How to Make Authentic Shanxi Style Marinated Noodles Authentic Shanxi Style Marinated Noodles

Flour 200g

Piece of pork

Ginger 1 slice

Scallion 1 section

Anise 1pc

Soy Sauce 1 tablespoon

Honey 1 tablespoon

Piece of old tofu

Dried mushrooms 5pcs

Dimple of black fungus

White cauliflower 1 small piece of seaweed

Vegetable noodles

A small piece of noodles

While the noodles were cooked in a Shanxi style, there was no need to cook them. A small piece of cauliflower

A small piece of kelp

A handful of vermicelli

A handful of bean curd bamboo

A couple of portobello mushrooms

A carrot

A bamboo shoot

A small handful of spinach

Authentic Shanxi Style Noodles in Marinade

Prepare a piece of pork and rinse it in water

Prepare 1 piece of ginger, 1 slice of ginger, and 2 slices of pork, and 1 slices of pork, and 1 sliced pork. >Prepare 1 slice of ginger, 1 section of green onion, 1 star anise

Put cold water in a pot, add the pork, so that the water surface does not exceed the surface of the pork, add the flavoring ingredients, and simmer over high heat

Cook the pork until it is 70-80% cooked, and you can penetrate the meat with chopsticks, but there is resistance, then turn off the heat, and fish out the meat

Please reserve the broth for use in the pot

Put 1 tablespoon of light soy sauce into a small bowl, pour in 1 tablespoon of dark soy sauce, and add a little more than 1 tablespoon of light soy sauce.

In a small bowl, add 1 tablespoon of dark soy sauce and 1 tablespoon of honey, stir well to form a honey sauce

Prepare the honey sauce and spread it evenly on all surfaces of the cooked pork, so that the pork will have a good color

Put more cooking oil into a frying pan, and heat it to 80% of the temperature, then add in the pork and deep fry it, and fry it in oil, and then pull it out of the frying pan, and then fry it in a reddish color on all sides of the meat.

Prepare a piece of old tofu, also known as northern tofu, with a knife to cut the tofu into large pieces of uniform thickness, the remaining oil in the pot to reheat to 80% heat, add the tofu slices deep-fried

When the surface of the tofu is solidified, use chopsticks to hold the tofu to turn the other side, flip the other side and continue to deep-frying, and continue to use the chopsticks to hold the tofu turn the other side until the tofu is golden brown, the surface of the blisters and oil control and fishing out

Deep-fried Cut the pork and tofu into thin slices and set aside

Prepare 5 dried shiitake mushrooms

Prepare a handful of black fungus

Prepare a handful of cauliflower

Prepare a small slice of kelp

Prepare the shiitake mushrooms, fungus, cauliflower and kelp in cold water and soak in advance to make them soak and shiver

Seasoned mushrooms, fungus and kelp are ready to be soaked and shaken.

Wash the soaked mushrooms, black fungus and kelp with water and cut them into julienne strips, and cut the cauliflower into small pieces with a knife

Prepare a handful of vermicelli

Prepare a handful of bean curd noodles

Soak the bean curd noodles in warm water in advance to soften them as they absorb the water

Cut the bean curd noodles diagonally with a knife and slice them into pieces

Prepare a few portobello mushrooms, and rinse them in water

Wash the mushrooms in cold water.

Slice the mushrooms into thin strips

Prepare a carrot, wash it with water and cut it into thin strips

Prepare a bamboo shoot, remove the shell and cut it into thin strips

Prepare a small handful of spinach, wash it with water

Cut the cleaned spinach into pieces

Prepare a small handful of leeks, wash it with water

Cut the cleaned leek into pieces

The leek washed and sliced

The leek washed and cut into pieces. Re-boil the stock in the pot

Put in the chopped Shanxi roast pork and sliced tofu in oil

Put in the chopped shiitake mushrooms, black fungus, seaweed, and cauliflower, along with the soaking stock

Put in the chopped portobello mushrooms

Break the vermicelli into small pieces with your hands, and put it into the pot

Put in the chopped bamboo shoots and bamboo shoots

Top with the lid, and put in the chopped bamboo shoots and bamboo shoots

And then put the noodles into the pot.

Cover the pot and cook over high heat for about 15 minutes

When the water in the cooking pot boils, use a spoon to skim off the froth

Spoon in 1 tablespoon of sugar, move the spoon to the heat, and cook over low heat

While it's cooking, use chopsticks to stir the sugar in one direction, so that the sugar melts and gradually turns brownish yellow. (Huixin sweet tip: add sugar this is a master given the method, in order to give the soup color, can also be replaced by soy sauce, but, add sugar soup color is red bright, add soy sauce soup color is blackened bright)

Melted white soup immediately inserted into the boiling pot of soup, the color of the pot will become red bright

Pot into the appropriate amount of salt to enhance the taste

Sprinkle in the right amount of five-spice powder

Put 2 tablespoons of dry cornstarch in a bowl, add the right amount of cold water to make a starch paste, and pour the starch paste into the pot to thicken the sauce

Crack an egg into a bowl, and use chopsticks to stir it into an egg wash

Use a spoon to scoop the egg wash, and then splash the egg wash into the pot, one spoon at a time (a tip from Huixin: when you pour egg wash into a pot of authentic Shanxi-style brine noodles, you must splash it into the pot with a spoon. (The authentic Shanxi flavor of the noodles to pour into the pot, you must use a spoon to splash into the egg, the egg will be uniform and beautiful, this is the master given the method)

The formation of the beautiful egg like flocculent

The pot into the chopped spinach, turn off the heat. (Wiseman's tip: Be sure to turn off the heat and don't cook for a long time.)

Sprinkle in the chopped carrots

Sprinkle in the chopped leeks

Spoon in the appropriate amount of cooking oil, add a few peppercorns, and move the spoon to the fire to fry on low heat until the flavor comes out

Fried peppercorns oil is inserted into the pan immediately. "With a sound, all the flavors blend together and spread out. (Huixin intimate tips: brine soup pouring pepper oil which is the key to punctuate the soup to add flavor. However, be careful to heat the spoon over low heat and pay attention to the change in oil temperature.)

This is the last of the marinade soup

Place 200 grams of flour in a mixing bowl

Pour cold water over the flour in small batches

Stir with chopsticks so that the flour and water are completely blended to form a floury dough with a small amount of dry flour

Knead all the floury dough together with your hands

Knead repeatedly to form a smooth dough surface

This is a good idea. Cover the dough with a clean kitchen cloth and set aside for 30 minutes

Place the dough on a board and knead a few times with your hands to make the dough smoother

Press the dough down and roll it out with a rolling pin to make a thicker sheet that is slightly larger

Sprinkle a small amount of dry flour on the rolled out sheet and wrap the sheet around the rolling pin. Push the rolling pin with your hand and continue rolling

Until the back of the sheet is rolled out into a large thin sheet of even thickness

Sprinkle a small amount of dry flour on the rolled out sheet and fold it into a hinge shape

Use a knife to cut the hinge shape sheet into equal thickness noodles

Cut the noodles with your hand to loosen them up, to prevent the noodles from sticking together

Put a pot of cold water into a pot and boil. Boil

Put in the loosened noodles, immediately use chopsticks to cut the noodles to prevent them from sticking together, remove the chopsticks and continue to cook for about 2 minutes

Cook the noodles until they are cooked, then pull them out of the pot

Cooked noodles, pour the marinade over them, drizzle them with the Shanxi old vinegar, stir well, and then you can eat them~~~

Tips

To make authentic Shanxi-style noodles, you need to make the marinade in the same manner as you would for a traditional Shanxi-style noodle dish. In order to make authentic Shanxi style marinated noodles, first of all, you need to prepare the soup, to do a big event, it is necessary to stew pork, chicken, fish and other meat dishes, so the soup is cooked a day in advance, and the next morning, you just need to inject the right amount of water to melt the soup, you can begin to make.

To make authentic Shanxi-style marinated noodles, Shanxi specialty small roast pork and oil decanting tofu is essential. Small roast pork and oil decanting tofu are essential for Shanxi banquets and are also prepared in advance.

To make authentic Shanxi-style marinated noodles, shiitake mushrooms, fungus, cauliflower and seaweed are essential, which are key to adding flavor to the soup.

The vermicelli, bean curd sticks and mushrooms are also essential ingredients in making authentic Shanxi style marinated noodles.

To make authentic Shanxi style marinated noodles, carrots, spinach, leeks are essential, in the old days when Shanxi was rich in produce, authentic traditional flavor Shanxi dishes, bamboo shoots are a must-have ingredient.

The authentic Shanxi flavor marinade soup must be the ingredients boiled out, rather than first fried ingredients and then add water to cook out ~ ~

Making authentic Shanxi flavor marinade noodles, the choice of noodles is also key, must be handmade, eat up to the sinew ~