Where is the specialty of oil-sprinkled noodles?

Oil-sprinkled noodles are a specialty of Shaanxi. Oil-sprinkled noodles originated in the Ming Dynasty, and have a delicious, sour and spicy taste. The method of making oil sprinkled noodles is very simple. After the handmade noodles are cooked, put them into a bowl, add seasonings such as salt, chopped green onion, pepper powder and Chili powder, pour in hot oil, and then stir with chopsticks. You can also eat it with raw garlic, which is very delicious.

Oil-sprinkled noodles are one of the traditional pasta, also known as Lamian Noodles, Lamian Noodles, Lamian Noodles, noodles with strips, noodles with fragrant sticks, etc. Shaanxi oil sprinkled noodles are the most famous. Noodles evolved on the basis of "courtesy noodles" in the Zhou Dynasty. Known as "soup cake" in Qin and Han dynasties, it belongs to one of "boiled cakes"; During the Sui and Tang Dynasties, it was called "longevity noodles", which meant cooking in a pot for a long time. During the Song and Yuan Dynasties, it was renamed "water sliding surface".

It's very important to make oil sprinkled noodles well. First, noodles should be chewy and chewy. Second, ingredients should be used. Third, the oil temperature should be controlled at 80% heat. When pouring, don't pour all the oil into the bowl at once. Pour it on the noodles with a spoon. This is more even and delicious enough.

If you want to make a smooth dough, you can't be afraid of trouble. Three rubs and three awakens are indispensable. Seasoning can be adjusted according to your own taste. The oil spilled on the surface should be hot and must be very hot.