Handmade noodles, also known as Royal Cold Noodles, Qishan Noodles and Gluten Noodles, are cold snacks made of refined white flour, with exquisite production technology and good seasoning. They are known as "white, thin, light, soft, strong and fragrant". It is not only a good food, but also an appetizer. It is a famous traditional food.

cooking method: scalding, rolling, steaming and mixing.

flavor type: sour and spicy, salty and sour, and spicy.

raw materials: 2.5kg of white flour, 1.2kg of rapeseed oil, 25kg of Chili powder, 2.5g of star anise, 3. 5 g of Amomum tsao-ko, 2g of cinnamon bark, 2g of dried ginger and 2g of fennel, 5g of refined salt, 5g of energy source and 25g of balsamic vinegar.

Production technology:

1. Gluten making: Make flour into dough with clear water (about 1.1kg), soften it, put it into a large porcelain basin, pour 2kg of clear water, lift the dough with both hands, knead it with fingers and palms for 5min, then add 1kg of clear water, and so on, add water for kneading and washing for more than 1 times, until no starch becomes gluten. Then wash the gluten blocks with clean water and put them on the chopping board for half an hour.

2. starch slurry preparation: put a wooden frame on a large porcelain basin, put No.11 copper wire on the wooden frame, scoop the starch water into the copper wire, filter it into the basin, and put the filtered broken gluten on the gluten block, and filter it for 5 times. After the starch water in the big basin precipitates for about 3 to 4 hours, skim off the water and impurities, leaving only the starch slurry.

3. Making gluten strips: Tear the gluten into 5g-weight agents, mix them into lumps, cook them in a large pot, take them out and let them cool, then tear them into strips about 5cm in length and 1cm in width, and put them into a large sieve.

4. Making dough blocks: use an iron pan with a diameter of about 59cm and heat it on low fire. First brush a layer of rapeseed oil on the bottom of the pan, then scoop about 9g of starch slurry with a big ladle, pour it into the pan, then add 5g of strength source (dissolve it with a little 5-6 warm water in advance), and immediately stir it with a small rectangular wooden board to make the starch slurry coagulate into dough blocks. Then use a special "wooden mud" to continuously push the disc pressure to make the starch slurry uniform until the dough is about 8% mature and tough. In this way, the starch slurry is finished in stages.

5. dough making: place a wooden counter with a thickness of about 8.3cm, a width of about 5cm and a length of about 99cm on the chopping board, which should be flat and smooth. Apply rapeseed oil (25g) to the board, put the prepared dough on it, rub it while it is hot, dish it up, put it on one end of the board, cover it with a wet cloth, and keep the temperature. Take about 125g of the agent from the hot dough, knead it into strips about 33cm long, pat it into pieces with a thickness of 1.3cm, apply a layer of rapeseed oil, then press it in the middle of the dough with a rolling pin with a diameter of 1.6cm and a length of 33cm, and then push it forward to the edge with both arms, and then roll it back to form a thin dough with a thickness of about .33cm at a time.

6. Cage steaming: every 7 stacks, each stack is steamed with a drawer, which is steamed on the cage for about 4 minutes, taken out, cooled, separated one by one, and cut into leek leaf-shaped strips, that is, the dough is made.

7. Preparation of seasoning Chili oil: Illicium verum, Amomum tsaoko, Cinnamomum cassia, Zingiber officinale and Foeniculum vulgare are ground into very fine powder to prepare seasoning noodles. Put rapeseed oil (175g) into the frying spoon, heat it with high fire for 1%, and leave it from the fire. When the oil temperature is reduced to 5%, add pepper noodles and seasoning noodles, put the frying spoon on tempering and heat it to nearly 1 degrees, and then get the seasoning pepper oil. At the same time, the refined salt is turned into brine.

8. seasoning: take dough (15g) and gluten strips (5g), put them into a small pot, add refined salt, balsamic vinegar and seasoning spicy oil according to the taste and hobbies of the eater, stir them evenly, and put them into a bowl.

9. Making seasoning and Chili oil: Grind Rhizoma Kaempferiae, Fructus Anisi Stellati, Fructus Fragrantis, Cortex Cinnamomi Japonici, and Fructus Zanthoxyli into very fine powder to make seasoning noodles. Remove from the fire when the oil temperature drops to 5%, add chili noodles and seasoning noodles, heat them to 1%, then turn off the fire and stand still until there is no oil fume, and pour them into the oil-splashing sub-noodles of chili pepper jar for three times, stirring them evenly every time to avoid uneven oil splashing, which is burnt in some places and still raw in others. Instant seasoning Chili oil. At the same time, the refined salt is turned into salt water

1. Aroma and touch-up: after pouring the oil, stir chili pepper until it doesn't bubble, pour a few drops of grain vinegar brewed by corn, wheat and sorghum in Qishan, and immediately stir chili pepper, showing that chili pepper is boiling and bubbling again, and a fragrance is rising. Aroma-excited chili pepper is bright red and shiny, and smells it with a strong, slightly sour and mellow smell. When chili pepper doesn't bubble, add a small amount of white sugar into chili pepper and stir it evenly, so that the white sugar can be dissolved in the oily pepper by making full use of the residual heat of chili pepper. The polished oil is ruddy and thick in color, and chili pepper oil is sticky. At this time, the oily pepper has added a new feature because of white sugar. For example, when mixing noodles, it will be found that most of the chili pepper oil sticks to the noodles, which makes the noodles attractive in color, while there are not many chili pepper sticks to the bowl.

11. seasoning: cut a piece of dough, put 2g of gluten into a bowl, add refined salt, balsamic vinegar and seasoning spicy oil according to the taste and hobbies of the eater, stir well and put it into the bowl.

flavor characteristics: sour-vinegar-free natural acid, spicy-mellow red and spicy fragrance, more than 2 kinds of spices and spices, and the remaining soup is fragrant, soft and cold, but not hard to eat.