The annual midsummer is punctual to the appointment, and in this season, the food is never absent, except for the beer, barbecue, and crayfish that dominate the charts all year round...... The various "skins" hidden in the streets and alleys have also won the hearts of many people.
When you think of "skin", what comes to mind? Cool skin? Mipi? Stuffed skin? Or rolling dough? What's your favorite food?
Judging from the experience of foodies accumulated over the years, the brothers Liangpi and Mipi often appear in pairs, rolling dough likes to stand on their own, and Stuffed Pizi is a frequent guest on the menus of some Northwest restaurants.
In fact, from a conceptual point of view: the term "liangpi" does not refer to a certain kind of food, it is actually a big housekeeper, which is the collective name of the above "skin", including dough, rice skin, rolling dough, stuffed skin, etc.
So what kind of skin is the "cool skin" that we often eat?
From the perspective of food raw materials, it should belong to the "dough", because its main raw material is flour.
Cool skin
But how did the dried flour become a gluten, thin, fine, and ráng dough?
Generally speaking, its production process mainly includes: dough resting, washing, battering, filtration, and steaming. The specific production method will not be repeated here, and those who want to try to make cool skin can search for it themselves.
So the question is, since the raw material of the dough is flour, it is made of grain, and it should be a good choice to use as a staple food, right?
In fact, the main nutrients in flour are starch, followed by protein and a small amount of fat, vitamins, minerals, etc. However, in the step we just mentioned "washing the face", almost most of the nutrients such as protein are removed, and almost all of the starch is left, if it is eaten as a staple food, the satiety will be much lower than before the protein is removed, so it is easy to get hungry if you eat it alone, if you can eat some high-protein foods such as meat, eggs, and soy products, you can solve this problem well.
So, where does the protein in flour go? Regarding this issue, we still have to talk about the production step of "washing the face".
In fact, the product of the washing process is not unfamiliar to everyone, it is the king of the soul of the dough - gluten, so sometimes people also call washing the face gluten, and the principle of washing the face is to separate the starch and high gluten in the flour.
The main components of gluten are glutenin, which is the main protein component of wheat – gluten and lysogluten. Because gluten protein is insoluble in water, after adding water to knead the dough, the protein molecules absorb water and expand, forming a network-like spatial structure and storing starch molecules in it. In the process of washing the face, the starch molecules will continue to escape into the water with the help of the force of people's continuous kneading and the surface tension of the water, leaving a light-colored yellow substance with a certain elasticity and toughness is gluten protein (commonly known as raw gluten).
Gluten making process
Therefore, gluten not only plays a role in improving the taste of food, but also plays an indispensable role in the "nutritional responsibility" of dough. However, for some sensitive people, gluten proteins may cause chronic allergies and intestinal damage, so special attention should be paid to them.
After talking about dough, let's talk about rolling dough.
With the addition of the word "rolling", does it imply that it is rolled out on the basis of dough?
Of course not!
In appearance, the dough is slightly thicker than the dough, but much narrower in width. Friends who have eaten rolling dough know that the taste of rolling dough is more chewy (it can also be understood as not easy to chew), and friends who are not very good may have a hard time eating. But it is precisely because of this contest between lips and teeth and the toughness of food that the taste of the food itself is more vividly brought into play.
Skin
From the point of view of raw materials, there is no difference between rolling dough and dough, but there is one more step in the production process - fermentation.
After washing the face, yeast powder or alkaline noodles need to be added to the batter to ferment, and when the surface is bubbly and slightly acidic, you can basically proceed to the next step.
It is precisely because of the fermentation step that the texture of the dough is a little more sour than that of the dough, but when it is paired with garlic juice and secret chili oil, the taste is even more addictive.
Next, let's finally talk about Doudou's good friend - Mi Pi, although Mi Pi always appears at the same time as Mi Pi, but there are many differences between the two:
1. The raw materials are different. The raw materials for making dough are flour and water, while the raw material for rice husk is indica (a type of rice).
2. Production process. Compared to dough, making rice husk is slightly simpler, there is no need to "wash the face", just beat the soaked rice into rice paste or rice milk, filter it and steam it.
3. The appearance is different. In appearance, rice dough is narrower than dough, and the thickness is thicker than dough, and the shape is more similar to that of rolling dough.
4. The taste is different. The taste of rice skin is softer and glutinous than that of dough, similar to rice flour, but it is more mellow than rice flour, and it retains the aroma of rice and is not so chewy, so it is more friendly to friends with bad teeth.
Qinzhen Mipi
As a kind of food originated in the Shaanxi region, rice noodles have become a reserved item in the daily meals of the locals, and the way of eating is also different, we are familiar with "Qinzhen rice noodles" are generally eaten cold, while Hanzhong hot rice noodles are soaked in rice skin soup (that is, seasoning water), no matter which way to eat, authentic rice noodles generally do not add gluten, for some gluten lovers are a little regrettable.
Hanzhong hot rice peel
Although the snacks of rice skin, cold skin and rolling dough have spread from Shaanxi to the whole country and have a large number of loyal fans, from the perspective of nutrition, they all belong to starch processed products with low nutritional value, which belong to the same category as the vermicelli and vermicelli we usually eat.
Because the nutrient content in them is very low, they cannot meet our body's needs for protein, vitamins and other nutrients, so they can only occasionally satisfy the restless taste buds, but they cannot be eaten as a daily main meal. Even if you eat it once in a while, try to pair it with some high-protein foods and vitamin-rich foods such as vegetables to satisfy both taste buds and health.
(Some of the pictures in this article are from the Internet, if you have any copyright issues, please contact us.) ）