Cooking Steps

1. 

   Step1:The side dishes should be five colors. In fact, the side dishes in saozi noodles can also be vegetarian with vegetables. The side dishes in saozi noodles vary according to the seasons. You can also add them, but there are five necessities. It must be five colors - red - carrot yellow - egg white - tofu black - fungus green - leek or garlic sprouts. Agaric tofu means black and white; egg means rich; carrot means red and fiery; garlic means vigorous.

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   Step2:I didn't soak the fungus and yellow flower in advance, so I used potatoes, carrots, tofu and garlic bolt to dice.

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   Step3:Heat the oil in the pot. Stir fry the onion first. Then add the carrot and stir fry.

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   Step4:Add diced potatoes.

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   Step5:Finally, stir fry the garlic bolt and tofu.

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   Step6:Add salt, chicken essence and sauce. Take it out for standby.

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   Step7:An egg is broken. Heat the oil in the pot. Spread an egg cake.

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   Step8:The pancakes need to be spread thin to float on the soups.

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   Step9:Cut the egg skin into diamond pieces.

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    Step10:Coriander, leek, eggshell and shredded tofu are used as floating vegetables in the soup. Read

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    Step11:Saozi noodle soup is exquisite - fried, thin and Wang. Why is choking soup called choking? In fact, it is to use oil to explode a spice first and then pour vinegar and other liquids into it. This is called choking, which means vinegar is fragrant but not sour. Then explain the frying, thin and Wang frying - in Shaanxi dialect, frying means that the noodles and soup should be hot and hot enough and the cold ones that can't be warm must be hot. Thin - that is to say, noodles should be less, soup should be wider, and noodles should be dainty - only noodles without soup. Noodles are also tasty. One chopstick is finished. Generally, dozens of bowls of noodles are also broken things (small things in Shaanxi dialect) Wang - it's about noodles soup and oil. In the past, people were short of oil and water, so they liked to eat oil with a layer of red oil floating on it and only eat noodles without soup.

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    Step12:Stir fried star anise and pepper with hot oil.

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    Step13:Add a tablespoon of salt. Then pour in the vinegar.

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    Step14:Finally, add water. After boiling, taste and add salt and vinegar.

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    Step15:The authentic Qishan saozi noodles are thin, gluten and smooth. Noodles are best pressed by hand iron bar or rolled out. It's best to press out. We all know that the water content of the pressed noodles is less and it's more powerful. But at home to make remember a few points can also roll out a good face. Remembe

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