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莜面栲栳栳栳 (栲栳 kǎolǎo) is a famous Han noodle snack in the alpine region of Shanxi, especially in the Xinzhou region, and belongs to Jin cuisine. 栲栳 refers to a container made of wicker and shaped like a bucket. It is also called "fence bucket".

"栲栳栳" is a kind of noodle food made with the fine craftsmanship of the noodles, because its shape resembles a "fence bucket", the folk call "栳栳". It is a kind of round frame with the same thickness up and down made of bamboo strips or wicker, the shape is like a bucket, it is a kind of utensil specially used by farmers to draw water or load things, because "栲栳栳" is shaped like "fence bucket" so it is named. Zhangbei County, Shangyi County, Guyuan County, Kangbao County, Chongli County, Fengning of Chengde City, Paddock in Zhangjiakou, Hebei Province.

Wuchuan County, Hohhot City, Inner Mongolia, Liangcheng County, Zhuozi County, Fengzhen City, Ulanqab City, Chahar Right Wing Central Banner, and the southern part of Xilin Gol League. Zuoyun County, Tianzhen County, and Yanggao County in Datong City, Shanxi Province are also more popular with everyone.

莜面栲栳栳 is one of the top ten noodle dishes in Shanxi. Among them, the most typical practice of Xinzhou is to double the boiling water or cold water and make the noodles, push one on the smooth board surface with the palm of your hand, roll one with your index finger, and make it into a cylindrical shape like "cat ears", which is long and thin, thin as a leaf, and light yellow in color. When done, stand side by side in the cage like a honeycomb.

Then steamed like steamed steamed buns, when cooked, the fragrance is fragrant, and when eating, it is mixed with mutton or mushroom soup, which makes people salivate, the appetite is open, the food is mellow and abnormal, and the aftertaste is endless.

The famous singer Guo Lanying sang the Shanxi folk song "......In the mountains of Jiaocheng, there is no such good food and rice, only noodles and yam eggs", which vividly describes the food customs of the people in the mountainous areas. "Noodles and noodles" is an ordinary multigrain light meal in the mountainous area, which has a history of more than 1,000 years. [1]

The noodles are exquisite, the craftsmanship is exquisite, the perfect combination of beautiful shape and strong taste, plus "mutton and mushroom soup, a family eats ten fragrant", it has become an authentic delicacy, even when Emperor Kangxi worshiped Wutai Mountain, he also took this as a happy thing in life. In terms of nutritional value, the high content of trace elements can strengthen the brain and eye-catching, and can also reduce the modern "three highs" (high blood pressure, high blood lipids, and high blood sugar).

莜面栲栳栳 and 莜面wowo are actually not the same thing! Don't be misled!! What does a noodle nest look like?

How? How to eat? The potatoes are steamed and peeled, pounded until they are very strong, and then kneaded together with the scalded noodles.

Then pinch the corn into the shape of a long strip of corn and boil the gnocchi, and then basket it in a drawer and steam it. The way to eat is spicy pot vinegar soup, with a mouthful of noodles and nests.

I feel like steamed dumplings, and if the shape of the bag is ingots, it should be ingots steamed dumplings.

Steamed dumplings, a common meal in Shaanxi.

This is Shanxi's noodles 栲栳栳, also known as the nest of noodles.

Is it a soup dumpling? But it was not sealed.

It is suitable for babies over 8 months old, and can also exercise the baby's chewing ability.

Egg scones.

Ingredients: 200 grams of wheat flour, 3 eggs, 3 accessories lettuce, 25 grams of peanut oil.

1 tablespoon of salt. 3 tablespoons of bean paste.

120 ml of water.

1.Take 50 grams of flour, add half a spoon of salt, and mix well with 20 grams of peanut oil to make puff pastry.

2.3 eggs, add half a spoon of salt, beat and mix well and set aside (the container for egg liquid should preferably have a diversion port to facilitate pouring egg liquid into the pie crust later).

3.The remaining 150 grams of flour mix with warm boiled water and form a softer dough, cover with plastic wrap or a wet towel and let it sit for 30 minutes.

4.The dough is kneaded a little longer, and then kneaded into long strips of uniform thickness.

5.Knead the dough into 6 small dough pieces and press the dough into a cake shape with the palm of your hand.

6.Divide the puff pastry dough prepared in step 1 into 6 equal parts, take 1 part and put it on the crust**.

7.Wrap the puff pastry as the standard of no leakage, and continue to cover the puff pastry dough with a wet towel for a few minutes.

8.Roll out the dough into a crust with a thickness of 2-3 mm.

9.Brush a little peanut oil in the pan, put in the crust and fry it all over low heat after the pan is hot, and soon there will be small bubbles in the crust.

10.Turn the crust over and in a matter of seconds the crust will puff up like a balloon.

11.Use chopsticks to poke a hole in the swollen crust.

12.Hold the hole with chopsticks with one hand and pour some egg liquid into the hole with the other.

13.After pouring in the egg liquid, don't be in a hurry to turn it over, fry it slightly, wait for the egg liquid to solidify slightly, and then turn it over, turn over and fry until the egg liquid is all solidified and the crust is golden on both sides.

It's called egg scramble. Egg scones with our school's characteristics. The recipe is to make a pancake, pick up the skin, and pour eggs. Eat.