The northwest region includes: Gansu Province, Qinghai Province, Ningxia Hui Autonomous Region, Xinjiang Uygur Autonomous Region, inner Mongolia Autonomous Region. Precipitation is scarce and the climate is arid in the northwest. Its staple food is corn and wheat. Today I will tell you about my favorite cold skin and biangbiang noodles.
First, cool skin
Originating from the Guanzhong region of Shaanxi Province, it is the same name for rolling dough, dough, rice and stuffed skin. It is a delicacy that can be enjoyed all year round.
Ingredients needed to make a cold skin: flour, salt, bean sprouts, cucumber, garlic, vinegar, oil, spicy seeds, yeast powder
To prepare the cool skin:
1: Add a little salt to the flour, use cold water and noodles, and wake up for 20 minutes
2: Find a basin, pour in the right amount of water, and knead the dough in the water like a laundry. The water will turn as white as milk. Slowly the gluten will come out until the milky white dough water is not washed out, and the gluten is removed and refrigerated.
3. Precipitate in the surface water for more than 4 hours until the starch and water are separated. Pour out the water on top.
4, the batter at the bottom of the basin stirred evenly, if it is too thick, you can add some water, the viscosity is appropriate.
5: Take out the refrigerated gluten and add an appropriate amount of yeast to knead well, and put it in a warm place to ferment for a while.
6: Prepare two steaming plates, brush the bottom with a layer of cooking oil, scoop 2 spoons of batter, and rotate the steaming tray to spread the batter evenly.
7, steam for about 2 minutes, so the bubbles are cooked.
8, steamed dough skin cool, brushed with a layer of cooked oil to prevent dry cracking, and then cut into your favorite shape, I generally make cut into strips
9: Steam the fermented gluten and cut into small pieces
10: Blanch the bean sprouts, rub the cucumber into shreds, mash the garlic and pour on the cooked oil and add the cool white to make garlic water
11: Put the dough in a large bowl, add bean sprouts, cucumber shreds, gluten, salt, garlic water, vinegar, oil and spicy seeds and stir well.
2. Biangbiang noodles
Biangbiang noodles are a specialty snack of Shaanxi, also known as trouser belt noodles. Legend has it that a poor xiucai wanted to go to Xianyang for the exam, and in order to raise money, he went to Dingbian to sell salt and once he was ready to take it to Xianyang to buy, he encountered robbers on the road and robbed salt and dry food. In order to catch the exam, Xiucai had to carry an empty burden and beg along the road. After eight days and eight nights, finally arrived in Xianyang, at this time has been hungry and cold, just past a noodle restaurant, Xiu only knew that the people in the city do business is not better than the countryside, it is not good to directly ask. He went forward to ask for a bowl of noodle soup to drink. Drinking noodle soup Xiucai took the initiative to talk to the shopkeeper and asked the shopkeeper why he didn't hang a sign. The owner said that my biangbiang noodle shop had long wanted to hang a sign, but no one could write it, and Xiu Cai pondered a little and said, "Can you let Xiaosheng try it?" The shopkeeper then asked Xiao Er to prepare the pen, ink and paper, and Xiu Cai thought of himself all the way to the hard work: "Shoulder a burden to walk in all directions, eight days to the capital Xianyang; you crack (幺), he cracks, make a word Wang Ye: you are long, he is long, among them is a horse king, the bottom of the heart, the moon is pong, Yue Fei out of the city swing = a shot, the gun head is stuck on the wall; take a car to walk in all directions." "Say it, in one go, write a three-word sign of biangbiang noodles." The shopkeeper was overjoyed, so he invited Xiucai to eat noodles, a large bowl of Xiucai to eat with relish, and praised the delicious noodles one after another. When Xiu Cai left, the shopkeeper blessed: "After eating my biangbiang noodles, I will be able to take the exam." Xiucai thanked him. Later, Xiu Cai really won the title and served as an official in many places, and since then the biangbiang noodles have spread since then.
Ingredients for biangbiang noodles: flour, green onion, garlic, salt, paprika, green vegetables
To prepare biangbiang noodles:
1, warm water and noodles, noodles and softer, noodles and good cover with plastic wrap, wake up for 20 minutes,
2: Divide into small pieces, grease and wake up for about 1 hour.
2, wake up the noodles rolled into long pieces, hands gently pull the two ends of the noodles, on the board to beat the length, the board will make a biangbiang sound
3: After the water boils, gently pull the noodles with your hands to ensure that the noodles become thinner, and cook the noodles in the pot
4: After cooking, throw a few pieces of green vegetables, blanch the water to catch the noodles, sprinkle with green onion, minced garlic, salt and paprika
5. Pour heat oil on it.
There are so many delicacies in the Great Northwest, and the cold skin and biangbiang noodles are my favorite and often cooked at home. Every time my husband comes back from a business trip, he wants to eat my steamed cold skin, and the smell of hunger when he travels on a business trip. Biangbiang noodles are the simplest noodles in pasta and do not require too many ingredients to make. Here also share a little trick to make biangbiang noodles, the dough should be slightly softer, and adding a little salt can make it more powerful. The best way to cook the noodles is to add a little salt to prevent the noodles from sticking.