One weekend, idle, somehow I remembered this delicacy from my hometown. Although I have been watching my mother do it around the pot since I was a child, in order to be foolproof, I still opened my mobile phone to look for ways to do it online. The more I looked at it, the more hungry it became, and the Halazi only swirled in his mouth. So, I went into the kitchen, and the noodles, boiling water, stirring the noodles... Just when they were busy, their daughters-in-law and children followed. Daughter-in-law asks what to eat? I said: Paste. What is it for? eat! Looking at the shocked expressions of the two people, I couldn't help but laugh in my heart.
Yes, this bowl of paste, for a homesick northwestern person, you just take the mountain treasures and seafood, he is reluctant to change with you!
Seeing this, my friends in the northwest also know what kind of food I am going to introduce today. Yes, churn! This is a kind of local cuisine popular in the Shaanxi-Gansu-Ningxia region. However, the Qiang people in Wenchuan, Sichuan actually did the churning, which surprised me! 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 when he went downhill, he was hungry. It is said that Zhuge Liang invented it when he was fighting in the Qishan Tun army in Shaanxi Province, and I think it is pure nonsense! The steamed bun was invented by him, and when did the churn become his patent again? I see a lazy woman in the northwest countryside, lying on the hot kang for a day, seeing that the man who worked in the field was coming back, too late to cook, so he boiled a pot of water, sprinkled a few spoonfuls of flour, made a pot of paste, and then achieved this delicacy!
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. Some friends on the Internet said that it is good to use a pressure cooker to disturb the group. I haven't tried. I made it in a wok, with one hand in my hand and a rolling pin in the other, and it was very strong!
The stirred dough is eaten while it is hot and called "water siege city", and it can also be made of leaky fish, cut into pieces of cool, and can also be boiled and stirred.
As the saying goes: the churning dough is delicious and the pot is difficult to wash! Well, gather the whole family together with rock-scissors cloth!
This is the second time I have done the churning dough, sour and smooth, very strong, come and see!
Put cornmeal (very fine) and half white flour in the pot, add a little alkali noodles (for strength) and salt, stir while adding water, and live into batter. Moderate consistency is sufficient. You can add more white noodles to make the taste more delicate.
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! When I was tired, I called our fat guy to help.
This kind of thick can be
Stir for about ten minutes, cover the pot for three or four minutes, and watch the pot continue to bubble, then the churn will be cooked. Make the leaky fish while it is hot, or put it on a stainless steel plate and let it cool and cut it into a cold mixture, or scoop a spoon into a bowl while it is hot and eat it with a sour and spicy sauce.
Hot Eat: Water Siege City
Cold to eat
Preparation of the mixed dishes and dipping water: wash and cut the leeks into small pieces, cut the red peppers into strips, put the two into a bowl, pour the hot salad oil on it, and stir well. Dipping water is the same as the spinach lump dipping method introduced in the previous issue.
For reasons of space, the practice of leaking fish will be introduced tomorrow.
Friendly tips: Due to taste problems, non-Northwest foodies still do not easily try to do this dish, I am afraid that you ruined a pot, hit a pot of paste, two mouths to dry the drip!
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