Garlic noodles
Overview
The memory of garlic noodles comes from my childhood hometown. I still remember that every hot summer day, I dipped in garlic sauce and ate the bowl of garlic-flavored noodles made by my grandma. Not to mention how fragrant it was. Garlic noodles inherit one of the characteristics of Shaanxi noodles: "white and thin noodles, oily and spicy with garlic". Garlic noodles also fully and truly embody one of the eight strange folk customs of Shaanxi that "noodles are like waistbands".
Tags
Ingredients
Steps
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Take an appropriate amount of flour (you can add or subtract it according to the number of people eating), then slowly add water to the noodles and stir the flour into a flocculent form.
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Knead the water-added dough into a smooth dough. Cover the dough with a semi-wet steaming cloth and let it rest for more than half an hour. The longer you wake up, the chewier the noodles will be~
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After the noodles have risen, roll them into a round piece. Don't roll it out too thin.
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Then use a knife to cut the dough into two-finger-wide pieces.
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Then use a rolling pin to roll it thin and wide one by one.
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Stretch each noodle with your hands before putting it in the pot, and the strength should be even. Add water two or three times between cooking noodles and it is ready to serve. You can add some green vegetables to the pot. Put the cooked noodles into a basin with cold boiled water.
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Let’s look at the preparation of garlic juice: Prepare 2-3 heads of garlic, wash and chop them.
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Add appropriate amount of chili powder, a little light soy sauce, salt and vinegar according to personal taste.
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Cut appropriate amount of green onions or garlic sprouts and add them. Heat an appropriate amount of oil, add garlic juice after the hot oil is slightly warm. At this time, the aroma of garlic hits your nose.
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Put the cooked noodles into the garlic sauce and you are ready to eat.
