Spicy Oil Biangbiang Noodles (Minced Meat and Tomato Scrambled Eggs)
Today is the eighth day of the Lunar New Year. Academician Zhong Nanshan still urges everyone to stay at home, and the bored Zhejiang people are once again challenging noodle dishes.
Ingredients
Steps
Add a pinch of salt to warm water and knead the dough.
Knead until smooth and elastic.
Divide into small balls, brush with cooked oil, cover with plastic wrap, and let rise for an hour.
While waiting, prepare the minced meat topping: dice the pork belly, carrot, and king oyster mushroom.
Heat oil in a pan, add rock sugar to caramelize, stir-fry the pork belly until browned, add diced carrot and mushrooms, stir-fry, then add minced green onion, ginger, and garlic. Add five-spice powder, soy sauce, and hot water; bring to a boil and then simmer on low heat for half an hour, leaving some liquid before removing from heat.
Clean the pan and make scrambled eggs with tomatoes.
Stretch the noodles (press the center while thinning out the ends to begin stretching).
Zhejiang people went crazy: the noodles broke apart... Northern folks, you are amazing. They had to switch to cutting the noodles with a knife.
Boil the noodles in a pot.
Add leafy greens to the pot and continue boiling.
Slightly drain the noodles, place them in a bowl, add chili powder, sprinkle with chopped green onions, pour hot oil, and add soy sauce and black vinegar.
Add the minced meat topping and tomato scrambled eggs.
Mix well.
It's often said that eating noodles without garlic takes away half the flavor, so give it a try. Ah! Spicy and exciting!