Spending a continuous period of time at home, many friends' culinary skills have greatly improved, but many kitchen novices are frustrated, as many dishes have a lot of steps, which looks difficult. Today, let's teach everyone how to make spicy oil noodles. As long as you master the key points emphasized by Xiao Ma, even a beginner will succeed. As a northerner, I am basically powerless against foreign food, and I can only stick to it for a week, but if I can eat noodles every day, I can probably stick to it for a month, and I can still achieve basically no variation. Bean sprouts stir-fried noodles, fried noodles, scallion oil noodles are all my favorites, but my favorite is still spicy oil noodles. When you eat it, it's full of chili fragrance, the noodles are chewy and delicious, no matter how you eat, you can't eat enough.

Spicy oil noodles are a local delicacy of Shaanxi Province, also known as 'twisting noodles'. Legend has it that it has a history of more than 3000 years. In 'White Deer Plain', I was most impressed by the scene of Zhang Jiaqian eating spicy oil noodles. Handmade noodles are put into boiling water to cook, then topped with chopped scallions, minced garlic, soy sauce and chili oil. As soon as the hot oil is poured on, 'shh' sound, the aroma of chili is immediately fragrant. Spicy oil noodles originated from the 'ritual noodles' of the Zhou Dynasty. By the Sui and Tang Dynasties, it was called 'long-life noodles'. In the Yuan and Song dynasties, it was called 'water noodles'. After more than 4000 years of development, it gradually became spicy oil noodles we see today.

It's said that northerners are generous. From the food, you can see it. Spicy oil noodles have simple ingredients and easy steps, which is favored by many friends. Many northern noodle shops have this dish, but the taste is slightly different. This is because the flour and chili oil used by the noodle shops are different, and even the skills of the noodle makers are different, so there are many foodies who are willing to cross a half-city just to eat a bowl of spicy oil noodles. Spicy oil noodles look a little complicated, but in fact, it is the simplest dish to make. From making the dough to serving it on the table, it takes only 15 minutes.

Spicy Oil Noodles

Ingredients500g flour, 2 scallions, 4 cloves of garlic, 2 spoonfuls of chili oil, 4 spoonfuls of soy sauce, salt, edible oil.

Specific steps

1To make spicy oil noodles chewy, adding a teaspoon of salt during the dough-making process is key. The salt will make the noodles more chewy.

2After kneading the dough into a smooth dough ball, wrap it with plastic film and let it stand for 10 minutes. If there is enough time, letting it stand for 30 minutes or more is the best. The longer the dough stands, the more flexible the noodles will be, and the more chewy they will be to eat.

3After the dough stands, knead it for 2 minutes, and then form it into a smooth dough ball or a long strip. Cut the dough into small dumpling-sized pieces.

4Many friends say that according to the traditional method, when stretching the noodles, they always fail. So Xiao Ma will teach you a zero-failure method to stretch noodles, which will guarantee the success of beginners, and the taste will not be worse than the traditional method, but it is important to note that when stretching noodles, the force must be moderate, and excessive force will easily break the noodles.

5Press the dough flat, then roll it into a pancake, with a thickness about the same as dumpling wrappers.

6Use a knife to cut the dough pancake into 5cm-sized noodles. You can control the width of the noodles at your own discretion. The final noodles will be slightly thinner than the cut noodles.

7Hold the cut noodles with your hands and gently stretch them. The force must be gentle, otherwise it's easy to break. The noodles cooked in water will be slightly thicker than the stretched noodles.

8Wash the cooked noodles with cold water to make them smoother and more chewy, but pay attention to control the moisture after washing the noodles.

9When pouring hot oil, pour it on the chili powder and minced garlic immediately after the hot oil starts to smoke. This will make the chili oil aroma immediately fragrant. The amount of oil should be enough to coat the noodles, and there should be no excess oil at the bottom of the bowl.

Xiao Ma has a word

1Add a teaspoon of salt during the dough-making process to make the noodles more chewy.

2Xiao Ma has improved the stretching noodles segment. This stretching method will be easier for beginners to succeed, and the taste will not be worse than the traditional method, but it is important to note that when stretching noodles, the force must be moderate, and excessive force will easily break the noodles.

3Xiao Ma thinks that scallions, garlic, and chili oil are the three essential ingredients. These three are the key to making spicy oil noodles good or bad. Choosing chili oil also has its own characteristics. This dish focuses on chili fragrance, so the chili oil should not be too spicy.

4Wash the cooked noodles with cold water to make them smoother and more chewy, wash the noodles with cold water.

5When pouring hot oil, pour it on the chili powder and minced garlic immediately after the hot oil starts to smoke. This will make the chili oil aroma immediately fragrant. The amount of oil should be enough to coat the noodles, and there should be no excess oil at the bottom of the bowl.

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