I, with the right amount of top quality flour, add water and knead into dough in the water rubbed diluted open, to be able to filter with Luoer appropriate. Stay in the Luo surface is gluten, filtered in the basin is starch. It is appropriate to precipitate the water so that it separates from the flour. Then stay in the floating water on the flour pour clean, and then moved into the pot over moderate heat to heat the temperature, boiling with a short rolling pin, stirring, the formation of a block, with a wooden tower tower (shaped like a woodworking clay mold) force in the pot and keep turning the pressure, to be cooked to five or six into the case of the board after the transfer to the rolling again. Generally, according to the standard of about one or two pieces of flour for one sheet of dough, the dough is torn into an equal amount of lumps, and then made especially smooth and flat. Then, using a short rolling pin with equal diameters at both ends, press the edges of the dough hard, and then push it forward in order of strength. Each roll a, the bottom surface must be moistened with cooking oil, and then 10 or 20 sheets of a stack, transferred to the cage steamed, out of the cage, that is, into a bright crust.

Qishan noodles skin seasoning is also very delicate, salt should be turned into brine, chili can not be too spicy, with the Luoer sieve after the cooked oil poured over, add some five-spice powder, sesame and other condiments, vinegar should be home-brewed Daqu brewing. Through the fine processing of the production of dough, can really reflect the Qishan authentic rolling dough "white, thin, light, soft, tendon, aroma," the flavor characteristics, people never get tired of eating.

Two, rolling the general practice of the skin

I. Wash the noodles. Choose a good flour and water and hard dough, without any additives. Wake up and knead until smooth. Take a large container with water, put the dough into it and knead it slowly without breaking it up. The starch in the dough will gradually precipitate out and the water will become milky. When the water is cloudy, change the water and wash again until the gluten is washed out.

II. Fermentation. Thin noodle water will be placed, precipitation, skimming off the water, add yeast (old noodle water or not), fermentation, about a day and night in summer, the winter will be appropriate to increase the temperature, about three days. When the surface has bubbles, the flavor is slightly sour, it is almost ready. More experience, pay attention not to over. <

Three. The rice cake. Heat a pan and wipe the bottom of the pan with a cloth moistened with oil, mainly to avoid staining the pan. Fermented pasta water into the pot, stirring with a wooden mallet, to be pasta water paste viscous when you have to quickly rub hard, especially hard it, until the dough is all stained in the mallet, hand pinch of non-stick, color was translucent can be.

Four. The first thing you need to do is to roll out the dough. The patty good dough while hot to the cutting board quickly rolled into a thin and thick sheet can be. Note, each time a little less rolling, move quickly, pay attention to safety, do not be burned. The thinner the better. Don't overdo it. Cutting board available glass, rolling pin is mostly metal, stainless steel tube is the best, to be smooth.

V. Steam. Put the dough into a large open pot on the steamer basket on the rapid fire steam 7 - 9 minutes is cooked, too long is not strong, too short is raw.

Steam the skin to cool, cut strips, add seasoning.

These are the first time I've ever seen them.