Rolling out how to make delicious
Ingredients: wash gluten water, leave to settle, skimming off the water to get a thick noodle water, about 1.5 liters, 5 grams of fast-acting yeast, or the old noodle water, 1/4 cup of olive oil.
Crust seasoning: rice vinegar, seasoned chili oil, oil splash of hot pepper, salt, add star anise, pepper, fennel boiled into brine, celery leaves moderate, scalded raw, cut into julienne, mung bean sprouts moderate, boiled raw.
Practice: 1, wash gluten water to accelerate the fermentation of yeast stirred well, so that it is fermented. Summer a day and night, winter can be up to 3 days. To the surface of the bubbles, taste slightly sour on the line;
2, the non-stick pan brush oil hot, will be fermented into the pot with the appropriate amount of water spoon, stirring with a wooden stick, to be pasty water paste thick when the force of a quick wipe, until all the dough is stained in the stick, with the hand pinch of the non-staining can be;
3, the patty good dough while it is hot to get to the glass cutting board and rolled out quickly into a uniformly thin sheet of pasta;
4, the crust into the steamer, high heat steaming seven minutes until cooked;
5, the steamed crust to cool, between the crust smeared with oil to prevent staining. Take 2-3 slices of pasta, cut wide strips, add salt water, chili oil, rice vinegar and mix well;
6, the mixing of the pasta in a bowl;
7, put mung bean sprouts, celery leaves;
8, and then put on the oil splash hot pepper;
9, mix well can be.
How to adjust the rolling dough is delicious
Qishan noodle skin seasoning is also very delicate, salt should be melted into brine, chili can not be too spicy, seasoning soup brine:
1. material soup: the first system of pasta paste. High-gluten flour and water first, kneaded into a harder dough, and then washed with water, each time the wash out of the pasta water becomes thicker white, poured into the container, let it precipitate. This way until the water is not turbid, the rest of the dough is gluten, skimming the precipitated water on top of the container, the precipitated part is the batter. Cold skin spice water is water and a little batter boiled made (water and batter ratio of 25:1). Specific method is: 500 grams of water with batter boiling pot, with a dry pot on low heat will be 50 grams of fruits, 30 grams of fennel, 40 grams of ginger, 50 grams of fennel, 20 grams of cinnamon, 50 grams of alfalfa, 30 grams of rice section roasting incense into the end of the bag of spices. Cold skin spice water is water and a little batter boiled made (water and batter ratio of 25:1). Specific methods are: 500 grams of water with batter boiling pot, plus seasoning powder plus salt 8 grams of monosodium glutamate 5 grams of soy sauce 12 grams of fried kelp end 7 grams of seasoning can be 2. brine: onion, ginger and garlic stir-frying spoon, a spoonful of pasta sauce stir-fried away from the fire (the purpose of the color, away from the fire cause of the pasta sauce love the paste pot, can not be wanghuo), and quickly add about 5 kilograms of water (about 2 kilograms into the post), into the seasoning simmering, start the pot to be used. (Can also be crushed into powder and chili pepper mixed with oil splash at the same time)
3. Garlic soup: garlic into a puree with cold boiled water to be used.
4. oil splash chili: oil cooked cool cool down about 120 degrees before splashing chili (into the onion experiments, a minute to turn yellow appropriate), too high chili bitter, oil temperature is too low chili is not fragrant.
Big Red Robe chili noodles, spices and chili ratio of about 1:5
Spices: 180 grams of star anise, 220 grams of pepper, 150 grams of ginger, 50 grams of ginger, 100 grams of licorice, Bib 55 grams of cinnamon 100 grams of cinnamon 100 grams of cinnamon, 100 grams of white pepper 100 grams of fennel 50 grams of meat buckle 80 grams of white buckle 50 grams of cloves 25 grams
100g of black pepper, grass corns, sand nuts, grass nuts, white corns, good ginger, dried ginger, meat corns, tangerine peel.
Seasonings: salt, sesame seeds
Practice
1, the recipe will be matched with the spices with a dry pan on a low fire roasting incense grinding, another Shaanxi red pepper grinding (do not grind into the noodle Oh), the two mixed
2, then add salt, sesame seeds, mix well. General these things total **** put container of about 1/3, more afraid of splashing oil when overflowing.
3, burn hot oil, wait a little cool, a little oil into the dry chili, mix well.
4, the rest of the oil is hot again, turn off the fire, wait a little minute, and then pour the hot oil into the spicy seeds just now.
The trick to rolling out the noodles
The oil must be vegetable oil, salad oil, blending oil and so on can not stimulate the flavor. The oil should be hot to the point of smoking, turn off the heat and cool for a few moments, and then pour it into the hot pot. Why do you need to cool it down a little bit, rolling oil down the hot pepper can be black.
The oil should be poured more, at least to completely cover the surface of the hot pepper. Splash good put on a five, six minutes, to the inside a few drops of vinegar, the flavor can immediately be hooked up. The vinegar should be authentic Gishan vinegar. Through the fine processing of the production of the skin, can really reflect the Qishan authentic rolling out the skin of the "white, thin, light, soft, sinewy, fragrant" flavor characteristics, people never get tired of eating.
Note: You can't be lazy when kneading, because it will directly affect the chewiness of the dough. Roll out the dough. Take the dough while it's still hot and quickly roll it out on a cutting board to make a sheet of even thickness. Be careful, take less at a time, roll quickly, and be careful not to get burned. The thinner the better. Don't overdo it. The cutting board can be glass, rolling pin is mostly metal, stainless steel tube is best, to be smooth. Steaming. Steam the dough on a large open steamer for 7-9 minutes, too long to be strong, too short to be raw. Steam the skin to cool, cut strips, add seasoning.
The cold skin is generally eaten cold, in recent years, there are good people to eat the cold skin hot, that is, now steamed now eat, so some people call it hot skin, the flavor is very special, quite popular in the market. It seems that any snack is not static, are constantly evolving. Qinzhen rice skin production process:
Ingredients:
1000 grams of rice (raw materials to indica rice, round-grained rice is good, glutinous rice is too viscous, not suitable for production), 5000 grams of cold water, boiling water 1000 grams.
Method:
1, the rice in addition to impurity washing clean, soaked in water for 4 hours (6 hours in winter, 2 hours in summer), soaked and fluffy, in order to rice billet expansion without dry white heart, the hand can be crushed as appropriate.
2, the soaked rice, add 5000 grams of water, into the stone mill or grinder grinding into pulp, every 1000 grams of rice can get 7000 grams of rice pulp. From the grinder to grind out the rice pulp neither thick, nor thin, thick and thin with the hand feeling should be like water starch in general, thin and thick should be a thick paste as appropriate. (Note: grinder operation: grinder above a bucket, bucket below the placement of water taps, grinder open faucet, put a small amount of water into the grinder hopper, connected to the grinder power supply, will be soaked in rice poured into the grinder hopper, while the release of water, while the grinder).
3, 1000 grams of boiling water directly into the basin containing rice syrup, while rushing and stirring thoroughly, so that the temperature of the scalded syrup stabilized at about 45 degrees. (Note: the consistency of the rice paste should be moderate, the measurement of the concentration method is to use a spoon to scoop up the paste, lift up and slowly pour down, the paste is a line and will not be broken)
4, the pot of boiling water, take the special cage drawer and lay on the wet dense cage cloth, cage cloth with the hands of the hand to spread uniformly, can not be wrinkled, and then scooped two spoonfuls of paste in the cage on the cloth, both hands to pick up the cage drawer to do a 360-degree circle tilt rotation, so that the thickness of paste is uniform, the thickness of the cake, and the cake will be made of the paste. Spread the rice paste into a round pancake, until full, and then placed horizontally into the pot with a lid, steam 3 minutes after the pot, uncovered, you can see the rice skin bulging bubbles, which is a typical feature of the steamed rice skin, steamed rice skin thickness control between 2 ~ ~ 2.5 mm. (Note: the concentration of the slurry should not be too large, otherwise it affects the quality, steaming slurry is the key, the faster the better).
5, take out the cage drawer, remove the cage cloth, inverted on the desktop, sprinkle some cool water on the cage cloth, so that the cage cloth and the separation of the rice skin, will be torn from the cage cloth on the rice skin, the process, pay attention to the action to be light, to prevent the tearing of the rice skin, in accordance with such a method to continue to make the rice skin, the production of a good rice skin on each piece of smeared with vegetable oil a little bit, stacked up and spare.