Starting from Xi'an, along the highway all the way to the west, you come to Qianxian, because of Qianling, the cuisine here is more or less inextricably linked to this imperial tomb or the imperial family. Qianxian was called Qianzhou in ancient times, and the three treasures of Qianzhou were: "pot helmet, noodles, and tofu brain". It is a common saying that spreads in Shaanxi folk.
Legend has it that in order to build Qianling, more than 400,000 workers were mobilized, and because of the huge project and the difficulty of cooking, the workers used helmets to make pots and steamed steamed buns in helmets, so there was such a delicacy as "pot helmets". Nowadays, on the street of Chengguan Town, Qianxian County, there are many old brands selling pot helmets, and most of these old brands are set up on the street and sold now.
Traditional pot helmets are usually made of white noodles, without any seasoning, the reconciled noodles are divided into about one pound of dough each, and after repeated rolling, they have a strong noodle flavor. As the saying goes, "the pot helmet is like a pot lid", but the Qianxian pot helmet is not famous for its big, but for its shape and its taste.
Under the skillful technique of the master, the dough has a uniform indentation, and the pot helmet that is baked in this way is shaped like a chrysanthemum, the skin is thin and thick, the entrance is crispy, and the taste is long-lasting.
With the improvement of people's quality of life, the pot helmet has also been innovated, the yellow pot helmet is based on the traditional pot helmet to add rapeseed oil and salt, the taste is more fragrant and delicious. Although machines are now used instead of manual and noodles, the production method still adheres to the traditional process.
To make pot helmets, the levers are irreplaceable, and the Qianxian pot helmets need two bars with a thickness and a thin one. First use a large bar to roll out the dough in a round circle, sprinkle sesame seeds, and then use a small bar to press out the imprint on it, do not underestimate this step, to press the pattern evenly, press it well, but it is not an easy task, this pot helmet has no tricks, and the taste is greatly reduced.
The two hands must be properly coordinated, the right hand must continue to press the bar, master the strength, so that the pattern pressed out can be consistent in depth, the left hand constantly rotates the dough cake, in order to ensure that the pot helmet is perfect and not deformed, like the master's skilled craftsmanship, there is no several years of kung fu can not do.
Press the pattern of pot helmets, the last step, is the store in the middle of the pot helmet, cover a seal with their own business name, this is a mark, but also the confidence in their own craftsmanship.
The pot helmet that has been rolled out is next going to be on the pot, the pot used by the Qianxian pot helmet is not an ordinary pot, it is a small iron pot called "three fans", and the three fans are small charcoal ovens such as noodles and general baked cakes in Shaanxi, which are divided into chains, medium hammers and bottom hammers. The upper chain faces upwards and the middle chains face downwards, and are hoisted with three iron bars and covered on the bottom chains.
The pot helmet that has been set, face down, is first placed on the upper hammer for branding, which is mainly to color the wavy pattern after rolling, so that the noodles can be further fermented and finally shaped. Then bake in a bottom tweezer.
During this period, we must look diligently, turn over diligently, turn diligently, and achieve "three flips and six turns", so that the pot helmet can be heated evenly, about ten minutes, a golden-faced, fragrant pot helmet is good, the hot pot helmet not only eats crisp, smells incense, because of the process of baking, basically evaporated all the water, so the pot helmet can be placed for a long time, the face incense of the pot helmet has been drifting from the Tang Dynasty to the present, floating in the land of Sanqin, rooted in the heart of the father and elder of Sanqin.
Out of the Shaanxi people's preference for pot helmets, pot helmets everywhere have matching delicacies, and like other places in Shaanxi, Qianxian pot helmets also have their own perfect match, that is, sauce and spicy seeds.
The preparation is very simple, that is, the lotus vegetables, green onions, ginger are cut into very small pieces, which is the basic form of making sauce, and it is the most common way to eat it with pot helmets and pasta.
The next step is to stir-fry, the oil in the pot is heated to 7 to 80%, pour in the onion ginger, Qianxian special soybean sauce and lotus vegetables, constantly stir-fry, seasoning, just add salt and thirteen spices, you can get out of the pot.
In this pot of sauce covered with spicy noodles, almonds, and sesame seeds, the boiled hot oil is poured on it, the aroma is suddenly stimulated, the oil and spicy seeds are constantly churning, the aroma, the aroma of all the ingredients, so combined, can not be separated.
Source: Shaanxi Radio and Television Station Good Steward
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