Sweet water(tian shui mian )

Sweet water

Introduction:

"Sweet water" is a famous snack of Han nationality in Sichuan. It's named for its sweet taste. Noodles are about as thick as chopsticks, so the entrance of noodles is chewy, with the smell of peanuts and pepper. The entrance will feel slightly sweet, and finally it will be spicy, and the smell will stay in the mouth for a long time. Sweet water is the "man" of Sichuan snacks. Thick noodles, with strong, tough style, a mouth can feel its strength. Young men and girls especially like this kind of character. Only when we deal with it can we have a contest. In addition, red pepper, duplicate soy sauce, sesame paste and garlic paste are seasoning, which is stimulating enough to taste refreshing and pleasant after eating. Although the ingredients of fatty's own sweet water surface are less than those of Sichuan, with the ingredients made by fatty himself, it's spicy, salty and sweet in the mouth. It's really cool to eat a bowl of it. "

Production steps:

Step 1: add eggs and salt to the flour.

Step 2: add appropriate amount of water and knead into dough.

Step 3: cover with wet cloth and wake up for 15 minutes, then knead to "three lights", and cover with wet cloth and wake up for 1 minute.

Step 4: add soy sauce to the pan.

Step 5: add pepper, cinnamon, star anise, tangerine peel, dangshen, huangqi and brown sugar.

Step 6: bring to a boil and turn the heat down for 10 minutes. Turn off the fire and let stand for at least 2 hours.

Step 7: filter the soy sauce.

Step 8: roll out the dough.

Step 9: roll into a 5mm thick dough cake.

Step 10: cut into 6 mm noodles.

Step 11: take two noodles at a time, grasp both ends and stretch them to both sides.

Step 12: put it into a boiling water pan and cook it.

Step 13: remove, shake and cool, and put into a bowl.

Step 14: add a few spoonfuls of cooked soy sauce, sprinkle with chili powder and pepper oil.

Step 15: Sprinkle with some scallions and mix well before eating.

Materials required:

Flour: 250g

Egg: 1

Salt: a little

Soy sauce: 250ml

Zanthoxylum bungeanum: 3G

Cinnamon: 2G

Star anise: 2

Astragalus: 2G

Dangshen: 2G

Tangerine peel: 3G

Brown sugar: 30g

Scallion: a little

Spicy oil: right amount

Pepper powder: right amount

Water: moderate

Note: adding eggs and salt to pasta can make noodles stronger.

Production difficulty: ordinary

Process: mixing

Production time: one hour

Taste: spicy

Chinese PinYin : Tian Shui Mian