Ingredients: 5g of Amomum Tsaoko, 0g of star anise10g, 0g of cinnamon10g of nutmeg10g of angelica dahurica10g of galangal, 20g of fennel10g of geranium. Crushing into large material.

1.450g salad oil,

2, 80 grams of lard,

3. Onion, ginger and onion 10g each,

4. 50g of fine Chili powder, 20g of spiced powder, 30g of Taitaile savory treasure, 5g of chicken powder10g of savory king10g.

5. 30g of sesame sauce, 40g of peanut butter, 30g of seafood sauce and 40g of oyster sauce.

6, white sesame100g (more or less)

Operation:

1. Burn 450g salad oil until it smokes, then cool it to110-0/20 degrees, add onion, ginger and onion, fry until it is dry, fry until it is yellow, take it out, add lard and bloom, and keep the oil temperature at1/kloc.

2. Then add all kinds of sauces and stir well, then sprinkle with white sesame seeds and pour them into the prepared container.

Second, cumin powder:

Cumin 100g, sesame 20-30g, fennel10g, sugar10g, monosodium glutamate15g, chicken powder10-30g, and tianxiang meat flavor 8g. (If you eat hemp, you can add about 7 grams of pepper. )

Third, the formula for making gluten skewers.

Ingredients: Appropriate amount of flour (also called millet flour) and water is about1500g salt, 50g chicken essence, 5g monosodium glutamate, and10g sparerib essence. With water as the standard, slowly add flour into the dough until the dough hardens and sets.

Mix the dough and heat the water to a temperature of about 40 degrees, that is, it feels a little hot when you put your hands down. Pour the seasoning into the water and stir well. At this time, one hand pours it into the water, and the other hand stirs it quickly, so that the water and gluten powder are fully mixed and grasped by hand, so that they stick together. When you reach the end of your life, press it with your hand and water will flow out. Sprinkle some flour, don't suck the water too dry, and leave some to wake up (stir quickly when pouring flour, otherwise it will easily form small black lumps).

Proofing: Leave it for 30 minutes in summer and make it about 1 hour in winter.

Cut the noodles, put the awakened noodles on the chopping board and cut them into small strips, each of which is about 40 grams.

When wrapping noodles, hold the noodles with two chopsticks, let the chopsticks rotate with the left hand, stretch the gluten strips with the right hand, and wrap them around the edges to form a shape like a silkworm chrysalis with narrow sides and wide middle. Finally, pinch the tail with dough. Put the wrapped gluten strips into clear water for later use.

Then cook gluten, just like cooking noodles, but be careful not to boil, and the boiling will be over. Keep the temperature like boiling, and the water temperature is about 95 degrees instead of 100 degrees. After adding gluten, stir it every few minutes to prevent adhesion. Observe the water surface, and wait for 5- 10 minutes after all the gluten floats. ! ! Remove the gluten and put it in cold water.

Cut the gluten, put it on with a bamboo stick, hold the bamboo stick in your left hand and rotate it, slide it with a knife in your right hand, cut it into a screwdriver shape with both hands, and then stretch it to form.

Xi' an authentic roasted noodles Jin

Baked gluten is a traditional snack with spicy and cumin flavor. Baked gluten is a famous snack of Xi. It is made of high-quality wheat protein powder by mixing, pickling, steaming, boiling and baking. When baking, it will be brushed with cumin, salt and ghee, and then mixed with various well-cooked baked gluten sauces and red peppers. When baking, it will make a squeaking noise while brushing the material, and the aroma will overflow and float all over the streets, which will make people's appetite open.

Baked gluten is also a hand-made, nutritious, clean and hygienic barbecue dish. The finished baked gluten is golden and bright in color, oily and soft to eat, spicy and delicious, and has a long fragrance after eating.

First, mix flour 1, add water (1), take flour 1 kg, pour it into a basin, add a proper amount of salt and stir well. (2) Slowly add water, and slowly wrap the flour layer by layer like small gluten balls and snowballs until the flour touches the water and becomes a big dough.

2. Add noodles and 1 kg water, pour into the basin, add appropriate amount of salt and stir well. Then add the flour into the basin bit by bit until it becomes gluten dough.

Remarks: Noodles should be left standing for more than half an hour before use. Both methods can be used. You can choose the method you like to make dough.

Second, boil gluten 1, and put the proofed gluten on a plastic cutting board or stainless steel board, not on a wooden board, because the board will absorb water and stick to the board after it is put on. 2. Press the bread by hand, and then cut it into strips of about 25g with a knife. The size can also be controlled by yourself. 3. Pull the gluten strip to its strength by hand, take two angular bamboo chopsticks, hold one end of the gluten, stretch it and wrap it around the chopsticks. At this time, it is necessary to continuously stretch gluten strips to make them longer, wider and thinner. After winding for 5~7 times, it will form a silkworm chrysalis shape with a length of 8 cm, slightly thinner at both ends and slightly thicker in the middle, and then gently knead the gluten by hand to fully fuse the gluten.

4. Prepare a large pot, bring the water to a low heat, then take out a chopstick from the gluten string, put it in the pot and cook until the gluten string floats, continue cooking for 1~2 minutes, and then take out the other chopsticks one by one. When the gluten is ripe and elastic, it can be cooked, which takes about 15 minutes. Remarks: Gluten can't be boiled in strong fire, just roll it a little after boiling. If the fire is too big, the cooked gluten will be covered with small holes like a honeycomb, and its strength will be insufficient.

Third, cutting modeling.

After the gluten is cooked, put it in cold water and cool it thoroughly. The cooler, the better. Put the cold gluten roll on it with a chopstick, then turn it around with a fruit knife and cut the gluten roll into long strips like springs, a total of 6~7 times. After cutting, take off the chopsticks and put the gluten rolls in cold water for later use.