Chinese Food
Pingyao bowl take off vs dip sauce bowl take off
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Wantuoze is also known as wandunze and wantuoze. It is a unique traditional flavor snack in Shanxi Province, with strong local characteristics. There are three famous wantuos in Shanxi Province - Wantuo in Pingyao County, Jinzhong District, Wantuo in Liulin County, Luliang district and Wantuo in Baode County, Xinzhou district. Liulin bowl and Baode bowl are made of buckwheat flour. Pingyao bowl is made of white flour. In the early years of Guangxu in Qing Dynasty, it was founded by master Dong Xuan, a famous chef in Nanpu, Pingyao County. It has a history of more than 100 years. In 1900 (that is, the 26th year of Guangxu), Empress Dowager Cixi and her party took refuge in Xi'an. When they passed Pingyao, they ate the bowl made by Dong Xuan. They were full of praise and rewarded. From then on, the bowl was sealed as imperial food. Later, it gradually spread to the people and became a common snack food in the restaurant. Bowl off is fine but not greasy. It's smooth and refreshing. It's suitable for all ages. It's popular all the year round and has various ways of eating. It's cool in summer
Cooking ingredients
Cooking Steps
Step1:Put 200 grams of flour in a bowl. Add 1 / 4 teaspoon of salt.
Step2:Use chopsticks to mix the flour and salt evenly.
Step3:Pour some cold water into the flour several times.
Step4:For each pour of cold water, use chopsticks to stir the flour in one direction to make the flour absorb water and dilute.
Step5:Until the flour is mixed into a thin flour slurry that can flow. Pay attention not to disturb the direction when mixing. Always mix in one direction. In this way, the flour slurry is easy to be reinforced.
Step6:Put some cold water in the pot. Bring to a boil over high heat. Set up the steaming rack.
Step7:Take a small dish and brush a layer of edible oil evenly at the bottom. The purpose of painting is to prevent the surface paste from sticking to the bottom, which is conducive to the stripping and demoulding of wrists.
Step8:Use a spoon to scoop a spoon of flour paste. Spread it evenly on the bottom of the plate.
Step9:Put the dishes on the steaming rack. Cover the pot. Steam for 3-5 minutes.
Step10:The color of the flour paste inside the dish changes from white to malt. The surface of the flour paste solidifies. Take out the dish immediately when it's hot. In this way, the steamed dish will take off.
Step11:Use a toothpick to make a light circle around the edge of the bowl.
Step12:Take off the bowl and buckle it on the chopping board. Brush a layer of cooking oil on the surface.
Step13:Take off the bowl and roll it up.
Step14:Put the prepared bowl on the plate. Brush a layer of cooking oil on the surface of each bowl to prevent adhesion between the bowls when they are stacked.
Step15:Put some cooking oil into the pot and heat it to 30-40%.
Step16:Put in 1 tbsp chili powder.
Step17:Cook 3 tbsp Shanxi old vinegar.
Step18:Add a little cold water. Cook for a few seconds.
Step19:When out of the pot, sprinkle with cilantro and cooked white sesame, or add a small amount of salt according to your taste to improve the saltiness.
Cooking tips:1. When making the dough, the water should be added in several times to avoid too much water in one time. The dough should be diluted and steamed without forming. When mixing the dough, it should always be stirred in one direction. In this way, the dough is easy to be reinforced. 2. It is better to take off the steaming bowl with a shallow dish. The steamed bowl should be thinned. 3. Brush a layer of edible oil on the bottom of the dish before putting the flour paste into the dish. The purpose of painting oil is to prevent the flour paste from sticking to the bottom and to facilitate the stripping and stripping of the wrists. 4. Steaming time. Make flexible changes according to the amount of flour paste put into the dish. 5. Brush a layer of cooking oil on the surface of each bowl to prevent adhesion between bowls during stacking. There are skills in making delicious dishes.
