Rolled dough, also called Yuliangpi, Qishan dough, and gluten dough, is a cold snack made of fine white flour. It has exquisite production technology and good seasoning. It is known as "white, thin, light, soft, It is famous for its tendons and fragrance. It is not only a high-quality delicacy, but also can be used as an accompaniment to food and wine. It has an appetizing effect and is a well-known traditional food.

Cooking methods: blanching, rolling, steaming, and mixing.

Taste type: hot and sour, salty and sour, spicy.

Ingredients: 2.5kg of white flour, 1.2kg of rapeseed oil, 25kg of chili noodles, 2.5g of star anise, 3.5g of trichosanthes, 2g each of cinnamon, dried ginger and cumin, 50g of refined salt , Jinliyuan 5g, balsamic vinegar 250g.

Production process:

1. Gluten making: Mix the flour with water (about 1.1kg) to form a dough, roll it into a soft ball and knead until smooth, put it into a large porcelain basin, and pour in water 2kg, hold up the dough with both hands, knead it with your fingers and palms for 5 minutes, add 1kg of water and knead it, repeat this, add water and knead it more than 10 times, until no starch becomes gluten blocks. Then wash the gluten pieces with clean water and put them on the chopping board to rest for half an hour.

2. Make starch slurry: Place a wooden frame on a large porcelain basin, place No. 110 copper wire on the wooden frame, scoop the starch water into the copper wire with a ladle, and filter it into the basin Inside, filter out the broken gluten, place it on the gluten block, and filter it 5 times. After the starch water in the large basin has settled for about 3 to 4 hours, skim off the water and impurities, leaving only the starch slurry.

3. Make gluten strips: Grip the gluten into pieces weighing about 50g, roll them into long pieces, put them into a large pot and cook them, take them out and let them cool, and tear them into pieces about 5cm wide. Take about 1cm strips to form gluten strips and put them into a large sieve.

4. Noodle making: Use an iron pot with a diameter of about 59cm, heat it over low heat, first brush a layer of rapeseed oil on the bottom of the pot, then use a large ladle to scoop out about 900g of starch slurry, and pour Put it into the pot, then add 5g of gluten source (dissolve in a little 50-60 warm water in advance), and immediately stir continuously with a small rectangular wooden board to condense the starch slurry into dough pieces. Then use a special "mudzi" to continuously push the plate to make the starch slurry even, until the dough is about eight years old and has toughness. In this way, complete the starch slurry in batches.

5. Making dough: Place a piece of wood about 8.3cm thick, 50cm wide and 99cm long on the chopping board. It should be flat and smooth. Spread rapeseed oil (25g) on ??the board, put the prepared dough pieces on it, knead it slightly while it is hot, plate it, place it on one end of the board, cover it with a damp cloth to keep it warm. Take about 125g of the dough from the heated dough block, knead it vigorously into a strip of about 33cm, pat and press it into a 1.3cm thick dough piece, apply a layer of rapeseed oil, and then use a 1.6cm diameter, 33cm long dough piece Roll out the dough, press it in the middle of the dough, use both arms to push forward evenly to the edge, and then roll it back, rolling it out into a thin dough about 0.33cm thick, then apply a layer of rapeseed oil, and push Cut off the surrounding edges to form 33cm square dough pieces. Repeat this process and stack them one by one for later use.

6. Cage steaming: 7 sheets per stack, steam one basket per stack, steam on high heat for about 40 minutes, take out, wait until cool, separate one by one, and cut into leek leaves. Shape strips to form dough.

7. Prepare seasoning chili oil: Grind star anise, grass fruit, cinnamon, dry ginger, and cumin into very fine powder and prepare seasoning noodles. Put rapeseed oil (175g) into the frying spoon, heat it to 100% over high heat, remove from the heat, when the oil temperature drops to 50% hot, add chili noodles and seasoning noodles, put the frying spoon back on the fire, and heat to nearly 100 degrees. Serve as seasoning pepper oil. At the same time, turn the refined salt into brine.

8. Seasoning: Take dough (150g) and gluten strips (50g), put them into a small pot, add refined salt, balsamic vinegar and spicy oil according to the taste and preference of the eater respectively, and stir evenly , put it into a bowl and serve.

9. Make seasoning and chili oil: Grind the three nai, star anise, xiangguo, cinnamon, and peppercorns into very fine powder and prepare the seasoning noodles.

Heat 100% over high heat, remove from the fire, when the oil temperature drops to 50%, add chili noodles and seasoning noodles and heat to 100%, then turn off the heat and let it sit until there is no oil smoke. Pour the spicy oil into the spicy pot in three batches. The noodles should be stirred evenly every time to prevent the oil from being poured evenly. Some places will be burnt, and some places will still be raw if the oil is not poured. Serve with seasoned chili oil. At the same time, turn the refined salt into salt water

10. To stimulate aroma and polish: After pouring the oil, stir the chili pepper until it stops bubbling, then pour a few drops of Qishan grain vinegar brewed from corn, wheat, sorghum, etc., and immediately Stir the spicy pepper and you will see that the spicy pepper is boiling and bubbling again and a fragrant aroma is rising. The spicy hot pepper is bright red in color and has a strong, slightly sour and mellow smell. After fragrant and wait until the chili peppers stop bubbling, add a small amount of white sugar to the chili seeds and stir evenly so that the sugar can make full use of the residual heat of the chili seeds to dissolve in the oily chili seeds. After polishing, the color of the spicy oil appears rosy and thick, and the oil appears thicker. At this time, the oily spicy oil has added a new feature because of the sugar. For example, when mixing the noodles, you will find that most of the spicy oil sticks to the noodles, making the noodles attractive in color, but there is not much spicy oil sticking to the edge of the bowl.

11. Seasoning: Take a piece of dough and cut it, put 20g of gluten into a bowl. According to the taste and preference of the eater, add refined salt, balsamic vinegar and spicy oil respectively, stir evenly, and put it into the bowl. It’s ready within.

Flavor characteristics: sour - naturally sour without vinegar, spicy - mellow red spicy aroma, gluten - the more chewy the noodles become, the more gluten they get, fragrant - more than 20 kinds of seasonings, the remaining soup is fragrant, soft - does not become chewy when eaten cold hard.