As a special snack in Shaanxi, Liangpi is famous throughout the country and has been eaten by many people. There are also many types of cool skins, such as rolling dough skin, baking dough skin, steamed dough skin, lazy dough skin, rice skin.
Each dough skin tastes different, steamed and cool, smooth and tender, rolled dough with chewing tendons, and baked dough skin is soft and chewy.
In addition to the exquisite preparation of a bowl of delicious cold skin, its taste is the soul, and the carefully prepared seasoning water and spicy seeds are the key to this cuisine.
As a Shaanxi person, cold skin can be seen everywhere and can be eaten every day. But friends from other places want to eat but it is difficult, today I will teach this family version of the rice peel to everyone, without going out can eat Shaanxi cuisine.
Ingredients: 200 g of sticky rice flour
Authentic Hanzhong rice peels are made from aged rice, soaked for about 10 hours, and beaten into rice milk. In the home version, we use sticky rice noodles, which is more convenient.
method:
1, 200 grams of sticky rice flour with 200 grams of warm water and into a particle-free batter, and then add 150 grams of boiling water in parts, stir evenly, this step is called "point pulp".
2: Stir the rice milk until smooth, as thin as milk. Once the rice milk is ready, let it sit for a while, then prepare the side dishes and sauce.
3: Blanch the washed bean sprouts and celery in boiling water. (Side dishes can be added according to your preference)
4: Pour a bowl of water into the pot, then add 1 small piece of cinnamon, 1 fragrant leaf, 2 star anise, 1 pat of nutmeg, 1 pinch of peppercorns, 1 pinch of cumin, 2 spoons of salt, bring to a boil over high heat, cook for 10 minutes on low heat.
5. After cooking, fish out the seasoning and leave the seasoning water for later.
6: Pour the chili peppers into a bowl, then add a little thirteen spices, add the white sesame seeds, and splash it with hot oil. The oil can be more, and the cool skin mainly uses red oil.
7: Add minced garlic to a bowl and pour boiling water to make garlic water.
8, vinegar can be boiled in the pot, so that it is more fragrant to eat, it is best to choose Qishan balsamic vinegar, if not, use aged vinegar. But you can't use white vinegar.
9. Let the rice milk stand and stir again to prevent sedimentation. Brush a thin layer of oil on the inside of the dough gong, then pour in the rice milk and rotate evenly.
10: After the water is boiled, put in the dough gong and steam on high heat for 3-5 minutes. When the time came, I opened the lid of the pot and saw bubbles with large dough skin, indicating that it was steamed. Take it out and put it in cool water to cool.
11: Brush the surface of the steamed rice peel with a layer of rapeseed oil, and then put down another sheet. The purpose of this is to prevent the two rice skins from sticking together.
flavouring:
Add the chopped rice peel to the side dish, then add two spoonfuls of seasoning water, a spoonful of balsamic vinegar, a little salt, a spoonful of oil and spicy seeds, stir well.
This home-made version of the rice peel is ready, spicy and delicious, and it tastes very delicious. The rice peel is delicate and soft on the palate.
If you like this delicacy, hurry up and make it, pay attention to "Mommy Early" to bring you a home-cooked meal every day.