How to make authentic Shaanxi sour noodle soup

Sour soup noodles should be more famous, but many people have not eaten authentic Shaanxi sour soup noodles. So everyone should be curious. There are many authentic Shaanxi characteristics, among which sour soup noodles is very popular and everyone likes it. The main reason is convenience. If you can make it at home, you can make it to suit your taste. But some people think that the authentic one is delicious. What are the methods of making authentic Shaanxi sour soup noodles?

Method 1

Material

Noodles, eggs, peppercorns, onions, garlic sprouts, celery, coriander, spinach, oil, salt, vinegar, dark soy sauce, chicken essence, water, and chili oil.

practice

1. Wash all kinds of vegetables, beat eggs and set aside, cut spinach into sections, and chop onions, garlic sprouts, celery and coriander into flowers.

2. Pour oil into a hot pan, put the peppercorns in first, fry until they turn black and remove them. Turn down the heat and add the chopped green onion, celery and garlic buds and stir-fry. When fragrant, add salt and vinegar, stir slightly and pour in water.

3. Bring to a boil over high heat. Beat the eggs evenly, then turn down the heat and drip the mixture into the pot little by little in a circular motion. Let the fire slowly boil. Then use a spoon to stir slowly. The frangipani will be shaped like osmanthus flowers and very beautiful.

4. Add a few drops of dark soy sauce and chicken essence, then season according to the saltiness.

5. Put water in a pot to boil. After the water boils, add the following. Take an empty bowl, put some spinach on the bottom, and when the noodles are cooked, scoop the noodles into the spinach bowl, drizzle with chili oil, pour in hot soup, and use the soup and noodles to blanch the spinach, this will keep the spinach green and crispy. Add some coriander and serve.

Method 2

Ingredients

1000 grams of flour, 400 grams of pork belly, 1 tomato, 2 potatoes, 2 eggplants, 3 bell peppers, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of green onions, appropriate amount of water.

practice

1. Add a little salt to the flour, add hot water, and stir with chopsticks into a willow-like shape.

2. Use your hands to knead the flour into shape.

3. Cover the dough with a wet towel and cover the dough with a bowl and sugar for 30 minutes.

4. Knead the sugared dough for a while, divide the dough into small pieces, and use a rolling pin to roll them into small round cakes.

5. Take a plate or basin and brush a layer of oil on the plate with a brush.

6. Put the dough on a plate, brush a layer of oil on it, place them one by one, and cover the dough with a wet cloth for 20 minutes.

7. Dice all the ingredients and set aside. Rinse the potatoes and eggplants in cold water and drain them.

8. Heat the oil in the pan and stir-fry the chili peppers until fragrant.

9. Add meat and soy sauce and stir-fry.

10. Add chopped potatoes and stir-fry over high heat until fragrant.

11. Add diced eggplant and stir-fry over high heat.

12. Add the diced tomatoes and stir-fry.

13. Add salt and water and bring to a boil over high heat, then reduce to low heat and cover with lid.

14. Simmer until the potatoes are cooked, sprinkle with chopped green onions and set aside.

15. Take a piece of dough and place it on the panel, then use a rolling pin to roll it into a small thin pancake.

16. Use a knife to cut the dough into small strips and set aside.

17. Use your hands to gently pull the noodles to both sides and they will become noodles.

18. Bring the water to a boil, then add the pulled noodles and cook until done. Pour some topping on it and it will be especially fragrant. This topping is very good, it has both meat and vegetables, and both adults and children love it. My baby loves this very much, the little one can eat a whole bowl.

Cooking Tips

1. When kneading flour, be sure to use hot water and add some salt to make the dough more chewy.

2. Don't make the dough too hard. It should be a little harder than dumpling dough and softer than ordinary noodles because it needs to be stretched. If it is too hard, it will break easily during the stretching process.