Biángbiáng noodles are traditional noodles with special flavor in Guanzhong, Shaanxi Province, and are traditional Shaanxi trouser belt noodles. It is named because there are biang and biang sounds during the production process.
The formula is: fly up to the sky at one point, the Yellow River bends on both sides; open your mouth wide, and move the words inward, twist to the left, twist to the right; long to the west, long to the east, add a horse king in the middle; At the bottom of the word "heart" and next to the word "month", leave a hook to hang sesame candy; push the cart and drive around Xianyang.
Extended information
Ingredients: low-gluten flour
Accessories: water, carrots, garlic moss, dried day lily, black fungus, tofu, green onions, ginger
Seasoning: monosodium glutamate, salt, five-spice powder, chili powder, light soy sauce, mature vinegar
Method:
1. Ingredients for making vegetarian saozi: half a carrot , 100g garlic sprouts, 20g dried yellow flowers, 20g dried fungus, 80g fried tofu (yellow flowers, fungus, carrots, and tofu are all common ingredients in Shaanxi Saozi. You can also choose seasonal vegetables according to the season, such as beans, garlic sprouts, potatoes, etc., each The amount of the ingredients can be adjusted according to your preference), dice the carrots, dice the fried tofu, dice the garlic sprouts, soak the yellow flower fungus and chop it finely.
2. Pour a tablespoon of oil into a hot pot and sauté the minced onions and ginger. First add the carrots and stir-fry, then add in the yellow flowers, fungus, fried tofu and garlic sprouts and stir-fry for about two minutes (if the pot is too dry You can add half a bowl of water) and half a teaspoon of five-spice powder.
3. Add a small spoonful of salt, take it out and set aside.
4. Add 3g of salt to all-purpose flour and a quarter of a teaspoon of alkaline flour. Slowly add water and mix into a harder dough and let it rest. Knead it every twenty minutes until the dough is smooth (about 240- 250g water, remember that the dough cannot be soft, the dough will still become soft after waking).
5. At this time, flatten the dough and start rolling it. The dough will become softer after waking.
6. Roll it into thin slices of about 1-2mm. Sprinkle cornstarch halfway to prevent it from sticking (rolling dough is a technical job that requires constant practice, so this is just for showing it to everyone. Even handsome people can do it. Not very good, please tap the dough master).
7. Cut the noodles into three-finger-wide noodles (can be wide or thin. In addition to the Shaanxi trouser belt noodles that are rolled out and cut into trouser belt shapes, there are also noodles stretched into trouser belt shapes - biangbiang noodles).
8. After the water is boiled, the noodles are cooked over high heat.
9. Heat about 20g of vegetable oil (rapeseed oil is best) with an oil spoon.
10. Take out the noodles, pour the sauteed seeds on top, add half a tablespoon of chili powder, chopped green onion and salt. After the oil is hot, cool it slightly and pour it on the spicy noodles. Finally, add an appropriate amount of MSG and light soy sauce according to personal preference. Add vinegar and mix well
Reference: Baidu Encyclopedia-biangbiang noodles