Qishan Zizi noodles have a long history, is the northwest region of the Han traditional noodles, the famous Xifu snacks, to the Baoji area is the most authentic. A bowl of qualified Qishan Zhenzi noodles should have the characteristics of "white noodles, thin tendons, oily and sour and spicy". The noodles are slender, the thickness is even, the cheeks are fragrant, the noodles are red oil, the soup is sour and spicy, the tendons are tough and refreshing, suitable for all ages. It has a very important position in the Guanzhong area, and it is inseparable from important occasions such as weddings and funerals, New Year's festivals, children on the full moon, birthdays for the elderly, and greeting relatives and friends.
Legend has it that in ancient times, the Zhou people moved from bīn (in present-day Bin County, Shaanxi, Xunyi) to Qizhi Zhouyuan (present-day Qishan County, Shaanxi), and multiplied along the Wei River and the Northern Plains. There was a dragon in the Houwei River, and after three years of drought, the people did not have a good life. The People of the Zhou Clan could not bear to leave the homeland that had been carved out after several generations, and fought back, killing the dragon on the seventh day of the Great War, and the hungry people killed the dragon and ate it in groups to celebrate the victory, which felt delicious. Therefore, when this victory was celebrated later, pigs were used instead of dragons and noodles to be eaten collectively, and later extended to other festivals and sacrifices. This cheek noodle also gradually spread, and its practice was gradually spread and evolved.
Today, Shaanxi New Oriental Cooking School teaches you the practice of Qishan whistle noodles, love snack training you, don't miss it!
【Preparation of Qishan cheek noodles】
【Ingredients】500 grams of high gluten flour, 250 grams of water
【Ingredients】1 potato, 1 carrot, 1 bell pepper, 6 garlic moss, 1 piece of tofu, 20 grams of yellow cauliflower, 20 grams of fungus, 250 grams of pork belly, 1 egg
【Seasoning】 1 g alkali, 5 g paprika, 5 g pepper powder, 5 g allspice powder, 20 g soy sauce, 15 g rice wine, 60 g vinegar, 5 g salt, 5 g green onion and ginger
【Preparation method】
1: Cut the pork belly into fine slices, carrots, potatoes, bell peppers, fungus and yellow cauliflower and cut into small cubes for later;
2, cut 1 cm of tofu into slices in the oil pan on both sides of the frying, fish out and cut into cubes, beat the eggs, burn into egg skins, cut the egg skin into small pieces, cut the garlic moss obliquely into small cubes, cut the green onion and ginger into finely chopped and set aside;
3, put oil in the hot pot, the amount of oil is larger, it is about five or six times that of ordinary stir-frying, sauté pork belly on medium heat for ten seconds, put the green onion and ginger minced to continue stir-frying for ten seconds, and then put the paprika on medium heat and stir-fry;
4: Sauté for about half a minute to get out of the red oil, add the five-spice powder and pepper noodles and fry for ten seconds to make the aroma, turn on the high heat, sauté the soy sauce and rice wine, and bring the vinegar to a boil;
5, after the vinegar flavor is burned, pour hot water, hot water should be more (because Qishan Zhenzi noodles are varieties of soup with many noodles and less noodles) After boiling, add all the raw materials other than garlic moss grains and egg skin cubes, add salt, open the lid and burn for five minutes, put the egg skin cubes in and then burn them on a small fire;
6, after burning for 10-15 minutes, put the garlic moss grains into it and boil, you can turn off the heat, and the shrimp is done;
7, noodles: put the alkali and a little salt in the bowl, mix well with cold water and the noodles to smooth, and then cover the dumplings with a damp cloth for about three hours, so that the noodles are more flexible, hand-rolled into noodles or machine-pressed noodles, put into boiling water to cook, fish out the drainage water, plus the steam brine and mix can be eaten.
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