Ingredients (25 bowls)
On white flour... Five pounds
cinnamon... One point
rapeseed oil... Four two or five dollars
Dried ginger... One point
Chili noodles... Five dollars
Cumin... One point
aniseed...... Five points
table salt... Or
Grass fruit... One point
vinegar...... Five twos
Method of production
Put the flour into a large porcelain bowl, add water (about two pounds) and the dough, then put it into a large porcelain bowl, pour in four pounds of water, lift the dough with both hands, knead the dough with your fingers and palms for five minutes, then add two pounds of water to knead the dough (Figure 1). So, repeatedly add water and knead ten times, then wash directly until no starch becomes gluten. Then rinse the gluten with water.
2. Place a wooden figure on a large porcelain basin and place the 110th copper wire on the wooden frame. Scoop the starch water into the copper wire, filter into the basin, filter out the broken gluten, put it on the gluten block, and so on five times. After precipitating starch water in a large basin for about three to four hours, remove the water and impurities, leaving only the starch syrup.
3. Pull the gluten into one or two weights, pull it into acne, cook it in a large pot, remove it, cool it, tear it into a strip about 1 inch long and 1/5, about 3 cents wide, i.e. gluten strips, and place it on a large screen.
4。 Heat over low heat in an iron pot about 1 foot 8 inches in diameter, brush a layer of rapeseed oil on the bottom of the pan, then pour the starch syrup into the pan, pour it into the pan, and immediately stir with a small rectangular plate to make the starch syrup coagulate. to flour. A special "wood mud" is then used to continuously push the disc pressure so that the slurry burns evenly until about 8 of the dough is mature and tough. According to this method, the starch slurry is completed in stages.
5. Place a wooden board about two inches and a half minutes thick, about one foot and five inches wide, and about three feet long on the large board, and be smooth and smooth. To give
Spread the canola oil (five dollars) on the board, put the fried noodles while heating, rub, disc, place on one end of the board, cover with a damp cloth, and keep the temperature. From the hot dough pieces, take about two or two or five dollars, rub a strip about a foot long, pat it with your hands into a thick four-point dough sheet, smear it with a layer of rapeseed oil, and then use a rolling pin with a diameter of five minutes and a foot long, press it in the middle of the dough piece, push it forward evenly with both arms to the edge, and then roll it back, roll it into a thin dough skin about one point thick at a time, and then apply a layer of rapeseed oil, and use a knife to cut the four peripheries along to become a one-foot square dough piece, so that it is repeatedly made, and one by one rolls up for backup.
For every seven pieces, each steaming drawer, steamer basket with a strong fire for about 40 minutes, remove, after cooling, one piece separates, with leek leaf-shaped strips, that is, into the skin.
6. Star anise, grass fruit, cinnamon, dried ginger, fennel, made into a very delicate powder, mixed with seasoned noodles. Put the canola oil in a spoon. Burn at high temperatures for 10%, then leave the fire. When the oil temperature drops to 50%, add chili noodles and seasoned noodles. Put the spoon back on the heat and heat to nearly 100 degrees, that is, season the chili oil. Turn refined salt into brine.
7。 Take the flour and gluten and place in a small pot. Depending on the taste and preference of the eater, add salt, vinegar and flavored chili oil, stir well and place in a bowl.
peculiarity
The dough is thin and tough, the gluten is soft and cotton, spicy and delicious, appetizing, and it is a traditional snack in Qishan County.