Flour can be used to make many delicious dishes. What kind of pasta do you like to eat?

It is true that flour nourishes people. Here’s a breakdown of the pasta dishes I’ve played with over the years.

The Guanzhong Plain has abundant sunshine all year round and less rain. The main crops are wheat. The natural conditions have resulted in high wheat yield and good quality. The flour produced is medium and high-gluten flour. Shaanxi also civilizes the country with a wide variety of pasta. As a Shaanxi woman, how can she not have a few specialty pasta dishes?

In my hands, flour easily turned into delicious food. After looking through my works about pasta, I was actually moved by myself. I basically use flour to make three categories: pancakes and steamed buns, noodles, and soups.

Count down the pancakes and steamed buns I have made.

1 Pumpkin buns are my favorite. Pour the steamed and mashed pumpkin puree into the flour, add baking powder to ferment, roll it into a pancake and wrap it with bean paste filling. After wrapping, arrange it into a circle, flatten it and use Use a toothpick to make a pumpkin shape. After steaming, insert a cowpea tip into one end to make it look like a cute little pumpkin.

2 The steamed buns in the picture below were made when I first learned to make gold silk flower rolls. Although they are not very pretty, they are made with real ingredients. Dragon juice and coriander juice are used to make the dough. The dough rises so well that the golden curls turn into colorful hydrangeas, but the texture is quite delicious.

3. To ferment the pancakes, use an appropriate amount of flour and warm water to dissolve the baking powder. Stir into floc and knead into a dough. After fermentation, knead and organize into pancake embryos. The secondary fermentation is very important and takes about half an hour. The pancakes baked in this way are crispy on the outside and soft on the inside, which is particularly delicious.

4. The golden scallion pancake I made does not need to be fermented. Divide the flour into two parts, half with boiling water and half with cold water. Finally, mix them together and knead them into a dough. Let the dough rest for ten minutes. Cut the green onions into appropriate amounts and heat oil. Make a piece of pastry. After the dough has risen, knead it into equal portions. Take one dough and roll it into a ox tongue shape. Use a knife to cut a thin strip in the middle of the dough. Spread the pastry on it, sprinkle with chopped green onion, and stretch it from both ends. Make it longer, roll it up from one end, flatten it, brush oil in the pan, and sear it until both sides are golden brown. It is crispy and delicious, and it is also a successful pasta.

5 sugar cookies. Mix medium-high gluten flour with boiling water and knead it into a dough. There is no need to rest the dough. Roll it directly into a large rectangular sheet. Roll it up with the pastry. Then cut it into equal-sized dough balls. Pinch the two ends tightly, flatten them and wrap the sugar. Filling, then roll it into the shape of beef tongue, brush the electric pan with oil, and bake until both sides are golden brown, and the crispy sugar cake is completed.

6. Steam the meat rolls, add warm water and baking powder to make the dough. After the dough has risen, knead and deflate the dough. Roll it into a long strip and cut it into balls. Take one ball and roll it into a round shape. Put the prepared meat filling into the round cake. Half, then fold it in half, and then fold the semicircle into three equal parts. After folding everything, continue to rise for 20 minutes, then steam it for 20 minutes. I personally think this is more delicious than steamed buns.

7 Pancakes, a unique way for us Shaanxi people to eat pancakes with pepper leaves, make the flour into a paste, add chopped pepper leaves, a small amount of salt and allspice, and spread it out in a pan until cooked. Sprinkle some mashed garlic, stir-fry some shredded potatoes, and wrap the pancakes with shredded potatoes to complete. This is a standard dish in summer.

8 I can also make some Western-style food, bread, with flour. Our local flour is the best for making bread. Beat the eggs first, then add flour and baking powder in batches. After fermentation, arrange it into a bread embryo and ferment it twice. After it is ready, brush the surface with egg yolk liquid, sprinkle with sesame seeds, and bake slowly in the oven at 150 degrees. It will be baked in half an hour. It is just like the one sold, and there is no need to add auxiliary materials such as butter.

Having talked so much about steamed buns and the like, it’s time to talk about noodles made of flour.

1 Speaking of noodles, of course we must first talk about Xifu’s iconic traditional pasta, saozi noodles, which have always been famous for their “fried and thin texture”, “thin gluten” and “sour and spicy aroma”. Saozi noodles are perfect for soup. , noodles, and taste all have precise requirements. I have just recently written an issue about the specific method of making noodles. If you are interested, you can check it out. I will not introduce it in detail here.

2 Green noodles are also a kind of pasta we often eat. In this era of all kinds of things, I have also slightly improved the green noodles. The flour is still the same flour, and the noodles are mixed with spinach juice and rolled into a dough about 5 cm thick. , then cut it into small square pieces, then roll it into long strips the size of willow leaves with your hands, cook it, add the side dishes and stir it, it is so strong that it can bounce off the ground, so delicious

4 The most common noodles are thin noodles. You can roll them by hand or press them with a noodle machine. They are all cold water noodles. If the noodle press wants to press them, you have to mix them a little harder and form a fluffy shape. When rolled by hand, you have to knead it from a fluffy shape to a ball. Each one has its own texture. After being cooked, the noodles will become stronger after being immersed in cold water. Fry a tomato, then boil it into soup, pour it into the cooked noodles, and add Serve with your favorite side dishes. It’s delicious no matter how you eat it.

5 Cowpeas are on the market in large quantities recently. Have you tried cowpea noodles? Cowpeas are not a side dish here, but the heart of the noodles. Make dough with flour and cold water. Knead it into a dough. Let it rise for 20 minutes. Cut it into small pieces and roll it into a long shape. Take half of the cowpea, a strip about two centimeters wide. Wrap the cowpea in it, and then roll it out until the outside dough completely covers the cowpea. This is super delicious, but a little difficult. If you haven’t tried pasta before, just watch it. Forget it

The third part is here. Flour can be used to make soup. Yes, there are two representative ones:

1 Mix the soup, add a small amount of water to the flour, and knead it into rice-sized particles. It seems simple, but it is actually more difficult to operate. In order to make the supernatant and the bottom sediment, add an appropriate amount of water. If you add too much, it will form big lumps. If it is too dry without flour, the soup will be unclear after putting it in the pot. After the water is boiled, add seasonal vegetables. Just adjust the salt and vinegar when it's out of the pot. It's a very nourishing soup.

2. Make batter. This is not difficult. Everyone can do it. If you have a bad appetite and don’t want to eat, have a bowl afterward. Everyone will feel comfortable after eating. Take an appropriate amount of flour and stir it into a batter with water. Add the batter to the boiling water pot and cook. Just open it and it’s ready. You can make it sweet, tasteless, or add side dishes to make it salty.

I don’t dare to write any more, because if I write anymore, everyone will get tired of reading it. In short, good flour makes good pasta. What I have described is only a small part of the interview.