Oil-poached noodles are a very distinctive dish from Shaanxi, also calledNoodle soupand pulled noodles, etc. It has a history of over 3000 years. The preparation of oil-poached noodles is simple, and now it has become a very commondish.The preparation of oil-poached noodles

Ingredients

Preparation100g wide noodles, green peppers, 40ml sesame oil,

Gingergarlic,soy sauce2 tablespoons,agedvinegar2 tablespoons,sesame oil0.5 tablespoon,white sugar0.5 teaspoon, 1 tablespoon chili oil, salt to taste.Preparation steps

1. Prepare a clean small bowl, add soy sauce, vinegar, salt, and white sugar in the bowl.

2. Wash and dry the green peppers, then blanch them in boiling water for a few seconds and quickly remove.

3. Put the wide noodles in boiling water, and cook until

noodlesare cooked, then remove.4. Put the cooked noodles in the seasoning, add the blanched green peppers, add sesame oil and

chili oil.5. Put minced garlic and chopped green onions in a small spoon, pour sesame oil and cook until the aroma of garlic and green onions is rich.5. Pour the hot oil over the noodles, and stir well.

Tips

1. In the preparation of oil-poached noodles, the noodles can be made by oneself, or bought ready-made.

2. If there is no chili oil, you can also use chili powder.

3. The cooked noodles do not need to be cooled.

The preparation and ingredients of oil-poached noodles

Ingredient preparation

Flour

200g,

spinach100g,green onions100g, salt, vinegar,chicken brothand soy sauce, chili powder to taste.Preparation steps1. Add a small spoonful of salt to the flour, and mix with cold water to form a dough, then knead until the surface is basically smooth, and place it on dry flour for 20 minutes.

2. Wash and cut the green onions.

3. Put a little oil in the pot, heat it up, then put in the green onions and stir-fry over high heat for 2 minutes.

4. Add 1 tablespoon of salt and 1 tablespoon of soy sauce, and stir well.

5. Continue to knead the dough that has been placed for 20 minutes for a few minutes, then lightly coat the surface with a little edible oil, and continue to place it in a basin for 10 minutes.

6. Wash the spinach, cut the green onion in half, and blanch for 2 minutes in boiling water, then drain and place at the bottom of the bowl.

7. Add 1 tablespoon of salt to the boiling water, then after the water boils, spread the dough thinly, then cut it into 3cm wide noodles.

8. After pulling it out, put it into boiling water, add small amounts of cold water during the process, about half a bowl each time.

The cooking time is about 5-7 minutes depending on the flour.

9. Prepare another pot, heat the oil, then turn to low heat, and cook the cooked noodles in boiling water, then put it in a bowl.10. Add green onions, chili powder, a small spoonful of salt, a small spoonful of chicken broth, a small spoonful of vinegar, spread the blanched green onions on the side, and leave the middle seasoning empty.

11. After the oil is heated to 10 degrees, you can pour it in portions.

Tips

1. When making dough, adding salt can make the dough more chewy.

2. After cooking the noodles, pass them through cold water, which will improve the taste.

3. Lightly coat the surface of the dough with edible oil, which can make the shape of the noodles better during cooking, and reduce the waxy substance that appears on the surface due to the hot water, so as to avoid affecting the taste.

History of oil-poached noodles

Historical origin

Oil-poached noodles originated from "ritual noodles" in the Zhou Dynasty;

In the Qin and Han Dynasties, it was called "soup

cake", which belongs to one of the "boiled cake" category;In the Sui and Tang Dynasties, it was called "long life noodles", which means to cook in the pot for a long time, and a single piece of noodles can be stretched into various shapes, which shows the superb technology.The shapes of noodles now include: wide and thick noodles that resemble a belt, commonly known as "stick noodles";thin and leafy noodles that resemble chives;thin and needle-like noodles that resemble dragon whiskers;thick and -like noodles that resemble chopsticks;triangular noodles that resemble swords;short and hollow noodles.The rough side, like the chopsticks.The blade-like, three-pointed side.The hollow side, made into short segments.