Zhongjiang silk noodles

Yan Yan 2574 browse

Sichuan Zhongjiang vermicelli has a history of 1000 years. It is a well-known specialty food at home and abroad. Noodles are as thin as hair, white and hollow, smooth and flexible, and have a unique flavor as new. Eating it by the elderly and infirm can stimulate appetite and enhance physical fitness.

Zhongjiang vermicelli was exhibited at the Canton Fair, which was well received by foreign businessmen and demanded orders in succession. 1986 was exhibited at Sichuan Food Expo, and merchants from various provinces and cities rushed to order. The order volume of only one merchant exceeds the total output of Zhongjiang County.

Raw material formula: 50 kg of wheat flour (75% or 80% flour), 0.3-0.35 kg of clear oil, 0.35-0.7 kg of salt and 30 kg of clear water.

Production method:

1. Flour mixing: take the main ingredients and auxiliary materials according to the formula, and dissolve the salt in water. When the temperature is high, there is a little more salt and water. Put it in a bucket and mix the dough evenly. You can slice it in 20 minutes.

2. Peeling: Take the dough out of the barrel, put it on the panel, knead it into squares, and cut it into about 10 strips. Rub it round, rub it with clear oil, put it in a bucket, cover it with film, and after about an hour, you can stretch the strip.

3. Brace: Take the brace out of the barrel, put it on the panel, rub it into a brace with a diameter of about 3 cm, connect all braces into a single cap, and put it on one end of the panel (when winding, put a little clear oil between each layer). Wait for 7 ~ 8 minutes, and then pull out the strip.

4. Small strips: put 2 ~ 2.5 kilograms of flour (half flour and half starch) at the other end of the panel, rub the large strips on the panel into a diameter of about 1 cm, put them into a drum after powdering, apply a little oil to each layer, and then roll from side to side and from middle to side, and repeat to.

5. Bamboo: First insert the "sheep's head" (a tool of Lamian Noodles) on the side of the barrel, and then insert two bamboo noodles on the "sheep's head". Take out a small strip with a thickness of 1 cm from the barrel and wind it around two bamboos. Once every three times, it should be stretched immediately, with a length of about 20 cm (it will not be stretched for a long time). Then immediately put it into the noodle groove and hang it (one noodle bamboo is placed on the edge of the noodle groove and the other noodle is hung in the groove). Every bamboo is spaced 1 cm, then covered with straw mats and sweated 1 ~ 2 hours.

6. Noodles: Take the sweaty noodles out and put them on the panel, shake them, sprinkle some powder, then insert the noodle bamboo hanging at the lower end of the noodle trough into the hole at the upper end of the noodle pile, gently stretch the noodles down to 40 cm, then separate them with powder once to avoid sticking together, then continue to stretch again, then separate and stretch again.

7. Noodles: Take the noodles out of the noodle groove and put them on the noodle rack on the ridge to dry. The method is as follow: when that middle surface of the noodle groove is lifted to the noodle rack, the noodle bamboo is insert into the second row of holes on the noodle rack, the other end of the noodle is stretched to about 160cm with both hands, and then the noodle bamboo at the low end is inserted into the nearby holes, and the above operations are repeated; After there are more than ten bamboos, stand them on the high stool, take them off and insert them into the holes in the third row. Repeat this until it is finished. After drying for an hour or two, the noodles turned white and broke when they stood up. Even if it is dried, it should be taken back immediately and put on the panel, ready to cut off the packaging.

8. Packaging and storage: Cut the noodles into 20cm long segments, each with 50g, with one end neat, labeled and stored in a dry and cool place.

Zhongjiang vermicelli can be made into 10 varieties, such as monosodium glutamate vermicelli, egg white vermicelli, vermicelli with pearl sand and so on. Adding proper amount of other ingredients to dried noodles can make dried noodles with different flavors.

Precautions:

1. The flour used can only be wheat flour. Choose wheat with full grains and no mildew.

2. When grinding, impurities must be removed and the precipitate must be washed. Wheat grains are exposed to 20% humidity. Be careful not to use flour that will go bad after heating. Flour ground by stone mill is the best, 72% flour is the best, and 80% flour is generally acceptable.

3. If the climate changes suddenly and the temperature drops during production, it can be stored for 3 days as long as there are no strips.

4. It has been put into the noodle trough. When the weather changes suddenly, dough mixing can be done indoors. In the middle, use a bamboo to fold the noodles into three folds and hang them on the noodle rack. Cover it with straw mats. After the bottom is discolored by fire, it will not stick to your hands. Put it in the noodle trough and dry it in sunny days. When it's dry, you can't stretch any more.

If it has been put on the shelf, you can take it back, fold it into 30%, hang it in the noodle trough, and then dry it when the sun is sufficient.