There are many types of Liangpi in Shaanxi, and it is difficult for outsiders to distinguish them. The Shaanxi Liangpi that I know includes face-washing Liangpi, sesame sauce Liangpi, rolled dough noodles, Hanzhong hot rice noodles and Qinzhen Liangpi.

There are many types, and I will introduce them one by one later. Today I will mainly talk about the production process of Qishan Baoji dough.

Qishan rolled dough originates from Baoji, Qishan, Shaanxi Province. Qishan rolled dough is very famous. Almost all young children in Shaanxi know about it. Many adults also like to eat rolled dough because it looks like spicy strips and is translucent with red oil.

Strong.

Even if people from out of town come here, they will fall in love with it after eating it once, and they still need to bring a few bags of rolled dough with them when they go back to their hometown.

So as long as you give it a chance to roll out the dough, it will go to heaven.

Today, Shaanxi Jade Bird Catering has a tip for kids who like Qishan dough dough, learn how to make it yourself, and then sell it!

Qishan's dough is mainly about the texture of the dough made from different processes, and secondly about its unique flavor. In addition, you have to learn how to make the dough, and also learn the seasoning formula, etc.!

As the name suggests, the dough is rolled by hand. The hand-rolled dough is even stronger when steamed in a pot.

Qishan dough-rolling learning recipe: 1. Select flour, original, green and pollution-free, selected high-quality wheat flour.

2. Knead the dough. Knead the dough one day in advance. Pour the flour into a basin, add water, and knead the dough evenly with your hands. Then knead the dough smooth. The light of the basin, hand light, and dough are best.

3. To wash the gluten, pour water into the kneaded noodles in the basin, knead and wash repeatedly, then pour the washed noodles into the basin to settle, until the water is no longer turbid and the gluten is clumped together and washed.

4. Precipitate the flour water. The washed flour water will settle for 5 to 8 hours. Remove the water from the top. The flour sediment below is the best raw material for making dough (reserve).

5. To ferment the dough water, put the washed dough water into a basin and ferment it (yeast powder or starter) for 4 to 8 hours until it starts to rise.

6. To make the dough, pour the risen dough water into the pot, heat it, and stir until the batter water becomes gelatinous and thick. Rub it quickly and hard. The dough will all stick to the wood without touching your hands, and the dough will form a ball.

(eight ripe), immediately use poles to form dough into pieces.

7. Steam the dough. Put the prepared dough into a basket and steam for 40 minutes. The chewy and soft Qishan rolled dough is ready.

8. Cut and roll out the dough, cut it into long strips as thick as your finger, add the secret seasoning and chili oil, the hot and sour dough is ready, and it is very fragrant.

Preparation of chili oil for rolled dough: 1. Choose chili peppers that are fragrant, nutritious, spicy, and bright red in color. Follow traditional techniques and slowly crush the chili peppers in an iron pot over low heat.

2. Grind the three anise, star anise, fragrant fruit, cinnamon, and Sichuan peppercorns into very fine powder and mix it into seasoned noodles.

3. Add rapeseed oil and heat until it is 100% hot. Turn off the heat. When the oil temperature drops to 50% hot, add the above seasoning noodles and cook slowly. After heating to 100% hot, turn off the heat and let it sit until it stops boiling.

When the oil smokes, add the spicy noodles in three batches, stirring thoroughly each time to avoid burning the pot.

4. When the chili oil is not bubbling, pour a few drops of Qishan vinegar, the chili will boil and bubble and a fragrance will rise.

The intensely fragrant hot pepper is brighter and brighter in color, and the smell also wafts out.

5. After the chili oil is stirred, add a small amount of white sugar and stir evenly. The chili oil with white sugar will have a more beautiful appearance and will stick to the dough very nicely when mixing it!

6. After the prepared chili oil cools down, store it in a sealed container. The color will be better if it rests overnight.

Tips: The temperature of the oil must be controlled well. If the temperature is too low, the aroma of the chili noodles will not come out. If the temperature is high, the chili noodles will burn easily. Unskilled veterans can use a thermometer.

Youpo spicy seeds should have the effect of "oil, fresh, fragrant and spicy".