Tell me what it feels like to be a Baoji person in Shaanxi.

Rice skin is the skin made of rice paste. In Shaanxi, there are Qin Zhen rice skin and Hanzhong rice skin. Most of them are cold dishes in Qin Zhen, and Hanzhong rice skin soup, which I like very much.

dough, our Baoji snacks are most famous for Qishan handmade dough. Rub the dough with water, and it will eventually become starch slurry and dough (only protein is left), which can be steamed into gluten.

Starch paste can be made into steamed dough, rolled dough, baked dough and so on. You can't imagine how many ways a dough can be eaten. I think so myself, but it is smoother and thinner than rice skin. As far as color is concerned, rice skin, cold rice noodles are whiter and the skin is yellow. Because of flour. As far as the thickness is concerned, the rice skin is thicker than the cold rice noodles, and the taste is more gluten.

There are two kinds of dough: flour dough and rice dough. In terms of eating methods, it used to be mainly made into cold noodles with cold salad, but in recent years, it has become popular to eat hot noodles. If you cook too much and can't eat it all at once, you can also fry the dough to eat, which gives you fried dough skin. In Hanzhong, there are many people who eat rice dough, so it is called rice dough, but it is actually rice dough.

processing: 1. select high-quality japonica rice, soak it overnight, and then beat it into rice slurry with a beater, which was previously crushed into rice slurry with a stone mill. 2. Spread the rice slurry evenly on the cloth in the steamer, and after three to five minutes of high-temperature cooking, it will solidify into translucent rice skins.

3. Then there are seasonings. In the past, vinegar soup was made by adding more than a dozen seasonings, such as Daxiang, Tsaoko and Illicium verum. Chili oil is a good red, bright, spicy and not strong pepper, which is added with walnuts and sesame seeds and mashed in a stone nest. The mashed seasoning is put into a porcelain bowl, poured with burnt rapeseed oil, and the spicy taste and fragrance are sublimated and refined in a crisp and smoky sound. Then there is garlic water and Jiang Shui. Naturally, garlic and Jiang Ye should be mashed first and boiled.

4. foundation: it can be made of bean sprouts, potatoes, spinach, cucumbers (cucumbers can be directly shredded, and the first few items need to be cooked in boiling water).

After finishing the above, you can start to enjoy yourself. Finally, put the base on the bottom of the bowl (you know why these side dishes are called the base), cut the dough into even slender strips, code them on the base, pour garlic water, Jiang Shui, balsamic vinegar and oil chili pepper in turn, and serve a bowl of sour and delicious dough with endless aftertaste.

The texture of the rolled dough is hard, mainly because it tastes strong. Compared with the previous methods, the rolled dough is the most complicated, because it needs a series of processes of fermentation, kneading, rolling and steaming to make it.

But delicious food is troublesome, especially in the big cities in the north. Young people like to eat rolled dough, the first one is crispy skin, and the second one is spicy oil, which is the key. Chili oil is made by adding dozens of Chinese herbal medicines, and Shaanxi local rapeseed oil is selected, which is mellow and fragrant after eating.

after a small series of explanations, now everyone understands the difference between rolled dough and cold rice noodles!