In our Gansu Tianshui Zhangjiachuan there is a famous food called churn, churning from this name can feel how he is doing, in our local churning dough there are many kinds, corn flour churn, and the best taste is the potato churn, potato churn is to put the boiled potato peeled off the skin in a stone mill with a tool to beat again and again, in our Gansu Tianshui Zhangjiachuan there is a famous food called churn, churning from this name can feel how he is doing, in our local churning dough there are many kinds, corn flour churning, There is also the best taste is the potato churn, potato churn is to peel off the skin of the boiled potato and put it in a stone mill with a tool to beat again and again, so that it is more and more elastic and flexible, and it is particularly elastic to eat.
The origin of the agitation group is said to be when Zhuge Liang was in Xiqi, because he could not attack the Central Plains for a long time, and did not want to retreat, the soldiers were idle, so they vigorously developed agriculture there to provide sufficient food for the army. In order to regulate the homesickness of the soldiers in the army, Zhuge Liang invented this meal, which was not called churning, but water siege.
The churn is a peasant meal of the people of Zhangjiachuan. In the 1960s and 1970s, it can be said that it was a life-saving meal for farmers, when the farmers' ration standards were low and coarse grains were large, and almost every meal of the farmers was mixed. The reason is that the water content of the churn is large, and a small amount of flour can make a large volume of food, which can be used to fill the hunger. The dough is made of sorghum or cornmeal, and eaten with vinegar soup pieces, covering up the defects of coarse grains, good taste, and enhancing appetite. There is a saying: "Stir the dough well, three hundred and sixty stirring." It is not difficult to make the dough, but it is very laborious, one hand to the boiling water pot sprinkled corn flour, the other hand with a rolling pin to stir non-stop, stir until there is no small gnocchi until the viscosity of the churn is appropriate, cover the pot lid, simmer for 5 to 10 minutes, a pot of churn is done.
Stir the dough to be fragrant, the soup should also be good, do the churn soup is very exquisite, first fry the chives and leeks, and then pour the garlic paste and spicy oil with hot oil and people, stir evenly into the appropriate amount of balsamic vinegar, salt, sesame oil, ginger foam, sesame seeds, etc., so that the churned soup is sour and spicy, into the churn dough, slightly stirred, you can eat. Zhangjiachuan stir-fried dough is suitable for sour and spicy, stimulates the stomach and intestines, and is easy to digest. Zhangjiachuan people make a wide variety of churns, including white dough, corn flour dough, wheat dough, bean dough, potato dough, etc., the most common and popular is corn dough. Make it more and more elastic and flexible, and it is particularly elastic to eat.
Stir the dough to be fragrant, the soup should also be good, do the churn soup is very exquisite, first fry the chives and leeks, and then pour the garlic paste and spicy oil with hot oil and people, stir evenly into the appropriate amount of balsamic vinegar, salt, sesame oil, ginger foam, sesame seeds, etc., so that the churned soup is sour and spicy, into the churn dough, slightly stirred, you can eat. Zhangjiachuan stir-fried dough is suitable for sour and spicy, stimulates the stomach and intestines, and is easy to digest. Zhangjiachuan people make a wide variety of churns, including white dough, corn flour dough, wheat dough, bean dough, potato dough, etc., the most common and popular is corn dough.