Xu Zhuo followed Feng Weiguo's prompt, flattened the divided dough slightly with his hands, then placed it flat in the steaming tray, and sent it to the steaming cabinet to start steaming.

"Grandpa Feng, how long will this thing have to be steamed if it is steamed thoroughly?"

Feng Weiguo said with a smile: "Fifteen minutes is enough, this step is mainly to use hot air to relax the dough, so that the dough will become smooth." ”

Wheat is very different from wheat because it grows in alpine regions.

For example, from harvesting to serving on the table, wheat has to go through three births and three ripenings.

The wheat is harvested and pulled to the field for threshing, and these wheat seeds are raw, which is considered "life".

If you want to grind the wheat grains into wheat flour, you have to fry the wheat grains like sesame oil, which is "one ripe".

The wheat is fried and ground into flour and then raw, so it is a "second life".

When the noodles are made into dough, boiling water should be used to make the noodles, and the boiling water will blanch the noodles, which is the "second cooking".

The reconciled dough is processed again into the shape of a green embryo, which is the "three lives".

The finished oak is steamed in the pot, and after steaming, it comes out of the pot, and it becomes "three cooked".

The three raw and three ripe wheat not only reflects the rarity of grain in the alpine region, but also reflects the rarity of this delicacy.

Perhaps it is this tossing that gives the noodles their deliciousness and deliciousness.

Let this different delicacy stand out in Shanxi, which has a wide variety of pasta, and successfully rank among the top ten noodles.

While steaming the dough, Feng Weiguo was not idle, and he began to prepare the toppings with the noodles.

This dish is delicious with toppings or dipping sauces, the most common being lamb toppings, scrambled eggs with tomatoes, and aged vinegar garlic or chili oil dipping sauce.

In some places, you will also make some marinade similar to fried sauce and pour it on top of the steamed cannibal, which is also very delicious.

After all, today is a display, so the toppings prepared by Feng Weiguo are very rich.

There are four kinds of toppings alone, including mushroom toppings, tomato and egg toppings, mutton toppings, and pork belly toppings.

He said that Shanxi also has chili sauce, but there is no such thing in the store, and the chopped pepper made by Xu Zhuo is not edible yet, so he can only give up.

The method of all kinds of dumplings is relatively simple, that is, cut the meat into small pieces, then put it in a pot and stir-fry, then add water to simmer, and serve with some side dishes, which is fine.

If you want to put it aside, you have to do it all in person.

But now he doesn't need to, he just matched all kinds of ingredients and handed them over to Guo Xingwang to do.

Well, apprentices, they're tool people.

No need for nothing.

Fifteen minutes passed quickly, and Xu Zhuo brought out the dough in the steamer.

The dough now looks softer and the surface is smoother.

After waiting for it to cool down a little, Xu Zhuo kneaded the dough again according to Feng Weiguo's reminder.

Wheat flour is not the same as flour, if wheat flour is tossed like this, it will not be able to be used for a long time.

However, the dough is still very chewy, and it is kneaded a little like the dough of braised noodles.

The grain grown in the alpine region is indeed incomparable to the grain in the plain area.

After kneading the dough, you don't need to wake up, just knead it directly into long strips while the dough is still warm, and then divide it into small pieces slightly larger than your fingers.

Next, it's time to do the styling of the oak.

Feng Weiguo took a flour agent and put it on the cutting board to flatten it, then put it on the knife surface of the kitchen knife, and pushed the flour agent forward with the part of the tiger's mouth.

Then, the agent becomes an irregular strip.

And because it is pushed out with the tiger's mouth, the thickness of the dough sheet is not consistent.

But if you want the noodles to be delicious, you have to do it.

The dough sheet is removed from the knife surface, and then rolled on the index finger to make a hollow cylinder shape in the middle, which is the raw embryo of the noodles.

Put the finished cylinders one by one vertically in the steaming tray, and after the steam in the steaming cabinet comes up, Feng Weiguo asked Xu Zhuo to put the steaming tray into the steaming cabinet and start steaming.

The steaming time of the noodles does not need to be too long, just five or six minutes of steaming.

Because the noodles are basically cooked when they are cooked, and the dough has been steamed for more than ten minutes, it is at least nine ripe.

So steam it for a few more minutes, heat it up and you're ready to eat.

Eight minutes later, Xu Zhuo took the steamed noodles out of the steaming cabinet, and then carefully took out the cylindrical noodles with chopsticks and put them on a plate.

Pour a spoonful of Guo Xingwang's toppings and you're ready to eat.

"Mutton and mushroom soup, a family eats ten fragrant, come and come, little clumsy, try this delicious Shanxi food. ”

Feng Weiguo handed a plate of tannin with mutton toppings to Xu Zhuo and let him taste it.

Xu Zhuo was not polite, he picked up a cylinder mixed with mutton with chopsticks and put it into his mouth, chewed it slightly, and his eyes suddenly widened.

What the hell is this......

It's so delicious!

The taste of the noodles is slightly hard and chewy, but because it has been steamed during the production process, the taste is a little slippery, which is a bit similar to the enhanced version of knife-cut noodles.

The uneven folds on the surface of the noodles that are pressed out by the tiger's mouth are covered with mutton soup, which tastes delicious and unusual.

Moreover, these soups make the strong noodles a little more fragrant and moisturizing, and after eating, I just want to continue eating, and I can't even care about applauding.

After eating several bites in a row, Xu Zhuo took one from the plate next to him without toppings, dipped it in the prepared garlic dipping sauce and put it in his mouth.

Immediately, a strong sour and spicy taste spread in the mouth.

This sour and spicy flavor combined with the texture of gluten is sublimated at once.

It was as if everything in the world had become unimportant, and the only thought left in my mind was to continue eating.

That's probably the charm of food, right?

As for the other toppings and dipping sauces, the flavors vary, but they are all very delicious and delicious.

Xu Zhuo ate two plates in a row, and then put down the chopsticks with a full burp.

Delicious, really delicious.

When he did it just now, he searched for relevant information and said that when Qianlong went to Wutai Mountain, he lingered on this delicacy and called eating this delicacy a pleasure in life.

Xu Zhuo was not much interested in it for a while.

Because there are too many dishes in the food circle, Pang Qianlong, an Internet celebrity in the Qing Dynasty, so many that people are a little aesthetically fatigued.

And almost all the food is such a set of rhetoric, which is really not interesting.

As a result, after eating it, I found out that this noodle is really not in vain.

Although it is a bit exaggerated to say that life is happy, but it is really refreshing when eating, Xu Zhuo himself didn't even notice it, and the two plates of Lu Lu were eaten in his stomach.

If it weren't for some support, I guess I could still eat it.

It's a pity that the amount of food is not good, which is really a pity in life.

But although I can't eat it myself, I can watch others eat it.

Soon, Meng Liwei and Li Hao, who was staying in the provincial capital, came over, and Yuan Kang, who was obsessed with this delicacy, took a taxi from the office building-

Yuan Kang usually walks to and from work, and the car is parked at the door of the restaurant to install the façade.

But today, in order to be able to eat the noodles in his heart as soon as possible, he actually chose to take a taxi.

This has become a big news in the Sifang Restaurant.

The power of foodies is really not to be underestimated......