Zangzi noodles are traditional noodles and famous Xifu snacks in northwest China, and the Qishan noodles of Baoji are the most authentic. Pen? Interesting? Pavilion wWw. ｂiquge。 info is prevalent in the Guanzhong Plain of Shaanxi Province and Longdong of Gansu Province. The face has a long history. It also contains side dishes such as tofu and eggs, and the recipe is simple.

In the third chapter of "Water Margin": "In accordance with the decree of the Emperor of the Scriptures, I want ten catties of fine meat and cut it into a dumpling." "The cheek here is the meaning of diced meat. For Shaanxi people, the color of the noodles is particularly important, yellow egg skin, black fungus, red carrots, green garlic sprouts, white tofu and so on, which are both beautiful and delicious.

Baoji was known as "Chencang" and "Yongcheng" in ancient times, and was known as "the hometown of Emperor Yan and the hometown of bronze". In 757 A.D., it was renamed Baoji because of the auspiciousness of "stone chicken crying". It is the sub-central city of Guanzhong-Tianshui Economic Zone, located in the west of Guanzhong Plain. The city has 3 districts and 9 counties, with a total area of 18,200 square kilometers. At the end of 2016, the permanent population was 3.775 million. Among them, the urban registered population is 1.02 million, ranking second in the province and one of the two major cities with a population of one million in Shaanxi.

Baoji is a national cultural city, China's excellent tourist city, a national forest city, a national ecological garden city, and a city that has won the Chinese Habitat Environment Award, with Famen Temple, Taibaishan National Forest Park, Guanshan Grassland, Tongtianhe National Forest Park, Qianhu National Wetland Park and many other well-known scenic spots, as well as Xifeng wine, Qishan Zhenzi noodles, Baoji rolling dough, bean flower steamed bun, Xifu pulled noodles, vinegar powder and many other specialties or Xifu snacks

The most important thing about the noodles is the soup, which is the soul of the noodles. The main ingredients required to make soup are as follows. Meat dumpling method,

Choose fatter pork with skin, pork should also contain more lean meat, seven points lean and three points fat. Cut the meat into small pieces and make the slices thin. Put it in a boiling oil pan, stir and stir-fry from time to time, and the fire should not be too hasty or too slow. About three ripe participate in a certain amount of ginger foam, remove the fishy, stir-fry, and then add an appropriate amount of iodized salt. When the meat is six ripe, add aged vinegar, stir-fry, seven mature to participate in soy sauce, pepper and other condiments, of course, can also participate in other suitable condiments, when nine mature, when the pot is about to participate in the appropriate amount of red pepper powder, stir, slightly simmer for a while, you can get out of the pot.

During this period, it is necessary to pay close attention to the control of heat and time. The fire should not be too strong, if it is too vigorous, the meat may be old or burnt, and the chili noodles will be baked and will affect the color of the soup; The heat is not enough, the meat is not cooked, the fishy smell of the meat is inexhaustible, and the spicy taste is too deep. As long as the heat is controlled, the meat is fresh, tender and spicy, while the oil is bright red and shiny instead of very spicy. This is the most fundamental method of meat cooking.

Add the soup to the recipe, fungus, soak in warm water, chop and set aside. Tofu, cut into thin slices, add hot clear oil, fry until egg yolk, remove from the pan, cut into fine diamond shapes, and set aside. Eggs, fry into egg skins, cut into small diamond-shaped slices and set aside. Soak daylily or enoki mushrooms, boil in warm water, cut into about 1.5 cm and set aside. Leeks or garlic sprouts, garlic sprouts are best. Wash, dry, cut into small slices and set aside for rinse.

The base dish is usually a carrot cut into small pieces. If the pork dumplings have just come out of the pan, it is best to leave an appropriate amount of noodles in the pot and fry them directly. You can also heat the pan with an appropriate amount of chips in a cold pot, then pour in the minced carrots, stir over high heat at the same time, and add iodized salt. When it is half-cooked, simmer gradually, and at the same time turn frequently, constantly simmer the water in the pot, and put in monosodium glutamate, pepper and other condiments when the dish is about to be stewed.

In this case, it is necessary to control the oil and spiciness, according to the ratio of the hot pan to the dish. There are traditional hand-rolled noodles and machine-pressed noodles: hand-rolled noodles, the noodles should be tough and strong, and the boiling water should be shiny out of the pot. Usually the raw noodles are done, kneaded the dough, covered with a damp cloth and put for five or six hours before rolling, so that the noodles are tough, easy to roll thin and fine, the boiling water is shiny out of the pot, and the noodles are firm and smooth. The machine-pressed surface is mostly used for weddings and funerals and other relatives and friends, saving manpower and time.

It is best to choose an iron pot, pour water, boil over a high fire, put in the meat slices, and then let the water boil. After the prepared fungus, eggs, daylily, and base vegetables into the pot, and then seasoned according to the demand, after the fire boils, add bleached vegetables. The soup should pay attention to the positive color, that is, red, fresh and bright. The soup flavor can also be fine-tuned according to the taste, but it is necessary to adhere to the sour, spicy, and fresh taste, and the soup is made. Pour the hot soup on the noodles just out of the pot to form a bowl of smooth, delicious, fragrant and delicious noodles.

Serving soup is the key to the noodles, the so-called bowl of noodles, seven points of soup, soup is very important. The above is the basic method of the noodles, and in order to make the noodles in an authentic way, you need to pay attention to many details, especially when stir-frying the pork noodles and serving the soup. The flavor of Qishan Zhenzi noodles is mainly sour and spicy, so you should pay attention to it when serving the soup. Other central authorities in Guanzhong also have their own tastes. Generally speaking, the farther west the central vinegar is, the less you put it, and the farther south the central pepper you put more.

The first step is to put some water in a bowl and put some alkali powder in it to ablate. The purpose is to make noodles that are cooked and chewy. Then pour some flour into the basin, use the freshly melted alkaline water and the noodles, and the flour humidity with your hands to grab a handful of noodles, let go of the powder after spreading is appropriate, but not too dry, knead more, after leaving for a while, press with a dough sheeter or roll it by hand. It is better to go to the market and buy ready-made thin, thin and long machine dough. Chop a little minced ginger. The purpose is to use it to make soup.

Cut a few carrots into small cubes, and the fungus into small pieces, and the yellow flowers into small segments. Cut the tofu into large slices, fry them in a pan of cooked oil until browned, remove them, and cut them into small strips. Spread out some chicken patties with eggs and cut them into diamond-shaped pieces. Chop a little chopped green onion and set aside.

The second step is stir-frying. Pour a little vegetable oil into the pot, and when cooked, pour the carrots, fungus, and yellow flowers into the pan. Then pour a little vegetable oil into the pot and burn it over high heat, and after the oil is cooked, pour the prepared minced ginger into the oil, and then pour salt and noodles, and after pouring vinegar, stir with a spoon until the salt melts, and then pour in boiling water, and cook it over slow fire to let the soup continue to churn, so that the taste will be better. Note: Salt and vinegar should be in place at one time, and it is best to put them all at once.

Put a little chicken essence in the soup, and the chicken essence tastes the freshest. You can taste how it tastes, if the taste is still a little light, you can put some salt and vinegar in the right amount. Then add the sliced omelets, the stir-fried base vegetables, the sliced beans, and the pork dumplings to the soup. The last process is to put chopped green onions and spicy oil into the soup.

In another pot, wait for the noodles to be removed after the rear. After giving each person a taste of the coriander lumps, they can eat it by the soup they have made. The characteristics of Qishan Zhenzi noodles are bright colors, strong aromas, and delicious taste. The noodles are thin, gluten, and light. The flavor of the soup is fried, thin, and Wang, and the taste is sour, spicy, and fragrant.