Flour can make many delicious foods. What kind of pasta do you like?

Flour feeds people, that's right. Count the pasta I have played in these years.

Guanzhong plain has abundant sunshine and less rain all the year round, and wheat is the main crop. Natural conditions have brought about high yield and good quality of wheat. The flour produced is medium-high gluten flour, and Shaanxi is also famous for all kinds of pasta. As a woman in Shaanxi, how can she not have a few delicious pasta?

Flour in my hands, easily turned into delicious, flipped through my works on pasta, and I was moved by myself. Flour is basically used by me to make three kinds, one is cake and steamed bread, the other is noodles and the third is soup.

Count the cakes and steamed buns I made.

1 Pumpkin buns are my favorite. Pour the steamed pumpkin puree into flour, add baking powder, ferment, roll into pancakes, wrap them with bean paste, put them into a circle, flatten them, press them out with a toothpick, and put a cowpea tip on one end after steaming. Does it look like a cute little pumpkin?

The steamed bread in the picture below was made when I was a beginner in gold silk rolls. Although the face value is not high, it is real. Dough dipped in dragon juice and coriander juice is very good. The golden silk flower is rolled into colorful hydrangeas, but the taste is quite delicious.

3 Bread, flour, baking powder, melted in warm water, stirred into a flocculent shape, kneaded into dough, and kneaded into a cake embryo after fermentation. The second fermentation is very critical and takes about half an hour. The cake baked in this way is crisp outside and tender inside, which is especially delicious.

4. I have made golden onion cakes, and I don't need fermentation. I divided the flour into two parts, half cooked and half frozen. Finally, I mixed them together and kneaded them into dough. After waking up 10 minutes, cut chopped green onion, stir with hot oil and embrittle. After waking up, I knead it into equal parts. Take a dose of beef tongue, cut it into thin strips in the middle of noodles with a knife, spread ghee and sprinkle with chopped green onion.

Five sugar cakes. Medium and high gluten flour is kneaded into dough with boiling water. Don't wake up, roll it directly into rectangular dough pieces, roll it up with pastry, cut it into dough pieces with the same size, pinch both ends, flatten it, wrap it with sugar stuffing, roll it into a tongue shape, brush it with oil with an electric baking pan, and bake it into golden cakes with crisp dregs on both sides.

6 Steamed meat rolls, warm water and baking powder are made into dough. After the dough is awakened, it is kneaded and vented. It is rolled into long strips and cut into balls. Take a ball and roll it into a circle. Put the prepared meat stuffing into half of the round cake, then fold it in half, and then fold the semicircle into three equal parts. After all wrinkles, continue to wake for 20 minutes and steam in the pot for 20 minutes. Personally, I think this is better than steamed stuffed bun.

7 Pancakes, our unique way of eating in Shaanxi, pepper leaf pancakes, live the flour into a paste, add chopped pepper leaves, a small amount of salt and spiced powder, and spread it in the pot. Pour a mashed garlic, stir-fry a shredded potato, and roll a pancake with shredded potato, which is standard in summer.

8 Flour I can also make some foreign food, bread. The gluten of our local flour is the best for making bread. Beat the eggs first, then add flour and baking powder several times, and then ferment them into bread embryos. After the second fermentation, brush the surface with egg yolk liquid, then sprinkle sesame seeds and put them in the oven 150 degrees for slow baking. It will be baked in half an hour, just like it is sold, and there is no need to add butter and other accessories.

Having said so many steamed bread cakes, it's time to say noodles made of flour.

1 Speaking of noodles, of course, we must first talk about the traditional pasta of Xifu, minced meat noodles, which have always been known as "thin", "thin" and "sour and spicy". Minced meat has precise requirements for soup, noodles and taste. Recently, I just wrote a special issue about minced meat noodles. Those who are interested can go and have a look, so I won't introduce it in detail here.

Green noodles are also a kind of pasta that we often eat. In this colorful era, I also slightly improved the green powder. Flour is still that flour. I use spinach juice to knead the dough, roll it into a dough about 5 cm thick, then cut it into square pieces, then rub it into strips the size of willow leaves by hand, cook it, add side dishes and stir it, so that it can bounce off the ground, which is delicious.

The most common noodle is spaghetti, which can be made by hand or pressed by a noodle press. It's all made of cold water. If the dough press wants to press, you have to stir it a little hard to make it flocculent. When you roll it by hand, knead it into a ball. Every kind of noodles has its own taste. After cooking, it will be more energetic if cooked in cold water. Stir-fry a tomato, then cook it into soup, pour it into the next cooked noodle and add your favorite. Everything is delicious.

Recently, cowpea has been listed in large quantities. Have you ever eaten cowpea noodles? Cowpea is not a side dish here, but a noodle heart, made of flour and cold water. Knead into dough, stir for 20 minutes, cut into small doses, and roll into strips about two centimeters wide. Wrap cowpea in it and roll it up.

Here comes the third part. Flour can be used to make soup. Yes, there are two representative ones:

Mix soup with 1, add a small amount of water to flour, and knead it into grains the size of rice grains. It seems simple, but in fact it is more difficult to operate. In order to achieve the precipitation of supernatant, it is necessary to add a proper amount of water, and the water will become a big pimple. Without flour, it will be too dry and the soup will be unclear after being put into the pot. After the water is boiled, add seasonal vegetables and mix with salt and vinegar when taking out of the pot. This is a very nutritious soup.

Noodles are mushy. This makes it easy for everyone to cook. If you don't want to eat with a bad appetite, you can have a bowl. People are comfortable after eating. Take a proper amount of flour, stir it into batter with clear water, put it in a boiling pot and boil it. This can be made sweet, light or salted with side dishes.

I dare not write any more, and everyone will get tired of reading it. In short, good flour makes good pasta. What I have described is only a small part of the interview.