How to make Xiaoxian dough

Xiaoxian County is located in Anhui Province, my country. Xiaoxian noodles are a well-known local specialty food. You can see Xiaoxian noodles in almost many places in Xiaoxian County, Anhui Province. It is also popular in some parts of the country, especially in Huaibei area. You can see Xiaoxian noodles in big cities such as Beijing. Its method of making is relatively simple. Let’s learn about the specific methods of making Xiaoxian noodles.

How to make Xiaoxian dough

Xiaoxian noodles are different from traditional Shaanxi cold noodles. They have their own characteristics and are well-known in other places. However, they are different from those made by machines. The pure handmade method is as follows:

Wash your face

Put the flour in a bowl, add water and stir in one direction with chopsticks. Slowly add water and gradually knead the dry flour into a thin and soft dough. Slowly knead the dough until smooth and add sugar. Then repeat stirring the dough every half hour or so to give the dough gluten. Generally, sugar will take 1.5 to 2 hours. Add water to the bowl with the dough and start washing the dough. After two times, you can start to see the gluten. Put the washing water in another basin and do not throw it away. Keep changing the water to wash your noodles until the water becomes clear. Wash out the gluten. When making the dough, steam the gluten in a pot and cut it into pieces.

Steaming

Wash out the facial water. After washing the flour, leave it there. Soon the starch will settle down. At this time, drain the clean water in the basin and leave the starch paste below to make the dough. After trying it out, I found this basket to be pretty good. When making the dough, just scoop some starch paste with a spoon. If you like it thick, scoop more; if you like it thin, scoop less. It is up to you. After scooping, put the basket in the pot and steam it. After the dough is steamed, when you take out the basket, put it in cold water first to shock it, so that it is easier to peel off the dough.

seasoning

Chili oil is crucial to the taste of the dough. First, heat the oil with peppercorns and fennel and sauté until fragrant. Prepare a small pot and add chili powder and white sesame seeds. Take out the peppercorns and fennel, pour the hot oil into the chili powder and sesame seeds. It smells really good. Cut the cucumber into shreds and cut the steamed gluten into pieces. Cut the prepared dough into strips, put it into a large bowl, add cucumber shreds, gluten, salt and MSG, then pour in chili oil and mix well, then it is ready to eat.