Shaanxi people have the best bite in the summer
Every summer, our appetite will fight a protracted battle with the heat. In the face of the sweltering heat, Shaanxi people have a trick, in the high temperature of forty degrees, eating, drinking, and having fun, the noodles do not change color, and the secret to saving appetite is - Sanqin national snack cold skin!
In the noodle kingdom of Shaanxi, if you compare noodles to a rough and crisp big man, then the cool skin is a woman who is both rigid and soft. In southern Shaanxi, northern Shaanxi, and especially Guanzhong, she can be seen all year round. But in the summer, cool skin will show her greatest charm.
When the weather is hot, people are often less interested in hot meals, and cool skin is the most ideal snack at this time, the small shop selling cold skin from morning to evening diners are full of doors, and the streets and alleys are often infested with small carts selling cold skins. The cry of cool skin, syrup water fish and bell tower milk cake is an unforgettable childhood memory of many Xi'an people.
The cool skin is soft and moist, and it is obediently lying in a stainless steel tray, stacked like snow, crystal like ice, just looking at it feels refreshed. The cool skin of a beautiful lady is the only food that can make Lao Shaan put the bowl under it, and he is willing to obsess over the whole hot summer.
The conclusive record of liangpi in history is that during the Guangxu period of the Qing Dynasty, there were liangpi merchants in Xi'an who walked the streets and alleys to shout and sell. In the 1880s and 1890s, a large number of merchants specializing in cool skins sprang up, and temporary stalls with a few low tables and stools could be seen everywhere in the city, and the summer heat in Xi'an was unbearable, and these cool skin stalls were their oasis.
A bowl of cold skin, a handful of bean sprouts, a pinch of cucumber shreds, a spoonful of oil spicy seeds, a few drops of old vinegar and material water, pick up chopsticks and turn it over twice, the sour and spicy taste wrapped in a refreshing cucumber flavor drilled straight into the throat, the original weak appetite was quickly activated. No appetite in the summer? inexistent.
In terms of raw materials, Shaanxi's cool skin is divided into rice skin and dough skin.
The Hanzhong region south of the Qinling Mountains is rich in rice peels. There is the Qinling Mountains as a barrier in the north, and the climate in Hanzhong is humid and the water source is abundant, which is suitable for the growth of rice. The raw materials for making rice skin are usually indica rice, aged rice is better, the production process is nothing more than soaking, refining, steaming, cooling, cutting strips, determining the soft and hard taste is the consistency of rice milk. The good rice skin is as soft as a towel and can be slid down the throat and into the stomach almost without chewing.
Mipi
Roll out the dough
The Xifu area, represented by Baoji, is home to dough lovers. Shaanxi's dough has the distinction of washing and not washing, more than the dough of the process of washing the face, the color is whiter, the dough left by the washing is steamed on the pot is the gluten with dense pores; the non-washed dough is directly mixed with water in the flour into the batter, the finished product color is slightly yellowish, the texture is softer, and there is no gluten.
The stuffed skin is not washed, so the color is yellowish and opaque
Judging from the food customs of shaanxi, there are many types of cold skins: Qishan rolled dough skin, Hanzhong hot dough skin, Ankang steamed noodles, Fufeng noodle skin, Qinzhen rice peel, sesame sauce stuffed skin, northern Shaanxi liver stuffed skin and so on.
Ankang steamed noodles
Different kinds of cool skins may be almost the same in the eyes of outsiders, but for foodies who have lived in Qindi for a long time, they have different tastes, each has its own characteristics, and each has its charm. What changes is the variety, and what does not change is the lingering delicacy in the mouth.
Among them, the "four big Danjiao" of Shaanxi Liangpi are Qinzhen Rice Peel, Hanzhong Hot Rice Peel, Xi'an Sesame Sauce Stuffed Skin, and Qishan Rolling Dough Skin.
1
Qinzhen Mipi
▽
There have long been two sayings in guanzhong: "Qianzhou pot helmet Qishan face, Qinzhen Yongpi around Chang'an", "Ráng" in shaanxi dialect has the meaning of soft tendons, so Qinzhen Mipi is also called "Yongpier" in the local area.
Qinzhen, also known as Qindu Town, is located on the west bank of the Feng River in Enyi District, which was once the land of Gyeonggi in the Western Zhou Dynasty, with a mild climate, fertile soil and high-quality rice. Rice dough made from the rice mill pulp produced here is known for its white and shiny color, thin and soft tendons, and flexible and refreshing taste.
Delicious cold skin, need to meet the "white, thin, light, soft, stuffed, fragrant" six points, which requires from rice selection to washing, each step can not be neglected. High-quality rice soaked for three hours, grinding out the rice milk can be fragrant and creamy; steamed rice skin should be steamed with bamboo, and a layer of cage cloth is laid on the bamboo grate, and the rice milk is slowly poured on the cage cloth, and the thickness is less than one millimeter after being evenly spread.
Qinzhen rice skin is not only delicious, but also ornamental, the master who cut the cool skin holds a majestic large knife, "bang, bang, bang" a few times to cut the skin into chopsticks thick, attracting countless tourists to bend the waist.
The chili oil used in Qinzhen rice peel is particularly exquisite, fennel, peppercorns, dried peppers and other condiments are repeatedly boiled in the oil, the more boiled the redder, the brighter the boiling, the aroma is fragrant, and the spicy taste is full.
The climax lies in the cool skin before the bowl in the red oil spicy beautiful dip, the white cool skin instantly red and transparent, the aroma of the red oil dripping down the cool skin, dare to ask this naked temptation who can withstand?
2
Hanzhong remipi
In Hanzhong, the hot rice peel is actually called "hot dough skin". The "noodles" in Hanzhong dough do not refer to raw materials, the local dialect calls very fine powders "noodles", and Hanzhong dough actually refers to the skin made of "rice ground into noodles".
Hanzhong hot rice peel legend began in the Qin and Han Dynasties, the method is to use soaked rice milled rice pulp, evenly spread on the steamer basket.
After two or three minutes, the steaming, fragrant rice peel is formed, and then a layer of yellow rapeseed oil is smeared on the rice skin with a plate brush, and then the rice peel is cut into thick strips two fingers wide, and then put into a special large eaves porcelain bowl.
Then it is served with boiling soybean sprouts, spinach leaves, celery segments and carrot shreds, and salt, vinegar, soy sauce, sesame oil, monosodium glutamate, oil spicy seeds and ginger juice, garlic paste and nearly 20 kinds of spices.
The dough in Hanzhong is slightly thicker than the Qinzhen rice peel, usually cut into two fingers wide, and layered in a bowl as soft as a towel. It is difficult to suck and eat the hot rice peel soaked in the soup like the cold Qinzhen rice skin, but it is soft and sticky to chew, mixed with a long spicy oil, and you have to eat three bowls in one breath to feel addicted.
Mixed hot rice skin red and green contrast, yellow and white contrast, bright color, refreshing food, aromatic smell, unique flavor, eat in the mouth more soft glutinous, slippery, soft glutinous spicy taste is addictive. Eating when it is cold has a more stomach-warming effect, and nutrition and health are better.
3
Stuffed skin with sesame sauce
Ma sauce cold skin, also known as ma sauce stuffed skin, is a halal way of eating, which can be seen everywhere in Xi'an Muslim Street. Xi'an Fang is called "brew" "rǎng", and when it is eaten, it is mixed with thick sesame sauce, which is the heaviest one in the "Four DanJiao".
The biggest difference between the stuffed skin and other cool skins is that it does not wash the noodles, it is said that in order to express their appreciation of grain, they think that it is too wasteful for the Han people to rinse the dough over and over again when making the cold skin, so they invented this method of directly diluting the flour with water and then steaming it in the pot.
The color of the unwashed noodles is slightly dull, and it is not as strong as the Qinzhen rice peel, its advantage lies in the combination of sesame sauce and chili oil, and the rich sauce wraps the root of the skin, from the first bite to the last bite is a plump taste.
4
Qishan rolls out the dough
Rolling dough is a specialty of the Baoji region, especially qishan rolling dough skin is the most famous. Rolling dough is said to have evolved from tang dynasty cold noodles, and the texture is tough and tough, which is very different from other cold skins.
Qishan rolling dough skin is the most distinctive personality in the "Four DanJiao", and in the production process, it has more steps of fermentation and rolling. The day before the good dough, with cool water repeatedly scrub to remove the gluten, let stand for a few hours after pouring out the upper layer of water, retain the thick dough water to stand fermentation, when it is time to steam, is the whole basin of batter directly on the pot steamed to semi-soft, scraped out a piece with a spoon, quickly with the oil rolling pin rolled flat into the steamer, smeared a layer of oil and then put a sheet, the last stack into a stack, steaming on the pot for nearly 1 hour to complete, very test of skill, the name of the rolling dough skin is also derived from this.
The secret of Qishan rolling dough must be red, oily, and spicy. The peppers used in Shaanxi's oily spicy seeds are mainly Qin peppers, which are slender in body and are called thread spicy seeds. Qin pepper is mild in spiciness, has a long aroma, and is also friendly to people who are not spicy, and is the soul of many Shaanxi snacks.
The seasoning of rolling the dough skin must be the grain vinegar produced in Qishan, and the recipes are different, the vinegar aroma of each family is also different, the oil splashing spicy seeds can not be less, the Shaanxi people are not spicy and not a dish, the food of the wheat noodles, the gluten should also be cut on, the garlic juice disinfection and flavor, less, just eat the dough skin will be greasy, a little dried bean sprouts and then put in, refreshing and refreshing.
The other cold skins are stirred by yourself in a bowl, and the rolled dough skin is mixed evenly in a small pot. It looks spicy and shiny, mouth-watering. The taste is the same as other noodles in Xifu, sour, spicy and fragrant.
Nowadays, as one of the most popular snacks for foreign tourists, the figure of Shaanxi Liangpi has spread throughout many cities across the country, but the most authentic is, of course, the unique taste of Qinchuan in 800 miles. The Shaanxi people who are running around, in addition to a bowl of burning noodles, is this "white, thin, light, soft, tendon, fragrant" cool skin.
#Eat in Xi'an # #城市吃货挑战赛 #