The real folk food "churning dough", in northern Shaanxi, almost every family will do it, eating hundreds of years of production materials: production method:

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 it was a life-saving meal for farmers. There are two ways to eat the dough, one is the water siege, the other is the drifting fish, including corn dough and potato dough, especially poured with sizing water, eat delicious and delicious, and have the effect of reducing fire and relieving the heat.

Not known, real folk food. In the case of Shaanxi, the poor peasants in Guanzhong and southern Shaanxi have eaten almost every family for hundreds of thousands of years. The dough is boiled with fresh cornmeal into a paste, and when it is made, it is stirred with a stick or spoon in the pot, and the cornmeal will clump when it is stirred slowly, so the local farmers call this rice churning dough.

Cornmeal to taste, a little white powder, a little millet

1, the pot with an appropriate amount of water, ignition and boiling, if there is millet, you can first cook millet into millet porridge;

2, with cornmeal evenly stirred in the boiling water or millet porridge pot, the left hand grasped the cornmeal while slowly sprinkling into the pot at the same time, the right hand to take a stick or spoon in the pot to stir hard, remember to stir one aspect, and to stir very evenly, do not let the noodles into raw dough blocks, there is no little pimple! Cornmeal Cornmeal after sprinkling, and then the same method sprinkled with wheat flour, as the saying goes: stir the dough to be good, stir a hundred stirs, the more stirred, the better it will be!

3, in the process of stirring, use medium heat, if it is an induction cooker, pay more attention to holding the fire, if necessary, to lift the pot, do not let the bottom of the pot fall.

4, the final semi-finished product stirring thin can be chopsticks from the pot about 15 cm, and slowly flowing downward churn ball continuous line is appropriate or with a large iron spoon inserted into the middle of the churn dough does not fall as a decisive condition; it can also be decided according to their own preferences.

5, to be stirred in a thin and even, when there is no pimple, small fire, and always to stir or turn the pot, must not stick to the pan smoke! Don't burn for a few minutes and want to try ~ don't be afraid to wait, it is better to burn more time, do not eat half-life, be careful of your stomach!