As a Kunming native living in Guangzhou, I have never been to the real north, but I love all kinds of pasta! Every time in the noodle restaurant in Shaanxi, I will make a point of Qishanzizi. I will make a whimsy tonight, and the green and green noodles are good, and the visual and taste are satisfied. The color of the fragrant glutinous rice noodles is thin, gluten, and light; the soup is fried, thin, and fragrant; the taste is sour, spicy, and fragrant. The Laoshanzizi noodles are very gluten-tough and refreshing. The red layer of oil floats on the surface, but the oil is not greasy. Because there is vinegar, the first feeling of the entrance is not spicy, it is sour! The strong acid scent will instantly wake up all the taste buds... Prepare a dish of “traffic lights” and simmer a jade dough mixed with cucumber juice.
Dip a dough with a little cucumber juice and let it stand aside.
Cut a 'traffic light'.
Put the spiced seasoning and stir-fry the meat
The thinner the skin, the thinner the better
Cut out 3mm wide noodles
Boil two rolls below
Fish noodles into the sour soup (just fry the pot, add appropriate amount of water, balsamic vinegar, salt, a little soy sauce, boiled into sour soup), according to the scorpion.
Finally, sprinkle with minced garlic, pepper powder, chili noodles, and hot oil. Hot and sour to eat!
This is the weight of the two bowls. You can also use carrot juice and noodles to cook golden glutinous noodles!