Shaanxi Hanzhong Liangpi

In the summer, because the weather is particularly hot, everyone likes to eat some delicious and cool food in this season. Shaanxi's cold noodles are a popular delicacy with a smooth, sour and spicy taste. You can see snack stalls selling cold noodles in every corner of the city. Of course, if we like, we can also make delicious cold noodles at home, and the taste is just as delicious.

Shaanxi Hanzhong Liangpi Recipe Ingredients: flour, tomatoes Production steps: Before starting, let me introduce to you the tools you need to steam the dough. In our local area, they are called baba and dandan. Baba is actually an aluminum steamer, which is slightly smaller than the size of a pot. Just cut pure cotton white cloth into a round shape slightly larger than the baba. Put the baba in the pot and spread the just on top of the baba. Note that the just should be slightly larger than the baba to make it easier to lift it with your hands. Pure cotton white cloth will turn yellow after a few uses. Doesn’t it have a nostalgic feel?

Prepare the batter: Put the flour in a clean bowl, add appropriate amount of water, and stir constantly with a large spoon until it becomes a batter. You will find that no matter how you stir it, there will be dry lumps of dough. You can stir it almost until it is almost done, let it stand for half an hour, stir again, let it stand for another half an hour, and stir again. In the end, you will find that there will be no dry lumps on the noodles after being left for a long time. Be careful not to add too much water to the batter at first, so as not to make it too thin. You can control the thickness after stirring it evenly.

Prepare chili oil: While mixing the batter, you can prepare the chili oil. This is a must-have condiment for Shaanxi cold noodles. Those who are not familiar with it can refer to my other experience - how to make authentic Shaanxi chili oil, and learn how to make it. Prepare the soup: Peel the chili peppers and use the oil pan to cook tomato soup. This is a secret recipe that only people in Hanzhong, Shaanxi know how to use. Most noodles are seasoned directly with vinegar and other soups, but only people in Hanzhong use boiled tomato soup to season them. When making tomato soup, put the side dishes into the wok first, then add the tomatoes and water. Be careful not to add too much water, just enough to cover the tomatoes. After boiling over high heat, add five-spice powder, salt and other seasonings, turn to low heat and cook for 5-8 minutes, until you can see the thick soup. If you want to use vinegar directly, there is also a secret recipe, which is to put leeks, garlic sprouts, celery and other side dishes into the oil pan first, then add vinegar, and then add water that is equal to or slightly less than the vinegar, add seasoning salt, etc., and wait for it to boil and then serve. The boiled vinegar will be more fragrant. Prepare side dishes: grate carrots, wash vegetables, boil water, blanch vegetables, and serve. Prepare garlic and ginger: mash garlic, ginger and green pepper together. Add a little boiled water and set aside. Steamed dough: All the steps above are about preparing side dishes and seasonings. Now let’s move on to the main step. Add appropriate amount of water into the pot and bring it to a boil. Put the prepared baba and dandan on the pot, and pour the prepared batter on the dandan. Note that you must stir the batter evenly before pouring it on the dandan each time. You can control the thickness yourself, and use a large spoon to spread it evenly after pouring.

When the dough is out of the pot: cover the pot and cook over high heat. Through the lid you can see many bubbles formed by the steam on the dough, which means it is cooked. Then open the lid. To prevent burns, you can dip your fingers in cold water first, then quickly lift the white cloth on the edge of the dough, and stick it on the chopping board with the dough facing down and the white cloth facing up. Then slowly separate the white cloth and the dough along the edge. If it is difficult to separate, you can use your fingers dipped in cold water to peel them off. Be careful not to open the lid when it is not cooked. Continue steaming: After the first sheet of dough comes out of the pot, spread the peeled sheet flat on the baba and continue steaming the next one. Continue steaming until all the mixed batter is finished. Taste the delicious taste: According to your personal taste, you can eat the hot dough immediately, or you can wait for the dough to cool down before eating.

<<: Is it okay to have the glans exposed outside for a long time?

>>: Long-term exposure to sulfuric acid