Dipping slices, also known as dipping tips, dragging leaves, dipping slices, is a traditional specialty pasta snack that is cooked with a variety of vegetables dipped in noodles. It is a specialty of Shanxi Province. When dipping the slices, it is better to dip them with tomato sauce and vinegar, and add garlic paste, chili peppers and other accessories, with nearly 30 varieties.
Yugu leaf, a kind of grass in a rural field.
The uniqueness of the dipping slice is in a "dip" word, the noodles and vegetables are tightly glued together, and the water cannot be boiled. The practice of dipping the film is not complicated, and it is a popular technology in Qingxu, but there are also some tricks that outsiders do not know. In his spare time, he was invited by a friend to go to Qingxu to eat pure and authentic dipping slices, and also stole the authentic traditional practice of dipping slices back from the master.
1. Put the ordinary flour into the basin, put a small handful of bean noodles (you can also add some buckwheat noodles), pour in warm water, about 40 degrees, the water should be added little by little, while adding water, while using chopsticks clockwise stirring, the batter is viscous. Adding bean noodles and using warm water and noodles are both to make the noodles stick more tightly. 2. Let the batter sit for 20-30 minutes.
3. Let the batter sit smoothly without gnocchi. The leaves of the jade valley are clean and dried until there is no moisture on them. 4. Take a piece of Yugu leaf and attach the back of the leaf to the batter.
5. Press the leaves flat down with your fingers, and the harder you press, the more batter you dip. 6. Pull the rhizome of the leaf up with the trend, the surface of the leaf is dipped in batter, put it into a pot of boiling water, cook the dipping slices on a low heat, and it is easy to cook the batter hanging on the top of the dish on high heat. Dip the leaves into the pan one by one, cook about 20 pieces at a time, fish out and continue to finish the rest. 7. The noodle dish is easy to cook, cook for a short while on it. Remove and pour
8. If you use beans and potatoes to make dipping slices, the beans and potatoes (potato slices) should be cooked in advance. Eggplant does not need to be cooked, just cut into square slices. 9. The back of the jade valley leaves is very hairy and easy to hang the batter, other vegetables should be sprinkled with some dry flour on the top of the batter, so that it will not be separated when cooking. 10. Eat dipping slices vinegar to blend the sauce to the method click on the blog post below "Spinach Drag Leaves".
Dipping slices, also known as dipping tips and dragging leaves, is a pasta dish that is cooked with a variety of vegetables dipped in noodles. First, wheat flour or sorghum noodles, bean noodles and eggs are gradually added to the water and twisted into a paste, and then the vegetables Yugu leaves (also called green valley leaves, lao lai qing), beans, eggplant, potatoes, cabbage leaves, spinach leaves and other dipped in batter and cooked. The noodle dish is even, green and white, smooth and refreshing, and it is tireless.
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