There are many kinds of cold rice noodles in Shaanxi, which are difficult for outsiders to distinguish. The cold rice noodles I know in Shaanxi include cold rice noodles for washing face, cold rice noodles with sesame sauce, rolled noodles, Hanzhong hot rice noodles and Qin Zhen cold rice noodles. There are many kinds, which I will introduce one by one later. Today, I will mainly talk about the production process of Qishan Baoji handmade noodles.

Qishan handmade noodles originated from Baoji, Qishan, Shaanxi Province. Qishan's handmade noodles are famous, and almost all young children in Shaanxi know it. Many adults also like to eat handmade noodles, because they are just like spicy strips, which are bright and strong with red oil. Even if foreigners come, they will like it once, and they will bring a few packs of rolled dough when they return home. So just give it a chance and it will go to heaven. Today, Shaanxi Jade Bird Restaurant gives a trick to the kids who like Qishan to make dough, learn to make it by themselves, and then go out to sell it!

Qishan handmade dough mainly lies in the taste of dough made by different processes, and secondly in its unique flavor. You don't need to learn how to make the dough, but also learn the seasoning formula! As the name implies, rolling the dough is to be rolled by hand, and then steaming it in the pot is more powerful.

recipe for learning how to roll dough in Qishan:

1. Select flour, and select high-quality wheat flour in the original ecological environment without pollution.

2. Mix the dough one day in advance, put the flour into the basin, add clear water, knead the dough evenly by hand, and then knead the dough smoothly. The basin light, hand light and surface light are the best.

3. Wash the gluten, pour clean water into the kneaded noodles in the basin, knead and wash them repeatedly, and then pour the washed noodles into the basin for precipitation until the clear water is no longer turbid and the gluten is washed.

4. Precipitate flour water, that is, the washed flour water is precipitated for 5 to 8 hours, and the clear water on it is removed. The flour sediment below is the best raw material for making dough (standby).

5. ferment the flour water, that is, put the washed flour water into a basin and ferment it for 4 to 8 hours (yeast powder or starter) until it is initiated.

6. To make dough sheets, pour the cooked flour water into a pot and heat it, and stir it until the flour paste is gelatinized and sticky, then wipe it quickly and vigorously, so that the dough will stick to the wood without touching hands until the dough is dough-like (eight-ripe), and immediately use a stick to make dough sheets.

7. Steaming the dough, that is, putting the prepared dough into a cage and steaming for 41 minutes, and making the crispy and soft Qishan rolled dough.

8. Cut the rolled dough into long strips with thick fingers, and mix the secret seasoning and Chili oil to make a sour and refreshing dough, which is very fragrant.

Production of Chili oil for rolling noodles:

1. Choose peppers with good taste, rich nutrition, strong spicy taste and bright red color, follow the traditional technology and crush them slowly in an iron pot with low fire.

2. Grind Rhizoma Kaempferiae, Fructus Anisi Stellati, Fructus Aroma, Cortex Cinnamomi Japonici, and Fructus Zanthoxyli into very fine powder to prepare seasoning noodles.

3. Add rapeseed oil and heat it to 111% heat, then turn off the fire. When the oil temperature drops to 51% heat, add the above seasoning noodles, and slowly boil them. After heating to 111% heat, turn off the fire and let them stand still until there is no oil smoke. Pour them into chili pepper noodles in three times, and stir them fully every time to avoid cooking.

4. When chili pepper oil is not bubbling, pour a few drops of Qishan vinegar, and chili pepper will boil and bubble, and a fragrance will rise. After exciting fragrance, the color of chili pepper is more bright red and shiny, and there is also a smell floating out.

5. Add a small amount of white sugar after the chili pepper oil is stirred evenly, and the Chili oil with white sugar will look more beautiful, and it will stick to it when mixing the dough skins.

6. Chilled chili oil will be sealed and stored, and the color will be better after standing for one night.

Tip: You must master the oil temperature of the oily pepper. If the temperature is low, the flavor of the pepper noodles will not be spilled. If the temperature is high, the pepper noodles will be easily burnt. The inexperienced old irons in front can use thermometers. Spilled oil should be "oily, fresh, fragrant and spicy".