condiments

200 grams of flour

condiments

Eggs (of hens)

1

sesame

1

red onion saloon

1/4

condiment

salad oil

Proper amount

salt

1/4 teaspoons

Sichuan pepper

Proper amount

Yeast yeast

1/4 teaspoons

water

Proper amount

Method for frying prickly heat

Material assembly drawing:

1. Put a proper amount of cold water into the pot and add 1/4 shallots.

2. Add appropriate amount of pepper granules and bring to a boil.

3. Cook until the pot has a strong Chili flavor, and turn off the heat with the remaining half of the water.

4. Spoon the cooked soup in a white porcelain bowl, and you can see that the soup is light sauce red, which is very beautiful. Put the soup aside and cool it to a slight temperature. Add 1/4 teaspoons of salt.

5. Add 1/4 teaspoons of yeast.

6. Stir well and let stand for 5 minutes until the yeast dissolves in the soup to form yeast water.

Dough mixing method and baking;

1. Put the flour into the basin and dig a small hole in the center of the flour with chopsticks.

2. An egg was knocked into a small hole in flour.

3. Use chopsticks to pull the flour at the edge of the small hole inward, so that the egg liquid and flour are fully mixed to form egg powder floc with a large amount of dry powder.

4. Pour a proper amount of yeast perfume into the remaining dry flour several times.

5. Stir the dry flour and yeast water evenly with chopsticks to form wet flour wadding without dry powder.

6. Knead all the flour into a ball by hand and knead it repeatedly.

7. Knead into dough with smooth surface

8. Cover it with a clean kitchen cloth and let it stand for 30 minutes.

Preparation and baking of batter;

1. Put the baked dough on the chopping board and knead it into a long cylinder by hand.

2. Divide the cylindrical strip dough into pieces of equal size with a knife.

3. Take a batter, gently press it on the surface of the batter by hand, and roll it back and forth on the chopping board.

4. Make the dough into short cylindrical dough with smooth surface.

5. Dip a proper amount of cooking oil with a brush and evenly brush a layer of cooking oil on the surface of the short cylindrical dough.

6. Repeat the above steps, knead all flour dough into short cylindrical dough, brush the surface with a layer of edible oil, cover it with a layer of plastic wrap, and let it stand for at least 1 hour.

One of the kneading methods of noodles:

1. Take a baked dough, gently press it with your hand and roll it back and forth.

2. Knead the dough into a long rough surface with smooth surface.

3. Hold both ends of the rough surface with your left and right hands respectively, shake them up and down together and gently pull them out.

4. Make noodles into long and thin noodles

5. Hold one end of the spaghetti by hand and turn it back to the middle, with the port flush with the other end.

6. Long noodles and two parallel noodles form a ring noodle.

7. Hold both ends of the torus with both hands, shake it up and down, and gently pull it out.

8. The doughnut is pulled into a slender noodle.

9. Grab one end of the spaghetti with your hand and turn it back to the middle. The port is flush with the other end and forms four annular surfaces in parallel.

10. Hold both ends of the torus with both hands, shake it up and down, and gently pull it out.

1 1. The doughnut surface is drawn into a slender noodle.

12. Slim noodles are wrapped around chopsticks from one end to form circular noodles.

Frying technology, one of the kneading methods of noodles;

1. Wrap the noodles with chopsticks

2. Put a proper amount of cooking oil into the pot and heat it to 70% to 80% heat.

3. Move the noodles to the edge of the oil pan and fry the lower end in the oil pan first.

4. After the noodles at the bottom are set, put all the noodles into the pot.

5. Take out the chopsticks and fry the whole dough.

6. until the surface of the noodles is golden yellow, take out the noodles with oil control, put them on oil-absorbing paper, and absorb the excess oil on the surface of the noodles.

The second method of kneading dough:

1. Prepare a small dish of black sesame or white sesame, take a baked dough and roll it in sesame.

2. Let each piece of dough be evenly covered with a layer of black sesame seeds.

3. Press lightly with your hand and scroll back and forth.

4. Knead the dough into a long strip of rough surface, and hold the two ends of the rough surface with both hands. Shake your left and right hands up and down together and gently pull them out.

5. Make noodles into slender noodles

6. Hold one end of the spaghetti by hand and turn it back to the middle, so that the port is flush with the other end, so that the long noodles form two parallel annular surfaces.

7. Hold the two ends of the torus with both hands, shake it up and down, and gently pull it out. Pull the ring-shaped noodles into long strips of thin noodles, hold one end of the thin noodles by hand and turn it back to the middle, with the port flush with the other end.

8. Form four annular surfaces in parallel, hold both ends of the annular surfaces with both hands, shake them up and down, and gently pull them out.

9. The doughnut is pulled into a slender noodle.

10. Hold one end of the spaghetti with your hand and turn it back to the middle.

1 1. At the same time, put the folded face on the other side of the face so that both ends of the face are on the same horizontal line.

12. Knead the two ends of the noodles together by hand to form an 8-shaped circular noodle.

The second method of kneading dough is frying:

1. Fold the splayed torus

2. Put a proper amount of cooking oil into the pot and heat it to 70% to 80% heat.

3. Take one end of the figure-eight torus in hand and move it to the edge of the oil pan.

4. Fry in the oil pan.

5. Turn over with chopsticks during the period.

6. When the noodles are fried to golden brown, take out the noodles after controlling the oil and put them on oil-absorbing paper to absorb the excess oil on the noodles.

Cuisine characteristics

Tomb-Sweeping Day is coming, and the Cold Food Festival is in the early stage of Tomb-Sweeping Day. It is estimated that few friends know about it. The "Cold Food Festival" originated in Mianshan District, Jiexiu City, Shanxi Province, with a history of 2640 years. It was once known as the largest folk festival, and it was also the only festival named after the dietary customs among the traditional festivals of the Han nationality. The Cold Food Festival, also known as "Smoke-free Festival", "Cold Food Festival" and "Hundred Days Festival", is on the150th day from winter to the future. Because it is close to Tomb-Sweeping Day, it merged with Tomb-Sweeping Day on the same day after the Tang Dynasty.

But in Shanxi, the custom of Cold Food Festival still exists. The day before Tomb-Sweeping Day, most parts of Shanxi celebrated the Cold Food Festival. Some places, such as Yushe County, celebrated the Cold Food Festival two days before Tomb-Sweeping Day. Yuanqu County also pays attention to Tomb-Sweeping Day's Cold Food Festival the day before, and the light cold food the day before.

Regarding the diet of the Cold Food Festival, Shanxi is also different. In the south of Shanxi, people are used to eating melon seeds and twist. Today, the production of fried seeds is introduced. Fried zongzi originated in Hongdong County, Linfen, Shanxi Province. Hongtong County is one of the cradles of ancient civilization in China, and was once the largest immigrant in history. So, now sozi is found all over the north and south.

"Sazi" is the "cooler" of the ancient cold food festival and a famous seasonal food. Li Shizhen's Compendium of Materia Medica in Ming Dynasty. Tanabe clearly said: "jiaozi, a cold and fast food, also uses glutinous rice flour and flour, adds a little salt, pulls a rope button and twists it into a ring, and ... the entrance is as crisp as Ling Xue." It can be seen that prickly heat and twist, an ancient unusual food, can be compared with it. "Cold with appellation, beginning in the book of rites? Man: "The courtship is actually yellow, white and black. "Zheng Sinong's note:" Courtship is called Qing, and it has no food. It's advanced and cold. "Cold food utensils are cold food made of wheat, rice, millet and other raw materials fried in flour, and later refer to dry food eaten cold. As a sacrificial object in the Zhou Dynasty, the Cold Food Festival proves the origin of the Cold Food Festival and is closely related to the worship of gods.

During the Spring and Autumn Period and the Warring States Period, the "cold food utensils" eaten at the Cold Food Festival, where smoking was prohibited, mainly referred to flour fried foods such as melon seeds and twist.

The "cooler" in the Southern and Northern Dynasties was a pancake. Jia Sixie's Book of Qi Yaomin said: "A thin doughnut, a cold vessel, and flour mixed with honey." Deep-fried to golden brown, it can be eaten, and its taste is extremely crisp and beautiful, similar to today's dessert. According to historical records, during the Five Dynasties, Jinling's "cooler" was exquisitely made, which "surprised people with chewing". Su Shi praised this in the poem "Cold Weapons": "You can find jade by rubbing it with your hands, and the jade oil is light yellow and deep. Sleep at night, drink good wine in spring, crush beautiful women, and hug gold. "

In modern times, fried foods made of cold noodles, such as food seeds and twist, are still very popular foods in our country. (The bold part comes from historical records and is for my study only. ) I often see fried melon seeds in front of the counter of Suzhou supermarket, 14 yuan a catty, which gives me the feeling that it is too expensive!

The golden scorpion, like a Phnom Penh collar, is displayed layer by layer, light and beautiful, such as gold bar winding, zigzag and amber-like sculpture, which makes people fondle it.