Biang Biang Mian

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Combine the all-purpose flour and salt in a large mixing bowl, then gradually add the warm water while stirring with chopsticks or a fork until a shaggy, cohesive dough forms.

   Oko 5 min

   Napomena kuhara: Using warm water (around 40-45°C / 105-115°F) helps activate the gluten more effectively, resulting in a more pliable dough.

2. 2

   Transfer the shaggy dough to a lightly floured surface and knead it vigorously for 8-10 minutes until it becomes smooth, elastic, and no longer sticky.

   Oko 10 min

   Napomena kuhara: A well-kneaded dough will spring back slowly when poked, indicating proper gluten development.

3. 3

   Divide the smooth dough into 8 equal portions, shaping each into a small, uniform log. Lightly brush each log with a thin layer of peanut oil to prevent drying.

   Oko 5 min

   Napomena kuhara: Ensuring logs are uniform in size helps them rest and stretch evenly.

4. 4

   Arrange the oiled dough logs on a plate, cover them tightly with plastic wrap, and allow them to rest at room temperature for at least 60 minutes.

   Oko 1 h

   Napomena kuhara: This crucial resting period relaxes the gluten, making the dough much easier to stretch without tearing.

5. 5

   While the dough rests, prepare the sauce by combining the soy sauce, rice vinegar, chili flakes, ground Sichuan peppercorns, and minced garlic in a heatproof serving bowl.

   Oko 5 min

   Napomena kuhara: Grind Sichuan peppercorns just before use for maximum fragrance and a more potent numbing sensation.

6. 6

   Bring a large pot of water to a rolling boil over high heat for cooking the noodles and bok choy.

   Oko 5 min

   Napomena kuhara: Use a very large pot to prevent noodles from sticking together and to maintain water temperature.

7. 7

   Take one rested dough log, gently flatten it with your palm, then use a rolling pin to roll it into a thick rectangle, approximately 1 cm thick and 15 cm long.

   Oko 1 min

   Napomena kuhara: Avoid rolling it too thin at this stage; the stretching will do most of the work.

8. 8

   Place a chopstick or the back of a knife lengthwise down the center of the dough rectangle, pressing firmly to create a deep indentation without cutting all the way through.

   Oko 1 min

   Napomena kuhara: This indentation is key to easily splitting the noodle into two strands later.

9. 9

   Gently stretch the dough from both ends, pulling it longer and thinner until it reaches about 50-60 cm in length. The indentation will naturally widen.

   Oko 1 min

   Napomena kuhara: If the dough resists stretching, let it rest for another 5-10 minutes to relax the gluten further.

10. 10

    Slap the noodle against the counter a few times as you pull to help stretch it and create the signature 'biang biang' sound, indicating proper elasticity.

    Oko 1 min

    Napomena kuhara: The slapping motion helps to thin out the noodle evenly and prevents it from snapping.

11. 11

    Carefully tear the noodle along the central indentation to separate it into two wide, flat strands.

    Oko 1 min

    Napomena kuhara: Handle the stretched noodles gently to avoid tearing them unevenly.

12. 12

    Immediately drop the freshly pulled noodles into the vigorously boiling water. Repeat the pulling process with the remaining dough logs, adding them to the pot as they are formed.

    Oko 5 min

    Napomena kuhara: Work efficiently to ensure all noodles cook evenly; don't let stretched noodles sit for too long before cooking.

13. 13

    Cook the bok choy in the same boiling water for 1-2 minutes, or until it is tender-crisp and vibrant green. Remove with tongs and set aside.

    Oko 2 min

    Napomena kuhara: Blanching the bok choy briefly preserves its texture and bright color.

14. 14

    Continue cooking the noodles for 2-3 minutes, or until they float to the surface and are tender with a pleasant chew. Drain them thoroughly.

    Oko 3 min

    Napomena kuhara: Taste a noodle to check for desired doneness; they should be al dente.

15. 15

    Divide the cooked noodles and blanched bok choy evenly among the serving bowls, arranging them over the prepared sauce.

    Oko 1 min

    Napomena kuhara: Ensure the sauce is at the bottom of the bowl so the hot oil can sizzle directly into it.

16. 16

    Heat the peanut oil in a small saucepan over high heat until it is smoking hot, reaching approximately 200-220°C (390-430°F).

    Oko 2 min

    Napomena kuhara: The oil should be shimmering and just beginning to smoke for the best sizzle and aroma.

17. 17

    Carefully pour the smoking hot oil directly over the spices and garlic in each bowl. It will sizzle dramatically, releasing intense aromatic flavors.

    Oko 1 min

    Napomena kuhara: Stand back when pouring hot oil to avoid splashes. The sizzle is essential for blooming the spices.

18. 18

    Garnish each bowl with fresh chopped green onions. Serve immediately, instructing diners to mix everything together thoroughly before enjoying.

    Oko 1 min

    Napomena kuhara: Mixing well ensures every noodle strand is coated with the fragrant sauce.