Have you eaten the dough? I had the privilege of eating once when I traveled to Shaanxi, don't look at this unassuming, but the taste really amazed me for a long time, so that I left Shaanxi and still looked for tutorials on the Internet, wanting to make a bowl of churn dough eaten in Shaanxi.
The churned dough is a specialty of the northwest, defined as "a paste made of mixed noodles", which is especially delicious in Shaanxi, Gansu and Ningxia. In the 60s and 70s, it can be said that the farmers' life-saving meal was a life-saving meal, when the peasants' ration standards were low and the coarse grain was plentiful. The farmhouse does not leave the dough at almost every meal. The reason is that the water content of the churn is large, and a small amount of flour can make a large volume of food to fill the hunger.
Try not to live up to people, after many attempts, finally made a churn that looks like that, today I will share the method with you, friends who like to eat churn can try to do it.
Ingredients: cornmeal, wheat flour 1:1, green vegetables, carrots, ginger and garlic, white sesame seeds
Directions: Put cornmeal into water, mix into a yogurt-like thick batter, add the water little by little, do not have gnocchi, and put the batter aside for later.
First of all, to mix a sauce, the sauce of the churn can be described as the soul, ginger and garlic minced into the bowl, add paprika, white sesame seeds, pour a spoonful of hot oil, and then add soy sauce, vinegar, chicken essence, salt seasoning, the sauce is ready
Next we deal with the side dishes, the greens are cut into small pieces, the carrots are shredded, the hot oil is put into the pot, the soy sauce is added, the oil consumption is super soft and can be put out for later, and the next step is the most important step, making the churn, this step requires patience.
Before the preparation of the batter, pour into the pot, remember to use a non-stick pan, not a non-stick pan, wipe the pot with cooking oil in advance, the batter under the pan along one direction to stir, the whole process of medium-low heat, while stirring while adding wheat flour to the inside, in one direction to draw a circle stirring.
Stir until it feels a little hard, blister in the middle, adjust the minimum heat, cover the pot and simmer, stir once every one or two minutes, repeat the lid for about ten minutes, and finally you can see that the churn has become a very smooth and thick look.
The last step, put in the bowl in advance to prepare the sauce, and then put in a few roasted stir-frying dough, put in the advance fried vegetables can be eaten, with this method to make the dough is really soft and sticky, but also very strong, you can try it.