Have you ever eaten handmade noodles?

Handmade noodles are unique traditional snacks in Shaanxi, especially in Baoji and Xifu. Baoji Qishan Handmade Noodles 20 1 1 was recognized as a famous Chinese snack.

Handmade noodles are tender, soft, fragrant, sour, spicy and delicious. They are one of the representatives of snacks in Kansai Prefecture, and also one of the foods with the most national characteristics in Northwest China.

Cold rice noodles are crystal clear, white and clean, and red is attractive. It will make your mouth water at a glance. Not only looks good, but also tastes more delicious. A bowl of delicious cold rice noodles is placed in front of you, and a fragrant smell comes to the nose, which makes people take a deep breath. Like: "It smells good!" I can't wait to pick up chopsticks and mix them well ~ ~ ~

Why do so many people like Shaanxi handmade noodles?

One of the souls of rolling noodles: "a dish of spicy oil"

Shaanxi oil is spicy and mellow, but not as spicy as the throat. The fragrance is accompanied by spicy health! Bright red oil and pure pepper are made from Qin pepper, which is known as the "king of peppers", and green is not added! Using traditional technology and modern technology for deep processing not only retains the nutrition of pepper, but also ensures the original flavor of the product. After stirring, every cold noodle is densely covered with fragrant pepper particles, and the feeling of swallowing at the entrance seems to be beyond description in gorgeous words. At this time, drink a glass of iced soda, which is leisurely and refreshing!

The second soul of rolling noodles: cold rice noodles are very strong.

There is a great temperature difference between day and night for grain in Shaanxi twice a year. This climate determines that the output will be ground into flour, whether it is cold skin or pasta, it will be very thick. Coupled with the pasta technology that has been passed down for thousands of years, rolling noodles are famous for their strength.

Rolled dough is famous for its excellent materials, rigorous technology and exquisite seasoning. It is "white, thin, light, soft, thick and fragrant", which is cool and delicious, and really makes people drool!

I have eaten handmade noodles since I was a child. What impressed me the most was that I went to the county for a meeting on behalf of the school in the third grade, but I forgot the specific content. I only remember the first time I saw such a high-end hostel. I ate a bowl of rolled noodles and a pot helmet at noon. The rolled noodles are firm, sour and delicious. Guo kui is crisp and fragrant, so it's delicious! I still remember it.

For me, rolling noodles is the taste of childhood and hometown. Now every time I go back to my hometown, I will go to town to roll a bowl of noodles. Sitting in a street stall, I'm still tasting. I feel that time flies, things are different, and the town has changed a lot. Only this roll of dough tastes the same. ...

Our handmade noodles in Zhumadian are very famous and one of the best snacks. They are one of the favorite snacks after 90 s and 00 s, especially in spring and summer. Our local handmade noodles are tender, sour and delicious, and the crispy taste of bean sprouts, wrapped in garlic juice and red pepper, are really delicious.

Now every time I go out shopping, I buy a bowl to satisfy my hunger, sit on a small bench, swish and roll dough, and refuse to say a word. After dinner, burp, drink a bottle of coconut milk and go shopping when you are full. It is still the smell of childhood, the smell of hometown, and even more homesick for the wanderers who used to wander outside.

It takes a lot of time to make noodles. A cook like my mother takes 1 day to eat, so when my family wants to eat rolled noodles, the whole family will give twenty or thirty yuan for a good meal. Now, let's share with you how to make a rolled dough.

1. Just mix the noodles first, just like making the first half of cold noodles. Stir the dough, wake it up 10 minutes, and then knead it until it is smooth. Then add the right amount of water and start kneading the dough. Generally, the flour in the dough should be washed 7~8 times, and the remaining gluten is smooth and non-sticky, and the steamed gluten is chewy.

2. Let the washed flour water settle for 5/6 hours, and then pour clean water on it. The remaining noodle water can be used. Sprinkle a layer of yeast powder on it, stir it evenly with chopsticks, cover it and let it ferment naturally for one night.

3. The fermented noodle water has a sour taste the next day, and dense bubbles keep popping up in the basin.

4. Pour clear water on it first. Then stir it evenly and pour it directly into a non-stick pan, heat it slowly with a small fire, and then turn it over with a shovel. Stir-fry until the dough is sticky, then turn off the heat and take it out.

First put a layer of cooking oil on the chopping board, then put the dough on it and knead it smooth while it is hot. Then knead into long strips and divide into equal parts of flour. Then knead them into small noodles one by one and flatten them. Brush the plate with a layer of oil, put the powder on it, brush the surface with another layer of oil and let it stand for 10 minutes.

7. After waking up, roll into a thin dough, brush a layer of oil on the plate, put four or five sheets at a time, and then let the water steam on the pot 15 minutes. After steaming, put it in a cold water basin to cool or naturally cool it.

8. For the finished dough, cut it into the width you like first, then mix it with garlic water, seasoning water and Chili oil, and then mix it with shredded cucumber, shredded bean sprouts or gluten, and you can eat it beautifully.

The making method of the family version of the rolled dough is shared here, and I hope my friends like it.

There are four types of cold rice noodles in Shaanxi: Guanzhong peasant cold rice noodles, Hanzhong hot rice noodles, Qin Zhen rice noodles and Baoji handmade noodles.

To say the complexity of the production process, rolling should be the most one. Wash, steam, scorch and secretly make spicy oil, which is just local vinegar in Qishan. These tastes are perfect, harmonious, refreshing, strong, spicy and refreshing. After eating a bowl, you can't wait to drink the juice at the bottom of the bowl.

Qishan's vinegar is good, like Qishan people next week, gentle and tolerant. The wheat in Qishan is good, like the national character of Daqin, tough, tough and unforgettable.

Separate the flour from the gluten, add the power of the fire, and finally mix them in a bowl with a sour and refreshing secret sauce.

Delicious, tasty, refreshing and not greasy. When you serve two bowls at a time, Meimei puts a chopstick in her mouth, closes her eyes and feels the comfortable taste buds, so her mouth, throat and stomach are alive. ...

This is Qishan handmade noodles.

Handmade noodles are a delicious snack in Guanzhong area of Shaanxi Province, especially in summer, which is spicy, sour and chewy. Very popular with everyone. A bowl of handmade noodles and a Chinese hamburger can solve a meal. I like it very much.

Yes, the handmade noodles in Baoji, Shaanxi Province are a must, especially the authentic ones. The melons are the best.

It makes my mouth water to mention this appetizing Shaanxi snack. Especially Baoji Qishan handmade noodles are the best.

Rolling noodles are sour and spicy, full of vigor and flavor. I eat it every time I go back to my hometown. There are countless shops selling handmade noodles in Shaanxi, and the main ingredients are almost the same as those sold, but the locals can almost tell the difference between each one. It is said that the soul of handmade noodles lies in that spoonful of oil pepper, and each spoonful has its own secret recipe.

Handmade dough, Chinese hamburger and Feng Bing are known as Sanqin set meal, and they are recognized as excellent partners. Being in a foreign country, whenever I feel homesick, I miss handmade noodles. In order to solve the homesickness, there are vacuum-packed handmade noodles on the Internet, but after making the same instant noodles, it is inevitable that there will be some loss of taste, and it is difficult to find the taste you have eaten locally.

In 2020, a local friend in Baoji gave me some local specialties, and the rolled dough restored more than 90% of the local feeling. Every time I take a bite, I feel like I'm back in Xifu.

I often eat rolled noodles myself, but it's a little troublesome. I have eaten it for decades, and it tastes particularly cool in summer.

As a southerner, I have never eaten it. I wonder what it smells like.

I'm from Baoji, and I've never eaten rolled noodles! I went back to my hometown for the Spring Festival this year. I planned to bring some vacuum rolled dough from Baoji later this year, but I was delayed and didn't buy it.

Sometimes when people are outside, what they miss is not big fish and big meat, but the taste of hometown in childhood memories!