Tianshui noodle skin, also known as brewed skin, is a famous special flavor snack in the Tianshui area of Gansu Province. The surface of the water is made of flour as the main raw material, with cool water and into a hard ball, and then kneaded in clean water to separate the protein and starch in the flour. After the starch has precipitated, pour off the water, add the edible alkali, mix it into a batter, spoon it into a flat-bottom dish and steam it, let it cool and cut into long strips. The protein is steamed, thinly sliced and served in a bowl. When eating, add garlic paste, mustard, salt, soy sauce, balsamic vinegar, oil splashed pepper, sesame paste and other spices, accompanied by cucumbers, spinach and other green vegetables can be eaten.
Tianshui Que is a famous traditional snack in the Tianshui area of Gansu Province, which originated in the Western Han Dynasty. Tianshui croak is made by using buckwheat as the main raw material, which is processed, soaked in water, and made of its starch. When eaten, it can be eaten with fine salt, vinegar, chili oil, garlic paste, mustard, sesame paste and other spices. It tastes unique and is known for its aromatic, spicy, cottony and soft taste.
1. Boil the potatoes in a pot until they are cooked eight times, let them cool, peel and mash and set aside
2. Prepare green onion, ginger, minced garlic, crushed red pepper, (star anise can be left or not)
3. Put the cabbage in boiling water and cook it slightly, dice it and set aside!
4. Add a little oil to the pot, heat the oil and add the shallots, ginger, garlic and peppers to crush the star anise, then add the cabbage and mashed potatoes and crush the mashed potatoes. Stir-fry with a little water until it becomes a sticky paste that can be formed. Add a pinch of salt, peppercorns and ginger powder. Stir-fry well out of the pan!
Lanzhou is called pulp water leakage fish, Xi'an is called pulp water fish, gansu is called fish powder. Pulp water is a local traditional snack popularized by the northwest folk in Gansu and Shaanxi, and the leaky fish can be made of bean starch, buckwheat noodles, corn flour and other small grains, and can also be made into pulp noodles. Some people describe the syrup snack as smooth, soft, and when it is about to be bitten, it goes down the throat, and has the beauty of swallowing alive. Easy to be full, but also easy to hunger. The so-called pulp water is a white liquid fermented with celery, the taste is very sour, and it has the effect of heat protection, cooling and fire reduction.
Cold powder is a seasonal snack in summer. Wuwei cool powder has three kinds of green powder, yellow powder and sand rice powder. Green powder is made from lentil flour, or mung bean or yam powder. The method is very simple, first measure the flour noodles, add cold water to mix into a thick batter, after the pot is opened, the mixed paste is evenly lowered, stir continuously, so as not to stain the pot, cook thoroughly, pour a large basin or flat plate to cool, cut into strips, put on a variety of spices to eat. Well done cool powder white in the green, ice clear jade clean, not soft and not hard, eat smooth forest cool yellow powder is made of pea flour, softer than green powder. When cutting is not on the knife board, a thin piece of iron with a blade is used to cut a piece on the powder top. Rest in the palm of your hand, "cut" into a hob strip, remove a pinch of green salt when eating, drizzle a spoonful of red chili oil, and mouth is full of the unique fragrance of bean noodles. Eating shami flour depends on everyone's mouth, and it is common to taste shami, which is the seed of a plant called "shapong" and is produced in the desert. In the autumn of October, the sand rice ripens and is the best time to collect. The villagers who lived on the edge of the desert took cloth sheets and willow sticks to "beat the sand rice." Spread the cloth sheet on the beach, press the shappoon on the cloth sheet, beat it with a stick, and the sand rice will fall on the cloth sheet. Harvested and dried, crushed and peeled. When making cold powder, first soak rice noodles with water for an hour or two, make it soft, put a handful of white and smooth wheat stalks, spread on the case, pour the soft sand rice on the wheat stalks, knead them into a fine slurry, and filter them with a fine spoon. Bring the pulp to a boil, boil a bag of cigarettes and pour it into a basin to cool, cut into thin strips, mix the seasonings, and the flavor is second to none.
Gao Dan Stuffed Skin is a Gansu snack full of color and flavor. The main ingredients are flour, alkali, sesame oil, sesame paste, vinegar, mustard, spicy seeds in oil, and secret seasonings. Flour is added to water and stirred well in the basket drawer to steam, but when it is eaten, it is cut into strips with a knife and mixed with oil, vinegar, sesame oil, sesame paste, vinegar, mustard, garlic paste, and secret seasoning.
Beef gluten noodles are one of the specialties of central and western China. On the palate it is soft and smooth, ribbed and mellow after taste. There are many ways to eat, mainly cold mix in spring, summer and autumn, and stir-fried in winter or in soup. Machine pressed, the surface has a fine foam, the taste has a tendon, so the name --- beef tendon noodles. Pasta made with chili oil, or condiments such as tahini, sesame oil, peanut butter, and sweet vinegar.
Make dough, commonly known as "wash the dough." High-quality flour is added with water and hard dough, and repeatedly squeezed, kneaded, pressed and washed in clean water to separate the protein and starch in the flour until the dough is washed into a ball full of honeycombs, and then placed separately after being separated. Honeycomb dough is the protein in flour, commonly known as gluten, and it is said that the larger the honeycomb, the better. After the starch in the free water settles at the bottom of the container, the water on it is poured out, add the ash and pepper water, adjust it into a thin paste, and then scoop the large flat bottom plate, put it in the pot for about an hour or so, and the dough skin is ready. The dough becomes gluten, and the dough becomes the dough. After a few minutes, cool, cut into strips or pieces, pour vinegar and brine, add garlic paste, red oil, mustard greens, carrot shreds and other condiments, and a bowl of delicious dough skin is born. Eat it, slippery, cool, sour, spicy, with an endless aftertaste. There is also a method of Wuwei dough skin is "shabu dough skin", also known as gao dan dough skin, the method is to first mix with flour and water, and then add a small amount of dust water to stir, gradually stir into a viscous noodle water, and then pour the freshly stirred noodle water into a large plate to make it fully flat, and then put it in a boiling water steamer for about 40 minutes to take out the cold, and then cut into strips and put in vinegar and chili oil to enjoy. The production of Wuwei noodle skin should pay attention to the fact that the amount of dust water needs to be put in, and the taste will be bitter when it is put more, and it will feel bad to eat less.