Chinese Food
The authentic Qishan roll dough
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Qishan's noodle skin is known as Yujing powder. Since the reform and opening up, it has been famous for its broad market. In many articles, the history of Shuo, a special snack, is only based on the folk oral legend from Shuo to the reign of Kangxi in the Qing Dynasty. It is said that Wang Tongjiang, an old man from bamugou, Qishan, was a member of the family. In his middle age, he specialized in making noodle skin for the royal family to eat in the imperial dining room of the Qing palace. In his later years, he returned to bamugou, Qishan, to receive apprentices and pass on arts. Wang Qiguan and others were the typical representatives of the village during the reign of Daoguang and Guangxu. During the period of the Republic of China, Wang Jucai was the village's talent Mianpi ranked first in the industry. Before and after the liberation, xingguangshan Mianpi of the village passed on different ideas, treasure and Fengxian. Moreover, Wang Yingxi, Wang Youren, Wang Jinsheng, Wang Xihong and others are well-known for their prosperous noodle business. In the past hundred years, bamugou's face has been used to be not taught in the village, but it has been spread around the county since Xianfeng, Tongzhi and Guangxu years due to children's marriage and other reasons. Because people don't know Yujing powder
Cooking ingredients
Cooking Steps
Step1:Mix with dough - put flour into a basin and add 2 jin water to mix with dough in the same direction (it is better to mix with dough in the same direction). Cover with half dry cloth and let stand for 30 minutes.
Step2:Cleanser - pour a small half basin of water into the basin. Put the dough into the basin. Gently knead the dough until the water becomes thick. Take out the dough and put the water aside for standby. Change a new basin and also pour a small half basin of water into the basin. Put the dough that has just been kneaded into a small basin and continue to be gentle.... the water change times are generally dependent on the feeling. The number of times is small, the gluten is sticky. The number of times is appropriate, the texture of the gluten is good. The number of times is too much, there is no such thing It's gluten.
Step3:Making starch - put a wooden stand on the top of a large basin. Put the Naro on the wooden stand. Scoop the washed flour water into the copper wire rod with a ladle. Filter it into the basin for 4 to 5 times. Put the filtered broken flour gluten on the gluten block. The precipitation of the flour slurry in the large basin is more than 5 to 6 hours. Scoop out the water on the basin. The rest is starch.
Step4:Fermentation - add some baking powder or old noodle for steamed bread. Stir well and place in a warm place for fermentation. About one night or more. When the noodle water smells slightly sour, it indicates that the next step can be carried out.
Step5:Making gluten - pour water into the pot and boil it. Pull the cleaned gluten into strips and wrap them into more sticks that are slightly thicker than the thumb. Then put them into the pot and cook for 45 minutes. Remove the dried water with a leaky spoon. Tear them into smaller strips and put them on the plate for standby
Step6:Making dough - put the batter into a small basin and steam it in a steamer until the dough is half soft and does not touch hands. Use a spoon to scrape out a proper amount of dough. Quickly use the oiled rolling pin to roll out the dough which is slightly smaller than the size of the steamer's cage drawer. Apply rapeseed oil on each top of the dough and make it repeatedly. Pile up one by one and put it into the cage drawer. Steam in high heat for about 45 minutes. Take it out. Let it cool. Separate one piece by one. Cut into strips of garlic leaves. It's dough.
Step7:Making seasoning and chili oil - grind Sannai, star anise, Xiangguo, cinnamon and prickly ash into a very fine powder to make seasoning surface. Heat it up to 10% heat. Remove the heat. When the oil temperature drops to 50% heat, add chili noodles and seasoning noodles and heat to 10% heat. Turn off the heat and let it stand until no oil smoke comes out. Pour in the oil in the chili pot three times and sprinkle the chili noodles. Stir every tim
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Cooking tips:There are skills in making delicious dishes.
