Wangmo Buyi Salt Water Surface [Guizhou Wangmo Specialty]

What is Wangmo Buyi Salt Water Surface? Authentic Guizhou Wangmo Specialty: Wangmo Buyi Salt Water Surface

Content Summary:Do you want to know what Wangmo Buyi Salt Water Surface is? This article is a detailed introduction to the Guizhou Wangmo specialty - Wangmo Buyi Salt Water Surface. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wangmo Buyi Salt Water Surface. The full text takes about 8 minutes to read, mainly including the basic introduction of Wangmo Buyi Salt Water Surface and its nutritional value? What are the product characteristics of Wangmo Buyi salt water surface? How did the history of the salt water surface of the Wangmo Buyi ethnic group come about? The production method of salt water surface of Wangmo Buyi ethnic group, etc

Basic Introduction of Wangmo Buyi Salt Water Surface

Handmade Buyi salt water surface, produced in Baoshu Village, Shitun Town, Wangmo County and Qiaojiang Village, Leyuan Town, is not only a specialty noodle dish of the Buyi people, but also a characteristic noodle dish rich in local culture. Every year, 20000 kilograms of salt water surface products are produced here and sold to various markets in the county and neighboring counties, which are highly favored by customers

What nutritional value does the salt water surface of the Wangmo Buyi ethnic group have

Easy to digest and absorb, with effects such as improving anemia, enhancing immunity, and balancing nutrient absorption<1. Promoting blood circulation: promoting the circulation of qi and blood in the human body. 2. Enhancing immunity: rich in protein, it is the most important nutrient for maintaining immune function and is the main component of white blood cells and antibodies

Noodles are one of the foods of the Buyi people. The Buyi salt water surface can only use the original ecological wheat grown by local people as raw materials, while other varieties of wheat cannot be made into salt water surface. The production of salt water surface is an ancestral skill of the Buyi tribe

"At the beginning of the experimental stage, after several attempts, Su Gong and Lu Gong first tried to grind the wheat into gray flour in a stone mill." Wei Shaoneng said that at the beginning, no salt was added, and after repeated comparative analysis, he always felt that the products he made were still more flavorful than those chewed in his mouth

The production method of Wangmo Buyi salt water surface

The process mainly consists of seven steps

One method is to use a marble mill or manual push mill to process local varieties of wheat into flour, which must not contain wheat bran. If there is wheat bran mixed in, it will cause the noodles to continuously break when stretched by hand

The third step is to mix and stir flour and salt water, with a water to flour ratio of about 1:2. When kneading the dough by hand, one hand should be kneaded one by one, with one hand pressing the other hand alternately. Rub for a while to see if the dough can be pulled apart. If it cannot be pulled apart, add some salt water or alkali water appropriately. Rub and beat alternately on a cutting board for about 10 minutes. Place the dough that has been kneaded and kneaded in a bowl and cover it with wet gauze or plastic film to ferment, expand, and increase elasticity and viscosity

The fourth is to split the surface into strips. Cut the dough into strips on the panel with a knife and evenly brush it with oil. Then spread flour and knead it to make it smaller than a thumb. Rotate it in a pan and place it in a dustpan

The fifth step is to create a hidden box, dig a soil pit with a width of 0.8 meters, a length of 3 to 4 meters, and a depth of 1.2 meters. Take out a prepared column head or square with small circular holes on the top and bottom from the hidden box, with a distance of 80 centimeters to 1 meter between them. Then use two specially made thin and long chopsticks to separate it and put it back into the hidden box

Six is Lamian Noodles. Place the kneaded dough in the dark box, cut the divided noodle chopsticks in the dark box upwards into the 5-6m high noodles, then use a noodle chopstick in the middle to evenly pull Lamian Noodles downwards, and evenly place the thinned and elongated noodles of 3m on rows of wooden shelves for drying salt water indoors or outdoors. Let the natural temperature dry on sunny days, and use fire to help dry on rainy days. When manually pulling the dough into noodles, you should master the strength of Lamian Noodles, which reflects the softness with hardness, and is cool but not brittle. One person can make 10-15kg salt water one day

Seven is cutting and packaging. Remove the noodles that have been air dried or dried, place them on a board in order from head to toe, and use a wooden block (equivalent to a ruler) that is 12 to 14 centimeters long to press on the salt water surface. Cut the noodles with a kitchen knife, weigh the salt water surface, and package them with white cotton paper. Each package weighs 2 liang and 5 yuan