1:500g Gluten Flour
2:Water 1000g
3:Salt 5g Chicken Essence 5g Chicken Powder 10g
Flouring
Heat the water to about 40 degrees. (That is, feel the hand down not hot), the noodles slowly poured into the water. Let the water mix with the gluten flour and grasp it with your hands to make it stick together. Let it rest for 20 minutes.
Wake up
After 20 minutes, take out the dough. Empty the water from the mixing bowl and cover with plastic wrap. Let stand for 1 hour. In summer, 30 minutes
Cutting
Put the dough on the board and cut it into small strips. 40-60 grams! Depending on your size
Wrapping the noodles
Follow the instructions on the video. Hold the noodle with two chopsticks and rotate the chopsticks from side to side. With your right hand, stretch the noodle strip. Wrap it around as you roll it. Wrap it into a shape like a cicada chrysalis. Pinch the end of the strip and the body of the noodle together. Put the wrapped noodles in water. (Cold water)
Cook the noodles
Wait for the pot to boil over high heat and add the gluten and stir quickly. When the water heats up and comes to a boil, turn the heat down to low and continue to cook. Stir frequently so that the gluten doesn't stick to the bottom of the pot. Allow the gluten to float and cook for 5-10 minutes. Strain the gluten into cool water.
Cutting
See the video tutorial for more details, this is a test
Step 2: Make the Red Oil Ingredients
The ratio of the ingredients: 2 cao fruits 2 taels of star anise, 4 taels of cinnamon, 4 taels of pork kou, 4 taels of Angelica dahurica, 4 taels of ginger, 4 taels of cumin, 4 taels of allspice, 4 taels of spice leaves. Ground into a powder collectively referred to as dashi
Making process
1: Prepare two pots.
2: start a pot, 450 salad oil (heating put a few sesame seeds, sesame seeds floating up) heating, pour the oil into the pot, add chili powder 180G (if the local customers like to eat not spicy on the purchase of "color not spicy chili pepper," when the customer feels that the chili pepper is not enough to no longer sprinkle a little chili powder) fresh taste of the treasure 54G Chicken 30G monosodium glutamate 20G to one side to wait for use
3: the production process
3: the production process
3: the production process
3: the production process
3: the production of the two pots. / p>
3, in the pot, will 450G salad oil hot (heated to put into a few sesame seeds sesame floating up) add 30G pepper powder pepper powder 20G coriander seed powder 15G black pepper 10G seasoning 30G simmering to the aroma, the emergence of a slight blue smoke immediately poured into the just put chili powder in the basin and stir
4, will be the material in the basin to rest for a moment to cool down, add 250G peanut butter 250G Sesame Sauce, mix well and cover, let it rest for 8 hours, then you can use it directly.
The third step: the production of sprinkles
Xinjiang cumin 100 grams, 100 grams of cooked sesame seeds, peanuts 100 grams
Cumin 10 grams, 120 grams of spicy crisp above (Xinjiang, cumin, peanuts, cumin, spicy crisp) the whole step to break. The most fine. Put into the pan and stir-fry the aroma can be. Do not stir-fry until it smokes. The time in about 3-5 minutes can be, the order of the pot: spicy crispy peanuts Xinjiang cumin cumin cooked sesame seeds! Not all together in the pot!!!!
Baked gluten
1, we first stirred the red oil 2 gluten in the stirred red oil shabu shabu 3 take to the plate for oil control 4 baked 5 baked to the surface of the gluten has a small bubbles, it is clear that the gluten is baked, this time and then brushed with oil, baked on the front side, flip baked 6 baked to the surface of the surface has a small bubbles, 7 gluten to get to the sprinkle basin.