How to make Liulin bowl bald (bowl ball)?

Bowl bald is a specialty of Liulin, which is found in Lishi and Zhongyang, but it is not as authentic as Liulin. Most of them are cold food, which can be cut into strips or stabbed with a knife. Garlic paste, pepper and vinegar are the main seasonings, and Jiang Mo and sesame oil are also added. Select the first pepper, dry it, grind it into fine powder, heat it with sesame oil, and then add a little onion. When the onion turns Huang Shi, pour in the pepper powder, stir it evenly with an iron spoon, so that there is more oil and less pepper, and then make it into thick paste, and put it into bottles and bowls for later use. In severe winter, it is often fried with bean sprouts. Put some oil in the frying pan. When the oil smokes, add onions. When the onion turns Huang Shi, pour in the bean sprouts. Stir-fry the bean sprouts until they are 80% cooked, and pour them into a diced bowl. Add garlic, vinegar and pepper, sprinkle with salt, Jiang Mo and monosodium glutamate, and serve in a bowl. Sometimes it is mixed with mutton offal. The bald bowl is suitable for all ages and has a tough and mellow taste. It has become a regular snack for people, especially children and students. Bowl balls belong to pasta series and are made of buckwheat noodles. The production of bowls and balls is very particular. First of all, we should purify the wheat grains, grind the dried buckwheat to remove impurities and dust, and wipe the straw with a wet cloth. The wet cloth needs to be changed several times before it can be cleaned. When wet, the kneaded wheat grains are put back into the mill for peeling, then screened with a fine reed, and the residue on the screen is winnowed off; the powder grains with skins are put into the mill for grinding again, peeled after the reed, and the wheat grains peeled twice are put into the mill for screening. Add a proper amount of salt and ginger powder to the flour, stir it with cold water to form a hard dough, then add a little cold water to knead it into a uniform noodle hardness, and knead it constantly to make it into a dish? Make love. "When the dough is bright and smooth, knead it with a little cold water to dilute it into a thick paste, and then add water in the same direction from time to time by hand, constantly stirring and diluting until the paste can be hung on the spoon and bowl. After the batter is mixed, put it in a bowl. Bowls are mostly fine porcelain, especially those with shallow bottom and small volume. Before putting the batter into the bowl, steam the bowl in a pot, wipe off the soda in the bowl with a wet cloth, and scoop the batter into the bowl. Each bowl is only 80% full. Steam it with strong fire. Steam for about 20 minutes and it will be cooked. Take the bowl out of the pot while it is hot, stir it quickly in one direction with double chopsticks, spread it on the edge of the bowl to make it concave, and cool it in a cool place to form a bowl ball. There is another way to make bowl balls, which is primitive. Is to put the cooked buckwheat noodles in a bowl to cool. Putting the batter in a small bowl, steaming it in a cage and cooling it is a large-scale method in the later stage, which is more suitable for mass production in hotels. Bowls of meatballs are mostly cold food, cut into strips and eaten casually with a knife. Seasoning includes mashed garlic, pepper, aged vinegar, Jiang Mo and sesame oil. For people who love spicy food, it is best to choose the first handful of peppers, dry them and grind them into powder, and then heat the sesame oil. Add a little onion, and when the onion turns yellow, pour in Chili powder and stir-fry evenly with an iron spoon, or stir-fry Chili powder in a hot oil pan. There is more oil than pepper, so it becomes thick slurry and is put into a bottle and bowl for later use. You can fry with bean sprouts in severe winter. Put some oil in the frying pan. When the oil smokes, add onions. When the onion turns Huang Shi, pour in the bean sprouts. Stir-fry the bean sprouts to 80% maturity, pour them into a diced bowl, pour in garlic, vinegar and pepper, sprinkle with salt, Jiang Mo and monosodium glutamate, and pour them into the bowl to serve. Some people mix bowls and balls with miscellaneous sheep, which tastes longer. Bowl balls are suitable for all ages. They are tough and mellow, and have become a regular snack for people, especially children and students. At first, the bowl of jiaozi was cooked in a pot, put in a bowl, cooled and eaten. Later, it developed into a small bowl of batter, steamed in a cage and eaten cold. After foreign missionaries came to Liulin, the habit of square knives and forks spread to Liulin, and eating bowls of jiaozi changed from chopsticks to knives. After liberation, Liulin Bowl Group has three "brands": "Qiu Zi" on the street; "Queue up" in the street; How about Detective Mao?