot, turn to low heat. First put in minced garlic and fry, then add chili noodles and stir fry quickly to avoid burning.

2, flour and cold water to make thick yogurt (about 300 ml water), add 1 teaspoon salt and stir well.

3. Fried noodles and chili is a spicy appetizing home-cooked dish, combining the fresh spicy of chili and the burnt fragrance of batter. It is simple to cook and serve with rice.