Oil-splashed noodles recipe and ingredients

Oil-splashed noodles is a very famous specialty of Shaanxi. Many people go to this place specifically to eat this kind of noodles. In fact, you can make it at home. It is not that difficult. As long as you master the correct production method, you can easily make authentic oil-splashed noodles. The first thing is to prepare the raw materials needed, such as side dishes. These are all indispensable. If one ingredient is missing, the taste will be lacking.

Accessories: oil, baby cabbage, steamed fish soy sauce, sesame, salt, bean sprouts, dried chili powder, pepper, mung bean sprouts, garlic sprouts, etc.

Production steps

1. Chop the green onions and cut the baby cabbage into pieces of appropriate size. Remove the fibrous roots of the bean sprouts, wash and drain.

2. Pour clean water into the pot, bring to a boil over high heat, add a small spoonful of salt, then put in the fresh noodles and cook until they are 70% to 80% cooked, that is, until there is a little white core in the noodles. Throw the bean sprouts and baby cabbage into the pot, and when the pot boils again, take out the noodles, baby cabbage and bean sprouts.

3. Take out the noodles, baby cabbage and bean sprouts, rinse them with cold water and drain. Place drained noodles in a large bowl.

4. Place chopped green onion, sesame seeds, pepper powder, chili powder, and salt on the noodles, then drizzle with appropriate amount of steamed fish soy sauce.

5. Heat the pan again and add more oil, about twice the amount you normally use for cooking. Heat the oil until it smokes slightly. Pour the hot oil on the surface of the seasoning and mix well before eating. [2]

Method 2

Ingredients: 300g all-purpose flour, 170-180g warm water, 2g salt, 1g edible alkaline flour

Others: 30g rapeseed oil, 1 tbsp chili powder, 15ml vinegar, 10ml soy sauce, 1 tsp chopped green onion, 1/4 tsp minced ginger, 1g salt

Side dishes: appropriate amounts of soybean sprouts and spinach (or rapeseed).

Production steps

1. Dissolve salt and alkali in warm water.

2. Pour into flour and mix and knead

3. Knead the dough until smooth and let it relax for 20 minutes

4. Divide the dough into small portions and roll into balls

5. Then roll it into long strips and brush the surface with oil

6. Put the kneaded long strips together and relax for more than 1 hour (the longer the relaxation time, the better. The relaxation time of the long strips of dough must be enough so that they can be stretched continuously)

7. Pull it apart from the middle (When stretching the noodles, the force should be even and slow, and you should feel it rising a little. Another method is to press the middle of the dough with chopsticks in advance to stretch it, then pull the wide noodles apart and put them into the pot)

8. Hold the two ends and gently throw it on the chopping board and shake it

9. Pinch off the thicker ends of the noodles and put them into the pot with boiling water.

10. Add the side dishes when the noodles are almost cooked

11. After cooking, remove from the bowl and sprinkle with chili powder, salt, soy sauce, vinegar, chopped green onion and ginger. Heat oil in another pan.

12. When the oil is hot, pour it on the surface to complete the process. [3]