The architectural giant of Shaanxi. Massive, belt-thick noodles are hand-pulled and 'biang-ed' against the counter, then topped with raw garlic and chili flakes which are violently flash-cooked by a pour of smoking hot oil.
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Knead a high-hydration dough until elastic.
Roll and pull into wide belts, slapping the counter.
belts for 2 minutes .
Top with raw garlic, scallions, and chili flakes.
Pour 400°F oil directly onto the spices.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
