Method of frying dough
1. First, select shallots and coriander, and wash them with clear water. The roots of small rapeseed are also removed, and then washed for later use.
2. Wash the mung bean sprouts and put them on a plate for later use. Take 500 grams of flour, mix the flour, put it in a basin and cover it for later use.
3. Pour a proper amount of water into the soup pot to boil, then roll out the dough with a rolling pin and tear it into small pieces by hand after boiling.
4. Put the cooked dough into a basin for later use, then heat it with oil in another wok, add shallots and stir-fry until fragrant, then add bean sprouts, and then pour the dough pieces. Stir-fry for a while, add salt, monosodium glutamate, chicken essence and sesame oil, and then add the coriander prepared before.
Hanzhong rice skin is named after its origin in Hanzhong area. Wash the rice, soak it and grind it into slurry, then brush it with oil in a special basin, pour in a proper amount of rice slurry and steam it in boiling water for a while. Eat it while it's hot, and add seasonings, mainly garlic juice and Chili oil, with garlic flavor in hot and sour.
Brief introduction of Qishan handmade noodles pi
Qishan handmade noodles are the best in Qishan county. When making, just wash out the gluten from the wheat flour first, then roll the starch into pancakes, and finally steam it in a steamer. The prepare cold rice noodles are soft and sticky. The seasoning is mainly grain vinegar and Chili oil brewed locally in Qishan, supplemented by washed gluten, which is evenly mixed in a small iron pot. The main characteristics of its taste are sour, spicy and fragrant.