The dough was originally named "Yujingfen", which, as the name implies, is related to the emperor. Noodles, also known as Shaanxi cold rice noodles, stuffing skin. Among them, Hanzhong dough has the longest history. Hanzhong rice noodle, a handicraft of Daoxiao Noodles, is a home-cooked snack in the streets and lanes of Hanzhong, and was once rated as one of the top ten classic local breakfasts in China. Hanzhong is located at the southern foot of Qinling Mountains, rich in rice, and its living customs are similar to those of Sichuan. Hanzhong rice noodles have a long history, unique flavor and soft taste. Chili oil is not as strong as Qin Zhen cold rice noodles, and it is soft and delicate, with Bashu style.
Another kind of Qin Zhen is located in Chang 'an County, adjacent to Xi 'an. Qin Zhen has been rich in high-quality japonica rice since ancient times, and it is said that it was a royal tribute when Qin Shihuang was the emperor. A year of drought has no harvest, and rice has no harvest. The laws of Qin were very strict, and the villagers were afraid of being punished, so they asked a squire for advice. The next day, the squire figured it out. Qin Zhen cold rice noodles are made by soaking old rice overnight, grinding into pulp, precipitating, skimming the supernatant, steaming in a cage, and adding various seasonings. Qin Shihuang tasted it, which was soft and smooth, sour and delicious, and it was very pleasant. Therefore, in those days, Qin Zhen cold rice noodles were designated as imperial food. Qin Zhen rice noodles Chili oil is well-made. Pepper, pepper, fennel and other spices are finely ground, added to the oil, and repeatedly boiled on fire. Bright red color, spicy and attractive.
Qishan people's cold rice noodles are very distinctive. Rice noodles and stuffing in other places are made into paste and steamed in a special iron cage. Qishan handmade noodles are first rolled into noodles, then steamed, and then cut into strips slightly wider than cold rice noodles. Eating is basically the same as rice noodles. Different from rice noodles, handmade noodles have hard taste, high toughness and strong strength. People around Baoji like to eat, and it is also very popular in Xi 'an in recent years.
In recent years, some dough merchants add some colorful foods to the dough to develop colorful dough, such as adding carrot juice to make red dough and adding local Yangxian black rice to make black dough. It makes the original single dough variety richer and makes people's appetite increase greatly.
2. Chenggu rice noodles
This is my hometown, Hanzhong Basin, a place of orange sea in Wan Li. Here, Zhong Ling is beautiful, outstanding, with a warm climate and rich products. This is the famous hometown of citrus in China-Chenggu.
It's a pity not to try the oranges here when you come to Chenggu in autumn, and the oranges in Chenggu are the most in Shengxian Village. Its orange flavor is refreshing, its skin is thin and juicy, it is early and sweet, its color is fine and white, and its fruit is round. Peel off orange slices with orange teeth and put on gauze clothes to show them. Put it in your mouth, take a bite and feel the infiltration of orange juice scattered in your mouth ... Walking between orange orchards and wandering in the green tide with orange light, you will feel so close to nature. It will be even more interesting if we can catch up with the local annual Citrus Festival.
The food in Chenggu is not only an orange, but also special snacks such as dough, vegetable tofu and red tofu.
Steam the milky white rice paste into a crystal clear and moderately thick rice skin (dough), add seasoning and pour the secret Chili oil, and then enjoy it slowly. While eating dough, drink dishes made of brine, soybean milk, etc. There is tofu in the dishes, and then try the stinky and delicious Shangyuanguan tofu to ensure that you will fall in love with this unique snack in Chenggu.
Up and down for 5 thousand years, since Qin set up a county for 3 thousand years. Chenggu is also a place with a long history. When it comes to the history of Chenggu, we have to talk about Zhang Qian, a historical and cultural celebrity of Chenggu.
Zhang Qian was born in Chenggu and buried in Chenggu. 2 100 years ago, he went to the western regions 17 years ago and finally opened up the world-famous silk road. He is the first person to go to the world! Today, Zhang Qian's tomb is a national key cultural relics protection unit.
The so-called outstanding people, Zhang Qian's birthplace will be ordinary? There is a national water conservancy scenic spot-Nansha River, which is blue and blue. Bird Mountain where thousands of herons live; There are too many legends here, leaving too many mysterious buildings: Wulong Temple, the birthplace of Mother Earth; Dongyang Palace, the holy place of Taoism, "one person gets the Tao, and chickens and dogs ascend to heaven". Denggao Xiancun to Sendai. Green mountains and green waters line the green screen, Zhang Qian's hometown of spring dance. In this treasure trove of geomantic omen in the besieged city of Balieping, Qin, not only have myths and legends spread for thousands of years, but also left many precious historical and cultural relics. Not to mention Zhang Qian's tomb, there are more than 60 natural and cultural landscapes such as Baoshan Shang Dynasty Site, Wumen Weir in the Western Han Dynasty, and Han Ancestral Temple in Guli Tomb in the Ming Dynasty.
Now the Western Han Expressway has turned the natural moat into a thoroughfare, making it more convenient to come to Chenggu. If you can come to Chenggu, you can enjoy the elegance of mountain wind in the orange forest in the Everglades twice a day; The lingering of Han Xu's Nine Songs Flowing East; Zhang Qian's persistence in exploring the Silk Road in the Western Seas. Isn't it beautiful to be so comfortable?
3. Chenggu rice noodles
This is my hometown, Hanzhong Basin, a place of orange sea in Wan Li. Here, Zhong Ling is beautiful, outstanding, with a warm climate and rich products.
There are many delicious foods in Chenggu, including fruits such as oranges, and special snacks such as vegetable tofu and red tofu. But the most famous is Chenggu rice noodles.
Chenggu dough sheet is made of rice, which 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, garlic juice, ginger juice, mustard and spiced seasoning. After mixing, red and green set each other off, yellow and white set each other off, the color is bright, the food is refreshing, the smell is fragrant, the flavor is unique, and there are other ways to eat, such as frying and stewing. Now many places have such snacks. Affordable and delicious? The other is Suining, which is made of dough, cucumber and bean sprouts. We like the peppers here? You can also put vinegar and sesame oil, which tastes great and can be eaten in winter and summer.
first step
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.
the second part
ferment
Add thin flour water, precipitate, skim off water, add yeast (old flour water is also good), and ferment. It takes about one day and night in summer and three days in winter. There are bubbles on the surface, which tastes slightly sour and is almost the same. You have more experience, so be careful not to overdo it.
the third part
noodles
Heat the pot and wipe the bottom of the pot with cloth and oil, mainly to avoid touching the pot. Pour a proper amount of fermented flour water into the pot and stir with a mallet. When the dough is gelatinized and sticky, it must be wiped hard and quickly until the dough completely touches the hammer and feels translucent by hand.
finally
Handmade noodles
Take the cooked dough to the chopping block while it is hot, and quickly roll it into a thin and even dough. Take fewer rolls at a time, move quickly, don't burn them, the thinner the better. The chopping board can be made of glass, the rolling pin is made of metal, and the stainless steel tube is the best and smooth.
Steamed
Put the dough on a steamer and steam for 7-9 minutes. If it is too long, it will be cooked; if it is too short, it will be born. Cool the steamed dough, cut it into strips and add seasoning.
How to eat it is to steam milky white rice paste into crystal clear rice skin (rice skin) with moderate thickness, add seasoning and pour the secret Chili oil, and then enjoy it slowly. While eating the dough, while drinking the dishes made of brine and soybean milk, there are tofu and tofu with vegetables, and then taste the stinky and delicious Shangyuanguan tofu to ensure that you will fall in love with this unique Chenggu dough.
If you try it, I believe you will fall in love with this unique snack.