Shaanxi Liangpi) Qinzhen rice skin technology is completely analyzed

Shaanxi Liangpi) Qinzhen rice peel technology complete analysis (rice peel production, secret oil spicy seeds, spice water recipe, homemade balsamic vinegar preparation method) 　

Introduction: Qinzhen Mipi is a famous specialty snack in Qinzhen, Huxian County, Shaanxi, one of the "Four Great Flower Dans" of Shaanxi Liangpi, named after Qinzhen Town, Xi'an Hu County, also known as Qinzhen Liangpi, the characteristics can be described in four words: tendons, thin, thin, and ranging. The rice skin itself is as white as snow, as smooth as grease, and accompanied by condiments vegetables, bean sprouts, chili oil, balsamic vinegar, the aftertaste is endless, and it has a unique flavor.

Recipe provided: Wang Baopeng, college degree, national senior chef, intermediate pastry chef, nutritionist, member of Shaanxi Provincial Culinary Association, currently the head chef of Xianyang Yanyuan Hotel.　

Ingredients (1 serving): 100 grams of rice peel, 20 grams of cooked soybean sprouts and spinach leaves. Seasoning (1 serving): Boil 10 g vinegar, garlic water 10 g, spice water 10 g, oil spicy seeds 15 g, monosodium glutamate 2 g, salt to taste. Qinzhen rice peel production process: selection: rice 1000 grams (raw materials to indica rice, japonica rice is better, glutinous rice viscosity is too large, not suitable for production), cold water 5000 grams, boiling water 1000 grams.

Preparation method: 1, the rice is washed clean, soaked in water for 4 hours (6 hours in winter, 2 hours in summer), soaked softly, to expand the rice blank without dry white heart, it is advisable to crush it by hand.

2, the soaked rice fished up, add 5000 grams of water, into the stone mill or refining machine grinding into a pulp, every 1000 grams of rice can get 7000 grams of rice pulp. The rice syrup grinded from the refiner can neither be coarse nor thin, and the thickness and thinness should feel like water starch by hand, and the thickness should be as thick as a thick paste. (Note: Refiner operation: put a bucket above the refiner, place a faucet under the bucket, open the faucet when refining, put a small amount of water into the funnel of the refiner, turn on the power of the refiner, pour the soaked rice into the funnel of the refiner, while releasing water, while refining).

3. Flush 1000 grams of boiling water directly into the basin containing rice syrup, stir well while punching, so that the temperature of the blanched slurry is stable at about 45 degrees. (Note: the consistency of rice milk should be moderate, the concentration method is to use a spoon to scoop up the pulp, lift it up and slowly pour it down, the pulp juice is linear and will not break) 4, the pot will be boiled by fierce fire, take the special cage drawer and spread the wet dense cage cloth, the cage cloth is spread by hand, there can be no folds, and then scoop two spoons of pulp on the cage cloth, pick up the cage drawer with both hands to do a 360-degree circular tilt rotation, make the thickness of the paste even, spread the rice milk into a round pancake, until it is full, and then put it horizontally into the pot and add a lid, steam for 3 minutes after the pot, open the pot lid, Bubbles can be seen on the rice skin, which is a typical feature of rice skin steaming, and the thickness of the steamed rice skin is controlled between 2 and ~ 2.5 mm. (Note: The concentration of the slurry should not be too large, otherwise it will affect the quality, steaming is the key, the sooner the better). 5, take out the cage drawer, remove the cage cloth, buckle upside down on the tabletop, sprinkle some cool water on the cage cloth, make the cage cloth separate from the rice skin, tear the cage cloth from the rice skin, in this process, pay attention to the action to be light, to prevent tearing the rice skin, continue to make the rice skin according to this method, the prepared rice skin is smeared with a little vegetable oil each sheet, stack up and set aside.

Spice water (batch): Put 5 grams of cumin powder, 20 grams of peppercorns, 10 grams of star anise, 2 grams of cloves, 2 grams of cinnamon, 10 grams of salt, put in 1000 grams of water and boil for 10 minutes, turn off the heat, let stand for 10 hours and filter the water. Boil vinegar (batch): Add 300 grams of water to another pot, add 2 grass fruits, 2 grams of cinnamon, 3 star anise, 1 gram of fragrant leaves, boil and pour 1500 grams of vinegar and boil for about 10 minutes.

Secret chili oil (batch): 1, add 5 grams of vegetable oil into the pot, pour 1500 grams of dry pepper (the variety of Chishan local croissant line chili pepper is the most fragrant) into the pot, bake dry and stir-fry for about 15 minutes, out of the pot and let it cool, then grind it into a special milling tank until the powder is put into the pot.

2, spicy noodles into a magnetic can, add spice powder 80 grams and sesame seeds 20 grams to stir well, put 2.5 kg of vegetable oil on the pot, burn until 100% hot, turn off the heat and let it stand until there is no oil smoke, divide into three times into the spicy can of oil to pour spicy noodles, each time to stir evenly. After pouring the oil, stir the spicy seeds until they do not bubble, pour in 200 grams of vinegar, stir the spicy seeds immediately, and the spicy seeds are bright red and shiny, and the smell emits a strong slightly sour and mellow smell.

3. When the spicy seeds do not bubble after the incense, add 100 grams of white sugar to the spicy seeds, stir well, so that the sugar can make full use of the residual heat of the spicy seeds to dissolve in the oily spicy seeds. The polished oil is rosy and thick in color, and the spicy oil appears more viscous.

Note: Spice powder blend: 30 grams of peppercorns, 25 grams of star anise, 25 grams of cinnamon, 10 grams of cloves, white pepper, black pepper, grass kou, sand kernels, grass fruits, white kos, galangal, dried ginger, meat kolan, cucumber 15 grams each, tangerine peel 10 grams, cumin 30 grams. The spices are slowly fried in an iron pot for about 30 minutes, and then crushed into a powder in the groove after cooling, it is best not to use a crusher to process, which will affect the taste due to high heat.

　 Preparation method: (1) Sprinkle some cool water or smear a little vegetable oil on the tabletop, put the rice peel on the table, and use a special large knife of nearly 1 meter long, 20 cm wide and weighing about 5 kg to cut the rice peel into uniform strips.

(2) Take three-quarters of the rice skin into the bowl, add soybean sprouts, spinach leaves, salt, vinegar, spice water, garlic juice, MONOS glutamate and stir evenly, then take a quarter of the rice peel, dip it in a chili oil bowl, let the rice peel hang with chili oil, and pick it into the bowl. Note: There are many versions of Qinzhen rice peel, mainly Shaanxi flavor, in order to better adapt to the local area, the material and taste have been continuously improved throughout the country, such as changing the side dishes to cucumber shreds and mung bean sprouts, adding sesame sauce to the seasoning, etc., and the makers can also make appropriate adjustments according to the situation and local conditions.