As a native of Qinzhen, the rice peel is from snacks to large. Later, when I grew up and knew, I knew that there were also Qishan rolling dough skins, Hanzhong remi skins and so on. But the most memorable thing is the taste in the memory.
In our place, every twenty-three households have to steam their own skins, rice skin is more troublesome, just make gluten skin, their own juice, make side dishes, eat a different flavor.
First of all, let's talk about the origin of Mipi, according to legend, when Qin Shi Huang reigned, there were 100,000 acres of rice fields near Qin Town. One year, there was a severe drought in Guanzhong, the Feng River was short of water, and the government urged The peasants could not, so they had to dig wells in the fields to water the land, and it took a lot of effort, and the grain that was hard to lay was all barnyard barnyard. The quality of the rice milled was too poor to pay tribute to the emperor, and the peasants were deeply afraid of the crime of bullying the king.
At that time, a farmer, Li XII, mixed the newly laid rice with water, crushed it into rice flour and a paste, and then poured it on the grate and steamed it, cut it into strips, called rice dough skin. After everyone tasted it, they were all amazed.
Li XII came to Xianyang with Mipi and Nagong's men, offered the dough to him, and knelt down to ask Long Live to taste it. The emperor tasted rice peel, delicious and delicious, and praised it, and ordered that in the future, the tributes of Qindu Town would only offer rice noodle skin, not rice. Later, Li Xi'er died on the twenty-third day of the first month of a certain year, and in order to commemorate him, every household steamed rice and noodles to eat in honor of this person who had contributed to the people.
This is why every household should steam the cold skin on the twenty-third day of the first month.
Choose the finest rice, rinse the rice first, soak it in water for 30 minutes, grind it into rice flour on a stone mill, and use a thin basket to make noodles. Then add water to stir into rice milk, add fine salt to stir well, blanch with warm water, then add cool water to make rice milk, spread a clean damp cloth on the cage, spread the rice milk to smooth, the cage is steamed with high heat for about ten minutes to cook, each sheet is smeared with vegetable oil.
Every time you go to eat the cold skin, you can see the boss using a special large knife nearly 1 meter long and 20 centimeters wide, the left hand against the dough skin, the right hand holding the knife, the knife head holding still, one knife and one knife cut into strips.
The owner quickly flirted with the skin in less than a minute. First put half of the cold skin in the bowl, sprinkle with boiling water blanched soybean sprouts, use the other half of the cold skin to dip in the oil and spicy seeds, put on the celery, pour the seasoning juice, sprinkle with sesame oil, and a bowl of cool skin with full color and flavor is ready. Stir well, white in the red, red in the fragrant, bright red, fragrant, thin and fine, tendon and soft, soft and tender, cool and cool, very delicious.
This spice juice is also carefully processed, and the difference in the taste of each house is all on this juice, whether it is the Xue family, the Guo family, etc. have their own unique secret recipes.
There are hundreds of rice peels in Qinzhen, there are only a few delicious ones, and the taste of childhood memories has changed slightly, and as long as the cold skin is close to the previous taste, it is the most authentic rice skin.
Origin of Qinzhen place names:
In the Book of Poetry, "both cut down in Chong, do Yi in Feng", that is, for this place, it was successively named Fengyi and Fengjing, and the history was called "Fengjing Shengdi". In the Later Qin Dynasty, Emperor Yao Xing often led hundreds of officials from the capital Chang'an to the Caotang Temple to listen to the sermons of Kumarosh, and in order to facilitate exchanges, a ferry port was specially set up on the west bank of the Feng River, "QinDu".
The 101 volumes of the "Integration of Ancient and Modern Books" have a record of "Qindu, that is, the ancient Fengdi, the west bank of Fengshui, and the old city of Feng". The Song "Chang'an Zhi" has the name of "Qindu Town" and has been used to this day. The Song and Yuan dynasties had a slight urban prototype. The Ming Dynasty history books record the town of Qindu: "Spokes flourished, and there were more merchants in Jinyu."