Hello everyone, I am Brother Yang, and today I will share with you the rice of my hometown farmhouse, slurry water and grain noodles.
Baogu noodles have a unique taste and rich nutritional value, which is suitable for making various delicacies, and today's syrup rice dumplings made by Brother Yang are one of them.
First of all, the grain flour and wheat flour are mixed and mixed well according to 1:1, the pure grain flour is difficult to process and shape, add the appropriate amount of wheat flour, both from the taste and the production is necessary, in order to make the taste strong, you can add an appropriate amount of alkaline noodles, warm water and noodles, knead into dough or dough floc. It can be rolled by hand or machine-pressed, rolled out and cut into diamond-shaped pieces.
Machine sheeting
Stir-fry some food, fried leeks, fried garlic sprouts, and then pour oil and spicy seeds, which is indispensable for northerners to eat slurry water.
Boil some shredded potatoes under water, put in the bread grain dough sheet after cooking, pay attention to the easy sticking of the grain dough sheet after entering the water, stir it at the bottom to prevent sticking, and adjust the boiling slurry water after the dough sheet is cooked.
Finally, the appropriate amount of salt to taste, the slurry water wraps the grain noodles are done, especially simple, when eating, add oil and spicy seeds and fried leeks, the taste is sweet, sour and greasy, even the soup with rice is not a bowl of two bowls estimated that your stomach does not agree!