Cooking: in cooking pasta, there are many hand-cooked foods with different characteristics and flavors, such as cat's ear miscellaneous, small pout, twisted fish, bean powder flowing tip and boiled flower tower. In addition, there are fried pasta, such as pancakes, pancakes, fried dumplings, braised noodles, braised cakes and so on. , and fried foods, such as dough twists and oil cakes.

Cooking: There are many kinds of cooked pasta, which can be divided into more than 50 kinds, such as Lamian Noodles as thin as hair, Youlong in Daoxiao Noodles and so on. There are dozens of ways to make it, such as rolling, pulling, poking, peeling, pressing, kneading, pulling and sipping. In addition to wheat flour, there are sorghum flour, soybean flour, corn flour, buckwheat flour and naked oats flour. The seasonings range from chicken, duck, fish and fish to oil, salt, sauce and vinegar.

Steamed noodles: There are many kinds of steamed noodles, and corn flour was the most common staple food in the past. In the wheat producing areas around Jinzhong in southern Shanxi, steamed bread is eaten more. Steamed bread is divided into flower rolls, knife-cut steamed bread, round steamed bread, pomegranate steamed bread, jujube steamed bread, malt steamed bread and hard-faced steamed bread. Cereal steamed food includes roasted old man's oat noodles in Lvliang, Jinzhong, northern Shaanxi; Sorghum noodle fish, in addition to steamed stuffed bun, roasted beauty and so on.

Second, the step of cutting steamed bread with a knife:

Materials:

1. White sugar is melted with warm water for later use. When the temperature is too low to be hot, pour the yeast into the sugar water to melt.

2. Mix flour with a little salt, pour in yeast water, stir with chopsticks into a flocculent shape, and knead into a ball.

The dough is dry and difficult to handle. You can knead it for 10 minute, knead it for 3-5 minutes, and then let it stand for 5 minutes.

4. Finally, knead the dough into a smooth and non-sticky dough.

5. Knead the dough into strips and cut it into small pieces.

6. Move the steamed bread blank into a steamer covered with corn leaves, and cover it for fermentation.

7, about an hour, the steamed bread blank is about 1.5 times as big, and it feels very light with your hands, indicating that the fermentation is in place.

8, put cold water in the pot, steam on medium heat 15-20 minutes to turn off the fire.

9. Steamed steamed bread.