Method of frying dough
1. First, select shallots and coriander, and wash them with clear water for later use. The roots of small rapeseed should also be removed and then washed for later use.
2. Wash the mung bean sprouts and put them in the plate for later use. Take 500 grams of flour, mix the flour, put it in a basin and cover it for later use.
3. Pour a proper amount of water into the soup pot to boil, then roll out the dough with a rolling pin and tear it into small pieces by hand after boiling.
4. Put the cooked dough in a basin for later use, then put the oil in another wok and heat it, add the shallots and stir-fry until fragrant, then add the bean sprouts, and then pour the dough pieces. Stir-fry for a while, then add salt, monosodium glutamate, chicken essence and sesame oil, and then add the coriander prepared before.
Hanzhong rice skin is named after its origin in Hanzhong area. Wash the rice, soak it and grind it into slurry, then brush it with oil in a special basin, pour in a proper amount of rice slurry and steam it in boiling water for a while. Eat it while it is hot, and add seasonings, mainly garlic juice, Chili oil, and garlic flavor in hot and sour taste.
Brief introduction of Qishan handmade noodles pi
Qishan handmade noodles are the best handmade noodles in Qishan County. When making, just wash the wheat flour out of gluten first, then roll the starch into pancakes, and finally steam it in a steamer. The prepare cold rice noodles are soft and sticky. The seasoning is mainly grain vinegar and Chili oil brewed locally in Qishan, supplemented by washed gluten, which is evenly mixed in a small iron pot. The main characteristics of its taste are sour, spicy and fragrant.