Recipe: Shanxi noodles

Home Cooking Recipe: Shanxi noodles


Hawthorn noodles are home-cooked noodles that Shanxi people like, and there are also places in Shanxi called noodles. The practice is also relatively simple, the ingredients are mainly beans and meat, and others are added as you like. A pot down, there are good things, there are vegetables and staple food, it is very suitable for small family to eat.



  1. [Production of noodles]

  2. 250 grams of flour in a clean, water-free and wash basin

  3. Slowly add cold water to the basin, and stir the flour into a snowflake-like flake with chopsticks.

  4. Put the flakes into smooth dough and put the wet cloth in the refrigerator for 1 hour.

  5. Place the kneaded dough on the chopping board, roll it on the rolling pin, and push the rolling pin with both hands to push it back and forth.

  6. Spread the dough into a large piece of about 1 to 2 mm, and still roll the dough on the cane.

  7. Cut the large dough piece that is rolled on the cane and cut it with the knife along the length of the rolling pin.

  8. Forming a dough piece about 10 cm wide (diameter of the rolling pin)

  9. Cut the cut noodles into thin noodles with a knife

  10. Shake off the chopped noodles and evenly pour some cooking oil on top.

  11. [preparation process]

  12. Pork belly sliced

  13. Wash the green beans and cut into 1 inch long diagonal sections

  14. Carrots are peeled and cut into 1 inch long slivers

  15. Peel the potatoes and cut them into long strips of 1 inch.

  16. Wash the tomatoes, cut into strips

  17. 【Production process】

  18. Heat the oil in a wok, (hot pot cold oil) into the peppercorns and octagonal

  19. Put the pork belly slices, stir-fry until the meat turns golden brown.

  20. Add green onion, ginger, garlic and saute

  21. Add the chopped carrot sticks and stir well

  22. Add the potato strips and stir fry until the potatoes are sucked into golden brown.

  23. Put the chopped green beans and continue to stir until the green beans are discolored into green

  24. Put in a tomato block and stir well until the tomato juice

  25. Pour 2 tablespoons soy sauce, stir well until the dish is colored

  26. Add 1/2 teaspoon of salt and stir well

  27. Then pour 1 bowl of boiling water, the water surface is flat with the dish, cover and cook until the water is open.

  28. When the water is open, prepare the sauce: take a small bowl, add the garlic, add a little salt, and use a rolling pin to pour the garlic into garlic.

  29. In the garlic bowl, pour 2 tablespoons of Shanxi old vinegar, and cut the parsley into a bowl.

  30. At this time the water is on, pick up the vegetable soup with a teaspoon.

  31. Pick up the vegetable broth and put it in the vinegar juice adjusted in the 11th and 12th steps.

  32. The remaining soup in the pot can be 1/2 of the dish.

  33. Spread the prepared noodles evenly on the dish, turn to a small fire, cover the lid and start to adjust for 2 to 3 minutes.

  34. When the noodles are golden brown, open the lid and evenly spread the juice from the 14th step on the noodles.

  35. Open the minimum fire, start with double long chopsticks, turn the noodles, and mix the noodles with the vegetables. Start to shake the noodles while turning over, that is, pick up the chopsticks and pick up more N noodles. When you are 15 to 20 cm away from the pot, shake the arms and let the noodles fall into the pot. The purpose of this is to shake and shake the noodles that are stuck together. In this way, the smallest fire is shaking, shaking, shaking, until the roots of the noodles are clear, and the soup in the pot is dried, and the whole pot looks 'not dry', the noodles are done.


1. After all the vegetables are put in, add a little more to make the dishes color when adding soy sauce. 2. Don't add too much water, it is better to have no vegetables. 3. After simmering the soup in the seasoning sauce, the remaining soup in the pot can be 1/2 of the dish. 4. When you are under the pot, spread the noodles evenly, and pick up the noodles that are tied together so that the noodles will not stick. 5. Use medium and small fires when making kneading dough. Do not use fire. If you use a big fire, the noodles will not be cooked and dried, affecting the taste. And it's also easy to paste. 6. The cooking time should not be too long, because the noodles are very thin, and when the noodles are golden brown, they are basically cooked. 7. After pouring the soup, change to a small fire and start to shake the face. Shake the noodles and shake them. Shake them to the broth and dry them. The noodles are clearly rooted.

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