How can a cold potato stir dough have strength?

You can add some starch liquid in the process of stirring the dough, and then stir clockwise to get into a very viscous state, so that the strength of the dough is generally sufficient.

Artichoke churning is a famous snack in Longnan, made of local artichoke, hence the name artichoke churning. In the poor years of the past, artichoke was a must-have vegetable for every household, because of poor living conditions, when there were no fresh vegetables in winter, artichoke became a must-have dish for every family's table. Artichoke can be fried, cold, steamed, boiled, fried, and fried, and the dough is developed on the basis of steaming and boiling artichoke.

In the past, it was a home-cooked snack for farmers, but now it has become one of the local specialty snacks that the public likes to eat. Artichoke dough is rich in vitamins and proteins. It has a unique flavor, smooth and fragrant taste, and is an ideal choice for food health.

So how can you make authentic artichoke dough with unique taste, color and flavor? Let me introduce the specific method.

The specific method of artichoke dough.

First, the production process of artichoke dough.

To make a delicious and authentic potato dough, the choice of artichoke is crucial.

a) Choose high-quality artichoke. 1. Choose artichoke that grows in a place with a humid climate and long sunshine time, this kind of artichoke has thin skin, full face, easy to stick when beating, and has no hard core; 2. Choose artichoke with smooth surface and no defects, which is easy to peel after cooking, saving time and effort; 3. You can't choose the artichoke with green skin (the artichoke is planted too shallow when sowing, due to the washing of rainwater, the artichoke floats out of the soil layer, there is no shelter of the soil layer, and the wind and sun are exposed to the sun for a long time, so the skin of the artichoke becomes green), this artichoke has a poor taste and a numb taste. If it is made into a dough, it will change its taste.

b) Wash the artichoke.

If there is no wrapping of the skin when peeling and cooking in advance, the boiling water will easily enter the artichoke, causing the surface of the artichoke to be sticky and the inner layer to be hardcore. Therefore, when steaming, the soil of the artichoke should be cleaned, and then steamed in the pot.

c) boiled artichoke.

Boiling is an important process in making artichoke dough. How to cook the artichoke directly affects the taste of the dough, when boiling, the water should be moderate, too little water is easy to cook the artichoke is easy to burn, too much water is easy to boil into a water bag, affecting the surface of the artichoke. When cooking, the heat should also be moderate, use high heat at the beginning, and turn to low heat in the middle to cook slowly, so that the boiled artichoke is soft and easy to break.

You can use chopsticks to stir for a longer time, the longer it will be, the stronger it will be, and it is best to use high-gluten flour.

If she wants to have golden rice, then you can mix a little lotus root flour and a little flour to beat hard, so that the strength of the dough is very strong.

Hello, this artichoke, you can put a little flour, and then stir for a longer time, so that the artichoke is stronger and has a better taste.

Cold artichoke disturbs the dough, how to have the strength, use the body to drive the arms to exert strength.

If you do it this way, you will have the strength to do it.

The method of mixing the artichoke dough is as follows:

6 potatoes, leeks, chili noodles, salt, vinegar, light soy sauce, chicken essence, etc.

1. Steam the potatoes. Choose larger potatoes, such potatoes are yellow and make them look good in color and are more glutinous. Cook the potatoes, try them with chopsticks to penetrate them easily, let them cool and peel them.

If you want to cook it quickly, you can choose to slice it and then steam it. To steam, you need to add an appropriate amount of water and master the heat, use high heat at the beginning, and then switch to low heat when it is seven ripe.

2. Make mashed potatoes. Put the peeled potatoes into the garlic nest and mash them with a stone hammer to puree. Continue to pound and stir until the mashed potatoes are thick and firm. Then use a spoon to shape the mashed potatoes into a round ball and put them in a bowl for later use.

Smashing mashed potatoes is a key step to determine the taste of the artichoke dough, and the smashed mashed potatoes should be as delicate as possible without too many particles, otherwise it will seriously affect the taste of the dough.

3. Make slurry water. Put the garlic in the pot and stir-fry until fragrant, then put in the slurry water, add an appropriate amount of water to make the slurry water sour and fit the taste of personal lead spine, add an appropriate amount of salt, and cut the green onion for later use. For the family version, you can put the vinegar in the pot and boil for a while, add an appropriate amount of water, then add the chicken essence and salt, etc., mash the garlic into garlic paste, and chop the green onion for later use.

4. Pour slurry or vinegar sauce. Pour the boiled water or vinegar sauce on the dough prepared in a bowl, pour chili oil and sprinkle with millet pepper and chopped green onions.

Please click to enter **Description feature.

Preparation: 2 catties of potatoes, four or five small peppers, 50 grams of light soy sauce, three or four garlic cloves, a handful of green onions, a handful of coriander, 20 grams of cooking wine, a bowl of water, a small spoon of bean paste, and one or two slices of ginger.

1. Prepare the ingredients, potatoes, peppers, coriander onions, garlic cloves, seasonings are ready.

2. Potatoes are cooked until they are cooked thoroughly, preferably with chopsticks that can be easily inserted.

3. Use a stone mortar, other tools can also be used, and suitable for scooping things can be.

4. Peel the potatoes and put them in a stone mortar, and lick them like crazy.

5. Scoop the mashed potatoes to draw the wire.

6. Chop the chili, garlic cloves, ginger, coriander and green onion.

7. Heat the oil in a pan, add the chili, ginger and garlic to the hot oil and stir-fry until fragrant.

8. Pour the bean paste, cooking wine, soy sauce and water into the pot and bring to a boil to get a pot of sauce.

9. Put the dough in a bowl and sprinkle in the coriander.

The same artichoke dough of the popular "Flavor World" can be made at home.

Select the middle and lower individuals of Beishan who are saturated with less water and steamed, peeled and cool, a small amount can be poured into the stone nest (stone mortar) and smashed with a wooden stick, and a large number can be poured into a strong wooden trough and smashed with a wooden hammer. When eating, you can pour spice vinegar water or sauerkraut syrup water, and mix garlic, chili, green onions, leeks, etc. It is very delicious, and has the effect of reducing inflammation and relieving heat** constipation.

Longnan Wudu Yulong Town is the most famous artichoke churning group.

The potatoes are peeled and stewed in a pot, and then put them in a wooden barrel, which is actually a hollowed-out stump, and then a good laborer, such as this bearded man, holds a hammer with a long handle, and finally puts it in a bowl, sprinkles it with coriander, pepper, sesame oil, and salt, and brings it to you. Your eyes are straight when you look at them, and your tongue is straight and delicious when you eat them again. If you want another bowl, others will already line up.

The previous steps are the same, choose potatoes with less water (it must be less water, otherwise the potato dough will not taste strong, and it will be mushy and tasteless), peel the skin after steaming, and crush it (small pieces are OK). Then find a cutting board (the kind of large cutting board used for rolling dough) and fix it, and find a wine bottle, which must be cylindrical and smooth <>

There are no small edges, and the wall of the wine bottle can be in close contact with the board (the reason for choosing this kind of bottle is to see the practice behind, of course, you can use a very thick and short rolling pin instead). Then the method is to choose the appropriate amount of potato pieces is generally the most appropriate bowl (it doesn't matter if the strength is large), and then spread the set amount of potato pieces in the middle of the board, hold both ends of the wine bottle horizontally, first squeeze the potatoes on the board parallel with the wine bottle, make it into smaller pieces, and then push the potatoes to a pile with a wine bottle, roll out the potato pile with the wine bottle to make it a slope, and then the meticulous work begins, this place can not be in a hurry, what needs to be done is to push, pull, and pull hard little by little. Press the pile of potatoes in front of you, of course, from the bottom of the slope, just push it carefully, this will make you feel the stickiness of the potatoes after puree, it is very laborious, if you want to eat the best artichoke dough is recommended to push it several times, of course, this is a technical job, you need to figure it out yourself when you do it. It's a lot of work to say, but it's not that complicated to do, and the purpose is to make it very delicate"Potato paste"。

The same artichoke dough of the popular "Flavor World" can be made at home.

The same artichoke dough of the popular "Flavor World" can be made at home.