Xi' an cold rice noodles Deqishan handmade noodles pi

Handmade noodles are popular in Shaanxi and Gansu, especially in Baoji. Baoji Qishan Handmade Noodles 20 1 1 was recognized as a famous Chinese snack. [ 1]

Handmade noodles evolved from the cold noodles of the Tang Dynasty. It has the characteristics of somersault, softness, cool fragrance and sour and spicy. It is one of the representatives of snacks in Kansai Prefecture, and also one of the foods with the most national characteristics in Northwest China.

Qishan rice flour, formerly known as "Yujing powder", has something to do with the emperor. According to legend, Wang Tongjiang, a native of Qishan, was taken back to his hometown from Beijing Palace and taught art as a disciple. Alias "stuffed skin", "wheat flour" and so on. Nowadays, in Shaanxi folk life, Qishan handmade noodles are the most authentic handmade noodles.

Qishan people roll noodles in an unusual way. In other places, rice noodles and stuffed noodles are made into paste and steamed in a special iron cage. Qishan handmade noodles are first rolled into noodles, then steamed, and then cut into strips slightly wider than cold rice noodles. Eating is basically the same as rice noodles. Different from rice noodles, handmade noodles have hard taste, high toughness and strong strength. People in Shaanxi, Gansu and Ningxia like to eat, which is also very popular in xi 'an. Preparation of ingredients:

5gk refined flour, 2 ... rapeseed oil 5 gk, 65438+ pepper noodles 0.5 gk, 3. 5 grams of cinnamon, 65438+ 0.5 grams of pepper, 2.5 grams of nutmeg, star anise and fragrant fruit. 50g salt, 3g Qishan balsamic vinegar 150 g sugar.

Production steps:

1 Flour mixing: put the flour into a basin, add clear water, weigh over 2kg, and mix the flour evenly in the same direction (knead the dough).

Knead well, cover with semi-dry cage cloth and let stand for 30 minutes.

2. Wash gluten: pour clean water into a small half basin, put in the stirred dough, gently knead the dough until the clean water turns into thick flour water, take out the dough and put the flour water aside for later use, put the clean water into a new half basin, and put the dough that has just been kneaded and reduced into it to continue kneading ... Generally, the number of times of changing water depends on the feeling that gluten is sticky and the number of times is appropriate. Gluten gluten is delicious, and there is no gluten if you have more times!

3. Making starch: put a wooden frame on the big basin, put Rona (copper wire rod for filtering impurities at home) on the wooden frame, scoop the washed flour water into the copper wire rod with a ladle, filter it into the basin and repeat it for 4 to 5 times, and put the filtered broken gluten on the gluten block. The more 5-6 hours the batter in the big basin precipitates, the clear water on the basin is scooped out, and the rest is starch.

4 Fermentation: Add a proper amount of baking powder or "old noodles" of steamed bread, stir well, and put it in a warm place for fermentation. About one night or more, when the water smells slightly sour, it means that the next step can be carried out.

5. Making gluten: Pour clear water into the pot and boil. Wrap the washed gluten into strips, which are slightly thicker than the thumb, and cook in a pot for 45 minutes. Remove it with a colander, tear it into smaller strips and put it on a plate for later use.

6 making dough: put the batter into a small pot and steam it in a steamer until the dough is half soft and does not touch your hands.

Sometimes a proper amount of dough is scraped out with a spoon, and quickly rolled into dough slightly smaller than the steamer drawer with an oiled rolling pin. Each piece is repeatedly rolled with rapeseed oil, piled up and put into the steamer drawer. Steam in a cage for about 45 minutes, take out, air-cool, separate one by one, and cut into strips in the shape of garlic leaves to form dough.

7. Making seasoning and Chili oil: Kaempferia kaempferia, Illicium verum, Cinnamomum cassia and Zanthoxylum bungeanum are ground into very fine powder to make seasoning noodles. When the oil temperature drops to 50%, leave the fire, add the pepper noodles and seasoning noodles, heat them to 100%, then turn off the fire and let them stand still until there is no oil fume, and pour them into the oil splashing sub-surface of the pepper jar for three times, stirring evenly each time to avoid uneven oil splashing, burning in some places and still living in others. Instant seasoning Chili oil. At the same time, refined salt became brine.

8. Perfume and polish: After pouring the oil, stir-fry the pepper until it does not bubble, and pour in Qishan corn, wheat, sorghum, etc.

A few drops of brewed grain vinegar immediately stirred the pepper, indicating that the pepper was boiling and bubbling again, and an aroma was rising. The hot pepper with exciting aroma is bright red and shiny, and it smells a thick, slightly sour and mellow taste. When the pepper does not bubble, add a small amount of white sugar into the pepper and stir it evenly, so that the residual heat of the pepper can be fully utilized and the white sugar can be dissolved in the oil pepper. After polishing, the oil spice looks ruddy and thick, and the Chili oil looks thicker (it looks much thicker than the vegetarian soup without sugar). At this time, the oil pepper added a new feature because of the addition of white sugar. For example, when mixing noodles, you will find that most of the Chili oil sticks to the noodles, which makes the color of the noodles attractive, but not many peppers stick to the bowl, which fully reflects the simple folk customs of ancient Shaanxi farmers who used good steel on the blade and never wasted it (hey hey, joke).

Seasoning: Take a piece of dough and cut it. Put 20 grams of gluten in a bowl. According to the tastes and hobbies of consumers, add refined salt, balsamic vinegar and seasoning spicy oil, stir well and put them into a bowl.