Xi' an cold rice noodles

Xi' an cold rice noodles is a famous snack in Shaanxi, which has a unique taste and is suitable for all ages. In recent years, it has gone out of Shaanxi and is popular all over the country. Xi' an cold rice noodles, also known as stuffed skin, have a wide variety, and are divided into two categories: rice skin and dough skin according to different raw materials. At present, Qin Zhen rice cold rice noodles are the most popular in Xi 'an, with a long history, which can be traced back to the Qin Dynasty, and it is a tribute to the imperial court by the people in Qin Zhen. Qin Zhen is located in Chang 'an County, a municipal district of Xi 'an, adjacent to Xi 'an, and has been rich in high-quality japonica rice since ancient times. Legend has it that when Qin Shihuang, there was no harvest in a year of drought, and no rice was paid. At that time, the punishment was harsh, and the villagers were all afraid, so they asked a squire for advice. The next day, the squire figured out how to make cold rice noodles and pay tribute! Soak the aged rice overnight, grind it into slurry, precipitate, skim the supernatant, steam it in a cage, and add various seasonings to make Qin Zhen cold rice noodles. Qin Shihuang tasted it, and it was soft, smooth, sour and delicious. Under the great joy, he was exempted from taxes in that year, and designated Qin Zhen cold rice noodles as a royal tribute from now on. The production technology of Qin Zhen rice cold noodle is very particular, from rice selection, grinding to mixing and steaming in pot, which is unique. Therefore, the prepared rice noodle has the characteristics of tendon, thinness, thinness and smoothness. In addition, the chili oil of Qin Zhen cold noodle is extremely exquisite, and the seasonings are fine pepper, high-quality rapeseed oil and a variety of seasonings. Pepper, pepper, fennel and other spices are ground and added to the oil, and then heated on fire for repeated boiling. Its color is bright red and spicy. It is a famous food in Guanzhong for a hundred years, and you will never forget it once you eat it!

Hanzhong cold rice noodles

Another famous rice skin is Hanzhong cold rice noodles. Hanzhong, located at the southern foot of Qinling Mountains in Shaanxi Province, has always been rich in rice, known as the "land of plenty" in the world, with rich products and living customs similar to those of Sichuan. Hanzhong cold rice noodles also have a long history, unique flavor and soft taste. Its Chili oil is not as strong as Qin Zhen cold rice noodles, but it is soft, delicate and unique. There are often couples on the streets of Xi 'an. When shopping for cold rice noodles, it must be "one country, two systems". The husband chooses Qin Zhen cold rice noodles, while the lady chooses Hanzhong cold rice noodles, which is quite interesting.

Guanzhong Plain in Shaanxi Province is one of the main producing areas of wheat in China. Cold skin made of wheat flour is called dough, which is the most popular in Shaanxi Province. Before the reform and opening up, rice was still a rare thing in Shaanxi. Therefore, at that time, in the streets and alleys of Xi 'an, villagers often pushed new rice for flour. Usually, one kilogram of rice could be exchanged for one and a half to two kilograms of flour. Now Xi 'an can still see fellow villagers who change rice, but it is less than before. Guo Da, a famous actor of Xi 'an Repertory Theatre, became a national hit with his sketch "Changing Rice". Regarding the method of making dough, Mr. Jia Pingwa, a famous writer in Shaanxi literature, described it as follows in his "Notes on Snacks in Shaanxi": "Method: one catty of flour is poured in three times, first into a thick paste, then added with water and diluted one after another, added with salt and alkali, and the slurry is lifted with a spoon, so that it is appropriate to pull up the chopsticks. Spread white gauze on the steamer, pour the batter on it, spread it evenly and evenly, steam it with strong fire and cook it in about six or seven minutes. Buckle the dough sheets from the cage grate on the case, apply a layer of vegetable oil on each dough sheet, stack them together and cool them, and then cut them into thin strips with a pendulum knife.

In addition, there are several kinds of cold rice noodles in Xi 'an: hot rice noodles, which are steamed and eaten now; Fried cold noodles, almost fried noodles; Mung bean vermicelli, mainly made of mung beans, is green as jade, bright as crystal, almost transparent, flexible and smooth in taste, and delicate in texture. In Xi 'an market in summer, diners often choose to mix cold noodles with vermicelli, which is called "two stirring" in Xi 'an dialect, and the taste is even better; In recent years, Qishan handmade noodles, which are popular in Baoji area, are also popular in Xi 'an. The dough tastes strong. The method is to roll it first, then steam it, cut it into strips after cooking, and the seasoning is roughly the same.

The cold rice noodles sold on the streets of Xi 'an also have their own characteristics when selling: the rice skin is white and bright, and one can be steamed as big as the steamer. After steaming, the vegetable oil is slightly applied between one and another, and then they are stacked layer by layer, which is like a signboard on the desk. When eating, the vendor took out a piece, put it on the case covered with white gauze, skillfully used a sharp knife as big as hay cutter, and almost didn't look at it. "Mao, Mao, Mao ..." A few times, he cut the skin as thick as chopsticks, then put salt, vinegar, special seasoning water, soybean sprouts (or mung bean sprouts), etc. Finally, he used chopsticks to stir up a pinch of skin in a jar filled with red Chili oil. Pour it on the leather and serve it in front of the diners. The white rice skin and the bright red spicy oil will make the population's water flow before the entrance. Mix it well and taste it. The leather tastes sour and spicy, and the fragrance is abnormal. It's delicious on earth! The size and appearance of the dough are similar to those of rice skin, but the color is slightly yellow. The biggest difference between the two is that there is gluten in the dough, which is a by-product produced when making dough, so it is not necessary to make it alone. Good gluten not only tastes strong and delicious, but also has many air holes. Like a sponge, it is full of delicious feed water and spicy oil. When you take a bite, the spicy and refreshing feeling is really enjoyable. Therefore, the most frequently heard sentence in Xi 'an Liangpi Store is: "Boss, more gluten, more chili pepper"!

Xi' an cold rice noodles are famous for their excellent selection of materials, rigorous technology and exquisite seasoning. Especially in the hot summer, if you walk on the streets of Xi' an, it is not difficult to find that cold rice noodles attract everyone with its irresistible attraction, regardless of the size of cold rice noodles stalls, people are always crowded. Xi 'an cold rice noodles, because of its small investment, large profits and quick return, has also become one of the first choice items for snack management.

making cold rice noodles

the first step: blanching garlic.

method: 3 ~ 4 cloves of garlic and a small piece of ginger, peeled, put in a bowl, add proper amount of salt and monosodium glutamate, and blanch with a rolling pin into garlic paste.

step 2: add the oil pepper or chili pepper noodles.

if you don't like chili pepper, don't put it. But without chili pepper's cold rice noodles, the taste will be lost by 51%, because Shaanxi people love to eat chili pepper.

Step 3: Pour garlic paste and chili pepper with oil, pour vinegar and cold water, and stir well.

after frying, pour it on the mashed garlic while it is hot, then pour the vinegar into the country that has just been used for frying oil. After heating the vinegar, pour it into the mashed garlic bowl. Then pour cold water, which can be pure water or cold boiled water, into the bowl. Specific dosage of oil, vinegar and water: appropriate amount.

making cold rice noodles

the first step: mixing noodles. Put a proper amount of flour in a bowl, and stir while pouring it by the water.

Flour is wheat flour, and winter wheat is the best, because the steamed winter wheat is not easy to break and stiff. Be sure to stir when pouring water to prevent flour bumps.

dough mixing. Put a proper amount of flour in a bowl and stir it while pouring it by the water.

it is very important to mix flour, and the key is to grasp the amount of flour and water. It is the problem of thick and thin batter. Specifically, it is also difficult for me to say that it is necessary to give a quantity. This is a process of summing up experience in constant practice. The batter is too thin, the steamed cold rice noodles are easy to break, and the thickness is not uniform when it is thick.

Wash the plate and apply a layer of cooking oil to the plate, mainly to prevent adhesion when steaming cold noodles.

oiling method: use napkins and cloth dipped in oil to smear the plate. Every time a good one should be painted, the specific amount should be based on the fact that the cold noodles do not stick to the bottom of the plate.

step 2: pour the batter into the plate.

you can scoop the batter with a spoon and pour it into the plate. So that the batter can form a 2 ~ 3 mm thick surface layer evenly in the pan (not necessarily, in short, the thinner the better).

tip: to make the batter even, pick up the plate and pour it back and forth, and it will be even.

step 3: steaming.

put the plate with batter in the pot and steam it.

the water in the pot is boiled water. Be sure to cover the pot when steaming

It will take about 3-4 minutes to steam, and it doesn't matter if it takes a long time. I suggest five minutes. This is related to the thickness of the batter. Until it's ripe

steamed cold rice noodles tip: the fire should not be too big, which may easily lead to capsizing or water inflow.

step 4: cool.

put the cold rice noodles plate on cold water and let it cool. It can also be directly dipped in water, which is suitable for only one plate. It's almost cold, and then remove the cold rice noodles from the plate.

Be sure to be slow, don't worry, and don't tear or crack the dough. Whether it sticks to the plate or not has something to do with the oil you just wiped.

Tip: You may encounter a problem, how to take the plate out of the pot, because it is very hot. The specific method is to use a wooden shovel to take it out.

(TIPS: sprinkle some cold water on the cold rice noodles when they are superimposed to prevent them from sticking. )

Cutting: Sprinkle water on the cold noodles when cutting to prevent adhesion.

pour the seasoning into the dough and stir.

in this way, the cold rice noodles are finished. You can cook some porridge and drink it. It's very delicious.

the origin of cold rice noodles-the legendary story of cold rice noodles in Hanzhong

There are various stories about cold rice noodles in Hanzhong, but the following story about the origin of cold rice noodles is the most popular.

According to legend, during the Qin and Han Dynasties, there was great chaos in the world. Liu Bang claimed the title of king in Hanzhong, and ordered Xiao He to build the Shanhe Dam in order to make the country prosperous. The water conservancy was prosperous and the grain was harvested year after year. In order to improve their lives, farmers are constantly exploring and developing new foods. They dilute the flour with water, steam it into pancakes, then cut it into strips and eat it with hot sauce and other cold dishes. It tastes delicious.

Liu Bang often travels incognito to observe people's feelings. One day, Liu Bang came to a family, and the hospitable host entertained Liu Bang with this new food. Liu bang did not eat it, but once he ate it, he was full of praise. After eating it, I was so excited that I wanted to know its name, but the farmers couldn't say it for a while. Liu Bang asked the method of making it again. After listening, Liu Bang laughed and said, "This is steamed cake."

With the passage of time, the eating method of cold rice noodles has been constantly improved. People began to use overlapping steamer, which can steam many sheets at a time, and explored new methods of washing out gluten and soaking rice, grinding it into rice slurry and steaming it. The steamed cold rice noodles are big and thin, and the tendons are flexible. Just like pimps, they are gradually renamed as "dough sheets" (and they are also called "dough sheets" according to different raw materials.

During the reign of Emperor Kangxi in the Qing Dynasty, there was a Zhang in Hanzhong who was a county magistrate in Ruyang, Henan. One year, the imperial court sent an imperial envoy to inspect Ruyang. The shrewd magistrate Zhang did not prepare a banquet, but served the imperial envoy with the special flavor of his hometown. The imperial envoys ate too many delicacies along the way, which made them greasy. When they ate this cold rice noodle, their appetite suddenly opened up, and be in heaven. Then he asked how to make it, and Zhang county magistrate told him one by one. Shortly after the imperial envoy returned to Beijing, Zhang County Magistrate was promoted to the position of magistrate. Everyone doesn't know why, and then unanimously guessed that it was probably a meal of dough that won the favor of an imperial envoy, but later appealed to the holy family and was promoted.

this story was reported back to Hanzhong, which became a generation-old story, and the people jokingly called it "the magistrate with a thin face". It's a pity that the imperial envoys have forgotten the making method or other reasons, and Beijingers still can't make cold rice noodles. Hanzhong people's skills in making cold rice noodles are getting higher and higher, and the methods of making cold rice noodles are constantly improving, and the ingredients and seasonings are becoming more and more particular, so the noodles have become the first of the four unique flavors in Hanzhong.

The dough in Hanzhong has a long history. Hanzhong cold rice noodles are mainly fragrant in Chili sauce, especially in the production of Chili oil. Chili oil is the most important seasoning in cold rice noodles (vermicelli), and whether it is delicious or not depends mainly on the seasoning in Chili. The noodles in Hanzhong have a long history. Hanzhong cold rice noodles are mainly fragrant in Chili sauce, especially in the production of Chili oil. Chili oil is the most important seasoning for cold rice noodles (vermicelli). Whether it is delicious or not depends mainly on the seasoning in Chili.

How to make Chili oil for cold rice noodles:

The proportion of Hanzhong flavor: 151g (special material for cold rice noodles): 511g (three kinds of peppers): 4111g (rapeseed oil). Since the taste of each place is different, please cable us where you are. So that we can provide you with all kinds of raw materials suitable for local tastes.

1. Ingredients: four bags of spices (special spices for cold rice noodles)

2. Accessories: eight bags of peppers (special peppers for cold rice noodles, containing 21g of sesame seeds),

3. Accessories: 4,111g/8kg of rapeseed oil;

4. after the rapeseed oil is boiled, let it cool slightly for about 1 minutes, pour it into a container, and put it in turn (first put a little pepper in the oil, it is best that the pepper will not turn black after 31 seconds, and then add a lot of pepper, and stir the spices evenly).