Qishan Saozi Noodles
Overview
Qishan Saozi Noodles are a famous dish in Shaanxi. Its characteristics are: noodles: thin, stringy, and light; Saozi: sour, spicy, and fragrant; soup: oily, fried, and strong.
Tags
Ingredients
- Bone broth Appropriate amount
- Chicken Essence Appropriate amount
- Daylily Appropriate amount
- Egg Appropriate amount
- Five spice powder Appropriate amount
- Fungus Appropriate amount
- Garlic Appropriate amount
- Garlic sprouts Appropriate amount
- Light soy sauce Appropriate amount
- MSG Appropriate amount
- Old soy sauce Appropriate amount
- Onions Appropriate amount
- Oyster sauce Appropriate amount
- Potatoes Appropriate amount
- Qishan Vinegar Appropriate amount
- Sugar Appropriate amount
- Tofu Appropriate amount
- Xiqi Meat Sauce Appropriate amount
- carrot Appropriate amount
- ginger Appropriate amount
- guillotine Appropriate amount
- pepper Appropriate amount
- salt Appropriate amount
Steps
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Qishan vinegar, five-spice powder, dark soy sauce, light soy sauce, oil, sugar, salt, monosodium glutamate, chicken essence, pepper.
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Wash tofu, carrots, potatoes, fungus, day lily, and king oyster mushroom and set aside.
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Cut the carrots, potatoes, and king oyster mushrooms into 0.5 cm dices, cut the day lily into small segments, and cut the fungus into thin strips and set aside.
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Cut the tofu (choose old tofu) into 0.5 cm cubes and set aside.
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Wash onions, ginger, garlic and garlic sprouts and set aside. .
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Mince the onion, ginger, and garlic and set aside. Separate the minced ginger from the minced onion and garlic.
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Chop some minced onions and minced green onions and garlic and set aside.
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Beat the fried eggs into egg liquid, put a little oil on the bottom of the pan and brush it evenly before preheating.
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Pour the egg mixture into the preheated pan and quickly spread it evenly. Fry over low heat and turn over after setting.
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Fry until golden brown and form an egg pancake. Cut the egg pancake into strips first, then cut into small diamond-shaped slices and set aside.
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Cut the garlic sprouts into small pieces and add the sliced egg skins to make blanched vegetables and set aside.
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Heat the oil pan, fry the tofu separately, add a little salt and pepper, and fry until the skin of the tofu is slightly browned.
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In a separate oil pan (you can add a small amount of lard), first fry the shallots, ginger, garlic and onions, then add the chopped carrots, potatoes, fungus, day lily, and king oyster mushrooms and stir-fry until cooked, then add the tofu, add five-spice powder, light soy sauce, oil, sugar, salt, monosodium glutamate, chicken essence, and pepper and stir-fry until cooked.
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Fried vegetable dumplings and prepared meat dumplings (the preparation of meat dumplings will be introduced in a separate recipe).
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Big bones, old hen stock (see my Dan Dan Noodles recipe for the recipe).
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In another pot, add a little oil and sauté the minced garlic over low heat. Add five-spice powder, dark soy sauce, light soy sauce, oil, sugar, salt, monosodium glutamate, chicken essence, pepper, and Qishan balsamic vinegar. The amount of vinegar should be larger. Then add the boiled stock, then add an appropriate amount of the previously prepared meat dumplings, vegetarian dumplings and pickled vegetables to make a sour soup and set aside.
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Cook the prepared noodles (handmade noodles, thin leek leaf noodles).
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Pour in the sour soup and add an appropriate amount of the previously prepared meat dumplings, vegetarian dumplings and pickled vegetables. (You can add an appropriate amount of spicy oil according to your personal taste for a better taste).
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Comes with a fruit plate: oranges, apples, pears.
