Laba noodles

Overview

Today is Laba Festival, what can you eat at home? Laba Festival is a traditional festival in my country and the most important festival in the twelfth lunar month. On this day, there are many different customs and habits in various places. Almost every family will drink a bowl of Laba porridge to worship ancestors and gods and pray for a good harvest and good luck. Although I am from the north, I have never eaten Laba noodles in my whole life. I checked online and found that Laba noodles are popular in the Guanzhong area. In the Chengcheng area in the Weibei area of Shaanxi Province, Laba noodles are generally not eaten as porridge. Every year on the morning of the eighth day of the twelfth lunar month, every household eats a bowl of Laba noodles. It sounds fresh and fun, so this year during Laba, let’s learn from Shaanxi people and copy Laba noodles. There are not many ways to make Laba noodles on the Internet, and they are all different, so just copy it and feel free to use it. I made the noodles into diamond-shaped wide noodles, which is a bit like the way my hometown makes noodles. I feel that this can better reflect the ruggedness of the north. The stir-fried saozi uses pork, dried tofu, white radish, carrots, soybeans, mushrooms, fungus, day lily... It is very rich. Put the noodles in a pot of boiling water, put them in a large bowl after cooking, then scoop two tablespoons of saozi, stir them up, and the fragrant Laba noodles are ready. On this cold day, serving a bowl of tempting noodles, how can it be called fragrant...

Tags

• staple food
• pasta
• noodles
• home cooking
• chinese cuisine
• old man
• laba
• northwest cuisine
• winter recipes
• black fungus
• chili sauce
• dried daylily
• dried shiitake mushrooms
• dried tofu
• egg
• flour
• pork
• soybeans
• warm water
• white radish
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 How to make wide noodles: Add salt to flour, mix well and then add eggs;

   

2. 2 While adding water, carefully mix the flour with chopsticks;

   

3. 3 Stir until the flour resembles large snow flakes;

   

4. 4 Knead the dough with your hands. It doesn’t matter if the dough is rough at this time;

   

5. 5 Cover the bowl and let it sit for 15 minutes. Knead the dough again and repeat this process 2 to 3 times;

   

6. 6 The dough that has been kneaded three times has become very smooth;

   

7. 7 Finally, roll the dough into a 0.5 cm thick sheet;

   

8. 8 Sprinkle enough flour, cut into pieces 10 cm wide, and stack them together;

   

9. 9 Cut into diamond-shaped pieces;

   

10. 10 Use both hands to hold both ends of the diamond-shaped block, and slowly stretch it to lengthen and thin it.

    

11. 11 How to make the sauteed seeds: Soak all dry ingredients in warm water in advance, and cut all the sauteed seeds into cubes;

    

12. 12 Heat the pot, add a little oil, add a tablespoon of chili sauce, stir well and then add the diced meat;

    

13. 13 After the diced meat changes color, add the soaked soybeans;

    

14. 14 Add chopped fungus, chopped day lily, and diced mushrooms;

    

15. 15 Add dried tofu, a little soy sauce and a little water;

    

16. 16 Stir all the ingredients evenly until the juice is reduced and set aside for later use;

    

17. 17 Add water to the pot, add a tablespoon of chili sauce, and add diced carrots and daikon radish;

    

18. 18 After the water boils, add the wide noodles. When the water boils again, continue to cook for 3 minutes. Remove the noodles and mix with the soy sauce.