When the weather is cold, come to a bowl of Shaanxi oil noodles, the formula ratio is accurate, the steps are detailed, and the spicy flavor is enough

1. The formula ratio of oily noodles

1. The dough formula ratio, 500 grams of high-gluten flour, 3-5 grams of salt, 260 grams of water.

Adding salt to the flour can enhance the compactness of the protein gum in the flour, that is, increase the gluten of the dough, make the dough more elastic, more malleable, and more resistant to cooking, and make the noodles taste more chewy.

2. The proportion of sauce in the bowl, 3 grams of salt, 3 grams of chicken essence, 2 grams of monosodium glutamate, 2 grams of Sichuan pepper powder, 5 grams of light soy sauce, 3 grams of soy sauce.

Then prepare some chives and cut them into minced green onions, garlic into minced garlic, and an appropriate amount of chili flakes and pepper, which can be adjusted according to your taste.

3. The proportion of cooking oil formula, 2 star anise, 2 grams of cumin, 2 bay leaves, 1 cinnamon, 2 grams of white cardamom, 2 grams of Sichuan pepper, 1 grass fruit, 10 grams of green onions, 3 grams of ginger, and an appropriate amount of coriander.

The fried oil is full of compound aroma, and the oil used to make oily noodles has a better taste.

Second, the detailed production steps

1. Noodles. Put the flour and salt in a basin, stir well, then slowly pour in the water, stir as you pour, stir as you pour, and when it is flocculent, squeeze it into a dough.

2. Knead the resting dough. Relax the dough for 10 minutes, then knead it into a smooth dough, cover with plastic wrap, continue to let it rest for 30 minutes, and then knead it into a delicate and smooth dough.

3. Make the noodle embryo. Knead the kneaded dough into long strips, cut it into evenly sized dough, knead it into a round and smooth small dough one by one, flatten it by hand, let it rest for 5 minutes, and then roll them out into a cow's tongue shape, so that the noodle embryo is ready.

4. Seal the oil and wake up. Put the dough embryo into the basin, apply a layer of cooking oil evenly on each dough embryo, and then seal the plastic wrap and let the dough rest for 2 hours. Seal the oil to prevent the adhesion of the dough and water loss, and make the instant noodles for a long time.

5. Frying oil. Clean star anise, cumin, bay leaves, cinnamon, white cardamom, pepper, grass fruit, green onion, ginger, coriander, control the moisture, pour a little more cooking oil into the pot, put in the spices, fry slowly over low heat, make the spices brown and simmer for a while, and then filter off the material head for later use.

6. Stretch to make noodles. Take out the awakened noodle embryo, press a thin slit from the middle with chopsticks, and then slowly pull the two ends with both hands, and then tear the noodles in two from the place where the chopsticks are pressed.

7. Cook the noodles. Pour a little more water into the pot, bring to a boil over high heat, put in a small spoon of salt, then add the noodles, add a little water to the pot 3 times after the water boils, and increase the strength of the noodles.

8. Remove from the pan and add the seasoning. When the noodles are cooked in a bright color, it means that the noodles are cooked, and then put salt, chicken essence, monosodium glutamate, Sichuan pepper powder, light soy sauce, soy sauce, rice vinegar, chopped chives, minced garlic, and chili powder on top of the noodles.

9. Pour in the cooking oil. Pour oil into the wok, heat it and pour it on top of the chili powder to stimulate the fragrance of green onions, garlic and chili peppers, so that the oily noodles are ready.

The above is the recipe ratio and production process of Shaanxi oil noodles, the weather is cold, come to a bowl, the whole person is full of energy. If you like it, you might as well make it at home.