Churn dough is a kind of northwest farmhouse rice, and I, an authentic Jiangnan person, have never eaten authentic churned dough. I know that the term churn is read in Jia Pingwa's "Polar Flowers", the yellow corn batter is poured with red and shiny oil and vinegar water, and the verdant green onions can be described as full of color and fragrance. Unconsciously, he couldn't help but follow Jia Lao's pen to touch his hand to make a bowl to feel it.
By Lady Chef
<h2>Royalties</h2>
1 small bowl of corn flour
1/3 small bowl of flour
7 small bowls of water
1 scoop of peanut oil
Vinegar 2 scoops
2 cloves of garlic
1 slice of ginger
1 fresh millet spicy
Light soy sauce 2 scoops
Soybean paste 0.5 scoops
A pinch of salt, black pepper, cumin each
1 spring onion
<h2>Practice steps</h2>
1, and noodles, measure a small bowl of corn flour into a large bowl, add the same small bowl of cold water to stir into a paste, can not be thick, can not be too thin, the ratio of water surface 1:1 is more appropriate, with chopsticks a dip up can lift the line can be
2, with the same amount of corn flour in the same small bowl of 6 bowls of water into the pot, burn until it seems to be open, the water surface is calm, but the bottom has bubbled
3: Pour the corn batter into the pot and stir in one direction with a rolling pin while pouring, stirring continuously
4, one hand with the rolling pin keep stirring, the other hand directly grab the flour into the pot, to sprinkle evenly. I sprinkled 1 handful of flour by hand and then switched to a flour sieve and gently sifted the flour into the pot a little bit, the rolling pin has been stirring non-stop, the flour sieve down is more even than sprinkling, the flour is looser, it is very good to stir well, it is not easy to get powder lumps.
5, the rolling pin can not stop, to keep stirring in one direction, until the pot inside the paste bubbles, and finally the bubbles pop, bubbles burst and splash
6, at this time switch to low heat, or continue to stir in one direction, cook until the rolling pin in the batter can stand up for a second or two can turn off the heat, cover the pot lid and simmer for a while
7: Heat the oil in another wok and stir-fry the shallots, ginger, garlic and chili pepper rings to bring out the aroma
8: Add soy sauce to stir up the sauce aroma
9, pour boiling water, then add a little soybean paste, cumin, salt, grind in black pepper, stir well and turn off the heat, add vinegar, the amount of vinegar can be appropriate more, there is a sour taste more refreshing
10, take the bowl, put into the churn, and then pour into the soup water soaked in the churn, no need to stir, this way of eating is water around the city, when eating with chopsticks along the edge of the bowl scraping a small piece of churn into the mouth to eat, and then drink a mouthful of soup. Eating the churn dough can not be too slow nor too fast, slow will fall from the mouth to eat can not enter the mouth, fast and will be hot mouth, it is said that eating churn dough without chewing that is called delicious. I let it dry for a while, when it is not hot or cold, scrape a piece of suction into my mouth, take another sip of soup, and stir the dough down the stomach.
<h2>Tips</h2>
▽ Tips Amount corn flour, flour and water are used in the same size of small bowls, flour slowly sprinkled little by little, there are other mixed grain noodles at home can also be sprinkled into the pot, you can alternately sprinkle a sprinkle of flour, and then sprinkle a mixed grain noodles. If the dough is to be delicious, it must be willing to stir with strength, constantly stirring hundreds of times, the more stirred, the more vigorous the churn will be. The pot that makes the churning dough should be heated more evenly with a thicker wall, and the stainless steel pot with a thick bottom can be fried.
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