1. The composition of Hanzhong Snack - Noodles
Located in the south of Qinling Mountains and on the bank of Han River, there is a delicacy in Hanzhong called: Noodles. No one has ever tried to verify when and where this snack originated. All they know is that Hanzhong people cannot live without it. Once you don't have it for a long time, you will be like a child without its mother. You will always think about it and feel that something is missing in your life, and you will panic!
In recent years, whether you are on a business trip, studying, or working outside, when you return to your hometown, as soon as you get off the train or car, you will immediately look at the noodle stall, rush up to it, and throw your luggage at will. Put it down, eat one or two bowls of freshly baked dough first, and then talk about other things. It seems that with the enjoyment of the mouth and tongue, all the worries of being away from home and the deep homesickness have disappeared.
This type of stall is generally not big, and one storefront is enough. A large stove was set up at the door, with a large pot on it. Boiling water was boiling in the pot, and towering steamers were placed on top of the water. One after another, they were picked up and poured with rice milk and steamed. There is a stove next to it, and sitting on the stove is a large pot of seasoning soup that has been simmered all night. There are indeed a lot of good things in it: chopped green onion, ginger, pepper, grass fruits, aniseed and other seasonings, as well as several medicinal materials such as gastrodia elata and angelica.
The dough is actually made of rice, similar to rice noodles in the south. It is named because it is tender and chewy like fine noodles. You can cut it into thin pieces like noodles, or you can pour the seasoning soup on it and put it whole in a bowl and mix it up before eating.
You can’t taste the dough without adding chili pepper. The more particular ones use the best peppers, grind them finely into flour, add sesame seeds, and splash hot oil on them. The smell from a distance will whet your appetite. So you had no choice but to sit down. Who makes your stomach so naughty? You just unknowingly ate a bowl, a bit like Zhu Bajie eating ginseng fruit. He only knows how delicious it is, only knows how to eat it, but forgets to taste it. You have to have another bowl and savor it carefully. It's just that I can't explain why. It's not spicy, sour, or numb. I just feel warm in my heart, comfortable in my stomach, fragrant in my mouth and tongue, oily but not greasy, refreshing and heart-warming. It's best to drink it again. A bowl of vegetable tofu is like drinking coffee with a partner. Soon, your head and soles will be steaming, and your face will look like a peach blossom. No wonder the girls in Hanzhong usually look juicy, gentle and polite, but when it comes to eating dough, they also seem to be quite angry.
After you finish eating and put down two or three yuan, the stall owner will happily bring you a mount - your bicycle or motorcycle, and say hello: Slow down! Come again!
With the reform and opening up, this kind of snack from southern Shaanxi has also appeared on the streets of Beijing and the food stalls of Shenzhen. Not to mention the high price, the taste is not very authentic, especially because I am not used to outsiders always calling the dough "liangpi". Because I always think that the dough tastes better when eaten cold, but it tastes even worse when eaten hot. Late at night in the middle of winter, the weather is freezing, but the night market is bustling with people. All just for a bowl of hot noodles that are freshly steamed and sold. In particular, it is an excellent late-night snack for lovers. It is steaming hot and you can take a bite of it while I eat it lovingly. After several days, it has become a prosperous, sweet and delicious meal. Forget it!
I thought that snacks are just snacks after all and cannot be served at a banquet. Unexpectedly, one time at a friend’s wedding banquet, I unexpectedly saw the dough, which was surrounded by a circle of shiny dough. Among the meat, it was covered with a large piece of lettuce leaves and dotted with a lot of cherries, lotus seeds and the like. For a moment, all the color and flavor were taken up by it. Within two minutes of the big plate being served, one person and two chopsticks were all gone. Just sweep it away
Despite this, I always feel that dough is for the common people after all, and it is better not to put on those noble and gorgeous coats for popular eating. 2. Describe the method of dough Composition
1. Located in the south of the Qinling Mountains and on the bank of the Han River, there is a delicacy in Hanzhong called: Hanzhong Noodles.
According to legend, dough dough originated in the Qin and Han Dynasties. It is made from rice, which is soaked and ground into rice slurry. It is diluted with water and steamed in a special cage. After cooling, it is cut into thin strips and has a white color. , thin, light, tender, thin, soft, tough and fragrant, supplemented by bean sprouts, spinach, shredded carrots, and mixed with sesame sauce, chili sauce, garlic juice, ginger juice, mustard, five-spice powder, refined salt, etc. material.
After mixing, red and green complement each other, yellow and white complement each other, bright color, refreshing food, fragrant smell and unique flavor.
There are many ways to eat the dough. In addition to eating it cold, it can also be dried and fried. It is white and translucent, crispy and charming, and can be compared with shrimp crackers at banquets. There are also ways to eat it, such as stir-frying and stewing.
It has long been a favorite local snack with unique flavor. The original name of the dough is "Yu Jing Fen". As the name suggests, it is related to the emperor.
Dough skin, also known as Shaanxi Liangpi, stuffed skin. Among them, Hanzhong noodles have the longest history. The chopping board Hanzhong noodles are a home-cooked snack in the streets of Hanzhong area and are rated as one of the top ten classic local breakfasts in China. Hanzhong is located at the southern foot of Qinling Mountains and is rich in rice. Its living customs are similar to Sichuan.
Hanzhong noodle has a long history, unique flavor and soft texture. The chili oil is not as strong as Qinzhen Liangpi. It is soft and delicate, with the style of Bashu. Another type of Qin Town is located in Chang'an County, adjacent to Xi'an. Qin Town has been rich in high-quality Japonica rice since ancient times. It is said that it was a royal tribute during the time of Qin Shihuang.
One year there was a severe drought and no harvest, no rice to pay tribute. Qin's laws were strict and the villagers were afraid of being punished, so they asked a squire for advice.
The next day, the squire made a plan. Aged rice is soaked overnight, stone ground into slurry, precipitated, the supernatant is skimmed off, steamed in a basket, and various seasonings are added. This is Qinzhen Liangpi.
Qin Shihuang tasted it and found it soft, smooth, sour and spicy. He was very happy, so he was exempted from taxes for that year and designated Qinzhen Liangpi as a royal food. Qinzhen Noodle Chili Oil is exquisitely made.
Grind chili, pepper, fennel and other spices finely, add them to oil, and simmer them over high heat. Bright red color and attractive spicy aroma.
The way Qishan people make cold noodle is very special. The rice noodles and stuffed noodle made elsewhere are made by mixing the noodles into a paste and steaming them in a special iron cage. Qishan rolled dough is first rolled into noodles, then steamed, and then cut into strips slightly wider than the cold dough. The eating method is basically the same as rice noodles. Different from rice noodles, the texture of rolled dough is harder. , high toughness and tendon.
People in Baoji area like to eat it, and it has also become popular in Xi'an in recent years. In recent years, some dough merchants have added some colorful foods to the dough to develop colorful dough, such as adding carrot juice to make red dough, adding locally produced Yangxian black rice to make black dough, etc., making the original relatively single dough. The variety is richer and it whets the appetite.
2. Chenggu Noodles This is my hometown, a place in the Hanzhong Basin with thousands of miles of orange sea. Here there are beautiful people, outstanding people, mild climate and abundant products.
This is my country’s famous citrus hometown—Chenggu. When you come to Chenggu in autumn, it would be a pity not to taste the oranges here, and the oranges in Chenggu are the best from Shengxian Village.
The orange has a refreshing taste, thin and juicy skin, early-ripening sweetness, white color and round fruit. Peel the orange pieces and the orange teeth are revealed wearing gauze.
Put it in your mouth, bite it gently and feel the infiltration of the orange juice spreading in your mouth... Strolling among the orange orchards, wandering in the green tide with orange light, You will feel so close to nature. If you can catch up with the local annual Citrus Festival, it will be even more interesting.
Chenggu’s delicacies include not only oranges, but also specialty snacks such as dough, vegetable tofu, and red tofu. Steam the milky white rice milk into a crystal clear, moderately thick rice noodle (dough), add seasonings and top it with secret chili oil and enjoy it slowly.
While eating the dough, drink tofu, which is made from brine, soy milk, etc., and the tofu contains vegetables, and then take a bite of Shangyuanguanhong, which smells bad but tastes delicious. Tofu, I guarantee you will fall in love with this unique Chenggu snack. Five thousand years of vicissitudes of life have taken place, and three thousand years since the establishment of the county in the Qin Dynasty, there have been many ups and downs.
Chenggu is also a place with a long history. When it comes to the history of Chenggu, we have to talk about Chenggu’s historical and cultural celebrity-Zhang Qian.
Zhang Qian was born and buried in Chenggu. More than 2,100 years ago, he made his second trip to the Western Regions and it took him 17 years to finally open up the world-famous Silk Road. He is the first person to go to the world! Today, Zhang Qian’s tomb is a key national cultural relic protection unit.
How could Zhang Qian’s birthplace be ordinary among the so-called outstanding people? Here is the Nansha River, a national water conservancy scenic spot with vast expanse of blue waves; Bird Mountain where thousands of herons roost; there are too many legends here and many mysterious buildings are left here: Wulangguan, the birthplace of Earth Mother; Dongyang Palace, a Taoist holy land , "One person attains enlightenment, and chickens and dogs ascend to heaven." Shengxian Village and Dengxian Terrace.
Green mountains and green waters line the green screen, and Zhang Qian’s hometown dances in the spring light. In this Feng Shui treasure land of Qinbaleping and Xuhan siege, not only many myths and legends have been circulated for thousands of years, but also many precious historical and cultural relics have been left behind.
Not to mention Zhang Qian’s tomb, there are more than 60 natural and cultural landscapes that are famous far and wide, such as the Shang Dynasty ruins in Baoshan, Wumenyan in the Western Han Dynasty, Li Gu’s tomb and the Han family’s ancestral hall in the Ming Dynasty. Nowadays, the Western Han Expressway has turned the natural chasm into a thoroughfare, making it even more convenient to come to Chenggu.
If you can come to Chenggu, you will be able to appreciate the elegance of the mountain breeze returning twice a day in the vast orange grove; the lingering flow of Xu Han's nine bends flowing eastward; and the perseverance of Zhang Qian's two trips to the Western Regions to create the Silk Road. . Isn’t it beautiful to be so comfortable? 3. Chenggu Noodles This is my hometown, a place in Hanzhong Basin with thousands of miles of orange sea.
This place is full of beautiful people, outstanding people, mild climate and abundant products. There are many delicacies in Chenggu, including oranges and other fruits, as well as specialty snacks such as vegetable tofu and red tofu.
But the most famous one is Chenggu noodles. Chenggu dough is made from rice, which is soaked and ground into rice slurry. It is diluted with water and steamed in a special cage. After cooling, it is cut into thin strips. It is white, thin, light, tender, fine, soft and tough. , fragrant and other characteristics, supplemented by bean sprouts, spinach, carrot shreds, and mixed with sesame sauce, chili sauce, garlic juice, ginger juice, mustard, five-spice powder, refined salt and other condiments.
After mixing, red and green contrast with each other, yellow and white complement each other, bright color, refreshing food, aromatic smell, unique flavor, and can be eaten in stir-fried, braised and other ways. There are snacks like this available in many places now.
Affordable and delicious, the other kind is Suining. It is made of two halves of dough, cucumber and bean sprouts. We like chili peppers here, too. 3. An essay describing the dough method
Located in the south of the Qinling Mountains and on the bank of the Han River, there is a delicacy in Hanzhong called: Hanzhong Noodles.
According to legend, dough dough originated in the Qin and Han Dynasties. It is made from rice, which is soaked and ground into rice slurry. It is diluted with water and steamed in a special cage. After cooling, it is cut into thin strips and has a white color. , thin, light, tender, fine, soft, tough and fragrant, supplemented by bean sprouts, spinach, shredded carrots, and mixed with sesame sauce, chili sauce, garlic juice, ginger juice, mustard, five-spice powder, refined salt, etc. material. After mixing, red and green complement each other, yellow and white complement each other, bright color, refreshing food, fragrant smell and unique flavor.
There are many ways to eat the dough. In addition to eating it cold, it can also be dried and fried. It is white and translucent, crispy and charming, and can be compared with shrimp crackers at banquets. There are also ways to eat it, such as stir-frying and stewing.
It has long been a favorite local snack with unique flavor. The original name of the dough is "Yu Jing Fen". As the name suggests, it is related to the emperor.
Dough skin, also known as Shaanxi Liangpi, stuffed skin. Among them, Hanzhong noodles have the longest history. Hanzhong noodles are a home-cooked snack on the streets of Hanzhong area and are rated as one of the top ten classic local breakfasts in China. Hanzhong is located at the southern foot of Qinling Mountains and is rich in rice. Its living customs are similar to Sichuan.
Hanzhong noodle has a long history, unique flavor and soft texture. The chili oil is not as strong as Qinzhen Liangpi. It is soft and delicate, with the style of Bashu. Another kind of Qinzhen is located in Chang'an County, adjacent to Xi'an. Qinzhen has been rich in high-quality Japonica rice since ancient times. It is said that it was a royal tribute during the time of Qin Shihuang.
One year there was a severe drought and no harvest, no rice to pay tribute. Qin's laws were strict and the villagers were afraid of being punished, so they asked a squire for advice.
The next day, the squire made a plan. Aged rice is soaked overnight, stone ground into slurry, precipitated, the supernatant is skimmed off, steamed in a basket, and various seasonings are added. This is Qinzhen Liangpi.
Qin Shihuang tasted it and found it soft, smooth, sour and spicy. He was very happy, so he was exempted from taxes for that year and designated Qinzhen Liangpi as a royal food. Qinzhen Noodle Chili Oil is exquisitely made.
Grind chili, pepper, fennel and other spices finely, add them to oil, and simmer them over high heat. Bright red color and attractive spicy aroma.
The Qishan people’s method of making cool pips is very special. The rice noodles and stuffed pips made elsewhere are made by mixing the noodles into a paste and steaming them in a special iron cage.
Qishan rolled dough is first rolled into noodles, then steamed, and then cut into strips slightly wider than the cold dough. The eating method is basically the same as rice noodles. Different from rice noodles, rolled dough has a harder texture. , high toughness and tendon.
People in Baoji area like to eat it, and it has also become popular in Xi'an in recent years. In recent years, some dough merchants have added some colorful foods to the dough to develop colorful dough, such as adding carrot juice to make red dough, adding locally produced Yangxian black rice to make black dough, etc., making the original relatively single dough. The variety is richer and it whets the appetite.
2. Chenggu Noodles This is my hometown, a place in Hanzhong Basin with thousands of miles of orange sea. Here there are beautiful people, outstanding people, mild climate and abundant products.
This is my country’s famous citrus hometown—Chenggu. When you come to Chenggu in autumn, it would be a pity not to taste the oranges here, and the oranges in Chenggu are the best from Shengxian Village.
The orange has a refreshing taste, thin and juicy skin, early-ripening sweetness, white color and round fruit. Peel the orange pieces and the orange teeth are revealed wearing gauze.
Put it in your mouth, bite it gently and feel the infiltration of the orange juice spreading in your mouth... Strolling among the orange orchards, wandering in the green tide with orange light, You will feel so close to nature. If you can catch up with the local annual Citrus Festival, it will be even more interesting.
Chenggu’s delicacies include not only oranges, but also specialty snacks such as dough, vegetable tofu, and red tofu. Steam the milky white rice milk into a crystal clear, moderately thick rice noodle (dough), add seasonings and top it with secret chili oil and enjoy it slowly.
While eating the dough, drink tofu, which is made from brine, soy milk, etc., and the tofu contains vegetables, and then take a bite of Shangyuanguanhong, which smells bad but tastes delicious. Tofu, I guarantee you will fall in love with this unique Chenggu snack. Five thousand years of vicissitudes of life have occurred, and three thousand years since the establishment of the county in the Qin Dynasty, there have been many ups and downs.
Chenggu is also a place with a long history. When it comes to the history of Chenggu, we have to talk about Chenggu’s historical and cultural celebrity-Zhang Qian.
Zhang Qian was born and buried in Chenggu. More than 2,100 years ago, he made his second trip to the Western Regions and it took him 17 years to finally open up the world-famous Silk Road. He is the first person to go to the world! Today, Zhang Qian’s tomb is a key national cultural relic protection unit.
How could Zhang Qian’s birthplace be ordinary among the so-called outstanding people? Here is the Nansha River, a national water conservancy scenic spot with vast expanse of blue waves; Bird Mountain where thousands of herons roost; there are too many legends here and many mysterious buildings are left here: Wulangguan, the birthplace of Earth Mother; Dongyang Palace, a Taoist holy land , "One person attains enlightenment, and chickens and dogs ascend to heaven." Shengxian Village and Dengxian Terrace.
Green mountains and green waters line the green screen, and Zhang Qian’s hometown dances in the spring light. In this Feng Shui treasure land of Qinbaleping and Xuhan siege, not only many myths and legends have been circulated for thousands of years, but also many precious historical and cultural relics have been left behind.
Not to mention Zhang Qian’s tomb, there are more than 60 natural and cultural landscapes that are famous far and wide, such as the Shang Dynasty ruins in Baoshan, Wumenyan in the Western Han Dynasty, Li Gu’s tomb and the Han family’s ancestral hall in the Ming Dynasty. Nowadays, the Western Han Expressway has turned the natural chasm into a thoroughfare, making it even more convenient to come to Chenggu.
If you can come to Chenggu, you will be able to appreciate the elegance of the mountain breeze returning twice a day in the vast orange grove; the lingering flow of Xu Han's nine bends flowing eastward; and the perseverance of Zhang Qian's two trips to the Western Regions to create the Silk Road. . Isn’t it beautiful to be so comfortable? 3. Chenggu Noodles This is my hometown, a place in Hanzhong Basin with thousands of miles of orange sea.
This place is full of beautiful people, outstanding people, mild climate and abundant products. There are many delicacies in Chenggu, including oranges and other fruits, as well as specialty snacks such as vegetable tofu and red tofu.
But the most famous one is Chenggu noodles. Chenggu dough is made from rice, which is soaked and ground into rice slurry. It is diluted with water and steamed in a special cage. After cooling, it is cut into thin strips. It is white, thin, light, tender, fine, soft and tough. , fragrant and other characteristics, supplemented by bean sprouts, spinach, carrot shreds, and mixed with sesame sauce, chili sauce, garlic juice, ginger juice, mustard, five-spice powder, refined salt and other condiments.
After mixing, red and green contrast with each other, yellow and white contrast with each other, and the color is bright. It is refreshing to eat, has an aromatic smell, and has a unique flavor. It can also be eaten in stir-fry, stew, etc. There are snacks like this available in many places now.
Affordable and delicious, the other kind is Suining. It is made of two halves of dough, cucumber and bean sprouts. We like chili here and you can also add vinegar. 4. Write an essay about Chenggu Noodles. It is best to use 500 words urgently.
I answered first! Hope to adopt it! Remember to add points
Chenggu Noodles
This is my hometown, a place in the Hanzhong Basin with thousands of miles of orange sea. Here there are beautiful people, outstanding people, mild climate and abundant products. This is my country’s famous citrus hometown—Chenggu.
When you come to Chenggu in autumn, it would be a pity not to taste the oranges here, and the oranges in Chenggu are the best from Shengxian Village. The orange has a refreshing taste, thin and juicy skin, early-ripening sweetness, white color and round fruit. Peel the orange pieces and the orange teeth are revealed wearing gauze. Put it in your mouth, bite it gently and feel the infiltration of the orange juice spreading in your mouth...Wandering among the orange orchards, wandering in the green tide with orange light, you will feel this Close to nature. If you can catch up with the local annual Citrus Festival, it will be even more interesting.
Chenggu’s delicacies include not only oranges, but also specialty snacks such as dough, vegetable tofu, and red tofu.
Steam the milky white rice milk into crystal clear, moderately thick rice skin (dough), add seasonings and top with secret chili oil and enjoy slowly. While eating the dough, drink tofu made from brine, soy milk, etc., and the tofu contains vegetables. Then take a bite of Shangyuanguan red tofu, which smells stinky but tastes delicious. I guarantee you will fall in love with it. This unique Chenggu snack.
Five thousand years of vicissitudes of life have occurred, and three thousand years since the establishment of the county in the Qin Dynasty, there have been many changes. Chenggu is also a place with a long history. When it comes to the history of Chenggu, we have to talk about Chenggu’s historical and cultural celebrity-Zhang Qian.
Zhang Qian was born and buried in Chenggu. More than 2,100 years ago, he made his second trip to the Western Regions and it took him 17 years to finally open up the world-famous Silk Road. He is the first person to go to the world! Today, Zhang Qian’s tomb is a key national cultural relic protection unit.
How could Zhang Qian’s birthplace be ordinary among the so-called outstanding people? Here is the Nansha River, a national water conservancy scenic spot with vast expanse of blue waves; Bird Mountain where thousands of herons roost; there are too many legends here and many mysterious buildings have been left here: Wulangguan, the birthplace of Earth Mother; Dongyang Palace, the Taoist holy land , "One person attains enlightenment, and chickens and dogs ascend to heaven." Shengxian Village and Dengxian Terrace. Green mountains and green waters line the green screen, and Zhang Qian’s hometown dances in the spring light. In this Feng Shui treasure land of Qinbaleping and Xuhan siege, not only many myths and legends have been circulated for thousands of years, but also many precious historical and cultural relics have been left behind. Not to mention Zhang Qian's tomb, there are more than 60 natural and cultural landscapes that are famous far and wide, such as the Shang Dynasty ruins in Baoshan, Wumenyan in the Western Han Dynasty, Li Gu's tomb and the Han family ancestral hall in the Ming Dynasty.
Nowadays, the Western Han Expressway has turned the natural chasm into a thoroughfare, making it even more convenient to come to Chenggu. If you can come to Chenggu, you will be able to appreciate the elegance of the mountain breeze returning twice a day in the vast orange grove; the lingering flow of Xu Han's nine bends flowing eastward; and the perseverance of Zhang Qian's two trips to the Western Regions to create the Silk Road.
Isn’t it beautiful to be so comfortable? 5. An essay about Hanzhong cuisine within 500 words
"I love the snacks in my hometown" My hometown is in Hanzhong City, Shaanxi Province. The snacks here are most famous for their seemingly ordinary dough! Everyone has eaten dough. It is so simple that you only need to mix the noodles with water and steam the noodles in a steamer; it is so complicated that you need to adjust the water for a certain amount of time; it is so delicious that you will never forget it once you eat it. The taste is gone. Dough can be divided into two types: rice dough and rice dough. I personally prefer to eat dough because it is not only easy to make dough, but also there is gluten to eat. Gluten mixed in the dough is a delicious food, and the gluten is skewered. It is a pleasure to bake it on the stove. This is all the result of the dough. The process of making the dough is simple. You only need to knead a ball of dough, get a basin of water, and wash the noodles in the water until the basin of water becomes like milk. Just the same, that's it. Then steam it in the pot, cut it after steaming, put in various seasonings, and you'll have a bowl of fragrant dough. The dough is full of color, fragrance, and looks as shiny as jade. You can smell it after smelling it. To lure out the gluttons in people’s stomachs, it’s even more amazing to have one bite. When you come to Hanzhong City, there are rows of noodle shops on the streets, but you have to decide which one is more delicious. You can eat hot or cold noodles. Eat, eat a bowl of hot noodles when you first wake up in the morning, and drink a bowl of sour vegetable tofu soup. The delicious taste that swims in your heart will never be forgotten. Many tourists come to Hanzhong and must taste this delicious noodles. After tasting the unique snacks in our hometown, they all thought it was a mistake not to support them. Most places have dough, but which place’s dough is better than the dough in my hometown? I love my hometown, the snacks in my hometown, and the dough in my hometown even more. 6. Preparation of Hanzhong dough
The proportion of Hanzhong flavors: (special ingredients for cold noodles) 150g: (three kinds of chili) 500g: (rapeseed oil) 4000g. Since the taste of each place is different, please Call us and tell us your city so that we can provide you with various raw materials suitable for local tastes. 1. Main ingredients: four bags of spices (special spices for Liangpi) 2. Accessory ingredients: eight bags of pepper (special pepper spices for Liangpi, containing sesame seeds) 20g), 3. Accessories: 4000g/8kg rapeseed oil; 4. After boiling the rapeseed oil, let it cool for about 1 minute, pour it into a container, and put it in order (first put a small amount of chili pepper in the oil Medium, it is best if the peppers do not become black after 30 seconds, then add a large amount of peppers, and stir the spices evenly (don’t put the ingredients in the wrong order.). 7. How to make Hanzhong dough
The Hanzhong Basin has a humid climate, fertile land, abundant products, and is rich in rice. It is known as the "Little River in the Northwest" and the "Land of Fish and Rice".
Hanzhong dough is made from high-quality rice that is abundant in the local area. The rice is washed in advance, soaked and ground into rice paste. It is adjusted to a suitable consistency and then brushed with oil in a special dough pot. Pour an appropriate amount of rice milk into it, place it in boiling water, and steam it until cooked. Take the dough out of the pot, soak it slightly in cold water, twist the chopsticks along the edge of the pot, and buckle it back, and a snow-white and soft dough will be ready. This method is often used at home. Slightly immersing the dough in cold water is to separate the steamed dough from the dough pot. After steaming a few more sheets, if there is no adhesion, it can be used.
When steaming with a steamer, multiple sheets of dough can be made at one time. Pour an appropriate amount of rice milk into each layer of drawer cloth, spread it flat, stack the steamer, and it will be cooked in 2-3 minutes under high heat. This method is often used in dough shops.
Spread a little rapeseed oil on the dough to prevent it from sticking, fold it and cut it into strips with a knife. The hot dough is steamed, cut, prepared and eaten, usually in wider cuts. Chop finely when served cold. Ingredients: rice (soaked and ground into a thick and suitable rice slurry, steamed into dough).
Side dishes: soybean sprouts, potato shreds, celery, spinach, carrot shreds, cucumber shreds, etc.
Seasonings: chili pepper, monosodium glutamate, refined salt, vinegar, soy sauce, minced garlic, etc. Some noodle shops also have specially brewed seasoning water. Spicy oil is the most important seasoning for dough. The preparation steps are as follows: Heat rapeseed oil until it boils and smokes, cool slightly, and when there is no smoke, pour the oil into a container, and then add special dough seasoning to the hot oil. Stir the ingredients and chili powder evenly. The best time to heat up is that the chili noodles do not turn black and turn brown. It is best to use unbleached virgin rapeseed oil. The recipe of special seasoning for dough is as shown in the picture (example only), and the ratio to chili noodles is 1:5. The chili noodles should not be too thin, otherwise they will burn easily and have a bad taste. You can also add an appropriate amount of white sesame seeds to the chili noodles to enhance the flavor.
1. Dough steamer, or dough pot (also called dough gong)
Material: aluminum alloy, galvanized iron, stainless steel, bamboo wood.
2. Stone mill (hand grinder), rice beater, both have commercially available finished products
Output: The rice beater can process and produce about 50 kilograms of soaked rice per hour , hand grinders are mostly used by rural families (mountainous areas). 8. A 500-word essay introducing dough
Among household chores, I think rolling out dumpling wrappers is the most interesting. But there are many people in the family and I am a child, so this job is not my turn. Whenever I pick up a rolling pin and want to try it, my mother always asks me to "practice" on the side. I was very unconvinced and argued: "Who doesn't know how to roll dough?"
During the Chinese New Year this year, my family made dumplings. My mother deliberately gave me an opportunity to show my "skills" and let me and my father take turns rolling out the dough.
The intense labor began, and I saw my father rolling the rolling pin quickly and turning the dumpling wrappers dexterously. Soon, pieces of dough with thick middle and thin edges flew out. So the "assembly line" for making dumplings began to run smoothly: mother quickly kneaded the big dumplings one by one, grandma arranged the pot full of dumplings neatly, and grandpa was in the kitchen arranging the boiling water. Fried dumplings... I confidently picked up the rolling pin and rolled it out hurriedly. But the dough turned slowly, and the dough that came out was thin at the edges and thick in the middle. Mom packed the stuffing and pinched it, and the big belly of the dumpling burst open! Oh, what a bummer!
Mom said: "You are still not convinced. If you roll it out like this, you still want to eat dumplings." Dad quickly demonstrated and explained. It turns out that the key to rolling out dough is the cooperation of both hands. First, flatten the dough as much as possible. , this can save time in rolling out the dough, then hold the edge of the dough with your left hand, turn it, and then roll it out with your right hand, not more than half of the dough, otherwise it will be thin in the middle and thick at the edge. The dough rolled out in this way is tougher and tastes better than the bought ones. I followed the method my father showed me, and it turned out to be much better than before. I thought: There is so much knowledge involved in rolling out a small dough, life is really not simple!
This incident made me realize: it is easy to look at flowers, but difficult to embroider. Only by learning with an open mind can you succeed. 9. The essay for the second unit of the second volume of the sixth grade is about 500 words about Shaanxi Liangpi
The beautiful and culturally rich ancient city of Xi’an is my hometown. There are many delicious snacks in my hometown, and the meat and steamed buns are The aftertaste is long, and the mutton steamed bun will make you eat it with relish. But the Liangpi is what Xi'an people like to eat all year round. Liangpi is cool and refreshing, and one look at it will make your mouth water. The main characteristics of Liangpi are: tendons , thin, fine and soft. Xi'an's cold noodles can be divided into four categories according to different raw materials and preparation methods: Hanzhong rice noodles, Qinzhen rice noodles, Huimin sesame sauce cold noodles, and Qishan rolled noodles. My favorite is Hanzhong rice noodles. There is also a beautiful and ancient legend about rice bark: It is said that rice bark has a history of more than 2,000 years. During the Qin Shihuang period, there was a severe drought and the rice withered, and the people could not provide good rice to the court. There was a man named Li Shi The two people ground the rice into flour, steamed the rice dough and presented it to Qin Shihuang. Qin Shihuang ate it with relish and ordered this delicious dish to be cooked for him every day. Finally, the famous traditional snack-rice dough was formed. . The production process of Hanzhong rice crust is very particular. There are strict requirements from rice selection to steaming. Only in this way will the rice crust be as white as snow. Coupled with various carefully cooked condiments, it will be delicious. When you taste it, it will be in your mouth, the fragrance will be in your heart, and you will have endless aftertaste. Speaking of this, I can’t help but drool and want to eat it. If you come to my beautiful and ancient hometown------the ancient city of Xi’an, I will definitely I would like to invite you to try this snack with Shaanxi characteristics-------Hanzhong rice noodles.