Chinese Food
New year's flavor Jiqing noodle
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The surface flower of Huanghua has a history of 200 years. In ancient times, the land in the north of Huanghua was barren, the yield of wheat was very low, and people lived in poverty. Every new year's day, people don't have much to send. They grind a small amount of wheat into flour, steam it into Shoutao, carp and other flour flowers for relatives and friends. It's lucky. As a result, a custom has been formed over time. In addition, flour flowers have a better taste than steamed bread, which is gradually accepted by people and forms a unique food culture. In order to protect this food culture, Huanghua Mianhua applied to become a provincial intangible cultural heritage in 2009. At local festivals, when you get married and have children, you need to steam the flour flowers.
Cooking ingredients
Cooking Steps
Step1:Flour, yeast and water are put together to form dough for fermentation. After fermentation, the dough starts to choke. The more dry noodles there are, the more chewy the dough is, and the clearer the pattern is. When choking the noodles, rub them in a little bit until they are very hard. Compared with the sliced noodles, they are a little harder than that. I usually give out one bowl of noodles and choke three bowls of dry flour.
Step2:In the process of choking, you can tear the noodles into small pieces and then knead them. It's easier to choke the flour inside. You can also knead it for 15 minutes after it is slightly shaped. Knead it until it is a little more shaped, and then knead it for 2030 minutes. You will find that the dough is getting softer and softer. Good kneadin
Step3:Finally, knead it into a very smooth dough to start carving. This dough is made of rye flour before. So it looks a little bit blac
Step4:Take a piece of dough, rub it into long strips, and then cut it into small dosage forms. The size of dosage forms depends on the size of pattern patterns. There is no standard here, because the size of each pattern is basically different. Only experience and feeling can help you to explore
Step5:Roll the small dosage into a smooth bal
Step6:You can also shape the dosage slightly according to the shape of the mold. For example, if the long pattern is used, the dough will be rubbed long, so that the back is easy to be engraved
Step7:Paste the flour on the smooth surface of the preparation, then whisk off the surplus flour and press it down into the mold. Arrange the corners so that the corners are full. There is no overflow on the edges
Step8:Pick up the mold and knock it down. The peanut germ will fall out
Step9:The finished embryo should be covered with cotton cloth at any time, or the skin will be chapped
Step10:After the embryo is ready, put it into the steamer and wake up for about half an hour. The specific time depends on your dough. Because the hardness and softness of the dough determine the clarity of the pattern. If the dough is soft, if the wake up time is long and the hair is too big, the pattern will not be clear. You can watch it at any time. If you see the embryo is fat but the pattern is very clear, you can fire
Step11:The fire is on. Turn the steam on and steam for 15 minutes. Turn off the fire. Wait for 5 minutes to open the cover.
Step12:Auspiciou
Step13:Surplu
Step14:Good mora
Step15:The texture is good. The smell of wheat is stron
Step16:There are all kinds of flowers. They are all auspiciou
Step17:It's best to have a new year's day, a wife and a son, and a feast for friends and guests
Cooking tips:The traditional way is to mix the old fat noodles with the alkali liquor (I use the old fat noodles for the white flour flowers). But many people can't use the alkali. So I made this simple way to use the fermented powder. The taste is good. There are skills in making delicious dishes.
