Flour in my hands, easily turned into delicious food, flipped through my works on pasta, and I was moved by myself. Flour is basically used by me to make two kinds, one is cake and steamed bread, and the other is noodles.

Count the cakes and steamed buns I have made.

1 pumpkin steamed buns are my favorite. Pour the steamed pumpkin puree into flour, add baking powder for fermentation, roll it into pancakes, wrap it with bean paste, put it into a circle, press it flat, press it out with a toothpick, and put a cowpea tip on one end after steaming. Does it look like a cute little pumpkin?

The steamed bread in the picture below was made when I was a beginner. Although the face value is not high, it is genuine. The dough is eaten with dragon juice and coriander juice. The dough is very well made. The golden silk flower is rolled into colorful hydrangea, but it tastes quite delicious.

3 Bread, proper amount of flour and baking powder are melted in warm water, stirred into a flocculent shape, kneaded into dough, and after fermentation, kneaded and arranged into a cake embryo. The second fermentation is very critical and takes about half an hour. The cake baked in this way is crisp outside and soft inside, which is especially delicious.

4. I made golden onion cake, which doesn't need fermentation. I divided the flour into two parts, half boiled and half frozen. Finally, I mixed them together and kneaded them into dough. After waking up 10 minutes, I cut the chopped green onion, stir it in hot oil and make it brittle. When I woke up, I kneaded it into the same amount. Take a dose and roll it into beef tongue, cut it into thin strips in the middle of noodles with a knife, grease it with crisp oil and sprinkle with chopped green onion.

Five sugar cakes. Medium and high gluten flour is kneaded into dough with boiling water. You don't need to wake up, just roll it into rectangular dough pieces, roll it up with pastry, cut it into dough pieces with the same size, pinch both ends, flatten it, wrap it with sugar stuffing, then roll it into a tongue shape, brush it with oil with an electric baking pan, and bake it into golden cakes with pastry residue on both sides.

6 Steamed meat rolls, warm water and baking powder are mixed into dough. After the dough is awakened, it is kneaded and vented, rolled into long strips and cut into balls. Take a ball and roll it into a circle. Put the prepared meat stuffing into half of the round cake, then fold it in half, and then fold the semicircle in half three times. After all folded, continue to wake for 20 minutes and steam in the pot for 20 minutes. Personally, I think this is better than steamed bread.

7 Pancakes, our unique way of eating in Shaanxi, Chili leaf pancakes, live flour into paste, add chopped Chili leaves, a little salt and spiced powder, and spread it in a pan. Pour in a portion of mashed garlic, fry a portion of shredded potatoes, and then roll a pancake with shredded potatoes, which is standard in summer.

8 Flour I can also make some foreign food, bread. The gluten of our local flour is the best material for making bread. First, beat the eggs, then add flour and baking powder in several times, and arrange them into bread embryos after fermentation. After the second fermentation, brush egg yolk liquid on the surface, then sprinkle sesame seeds and bake slowly in the oven at 150 degrees. It will be baked in half an hour, just like it is sold, without adding butter and other accessories.

Having said so many steamed bread cakes, it's time to talk about noodles made of flour.

1 Speaking of noodles, of course, we must first talk about the traditional pasta of Xifu-minced meat noodles, which has always been known as "fried thin", "thin and light" and "sour and spicy". Minced meat has precise requirements for soup, noodles and taste. I just wrote a special issue about minced meat noodles recently. Those who are interested can go and have a look, so I won't introduce it in detail here.

Green noodles are also a kind of pasta we often eat. In this colorful era, I have also slightly improved the green flour. Flour is still that flour. I use spinach juice to knead the dough, roll it into a dough sheet with a thickness of about 5 cm, then cut it into square pieces, and then knead it into strips the size of willow leaves by hand. After cooking, add side dishes and stir it, so that it can bounce off the ground. It is delicious.

The most common noodle is spaghetti, which can be made by hand or pressed by a dough press. It's all made of cold water. If the dough press wants to squeeze it, you must mix it with a little force and make it flocculent. When you roll it by hand, you must knead it into a ball. Every kind of noodles has its own taste. After cooking, it will be more energetic if cooked in cold water. Stir-fry a tomato, then cook it into soup, pour it into the next good noodle, and then add what you like. Everything tastes good.

Recently, cowpea has been listed in large quantities. Have you ever eaten cowpea noodles? Cowpea is not a side dish here, but the core of noodles, which are made of flour and cold water. Knead the dough, stir it for 20 minutes, cut it into small doses, and roll it into strips about two centimeters wide. Wrap cowpea in it and roll it up.