Method for making Macheng fish noodles

As a daily food made of coarse grains for rural people. In recent years, some hotels and restaurants use folk customs to develop them into flavor foods to entertain domestic and foreign tourists. Sorghum fish is made from ordinary sorghum by washing, cooking, bleaching, drying, grinding into flour, blending with boiling water and rubbing by hand. It is an artistic enjoyment to watch Xinzhou peasant women rub fish.

productive practice

Put five pimples as big as garlic cloves at both ends of the noodle table, then press and rub them with two palms, and gradually get closer from far to near, so that the 10 fish under the table changes from short to long and becomes one. Crunchy fish generally have the thickness of sorghum rice, and when they are put together, the length is consistent and the thickness is uniform. After the sorghum noodle fish is steamed, it is served with mutton or tomato soup, which is refreshing and delicious.

Production process:

"Boiling, splashing, kneading, steaming and mixing can summarize the whole production process of noodle fish."

Step one: cook. When milling, firstly, the sorghum is winnowed, impurities are removed, poured into boiling water, stirred until it is half cooked and the particles swell, then taken out and spread in a permeable container to dry for two to three days. When not packaged, put it in a stone mill and grind it well. It is best to take the first basket of flour.

Step 2: splash water. "Rub the fish" must splash the noodles with boiling water. The technical point of splashing noodles is to add water at one time to reach a moderate level. Being able to "add water at a time" is really an experience. After splashing the noodles, stir them quickly in one direction with a noodle mixer, then knead them into smooth dough by hand, and cover them with a lid to keep them warm and moist.

Step 3: Friction. Press and knead with two palms respectively, and the fish on the water changes from short to long, just like eight small fish shaking their heads and swimming back and forth. In an instant, eight "fish" nearly 1 meter long were placed on the table and put together, with the same length and uniform thickness.

The fourth step: steaming. Put the kneaded noodle fish into the steamer evenly, try not to squeeze, and steam in the steamer for about 15 minutes. Let it dry a little after steaming, and shake the stuck fish loosely.

Step 5: Tune. There are many patterns, both hot and cold. Xinzhou's iconic eating methods include sauerkraut soup, steamed mutton soup, tomato soup, braised pork and garlic noodles and so on. Even with the continuous improvement of living standards today, Xinzhou people still regard sorghum noodle fish as the top grade of hospitality.