Gan Mianpi is a famous snack in Xifu (Baoji), Shaanxi Province, originating from Qishan County, Baoji City.

Baoji rolled dough has the characteristics of somersault, softness, cool fragrance, hot and sour taste, and suitable for all seasons. It can be seen in the streets and alleys of Baoji.

It is now popular in my country, especially in the northwest region, and is also popular in southwest, north, east, central and south China.

There are many channels for you to purchase and taste, including ready-to-eat, online shopping, and takeout.

Method: Prepare ingredients: 5gk refined flour, 2.5gk rapeseed oil, 1.5gk chili powder, 3.5g cinnamon, Sichuan peppercorns, 1.5g pork belly, star anise, 2.5g fragrant fruit.

50g of salt, 150g of Qishan Balsamic Vinegar, 3g of white sugar. Preparation steps 1. Kneading the dough: Put the flour in a basin, add 2 pounds of water, and evenly knead the dough in the same direction to form a ball (it is best to knead the dough in the same direction) and knead slightly evenly.

, cover with a semi-dry cage cloth and let stand for 30 minutes.

2. Wash gluten: Pour half a basin of water into the basin, put the mixed dough in, knead the dough gently until the water turns into thick flour, take out the dough and set the dough aside for later use. In a new basin, pour half a basin of water as well.

, put the dough that has just been kneaded and has become smaller, and continue to gently... The number of times to change the water generally depends on your feel. If you change the water more often, the gluten will be sticky. If you change the times more often, the gluten will taste better. If you change the times more often, there will be no gluten!

3. Make starch: Place a wooden frame on top of a large basin, put the copper wire (copper wire used for filtering impurities at home) on the wooden rack, scoop the washed face water into the copper wire with a ladle, filter it into the basin and repeat

4 to 5 times, put the filtered broken gluten on the gluten block, let the flour slurry in the large basin settle for 5 to 6 hours, scoop out the water in the basin, and the remaining thing is starch.

4. Fermentation: Add an appropriate amount of baking powder or "old noodles" used to make steamed buns, mix well and place in a warm place to ferment.

After about a night or more, when the facial water smells slightly sour, it means you can proceed to the next step.

5. Cook gluten: Pour water into a pot and bring to a boil. Cut the washed gluten into strips and wrap them into several sticks slightly thicker than your thumb. Put them in the pot and cook for 45 minutes until cooked. Use a colander to remove the water and remove.

, tear into smaller strips and put on a plate for later use 6. Make the dough: Place the batter in a small basin and steam it in a steamer over medium heat until the dough is semi-soft and does not stick to your hands. Use a spoon to scrape out an appropriate amount of dough, and quickly rub it with

Use an oiled rolling pin to roll the dough into a dough that is slightly smaller than the size of a steamer basket. Apply rapeseed oil on each piece and repeat the process. Stack them one by one and place them in the steamer basket.

Steam in a basket over high heat for about 45 minutes, take out, let cool, separate one by one, cut into garlic leaf-shaped strips, and serve as dough.

7. Preparation of condiments: Grind the three nai, star anise, fragrant fruit, cinnamon and Sichuan peppercorns into very fine powder and mix it into 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 no oil smoke comes out. 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 without being poured.

Serve with seasoned chili oil.

At the same time, turn the refined salt into salt water. 8. Stimulate the aroma and polish: After pouring the oil, stir the spicy pepper until it stops bubbling. Pour in a few drops of grain vinegar brewed by Qishan with corn, wheat, sorghum, etc., stir the spicy pepper immediately, and you can see that the spicy pepper is boiling again.

A fragrant aroma bubbles up.

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 (compared to the clear and watery appearance of the ordinary spicy oil without adding sugar).

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.

, fully embodies the simple folk custom of ancient Shaanxi farmers that good steel is used on the blade and never goes to waste.

9. Seasoning and mixing: Take a piece of dough and cut it, put 20g of gluten into a bowl, add refined salt, balsamic vinegar and spicy oil according to the taste and preference of the eater respectively, stir evenly, and serve in a bowl.