Cold Skin Noodles are Delicious When Paired with Meat Bun, I Can Eat Two Bowls

Main ingredients: Flour

Ingredients: Bean sprouts, cucumber strips, gluten, seasoned with salt, vinegar, soy sauce, ginger garlic water, MSG, sugar, sesame paste, hot oil

Production steps:

1 Knead the gluten: Add a certain amount of salt and water to the flour, knead into a slightly soft dough, and let it ferment for 10-15 minutes. Place in a basin, add water, start kneading, knead until the water is thick, pour into another basin with a sieve, rinse with clean water, repeat until the water is no longer clear, generally 4-5 times is enough.

2 After washing the gluten, start settling the washed water, the fastest is 2 hours or more, do not stir the water during the settling process, after settling, pour out the top layer of water, the remaining is the gluten paste.

3 Put the washed gluten into a mesh sieve to steam, cool and cut into strips for storage

4 Steam the dough: Use a rice spoon to stir the water evenly, prepare a metal plate, brush a layer of oil evenly on the surface, scoop a spoonful and a half of water into the plate, hold two ears and turn it evenly, put it into a boiling water pot, while pouring while rotating so that the dough is thin and thick evenly, cover the pot lid, open a large fire for 3-5 minutes, until the dough is full of big bubbles, can be out of the pot.

5 After steaming the dough, take it out of the pot, put it in cold water to cool, lift the dough, put it on a mesh sieve, each dough sheet needs to brush with cooked oil and stack it.

6 Cut the dough into strips, put bean sprouts, cucumber strips, gluten, seasoned with salt, vinegar, soy sauce, ginger garlic water, MSG, sugar, seasoning water, sesame paste, hot oil mix evenly to eat.

Meat with bun

In 2016, meat with bun was listed as the 5th batch of non-material cultural heritage in Shaanxi Province. Meat with bun is a local delicacy of Shaanxi, and meat with bun is a Chinese version of a hamburger. The flaky and fragrant outer skin and the juicy inner filling of meat with bun give people a great satisfaction when eaten.

Main ingredients: Flour, pork belly

Ingredients: Water, yeast, alkaline powder, green onion, ginger, star anise, cinnamon stick, cardamom, cloves, nutmeg, allspice, white pepper, fragrance, salt

Production steps:

1 Put a certain amount of water in a pot, add sugar, stir until the sugar melts and forms a large bubble, then slowly add hot water to cook until fused.

2 Put the pork belly in cold water, when the water boils, cook for 3 minutes, then wash the surface with clean water, drain the water and set aside.

3 Put the drained pork belly into a clean pot, add a certain amount of water, use a large fire to bring to a boil, then add salt, green onion, ginger, star anise, cinnamon stick, cardamom, cloves, nutmeg, allspice, white pepper, fragrance and other spices, turn to a small fire and simmer for 2 hours.

4 Mix the alkaline powder with ingredients, take out the kneaded dough and place it on a cutting board, mix the alkaline powder with the dough and knead repeatedly until the surface of the dough is smooth. Cover with plastic wrap and let it stand for 10 minutes.

5 Stretch the dough into long strips, evenly divide into small pieces, take a piece and knead it smooth, first roll it into a long thin strip, then use a rolling pin to flatten it, roll the flattened dough strip up from the top edge to roll into a cylinder. Then flatten it into a small circle, and then roll the small circle into a dough sheet about 10 cm in diameter.

6 Heat the flat-bottomed pan, don't add oil, place the dough sheet on it and bake until it turns golden on both sides.

7 Take out the cooked pork belly and chop it into pieces, put the dough sheet open from its side, cut open, and pour in a little meat broth to eat.

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