1. Mixing Noodles Generally, on the eve of the Spring Festival every year, every household in Liquan begins to make baked noodles. Locals call it "baked noodles". Baked noodles are often made in families, with husband and wife working together and men and women working together. First pour dozens of kilograms of flour into the earthen basin, and then slowly add water and flour.
Because of the large amount of flour, dough mixing is a labor-intensive job. While adding water, knead the flour and wash it repeatedly. The purpose of this is to wash all the gluten in the flour and form batter. Over and over again, finally mixed (Huo), the more uniform the better, all by an endurance effort. Gradually add water, stir and rub until it becomes a paste without lumps, and then let it stand for about 24 hours, waiting for the batter to form a more uniform paste. This step is also called "Xing Mian".
2. Spread the noodles at home. Usually, women spread the noodles. The so-called baking means baking with fire to form pasta similar to pancakes. After sobering up, take the batter out of the pottery jar with a special panel, then pour it along the tin jar and spread it around the jar gradually until the batter becomes round and thin. Heat over low heat and bake until cooked. The process is similar to making pancakes.
Traditionally, wheat straw is generally used to barbecue good noodles, and the heat is mild, so that the baked noodles will not be burnt or burnt, and they are cooked inside and outside. Now, due to the improvement of stove fire technology, we can control the firepower, and we can also use coal fire, charcoal fire and firewood for heating. The baked bread is thin and bright, and the wheat smells good. The next job is to hang up.
3. Because of high temperature and high moisture content, baked noodles are not conducive to preservation. So take them out one by one, tie them with tight ropes, put them in a cool hall to dry, and then start folding them into palm-wide strips. The whole family baked a bar code together and put it on the blackboard.
4. Fold the branded noodles, gather them together, hold them down with wooden boards, put heavy objects such as stones on pillows, and compact the branded noodles with porcelain.
5. It takes a whole day to adjust, spread and laminate the surface above the tangent plane. The next day, take out these long baking surfaces of pressed porcelain and cut them into filaments one by one on the table and on the board. With the commercialization of baked noodles in recent years, some have adopted machine knives to improve efficiency. The cut noodles are neatly packed in bamboo baskets, and they are stacked like sunflower or futon, which is very beautiful. Finally, put the printed cloth on it and put it in the shade of the house. At this point, the pre-production of baking noodles is all over. The finished product can be eaten daily, and can be eaten by the whole family for many days, ranging from nearly ten days to half a month.
6. The way to eat noodles in soup is to pour soup, also known as "pouring noodles in soup" or "drooling noodles". In the process of eating, the most important thing is the cooking of baked noodle soup. Generally, broth and bone soup are used for cooking soup, and spices such as pepper, pepper, cinnamon, spiced aniseed, oil, salt, sauce, aged vinegar and chicken essence are used. Add homemade oil chili pepper, diced tofu and minced meat to make a pot of red noodles soup with bright red color, spicy and attractive taste.
After the soup is boiled, throw a piece of firewood at the bottom of the pot to keep the soup boiling. When eating, one hand holds the bowl, and the other hand uses three fingers to pinch out a handful of baked noodles from the basket and put them into the bowl. Add shredded garlic, leeks and egg slices, spread them into pancakes, cut them into diamond-shaped pieces, pour hot thick soup, and then start eating.
Baked noodles, called cake noodles, soup cakes, pancakes, etc. , are traditional pasta with characteristics. Its history can be traced back to the late Shang Dynasty and early Zhou Dynasty 4000 years ago, and it was formed and flourished in the Tang Dynasty. Known as "China Noodle Queen" and "the originator of pasta in the world", it was known as "the first face of Daqin" as early as the Qin Dynasty.