Pea 50%, new wheat 50%

Methods/steps

A total of 3 numbers > 0 1

Grinding flour

Many basic ingredients of northern Shaanxi cuisine come from coarse grains produced locally, which can be ground into powder to make many characteristic cuisines. Of course, long noodles are no exception.

Pull (grind) five or six liters of pea seeds on a stone mill once, pull (grind) round peas into small pea petals, mix five or six liters of new wheat with five or six liters of pea petals, put them in a large pot or basin, add one or two bowls of cold water to soak them overnight, take them to the sun for a little sun, and then grind them into fine white flour on a stone mill. This is pea noodles, which can be rolled into long noodles.

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Handmade noodles

Rolling long noodles is real learning, which is different from rolling ordinary white noodles.

"White flour must be mixed with white flour first. White flour and soft flour cannot be rolled, but a soft flour cake can be rolled; White flour and hard flour can't be cooked, which not only tastes bad, but also can't be rolled.

Rolling long mixed noodles is more complicated. Not only is the dough neither soft nor hard, but the hand strength should be even when rolling noodles. A special additive, Artemisia powder, should be added first.

Artemisia selengensis is produced in Yulin desert. It is a perennial plant in the desert, which can produce a kind of Artemisia selengensis seed the size of a grain of rice. Press Artemisia sphaerocephala seeds into powder on a stone mill, and mix some in the mixed noodles. The mixed noodles can be as thin as book paper!

How big is the miscellaneous surface as thin as paper? I'm afraid it should be at least as big as a heatable adobe sleeping platform. How big should the chopping board be for such a large miscellaneous surface? I'm afraid it should be as big as a kang. How long should a rolling pin be used for such a big chopping board?

In fact, the chopping board and rolling pin used for rolling are the same as those used in daily life. The trick is to fold and roll thin long noodles, that is, roll a noodle to the size of a chopping board, fold it back and forth, roll it into a small square, and then roll it out on a rolling pin. After rolling for three or four times, noodles will naturally roll up like book paper.

3 digits in total > 03

Part/below

Cook the cut long mixed noodles in a boiling water pot, add noodles made of mutton or potatoes and cabbage, and eat them slowly on a hot kang. The taste and feeling are really as thin as paper and as long as a belt. Very refreshing, very full, no smell of pea powder. It is a new flavor different from white flour and pea powder, which directly leads people into an unprecedented new realm and makes people taste it.

People in northern Shaanxi like noodles very much. In northern Shaanxi, the 23rd of the twelfth lunar month is the day to send Master Jujube Horse away. They eat mixed noodles at night and at noon on New Year's Eve. They even eat mixed noodles on birthdays and birthdays and pray for longevity with long mixed noodles.

Matters needing attention

"White flour must be mixed with white flour first. White flour and soft flour cannot be rolled, but a soft flour cake can be rolled; White flour cannot be mixed with hard flour. Not only can it be cooked badly, but it can't even roll.

Rolling long noodles is not only neither soft nor hard, but also requires even hand strength, and a special additive-Artemisia powder should be added first.