Handmade noodles are unique traditional snacks in Shaanxi, especially in Baoji, Xifu. Handmade noodles in Qishan, Baoji were recognized as famous Chinese snacks in 211.

Handmade noodles are tender, soft, fragrant, sour and spicy, and delicious. They are one of the representatives of snacks in Guanzhong, Western and Northern China, and also one of the most ethnic foods in Northwest China.

Cold rice noodles are crystal clear, clean and attractive in red. It will make your mouth water at a glance. It is not only beautiful in appearance, but also more delicious to eat. A bowl of fragrant cold rice noodles is placed in front of you, and a fragrant smell comes, which makes people take a deep breath. Praise: "It smells good!" Can't wait to pick up chopsticks and mix well ~ ~

Why do so many people like Shaanxi handmade noodles?

One of the souls of rolled dough: "A dish with spicy oil"

The spicy oil in Shaanxi is tender, spicy and mellow, but it is not as spicy as the throat, and the fragrance is accompanied by spicy health! Bright red oil and pure peppers are made of Qin pepper, which is known as the "king of peppers", and green is not added! Adopting traditional technology and modern technology for deep processing not only preserves the nutrition of pepper, but also ensures the authentic taste of the product. After stirring, every cold noodle is densely covered with fragrant pepper particles, and the feeling of entrance and swallowing seems to be beyond description in gorgeous phrases. At this time, it is leisurely and refreshing to drink an iced soda!

The second soul of rolled dough: the cold skin is strong.

There is a big temperature difference between day and night in Shaanxi province, which determines that the output will be ground into flour, whether it is cold skin or pasta, it will be strong. Coupled with the pasta technology passed down for thousands of years, the rolled dough is famous for its strong strength.

Rolled dough is famous for its excellent selection of materials, rigorous technology and exquisite seasoning. It is "white, thin, light, soft, strong and fragrant", cool and delicious, which really makes people drool!

I've been eating handmade noodles since I was a child. What impressed me the most was attending a meeting in the county on behalf of the school in the third grade of junior high school. I forgot the specific content. I only remember the first time I saw such a high-end guest house. At noon, I ate a bowl of rolled dough and a pot helmet. The rolled dough was strong, sour and delicious. The pot helmet is crispy and fragrant, which is called a delicious one! It's all fresh in my memory now.

For me, rolling dough is the taste of childhood and hometown. Now every time I go back to my hometown, I will go to town to roll a bowl of dough. Sitting in a street stall, I was still tasting, feeling that time flies, things have changed, and the town has changed greatly. Only this rolled dough still tastes like that ...

It's famous in Zhumadian, and it's one of the best snacks among the post-9s and post-s, especially in spring and summer. Our local hand-rolled noodles are tender, sour and delicious, and with the crispy taste of bean sprouts, they are wrapped in garlic juice and red oil chili pepper, and the taste is really delicious.

Now, every time I go out shopping, I buy a bowl to relieve my hunger. I sit on a small bench, swished my rolling dough, and refused to say a word. After eating, I burp, drink a bottle of coconut juice, and then go shopping when I am full. It is still the smell of my childhood, and the smell of my hometown is even more homesick for wanderers who used to wander outside.

It takes a lot of time to make rolled noodles. It takes a day for a cook like mom to eat them in her mouth, so when my family wants to eat rolled noodles, the whole family will make twenty or thirty pieces and have a nice meal. Now, let's share with you how to make a rolled dough.

1. Just mix the dough first, which is the same as the first half of making cold noodles. After mixing the dough, wake up for 1 minutes and then knead it until it is smooth. Then add a proper amount of water to it and start to knead the dough. Generally, it takes 7~8 times to wash the flour in the dough, and the remaining gluten is smoother and non-sticky, and the steamed gluten is chewy.

2. Let the washed flour water settle for 5/6 hours, and then pour out the clear water on it. The rest of the noodle water can be used. Sprinkle a layer of yeast powder on it, stir it evenly with chopsticks, cover it and let it ferment naturally for one night.

3. The fermented noodle water smells sour the next day, and dense bubbles keep coming out of the pot.

4. first, pour out the clear water on it. Then stir it evenly and pour it directly into the non-stick pan, heat it slowly with a small fire, and then turn it over with a shovel. Stir-fry until the dough feels sticky, then turn off the heat and take it out.

5. Put a layer of cooking oil on the chopping board first, then put the dough on it and knead it smooth while it is hot. Then rub it into long strips and divide it into equal flour. Then knead a small noodle one by one and press it flat. Brush a layer of oil on the plate, put the flour agent on it, brush another layer of oil on the surface and let it stand for 1 minutes.

7. When you wake up, roll it into a thinner dough, brush a layer of oil on the plate, just put four or five sheets at a time, then put boiling water on the pot and steam for 15 minutes. After steaming, just let it cool in a cold water basin or let it cool naturally.

8. For the finished dough, cut it into the width you like first, then mix it with garlic water, seasoning water and Chili oil, and mix it with shredded cucumber, shredded bean sprouts or gluten evenly, and you can eat it beautifully.

The making method of the family version of the rolled dough is shared here. I hope friends can like it.

There are four categories of Shaanxi cold rice noodles: Guanzhong peasant cold rice noodles, Hanzhong hot rice noodles, Qin Zhen rice noodles and Baoji handmade noodles.

in terms of the complexity of the manufacturing process, rolling dough should be the most important. Wash, steam, sear, and secretly make spicy oil, which is only local vinegar in Qishan. These tastes are perfectly harmonious, refreshing, strong, spicy and refreshing. After eating a bowl, I can't wait to drink the juice at the bottom of the bowl.

Qishan's vinegar is good, like the people of Qishan next week, gentle and tolerant. The wheat in Qishan is good, like the national character of Daqin, which is tough, tough and memorable.

separate the flour from the gluten, add the power of fire, and finally mix them in the bowl with the sour and refreshing secret sauce.

It's delicious, tasty and refreshing. When you serve two bowls at a time, Meimei puts a chopstick in her mouth and closes her eyes to feel the comfortable taste buds, so her mouth, throat and stomach are alive ...

This is Qishan handmade noodles.

Handmade dough is a delicious snack in Guanzhong area of Shaanxi Province, especially in summer, which is spicy, sour and chewy. It is very popular. A bowl of Handmade dough and a Chinese hamburger can solve a meal. I like it very much.

Yes, the handmade noodles in Baoji, Shaanxi Province are a must, especially the authentic ones and melons are the best.

Mention this appetizing Shaanxi snack, and my mouth is watering. In particular, Baoji Qishan handmade noodles are the most delicious.

the rolled noodles are sour, spicy, chewy and full of flavor. I will eat them every time I go back to my hometown. There are countless shops selling handmade noodles in Shaanxi, and the main ingredients are almost the same as those sold, but the locals can almost tell the difference of each one. It is said that the soul of handmade noodles lies in that spoonful of oil chili pepper, and each one has its own secret recipe.

Handmade noodles, Chinese hamburger and Bingfeng are called Sanqin set meal, which is recognized as an excellent partner. Being in a foreign country, I miss handmade noodles whenever I feel homesick. In order to solve the homesickness, there are vacuum-packed handmade noodles sold online, but after making the same kind of instant noodles, it is inevitable that there will be some loss in taste, and it is difficult to find the taste that I eat locally.

In 22, a local friend of Baoji sent me some local specialties, and the rolled dough restored more than 9% of the local feeling. Every time I took a bite, I felt like I was back in Xifu.

I often eat rolled noodles and make them myself, but it's a little troublesome. I've been eating them for decades, and they taste particularly cool in summer.

as a southerner, I haven't eaten it, and I don't know what it tastes like.

I'm from Baoji, so I can't eat it! I went back to my hometown for the Spring Festival this year. I planned to bring some vacuum rolled dough sheets from Baoji later this year, but I was delayed and didn't buy them.

sometimes when people are away from home, what they miss is not big fish and big meat, but the hometown flavor in their childhood memories!