The most prominent taste sense of the brewing skin is the sour, spicy and salty aroma, and the cool skin, rice skin and dough skin of Shaanxi and Shanxi are all prominently sour, spicy and salty, and their shape and brewing skin are almost the same.
Lintao should not be the original family of stuffed skins. The path of the formation of the Lintao brewing skin, whether it is coming south or east, is uncertain. Historically, Lintao was a rich and prosperous place, a node of the Silk Road.
A large number of cultural exchanges, trade exchanges and technical exchanges, as well as the influx of immigrants into this place, left traces, combined with southern technology and northern tastes, this cuisine was gradually fixed, and eventually became a commercial snack.
According to the record, they called chili peppers "sea peppers"! Because it is a foreign product.
There are several processes to make the skin: noodles, washing, sedimentation, steaming gluten, steaming the skin, making seasonings, and making vegetarian marinades.
The first night of the day, you can make a good dough, like the soft and hard dough of dumplings, and then put the dough in a basin of water and knead it, which is called washing the skin, so that the dough is separated into two substances: dough juice and gluten. Place the washed dough juice in a basin or jar for at least five hours to clear excess water and keep the dough juice just right.
Bring water to a boil in a large iron pot. Gluten is steamed in the back pot of the stove, steamed gluten can not open the lid of the pot to see, slip into the cold air, gluten will collapse immediately, can no longer be declared. Add a little alkali to the dough juice to increase the flexibility of the dough, pour it into a thin layer of the cage drawer dedicated to the stuffing skin, and steam it. Three or five minutes is fine, take out the cage drawer to cool, and the other cage drawer is put into the pot to steam, and the cycle repeats. Peel off the dried dough from the cage drawer, place it on the board, brush it with clear oil and let it dry.
Over a low heat, large ingredients such as cumin, star anise, and grass fruits are roasted, and when they have wafted out of their fragrance, they are placed in a stone mortar and pounded into powder. The water that drained also came in handy, and after boiling, add a large powder, a little soy sauce, and a thick vegetarian marinade.
Lintao people go to the street to eat brewed skins, there is a strange saying
Brewed skin is a unique local flavor snack in Qinghai region, it is yellow and flexible, delicate and smooth, cool and comfortable, and the difference with the cool skin is that it is smooth and soft, elastic, and a little chewy, shaped like nephrite, translucent and trembling long image plus a distinctive seasoning, the shape is wonderful, the eater eats on the spot and is full of taste, impressed by it.