Delicious biang biang noodles
Biang biang noodles are a traditional Han Chinese noodle dish from the Guanzhong region of Shaanxi, China. They are named after the sound "biang, biang" made during the process of making them. These noodles are handmade and rolled out to be as wide as a belt, with a thick and chewy texture. Before serving, they are typically topped with various sauces or hot chili oil, making them aromatic, flavorful, and irresistible.
INGREDIENTS
- 250g of flour
- Approximately 110g of water
DIRECTIONS
Mix the ingredients for the noodles in a bowl, knead them into a dough—it doesn't need to be very smooth, just enough to come together—then cover it with plastic wrap.
tip:
When kneading the dough, use lukewarm salted water. Pay attention to the kneading technique; in Xi'an, they emphasize pouring the water over the back of the hand while kneading, rather than directly into the flour. Use a ladle to gradually pour water onto the back of your hand, letting it trickle into the flour as you knead and press the dough.
Enter the proofing stage, with an overall proofing time of about 1 hour. During proofing, knead and press the dough every 15 minutes.
tip:
For handmade noodles, kneading is essential to develop gluten. Fold and knead the dough at least four times, repeating until bubbles form on the surface to indicate proper kneading.
After the dough has finished proofing, cut it into pieces and roll each into a round strip by hand. Pour a little cooking oil into a plate, coat each round strip with oil, arrange them neatly on the plate, and cover with plastic wrap for later use.
tip:
Pouring a little cooking oil serves to prevent the dough pieces from sticking together, allowing them to be neatly arranged in the plate and covered with plastic wrap.
Next, prepare the tomato and egg mixture. It's similar to making tomato and egg noodles. Heat some oil in a pan, add beaten eggs and scramble until cooked but slightly broken up. Remove the eggs from the pan. Add a little more oil to the pan, then stir-fry chopped tomatoes. Add light soy sauce and water, continue stir-frying until the tomatoes are cooked. Finally, pour the cooked tomatoes directly into the scrambled eggs.
Heat more oil in the pan, add chopped green onions and ginger, stir-fry briefly, then add diced pork belly. Stir-fry until the pork changes color, then add some cooking wine, dark soy sauce, light soy sauce, five-spice powder, sugar, and dried chili peppers. Stir-fry evenly, cover the pan, and simmer for ten minutes. Next, add vinegar, cover again, and simmer for another five minutes. Finally, adjust seasoning with a little salt before serving.
Take out the dough that was prepared earlier and flatten it into a round disc about the size of a palm, thicker in the middle and thinner around the edges. Then, start pulling the dough slowly and evenly until it reaches the desired width and thickness.
Slap the dough several times on a cutting board, then directly place it into boiling water.
When it's almost cooked, you can add green vegetables.
Remove the noodles from the boiling water and rinse them with cold water. Place them in a bowl, arrange the toppings on top, sprinkle with five-spice powder, chili powder, and salt. Heat oil until smoking hot and pour it over the noodles and toppings.
Drizzle with light soy sauce and vinegar, mix well, and enjoy your meal!!!