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What is Jingyang Guokui? Authentic Shaanxi Jingyang specialty: Jingyang Guokui
Content summary:Do you want to know what Jingyang Guokui is? This article is a detailed introduction to the Shaanxi Jingyang specialty - Jingyang Guokui. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Jingyang Guokui. The full text takes about 3 minutes to read, mainly including the basic introduction of Jingyang Guokui and the product characteristics of Jingyang Guokui? How did the history of Jingyang Guokui come about? The production method of Jingyang Guokui, etc
Introduction to Jingyang Guokui
Guokui originated from a gift given by a grandmother to her grandson He Miyue, and later developed into a flavored convenience food.
., It is a traditional Han style noodle snack that is popular among urban and rural residents in the Guanzhong region of Shaanxi ProvinceMethod for making Jingyang Guokui
Raw materials: 5kg flour (2kg water), 30g alkali flour. Fermented noodles: 350g in summer, 750g in winter, 500g in spring and autumn
1. Control the water temperature according to the season. First, mix the dough into dead dough pieces and place them on a desk. Use a wooden bar to press and fold the edges, then evenly plate them. Then cut them into two pieces and add fermented dough and alkaline water respectively before kneading and pressing. Depending on the softness of the dough, if it is soft, add some dry dough and press it again until the dough is smooth and the fermented dough is even. Cover the plate tightly with a warm cloth
2. Divide the dough into dough pieces weighing about 600g each, push and roll them into a circular cake with a diameter of about 22cm and a thickness of 3cm, flip it over frequently, commonly known as "three flips and six turns", and burn it evenly. When the skin color is slightly bulging, it is cooked and there are chrysanthemum shaped burrs around it
Method for making Jingyang Guokui
Raw materials: 5kg flour (2kg water), 30g alkali flour. Fermented noodles: 350g in summer, 750g in winter, 500g in spring and autumn
1. Control the water temperature according to the season. First, mix the dough into dead dough pieces and place them on a desk. Use a wooden bar to press and fold the edges, then evenly plate them. Then cut them into two pieces and add fermented dough and alkaline water respectively before kneading and pressing. Depending on the softness of the dough, if it is soft, add some dry dough and press it again until the dough is smooth and the fermented dough is even. Cover the plate tightly with a warm cloth
2. Divide the dough into dough pieces weighing about 600g each, push and roll them into a circular cake with a diameter of about 22cm and a thickness of 3cm, flip it over frequently, commonly known as "three flips and six turns", and burn it evenly. When the skin color is slightly bulging, it is cooked and there are chrysanthemum shaped burrs around it