qi shan dough

qi shan dough Zones rolling face six points collection to share happy to [0] top editor entry 001 renren sina weibo directory 1 overview 2 general practice 3 the practice of face 4 eleusine indica 5 shaanxi liangpi 6 authentic way On all 1 overview 2 general practice 3 the practice of face 4 eleusine indica 5 shaanxi liangpi 6 authentic way 7 historical origins and characteristics 8 share liangpi 9 compared with flipping face 10 face machine 11 development trend Pack up The error correction Edit the zones rolling face cold from tang dynasty tao has evolved. With a somersault, soft, cool fragrance and hot and sour tasty, the four seasons all appropriate characteristic, is one of the northwest to the work of ethnic foods. Its face excellent materials, the craft is rigorous, taste exquisite, with "white, thin, light, soft, reinforcement, sweet" is famous, cool and tasty. Now is the important manufacturer of sit in guanzhong plain. Zones rolling face - overview zones rolling face zones rolling face is near shaanxi qishan county specialty, also have output in the surrounding region, can taste the tunnel should be still in qishan county. It is shaped like a wide, almost transparent, Zimbabwe and chewy, with chili oil, salt, vinegar and spices be reconciled, excellent taste. Local people often in the summer when it is the staple food, is in the cold winter also is on the desk of the market. Another food, in the traditional Chinese diet culture has long been full of both. With the right amount of fine flour, add water knead into the fish in clean water and knead the dough dilution, with filtering can luo son advisable. Stay on the surface of the ROM is gluten, filtering in the basin is starch. Lake time for separating water and flour is advisable. Then pour the left on the powder floating net, and then move into the pot fire heating temperature, burn after boiling stir with short roll out battle, forming block, the tower with tower (shape like a carpenter with clay) force in the pot double pressure, to be ripe to five or six into back to chopping board rolling again. Generally, according to the standard of a face about one or two of flour, tear pieces into the same amount of doughball, special smooth level off again. With two equal diameter short then rolling, successively firm pressure thin edge, and then in turn sexual vigor to push forward. Per roll, the base must be used cooking oil embellish, then 10 or 20 bills, moving cage steamed, cage, bright skin. Zones face seasoning also is very exquisite, salt into salt water, hot pepper can not too spicy, with luo son after screen, with pour oil, add some spices, sesame and other seasoning, vinegar to home-brewed daqu aging. Through the face skin fine processed, to reflect truly zones in the authentic rolling crust "white, thin, light, soft, reinforcement, sweet" flavor characteristics, can eat. Zones rolling face - roughly Zones rolling face, wash a face Choose good flour, add water and into harder dough, do not add any additives. Wake up, knead until smooth. In a large container with water, put the dough in, knead move slowly, do not knead. This precipitation gradually, the starch in the dough water gradually into a milky white, when the water is cloudy, change water to wash again, until the wash out gluten. Second, the fermentation Place the thin surface of water, precipitation, to water, add yeast water (did), fermentation, summer about a day and night, winter will be proper heating, about three days. Its surface has a bubble, tiny acid taste about, when experience more, pay attention not to. Three, Ci Will heat up a pan, a cloth stained with oil brush pot, mainly in order not to skillet. Fermentation good surface water right amount poured into the pot, stir a mallet, is required for surface water pasting viscous force quickly wipe, was laborious! All touch on the gavel, until the dough by hand to knead the non-stick, color is translucent. Four, roll out Will Ci dough strike got rapid rolling into a thick uniform on the block can be. Note that every time take less rolling, fast, pay attention to safety, don't get burnt, the thinner the good, enough is enough. Glass are available, and the block GanZhang more for metal products, stainless steel pipe, best to smooth. Five, the steamedWill face on the big water boiled bamboo steamer steaming JiHuo 7-9 minutes, too long, too short is born. Cut steamed cool face, article, add seasoning. Gluten open water by the fire. The practice of zones rolling face - face 1, high a moderate amount of flour and water, and into the dough. 2, and then repeatedly put and good dough into clean water washing, washing out of the starch in flour, washing until the gluten. The gluten cover, after a few hours, covers on food steamers in steam for about 25 minutes. 3, put water washed flour in the refrigerator freezer, I usually put a night, anyway, the longer the better. 4, the next day, remove the precipitation good starch water, the water above it, the remaining starch lake. Thin silk can grasp myself. Covers 5, boil water, put away food steamers, put them in a small tray, tray with a little cooking oil, then pour in 2-3 mm lake of starch and the fire steam for 5 minutes. If you want thicker can own master, but leather thin taste better. 6, put steamed leather in the cold water, tearing gently with the hand, on the plate. Each layer liangpi middle to wipe on a moderate amount of cooking oil, it is to prevent adhesion, 2 it is colour and lustre is beautiful. Zones rolling face - eleusine indica Eleusine indica is send good after the surface pressure on the machine. 1. And on a surface. 2. Tap water with a big basin, and the good surface, wash in the basin into the water. 3. Wash your face clean, continuously in water, the surface washing clean. 4. Then in the pan with steam. 5. If in plus soon, and the time in salt, cumin. So after good out of the pot steamed, will taste better. Out of the pot, cool, cutting, cold, stir. Beef tendon face the best method is to use sesame catsup Then add water, vinegar, salt water, hot pepper oil, ginger. Ordinary face must not put sesame catsup, it one of the key is the chilli oil, not ordinary pour just a matter of, this is his own ideas, the every shop won't said. Liangpi is a: Cut the liangpi, wide fine yourself. Cut the gluten, the cucumber silk, garlic, hot pepper oil, pour in liangpi, then put vinegar (best USES vinegar, shanxi mature vinegar is good too) and then put a little soy sauce, salt, chicken essence, garlic (also can be made into garlic juice). Also can put celery or yellow bean sprouts, such as vegetables. And then put gluten and stir well, can eat. Very chewiness, taste authentic, too. Don't like to eat spicy food can put red oil, less soon. Liangpi look difficult do, as long as to master the method or good, is steamed dishes best can buy a bit bigger. The day before and good surface, washed, can do the next day. Liangpi practice answering questions: Q: mix gluten material and mix liangpi is the same? And oh, do the flour, no special requirements? Use plain flour can? A: gluten on the liangpi mix good pull, gluten can cut size, flour did not require oh, a bit more and hard surface, wake up for a while, but don't be too long, MianRuan bad wash, wash to take bib, will not get a face. Q: I like bubbles in the steaming of gluten is not much, did you put the result of the baking powder, didn't I steam liangpi is tough, don't like eating out is more soft, in order to promote the spirit of saving food, I have all quick collapse. I didn't put in the refrigerator of liangpi, about more than two hours, I see water and have more see clearly layer and I will pour out the water, for steam. Is there a problem? Answer: I put a little bit of gluten soda ash, because of my poor grasp the weight, I will roll into the gluten soda, rub rub and rushing under the water for a while and put a night, the second day of steamed, blended want to put the soda should be awake for a while. Steam liangpi too tough? How long does the steam? And steamed when the mix slurry evenly? Or you can put a little bit of base surface in the starch,But I didn't pass. Steamed after put a layer of oil, liangpi easy to dry Q: and what is the oil of oil, salad oil or sesame oil? Steamed gluten time is how long? A: with baking soda, the effect is the same, oil with salad oil. Are generally above steamed gluten under steam liangpi, should and steamed steamed bread of time or a little bit a little bit more about Q: can only evaporate one at a time? A: xi 'an sell liangpi seems to have tools can evaporate several zhang, generally in the home can buy a bigger plate evaporate more convenient. Q: with supermarket shopping bags of dry starch, ok?? A: dry starch as if not, try soaked rice, mix slurry steamed rice. Zones rolling face - shaanxi liangpi 1, active surface, woke up half an hour or an hour, smooth surface to knead and then put a bowl of water; 2, beat against the dough, shoot a starch washing out, be careful not to wash gluten into the water, if there is lazy, can wash starch and gluten, finally the gluten with small screen or fine mesh cloth filter out is ok, 3, washing water starch, the starch stand for more than three hours, it is best to put in the refrigerator, put in the refrigerator freezer, put a night, the precipitation is better, do not need to repeatedly precipitation; 4, washing out the gluten, put a bit of baking powder and baking soda, rub, if put the quantity is too little or too much worry, flapping can wash with water, also can not, and not against the steamed bread, no good hair. (gluten is ready to put in underwater blunt not white starch) 5, good precipitation starch water, above a layer of excess water, it is ok to pour out, slowly from one side down as far as possible, don't shake, or starch and water mix together again; 6, water after the rest of the starches, a stir, usually below the solidification, to stir, stir with chopsticks or egg beater can; 7, in addition to a plate, the bottom oil evenly daub again; 8, looking for a flat container, (usually flat metal plate or microwave flat-bottomed vessel, don't use high temperature resistant plate, I have two pull) the starches into container evenly and rotate a circle, extra bowl, then pour thickness can be adjust, generally between 0, 2 to 0, 4 cm. (clap hands a little inclined, so it seems) and then put the pot steamed. Steaming, there are two ways to put the plates in the water, a another maintain more convenient in the pot with a child (grating)? The plates, it is ok to maintain child on steam; 9, general steam for three minutes more, thin and thick steam for about five minutes of steamed liangpi in prepared bowl soaking in cold water, or the bottom of the plate to tap a rinse, liangpi is easy off, otherwise easy to torn; 10, the steam liangpi, put a small bowl of gluten in the water below also steamed, be sure to use high temperature resistant, I would sell several pp bowl. A thick screw liangpi, 11, steamed out of every layer between liangpi don't forget to wipe the oil well. 12, preparing spices Cucumber silk mashed garlic chilli oil (practices, put soon, bowl and put some salt, then put the oil to burn up five or six into hot prickly ash seed, burn down, set aside in the Chinese prickly ash, cool oil it into soon, pour while stirring with chopsticks); 13, cut the liangpi, gluten, wide fine yourself; 14, the cucumber silk mashed garlic chilli oil poured on the liangpi, then put vinegar (preferably USES vinegar in shanxi mature vinegar is good too) and then put a little soy sauce, salt, chicken essence. Garlic can also be made garlic juice. Also can put celery or yellow bean sprouts, such as vegetables, 15, put gluten stir well, you can eat, is better than that of the outside to buy a lot of oh. Very chewiness, taste authentic, too. Don't like to eat spicy food can put red oil, less soon. Zones rolling face - authentic way Delicious, suitable for family, absolute environmental protection,No pollution, and authentic. The first liangpi 1, high a moderate amount of flour and water, and into the dough. 2, and then clear again and again, and good dough into the clean water to wash the starch in flour, washing until the gluten. 3, put water washed flour in the refrigerator freezer, usually put one night, the longer the better. 4, the next day, remove the precipitation good starch water, the water above it, the remaining starch lake. Thin silk can grasp myself. Covers 5, boil water, put away food steamers, put them in a small tray, tray with a little cooking oil, then pour in 2-3 mm lake of starch and the fire steam for 5 minutes. If you want thicker can own master, but leather thin taste better. 6, put steamed leather in the cold water, tearing gently with the hand, on the plate. Each layer liangpi middle to wipe on a moderate amount of cooking oil, it is to prevent adhesion, 2 it is colour and lustre is beautiful. Second, the seasoning water: 1, pour into a bowl of water in the small pot, wait in a few Chinese prickly ash, aniseed, there are 2-3 grains, (conditional word, still can put a few grains of fennel seeds and cumin seeds. There is no "don't put. It is ok to wait Chinese prickly ash, aniseed) put these material then boil. Pour out cool. Set aside. Third, the practice of chili oil. Pan, put a few small red dry pepper, Chinese prickly ash saute pan, pour into a container of dolly, the pot again into the oil, the dao pour at the end of the dry chili and prickly ash oil, add the white sesame, add a little salt, stir-fry. This kind of chilli oil it tastes great, placed in a container can eat for a long time, absolutely do not contain Sudan red. To eat! Four, liangpi Shred shred liangpi, cucumber, add vinegar, salt, MSG, sesame juice sauce, sesame oil, chili oil, water. The 7 kinds of materials are short of one cannot. Is absolutely authentic liangpi in shaanxi province. Fussy, good friend, chili oil and seasoning water must be yourself. The second method: 1, add a small amount of salt in the flour, and into the dough, cover with a damp cloth and about 30 minutes. 2, the above the dough in a large container, add right amount water and began to wash the gluten, keep kneading the dough in the water, when thick is for the water in the container, its mesh filter to another container. 3, repeat repeat and repeat until water is no longer cloudy, left that a piece of yellow east east gluten, add some Backpulver grasp well in gluten, steam drawer, sufficient gas steam for about 20 minutes, cool and slice (PS: also can not evaporate, fry, and then eating Fried, taste good, too) 4, and then the batter, let it stand for layered, average precipitation at least 3 hours, I was ready the night before, the second day just steamed, precipitation, the longer the batter to make cool peels the chewiness. After completion of 5, precipitation, throw away the water above, the following precipitation stir with a spoon, can evaporate. 6 yeet hay, pot into the water, water boiling, to model (has special steam liangpi mold, I lifted the lid, using cookies effect can also be), brush with a little oil in scoop a spoonful of batter pour the batter depends on the personal mastery, like a little thick cold peels to scoop a bit more, some less, conversely the batter swings in the model, model evenly cover at the bottom of the pastry. Then put the model into the boiling water pot and cover with lid. Fire to keep the fire, steam for about 5-6 minutes, a pot of cold she will slowly take big bubble. 7, a storage pool of cold water in the pool, put the model on floating inside. Can also put the mold horse, with cold water directly at its bottom, such effect is better, she completely cold ice-cold, brush some oil on the surface, you can slowly off the article according to his be fond of cut into it. Sauce is again: A few of water with garlic, chili oil, sugar, vinegar, sesame oil (according to personal taste), cucumber (mungbean sprout hot water can also) Garlic water: one or two cloves of garlic, add a little water, with agitator have broken,Then add a little salt and monosodium glutamate, stir the melted chilli oil production: Put 500 grams of oil heat, and at the same time soon, in a large bowl, put 1 cup, 1 ~ 2 t of pepper, a pinch of sugar (don't), 1 tablespoon white sesame, don't stir, as so smoothly. After the oil smoke turn off the heat, a little funky, about eighty percent hot seven can pour into pepper. First half, stir with a spoon, put 2 ~ 3 teaspoons of Chinese prickly ash (or prickly ash grain), then use the spoon stir, and then the other in a small spoon scoop a little cold water (and more) never add chili bowl, stir, this time you will see a bowl, like boiled water, but because water is small, so don't spill. Stir, then pour the remaining oil, cool. Boil rolling face red oil and not spicy oil (very fragrant chili oil way of) : Chilli oil, chili sauce excellent practice of collecting the advantages, please operate according to their own objective conditions and needs. Homemade Chinese prickly ash chili oil (1) Might as well take a pot, is big, want to have a lid. Put the vegetable oil, while heating the dried chilies a lot, break, put in. To oil, chili paste, into the pepper, Chinese prickly ash a (sichuan hanyuan) best, quickly will remove from heat. Right hand holding the lid, the left hand side about 50 ml a small bowl of cold water. Pour water into pan, cover the pot. At this time there will be a violent reaction. When cold bottle seal. Another method of chili red oil (2) Usually not red Fried chilli oil, this method can fry out red oil. Put water and oil, and a lot of pepper pot together, not to put Chinese prickly ash, affix a slow boil, don't peel, to make louder, in silent place to open the lid, the pepper Fried cake. Add water leaching of capsicum red pigment, reduce the oil temperature, make chili oil strong taste. Do chili sauce (3) Pepper series of food processing method 1, hot pepper sauce: choose fresh, ripe red pepper as the raw material, cut off the, pour into clean water, stirring constantly with a bamboo pole, wash away adhesive mud yarn such as dirt, salvage outfit she drain, pour into electric chop chop bell pepper machine, marinated with salt. Big red pepper every 10 to 15 kg, 100 kg salt alum, 0.1 kg and mixed loading kimchi, after about 10 d. Also in hot pepper can also join the Chinese prickly ash, five-spice powder, sesame oil, such as Jiang Ding monosodium glutamate, black beans, its taste is more unique. 2 ', chili oil, pepper fruit red pimentos as raw material, and seeds, wash with water and drain, dried chilli and vegetable oil 1:10 according to the proportion of oil into the pot, the heat, stay when oil emit smoke from the pot on the fire will be evacuated, some cool about 3 min, will drain the water in the dry chili pan, flip with chopsticks, so that it is heated evenly. After the oil cooler, remove the hot pepper, the remaining oil is the chili oil. 3, sauce, green pepper, choose no injury, no corrosion of green pepper wash and dry the table after water into the cylinder, a layer of a layer of salt, pepper and finally with heavy compaction pepper (16 kg) 100 kg of fresh pepper salt, pickled after 3 d, the bittern water drain out, after boiling stand cold, along with pepper into the barrel closed again, put the shade for about 5-10 d. 4, red pepper oil: (1) methods: will wash chili, remove insect injury, rotting, the sugar into soy sauce; Put pepper in cylinder, a layer of a layer of salt, pepper and pour sauce from above, the hot pepper above with heavy compaction, after 2-3 d, the soy sauce drain out of the brine, the boiling cooling, along with a pepper into the barrel, after 5 d. (2) the ratio of raw materials: red pepper, 100 kg, salt 10 kg, fine sauce 10 kg, white granulated sugar 2 kg. Chili sauce (4) Wash and pick destemmed, new red pepper dry water, add a third of the amount of garlic chili, smash together, add salt and white wine (with more than 50 degrees, make be very sweet chili sauce), with a clean bottles or cans, and in down a layer on the surface of the wine, seal for ten days or so. The note with a clean spoon out while eating, may not be stained with oil, otherwise will be moldy. Or pour oil in the pan, cook the sauce with bottled good, as you eat.The practice of bad pepper (5) Bad pepper is very popular in guizhou, do grow worse on pepper is an important program in the autumn each family, from purchasing good chili, garlic, buy bags of salt, to prepare the necessary use representations such as special marking knife shovels and big tub, busy with unutterable joy. Small-scale produced by ordinary kitchen knife and cutting board can, of course will be chopped chili. Raw material of red pepper varieties are available, and large bell pepper or ordinary chili can be small, which, of course, different from individual be fond of, should go to seed. Chop garlic also want, but don't have to too be broken, mainly for the mix easily into the taste. Peel garlic is a hard work, have a great deal of patience and regardless of the fame and wealth. Will be chopped hot pepper and garlic mixture, then add salt, overtime gradually add, beaten, taste salty right. Then pour into domestic liquor, one can add incense, second can make chili and garlic taste very crisp. Also can add something such as a small amount of Chinese prickly ash and sugar are appropriate, and calm, mainly increase of flavours. The last step is loading container seal save, with cover glass pickle jar is a good choice. Note that everything has to be avoided in the process of making stained with oil, at the very least do before dry washed with detergent. With dedicated ladle out every time, cover the lid. Actually done worse chili can eat immediately, but the taste has not saturated, and also very spicy, garlic to wait several genius will be delicious. Pepper gradually become acid, appetizing and delicious, can be a side dish to eat directly, can also do a special sauce to Fried vegetables such as lettuce, and Fried konjac tofu, or Fried rice, light yellow egg, bright red pepper, white rice, very delicious of. Homemade chili oil (6) Garlic peeling a pound a sixty percent discount, but not into paste, into the Fried in oil, oil to many. (every time I use 1 l of corn oil, olive oil is best, but the cost is high.) Add the dried shrimp and scallop (scallops don't block). The little fire! Hot peppers baking in the oven dry after crush join, remove from heat. Add the salt and worship. Cover, make its natural cool. The microwave system chilli oil (7) In a small bowl, put on a few tablespoons of oil, a bowl of bottom, for example, in the microwave for 2-3 minutes, take out, in soon, at this moment if oil boil (don't be afraid of, a bit of a bubble, not spill) is appropriate, if not boiling, then heat 1 to 2 minutes. Advantages: eat now now, chilli oil incense; Pan: no, province of waste oil and wash the pot; Don't worry about chili paste Fried. Make chili oil more spicy (8) Later found in the process of boiled meat, to make chili oil more fragrant spicy, no matter use soon, or crushed peppers, best first on the hot dry pot, put pepper (surface) to fry a bit (don't be too big fire, prevent fire paste), and then put in the container. The other on the fire to burn chili oil. Materials: flour, water, salt, 1 small spoon 2. Vinegar, garlic, salt, MSG The third approach: 1. The flour and salt, a little bit of water to stir into a batter. Must be beaten, there can be no free block, there will not be too thick too thin. 2. A good batter, refrigeration for more than three hours overnight. 3. Steam liangpi utensils, stainless steel or aluminum low flat container, really don't know to use what, stainless steel lunch box. 4. The oil bowl and brushes, no brush, no hot words by hand instead of first. 5. The water in the dry container, brush on a small amount of oil, pour the batter, bao hou their mastery. 6. Steam for 10 minutes into the pot fire. 7. See face basic even steamed bubble chamber. 8. Wear cotton gloves to remove the steamed model in the cold water for cold (ice first put the second in the pot to evaporate), there are two options. First, the model upside down on the cold water pipe down, Second, the accumulation of a pool of cold water in the pool, put the model on the inside, but the effect is not as good as the first. 9.In the paper is steamed cold surface with the brush to brush a layer of oil, the cool slowly peels off. 10. The steamed cold brush oil on the both sides of paper knife dipped in cold water, then cut the cool peels into like the width of the can, stir in sauce and delicious. Ingredients: Smash chopped garlic salt and monosodium glutamate to heat water, cool after add vinegar, better oil chili sauce. [1] Zones rolling face - historical origins and characteristics Liangpi liangpi, also called leather, NiangPiZi. It is said that from the tang dynasty "cold" tao surface. And legend, zones rolling face of kangxi years from 300 years ago. Eight mu ditch village tong-jiang wang qishan county BeiGuo Township as a chef in the palace. According to his many years of rich experience, to produce this kind of pasta, the cooking practice was deeply loved by the queen's concubines, the four seasons are edible, and the "tired", people called "rolling face". "White, thin, light, soft, wine, sweet". Liangpi can eat all year round, because of the "cool", so in the summer to eat one more. Liangpi phyletic and various, and each has its own characteristics, also have different tastes. From the producing method can be roughly divided into: steamed face, rolling crusts and flipping face. Steamed face is the main producing method by (washed out) gluten flour or rice noodles stir evenly into paste, water is filled into the circular flat metal container, swing liangpi container make paste flat surface/m laying in the bottom of the container, then put into the boiling water pot or steamed in a bamboo steamer (steamed round the whole piece of leather is about 0.5 cm thick, nearly 1 m diameter). Then put liangpi cold water cooling, with nearly 1 m long, 20 centimeters wide big pole cut into 0.5 cm to 2 cm wide strip (base on different material, the color has slightly different), can according to the different flavor when mixing with salt, vinegar, sesame sauce, chili oil, gluten, cucumber silk, bean sprouts, garlic juice, and seasonal vegetables, etc. Zones rolling face - share liangpi (a) surface and good first, covered with gauze, awake in an hour or so. To prepare a big basin, basin full of water, pulling down a piece of dough, into the water to wash, the feeling of fun, as if is in the water play silly putty. Looked at the hands of the dough and the impurity as water flushed a little sink to the pelvic floor, the hand also with the rest of the dough scour is becoming stronger and stronger toughness and also more and more white, this is the prototype of the gluten. But it is not the toughening, the better, because strong toughness had steamed out of gluten is too rigid. Scale will be for him to master. When we all face after washing, can the pot steamed gluten. Successful gluten steamed, should like steamed sponge cake, longitudinal section as the honeycomb. Holding water let it precipitation in about two or three hours, you can proceed to the next step work. Basin turbid liquid drowned in the pelvic floor, the top is clear some of the water, the water away don't, then the remaining liquid a stir, look at the thick degree. It's a skill, in fact, liangpi process are the same, but why will have so much difference taste? It depends largely on the degree of bao hou liangpi, too thin batter is very difficult to forming, even forming will be due to too thin and not strong way; But too sticky pastry made of liangpi often is too thick, taste thick capsule, no teeth. So will take their feelings are accurate at this time, if you feel your face is too thick and then add some water, if feel too thin? Also has, that is to let it sink in for a while. The secret is to hold on your own, control. So if you make the liangpi thin thickness is just right, that's really something very with a sense of accomplishment? When the surface of the gunk, modulation is a process with left, that is serviced by a. First sit on open large pot on the fire, filled with water, cover the lid to boil. Prepare a pot of cold water at the same time aside for later use. Then with a big spoon the batter into a special iron plate,Is the so-called mold (is that one kind of edge). Iron plate prior to thin brush on a layer of oil, the purpose is to easily stripped well serviced. Must spread evenly spread the batter, otherwise, the liangpi uneven not good, spoon batter in quantity to also want to hold good, too little is too thin, too much too thick. Can be produced in the process of honing, improvement. Will pave a good batter on the surface of the iron plate on to boil, constantly with the hand gently turn the iron plate, this is for the sake of heated evenly. That is why called shake liangpi sake. Sometimes the batter in pan sliding back and forth, be careful to let it as evenly as possible in the iron plate forming, when you see dish in batter slowly solidified until become translucent, bulging and a little bubble, you can first liangpi. And in the process of operation, should be careful not to be steam smoked. Will carefully carry out iron discs, directly into the cold water surface cooling already prepared. At the time, you can do in another pan second liangpi, about the time when you feel cool, carefully from the edge of iron plate began to slowly unveils liangpi, when the first liangpi carefully by you, in the hand the liangpi thin, bright, also some shine in the shine. Seem to be some "up your LIDS to" curiosity and a sense of achievement. At this point, is just a beginning, you will continue to do your second, third zhang: oh, tell you, addictive, become adept then stop! (2) and the dough: The new flour (no special grade flour, general) evenly and conglobation add water into the basin in the direction (and kneading dough is best in the same direction) a little massage evenly, cover half dry cloth cage let stand for 30 minutes. Wash gluten: Half bowl pour water, put proper and good dough into, gently knead the dough until the water becomes thick water, take out the dough put aside, the surface water in new basin also poured into half water, will just rubbing is smaller in the continue to gently... Fewer number of change water generally rely on feeling, gluten and sticky, the number of appropriate gluten chewiness taste good, too how times... Hey hey, it's no gluten. To wash the face of the gluten water into big basin precipitation to spare them. Cooking gluten: Into a pot of water to a boil, yanking wash of gluten into strips wrapped into a little thick stick more than his thumb into the pot after cooked, dry sieve carry water remove, tear into small flake standby in the house. Fermentation: Will settle to surface, clear water layer of the surface water pour out the upper water, precipitation only keep good batter. , adding suitable amount of baking powder or steamed buns to use "did", becoming beaten place let stand warm place after fermentation. Probably around overnight or longer, from surface water smells slightly sour when can proceed to the next step. The rolling face approach: The batter into the small basin on the steamer steam over medium heat until the dough half soft and not hands with a spoon scrape moderate size, quickly use the rolling pin of oil rolling into smaller covers and covers steamer food steamers size face in food steamers. (another approach: big POTS of heating surface water while wooden spoon stir evenly in the direction of the surface water into soft dough, then rolling conversion) The traditional rolling face approach: After being all roll into face quickly opened fire on a bamboo steamer steamed. Flipping face practice If eat more hard palate, chewiness of flipping face after rolling again, please face to face in the pan fire burned ripe established) Attention! Above the rolling process of face as far as possible to shorten the time, because the face skin unripe, once complete cooling steam again, not good! Remember that! The practice of zones oil chili sauce: Oil chili sauce dish! Yes, only to the zones truly tasted the food friend can understand call it food, but at all! Because is too sweet!Zones of peasant do oil chili sauce has two kinds: one is generally spicy noodles in hot pepper seeds, another is, of course, not hot pepper seeds. (feels a bit like nonsense) Difference is a hot pepper seeds oil chili sauce is better than no seed, no hot pepper seeds oil chili sauce, color is more red than have seeds. Practice is as follows: 1, the spicy noodles that comes Take the dried chilies (varieties to zones local horn lines pepper) is the most delicious, fire turned into a big iron pan Chinese copy to spicy chili and sweet smell, hot pepper is red light, in stone roller crushed into appropriate thickness soon set aside. 2, oil chili sauce Take 3-4 a spoon or a little hot pepper surface in a magnetic system or enamel hot pepper pot, add a little salt and spices stir (also add more spices). The pot into the rapeseed oil, heating to one thousand one hundred percent after closing fire let stand to not take lampblack, divided into three times in a hot pepper pot oil chili sauce noodles, each time to stir evenly to avoid oil spilt uneven, in some places a paste, in some places not spilt or raw. 3, the first key point: shock Fall after churning hot pepper to bubble, pour into zones with food made from corn, wheat, sorghum and other few drops of vinegar, stirring spicy, immediately visible hot pepper again boiling bubble a fragrance buckled up. Smell fragrant spicy after color bright red sleek, send out a thick slightly a bit of sour taste fragrant smell. 4, the second key point: polished Cream sweet and hot pepper again after not bubble, add a small amount of sugar in hot pepper (also add honey... the past general peasant sugar is very precious, so use sugar, effects are worse than honey, can't say be have distinguishing feature each), stir well, dissolve the sugar make full use of the waste heat of chilli in oil chili sauce. Looked ruddy after polishing oil chili sauce color aspect of massiness, chilli oil is more viscous than generally do not add sugar (oil chili sauce that clear soup of lessening the appearance of the strong water too much). At this time of the oil chili sauce because of white sugar added a new feature, such as the noodles will find most hot pepper oil viscosity on the noodles, make the noodles attractive color, but not a lot of hot pepper bowl edge glue, fully embodies the good steel used in the blade. Additional: Better good judgment shop rolling face my advice is as follows: Zones rolling face 1, the number of diners, delicious food is good, everyone is all admire it, and the rolling face positioning is good, cheap, friends, it is favored by the majority of the people happy good food! 2, see the article didn't cut into the rolling face: good rolling face surface is not smooth, the whole face skin color is slightly blue, about 200 mm * 300 mm size of the rounded rectangle, surface coated with a thin oil, there should be no crack (crack shows poor toughness or overnight too long) Article 3, look into the face after: cut into the face should be elastic feel good hardness is moderate, can collapse, nor like wire, not fracture, there are a lot of good face skin fold and cut into the article should not have broken phenomenon, otherwise not chewiness. 4: see oil chili sauce: good oil chili sauce should be the deep red color thick, and give a person the sense with sticky stiff, standing beside the adjustable face should be clearly caught the scent of oil chili sauce. Zones rolling face - compared with flipping face Except the rolling skin, and is the flipping crusts and steamed face. Flipping face is divided into two kinds, one is flipping up steam again, another is steamed up and burned. In comparison, of course, or steamed up and burned taste more chewiness. Steamed face is needless to say, direct steaming can eat well, of course is the most simple surface lining production. The first step: and 1 flour heating water to mix a snowflake. (it is better to hand to mix, more uniform) 2 add right amount water and mix with chopsticks. (now seem to be very wet and sticky, mix with brine face to, do not spill salt directly.) 3 wadded again, (now feel very sticky, basin edge too.Then don't add flour, otherwise and uneven surface of dry and wet) 4 and knead it will absorb all the moisture, surface light, light, light. Face made up, stamp or plastic wrap to wake for 30 minutes. Step 2: wash a face 1 to put a face with cold water in the basin. 2 kneading in water, until the surface of the starch completely washed out, preparing a big basin, and the other will wash out of the flour in a big basin water. 3 wash to such an extent basic qing (water), then wash it twice, will finally wash water away, don't. 4 good gluten, soak in the cool water. Wash out 5 flour, water, in a place that do not matter, don't move, let its precipitation at least five to six hours. 6 precipitation, slowly pour out the water above (don't move while pouring basin, it is good to pick up a basin below), the rest of the face skin can be used to do. Step 3: do the face skin 1 pan heat zones rolling face, brush a little oil, pour a spoonful of flour, water, turn together (like pancakes), stamp, etc. It is bubbly, margin slightly rolled up, out of the pot. (remember this step to build) 2 look, very thin, but only semi-finished products. Repeat the above action, flipping through all the flour water (I still left a few, do something else with) 3 overlap in place, put the boiler fire steam for 10 minutes, with respect to OK. Step 4: open to eat Mix some cucumber silk, mungbean sprout, put condiment water (pan put a bowl of water, put two grain of star anise, put a few Chinese prickly ash and fennel seed flavor seasoning is boil water), salt, chili oil, vinegar (like eating garlic can put some oil poured garlic in). [2] Zones rolling face - face machine Liangpi, rolling face was invented in the middle and lower reaches of the Yellow River in north China area of a folk flavor snack, cold, hyped. With surface water due to its direct production, the machine is cooked products, make the popular flavor snack food everybody loved them. Liangpi machine is technical personnel comprehensive advantages and disadvantages of traditional face machines developed the latest generation of pasta. Can make liangpi, rice skin, rolling face, etc. Production as long as surface water into the hopper, the machine is cooked. Zones rolling face - development trend Ancestors left us such a good traditional brand, not only do we have to cherish, but also to develop it. Age in progress, people's tastes are changing, it is a good thing also have to keep up with the trend. Zones rolling pieces sit in baoji is a household name, women and children. But operators are open a booth, no one wanted to put the zones rolling face like KFC, McDonald's chain stores. Zones of the new generation of people handed down from fathers to the roll manufacturer face to make chain, zones characteristics snacks out of shanxi, towards the nation, rich folks. "Dress" rolling face already available: a delicate big bags, open bags, the first is two transparent small cup of juice and oil chili sauce, little mug is one-time sealing, and napkins, disposable chopstick and toothpicks, and rolling face is in a delicate harmless paper bowl, everything looks so fashion. After first packing face great fanfare, franchise chain has showed the trend of popular. Was cold eat liangpi in general, in recent years, with good people eat liangpi, hot, or steamed to eat now now, so call it the hot face, taste is very special, is quite popular with the market. View any snacks is not invariable, in constant development and change.