Batter: The Legend of Mixing Dough

Fried noodles is a special food in the northwest of China, which is defined as "paste made of mixed noodles", especially in Shaanxi, Gansu and Ningxia. When the water boils, stir with a stick in one hand and spread all kinds of miscellaneous noodles evenly with the other. Shake the joystick clockwise and counterclockwise several times.

1, hard and fierce, it is advisable not to break the pot.

2, stir into a paste, and continue to heat when it is less.

3, you can't use white flour to stir, you can add a little seasoning to the miscellaneous noodles.

The practice of stirring the ball is relatively simple, but the way to eat it is varied, and it can even be refurbished. The most common way to eat is to put a ball into a bowl while it is hot, add sour soup, put a chopstick oil in it, stir it evenly along the soup, then pick up a piece from the side of the bowl, slap it in the soup and send it to the mouth. There are many kinds of sour soup, the more authentic one is the one made by radish tassel. Radish sprouts are not vegetables, and you can't eat them when they are burned, fried or fried. Can be pickled into sauerkraut, especially mixed with food, add color and taste. Stir the dough to make it soft. In addition to hot soup, you can also mix it cold: stir the dough out of the pot, spread it on the chopping board, wait for cooling and shaping, and cut it into thin strips with a knife, just like mixing bean jelly, which is sour, spicy and salty. This cold salad is not only rice, but also a dish. The most suitable thing is that corn rash will stir up the dough. On a thick bowl of corn stigma, a pile of cold dishes filled with Wang Youhong and pepper will stir up the dough.

1, add a proper amount of water to the pot, and ignite to boil. If there is millet, you can cook it into millet porridge first;

2. Stir the flour in the pot evenly with boiling water or millet porridge. While grasping the corn flour with your left hand and slowly spreading it into the pot, stir it vigorously with a stick or spoon with your right hand. Stir well in one direction. Don't let the noodles break into raw noodles, there are no bumps! After the corn flour is scattered, so is the wheat flour. As the saying goes, stir the dough for hundreds of times. The more you stir, the better it tastes!

3. In the process of mixing, use medium heat.

4. The final semi-finished product can be stirred into a thin and thick shape, and the chopsticks can be about 15 cm away from the pot, and it is appropriate to keep the mixing ball flowing down slowly or insert a big iron spoon into the middle of the mixing ball without falling off. You can also decide according to your own preferences.

5, to stir evenly, when there is no pimple, small fire, always stirring or turning the pot, remember not to stick the pot to smoke!