Brief introduction of handmade noodles

It is said that in the prosperous period of Kangxi, there was a Wang Tongjiang who worked as a chef in the Imperial Palace in Bamugou Village, Beiguo Township, Qishan County, Guangxi Province. He is willing to use his brains, and according to his rich experience for many years, he pioneered this kind of pasta in cooking practice, which is deeply loved by his empresses and concubines. It can be eaten in all seasons and can not be eaten too much. Because it is only used as imperial food in Beijing, it is named "Yujing Powder". At the end of Kangxi, Wang Tongjiang returned to his hometown in his later years, and people came to ask for advice on cooking. So, he took an apprentice in Bamugou and opened a shop to operate "Yujing Powder". Since then, court food has been introduced into the market. Because there is a rolling process, people prefer to call jade crystal powder "rolling dough"

Bamugou village has been handed down from generation to generation since Wang Tongjiang, and it is a prosperous place for Qishan noodle processing and management. It has been established for more than 300 years. With the changes of the times, the spread of rolling dough has become wider and wider, covering all parts of Shaanxi urban and rural areas and moving towards major cities across the country.

Cooking method: scalding, rolling, steaming and mixing.

Flavor types: sour and spicy, salty and sour, spicy and hot.

Ingredients: 2.5 kg of white flour, 65438+ 0.2 kg of rapeseed oil, 25 kg of Chili powder, 2.5 g of star anise, 3. 5g of Amomum tsaoko, 2g of cinnamon, 2g of dried ginger, 2g of fennel, 50g of refined salt and 250g of balsamic vinegar.

Production process:

1. Gluten making: Use clear water (about 1. 1kg) to make flour into dough, soften the dough, put it in a large porcelain basin, pour in 2kg of clear water, hold the dough in your hands, knead it with your fingers and palms for 5 minutes, then add clear water to knead it, and so on, add water to knead it/kloc- Then wash the gluten blocks with clean water and put them on the chopping board for half an hour.

2. Preparation of starch slurry: put a wooden frame on the big porcelain basin, put the copper wire rod with the number of 1 10 on the wooden frame, scoop the starch water into the copper wire rod, filter it into the basin, put the filtered broken gluten on the gluten block, and filter it for 5 times. After the starch water in the big basin is precipitated for about 3 to 4 hours, the water and impurities are skimmed off, leaving only starch slurry.

3. Making gluten strips: Tear the gluten into 50g pills, mix them into dough, cook them in a large pot, take them out and let them cool, then tear them into strips about 5cm long and about 1 cm wide, and put them into a big sieve.

4. Making dough pieces: use an iron pot with a diameter of about 59 cm and heat it with low fire. First, brush a layer of rapeseed oil on the bottom of the pot, then scoop about 900 grams of starch slurry with a big ladle, pour it into the pot, and immediately stir it with a rectangular small board to make the starch slurry coagulate into dough pieces. Then use a special "wooden mud" to constantly push the plate to make the starch slurry uniform until the dough is about 80% mature and tough. In this way, the starch slurry is completed in stages.

5. Mix dough: put 1 board with a thickness of about 8.3 cm, a width of about 50 cm and a length of about 99 cm on the chopping board, and the chopping board should be flat and smooth. Coat rapeseed oil (25g) on the board, put the prepared dough on it, rub it while it is hot, put it on a plate, put it on one end of the board, cover it with a wet cloth, and keep the temperature. Take out about1.25g of the agent from the hot dough, knead it into strips about 33cm long, pat it into pieces with a thickness of1.3cm, coat it with a layer of rapeseed oil, then press it in the middle of the dough with a rolling pin with a diameter of1.6cm and a length of 33cm, then push it forward to the edge with both arms and then push it backward.

6. Cage steaming: every 7 stacks, each stack is steamed in a drawer, steamed in a cage for about 40 minutes, taken out, cooled, separated one by one, and cut into leek leaves, that is, into noodles.

7. Making seasoning Chili oil: Grind star anise, tsaoko, cinnamon, dried ginger and fennel into very fine powder to make seasoning noodles. Add rapeseed oil (175g) into a frying spoon, heat it to 100% with high fire, and then remove it from the fire. When the oil temperature drops to 50%, add pepper noodles and seasoning noodles, put the frying spoon on the tempering, and heat it to nearly 100 degree, thus obtaining the seasoning pepper oil. At the same time, refined salt became brine.

8. Seasoning: Take dough (150g) and gluten strips (50g), put them into a small pot, add refined salt, balsamic vinegar and seasoning spicy oil according to the tastes and hobbies of the consumers, stir well, and put them into a bowl.

9. Making seasoning and Chili oil: Kaempferia Kaempferia, Illicium verum, Osmanthus fragrans, Cinnamomum cassia and Zanthoxylum bungeanum are ground into very fine powder to make seasoning noodles. When the oil temperature drops to 50%, leave the fire, add Chili noodles and seasoning noodles, heat to 100%, then turn off the fire and let it stand still until there is no oil smoke, and pour it into the oil splashing surface of the pepper jar for three times, stirring evenly every time to avoid uneven oil splashing, burning in some places and still raw in others. Instant seasoning Chili oil. At the same time, refined salt became brine.

10. Add fragrance and polish: after pouring oil, stir the pepper until it doesn't foam, pour a few drops of grain vinegar brewed from Qishan corn, wheat and sorghum, and stir the pepper immediately. You can see that the pepper is boiling and bubbling again, and a fragrance rises.

Pepper with exciting aroma is bright red and shiny, and it smells strong, slightly sour and mellow.

When the pepper does not bubble, a small amount of white sugar is added to the pepper and stirred evenly, so that the residual heat of the pepper can be fully utilized to dissolve the white sugar in the oil chili pepper.

After polishing, the oil spice looks ruddy and thick, and the Chili oil looks more viscous (it looks much thicker than the vegetarian soup without sugar). At this time, the oil pepper added a new feature because of the addition of white sugar. For example, when mixing noodles, you will find that most of the Chili oil sticks to the noodles, which makes the noodles attractive in color, but not many peppers stick to the bowls, which fully reflects the simple folk custom that ancient Shaanxi farmers used good steel on the blade and never wasted it (hey, just kidding).

1 1. seasoning: take a piece of dough and cut it. Put 20 grams of gluten into a bowl. According to the tastes and hobbies of consumers, add refined salt, balsamic vinegar and seasoning spicy oil, stir well and put them into a bowl.

Taste characteristics: natural acid without acid and vinegar,

Spicy-mellow, red and spicy,

Tendons-The more you chew, the more tendons you have.

There are more than 20 kinds of plum spices, and the rest of the soup is very fragrant.

Note: Because the dough rolled by Ma Laoda is made by advanced flour processing mechanism, it is fundamentally different from the dough rolled by hand, so the processed dough is white, tough and hygienic.

1997, handmade noodles won the first place in Baoji local flavor snacks.