Baoji Rolled Noodle Skin

Gan Mianpi (Rolled Noodle Skin) is a famous snack in Xi Fu (Baoji), Shaanxi Province, originated in Qishan County, Baoji City. Baoji Rolled Noodle Skin has the characteristics of gluten, soft, cool and fragrant, sour and spicy, and is suitable for all seasons, which can be seen in the streets and lanes of Baoji. It is now popular in China, especially in the northwest, and is also popular in southwest, north, east, central and south China. There are various channels for you to buy and taste, such as ready-to-eat, online shopping and takeaway.

Practice:

Instrument preparation

Fine flour 5gk,canola oil 2..5 gk, chili pepper 1.5 gk, 3..5 g cinnamon, peppercorns, 1.5 g meat koji, star anise, fragrant fruits 2.5 g. Salt 50 g, Qishan balsamic vinegar 150 g sugar 3 g.

Production steps

1, and the dough: put the flour into the Add 2 pounds of water in the basin and make dough evenly in the same direction (and knead the dough in the same direction) and knead a little, cover with a half-dry cloth and leave it to rest for 30 minutes.

2, wash gluten: basin pour water into a small half-basin, take and good dough into the dough, gently knead the dough until the water becomes thick noodle water, take out the dough will be noodle water put aside for spare, change a new basin also poured into a small half-basin of water, just kneaded the dough has become smaller into continue to gently ...... The number of water changes generally rely on the feeling, the number of times less gluten sticky, the number of times the right gluten gluten taste very good, the number of times too much more than the gluten!

3, the production of starch: in a large pot on top of a wooden frame, take the Luo (household filter impurities of copper wire Luo) on the wooden frame, wash the pasta water with a ladle scooped into the copper wire Luo, filtered into the pot repeatedly 4 to 5 times, filtered out of the crushed gluten on the gluten block, a large pot of pasta slurry precipitation the more 5 to 6 hours, the pot of water scooped out, the rest of the stuff that is the starch.

4, fermentation: add the appropriate amount of baking powder or steamed buns with the "old noodles", stir well, and then placed in a warm place to rest fermentation. After a night or more, when the water smells slightly sour, it is ready for the next step.

5, cooking gluten: pot of water to boil, will wash the gluten pulled into strips wrapped into a stick thicker than the thumb more than one into the pot to cook for 45 minutes, with a leaky spoon to carry dry water out of the tear into smaller strips of sheet put on a plate and standby

6, for the crust: the batter into a small pot on the steamer on medium heat until the dough is half-soft and does not touch the hands of the time to scrape out the appropriate size of the spoon a mass, and quickly roll out the dough with an oiled rolling machine, and then put it in a bowl of water. Quickly use an oiled rolling pin to roll out the dough into slightly smaller and steamer drawer sized crusts, apply canola oil to the top of each one, and repeat the process, stacking one on top of the other in the drawer. Steam on the cage with high heat for about 45 minutes, remove, and when cool, one by one, separate, cut into garlic leaf-shaped strips, that is, into the noodle skin.

7, with the ingredients: the three nai, star anise, fragrant fruit, cinnamon, peppercorns, research into a very fine powder, with the seasoning surface. With a strong fire ten percent hot, away from the fire, until the oil temperature drops to five percent hot, add chili noodles, seasoning noodles heated to ten percent after turning off the fire to not smoke, divided into three times poured into the chili jar oil splash chili noodles, each time you have to stir evenly to avoid splashing the oil is not uniform, there are places where the paste, and there are places where the splash is not still raw. That is, into the seasoning chili oil. At the same time the refined salt into brine

8, stirring and color: after pouring oil stirring chili to not bubbling, pour into the Qishan with corn, wheat, sorghum and other brewing grain vinegar a few drops, immediately stirring chili, visible chili once again boiled and bubbled an aroma rise. Aroma after the spicy bright red oily color, smell of the smell exudes a strong slightly sour mellow smell. Stimulate the aroma and then wait for the hot pepper is not bubbling, add a small amount of sugar in the hot pepper, stir well, so that the sugar to make full use of the hot pepper residual heat dissolved in the oil splash hot pepper. After moistening the oil splash hot pepper color appears red and heavy, hot pepper oil appears to be more viscous (compared to the general do not add sugar oil splash hot pepper that watery appearance is too strong). At this time, the oil splash of hot pepper because of the sugar added a new feature, such as mixing noodles will find that most of the hot pepper oil is stuck in the noodles, so that the color of the noodles is attractive, and the bowl side of the sticky hot pepper is not much, a full reflection of the good steel on the edge of the blade, never waste of the ancient Shaanxi farmers of the pure and simple folklore.

9, seasoning and mixing: take the skin of a cut, gluten 20g into a bowl according to the taste of the eater's weight and preferences, respectively, seasoned salt, vinegar and seasoning spicy oil, mix well, served in a bowl that is completed.