Cooking: There are many unique and distinctive hand-cooked foods in Shanxi's cooked pasta, such as cat's ear miscellaneous, small pout, twisted fish, bean powder flowing tip, boiled flower tower and so on. In addition, there are fried and baked pasta in Shanxi, such as pancakes, pancakes, fried dumplings, braised noodles and braised cakes. , and fried foods, such as dough twists and oil cakes. Mr. Buhou Changyuan, president of the Japanese Star Food Co., Ltd., the birthplace of instant noodles popular in the world, said after visiting Shanxi pasta in Shanxi: "The world pasta is in China, China pasta is in Shanxi, and Shanxi is worthy of being the hometown of pasta."

Cooking: There are many kinds of cooked pasta in Shanxi, which can be divided into more than 50 kinds, such as Lamian Noodles, as thin as hair, Youlong, playing with water and so on. There are dozens of ways to make it, such as rolling, pulling, poking, peeling, pressing, kneading, pulling and sipping. In addition to wheat flour, there are sorghum flour, soybean flour, corn flour, buckwheat flour and naked oats flour. The seasonings range from chicken, duck, fish and fish to oil, salt, sauce and vinegar. When you visit Shanxi 365 days a year, you can taste rich and delicious pasta that is not repeated every day.

Steaming: There are many kinds of steamed pasta in Shanxi, and corn flour was the most common staple food in the past. In the wheat producing areas around Jinzhong in southern Shanxi, steamed bread is eaten more. Steamed bread is divided into flower rolls, knife-cut steamed bread, round steamed bread, pomegranate steamed bread, jujube steamed bread, malt steamed bread and hard-faced steamed bread. Cereal steamed food includes roasted old man's oat noodles in Lvliang, Jinzhong, northern Shaanxi; Wuzhou Wutai has sorghum rice noodle fish, as well as steamed buns and steamed dumplings.

6. Do a good job in pasta editing

1. How to make dough?

1, jiaozi noodles: 500 grams of flour with 50 ~ 60% warm water and 2% refined salt, fully knead, wake up for 30 minutes before operation. Putting salt in noodles will not only increase gluten, but also make jiaozi not stick to his hands.

2. Rolling: 500 grams of flour with 35-40% warm water, 2% refined salt and a small amount of edible alkali, wake for 30 minutes before operation. This will not only increase the strength of the tendon, but also make it smooth and not easy to break.

3. Steamed steamed bread noodles: 500 grams of flour is added with about 50% warm water, 65,438+0% yeast, and a small amount of sugar can be added. It is fully kneaded in a warm place and fully awakened, and the steamed steamed bread is soft and fragrant.

4, pancake noodles: 500 grams of flour plus 50 ~ 60% warm water, wake up and knead the noodles for 20 minutes, the effect is excellent.

2. Classification of flour

1, flour can be divided into bread flour, jiaozi flour, biscuit flour and other special flours. According to the performance and specific use; General purpose flour, such as Fuqiang flour; Nutritionally fortified flour, such as calcium-rich flour and iron-rich flour.

2, according to the accuracy can be divided into fine level, special level, special level and standard and other different levels.

3. According to the strength of tendons, it can be divided into strong gluten powder, medium gluten powder and weak gluten powder.

3. Choice of flour

Flour without whitening agent is marked on the outer package.

4. Preservation of flour

1. Flour should be stored in a dark, ventilated, cool and dry place. Humidity and high temperature will spoil flour.

2. Flour can be stored for one year under proper storage conditions, but if it is not stored properly, it will deteriorate and produce insects. Putting pepper bags in flour bags can prevent insects.

5. Color of flour

Normal flour color is milky white or milky yellow, and pale or pale flour is often added with excessive whitening agent.

6. Use of flour

1, noodles

Add about 1/3 cold water to ancient ship flour, stir evenly, stir for 20 minutes and press into dough pieces, then press into dough pieces with a thickness of about 1 mm for many times on a household noodle machine and cut into strips. If you use hand-made dough, the dough can be slightly smaller. When cooking noodles, you can add a tablespoon of oil to the surface of the water, so that the noodles will not stick, and it can also prevent the noodle soup from foaming and overflowing the pot.

2. jiaozi

When making jiaozi, the amount of water added to flour is between steamed bread and noodles, which is about 45%. When cooking jiaozi, first cook the skin in an open pot, and then cover the pot to cook the stuffing after the skin is cooked. With the increase of temperature, the filling is easy to cook thoroughly. This is what people often say, "Boil the skin and cover the pot to cook the stuffing".

Step 3 Use self-raising flour

Add about half warm water (about 35℃) to the ancient ship self-raising flour, knead it into a uniform dough, and let it stand for 30 minutes before setting. Put cold water in the pot and put it in the drawer, and heat it with slow fire. It will be cooked in 15-20 minutes after the water is boiled. When using self-raising flour, the dough should be fully kneaded (it can be kneaded twice), otherwise the gluten will not form a network, and the steamed bread will easily collapse after boiling; If Fuqiang flour is used to make steamed bread, it is necessary to add a proper amount of dry yeast (about 65438 0%) and extend the fermentation time for about 20 minutes.

Step 4 add water

To make different pasta, the amount of water added is different. The amount of water added to noodles, jiaozi and steamed bread should be increased in turn. And make appropriate adjustments according to the different qualities of flour.

7. The influence of seasonal and temperature changes on pasta production.

Every year in the season when the temperature rises rapidly, users will find that the dough is sticky and the cooked food is poor in the process of making pasta. This situation is caused by our long-term research and finding that temperature has a great influence on the process of dough mixing and proofing.

In the process of dough mixing, if the dough temperature is too high, the dough will become sticky. For the dough that needs to be proofed when making steamed bread, the dough temperature should be controlled at about 30 degrees. Therefore, the water temperature can be properly adjusted when adding water to the dough. Warm water can be used to mix noodles in winter, and tap water can be used to mix noodles directly in spring and autumn. In summer, you can use low-temperature water (if possible, add ice cubes to the water to adjust the temperature) to ensure that the temperature at the end of the dough is about 30 degrees. For dough that does not need to be proofed, such as noodles, water with lower temperature should be used in any season. The lower the water temperature, the better the noodles will be made. Mixing dough with cold water or ice water can make dough stronger and whiter.

Dough should also be properly controlled during proofing. When dough is proofed by special equipment such as proofing box, the proofing time and temperature should be well controlled in winter, and the proofing time should be shortened in summer to avoid excessive fermentation, otherwise the structure and color of cooked food will be affected. For equipment without automatic temperature and humidity control, it is necessary to manually control the wake-up. The temperature can be controlled by an indoor thermometer, and the wake-up time can be appropriately extended in winter and shortened in summer to prevent excessive wake-up.

8. Small recipe for pasta making

1, steamed bread: 500g flour, 5g dry yeast, and proper amount of sugar.

2. Cake: egg 200g, low-gluten flour 180g, cake oil 19g, sugar 180g, water 170g, baking powder 15g, salt 2g and milk powder 20g. Stir at high speed for 8 minutes, and put in.

7 Practice of Pasta Editing

Cocoa double color steamed bread

Raw materials:

Cocoa dough: cocoa powder 5g, flour 125g, sugar 12g, milk 65g, yeast1g.

Original dough: flour 125g, sugar 12g, milk 65g, yeast1g.

Exercise:

1, the raw materials are put into the container;

2. Knead into a ball;

3. Put the cocoa dough material into a container;

4. Knead into a ball;

5, cover the lid and wake up twice as big;

6. Then lick it;

7. Press the two kinds of dough into a rectangle with a dough press.

Steamed bread made of smooth dough is smooth, so it is a very simple method to use a dough press. If you don't have a dough press, you have to fold it several times.

8. Brush water on white flour;

9. Cocoa dough pieces are placed on white flour pieces;

10. Brush cocoa dough with water (water can prevent steamed bread from delaminating, which will make it easy to pull together);

1 1, and then roll up;

12, cut into small pieces;

13, spiral of each segment;

14, put it in an oiled steamer and make a big circle (be sure to wake it for a while, if it doesn't grow up, the steamed bread won't be too soft);

15, steam for about 20 minutes, turn off the fire for two minutes and then open the lid, which is the soft cocoa double color steamed bread.

Jiaozi with Purple Cabbage Meat

Raw materials:

400g pork stuffing, 400g purple cabbage, scallion, sesame oil, soy sauce, dumpling stuffing seasoning, salt, ginger, 500g flour and 260g clear water.

Exercise:

1. Stir the flour with water into a snowflake shape, then make a smooth dough, cover it with a wet cloth and let it wake up for a while;

2. After waking up, mix the stuffing with dough. The pork stuffing should be stirred in one direction and hardened, and some water should be added while stirring until the meat stuffing is full and hardened.

3, ginger diced, onion chopped green onion;

4. Wash the purple cabbage and cut it into small pieces;

5. Add ginger, onion and purple cabbage granules into the meat stuffing, then add dumpling stuffing seasoning, soy sauce and salt, stir evenly, and finally add sesame oil and stir evenly to make dumpling stuffing;

6. Knead the dough into long strips, cut it into small doses, roll it into skin, wrap a proper amount of stuffing in the skin, knead it into jiaozi, cook it in boiling water until it floats, order cold water several times in the middle, and take it out after cooking.

Youpo bean sprouts stick stick noodles

Raw materials:

Ingredients: Lamian Noodles flour cake, bean sprouts, spinach leaves, chopped celery, onion and garlic.

Seasoning: salt, soy sauce, vinegar, sesame oil, vegetable monosodium glutamate, pepper powder, Chili powder and oil.

Exercise:

1, Lamian Noodles bread is cut into thick strips, kneaded into Lamian Noodles slightly thicker than chopsticks, and chopped with onion and garlic;

2. Take an empty bowl and put some ingredients at the bottom of the bowl: salt+soy sauce+vinegar+vegetable monosodium glutamate+sesame oil+pepper powder, not too heavy;

3, sit in a pot of boiling water, below, when the noodles are almost cooked, boil the bean sprouts and spinach leaves in the soup noodles for later use;

4. Coarse noodles must be cooked three times. After the noodles float, they will be fished into the bottom bowl together with the spinach leaves that have been watered;

5. Cover the noodles with chopped onion, garlic and celery, and spread the watered bean sprouts on the noodles. Finally, sprinkle a little Chili powder and a spoonful of hot oil. When eating, mix well.

Famian honeycomb pancake

Raw materials: high gluten flour 100g, common flour 100g, yeast 3.5g, water 135g, oil 15g and salt 3.5g..

Exercise:

1. Mix yeast and water evenly, add salt and oil and mix well (Figure 1), pour in all flour (Figure 2), mix well (Figure 3), scrape off the edge of the basin with a scraper (Figure 4) and cover it;

2. Ferment to twice the size (Figure 5), sprinkle some flour (extra weight) on the chopping board, and take out the dough with a scraper (it will stick by hand), with the upper surface still facing upward;

3. Pat some flour with both hands, gently press the dough, fold it inward (like a bundle) (Figure 6-7), turn it over, fold it (Figure 8), put it in the pot (Figure 9), and cover it;

4. If you have time, you can repeat step 2-3 "Fermentation-Take out-Fold and turn over the pan";

5. send it to the refrigerator for refrigeration overnight;

6. Get up half an hour earlier than usual the next morning. You just need to take out the washbasin and warm it at room temperature, and then you can go back to sleep.

7. After about half an hour, take out the dough from the basin (Figure 10), gently press it evenly, and then gently roll it out with a rolling pin (Figure 1 1), not too thin;

8. Cover for 15-20 minutes (Figure12);

9. Heat the electric baking pan up and down at the same time, brush the oil on both sides (Figure 13), put in the bread, gently close the lid (Figure 14), and bake until the color is uniform and the side is elastic. Turn off the fire and get out of the pot at once.

pumpkin cake

Raw materials:

1 colored pumpkin, proper amount of flour (more than pumpkin), 30g of sugar, 5g of yeast powder and proper amount of water.

Exercise:

1. Peel the pumpkin, remove the pulp and cut into thin slices;

2. Put the pumpkin slices into a heat-resistant container for steaming;

3. Add sugar while it is hot and stir;

4. Stir into mud;

5. Add flour after cooling;

6. Stir evenly;

7. Add yeast water (yeast is dissolved in warm water for 5 minutes);

8. Stir while adding water;

9. Ferment in a warm place;

10, generally twice as much as it;

1 1. Sprinkle dried cranberries on the surface;

12. Bring the steamer to a boil over high fire, and turn it down for more than 30 minutes.

Jiaodong big steamed bun

Stuffing: fresh moss, pork (three fat and seven thin), sweet potato vermicelli, black fungus, dried seaweed, onion and ginger.

Exercise:

1, pick and wash the moss, blanch it in boiling water, rinse it thoroughly immediately after taking it out, wring out the water and chop it up;

2. Dice pork, mix well with Jiang Mo, soy sauce, cooking wine and sesame oil, and marinate for 15 minutes;

3. Boil vermicelli with hot water until soft, supercool, drain and chop;

4. Soak the fungus in cold water in advance, blanch it with boiling water before eating, wash it, drain the water and chop it up;

5. Soak the dried seaweed in warm water until it becomes soft, take it out, use special kitchen paper to absorb the moisture of the seaweed, then put it in a hot oil pan for frying and take it out;

6. Mix the above raw materials, add chopped green onion, peanut oil, salt, soy sauce and monosodium glutamate and mix well.

Noodles ingredients: flour, yeast, water.

Exercise:

1. Dilute the yeast with warm water, add flour, stir it into a wet dough, then knead it into a smooth dough and cover it with a wet cloth.

2. When the dough is fermented and fluffy to twice the size, take it out, knead it evenly and exhaust it, and divide it into flour with the same size;

3. Suede and stuffing;

4. Cover the wrapped buns with a wet cloth and continue to simmer until the dough is fluffy and light;

5, hot and cold water can be put in the pot, and the fire will boil. Turn off the fire after 15 minutes, steam for 5 minutes, and boil.

Onion omelet

Raw materials:

1 carrot, 2 eggs, 200g flour, 1 onion.

Seasoning:

Salt 1/4 tsp, sugar 1/8 tsp, soy sauce 1/4 tsp.

Exercise:

1, break the eggs, and chop the carrots and onions separately.

2. Add water to the flour and stir it into a flowable batter.

3. Add seasoning and add eggs.

4. Add chopped carrots and chopped green onion and stir well.

5. Heat a little oil in the pot, turn to medium heat, pour in the batter and shake well.

6. Fry the omelet on both sides until golden brown.

7. After a little cooling, move the fried omelet to the chopping board and cut it into small pieces at will.

Steamed corn walnut cake

Raw materials:

75g of corn flour, common flour 155g, 40g of fine sugar, 3g of dry yeast, 5g of baking powder without aluminum, 5g of milk powder 10g, 240g of corn oil 10g of water, 6-8 red dates, 50g of raisins and 50g of cooked walnuts.

Exercise:

1. Soak red dates and raisins in warm water 1 hour. Wash the red dates, remove the core and cut into pieces for later use. Wash raisins and blot the surface moisture.

2. Put corn flour, common flour, fine sugar, dry yeast, baking powder and all other materials into a blender;

3. Add water to mix and stir into a slightly flowable batter, add most raisins and walnuts and mix well;

4. Pour it into a mold with salad oil on the inner wall, and smooth the surface slightly with an oiled spoon. I used a 6-inch cake mold;

5. Ferment in a warm and humid place to 2-3 times the height. I use the fermentation function of the oven to ferment in the oven;

6. Put the pitted red dates and the remaining raisins and walnuts on the surface, rinse them in a pot with cold water, steam for 25 minutes after the fire is boiled, and then simmer for 5 minutes after turning off the fire;

7. After a little cooling, take out the mold as soon as possible and put it on a shelf to cool and disperse the internal moisture.

Fried noodles with tomatoes and eggs

Raw materials:

2 pieces of tomatoes, eggs, onions, beans, Lamian Noodles cakes, oil and water.

Seasoning:

Salt, sugar, vegetable monosodium glutamate, pepper, tomato sauce.

Exercise:

1. Wash tomatoes, cut them into small pieces, and marinate them with proper amount of salt and sugar. Wash the beans and cut them into sections obliquely. Break eggs and cut onions.

2, sit a pot of hot water, after boiling, Lamian Noodles. Turn down the heat. Don't pull the noodles too thin. It's better to fry them coarsely. After the pot is boiled, take the noodles out of the cold water.

3. Stir-fry the eggs when pouring oil in the hot pot, and take them out after molding. Stir-fry tomatoes with oil and chopped green onion, add a little tomato sauce, add red soup, stir-fry a little beans and add noodles.

4, stir fry, use a little salt, vegetable monosodium glutamate, pepper.

colorful noodles

Raw materials:

300g of flour, 40-50g of carrot juice, 40-50g of spinach juice and 40-50g of water. (You can add a little salt)

Exercise:

1, carrot peeled and cut into small pieces, and add appropriate amount of water.

2. Stir it into a paste with a blender.

3. Then filter with emery cloth.

4. Take the juice for later use.

5. After washing the spinach, cut it into sections and add appropriate amount of water.

6. Stir into a paste with a blender.

7. Filter with emery cloth.

8. Take the juice for later use.

9. 100 gram of flour, about 50 grams of water and a proper amount of salt are kneaded into dough.

10 In the same way, 100 grams of flour and about 50 grams of spinach juice and carrot juice are kneaded into dough. Everyone should sober up for a while. The white one in the picture is still awake.

1 1, and then roll the dough of three colors into a rectangle.

12, the three surfaces are arranged in sequence.

9. 100 gram of flour, about 50 grams of water and a proper amount of salt are kneaded into dough.

10 In the same way, 100 grams of flour and about 50 grams of spinach juice and carrot juice are kneaded into dough. Everyone should sober up for a while. The white one in the picture is still awake.

1 1, and then roll the dough of three colors into a rectangle.

12, the three surfaces are arranged in sequence.

13. Brush the first paste with water, then press the second paste, then brush the water, put the third paste, and then press it.

14. Trim the shape instead of using four sides.

15, and then cut into strips of about 0.4 cm, so that each strip will have various colors.

16, put some corn starch on your hand, and press each one separately, so that it will be easier to press when you enter the dough press.

17, all right, we're going into the dough press.

18, coming out of the mixer, isn't it a bit wide?

19, the picture on the left is once pressed.

20. How many times has the picture on the right been pressed?

Sugar cake

Raw materials:

Medium gluten flour 150g, water 150g, salt 2g.

Plastering:

A little oil and a little sugar for everyone.

Exercise:

1. Pour the flour into the container.

2. Add water and stir well.

3, the bottom of the pot is hot.

4. Then add the batter.

5. Smooth and round with a spatula.

6. The bottom will protrude after cooking.

7. Wipe with sugar and oil.

8. The finished product will be like the bottom of the pot. Hard outside and sweet inside.

Cannabis paste candy roll

Dough raw materials:

300g of flour,160g of water (preferably120g of water and 40g of milk, or all milk can be softer) and 3g of yeast.

For padding:

60 grams of sugar and 30 grams of sesame paste, diluted with a little oil.

Quantity:

Six.

Exercise:

1, the dough ingredients are fermented together to double the size.

2. Then knead it evenly and roll it into rectangular pieces.

3. Apply sesame sauce (when sesame sauce is refueled, stir it thinly and apply it).

Step 4 sprinkle with sugar.

5. Then roll it up from one side.

6. Roll and rub.

7, then divided into 12.

8. The two incisions are upward and joined together.

9. Extend the small dose.

10, turn it over and it will become a flower roll.

1 1, put down the oiled steamer and wake it up for 30 minutes, or put it on a pad cloth with silicone oil paper to wake it up for a big circle.

12, then steam for 20 minutes, turn off the fire and open the lid after one minute.