I'm from the southeast of Shanxi Province. Every summer, especially in the early autumn, when the beans in the beans are full, we all like the stewed noodles we feel. This is also called oven noodles. We have eaten bean stewed noodles in many places. But they are not the same as ours.
Step1:Fold the beans into 3cm long strips. Put a small amount of oil and salt into the flour. Knead the flour into a ball with 80 degree water. Put it in the basin and wake up for 15 minutes. Make the flour as hard as possible.
Step2:Heat the oil in a hot pot. Add pepper, seasoning, onion, ginger, garlic, Pixian bean paste and stir fry them. Add the soy sauce in the middle according to your preference. Stir fry the beans for 3 / 5 minutes. Add some water. Turn to a low heat. Let the beans boil slowly.
Step3:Roll out the flour. The panel is a bit messy. I use the bottom made of corn starch. Roll out the flour a little thinner.
Step4:After rolling out the face, cut the face in the middle.
Step5:Fold the surface together. Cut it into small strips with a knife. The thinner the better.
Step6:When the noodles are cut, there is a small amount of soup left in the pot. I have to be sure. I can't dry the pot. I can't make noodles with soup. Prepare the bean soup.
Step7:Sprinkle the noodles on the beans gently. Make sure to light the fire. If you feel like a quick drying pot, sprinkle the soup on the noodles.
Step8:When you see the noodles spread out one by one, it's just braised. Sprinkle the scallions on them.
Step9:Mix the noodles and beans with chopsticks.
Cooking tips:Noodles must be hand rolled. Oil absorption paper is better. It doesn't taste greasy. The face must be hard. Then it will disperse. There are skills in making delicious dishes.