美食欣賞:地方風味小吃--陝西有名的街頭孜然炒麵和肉夾饃，好吃又便宜，旅遊到那兒別忘了去吃吆!😁👏👍👉

This uncle is a Shaanxi person, he goes to the street every day to sell chow mein, with delicious and cheap good taste. There are many Chinese fans in the surrounding area, sometimes they want to steal for a few days, and they will be urged by the old owner to call him out. Uncle's main food is chow mein, from thin noodles to shredded pork, from lotus root powder to horse meat, originally tasteless white noodles. After uncle's processing, it instantly became a charming mirror with a spicy and salty fragrance. Heat the hot iron pot with high heat, pour a spoonful of cooking oil, turn it over with a big spoon, this step is called runguo, which is the key step to ensure that it will not stick to the pot in the later stage. Wait until the oil temperature rises, beat an egg with one hand, add a small spoon of dried chili, stir fry a little, chow mein is in the four treasures, many foreign friends do not know, in Shaanxi, onion, bean sprouts, cabbage, leek, are the must-have ingredients for street chow mein, not only delicious but also fragrant, under the effect of high oil temperature, the fragrance of vegetables slowly floats out, add fine noodles at about 6 minutes, all the cooking methods of the main food are basically the same, turn the fire to the maximum at this time, stir fry while adding various seasonings, don't underestimate this stir-fry method, let's not say that it is easy to fry the noodles over high heat, even the time and order of seasoning, all affect the sense and taste of chow mein out of the pot, what to put first, what time to put, uncle is always clear in his mind, sprinkle with chili powder and cumin when it is about to come out of the pot, the fragrance of chow mein is instantly stimulated, continue to stir fry to fill the fine noodles with the fragrance and natural force, the fragrant chow mein will be covered with golden egg after it comes out of the pot, such a delicious fried fine noodles can be made, all the old ladies who can eat will sit on the fine noodles, wrap a few garlic, then an apple peel or ice, yellow egg skin wrapped in chow mein, take a bite, then a sip of drink, the chili fragrance, cumin fragrance, noodle fragrance, mixed with the cold orange water, it's really great. Speaking of Shaanxi food, oil-spray chili is definitely the most important part, the people of Shaanxi are extremely fond of oil-spray chili, whether it is to mix vegetables or stir-fry noodles, putting oil-spray chili is considered to be the soul of food, but don't underestimate this oil-spray chili, it seems simple, in fact, it is extremely complicated, and deep in the city, it is not as casual as chow mein, superior oil-spray chili, spicy taste, strong fragrance, like perfume, also has a subtle tone and a strong tone, spicy but not stale, pure taste, even can be used as a dish to entertain guests, superior oil-spray chili, no need to add oil, put it in the pot and slow down, stir while adding pepper, stir-fry until the water is drained, the sound of the pepper collision is clear, take advantage of the hotness, put it in the blender, grind into powder, but pay attention not to be too fine, keep the original graininess of chili, then use the same method to process pepper, grind pepper powder and pepper powder, put it in a high-temperature container, add sesame seeds and sugar according to the ratio, stir well, the chili part is finished, then make the oil-spray chili, whether the oil-spray chili is delicious or not, the fragrance of the oil can be said to be extremely important, take out cinnamon, yam, bay leaves, star anise and grass fruit, put them in the container according to the ratio, then prepare ginger, ginger slices, onion, green onion and garlic, add rapeseed oil to the pot, heat the oil to 60% heat, put the ingredients in first, fry the ingredients, then add ginger, ginger slices, onion, green onion and garlic, fry slowly over low heat, experienced old master, always pay attention to the changes in the pot, if the time is not enough, the ingredients cannot be completely absorbed into the oil, it will be insufficient, if the container is fried too much, the spices will be slightly burnt and bitter, causing the whole pot of rapeseed oil to explode, the best state is that the spices in the pot are slightly browned, then quickly scoop out, the filtered oil cannot be poured on the chili immediately, otherwise the oil temperature is too high, it is easy to destroy the flavor of the chili itself, wait until the oil temperature drops to 60% heat, add one-third first, then stir quickly, 60% oil temperature can stimulate the chili to the maximum extent, then wait until the oil temperature is 50% hot, pour the remaining half, 50% oil temperature can stimulate the chili to the maximum extent, finally wait until the oil temperature is 30% hot, then pour all in, 30% oil temperature can make the chili oil color brighter, the fried chili oil needs to be covered, sealed for 24 hours, after the oil splashes, whether it is the color or the taste, it is deeper and more intertwined, you can't taste the special single taste, the spiciness and sourness are perfectly balanced, mixed together, the delicious rice made by the spirit of the sauce, no matter what you pair it with, it will be endless. Afternoon on the street in Xi'an, the boss of Jiamotan, Zhou Xuan, between the pot and the dark board, don't look down on this motorcycle, but the boss of the stall is rich, the boss said that the delicious food at the entrance is exchanged for real food, let's talk about the meat, every morning at five o'clock, you have to put the fresh pork belly in the secret brine, simmer slowly, usually lasts for six hours, after boiling, soak again, keep the pot boiling when serving, let the salty flavor penetrate into the pork belly, with the freshly baked sesame pancake, with the hot air, chop the meat and add it to the mold, before handing it to the customer, pour a spoonful of meat soup, the meat will be too hot to hold, but don't worry, this is the best time to eat meat, so you have to hurry up, take a bite, the crispy skin is mixed with the soft skin, the flatness of the mold is more prominent, not only will the meat juice flow out, usually take a bite, the fresh oil is seen on the shoe, it is the real blood of the meat and the soup, in Shaanxi, everything can be added to the mold, in addition to meat and mold, the boss here also sells dried flower eggs and mold, vegetables and mold, and homemade rolled dough and mold, dried flower is a product similar to tofu skin, and delicious earthen eggs, put it in the pot together when cooking meat, soak for a long time, full of meat flavor, also add the freshly baked sesame pancake to eat, pour the soul meat soup is also a must, the taste is fragrant, the price is only half of the meat and mold, people who like it will even think that it is better than meat and mold, of course, if you are a vegetarian, vegetable and mold and rolled dough and mold are also recommended by the boss, various kinds of vegetables, shredded super cooked cold or stir-fried, with the unique spicy meat sauce of Shaanxi, add to the mold, delicious double, want to be a little moist friend, can also let the boss pour the meat soup to increase the taste level, as for the rolled dough and mold, is the chewy and refreshing Baoji dough, use oil to splash the chili, salt, vinegar, large amount of water and garlic juice, add to the pancake, the fragrance is attractive, a mouthful of crisp and soft, a mouthful of refreshing, endless aftertaste.