Mo worries about the kitchen road ignorant of himself, who does not know the little face aunt. Hello everyone, I'm Little Face Auntie. Today, Aunt Xiaomian shared with you a "Shaanxi churning" method. Churning is a kind of cuisine unique to the Guanzhong region of Shaanxi, especially in the Guanzhong region of Shaanxi, the churning dough can be said to be a well-known and well-known delicacy, and many people like to eat the churned dough. In fact, when it comes to stirring up the dough, we cannot but say that when we were poor and backward in the past, when we lacked food and less clothing, at that time, not only did we have no grain, but the most we ate were some coarse grains such as corn and sorghum, even if it was coarse grain, it was difficult for every household to eat, and occasionally there was corn flour sorghum noodles, and people were reluctant to eat at once, so they tried to do more and eat several meals. So the cornmeal is poured into hot water and stirred, and there is this way of eating the dough, which can be eaten hot or eaten after being cooled, and simply use vinegar water and chili peppers to mix a bowl of soup on the churn dough, and you can eat it.
I remember that when I was a child, I used to eat the dough, and my mother would give us a dough every three to five minutes. Eat more, naturally there is some anorexia, see the churn dough does not want to eat, very much want to eat some steamed bread. Today, the days of poverty have long passed, and the living conditions have been greatly improved, compared with more than thirty years ago, they have undergone earth-shaking changes, and people now eat some foods of high nutritional value almost every day. The happy days have been too long, and I think back to the churned dough I ate when I was a child, but I feel that it is also a kind of happiness, a sweet memory. So in recent years, we have become popular here to eat mixed dough, there are many restaurants on the street that specialize in selling mixed dough, and some rural women in the suburbs have also moved the dough shop to the Internet, making a dough net red dot, attracting a large number of people. In my house, I also make a churn for my family once every three days, mix a plate of cold vegetables, and then mix a bowl of soup with vinegar, garlic and hot oil, chili noodles, etc., which is particularly refreshing to eat.
Today is winter, the weather is gradually getting colder, and it is the best time to eat churn. It's cold, come to a lazy version of the mixed dough, 10 minutes to the table, warm up the stomach, eat very comfortable! Churn dough is a kind of Shaanxi farmhouse rice, remember when I was a child, there was very little white noodles at home, I could only eat some coarse grains, especially corn flour, every household would often do the churned dough, both full and delicious, the mother would change the pattern for us to do, now eat less, eat once a week, love to eat this bite. It's cold, come to a lazy version of the dough, eat a mouthful of hot, warm your stomach, and eat very comfortably. Today I made a pot, a bowl of hot churn under the belly, not only can make the stomach more comfortable, cornmeal is a coarse grain, easy to digest, and eat more meat, so that the figure is not deformed. It's cold, I love to make this meal for my family, I am hungry and full, I drive away the cold and warm my stomach, and a big bowl is not enough to eat. Now I share this "Shaanxi Churn" food recipe with everyone, and friends who like it can make it according to the recipe, give a delicious meal to the family, and give a love to the relatives.
【Shaanxi Mixed Dough】
Ingredients: cornmeal to taste, a handful of leeks, 1/2 carrot, a plate of cabbage, garlic and ginger puree, sesame seeds, paprika, salt, vinegar, soy sauce, chicken essence.
method:
1: Pour a bowl of cornmeal into the basin.
2, add an appropriate amount of water, stir into a batter, stir until there is no pimple on the line.
3: Mix the sauce first, mix the peeled garlic and ginger with a little salt into the pureed garlic, add a spoonful of sesame seeds and paprika.
4, the pot of oil, boiling oil poured on the pepper noodles, garlic paste ginger greasy on the flavor, an appropriate amount of vinegar, soy sauce, chicken essence, stir well with chopsticks, the sour and spicy sauce is ready.
5: Wash and cut the leeks into sections, peel the carrots and cut them into thin strips, blanch the cabbage in boiling water for a few minutes, squeeze out the water and cut into crushed pieces, and then cut some green onions.
6: Heat the pot with an appropriate amount of oil, add green onion and stir-fry until fragrant, then pour the carrots into the water chestnuts and stir-fry quickly, the carrots stir-fry to become soft, then add the leek segments with salt, soy sauce, stir-fry until 1 and a half minutes can be served.
7: After rinsing in a frying pan
7: Heat the frying pan after rinsing, add a small amount of oil and brush it evenly with a brush, add an appropriate amount of water to the pot and bring it to a boil, pour the corn flour into the pot while pouring it with a wooden fork, stir in one direction, stir until the batter bubbles.
8, with a small eye colander sieve a small amount of cornmeal, turn on a medium-low heat while sifting while stirring, draw a circle in one direction to stir, to sift into the cornmeal many times, constantly stirring.
9, stir without gnocchi, with a rolling pin to pick up there is a drawing of the left, thin thickness can be, the middle of the big bubble, cover the pot lid to adjust the low heat, simmer for two minutes to stir once, about ten minutes can turn off the heat.
10, in the bowl scoop half a bowl of spice juice, scoop 2 large spoons of churn dough poured into the bowl, the soup will be churned in the middle, this is also called water siege, plus fried side dishes, put a little bit of not too hot mouth, with chopsticks to clip a piece, dipped in soup, sour and spicy tendons and refreshing, so delicious.
Mo worries about the kitchen road ignorant of himself, who does not know the little face aunt. Hello everyone! I'm a little aunt. Unconsciously, I have been with everyone on the road to cooking for five years! Get along for a few days, share the knowledge of food life together, and experience the happiness of food life together! Thank you! Well, dear friends, today's article will be shared with you here, if you have any different views on this article, welcome to publish your views in the comments at the bottom of the article, we will carefully read each of your messages ~
Disclaimer: This picture and text is the author's original content, reproducing without permission is an infringement, I will complain! Heat, add a small amount of oil and brush evenly with a brush, add an appropriate amount of water to the pot and bring to a boil, pour the corn flour into the pot while stirring with a wooden fork, stir in one direction, stir until the batter bubbles.
Disclaimer: This picture and text is the author's original content, reproducing without permission is an infringement, I will complain!