Fufeng baked dough [Shaanxi Fufeng specialty]

What is Fufeng branded dough? Authentic Shaanxi Fufeng specialty: Fufeng baked dough

Content summary:Do you want to know what Fufeng baked dough is? This article is a detailed introduction toShaanxi Fufeng specialty - Fufeng baked dough. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Fufeng baked dough. The full text takes about 5 minutes to read, mainly including the basic introduction of Fufeng baked dough and its nutritional value? What are the product features of Fufeng branded leather? How did the history of Fufeng baked dough come about? The production method of Fufeng baked dough, etc

Basic Introduction to Fufeng Braised Noodles

Fufeng Braised Noodles is a delicacy, a famous snack of the Han ethnic group in Shaanxi Province, with the flavor characteristics of "tough, firm, dry, chewy, and low in moisture"

What is the nutritional value of Fufeng branded dough

Noodles are made from rice and have functions such as tonifying the middle and nourishing the stomach, nourishing the essence and strengthening the mind, improving hearing and vision, harmonizing the five organs, promoting the four meridians, relieving irritability, thirst, and diarrhea

Noodles are actually made of rice, similar to Rice noodles in the south. It is named because it is tender and strong, just like high-quality noodles. You can cut it to the size of noodles, or pour seasoning soup over it and mix it whole in a bowl to eat

How did the history of Fufeng baked dough come about

The origin of dough was in Hanzhong, and it was first made of rice. Due to its thinness, it is called "rice noodle skin" and later abbreviated as noodle skin. In terms of eating methods, it is divided into hot noodle skin and cold noodle skin, and the latter is made with more "noodles", so it is called "noodle skin". This craft spread to Guanzhong. Because people in Guanzhong like pasta, it is called "Liangpi" in Guanzhong

The method of making Fufeng branded dough has four steps.

Step 1: Face to face

2 Add an appropriate amount of water and stir evenly with chopsticks (It looks very wet and sticky now)

3 Knead it into a ball again, (It feels sticky now, and the edges of the basin are also sticky. Don't add flour at this time, otherwise the dough will be unevenly dry and wet)

4 Knead it for a while and it will naturally absorb all the moisture, making the dough shiny, basin shiny, and hands shiny

When the dough is ready, cover it with plastic wrap and let it rest for 30 minutes

Step 2: Wash face

1 Add cold water to the basin where the face is placed

Rub in water until all the starch in the flour is washed out. Prepare a large bowl and pour the washed flour water into the bowl

Step 3: Make dough.

Heat a flat bottomed pan, brush a little oil, pour a spoonful of flour and water, stir well (like making a pancake), wait for it to bubble, slightly curl up the edges, and remove from the pan

2 Look, it's very thin, but it's just a semi-finished product Repeat the above steps, burn all the flour and water (I left some for other purposes)

3 overlap and place them together, then steam on high heat for 10 minutes in a steamer, and that's it

Step 4: Start eating

Mix some cucumber shreds, mung bean sprouts, add seasoning water, salt water, chili oil, vinegar (if you like garlic, you can add some garlic paste splashed with oil)