Shaanxi gourmet trouser belt noodles, master these 2 skills, pull wide and long, strong and smooth, and taste great

Trouser belt noodles are Shaanxi's special pastry food, its name is full of life interest, and it is also very down-to-earth. The reason why it is described as a trouser belt is because the noodles are made relatively wide, and they are firm and smooth to eat.

1st [kneading]: It can increase the texture of the noodles.

The second [resting noodles]: It can enhance the gluten of the noodles, and when the noodles are pulled, they will not break.

【Compound flavor of oily splash, cheek trouser belt noodles】

1. Prepare the ingredients

Ingredients: 400 grams of all-purpose flour, 2 grams of salt, 200 grams of water.

Excipients: chives, garlic, leeks, eggs, tomatoes.

Seasoning: salt, light soy sauce, soy sauce, soy sauce, chili powder, chicken powder, chili pepper, Sichuan pepper powder.

Second, start production

Step 1: Put the flour and salt into a basin, stir well, slowly pour in water in stages, stir with chopsticks to form a large dough, and then knead it into a slightly smooth dough.

Step 2: Cover the kneaded dough with plastic wrap, let it rest for 15 minutes, and continue to knead the dough with a smooth surface.

Step 3: Then cover with plastic wrap and let the dough rest for another 30 minutes, and continue to knead the dough until the surface is particularly smooth.

Step 4: At this time, we knead the dough into long strips, cut it into evenly sized dough, then knead it into small round and smooth dough, flatten it by hand, and let it rest for 5 minutes.

Step 5: After the small dough has risen to the time, roll it out into a cow's tongue shape, so that the trouser belt dough is ready. Because the small dough that has just been kneaded is not easy to roll, it needs to be properly rested and then rolled out.

Step 6: We put the trouser belt dough into the basin, apply a layer of cooking oil evenly on each dough base, and then seal the plastic wrap and let the dough rest for 2 hours.

Step 7: [Stir-fried leek tomato and egg dumplings]

Pick and wash the leeks, control the moisture, and cut them into sections; Tomatoes are also cleaned and diced; Finely chop the garlic, finely chop the chives, beat the eggs in a bowl and set aside.

Step 8: Wait until the dough embryo wakes up to the time, first fry the leek tomatoes and eggs, pour an appropriate amount of cooking oil into the pot, then heat it over high heat, pour in the egg liquid, break it up after setting, fry it to maturity, and put it out for later use.

Step 9: No need to wash the pot, continue to pour an appropriate amount of cooking oil into the pot, after heating, put in the tomatoes, stir-fry for a while, then add salt, light soy sauce, soy sauce, chicken powder, pepper powder, seasoning, and finally pour in leeks and scrambled eggs, stir-fry a few times to serve.

Step 10: After the dumplings are fried, clean the pot, pour in wide water, and then boil the water.

Step 11: Take out a waking trouser belt dough and press a slit with chopsticks in the middle.

Step 12: Slowly pull the dough from the middle of the dough to both ends, and control the thickness and length according to your preference.

Step 13: Then tear the dough in two from the place where the chopsticks are pressed.

Step 14: When the water in the pot boils, add a teaspoon of salt to prevent the noodles from sticking, and then add the pulled trouser noodles. After the pot is boiling, pour in the water three times to make the noodles feel firmer.

Step 15: The color of the trouser noodles is boiled in white to show that it is ripe, then take it out and add chopped green onions, minced garlic, chili powder, salt, light soy sauce, soy sauce, chicken powder, and oyster sauce.

Step 16: Heat the oil in another pot, when the oil temperature is 70% hot, turn off the heat, and then pour the hot oil on the green onions, garlic, and chili powder to stimulate their fragrance.

In this way, our trouser belt noodles are made, and then we pour the fried leek tomato and egg dumplings, stir well, and eat it in a big bite.