Biang Biang Mian

备料

配料

做法

分步操作

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.

   约 5分钟

   烹饪提示： 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.

   约 10分钟

   烹饪提示： 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.

   约 5分钟

   烹饪提示： 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.

   约 1小时

   烹饪提示： 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.

   约 5分钟

   烹饪提示： 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.

   约 5分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.

    约 1分钟

    烹饪提示： 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.

    约 1分钟

    烹饪提示： 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.

    约 5分钟

    烹饪提示： 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.

    约 2分钟

    烹饪提示： 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.

    约 3分钟

    烹饪提示： 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.

    约 1分钟

    烹饪提示： 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).

    约 2分钟

    烹饪提示： 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.

    约 1分钟

    烹饪提示： 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.

    约 1分钟

    烹饪提示： Mixing well ensures every noodle strand is coated with the fragrant sauce.