Scissor surface
Overview
Scissor noodles are Shanxi’s specialty noodles. In fact, the method is very simple. Mix an appropriate amount of water into a dough, let it rest for a while, and knead it into a cone shape. Hold the dough in one hand and use scissors in the other to cut the noodles one by one into a pot of boiling water and cook them. After it is cooked and taken out, it can be soaked in cold water to make it stronger. You can also add the toppings directly without watering.
Tags
Ingredients
Steps
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Prepare tomatoes.
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Soak the fungus, cut into strips and set aside.
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Peel and dice tomatoes.
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Beat the eggs and set aside.
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Add oil to the wok, fry the eggs until cooked, set aside.
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In another pot, sauté the chives over low heat, add the chopped tomatoes and fungus, and stir-fry. Add salt, light soy sauce, and five-spice powder and stir-fry evenly.
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Clean the spinach, add water to the pot and blanch the spinach.
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Pour the blanched spinach in cold water, remove and squeeze dry.
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Chop the spinach. Add a little salt to the flour and mix the spinach into the flour.
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Add another piece of white flour and put it aside until it wakes up.
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Using kitchen scissors, the fried white noodles look a bit like fish.
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This is what spinach noodles look like when cut out.
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Add water to the pot. Do not wait for the water to boil. Use scissors to cut the noodles directly into the pot.
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Bring to a boil over high heat, then turn to low heat and cook the scissor noodles.
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Remove from cold water.
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Similarly, hold the dough in one hand and the scissors in the other hand to cut the noodles one by one in a circle and put them into the pot for cooking.
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Remove and cool.
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Remove the water-drained noodles and place on a plate.
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Prepare coriander and chives.
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Pour in the fried tomatoes and egg marinade, add coriander and oily chili seeds and stir evenly.
