Delicious biang biang noodles
Biang biang noodles are a traditional Han Chinese noodle dish from the Guanzhong region of Shaanxi, China. They are named after the sound "biang, biang" made during the process of making them. These noodles are handmade and rolled out to be as wide as a belt, with a thick and chewy texture. Before serving, they are typically topped with various sauces or hot chili oil, making them aromatic, flavorful, and irresistible.
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Biang Biang noodles refer to long, thick, and wide noodles handmade from wheat flour (often as wide as a belt). These noodles have a chewy texture and are typically served with spicy seasonings. To learn how to make these surprisingly simple noodles, here's what you need to know:
1. What is Biang Biang noodles?
Biang Biang noodles are a traditional and delicious Chinese noodle dish. They are made by grinding wheat from the Guanzhong region into flour, which is then hand-pulled into long, wide, and thick noodles. These noodles are typically served in a broth seasoned with soy sauce, vinegar, monosodium glutamate, Sichuan peppercorn, and other condiments. After cooking, hot vegetable oil is poured over the noodles. The name "Biang Biang" comes from the sound made during the pulling process. Known for their wide shape and flavorful toppings, there's a popular saying in the Guanzhong area: "Noodles like a belt, chili oil as the main dish," highlighting its unique appeal among the "Ten Wonders of Guanzhong."
2.What is the ratio of flour to water?
For example:When hand-rolling noodles, you typically use medium gluten flour. Normally, for 500 grams of flour, you would use approximately 225 ml of water. If you add one egg, which weighs about 60 grams, you would adjust the water to 165 ml for 500 grams of flour. To enhance the texture and flavor of the noodles, it's common to add a small amount of salt—around 4 grams of salt for 500 grams of flour. It's crucial not to add too much water when hand-rolling noodles, as this can result in noodles that are not chewy enough when cooked.
3.If the dough becomes too firm, how can you soften it?
①Add a suitable amount of warm water. Gradually incorporate warm water into the dough while kneading, avoiding pouring it all at once. This gradual addition will soften the dough.
②Cover the dough with a damp cloth for a period of time. This allows the moisture from the cloth to slowly penetrate into the dough, softening it as a result.
③You can add a suitable amount of yeast into the firm dough, which will help it ferment and soften the dough slightly.
④You can also add a suitable amount of baking soda to the kneaded dough, which will similarly help soften it.
4.Do you need to use high-gluten flour for biangbiang noodles?
It is generally recommended to use high-gluten flour because it has stronger gluten, making it easier to stretch the noodles without breaking during the pulling process. However, if high-gluten flour is not available, you can still use all-purpose flour (medium-gluten flour). Just ensure you strictly follow the dough recipe proportions and the procedures for kneading, resting, and pulling the noodles to achieve successful results.
Biangbiang noodles are indeed as wide as "belt straps," and each strand coated in spicy chili oil looks very appetizing. Below, I'll introduce how to make them so you can also create delicious Biangbiang noodles.
INGREDIENTS
MAIN INGREDIENTS
- 250g of flour
- Approximately 110g of water
ACCESSORIES
- A suitable amount of tomatoes
- A suitable amount of eggs
- A suitable amount of pork belly
- 2 pieces of greens
SEASONINGS
- A suitable amount of scallions
- A suitable amount of garlic
- A little vinegar
- A little light soy sauce
- A little chili powder
- A little five-spice powder
- A little salt
- A little dark soy sauce
- A little sugar
- A suitable amount of cooking wine
- A few dried chili peppers
DIRECTIONS
STEP 1
Mix the ingredients for the noodles in a bowl, knead them into a dough—it doesn't need to be very smooth, just enough to come together—then cover it with plastic wrap.
tip:
When kneading the dough, use lukewarm salted water. Pay attention to the kneading technique; in Xi'an, they emphasize pouring the water over the back of the hand while kneading, rather than directly into the flour. Use a ladle to gradually pour water onto the back of your hand, letting it trickle into the flour as you knead and press the dough.
STEP 2
Enter the proofing stage, with an overall proofing time of about 1 hour. During proofing, knead and press the dough every 15 minutes.
tip:
For handmade noodles, kneading is essential to develop gluten. Fold and knead the dough at least four times, repeating until bubbles form on the surface to indicate proper kneading.
STEP 3
After the dough has finished proofing, cut it into pieces and roll each into a round strip by hand. Pour a little cooking oil into a plate, coat each round strip with oil, arrange them neatly on the plate, and cover with plastic wrap for later use.
tip:
Pouring a little cooking oil serves to prevent the dough pieces from sticking together, allowing them to be neatly arranged in the plate and covered with plastic wrap.
STEP 4
Next, prepare the tomato and egg mixture. It's similar to making tomato and egg noodles. Heat some oil in a pan, add beaten eggs and scramble until cooked but slightly broken up. Remove the eggs from the pan. Add a little more oil to the pan, then stir-fry chopped tomatoes. Add light soy sauce and water, continue stir-frying until the tomatoes are cooked. Finally, pour the cooked tomatoes directly into the scrambled eggs.
STEP 5
Heat more oil in the pan, add chopped green onions and ginger, stir-fry briefly, then add diced pork belly. Stir-fry until the pork changes color, then add some cooking wine, dark soy sauce, light soy sauce, five-spice powder, sugar, and dried chili peppers. Stir-fry evenly, cover the pan, and simmer for ten minutes. Next, add vinegar, cover again, and simmer for another five minutes. Finally, adjust seasoning with a little salt before serving.
STEP 6
Take out the dough that was prepared earlier and flatten it into a round disc about the size of a palm, thicker in the middle and thinner around the edges. Then, start pulling the dough slowly and evenly until it reaches the desired width and thickness.
STEP 7
Slap the dough several times on a cutting board, then directly place it into boiling water.
STEP 8
When it's almost cooked, you can add green vegetables.
STEP 9
Remove the noodles from the boiling water and rinse them with cold water. Place them in a bowl, arrange the toppings on top, sprinkle with five-spice powder, chili powder, and salt. Heat oil until smoking hot and pour it over the noodles and toppings.
STEP 10
Drizzle with light soy sauce and vinegar, mix well, and enjoy your meal!!!
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