What is the cool skin, what is the rice skin, what is the rolling dough skin, many people are stupid and unclear, today I will talk about it.
In fact, liangpi, which originated from the traditional Han cuisine in the Guanzhong region of Shaanxi Province, is a collective name for rolling dough skin, dough skin, rice skin, and stuffed skin. It is endemic in northern China.
Depending on the raw materials, production methods, and regions, there are hot rice (dough) skins, rolled dough skins, baked dough skins, brewed skins, etc. The taste has a variety of flavors such as spicy, sweet and sour, spicy and so on. Liangpi has a long history, which is said to originate from the Qin Shi Huang period and has a history of more than 2,000 years.
Eat the dough skin in winter you can keep warm, eat in the summer you can cool off, eat in the spring you can relieve fatigue, eat in the autumn you can go wet, cool skin is really suitable for all seasons, rare natural green pollution-free food. The "Compendium of Materia Medica" says: Rice can nourish the spleen, and wheat can replenish the heart. Depending on the selection of raw materials and the production method, the names vary from place to place.
Qinzhen rice dough has four characteristics: "tendon", "thin", "thin" and "long". "Tendon" means to say strong, there is a chewy head; "thin" means to say steamed thin; "fine" means to say cut thinly; "yong" means to say soft.
It is precisely based on these four characteristics that Qinzhen rice noodles are generally welcomed by the public. In addition to rice dough, Qinzhen also has gluten skin, which is also very delicious and delicious. It is steamed with flour and juice, but the juice is the water that is rinsed during the process of making gluten, and although it is troublesome, it is delicious.
Qishan rolling dough skin is a specialty near Qishan County, Shaanxi Province, and it is also produced in the surrounding areas, and the most recognized by diners is Qishan rolling dough skin.
It resembles a wide noodle, almost transparent, jin and chewy, and is blended with spices such as oil chili peppers, brine, and balsamic vinegar, and the taste is excellent. It is often used as a main food by locals in the summer, and it is also a good item on the table even in the cold and windy winter.
Hanzhong hot rice peel is also very delicious, eat rice skin in the winter will not feel cold, with the sauce bean sprouts and other side dishes, winter is also very moist, can be eaten all year round, as a good choice for breakfast. It can also be made into a cold rice skin, which also has a special taste.
There is also a kind of rolling dough skin in northern Shaanxi, which is black, which I went to Yanchuan many years ago to eat, which is a kind of black, which was cut into small pieces by the boss lady, and then mixed with juice and served with vegetables, which is really different and fresh in memory.
In those few days of sketching, I ate it several times, and now that I think about it, I really miss it. Later, I learned that the original black was fried with soy sauce, no wonder it was very special.
Black rolled dough skin is a famous snack in the Shangluo area, which evolved from the Cold Tao noodles of the Tang Dynasty and improved and processed on the basis of white rolled dough skin. It has the characteristics of tendon, softness, cool aroma, sour and spicy delicious, suitable for all seasons. The black rolling dough is a complex process: after washing, fermenting, firing, pressing, steaming, seasoning and other processes, and adding black sesame powder in the process of stir-frying, the flavor is stronger and the nutritional value is higher! Black rolled dough can be cold mixed or stir-fried, or mixed with white rolled dough skin to make it taste even more delicious!
Sesame sauce cold skin, this kind of food is like the delicious can not be, not used to a time to make people retreat. The place where the most cold skins for sesame sauce are sold is in Muslim Street, and you can see one within a few steps. The red oil spicy seeds and the fragrant sesame sauce can capture many little sisters and little brothers who love sesame sauce.
Stuffed skin (in Gansu snacks, stuffed skin read rang pi), northwest special flavor snack, delicious and refreshing, economical, both dishes and rice. At the same time, it is also a kind of "fast food" and is loved by the masses.
Sold all year round, the riff is characterized by its orange-yellow and transparent color, soft and tough to eat, and excellent flavor. When eating, the sautéed skin should be cut into thin strips, and then put on top of a few pieces of steamed, thinly sliced gluten, poured with chili oil, vinegar, garlic, soy sauce, mustard and other condiments, its color is pleasant, the aroma is attractive.
Finally, let's talk about a kind of cold skin of Ankang, called steamed noodles, although it is called so, but it has little to do with noodles. It is to put the bean sprouts on the bottom, put the steamed noodles (preferably by hand), then put the vinegar soup, put some celery, then put the tahini, and finally put the oil to pour the spicy seeds.
The characteristics are still seasoning, large ingredients boiling water, vinegar plus ingredients boiling preparation, soy sauce plus ingredients boiled, respectively. Mix salt, chicken essence, monosodium glutamate, etc. in a specific proportion in large ingredients in water, vinegar, and soy sauce to taste. This is Ankang steamed noodles, which is a major feature of Ankang.