Ganzhou Food Culture - Drying "Powder Skin Gluten"

Ma Yuerong Xiao Xuefeng

In early autumn, the blue sky is spotless and crystal clear. Villagers in No. 7 Village, Dangzhai Town, Ganzhou District, are busy drying flour gluten.

Flour skin gluten is a traditional pasta, a fast food that Zhangye farmers entertain guests during the busy agricultural season. In the agricultural leisure season, Zhangye peasant women have to make some powder skin gluten storage, whenever there are important relatives or guests at home, take a few handfuls of flour skin, gluten into the boiling water pot to cook slightly, the heated oil poured on the green onion into the pot, fragrant powder skin gluten is ready, this is called clear soup gluten. Because flour skin gluten does not add any chemical ingredients in the production process, the drying process is also carried out completely in a natural state, maximizing the preservation of the original taste and nutrients of the grain, and gradually favored by urban residents.

In the countryside of Zhangye, after the autumn harvest, every household of the peasants must dry flour skin gluten to welcome relatives and friends, every New Year's Festival or festive time, powder skin gluten is an indispensable temporary hospitality food, and now the rural flour skin gluten wind is still popular. Villagers in No. 7 Village have been making flour skin gluten for more than 20 years, and they are all hand-made. Villager Zhang Baotang is a good hand at making powdered gluten, and he has inherited his father's craftsmanship since he was a child. Zhang Baotang said that since he remembered, No. 7 Village has been making flour skin gluten, the specific raw material is to use wheat flour, this craft is left by the older generation, as a younger generation can not let this skill be lost, every autumn when idle will do something, so many years have passed, this habit has also been continued in the village.

Although the raw materials required for powdered gluten are simple, the process is complicated and time-consuming. Wheat flour and water are mixed in proportion to keep kneading, until the bottom of the water has a layer of gelatinous mud that is completely insoluble in water, and then the face water is separated from the flour paste, the flour water is used to boil the flour skin, boiled to a very viscous and then poured in the container to cool, and then cut into thin strips to dry that is, the flour skin; and the flour mud is used to steam, cut into pieces or long strips to eat that is, gluten, the general formation process takes at least 3 days. Zhangye powder skin gluten is characterized by meat, vegetables, gluten with reasonable, rich nutrition, gluten mellow and flexible, both to relieve hunger and hunger, powder skin color is crystalline, smooth taste, coupled with turquoise crisp cabbage blended in the thick and smooth soup, emitting a fresh fragrance of vegetables, very appetizing.

Source: Local Network

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