Wuwei dough skin The beautiful synaesthesia of taste and smell

Wuwei dough skin The beautiful synaesthesia of taste and smell

In summer, the stuffed skin is very popular and is very common to eat. In Wuwei City, noodles are sold on almost every street, and good eaters must eat it every day. There are also many carts to carry burdens, and there are many people who sell from house to house. Wuwei noodles are inexpensive and attractive in color, and their taste is sour and spicy, cool, flexible and delicious, and it is a popular local flavor food.

One

In the middle of summer, after eating a bowl of Lanzhou stuffed skin, I suddenly wanted to eat Wuwei noodle skin.

Jincheng Brewed Skin is already famous, but at this time, he wants to eat authentic Wuwei noodle skin, which feels a bit like being born in Shaolin, but secretly practicing the martial arts of Wudang.

Want to eat Wuwei dough? Come, dear, let me quietly tell you, there is a Wuwei noodle shop in The public lane of Zhangye Road, a snack shop near the Yiwu Commercial and Trade City of Xiaoxi Lake also has Wuwei noodle skin for sale, in the morning market of Xigu Dam, there are shops opened by Wuwei people, specializing in Wuwei noodle skin, and in the street vegetable market of Anning Zaolin Road, you can also see the traces of Wuwei noodle skin.

The process and production process of Wuwei dough skin is more complicated and cumbersome. It takes at least 13 or 4 hours to get from flour to a bowl of dough, and it goes through several processes such as noodles, waking up noodles, washing noodles, clearing gluten, sedimentation, dehydration, ashing, trays, curing, and cooling. Each process determines the texture and taste of the dough, the selection of materials is more meticulous and picky, the flour due to the length of wheat growth period, the length of sunshine, regional soil, processing technology, directly affect the flexibility and color of the dough.

The biggest difference between Wuwei dough and Lanzhou brewed skin is that Wuwei dough skin uses fluff ash in the production process. The master will cut the steamed dough into a piece of ingredients one foot square, about 3 cm thickness, when eating, you need to change the knife longitudinally cut into about 3 cm thin slices, the knife master can cut through the light, the skin is almost buttery color, with a trembling sense of vision, mouth-watering.

Two

Wuwei dough can be cut into thin, moderately thick strips, or cut into cubes the size of braised pork, which has a nice name, called "Dun'er". The taste of dun'er, less than a little vinegar brine, but more fresh flour special sticky, suitable for a big meal to solve the thoughts of the heart. Pour vinegar brine, grab a pinch of chopped carrot shreds, diced celery, cabbage shreds, and then mixed with oil and spicy seeds, spicy and sour all have it, all the flavors are harmonized, eating the dough skin is as happy and smooth as eating meat, as if dealing with the Wuwei people, began to feel that they are rough and atmospheric, speaking straight, after understanding them only to find that they are thick and fine, a chivalrous and tender.

The soft texture of the dough combines the two stimulating spices of chili pepper and vinegar to make people find a three-dimensional sense of taste in the opposing tastes, while the sweetness of the flour and the combination of spices in the vinegar brine bring a beautiful synaesthesia of taste and smell.

Three

Wuwei dough skin in the Wuwei dialect is actually also called "brewed skin", Lanzhou brew skin is vinegar, and Wuwei dough skin is upgraded to vinegar brine, it must use Wuwei special smoked vinegar. The difference of the smoked vinegar process is that it has been smoked with bran, and there is a burnt aroma of straw burning in the vinegar, and the vinegar brine of the stuffed skin is often further modulated by the store, and on the basis of the smoked vinegar, the stir-frying of onion and garlic will be added, and then the goji berries are added and then boiled.

The choice of chili oil is a little more mysterious, some people say that the oil is red and bright, fragrant and not spicy is the authentic choice, it must be the best red pepper produced in Gangu. From selecting chili peppers to drying, grinding, perfume, and pouring oil, every step must be taken seriously, because the taste of the dough is purified again and again in these trivial steps that cannot be omitted. Finally, garlic water mustard is used to enhance the flavor and mix well, which achieves a seductive flavor. It makes people's hearts and minds, and they can't stop.

Unlike the thick and rugged impression of plain dough, there is now a colorful fruit and vegetable dough in Wuwei dough that is quite stunning.

Green is made of spinach juice, red is made of dragon fruit or red beet juice, blue is made of blue butterfly tea soaked in water, yellow is made of carrot juice or pumpkin juice, such fruit and vegetable dough skin comes up, instantly the smell of bourgeois is filled, people can't bear to eat...

Is this still dough?

Pocket Lanzhou Lanzhou Morning News reporter Liu Xiaolei