Black handmade noodles is a famous snack in Shangluo area, which evolved from the cold water surface in Tang Dynasty and was improved and processed on the basis of white handmade noodles. It is tender, soft, cool, fragrant, sour and spicy, and is suitable for all seasons. The process of rolling black dough is complicated: it is made by washing face, fermenting, firing, pressing, cooking, seasoning and other processes; At the same time, black sesame powder is added in the frying process, which has stronger fragrance and higher nutritional value! Black rolled noodles can be fried cold or mixed with white rolled noodles to taste better!

Making steps of Zhen 'an black handmade noodles.

1 Wash gluten: pour water into a small half-basin, gently knead the dough until the water turns into thick flour water, take out the dough and put the flour water aside for use, put the water into a new half-basin, and put the dough that has just been kneaded and reduced into it to continue kneading ... Generally, the number of water changes depends on the feeling. When the number of times is small, the gluten is sticky, and when appropriate, the gluten is good. If you have more times, you will lose your muscles!

2 making batter: put a shelf on the big basin, put a net on the shelf, scoop in the washed noodle water with a ladle, filter it into the basin, and repeat it several times. The batter in the big basin will settle for a few hours, and then put water, leaving starch.

3 Fermentation: Add proper amount of yeast (distiller's yeast) and ferment until the fragrance overflows.

Steaming gluten: pour water into a pot to boil, and steam or boil the washed gluten for later use.

5 gelatinization: add black sesame powder to the batter, stir well, and cook in a pot until it is fragrant and crispy.

6. Pressing: Press the batter onto the skin with a press or a rolling pin, with a thickness of 1.5mm, not too thick and not too thick.

7. Steamed noodles: put the pressed rawhide into a steamer and steam for ten minutes.

Seasoning: Take a piece of dough and cut it into pieces. Put the right amount of gluten into the bowl. According to the tastes and hobbies of consumers, add refined salt, balsamic vinegar and seasoning spicy oil, stir well and put them into a bowl.

2. The production steps of Yan 'an black handmade noodles

1 Wash gluten: pour water into a small half-basin, gently knead the dough until the water turns into thick flour water, take out the dough and put the flour water aside for use, put the water into a new half-basin, and put the dough that has just been kneaded and reduced into it to continue kneading ... Generally, the number of water changes depends on the feeling. When the number of times is small, the gluten is sticky, and when appropriate, the gluten is good. If you have more times, you will lose your muscles!

2 making batter: put a shelf on the big basin, put a net on the shelf, scoop in the washed noodle water with a ladle, filter it into the basin, and repeat it several times. The batter in the big basin will settle for a few hours, and then put water, leaving starch.

3 Fermentation: Add proper amount of yeast (distiller's yeast) and ferment for one day.

Steaming gluten: pour water into a pot to boil, and steam or boil the washed gluten for later use.

5 coloring: pour the batter into the wok, add soy sauce and stir fry until the color is even.

6 Steamed noodles: Sometimes a proper amount of dough is scraped out with a spoon, and quickly rolled into a dough slightly smaller than the steamer with an oiled rolling pin. Each piece is coated with rapeseed oil and so on. Steam in a cage for about 45 minutes, take it out, let it cool, and separate it one by one.

7 seasoning: take a piece of dough and cut it. Put the right amount of gluten into the bowl. According to the tastes and hobbies of consumers, add refined salt, balsamic vinegar and seasoning spicy oil respectively, stir well and put them into a bowl.