Ye Fei chose a very special name among all the noodles, that is, the trouser belt noodles in northern Shaanxi Province, this kind of noodles will have the sound of biang biang in the process of making, so many people call it biang biang noodles again.

This is a very famous noodle dish in northern Shaanxi Province, it can be said that traveling to northern Shaanxi, if you don't eat a bowl of biangbiang noodles, it is definitely a pity.

And Ye Fei had heard of this kind of noodles for a long time, but he really hadn't eaten it, because he had never been out of Xichuan Province at all, and the farthest place he went from childhood to adulthood was from his hometown to Yinzhou City.

He made this noodle with some curiosity.

With a goal in mind, Ye Fei directly purchased ingredients from the system.

The production of Biangbiang noodles is divided into two important parts, one is the noodles and the other is the broth.

After a moment, the voice of the system came out: "The ingredients are in place." ”

Although Ye Fei spent thousands of Huaxia coins to buy ingredients, this guy didn't care about these things at all now, he just wanted to eat biangbiang noodles.

Very excited to come to the kitchen, Ye Fei saw several storage compartments with words on them, and hurriedly ran over to open them.

The first storage compartment is for storing flour, and there is a transparent glass-like crystal bowl in the storage compartment, and there is half a bowl of snow-white jade-like flour in it, Ye Fei can see at a glance that this is snow frost.

He knew that this flour was delicious, and it was indescribable to eat in his mouth.

Carefully remove the flour and place it on a cutting board.

Then go to the other storage compartment and get something else.

Pork bones, also known as barrel bones, are the main ingredients used to make biangbiang noodle soup.

And how to choose pig bones, this is also a very important knowledge, the steps are mainly divided into three steps, for a look, two smells, three touches.

The first choice is the two thick and thin tube bones, the bone is rich in bone marrow in the middle, the collagen content is high, the shape of the bone can be seen at a glance, and then it is to look at the color of the bone and the very little flesh on it, the fresh barrel bone bone can not be pale, and the bone should have sporadic blood on it, so that the bone is fresh, and there is not much meat color on it, if the meat color is dark, it is not good, it will definitely be put for a long time.

The second is to smell, smell the barrel bones to see if there is any peculiar smell, fresh barrel bones have a meaty fresh flavor, and stored for a long time will have a strange taste.

There is also touching, pick up a bone, if you feel that the bone is sticky, not fresh, and then press the meat on the bone with your hand, if you press down the meat does not rebound, not fresh.

Ye Fei believed that the system would not provide inferior products, and he also used these three steps to test this bone, which was definitely the best quality.

Through touching, he also got the information of this cylinder bone, from the Tonglingye pine forest rosin pine pig, Ye Fei has eaten this kind of pig meat, it can be said that it is a very delicious local pig, using this pig's barrel bone to make soup, the effect will naturally not be bad.

Placing the barrel bones on a plate, he pulled out the ingredients and spices from another storage compartment.

Salt, ginger, green onions, eggs, tomatoes, chili oil, light soy sauce, etc.

With everything ready, Ye Fei directly started to do it.

Ye Fei first made the soup first, because the time to make the soup took about two or three hours, which was very long and had to be done in advance.

Take out a pot of boiling water and put it on the stove, add half a pot of water to it, then rinse the barrel bones with water, then take a wide knife on the back to chop the pork bones into sections, put them directly into the pot, cut two green onions and a few slices of ginger into the pot together, cover the pot, and start to burn over high heat.

This soup must be boiled on high heat and then simmered for about two hours on low heat to make the soup boil thoroughly.

After doing all this, Ye Fei began to make noodles.

Biangbiang noodles are very particular about flour, first Ye Fei poured about 500 grams of flour on the cutting board, spread out a pit in the middle of the flour, and then scooped about 6 grams of salt with a small spoon and put it in.

Gently mix the flour and salt, and then add an appropriate amount of water to the flour.

Then Ye Fei began to mix the flour gently, in order to make the flour evenly watered, Ye Fei did not knead the flour into a dough at first, but first mixed it into a flocculent, then added water to it, and then mixed the noodles.

At this time, it can be mixed into dough.

It's just that kneading the dough is a little particular, that is, you can't knead back and forth, left and right, but knead it vigorously in one direction.

Ye Fei kneaded it forward, kneading it for more than ten minutes, and finally kneaded the dough into a long shape.

Biangbiang noodles, in the process of making, kneading dough is definitely a very important step, the dough kneading to the final degree should reach the "three nets", that is, the hands are clean, there can be no flour stained, and there is the countertop net, and the other is the dough net.

Ye Fei looked at his hands and cutting board, and then looked at the smooth dough, and felt that it was almost there, so he kneaded the long strip-shaped dough into small dough one by one.

These doughs are evenly sized, and each one is as white as snow.

To complete this step, Ye Fei took a large rectangular plate of blue and white porcelain, brushed a layer of peanut oil with a brush at the bottom of the plate, and set it aside for later use.

Reaching out and taking the two small doughs, Ye Fei moved his left and right hands together, slowly kneaded the small dough into a small strip, and then gently put it into the blue and white porcelain plate.

Finally, after kneading all the dough, Ye Fei looked at the small strip-shaped noodles on the plate, smiled, took the peanut oil, dipped it with a brush, and gently brushed it back and forth on it again.

The small noodles are glued with peanut oil, and each surface reflects the luster, like small crystal pillars.

Feeling that he was doing a good job, Ye Fei took out the plastic wrap from a storage compartment, pulled out a section, gently covered it on the plate, and put these small noodles aside for later use.

Now it's just waiting for the soup.

Time passed quickly, and after the big bone broth was ready, Ye Fei turned off the heat, picked up the lid of the pot, and let the soup cool down.

It's just that when a cloud of white smoke from the big bone broth rushed out of the pot, and the tempting smell rushed into Ye Fei's nostrils, Ye Fei closed his eyes, like an addict, and snorted very greedily, his face full of enjoyment.

"It's so delicious. ”

After the big bone broth is boiled, the color is milky white, which is what Ye Fei needs, but this soup is not the soup that Ye Fei needs in the end, it still needs to be concocted.

I saw Ye Fei take out a wok, put it on another stove, and turn on the fire.

Heat the pan and add the peanut oil to the pan.

This oil temperature is also a bit particular, not too hot, not too cold, seven or eight percent of the oil temperature is the best.

When the oil temperature reached the point, Ye Fei put some green onions and ginger slices into it, and the aroma appeared, Ye Fei put the chopped tomatoes into it and began to fry over high heat.

The tomatoes came out of the juice, and Ye Fei only used a big spoon to scoop the soup out of the pot of the big bone broth at this time, no more, no less, exactly two large spoons, all of which were put into the wok.

As soon as the bone broth is put into the pot, the intense aroma mixed with the sweet flavor of the tomatoes rushes out.

Ye Fei looked at this pot of soup mixed with bone broth and tomato juice, and then smelled the aroma that was impossible to refuse, he couldn't wait to pick up the pot and dry up all the soup in one go.

"Ma Dan, I can't help it. Ye Fei said wildly.

"Come on, come on, it'll be fine right away, Ye Fei, you must not be impulsive, all good things are left at the end, be calm, you must be calm." ”

Comforting himself, Ye Fei heated the soup in the wok on high heat, and waited until the soup boiled, and then began to mix the soup, which took about five minutes.

When the soup was completely cooked, Ye Fei smashed the prepared red-tailed chicken eggs into the bowl, stirred it, poured it into the pot in an even circle, stirred it gently, and turned off the heat directly.

The soup at this time was the soup that Ye Fei needed in the end............