Welcome to "Mengdi Cuisine", where we share ingredients, recipes, cooking techniques, store operations and more about food every day. Thousands of gourmet recipes, highly competitive catering entrepreneurship programs, waiting for your private message to us!
As the saying goes, one side of the water and soil to raise one person, due to the geographical environment and living habits and customs of different, each place has its own unique food culture, take today's small editor to talk about Shaanxi Hanzhong for example, a mention of Hanzhong presumably the first thing everyone thinks of is hot dough skin.
Hanzhong noodles are a famous specialty snack in and around Hanzhong, Shaanxi. In Hanzhong people often eat hot, so also called hot dough, the most popular way to eat is, the dough skin is cut into strips, and then according to personal taste to adjust the price of condiments, there are spicy oil, monosodium glutamate, soy sauce, garlic paste, etc., and then add side dishes, locally called "bottom mat" stirred evenly to eat.
In addition to being ready to eat, the dough can also be dried and fried in a frying pan and eaten, and can also be fried and eaten.
Why do Hanzhong people like to eat noodle skin so much?
Hanzhong people can't do without the dough, just like chongqing people can't do without hot pot, and Beijing people can't do without fried sauce noodles. Hanzhong dough is made of rice, Hanzhong people like dough because they are used to eating it for breakfast, and most people are from snacks to large, it represents the taste of hometown. Every Hanzhong person who is out there, the first thing to do when they return to their hometown is to eat a bowl of freshly caged noodles.
Legends about the dough skin in Hanzhong
According to legend, the hanzhong mask is related to Liu Bang, the ancestor of Han Gao, and it is said that Liu Bang became the king of Hanzhong in Hanzhong, and he ordered Xiao He to build a mountain and river weir, and since then, the grain has been harvested year after year. After the local farmers have a good harvest, in order to improve their lives, they will dilute the rice noodles, which is what the locals call rice noodles, mixed with water, and then put them into a steamer to steam into a thin skin, then cut into strips, add condiments and vegetable shreds to eat. One day, Han Gaozu's ancestor Liu Bangwei went on a visit and came to the home of a farmer, who happened to be making dough skins, and the milligram farmers used the mixed dough skins to entertain Liu Bang. Liu Bang, who was accustomed to eating the taste of mountains and treasures and seafood, while eating general praise, even said that it was delicious, he asked the farmers what this delicacy was called, because at that time the dough skin did not have a name, and the farmer naturally could not say it, Liu Bang looked at the haha laugh, looked at the dough skin steamed with rice flour, and then said: "This is the dough skin." "From there the name of the skin on the back spread.
There are also legends related to Qin Shi Huang; there are also legends related to Cao Cao during the Battle of Hanzhong; and even a story of a "prefect of Mianpi" circulated in Hanzhong. The content of the specific legend is not mentioned here, and interested partners can check it.
Characteristics of Hanzhong dough
Hanzhong dough has a very good taste, soft in the mouth, cut into thin strips, and the tendons are flexible, soft and continuous. Many families in Hanzhong have the habit of entertaining relatives and friends with dough. Hanzhong people eat dough regardless of the season, whether it is spring, summer, autumn or winter, there are dough business on the street. In addition, the dough is absolutely indispensable to the seasoning: soy sauce, oil spicy seeds, monosodium glutamate, chili, tahini and so on. Especially the peppers must not be less.
The practice of Hanzhong dough
Required ingredients: rice, cooking oil, bean sprouts, cucumber, garlic, chili oil, sesame seeds, balsamic vinegar.
1. Prepare all the ingredients, wash the rice, put it in the basin and soak it in water for half a day, take out the soaked rice, put it into the blender and beat it into rice milk, if you are afraid of trouble, you can buy rice noodles directly.
2. Pour the right amount of water into the steamer and boil, put the top of the steamer basket, and then put a layer of cage cloth on it; use a spoon to scoop the finished rice milk into the steamer, and then spread it flat, slightly thicker, then cover the lid, open the heat to steam for about two or three minutes, the rice milk steamed to the shape of the bubble, and then collapsed.
3. Take out the dough and cut into strips and put them into a bowl and then put in your favorite vegetable shreds, stir the seasonings evenly and eat.
The above is the Shaanxi Hanzhong food snack noodle skin that Xiaobian shared with you today, if you have any comments and supplements, please feel free to leave a message below to discuss. I am a small editor of Mengti cuisine, today we will go here, see you in the next issue.