Shaanxi Group

Shaanxi Group

1. Prepare the side dishes first. Pick and wash all vegetables.

2. Dice tomatoes and shallots.

3. Shred the cabbage.

4. Cut the greens into small pieces. (It’s better to chop up a little bit of the dishes for churn)

5. Pour oil in the pot and fry the small green vegetables with salt.

6. Add oil to the pot, fry the shallots, cabbage and some tomatoes with salt.

7. Prepare flour and cornmeal. The ratio of flour to cornmeal is 3:1. You can use pure flour without cornmeal.

8. Put the flour and cornmeal in a basin, add water and stir to form a particle-free paste.

9. Add water to the pot and boil, the amount of water is a little more than the amount of batter. Add 1 tablespoon of edible alkali and 2 tablespoons of salt. (You must use a pot with a thicker bottom, like an iron pot or this kind of pressure cooker. The bottom of an ordinary soup pot is too thin, and the batter may be battered before the bottom of the pot is cooked)

10. Slowly pour the batter into the pot and stir constantly with a long rolling pin. Don't pour all over, first pour half and keep stirring until it boils completely.

11. The batter in the pot is boiled when all small bubbles are formed.

12. Then continue to slowly add the remaining batter.

13. Continue stirring after pouring the batter. This process is individual labor 😄

14. At the beginning, the batter will have a lot of such small bumps, it's okay to continue cooking and stirring.

15. During the mixing process, use a rolling pin to pick up the batter from time to time for observation. It is enough to pick up the batter into such a sheet shape and drop it down.

16. Then cover the pot and simmer.

17. The batter of the whole pot keeps pouring up big bubbles and it is ready. Turn off the fire, don't rush to open the lid, and get bored for a while. Be careful not to open the lid halfway, observe through the lid.

18. Use a spoon to scoop up the batter and pour it down. It is best to make it into this sticky but continuous state.

19. Standing still is this smooth mirror feeling. The spoiler is ready!

20. Let's leak some cold fish next. Prepare half a basin of cold water first, (the water boiled in advance and let it cool) must be cold water, which will help the cold fish to form quickly without sticking and not muddy water.

21. Pour the scooped batter into a colander and flow into the cold water basin through the colander. Gently shake the colander and make a circle during the leaking process.

22. Gently wave it with chopsticks and stir it to let the cold fish disperse. See if the shape looks like a small fish.

23. The freshly made hot dough can also be scooped out and placed in a bowl. After cooling and solidification, it can be cut into pieces and served in a cold or braised sauce.

24. Next, make the soup. First wash the green onion, ginger, garlic, dried chili, and chop, and rinse the pepper.

25. Pour the oil in the pot. Use a little more oil, and pour all the small ingredients into the pot until fragrant.

26. Then add 3 tablespoons of vinegar and bring to a boil.

27. Pour diced tomatoes and stir fry, add 1 teaspoon of five-spice powder, 1 tablespoon of soy sauce, and 3 teaspoons of salt.

28. Then add water and boil, the soup is ready.

29. When eating the churn, first scoop half a bowl of soup. (Because if the dough is filled first, the hot dough will stick to the bowl)

30. Then pour into the dough.

31. Add the side dishes.

32. Add the indispensable Shaanxi oil splash 😄

33. Chop a small piece of the dough, turn it over in the soup, dip it in the juice, and eat it again, sour and refreshing, spicy and enjoyable!

34. To eat cold fish, first remove the fish and pour it into a bowl.

35. Then add the soup, garnish, and spicy pepper.

36. Stir it well and you can eat it. In the sweltering summer, drinking a bowl of cold, sour and spicy cold fish is especially refreshing.

37. Two more finished pictures.

38. Finished picture.