Qishan dough skin in memory

When he was a child, he grew up in Cai Jiapo. At that time, most of the dough was made by rural people near the factory, and they sold it early in the morning, closed the stalls at the end of lunch, and if they wanted to eat in the afternoon, they had to go to the street of the railway station.

I remember selling two dimes (local accent: jio) for a bowl of money, the workers on the way to work to buy a freshly beaten baked cake, break open the clip on the half of the cold skin, a total of two dimes, that incense!

Originally it was steamed dough for washing gluten, and then (it seems to be in the nineties, right?). Only then did the rolling dough skin appear (with a scraper - scraped off after the sticky pan, not enough to make a sheet, simply kneaded, steamed, sliced, not called "croak"), and later the process developed to steamed dough skin (this tune with a little garlic paste tastes better).

My favorite thing to eat is the steamed dough skin, a large sheet after steaming, the hands are shaking without breaking the face, and the tendons are not broken. It's just that over the years, there have been fewer and fewer handmade, and machine-made has absolutely no handmade taste.

The preparation of Qishan dough is very simple: a wooden spoon of brine (coarse salt mixed with water), Qishan vinegar (put a little, acid), red oil spicy seeds put no more spicy, just a fragrance.

Saying that you want to put vegetables and put seasoning water is not authentic!