On the practice of various kinds of dough sheets

1. Wash your face. Choose good flour, add water to make hard dough, without adding any additives. Knead until smooth after waking up. Take a big container and add water. Put the dough in and knead it slowly, but don't knead it. In this way, the starch in the dough gradually precipitates out, and the water gradually becomes milky white. When the water is turbid, wash it again until the gluten is washed out.

2. Fermentation. Leave thin flour water, precipitate, skim off water, add yeast (old flour water is also good), and ferment. It takes about one day and night in summer and three days in winter. When the surface is blistered and the taste is slightly sour, it will be similar. Don't overdo it if you have more experience.

3. Stir the noodles. Heat the pot and wipe the bottom of the pot with cloth and oil, mainly to avoid touching the pot. Pour a proper amount of fermented noodle water into the pot and stir with a mallet. When the flour water is gelatinized and sticky, you must rub it hard and quickly, which is very laborious! ! Until the dough is completely stained with the mallet, knead it by hand until it is translucent.

4. Roll the dough. Take the cooked dough to the chopping block while it is hot, and quickly roll it into a thin and even dough. Pay attention to take less rolls at a time, move quickly, pay attention to safety, and don't burn yourself. The thinner the better, the more suitable. The chopping block can be made of glass, the rolling pin is made of metal, and the stainless steel tube is the best and smooth.

5. steaming hot. Put the dough on a steamer and steam for 7-9 minutes. It will be cooked if it takes too long. It's too short to give birth.

Let the steamed dough cool, cut into strips and add seasoning.

||||| Love the Red Chamber alone to answer:

Qishan rice flour, formerly known as "Yujing powder", has something to do with the emperor. According to legend, Wang Tongjiang, a native of Qishan, was taken back to his hometown from Beijing Palace and taught art as a disciple. Alias "stuffed skin", "wheat flour" and so on.

Qishan people's cold rice noodles are very distinctive. Rice noodles and stuffing in other places are made into paste and steamed in a special iron cage. Qishan handmade noodles are first rolled into noodles, then steamed, and then cut into strips slightly wider than cold rice noodles. Eating is basically the same as rice noodles. Different from rice noodles, handmade noodles have hard taste, high toughness and strong strength. People around Baoji like to eat, and it is also very popular in Xi 'an in recent years.

Now let me talk about its practice.

First, prepare a big pot. Pour a proper amount of flour into the pot and add cold water according to the ratio of 1: 3. Then it depends on your physical strength and endurance-rub your face hard for a long time until it becomes muddy. Then there is manual labor: rolling noodles. Take a piece from the kneaded dough and roll it as hard as possible (usually round at the end) until it is rolled into a 2-3 mm thin sheet. After all is rolled out, you can steam it in the pot. Generally, it is good that the dough becomes transparent.

After cooling, cut into ordinary noodles. You can add freshly sprinkled pepper, balsamic vinegar and salt water, or you can add freshly cut raw cucumber shreds to make it more refreshing.

Note: You should not be lazy when kneading dough, because this will directly affect the chewiness of dough.

||||| Strong elder brother replied:

Introduction: Handmade noodles evolved from the cold noodles in the Tang Dynasty. It has the characteristics of somersault, soft glutinous, cool fragrance and sour and spicy, and is suitable for all seasons. It is one of the foods with national flavor in northwest China. Its dough is famous for its excellent selection of materials, rigorous technology and exquisite seasoning. It is "white, thin, light, soft, thick and fragrant", cool and delicious. Today, it is an important food in Kansai Prefecture.

Practice: First, wash your face. Choose good flour and add water to make a hard dough without any additives. Knead until smooth after waking up. Add water to a large container, put the dough in it and knead it slowly, but don't knead it. In this way, the starch in the dough gradually precipitates and the water gradually turns milky white. When the water is turbid, wash it again until the gluten is washed out.

Second, fermentation. Add thin flour water, precipitate, skim off clean water, add yeast (old flour water is also good), ferment for about one day and night in summer, and heat it properly for about three days in winter. There are bubbles on its surface, and it tastes slightly acidic. Have more experience and be careful not to overdo it.

Third, noodles. Heat the pot and wipe the bottom of the pot with an oily cloth, mainly to avoid touching the pot. Pour a proper amount of fermented flour water into the pot and stir with a mallet. When the flour is gelatinized and sticky, it must be rubbed hard and quickly, which is extremely laborious! ! Until the dough is completely stained with the mallet, knead it by hand until it is translucent.

Fourth, roll the noodles. Take the cooked dough to the chopping block while it is hot, and quickly roll it into a thin and even dough. Pay attention, take less rolls each time, move quickly, pay attention to safety, and don't burn yourself. The thinner the better. Enough is enough. The chopping board can be made of glass, the rolling pin is made of metal, and the stainless steel tube is the best and smooth.

5. steaming. Put the dough on a steamer and steam for 7-9 minutes. If it is too long, it will be cooked; if it is too short, it will be born. Cool the steamed dough, cut it into strips and add seasoning.

Go to the north when you are free. I will take you to eat.

I hope it helps you.