Gujiao Oil Noodles [Shanxi Gujiao Specialty]

What is Gujiao Oil Noodles? Authentic Shanxi Gujiao Specialty: Gujiao Oil Noodles

Content Summary:Do you want to know what Gujiao Oil Noodles are? This article is a detailed introduction toShanxi Gujiao specialty - Gujiao Oil Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Gujiao Oil Noodles. The full text takes about 5 minutes to read, mainly including the basic introduction of Gujiao Oil Noodles and the production methods of Gujiao Oil Noodles

Basic Introduction to Gujiao Oil Noodles

Oil noodles are a type of fried noodle dish that is only popular in the western mountainous areas of Jiaocheng and the southwestern region of Gujiao.

. It is a kind of Dim sum flour food that must be made by every family in the mountains for the Spring Festival. It has the characteristics of oily smell, crisp noodles and sweet taste. Local people regard it as "delicacy" or "fine Dim sum". Not only is it a holiday dessert enjoyed at home, but it is also a great gift for gods, ancestors, and family and friends during the first lunar month

"Oil Noodles" is the name given to the western mountainous area of Jiaocheng and the adjacent ancient Jiaotun Lanchuan. The area at the bottom of Gujiao Town is called "Oil Walnut". There are different names and appearances, but the ingredients are basically the same and the taste is not much different

The production method of Gujiao oil noodles

The raw materials for Tunlanchuan oil noodles include: white flour, white sugar or brown sugar, sesame oil (peanut oil, rapeseed oil can be used), appropriate amount of alkali flour, and warm water for kneading (the specific formula is claimed to be a trade secret and not disclosed). The recipe for the raw materials in the area of Zhenchengdi is based on relatives, as revealed in the dish: 5 kilograms of white flour, 2 kilograms of white sugar, 18 eggs, 0.7 kilograms of warm water, and an appropriate amount of baking powder. Add 0.3 kilograms of hot oil

The molding and frying methods are the same in both places: put the noodles into a bowl, add additives and mix evenly. Pour sugar, water, and oil into the dough to form a "sugar oil noodle" dough for later use. The bottom of the town should be beaten with eggs. After the "sugar oil noodles" are mixed, take 0.5 kilograms of white noodles and add an appropriate amount of sesame oil and water to make "water oil noodles". Roll them into thin pancakes and cut them into 10 centimeter wide strips for later use. Afterwards, take the "sugar oil noodles" and knead them into a long strip the thickness of a thumb. Brush them with oil on top, divide them into two parts and place them facing each other, smoothing them into a square shape. Press them slightly to make them close together, then place them on the water oil noodles, bread them with water oil, and cut them into 2cm thick mahjong pieces with a top knife. The oil noodles are formed