The so-called dough rolling is to roll the noodles into thin slices and then put them in a pot for steaming.

What comes out of this is the rolling dough that Shaanxi people and even northerners can't put down.

Compared with cold skin or rice skin dough, the texture of rolling dough is relatively hard, and the taste is not as smooth as other skins.

However, the dough has an unusually strong texture, and with chili oil, it makes people want to eat more and more, and they can't stop eating it.

Xu Zhuo was very curious about what kind of person would make this kind of food.

Because this time he used Cheng noodles, which is a shortcut, so it doesn't seem complicated.

However, if it really starts with the dough, it goes through kneading, washing, clarifying, fermenting, nourishing, rolling, steaming, and cutting......

This series of tedious and complicated steps can finally lead to a delicious and delicious rolling dough.

I can't imagine what a tortuous process the invention of dough rolling was.

From ancient times to the present, the birth of food can be traced.

Some delicacies are forgotten, such as edamame tofu and stinky tofu.

Some delicacies are due to coincidences, such as bacon smoked above the fire pit, and tofu made during alchemy.

Some delicacies are caused by mistakes, such as the appearance of vinegar, which is caused by winemaking mistakes.

There are also delicacies that originate from emotions, such as fried dough sticks, which are said to have been inadvertently invented to express anger towards the Qin Hui couple.

There are many kinds of cuisine, but there is never such a complexity as rolling dough.

Aside from the previous steps of washing gluten, let's just talk about the steps of fermentation.

After fermentation, the juice is not sour, which is equivalent to rotting, how did the ancients figure out the steps of first nourishing and then rolling and steaming?

It's incredible.

To be honest, when Xu Zhuo came to the store this morning, even though he knew that the noodle juice was sour, he was a little hesitant whether this thing was rotten and spoiled.

This is still the result of repeated checks in the tutorial.

The ancients had no tutorials to watch, and they were able to make this kind of food by themselves, which really made people sigh at the greatness and wisdom of the ancestors.

Xu Zhuo sighed as he kneaded the dough on the board into long strips and divided them into equal sized dough.

Next, he kneaded each dough into oval flatbreads and brushed the front and back sides of the dough with cooking oil.

Then, with a rolling pin, roll out the cakes into round slices.

In this way, the step of "rolling" in the rolling dough is considered to be completed.

This step is also particular, that is, to roll the dough as thin as possible.

A good rolling dough has the characteristics of white, thin, light, soft, gluten and fragrant.

Rolling out the dough thinly is not only delicious, but also improves the appearance.

After the dough was rolled out one by one, Xu Zhuo brought a round steaming tray and stacked the dough one by one and put it in.

In order to prevent adhesion, between each dough, Xu Zhuo brushed another layer of oil.

After the thin dough was stacked up, Xu Zhuo took the steaming tray and put it into the steaming cabinet and began to steam.

This step is a bit like steaming spring cakes.

After the steaming tray was put in, Xu Zhuo cleaned up the basin and other items, then put the soup pot on the shelf and boiled half a pot of water.

According to the tutorial, it is best to use large water for rolling dough, so that the taste is more prominent. The fragrance is also stronger.

It is not difficult to make large ingredient water, boil a pot of water, throw in spices such as peppercorns, large spices, bay leaves, cumin, etc., and cook for a while, and it is done.

He's idle at the moment, so he simply boils this out.

Since you want to eat it, try to make it as authentic as possible.

After the water boiled, Xu Zhuo poured the prepared spices into it according to the proportions in the tutorial, and also poured in a few spoonfuls of salt and two spoonfuls of sugar.

In this way, when you mix it for a while, you can directly season it with large water, and you don't need to put salt anymore.

After the ingredients were boiled, Xu Zhuo took out all the ingredients inside, and then poured them into a basin to cool.

At this time, the dough in the steaming cabinet was almost steamed, and Xu Zhuo carefully took out the steaming tray from the steaming cabinet.

After letting it cool a little, he tried to peel off a sheet of dough from the top.

This dough is really well done, and the thin dough is as translucent as a cicada's wings.

But the toughness and elasticity are very good, and a little hard tearing is also safe.

Xu Zhuo hadn't eaten breakfast yet, and when he looked at the smooth and translucent dough, he was suddenly hungry.

He folded the two dough sheets and cut them into long strips with a knife.

Then put it in a large bowl, walked to the chili oil basin, and dipped it in with a handful of rolling dough.

The white rolling dough is set off by chili oil, which is indescribably beautiful.

Xu Zhuo endured his saliva, grabbed a handful of cucumber shreds into the bowl, poured a few spoonfuls of water, poured sesame oil and vinegar, and ate it with a little chopsticks.

In fact, today's practice is still a little unauthentic, because there is no manual gluten, and there is less blanched bean sprouts.

But despite this, Xu Zhuo was also shocked by the strong and elastic taste of rolling dough.

Thinking about it seriously, since high school, he hasn't eaten more snacks like cold rice noodles and rolling dough.

Because I always feel unhygienic, I am worried that I will have diarrhea after eating.

Now that he has eaten the dough rolled out by himself, Boss Xu realized: Over the years, I have really missed a lot of delicacies!

The dough is highly resilient and densely textured, and the teeth should be slightly strained when eating, unlike the rice skin that can be eaten into the stomach as soon as it is sucked.

But the more this happens, the more exciting it becomes.

Coupled with the combination of chili oil, the more you eat, the more you want to eat.

"What's delicious to eat? ”

Guo Xingwang took a piece of scallion pancake made by the morning shift chef and strolled over while eating.

When he saw the rolling dough in Xu Zhuo's bowl, he subconsciously swallowed his saliva.

"It's not authentic, don't say anything about the good food, eat alone here. Hurry up, get me a bowl, or I'll call all the people in the back kitchen......"

Xu Zhuo smiled and immediately made him a bowl.

Guo Xingwang didn't eat in vain, and ran out to get Xu Zhuo a few pieces of scallion pancakes that were crispy on the outside and tender on the inside.

The two of them ate a big bowl of rolling dough with scallion pancakes.

Guo Xingwang wiped his mouth after eating: "I used to watch food shows, and the old joke was that Shaanxi people ate noodles with steamed buns. Unexpectedly, I also ate the dough rolling dough with pancakes today...... Not to mention, it feels pretty good. ”

Guo Xingwang also ate a bowl of cold skin made by Xu Zhuo yesterday, and ate another bowl of rolling dough early this morning.

So he was very curious: "Why have you been doing with Shaanxi noodles in the past two days? Are you going to serve noodles in the store?"

Xu Zhuo smiled: "These are all snacks, how can you serve them in the store......

"Why can't you get on? I think it's totally possible!"

Guo Xingwang was energetic: "The big restaurants in Guangdong have dry fried Niu River, let's fry the cold skin, is it very abrupt?"

Well?

This one......

I think I can really try it.

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Thanks to the book leader [The Pig of Tea] and the book leader [Harry Potter YY] for the 10,000 book coins respectively, so that the two big guys broke the bank, thank you very much.