Why does the dough turn sour?

Shaanxi handmade noodles are recognized as delicacies. The difference between handmade noodles and other varieties lies in its practice and ingredients. Cold rice noodles were originally a very common snack in Shaanxi, but in Qishan, they were made to be extremely delicious and contained profound cultural essence. Steamed steamed bread must be fermented to give full play to the sweetness of wheat. Hand-made noodles should be kneaded until there are no bubbles, then rolled into cakes, cut into thin strips, chewed carefully at the entrance, and tasted. Qishan handmade noodles organically combine these two technologies, taking the advantages of handmade noodles and steamed buns, forming a unique flavor.

Handmade dough is originally an enzyme product. Many people ask whether it is normal for dough to be sour. Here, Teacher Ma must say it's normal.

Ma Laoda's training in rolling noodles said: About why rolling noodles are sour, we should start with a story:

Dough originated in the Tang Dynasty, when oats were planted in Guanzhong area, with low yield, drought tolerance, yellowish color, chewiness and little starch. At that time, the war was raging, and it was a problem to eat enough. The people have even eaten bran, and the dough can only be extravagant in the palace! So it's called Yujing powder. The dough in the Tang Dynasty is actually steamed dough. Later, the washed dough was not finished and fermented all night. It's steamed very thick in Lorry, one centimeter thick. Too thin, no tendons, rotten, so it appeared

In the Yuan Dynasty, minced meat skins were very popular in this area. With the demise of the Yuan Dynasty, the Hui people in Shaanxi moved to Ningxia, Gansu Province, and also brought the technology of skinning. The Tiejiahe River in the south of our city was the descendant of Timur at that time, and Tuotuo was originally the descendant of Tuotuo Taishi. By the Ming Dynasty, hundreds of thousands of people were killed or injured in the Guanzhong earthquake in Shaanxi. The Ming Dynasty brought rice skin technology from Jiangxi, Wuhan, southern Shaanxi and northern Minnan.

In the Qing dynasty, our ancestors evaporated the fermented noodle water in the pot, wrapped it into dough and rolled it into leather. This kind of leather is thin and smooth, forming a kind of rolling surface. During the reign of Emperor Kangxi in the Qing Dynasty, Wang Tongjiang of Bamugou Village in Qishan County was a chef, and Qishan County ordered the imperial capital to cook for the emperor. He took Qishan's rolled noodles and minced meat noodles for the emperor to eat, and he was very happy when he got home.

So when it comes to this, everyone understands that the dough is sour, so you can eat it with confidence and the dough can lose weight!