Practice authentic Qishan handmade noodles: First, prepare a cauldron. Pour a proper amount of flour into the pot and add cold water according to the ratio of1:3. Next, it depends on your physical strength and endurance-knead the dough vigorously for a long time until it becomes muddy. And dough: put the new flour (not super flour, usually) into a basin, add water and knead it evenly in the same direction (it is better to knead the dough in the same direction), and cover it with a semi-dry cage cloth for 30 minutes.
Wash gluten: pour half a 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, also pour half a basin of clear water into the dough that has just been kneaded and become smaller, and continue to gently change the water ... Generally, the number of times of changing the water depends on feeling, the gluten is sticky, and the number of times is appropriate ... Hehe, there is no such thing as a good taste of gluten. Pour all the flour water washed with gluten into a big basin and let it stand until it precipitates on its own. ?
Boiling gluten: pour clean water into the pot and boil it. Wrap the washed gluten into strips, wrap them into sticks slightly thicker than the thumb, put them in the pot and cook them. Take them out with a colander, then tear them into smaller pieces and put them on the plate for later use. Fermentation: carefully pour out the upper layer of water from the surface water with clear water layer, leaving only the precipitated batter. Add a proper amount of "old noodles" for steaming steamed buns, stir well and let it stand in a warm place for fermentation. It takes about one day and night in summer, and it will be heated properly in winter for about three days. When the water with instant noodles smells slightly sour, it means that the next step can be carried out.
Method of rolling dough: put the batter in a small pot and steam it in a steamer until the dough is semi-soft and translucent without touching hands. Scrape a ball with a spoon, quickly roll it with an oiled rolling pin into a dough slightly smaller than the size of a steamer drawer, and put it in the steamer drawer. Traditional method of rolling dough: after all the dough is rolled into dough, quickly open the fire and steam it in a steamer. If you want to eat the pastry which tastes harder and stronger, please roll the pastry again, then put it in a pan and bake it with slow fire. ! The above process of rolling dough is as short as possible, because the dough is not ripe at this time, and once it is completely cooled and steamed, it will not taste good! Remember. Generally, it is good when the dough becomes transparent.
Qishan noodle seasoning is also very particular. Salt should be turned into salt water, and chili pepper should not be too spicy. Seasoning soup is marinated:1.Soup: flour paste should be prepared first. Mix the high-gluten flour with clear water, knead it into hard dough, and then wash it with clear water. When the washed flour water becomes thicker and whiter, pour it into a container and let it settle. In this way, until the flour water is not turbid, the dough left after washing is gluten, and the precipitated water on the container is skimmed, and the precipitated part is flour paste. Spice water for cold noodles is made by boiling water with a little flour paste (the ratio of water to flour paste is 25:1). The specific method is as follows: after 500g of water with flour paste is boiled, 50g of Amomum tsaoko, 30g of anise, 40g of Alpinia officinarum, 50g of fennel, 20g of cinnamon, 50g of alfalfa and 30g of rice stalk are roasted into powder with a dry pot and put into a seasoning bag. Spice water for cold noodles is made by boiling water with a little flour paste (the ratio of water to flour paste is 25:1). The specific method is as follows: 500g of water with flour paste is boiled, then seasoning powder, 8g of monosodium glutamate, 5g of soy sauce12g of fried kelp powder are added, and the taste is adjusted.
2. Marinating: Stir-fry a spoonful of onion, ginger and garlic, a teaspoon of noodle sauce (the purpose is to change color, because the noodle sauce loves to paste the pot, but it can't burn), quickly add about 5 kilograms of water (about 2 kilograms after it is finished), add seasoning and simmer, and take it out for use. (It can also be pulverized into powder and mixed with Chili noodles while splashing oil.)
3. Garlic soup: Garlic is mashed with cold boiled water for later use.
4. Spill pepper with oil: when the oil is cooked, cool and cool for about 120 degrees, then pour pepper (put the onion into the experiment, and it is appropriate to turn yellow in one minute). If the oil temperature is too high, the pepper will be bitter, and if the oil temperature is too low, the pepper will not be fragrant.
The ratio of Dahongpao Chili noodles, spices and chili pepper is about1:5.
Spices: star anise180g, pepper 220g, ginger slice150g, galangal 50g, licorice root100g, bibb 55g, cassia twig100g, cinnamon bark100g, and white peony root.
Black pepper100g, Amomum tsaoko, Amomum villosum, Amomum tsaoko, Amomum villosum, Alpinia officinarum, Zingiberis Rhizoma, Amomum villosum and Pericarpium Citri Tangerinae.
Seasoning: salt, sesame
1, mix the spices in the formula, bake them in a dry pot and grind them, and grind Shaanxi red pepper (don't grind them into noodles), and blend them.
2. Add salt and sesame seeds and mix them evenly. Generally, these things are always about 1/3 in the container, which is too much to be afraid of spilling oil.
3, heat the oil, wait for a little cold, put a little oil in the dry chili pepper, stir well.
4. Reheat the remaining oil, turn off the fire, wait a minute, and then pour the hot oil into the chili pepper just now.
All right.
Tips * * Oil must be vegetable oil, salad oil, blended oil and the like, which can't stimulate the fragrance. The fire is so hot that it smokes. Turn off the fire and cool for a while. When it doesn't smoke, end it up and pour it into the chili pepper cup. Why do you want to cool down? It will be dark in chili pepper if the oil goes down.
* * Pour more oil, at least to completely cover chili pepper. After pouring it for five or six minutes, drop a few drops of vinegar into it and the fragrance will be hooked up immediately. Vinegar should be authentic Qishan vinegar The dough made by fine processing can truly reflect the flavor characteristics of Qishan authentic handmade noodles, such as "white, thin, light, soft, strong and fragrant", which makes people never tire of eating.
Note: You should not be lazy when kneading dough, because this will directly affect the chewiness of dough. Roll noodles. Take the cooked dough to the chopping block while it is hot and quickly roll it into a thin and even dough sheet. Pay attention, take less roll every time, move quickly, pay attention to safety, and don't get burned. The thinner the better. Enough is enough. Chopping boards can be made of glass, rolling pins are mostly made of metal, and stainless steel tubes are best and smooth. Steamed. Put the dough on a steamer with a large pot and steam it for 7-9 minutes. If it is too long, it will be cooked, and if it is too short, it will be born. Cool the steamed dough, cut into strips and add seasoning.
Cold rice noodles are generally eaten cold. In recent years, people with good deeds have eaten cold rice noodles hot, that is, steamed and eaten now. Therefore, some people call them hot rice noodles, which have a special taste and are favored by the market. It seems that any snack is not static, but is constantly developing and changing. Processing technology of Qin Zhen rice skin;
Ingredients: rice1000g (raw materials are indica rice and japonica rice, and glutinous rice is too sticky to be made), cold water 5000g, and boiling water1000g.
Method: 1, clean the rice, soak it in clear water for 4 hours (6 hours in winter and 2 hours in summer), soak it soft, and it is advisable to crush it by hand when the rice blank is swollen and has no dry white core.
2. Pick up the soaked rice, add 5000 grams of clean water, and grind it into pulp in a stone mill or a refiner. You can get 7000 grams of rice pulp per 1000 grams of rice. The rice slurry ground from the refiner should be neither thick nor thin. The thickness should feel like water starch by hand, and the thickness should be thick and mushy. (Note: Operation of the refiner: put a bucket above the refiner and a faucet below the bucket. When refining, turn on the faucet and put a small amount of water into the hopper of the refiner. After turning on the power supply of the refiner, pour the soaked rice into the hopper of the refiner, and grind the pulp while discharging water).
3. Directly pour boiling water1000g into the basin filled with rice pulp, and fully stir while pouring, so as to stabilize the temperature of the scalded pulp at about 45 degrees. (Note: the consistency of rice slurry should be moderate. The concentration measurement method is to scoop up the slurry with a spoon, lift it and slowly fall down, so that the slurry will be linear and will not break.)
4. Boil the water in the pot with strong fire, take a special cage drawer and spread it with wet and dense cage cloth, spread the cage cloth evenly by hand, without wrinkles, then scoop two spoonfuls of slurry on the cage cloth, pick up the cage with both hands and do a 360-degree circumferential tilt rotation to make the slurry thickness uniform, spread the rice slurry into a round pancake until it is full, then put it in the pot horizontally, steam it with strong fire for 3 minutes, and then take it out of the pot and uncover the lid. (Note: The concentration of slurry should not be too high, otherwise the quality will be affected. Steaming is the key, and the sooner the better).
5. Take out the cage drawer, remove the cage cloth, pour it upside down on the table, sprinkle some cold water on the cage cloth to separate the cage cloth from the rice skin, and tear the cage cloth from the rice skin. During this process, pay attention to the light action to prevent the rice skin from being torn. Continue to make rice skin according to this method, and smear a little vegetable oil on each prepared rice skin and stack it for later use.