Noodles are cold noodles made of wheat flour. At present, Baoji Noodle, Tianshuimian, Xi 'an Qin Zhen Noodle and Hanzhong Noodle are one of the specialties of the Han nationality in Shaanxi, which have the characteristics of soft somersault, cool fragrance, sour and spicy taste and are suitable for all seasons. It is one of the foods with national flavor in northwest China.

Composition introduction

5gk refined flour, 2 ... rapeseed oil 5 gk, 65438+ pepper noodles 0.5 gk, 3. 5 grams of cinnamon, 65438+ 0.5 grams of pepper, 2.5 grams of nutmeg, star anise and fragrant fruit. 50g of salt, 0/50g of Qishan balsamic vinegar/kloc-,3g of sugar and other related ingredients.

nutritive value

Noodles can be used as staple food and dishes in Shaanxi, and it is one of the favorite snacks of Shaanxi people, especially Hanzhong people. Whether in the city or in the countryside, whether it is cold or hot, noodles have almost become an indispensable delicacy for people. Snack bars selling noodles are all over the streets and lanes, and roadside villages, especially on both sides of the streets in the morning and evening, have become a "noodle world". The cries of selling "dough" are one after another, and each one is better than the other, and the singing is general, which attracts pedestrians to stop. All noodle restaurants are full of diners, and almost no one is absent. The "foodies" chewed and drank comfortably and freely, and they looked very spectacular. The ladies who eat dough are the most. As soon as they walked into the noodle shop, they didn't leave red circles on their lips, and they couldn't bear to put down their bowls without hanging a few strings of sweat on their foreheads. Nowadays, at banquets in some luxury restaurants, dough has become a delicacy for diners. Lien Chan, chairman of the Kuomintang, visited Xi 'an, and there were exquisite dough at the reception banquet. When did the snack rice noodles begin? No one has ever verified it, except that Hanzhong people can't live without it. Once you don't have it for a long time, you will miss it like a child without a mother. You always feel that something is missing in your life and you want to panic. In recent years, people, whether on business, studying or working outside, have returned to their hometown. After getting off the train and bus, they eagerly glanced at the noodle stand, rushed up, dumped their luggage casually, ate a bowl or two of noodles before coming out, and then talked about something else. It seems that with the enjoyment of breathing, all the troubles of going out and deep homesickness will disappear.

This kind of stall is generally small, and a facade is enough. There is a big stove at the door, with a cauldron burning boiling water on it, and towering steamer stands on the water layer by layer. Slowly lift a cage, then pour rice paste into a cage and steam it. There is also a stove next to it. There is a big pot of seasoning soup on the stove that has been cooked all night. There are many good things in it: chopped green onion, ginger rice, pepper, tsaoko, aniseed and other spices, as well as gastrodia elata and angelica sinensis.

Dough is actually made of rice, similar to rice noodles in the south. Because tenderness and strength are like good noodles, it is named.

You can cut it as thin as noodles, or put it in a bowl and mix it with seasoning soup. If you eat dough without pepper, you won't taste anything. Pay attention to the selection of fine peppers, finely ground into flour, add sesame seeds, and then pour hot oil, which makes people's appetite open from a distance. So you have to sit down. Who made your stomach so naughty? I just ate a bowl unconsciously, which is a bit like pig eight quit eating ginseng fruit. She only knows how delicious it is, how to eat it, but forgets the taste, so you have to have another bowl and savor it. It's just that some people can't tell why after all. Not spicy, not sour, not numb. I just feel warm in my heart, comfortable in my stomach, fragrant in my mouth, oily but not greasy, refreshing and warm. It's best to drink another bowl of vegetable tofu, just like drinking coffee with your partner. After a while, your head and feet are steaming, and your face is like a peach blossom. No wonder the girls in Hanzhong usually look moist and gentle, but they are quite swallowing mountains and rivers when they eat their dough.

With the reform and opening up, this snack in southern Shaanxi has also been put on the streets of Beijing and stalls in Shenzhen. It's just expensive. Forget it, the taste is not very authentic. In particular, I am not used to outsiders always calling dough cold noodles. Dough tastes good when it's cold, but it tastes mediocre when it's hot. Late at night in the middle of winter, the weather is cold, but the night market is crowded with people. Just to eat a bowl of steamed and hot dough. Especially the perfect supper for lovers, steaming, snuggling up to you, I took a bite, and I ate it with emotion and tone, and it was delicious and sweet, not to mention beautiful.

Types of patches

Baoji handmade noodles pi

Dried noodles (dried noodles from Baoji) is a famous snack in Xifu (Baoji), Shaanxi Province, also known as "Yujing powder", which originated in Qishan County, Baoji City. Baoji handmade noodles have the characteristics of somersault, softness, cool fragrance, sour and spicy, and are suitable for all seasons. You can see it in Baoji streets and alleys. It is popular in China, especially in the northwest, and also in southwest, north, east, central and south China. There are many channels for you to buy and taste, such as ready-to-eat, online shopping and take-away.

Exercise:

Food preparation

5gk refined flour, 2 ... rapeseed oil 5 gk, 65438+ pepper noodles 0.5 gk, 3. 5 grams of cinnamon, 65438+ 0.5 grams of pepper, 2.5 grams of nutmeg, star anise and fragrant fruit. 50g salt, 3g Qishan balsamic vinegar 150 g sugar.

Production steps

1, dough mixing: put the flour into a basin, add clean water, weigh 2 kg, and mix the dough evenly in the same direction (knead the dough).

Knead well, cover with semi-dry cage cloth and let stand for 30 minutes.

2. Wash gluten: pour half a basin of clean water into the basin, put in the stirred dough, gently knead the dough until the clean water turns into thick flour water, take out the dough, put the flour water aside for use, put it into a new basin, and put the dough that has just been kneaded and reduced into it to continue kneading ..... Generally speaking, the number of water changes depends on the feeling, the gluten will stick if it is appropriate, and it will be delicious if it is too many times, and there is no gluten!

3. Making starch: put a wooden frame on the big basin, put a bowl on the wooden frame (copper wire bowl for filtering impurities at home), scoop the washed flour water into the copper wire bowl with a ladle, filter it for 4 to 5 times, and put the filtered broken gluten on the gluten block. After 5-6 hours, the batter in the big basin precipitates, and the clear water on the basin is scooped out, and the rest is starch.

4. Fermentation: add a proper amount of baking powder or "old noodles" of steamed buns, stir evenly, and put them in a warm place for fermentation. About one night or more, when the water smells slightly sour, it means that the next step can be carried out.

5. Boil gluten: Pour water into the pot and boil. Wrap the washed gluten into strips, which are slightly thicker than the thumb, and then put it in a pot to cook for 45 minutes. Take out the water with a colander, tear it into small pieces and put it on a plate for later use.

6. Making dough: put the batter into a small pot and steam it in a steamer until the dough is half soft and does not touch your hands. Scrape it out with a spoon and roll it out quickly with an oiled rolling pin to make dough slightly smaller than the steamer drawer. Apply rapeseed oil to each dough and do it repeatedly, one by one and put it in a steamer. Steam in a cage for about 45 minutes, take out, air-cool, separate one by one, and cut into strips in the shape of garlic leaves to form dough.

7. Seasoning: Rhizoma Dioscoreae Septemlobae, Fructus Anisi Stellati, Cortex Cinnamomi Japonici, and Fructus Zanthoxyli are ground into very fine powder to make seasoning noodles. When the oil temperature drops to 50%, leave the fire, add the pepper noodles and seasoning noodles, heat them to 100%, then turn off the fire and let them stand still until there is no oil fume, and pour them into the oil splashing sub-surface of the pepper jar for three times, stirring evenly each time to avoid uneven oil splashing, burning in some places and still living in others. Instant seasoning Chili oil. At the same time, refined salt became brine.

8. Aroma and touch-up: after pouring the oil, stir-fry the pepper until it doesn't bubble, then pour a few drops of grain vinegar brewed by corn, wheat and sorghum in Qishan, and stir-fry the pepper immediately. You can see that the pepper is boiling and bubbling again, and a fragrance is rising. The hot pepper with exciting aroma is bright red and shiny, and it smells a thick, slightly sour and mellow taste. When the pepper does not bubble, add a small amount of white sugar into the pepper and stir it evenly, so that the residual heat of the pepper can be fully utilized and the white sugar can be dissolved in the oil chili pepper. After polishing, the oil spice looks ruddy and thick, and the Chili oil looks thicker (it looks much thicker than the vegetarian soup without sugar). At this time, the oil pepper added a new feature because of the addition of white sugar. For example, when mixing noodles, you will find that most of the Chili oil sticks to the noodles, which makes the color of the noodles attractive, but not many peppers stick to the bowl, which fully reflects the simple folk customs of ancient Shaanxi farmers who used good steel on the blade and never wasted it.

9. Seasoning and stirring: cut a piece of dough, put 20g gluten into a bowl, add refined salt, balsamic vinegar and seasoning spicy oil according to the tastes and hobbies of consumers, and put them into the bowl after stirring evenly.

Hanzhong rice skin

Hanzhong rice noodles originated in Qin and Han Dynasties. According to legend, Liu Bang, the king of Hanzhong, ordered Xiao He to build the He Shan Dam, and the grain was harvested every year. In order to improve their lives, farmers dilute flour with water, steam it into pancakes, cut it into strips and eat it cold. It's delicious. One day, Liu Bang went incognito and entered the people's home. The hospitable farmers entertained him with cool cakes. Liu bang praised while eating. When asked the name, the farmer couldn't say it. Liu Bang laughed at the method of making it and casually said, "This is steamed cake." Later, people switched to overlapping bamboo cages, which could be steamed several times, big and thin. Cut into thin strips, the tendons are flexible, soft and continuous, just like pimps, renamed "dough".

Speaking of dough, there is also a story about "Dough Magistrate" circulating in Hanzhong. During the reign of Kangxi in Qing Dynasty, Zhang, a native of Hanzhong, worked as a county magistrate in Ruyang, Henan Province. One year, the imperial court sent an imperial envoy to Ruyang for an inspection. Zhang Zhi did not prepare a banquet, but simply served the dough from his hometown. Imperial envoys have been eating and drinking all the way, and they have long felt greasy appetite. They were ecstatic when they tasted the dough. Asked about the production method, Zhang magistrate told them one by one. Shortly after the imperial envoy returned to North Korea, Zhang Zhijun was promoted to be the magistrate of Luoyang. People unanimously speculated that it was probably a meal of dough that won the favor of the imperial envoys, and the good words were promoted to the level of the emperor. The matter was sent back to Hanzhong, and was nicknamed "the magistrate" by the people. But unfortunately, Beijingers can't steam rice noodles so far. Perhaps the imperial envoy forgot all the preparation methods, and even if he wanted to eat, he couldn't make it.

There is a kind of delicious food in Hanzhong, which is located at the southern foot of Qinling Mountains and on the bank of Hanshui River. It's called Hanzhong noodle restaurant. Legend has it that dough was made of rice in Qin and Han Dynasties. It is soaked, ground into rice slurry, diluted with water, steamed in a special cage, cooled and cut into thin strips. It has the characteristics of white, thin, light, tender, thin, soft, tough and fragrant, supplemented by bean sprouts, spinach and shredded carrots, and matched with sesame sauce, Chili sauce and garlic. After mixing, red and green set each other off, yellow and white set each other off, with bright color, refreshing taste, fragrant smell and unique flavor. There are many ways to eat dough. In addition to cold food, you can also dry fry. White and bright, crisp and charming, comparable to the shrimp slices at the banquet. There are also ways to eat fried and stewed. Local snacks, which has been popular for a long time, has a unique flavor, and Hanzhong rice noodle has also been rated as one of China 10 breakfasts.

Noodles are called the first of the four special snacks in Hanzhong. It is made by soaking rice (flour at first) in water for four hours, then pushing (or beating) it into rice slurry, steaming it into pancakes in a cage, cooling it in a ventilated place, smearing rapeseed oil and cutting it into thin strips, adding refined salt, rice vinegar, soy sauce, pepper, ginger juice, garlic paste, red pepper and other seasonings, and mixing well. It can also be served with shredded radish bean sprouts, which look white and red, or with spinach with white and green. It tastes slightly spicy and salty, sour and delicious. Since ancient times, Hanzhong people have used dough to entertain relatives and friends. Hanzhong basin has humid climate, abundant water resources, fertile land, rich products and rich rice, and is known as "land of abundance". Hanzhong rice noodles are made of high-quality rice which is abundant locally. On the first day, wash the rice, soak it and grind it into pulp, which should not be too thick or too thin. It should be thin paste. Then, put the pulp into a special tin pan, put it in boiling water and cook it slightly. Take out the pot, dip it in cold water, rotate the chopstick head along the pot and buckle it backwards, and a white and soft dough piece will be made. Put some cooked oil on the dough, fold it, and cut it into finger-wide noodles with a knife. This kind of dough is flexible and common, with soft entrance and smooth and delicate taste. Of course, dough cannot be separated from tin foil. Generally, some shredded cucumbers or boiled bean sprouts and cowpeas are crisp things that complement each other. In addition, there are essential seasonings: soy sauce, vinegar, mashed garlic, monosodium glutamate, pepper, mustard, sesame sauce and Hong Kong. Especially peppers. It is the most delicious seasoning. Without red pepper, there is no soul. There is no seasonality in eating dough, which can be found all year round, spring, summer, autumn and winter. Rice flour leather is an excellent food for Hanzhong people to entertain guests. In large and small hotels, you can eat golden bottles of wine and delicacies, and you must not miss a big plate of dough, and this kind of dough will definitely be the most popular and the first to eat. Even people who are too sick to drink tea and eat rice want to eat a bowl of rice skin with an open stomach. Later, people switched to overlapping bamboo cages, which could be steamed several times, big and thin. Cut into thin strips, the tendons are flexible, soft and continuous, like noodles, and renamed as "dough". The dough here means: made of rice, not flour. However, the dough mixing technology in Hanzhong is getting more and more sophisticated. Nowadays, the original flour dilution has been changed to rice milling. The ingredients and seasonings are more particular. Eating dough can keep you warm in winter, relieve fatigue in summer, relieve fatigue in spring and eliminate dampness in autumn. It can be said that it is a rare natural green pollution-free food suitable for all seasons. Compendium of Materia Medica says: Rice can tonify the spleen, and wheat can nourish the heart. Spleen is good, human nature is soft, heart is good, and people are sincere.

Tianshui rice noodles

Tianshui dough is made of flour, which is kneaded into hard dough with cold water, and then kneaded with clear water to separate protein and starch in flour. After the starch is precipitated, remove the clear water, add edible alkali, mix into batter, scoop into a flat bottom plate, steam and slice, cool and cut into thick strips. Steamed egg whites, sliced and put into bowls. Add oil and pepper, salt, soy sauce, garlic paste, mustard, balsamic vinegar, sesame sauce and other seasonings, and add a pinch of green vegetables to serve. Tianshui Niangpi is a famous local snacks in Tianshui City, which has the characteristics of bright color, delicious taste, cool taste and fragrant smell, and can relieve summer heat.

Noodles are the special snacks in northwest China, among which Tianshui noodles are the unique high-quality snacks in northwest China. Noodles are also called stuffing skin, cold noodles, noodles and so on. Due to the different specific production processes in different places, the names are also different.

Qin Zhen rice skin

Qin Zhen is a town in Huxian County, close to Xi, and Qin Zhen has a long history of rice noodles. The difference between Qin Zhen rice noodles and Hanzhong rice noodles is mainly in the soft and hard ingredients, especially the production of Chili oil. Chili oil is the most important seasoning for cold noodles. Whether it is delicious or not depends mainly on Chili and Chili oil.

Qin Zhen's rice noodles are so famous, mainly because the production of Chili oil is very particular. Add essential oil to pepper noodles, add aniseed such as pepper and fennel, and cook repeatedly. The more you cook, the hotter and more fragrant it is, and the hotter and brighter the spicy oil is. People in Qin Zhen claim that their method of making Chili oil can't be learned by others, so the taste of Qin Zhen rice noodles can't be compared with others. At the same time, the rice flour in Qin Zhen is slightly harder than that in Hanzhong, which is more suitable for some young people and middle-aged people. In Xi 'an, there are many rice noodle operators in Qin Zhen, ranging from small stalls to big shops. A Qin Town Cold Rice Noodles Store, located in Nanshaomen, Xi, has opened several chain stores.

Muslims ma Jiang Niang pi

In rural Shaanxi, steaming cold rice noodles with wheat flour is also useful. Rural people generally call it Sepi. There is no difference between the eating method and practice of stuffing skin and rice noodles.

However, among Hui people in Xi 'an, the way to eat dumpling wrappers is different. Besides vinegar, salt, miso and Chili oil, it also contains sesame sauce, which has a unique flavor. Therefore, in Xi 'an, people call this kind of cold rice noodles of Hui people sesame sauce cold rice noodles.

Gansu Huixian rice noodles

Huixian is a famous snack in Gansu Province. There are two kinds of washing face and stirring face; Wash your face flexibly, smoothly and comfortably. The method is to mix the flour first, soak the flour in water for a while, and then knead the flour by hand. Then, use reeds to separate bran from gluten. After the batter powder is precipitated for 2 hours, pour out the yellow water, add a small amount of alkaline water and stir, then pour it into the noodle basket and steam for 15 minutes. Fried noodles are soft and easy to digest. The production method is to first pour flour into it and stir it evenly, then pour a small amount of alkaline water and stir it until it is stirred into a batter, and then steam it.

Salt, garlic paste, vinegar, pepper, spiced powder, sesame paste and monosodium glutamate are the main seasonings of dough, and eight kinds of seasonings, such as oil-splashed pepper, Xiangxiang, walnut powder, sesame paste, pepper powder and pepper, are often used. [ 1]

manufacturing method

Dough is actually made of rice, similar to rice noodles in the south. Because tenderness and strength are like good noodles, it is named. Jia Pingwa described the method of kneading dough in Shaanxi Snacks Notes as follows: "The method of kneading dough: pour one kilogram of flour and two kilograms of water three times to make a thick paste, then dilute it with water in turn, add salt and alkali, and use a spoon that can pull up chopsticks to extract the pulp. Spread white gauze on the cage. Pour the batter on it, spread it half thickness and evenly, steam it on high fire, and it will be round, and it will be cooked in about six or seven minutes. Buckle the dough from the cage on the chopping board, put a layer of vegetable oil on each dough, stack them together to cool, and then cut them into thin strips with a pendulum knife. To make traditional dough, first put the hard dough into clear water and knead it. The starch is soluble in water, and the insoluble part is used as gluten. The main component of gluten is plant protein. After washing the dough, the water is precipitated overnight, then the supernatant is removed and steamed in a cage. After the gluten is steamed, eat it with various seasonings. Detailed steps:

Wash your face

Choose the best flour, add water to form a hard dough, without adding any additives, wake up and knead until smooth. Add water to a larger container, put the dough in, and knead it slowly, but don't knead it, so that the starch in the dough will gradually separate out and the water will gradually turn milky white. When the water is turbid, wash it again until the gluten is washed out.