Practice:

Prepare ingredients

5 g of refined flour, 2 .. 5 g of rapeseed oil, 1.5 g of Chili noodles, 3. 5 g of Cinnamomum cassia bark, pepper, 1.5 g of nutmeg, star anise and 2..5 gk of fragrant fruit. 5g of salt, 15 g of Qishan balsamic vinegar and 3g of sugar.

Production steps

1. Dough: Put the flour into a basin, add clean water for 2 kg, evenly knead the dough in the same direction (it is best to knead the dough in the same direction), cover it with a semi-dry cage cloth and let it stand for 3 minutes. 2. Wash gluten: pour a small half basin of clear water into the basin, put in the mixed dough, gently knead the dough until the clear water turns into thick flour water, take out the dough and put the flour water aside for later use, change a new basin and pour in a small half basin of clear water, and put the dough that has just been kneaded and become smaller into it and continue to be gentle ..... The number of times of changing water generally depends on feeling, and the gluten is sticky when the number of times is appropriate, and the gluten gluten is delicious, and there is no gluten when the number of times is too high! 3. Making starch: put a wooden frame on the big basin, put a bowl (copper wire bowl for filtering impurities at home) on the wooden frame, scoop the washed flour water into the copper wire bowl with a ladle, filter it into the basin for 4 to 5 times, and put the filtered broken gluten on the gluten block. The more 5 to 6 hours the flour slurry in the big basin precipitates, scoop out the clear water on the basin, and the rest is starch.

4. fermentation: add a proper amount of baking powder or "old noodles" for steaming steamed bread, stir well and let it stand in a warm place for fermentation. About one night or more, when the water smells slightly sour, it means that the next step can be carried out.

5. Boil the gluten: pour clean water into the pot and boil it. Wrap the washed gluten into strips and sticks slightly thicker than the thumb, then put it in the pot and cook for 45 minutes. After taking it out with a colander, tear it into smaller strips and put it on the plate for later use.

6. Making dough sheets: put the batter in a small pot and steam it in a steamer until the dough is half soft and does not touch your hands. Scrape it out with a spoon, and quickly roll it out with an oiled rolling pin to make dough sheets slightly smaller than the size of a steamer drawer. Rub rapeseed oil on each sheet and make it repeatedly. Stack them one by one and put them in the steamer drawer. Steam on the cage for about 45 minutes, take it out, cool it, separate it one by one, and cut it into strips in the shape of garlic leaves, that is, make dough.

7. Ingredients: Grind Rhizoma Kaempferiae, Fructus Anisi Stellati, Fructus Fragrantis, Cortex Cinnamomi Japonici and Fructus Zanthoxyli into very fine powder to prepare seasoning noodles. Remove from the fire when the oil temperature drops to 5%, add chili noodles and seasoning noodles, heat them to 1%, then turn off the fire and stand still until there is no oil fume, and pour them into the oil-splashing sub-noodles of chili pepper jar for three times, stirring them evenly every time to avoid uneven oil splashing, which is burnt in some places and still raw in others. Instant seasoning Chili oil. At the same time, the refined salt is turned into brine

8. Aroma stimulation and touch-up: after pouring the oil, stir chili pepper until it doesn't bubble, pour a few drops of grain vinegar brewed by corn, wheat and sorghum in Qishan, and immediately stir chili pepper. It can be seen that chili pepper is boiling and bubbling again, and a fragrance is rising. Aroma-excited chili pepper is bright red and shiny, and smells it with a strong, slightly sour and mellow smell. When chili pepper doesn't bubble, add a small amount of white sugar into chili pepper and stir it evenly, so that the white sugar can be dissolved in the oily pepper by making full use of the residual heat of chili pepper. After polishing, the oil spice looks ruddy and thick in color, and chili pepper oil looks more viscous (it looks much stronger than the plain soup without sugar). At this time, the oily pepper has added a new feature because of the white sugar. For example, when mixing noodles, you will find that most of the chili pepper oil sticks to the noodles, which makes the noodles attractive in color, while there are not many chili pepper sticks to the bowl, which fully embodies the simple folk customs of ancient Shaanxi farmers who use good steel on the blade and never waste it.

9. seasoning and stirring: cut a piece of dough, put 2g of gluten into a bowl, add refined salt, balsamic vinegar and seasoning spicy oil according to the taste and hobbies of the eater, stir well and put it into the bowl. [