Shi Xicheng
Shaanxi is the kingdom of noodles. Steamed buns and noodles are the staple food wherever you go, especially noodles. Sanqin people have used their wisdom to make oily noodles , biangbiang noodles or saozi noodles, etc. All are wonderful and exciting, and all of them are amazing!
Today, I will introduce to you a more stylish noodle - Yang Ling Dipping Water.
Yangling dipped in water comes from Yangling, the hometown of Houji. In Yangling, whether on the roadside, in the streets, or even in high-end dining establishments, the sign "Yangling Dipping Water" is displayed, becoming a prestigious gold medal food and adding a lot of glory to local catering.
In "Eight Weird People of Shaanxi", everyone knows the term "noodles look like trouser belts". In fact, this is a general concept. There are at least two kinds of noodles that look like trouser belts, one is biangbiang noodles and the other is yangling noodles. When dipped in the water, they are as long and wide as trouser belts, with outstanding personality.
The biggest feature of Yangling Dipping Noodles is that a basin of noodles comes with a bowl of dipping sauce, and both containers are served at the same time. This presentation method immodestly exaggerates and emphasizes its own value and status, instantly coating the diners' taste buds with a mysterious color... At the same time, the diners' desire to explore food will immediately burn, I am not limited to being a current glutton, I will also be a devout seeker of knowledge and learn the making process of this delicacy:
1. Use high-quality flour and good noodles, knead into pieces and put them in a basin to rest.
2. Put the minced garlic and chili powder in a bowl, add salt and vinegar, and pour hot oil until fragrant.
3. Dice tomatoes, dice green onions, stir-fry with a little soaked fungus , yellow flowers in a pot, add dark soy sauce, extremely fresh flavor, balsamic vinegar, salt, chicken essence, thirteen spices, add appropriate amount Bring the soup to a boil and pour in the egg liquid.
4. Pour the prepared soup into the minced garlic and chili powder, stir evenly and serve as dipping sauce.
5. Roll out the woke noodles first and then pull them into a shape like a trouser belt. Add a little green vegetables and cook.
6. Put four (usually) noodles in a large bowl, and the dipping sauce in a small bowl, and serve them together.
The technical aspect of Yangling dipping water is in making the dipping sauce. The minced garlic and chili noodles must be cooked and fragrant. This basic flavor must be good; when frying tomatoes and other side ingredients, do not add too much to the soup, otherwise it will taste bad. If it is too light, reduce the concentration of the dipping sauce.
The dipping sauce is the soul of Yangling dipping water. It should not only highlight the Sanqin people's preference for hot and sour taste, but also take into account the saltiness, freshness and aroma. This requires the careful consideration and experience judgment of the cook!
When diners pick up the wide and long noodles from one bowl to this bowl, its weight is heavy, with the simplicity and honesty, roughness and boldness of the Sanqin people...the taste immediately becomes a permanent carrier of emotion; The style becomes an irreplaceable classic!
- May 15th in Beijing
