When I came to Henan, what I need most is to taste the most local snacks in Henan, which are noodles. No matter the old and young men or the girl's daughter-in-law in Henan, they are very fond of eating noodles. How can I miss such snacks with local characteristics.
1. Divide the flour into two parts, add water and dough, roll them into skins, put oil on one part first, then cover the other part, roll them into 0.3cm thick, cut them into diamond pieces, and put them into 80% hot oil pan to make light yellow. It's called chess stir fry locally.
2. Grind the mung bean for one time, remove the skin of the bean, soak it in clear water for 4 hours, then grind it into milk with water mill, filter it into soybean milk with thin cloth, and put 500g yeast into the milk to make it sour.
3. Remove the leaves and roots of celery, wash them, blanch them thoroughly with boiling water, cut them into cauliflower with the top knife, cut the carrots and sauces into small grains, stir fry and roll them into powder, heat the sesame oil in the pot, put in the pepper powder to make the pepper oil, and boil the soybeans into beans. The above ingredients are respectively placed in containers for standby.
4. Put 3500 g of fine flour and 1500 g of soybean powder on the chopping board, dig a small nest in the middle, add water and dough, cover with wet cloth for 15 minutes, then roll it into thin skin and cut into thin noodles.
5. Add the clarified water on the soybean milk into the pot, add some water to boil, and then put the noodles into the pot. When the noodles are cooked, put them into the cold boiling water basin to cool. Add 1000 grams of fine flour to the soybean milk left behind and mix it into a paste. Put it into the pot and boil it. Take in the return bar that has been watered and mix it evenly. After rolling, put it into the barrel. When eating, add pepper oil, celery flower, salty beans, pickled radish, chess stir fry, chili oil and other small ingredients to the noodles according to your hobbies.