Cooking method: scalding, rolling, steaming and mixing.
Flavor types: sour and spicy, salty and sour, spicy.
Raw materials: white flour 2.5kg, 65438+ rapeseed oil 0.2kg, Chili powder 25kg, star anise 2.5g, 3. 5g of Amomum tsaoko, 2g of cinnamon, 2g of dried ginger, 2g of fennel, 50g of refined salt, 5g of energy source and 250g of balsamic vinegar.
Production process:
1. Gluten making: Use clear water (about 1. 1kg) to make flour into dough, soften the dough, put it into a large porcelain basin, pour in 2kg of clear water, hold the dough with both hands, rub it with fingers and palms for 5 minutes, then add clear water to knead it, and so on, add water to knead it/kloc-0. Then wash the gluten blocks with clean water and put them on the chopping board for half an hour.
2. Preparation of starch slurry: put a wooden frame on a large porcelain basin, put a copper wire rod of 1 10 on the wooden frame, scoop starch water into the copper wire rod, filter it into the basin, put the filtered broken gluten on the gluten block, and filter it for 5 times. After the starch water in the big basin is precipitated for about 3 to 4 hours, the water and impurities are skimmed off, leaving only starch slurry.
3. Making gluten strips: Tear the gluten into 50g agents, mix them into dough, cook them in a large pot, take them out and let them cool, then tear them into strips about 5cm long and about 1cm wide, and put them into a big sieve.
4. Making dough pieces: use an iron pot with a diameter of about 59cm and heat it with low fire. Brush a layer of rapeseed oil on the bottom of the pot, then scoop about 900g of starch slurry with a big ladle, pour it into the pot, add 5g of power source (dissolve it with a little 50-60 warm water in advance), and immediately stir it with a rectangular small plate to make the starch slurry coagulate into dough pieces. Then use a special "wooden mud" to constantly push the plate to make the starch slurry uniform until the dough is about 80% mature and tough. In this way, the starch slurry is completed in stages.
5. Making dough: put 1 board with a thickness of about 8.3cm, a width of about 50cm and a length of about 99cm on the chopping board, and make it smooth. Coat rapeseed oil (25g) on the board, put the prepared dough on it, rub it while it is hot, put it on a plate, put it on one end of the board, cover it with a wet cloth and keep warm. Take out about 1.25g of the agent from the hot dough, knead it into strips about 33cm long, pat it into pieces with a thickness of 1.3cm, apply a layer of rapeseed oil, then press it in the middle of the dough with a rolling pin with a diameter of 1.6cm and a length of 33cm, then push it forward to the edge with both arms, and then push it backward.
6. Cage steaming: every 7 stacks, each stack is steamed in a drawer, steamed in a cage for about 40 minutes, taken out, cooled, separated one by one, and cut into leek leaves, that is, into noodles.
7. Making seasoning Chili oil: Grind star anise, tsaoko, cinnamon, dried ginger and fennel into very fine powder to make seasoning noodles. Add rapeseed oil (175g) to the frying spoon, heat it to 100% with high fire, and then remove it from the fire. When the oil temperature drops to 50%, add pepper noodles and seasoning noodles, put the frying spoon on the tempering, and heat it to nearly 100℃ to get the seasoning pepper oil. At the same time, refined salt became brine.
8. Seasoning: Take dough (150g) and gluten strips (50g) and put them in a small pot. According to the tastes and hobbies of consumers, add refined salt, balsamic vinegar and seasoning spicy oil, stir them evenly and put them in a bowl.
9. Making seasoning and Chili oil: Kaempferia Kaempferia, Illicium verum, Osmanthus fragrans, 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.
10. Aroma and touch-up: after pouring the oil, stir-fry the pepper until it doesn't bubble, then pour a few drops of grain vinegar brewed by Qishan's corn, wheat and sorghum, and stir-fry the pepper immediately. You can see that the pepper is boiling and bubbling again, and a fragrance rises. 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. The polished oil is ruddy and thick, and the Chili oil is sticky. At this time, the oil pepper has added a new feature because 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, while not many peppers stick to the bowl.
1 1. seasoning: take a piece of dough and cut it. Put 20g gluten into 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.
Flavor characteristics: natural acid without acid and vinegar, spicy and mellow red spicy fragrance, more than 20 kinds of chewy gluten noodles, fragrant seasoning, and the remaining soup is fragrant, soft, cool and not hard.