Main ingredients: ginger, carrots or lotus root (cut into small dices, the smaller the better), or a mixture of the two, do not use potatoes (mostly what is sold on the street now is made of potatoes).

Accessories: chopped green onion, lean meat, broth, bean paste or "Wang Zhihe" dry yellow sauce (noodle sauce cannot be used).

Procedure for stir-frying spicy sauce: Pour in appropriate oil, heat it up, then add chopped green onion and lean meat to the pot.

Then pour in the main ingredients and stir-fry while adding seasonings, salt, bean paste, and mixed seasonings. Stir-fry until cooked, add appropriate amount of broth, and stir-fry until slightly dry and no thick soup.

Add appropriate amount of MSG, add a little chili powder according to your own taste, add chili powder and simmer for a while to make the chili pepper cooked, mix well.

(When mixing the chili noodles, the pot should be kept away from the fire and no longer fried.) Characteristics of the pot helmet: shaped like a chrysanthemum and evenly colored, with a skin as thin as a paper bun and lots of fat. It can be broken into layers with your hands and cut with a knife like suet.

The more you chew, the more you chew, and the aftertaste is endless.

It tastes crispy, smells good, is durable in storage, and has a long life.

If you are wearing a Qianzhou pot helmet and are in the same car but in a different seat, you will smell the steamed bun without seeing it.

Qianzhou Guokui originated in Taipingling Village, Tiefo Township. From 624 to 705 AD, when the Qianling Mausoleum, the joint tomb of Tang Emperor Gaozong Li Zhi and Empress Wu Zetian, was built, due to the huge project and many migrant workers, it was difficult to cook and supervise the work.

The soldiers used their helmets to bake steamed buns, hence the name.

Since then, it has been improved many times to form food with unique flavor.

The pot helmet is eight inches in diameter and six minutes thick. It is shaped like a chrysanthemum and has layers of flesh inside. It is delicious. Legend has it that when the Qianling Mausoleum was being built, thousands of people participated in the mausoleum construction project and lived in this village. In order to solve their living problems, the people used to use

Make pancakes with your own helmet.

Everyone felt that this method was convenient to bake, and it spread widely.

This is how most migrant workers make Guokui. The baked buns are delicious, durable and fragrant. This is the predecessor of Guokui.

Later, with the improvement of people's material life, continuous improvement of technology in practice, and continuous innovation of utensils, the quality of pot helmets became better and better, and it became a traditional food among the people, which has been passed down to this day for a long time.

Production method: With the development of history, people have constantly summarized and improved the production of Qianzhou pot helmets.

The original method of burning firewood in a small pot was changed to using coal to bake it in a griddle, and the original method of kneading the dough by hand was changed to using a wooden pole to press the dough.

In this way, it is baked up and down, the temperature is high and the air is maintained, the fire color is even, and it is cooked enough to achieve the purpose of being durable in storage.

Use a wooden pole to press the dough and knead it thoroughly, which can whiten the color of the steamed buns, make them rich in aroma and delicious.

The specific method is: ten pounds of flour, four pounds of water (the water temperature should be controlled according to the season), five ounces of yeast dough in summer and seven ounces in spring.

One pound in winter, 0.5 to 1 tael of alkaline noodles according to the season, add fermented flour, add alkaline noodles, knead into a dough, put it on the table and press it with a wooden pole while folding and pressing. During the pressing process, add 20% more flour.

About a kilogram, press until the dough is glossy and moist, and the fermented dough is uniform. Divide it into small pieces weighing three to one kilogram. Then press and turn them one by one with a wooden pole to make chrysanthemums with a circle diameter of eight inches and a thickness of six cents.

A round cake, baked with a griddle.

The first step is to fire up and down. The heat should be small and steady. The main purpose is to add fire color to the waves produced by the steamed bun being pressed by the wooden pole, allowing the yeast dough to further ferment and finalize its shape, and then proceed to the second step.

The second pan has one side of fire, and the heat is relatively strong. Because the fire is strong, an iron ring can be placed inside the pan to place the buns in the air. It mainly plays a role in baking. The two pans need to be turned three to six times at a time, which takes about ten minutes.

It can be baked in minutes.

Qianxian noodles are made from high-quality fine powder, mixed with salt water to form a dough, and are repeatedly kneaded manually into large snake-like strips. They are pressed in a porcelain vat to "recuperate" for two hours, and then the large strips are divided into small strips and hung on bamboo poles.

Brushed on the noodle frame.

The noodles slowly attached, gradually changed from thick to silk, and looked like hair. They were left to dry in the sun, placed on the chopping board, cut into eight-inch lengths, and tied into small handfuls with horsetail grass.

The noodles are hand-made, thin, white, ribbed, light, and evenly threaded. They are fried in soup, rich in oil, and acetic acid during cooking. Young leeks, cabbage hearts, and egg pancakes are chopped into pieces and placed in the soup for blanching.

, aroma and taste are both good.

Eat it after drinking to relieve hangover and stimulate appetite.

When eating noodles in sour soup, first boil the noodles in a pot, fish them out with a steamer, put them in cold boiled water and freeze them, then use chopsticks to scoop them into small handfuls, pour the sour soup over the filtered water and eat them.

The preparation of sour soup is very particular. Mix boiling water with mature vinegar, add bone soup or broth, and add five-spice seasoning to simmer. After the soup boils, add sesame oil and oil, and serve with sliced ??egg pancakes, chopped green onions, leeks, and cabbage.

Rinse the heart, coriander, etc. for a while, pick the noodles into a thin flower bowl, pour the soup and enjoy.

Qianzhou Sour Soup Noodles pays attention to boiling (more oil), frying (hot soup), and thin (less noodles). The soup is clear and fragrant, and you can smell it at a hundred steps. It is oily but not greasy in the mouth, soothing the stomach and appetizing.

It is not only eye-catching and refreshing, but also soothes the spleen and strengthens the stomach. It is a delicious food for celebrating festivals and entertaining guests.

Tofu and tofu are in the same family, but there are certain differences, that is, tofu is a solidified substance, while tofu is a semi-solidified liquid.

The production process of tofu noodle is to first grind the clean soybeans into watercress, peel them and soak them in water for about 4 hours. When the watercress swells and turns white, take it out and pour it into a refiner or stone mill to grind it.

To make fine soy milk, filter the fine soy milk with a cloth, pour the slurry from the bean dregs into an iron pot, boil it over a high fire, then pour it into a special bucket, then dissolve the plaster of paris with water and put it into a clay pot.

Pour the soy milk in the bucket while it's hot, and wait for about 5 minutes to make tofu curd.

After it is made, the color is snow-white, soft and smooth, and it does not fall apart when turned over and stirred continuously.