Oil-splashed biangbiang noodles
Overview
How to cook Oil-splashed biangbiang noodles at home
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Ingredients
Steps
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Ordinary flour, the amount can be adjusted according to the actual situation, add salt, mix with water evenly, knead it into a dough, seal it with plastic wrap and let it rise for 10 minutes for the first time. During the proofing period, you can wash the spare vegetables.
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After 10 minutes, knead the dough again. The dough will be more elastic than the first time! Knead it until it is no longer sticky and you can no longer detect it! Place it on the chopping board and shape it into a long strip. Cut it crosswise and vertically. Pay attention to the shape of the steamed bun when it is cut on one side! (I forgot to take a picture) Then shape it into a long strip, then brush it with oil one by one and put it into a basin. Cover it with plastic wrap and continue to ferment. It is expected to take 20-30 minutes. At this time, you can continue to prepare the unprepared side dishes!
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After 30 minutes have passed, take out the dough and pat it on the chopping board. It will magically make a biangbiangbiang sound! (Personally, I think this is where the name comes from.) If your hands are not long enough, you can fold the noodles and continue to pull and pat them to form a bowl of noodles!
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When the water is boiling, put the noodles into the pot. When it is almost cooked, add the side dishes. At the same time, you can heat the oil in a small pot! Boil the noodles for 2-3 minutes, depending on the actual situation, it can be thinner for 2 minutes.
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Blanch your favorite side dishes and put them into a bowl together. Shredded cucumbers don’t need to be blanched! Add minced garlic, oyster sauce, chili pepper, and vinegar~then simmer the oil in the hot pot! Stir well and ready to use.
