How to make Gratiao

How to make gratiao:

1. Kneading the dough

I saw the master next to the desk rounding his arms and kneading a ball of white flour. Unhappily, he turned that side over unexpectedly and continued to knead and push it. The snow-white noodles flew up and down in the master's arms, which were either bronze or tanned. They looked very soft, but in fact they were dead noodles. , is very hard (hard noodles are also important in making glatiao. The harder the noodles, the more fragrant the glatiao will be). Don’t look at how easy it is for the master to play. If it were us who are not used to doing physical work, it would literally be a dance. Get up and punch the dough hard, but at best it will only leave a shallow hole in it.

2. Put the dough in the pot

When the master is satisfied with kneading the dough, he will throw it into an iron bucket embedded in the iron shelf above the iron pot and cover it. . This bucket is not an ordinary bucket. The bottom of the bucket is full of sieves as thick as chopsticks (the ones now modified are much thinner). The lid of the bucket is connected to a steering wheel. Look at the fire burning at the bottom of the pot, and the soup inside the pot is tumbling. , the master struggled to turn the steering wheel. The steering wheel became tighter and tighter, and the pressure in the bucket increased. The noodles flowed out along the mesh at the bottom of the bucket, and fell directly into the pot. . This is the old method of making graffiti. Later, with the popularization of technology, some graffiti shops have replaced the steering wheels with jacks, and they are electric, which saves more effort.

3. Gelato (stirring)

Roll the Gelato strips in the pot for a few times, then take them out and cool them with cold water. Repeat this several times, and the Gelato strips will become It's extremely chewy, and when you bite into it, the gratz can give your teeth some elasticity without any hesitation. The chef puts the glazed strips into the pot according to the amount required by the customer (because the glazed strips are thick and long, if you use a bowl, you can't hold a few glazed strips, so you have to use a basin), and take a few spoonfuls of cooked celery, beans, Throw in the bean sprouts and other seasonal vegetables, then add sesame sauce, hot sauce, and sprinkle with coriander or schizonepeta. You also need to add a little bit of the stew. Finally, put a large spoon into the pot below and scoop out a spoonful of the hot, chaotic and thick soup. As soon as the noodle soup is poured into the basin, the basin is filled with all kinds of colorful and flavored glatiao. Also, at the request of customers, they use the stewed soup to make a bowl of "egg soup" (crack the raw eggs in a bowl and stir them up, add chopped green onion, salt and MSG, and then mix it with the boiling noodle soup), which tastes great , it’s even more interesting.

4. Enjoy

It is not suitable if you eat gratiao very delicately. The classic way of eating it is like this - first stir the various items in the basin three times Mix well twice, pick up a pair of chopsticks and put the head of the glatiao into your mouth, eat it without stopping, then wipe your mouth and wipe the sweat from your forehead, it's so enjoyable! Then drink the stewed soup or egg soup in one go, and that's OK. In this way, after eating the glatiao in a hurry, which seemed a bit stubborn and not very close to each other in the stomach, once mixed with egg soup, you will feel that your stomach is unusually comfortable, and your body will be clear.