Today, teach everyone to make a kind of soba noodles made of Shanxi cuisine "bowl holder", in fact, this kind of food is also available in northern Shaanxi, Inner Mongolia, Hebei and other places, also known as bowl off, bowl ball, bowl bald, bowl lump, etc., the name is different. There is also a delicacy in the Beijing-Tianjin area called "grilled cake", which is also made of buckwheat, which is somewhat similar, but the bowl holder is more complicated and the mouth height is better than the grilled cake. Bowl holder to eat on the tendons and refreshing, coupled with the coarse grain system, more food will be good for the body, you may wish to try!
Under my guidance, my 9-year-old fat girl participated in the production, enjoyed the food at the same time, and also exercised her self-reliance!
Put an appropriate amount of water in the pot, add 2 slices of ginger, 2 large ingredients, bring to a boil, turn the heat to a low heat and simmer for 8 minutes, let cool, pour into a small basin, and the seasoning water will be prepared
Take an appropriate amount of flour (ordinary flour is enough) and buckwheat flour and put them in a basin, the proportion is roughly two-thirds of flour and one-third of buckwheat flour. Then mix the two flours and mix well, adding a spoonful of salt.
Add warm water in parts
and into dough
Poke a hole in the dough and use a spoon to pour the seasoning water into the hole.
Then use your hands to fold the edge of the dough back toward the small hole and squeeze it.
Repeat the action of "pouring seasoning water - fist squeeze" until the dough is soaked into a batter by the seasoning water. This is a critical step in making bowl holders and is time-consuming. Only in this way, the bowl holder made is only strong, which is why the taste of the grilled cake is not as good as the bowl holder. If there are any gnocchi in the batter, crush it by hand.
Until the gnocchi is completely dissolved in water, into a paste, and hang on the basin wall. Then use chopsticks to stir in one direction to make the batter stronger, and put it aside for more than half an hour, the longer the better.
Put water in the steamer, find 2-3 shallow bowls (depending on the size of your pot, you can put several bowls) on the grate, and steam the bowl on high heat. Then take the bowl out and wipe the water vapor from the bowl with a cloth.
Place the batter on a plate
Place in a steamer and steam on high heat for 20 minutes.
After steaming, remove and place in a basin filled with cool water to cool, and gently draw a circle along the edge of the dough with a stainless steel spoon handle, and the bowl holder is separated.
Until the batter is all steamed.
Cut the strips upside down on the board. When cutting the strips, the knife is dipped in some water, and the knife is not sticky.
Add the seasoning and mix well. For the production of spices, please check out the video I uploaded on the universal seasoning water.
The entrance is chewy, flexible, creamy, tendon, spicy, and suddenly the sweet, sour, salty and spicy taste overflows the mouth, and the little fat girl loves to eat it very much.
If you like it, you may wish to give it a try, and watch the video I uploaded making a bowl holder for a clearer process.