Belt noodles and oil-sprinkled noodles are both Shaanxi delicacies, which is better?

? Personally, I prefer oily noodles. Oil sprinkled noodles are really delicious! ! !

? However, I like both kinds of noodles. Let's share how to make them. You can eat more kinds of noodles that you can cook.

? To make noodles, mixing noodles is the key. The operation method is as follows: first clean the water and flour, and add a little salt. The winter wheat in Guanzhong, Shaanxi Province, grinds a catty of flour, puts it into a basin, and then begins to mix flour. The water bowl with salt on the left hand side is shaken gently, so that the water drops drip and fall into the flour continuously. At the same time, keep stirring the flour with your right hand. When it turns into dough, don't water it. Water quantity is related to surface hardness. The hardness of the surface should be measured by the ability to pull the surface apart. Knead the dough to make it soft and smooth, and then cover it with a clean wet cloth to wake it up. Rub it once every ten minutes and rub it three times. Secondly, roll the noodles. When the dough is smooth and elastic, you can knead it into a disc on the chopping board, roll it in circles with a rolling pin until the dough disc is evenly rolled into the thickness of a dollar coin (the thickness can also be determined according to your personal preference), and then cut the rolled noodles into strips one inch wide. Then cook noodles. Lift the cut noodles one by one and put them in boiling water, put them in a non-sticky way, then cover the pot and cook them to a certain extent. I like to cook soft food for a few minutes, and I like to cook hard food for a few minutes. Scoop the cooked lasagna into a bowl. Finally, put some salt, vinegar, spicy oil, fried meat and vegetables in the noodles in the bowl. At this time, a bowl of delicious "noodles" is ready.

Soft gluten with white flour, green vegetables and spicy red oil all look very attractive. The method of "noodles" is so simple, easy to operate and varied to eat. After the "noodles" are made, there are no hard and fast rules and requirements for choosing and operating seasonings and vegetables flexibly according to your own tastes.

My favorite oil-sprinkled noodles are made like this: Step 1: Choose wide noodles, preferably hand Lamian Noodles, because such noodles can be pasted with enough seasoning, and the taste is more fragrant, thicker and better. Chop garlic and onion into powder, wash small vegetables and cut into sections for later use. Step 2: Cook and remove the bean sprouts in advance, and then put the noodles and vegetables into the pot. After cooking, spread bean sprouts and vegetables at the bottom of the bowl, and then remove the strips on it for later use. Step 3: Next, add chopped green onion, minced garlic and Chili noodles to the noodles, boil a spoonful of hot oil from the pot, and pour the oil on the seasoning and wide noodles three times. At this time, the fragrance will fill the whole kitchen. Step 4: Finally, pour 2 spoons of aged vinegar and 1 spoon of soy sauce on the noodles while they are hot, add a proper amount of chicken essence, and then stir quickly with chopsticks. At this time, you can serve them.