Churn! A local delicacy popular in the Shaanxi-Gansu-Ningxia region. The churned dough in northern Shaanxi is made of buckwheat, the churn in Longnan is made of potatoes, and the longdong and Guanzhong regions of Shaanxi prefer to be made with white or cornmeal. The dough has a playful name called "coaxing uphill", which means that the dough has a large water content, is easy to digest, and is easy to be full and hungry. The peasant man finished eating the churn and went to work in the field, and when he went uphill, he was full of energy, and soon he was hungry. Churning dough is also a delicacy in the countryside to measure the cooking level of the new daughter-in-law, and the light of the churning ball shows that the daughter-in-law's cooking level is high!
The following to share with you the practice of stirring up the dough, the shortcomings of please put forward more comments and suggestions!
Prepare cornmeal (very fine) and white flour in half in a pot and add a spoonful of salt. You can add more white noodles to make the taste more delicate.
Add one scoop of alkali. The main purpose of adding salt and alkali noodles is to make a churning tendon.
Stir while adding water.
Stir in one direction until there are no small particles in the batter. The batter is moderately thin and thick.
Bring most of the water to a boil in the pot, slowly pour the batter into the pot with one hand, and quickly draw a circle in one direction with a rolling pin (the kind of dumpling skin) in the other hand.
After pouring the batter, turn to medium-low heat and continue stirring.
If it feels thick, add boiling water a little while stirring; if it feels thin, grab a handful of cornmeal or white noodles, slowly sprinkle it into the pot from between your fingers, and stir quickly. Pick up the batter with a rolling pin, and if the batter is left in a drawn-up shape, it will be thinner. At this time, the fire is twisted to the minimum, and one action is repeated continuously: stir!
Disturbing the group is actually a very laborious task. "Stir the dough well, stir it 9981 times", and it is said that it is stirred 360 times. Anyway, you are dead stirred, don't leak the bottom of the pot! The longer the stirring, the more vigorous the stirring. Stir for about ten minutes, watch the pot continue to bubble, then the churning ball is almost cooked.
Cover the pot and simmer for three or four minutes.
Scoop the batter into a flat bottom dish with a spoon while hot
Let cool thoroughly
Place the dried churn buckle on the board
Pour a little water on the surface of the dough, dip the knife in the water and gently cut the strips.
Pour over the prepared sauce (please refer to my video about making the sauce), add the sautéed leeks and shredded chili peppers.
It's spicy and sour, and it's more delicious than cold powder.
The dough is called "water siege city" when it is hot, and it can also be made of leaky fish, or it can be boiled and stirred.
Please also watch the churning video I uploaded, the process is more detailed!
Please pay attention: just love this loess, there are more Northwest cuisines for you to share!