Women soldiers women soldiers is one of the most popular snacks in northwest China. Although it used to be called "Shaanxi snacks", the stuffed skin in Lanzhou, Gansu Province is unique among the stuffed skins in the northwest with its unique production technology and flavor. Niangpi is a unique pasta, which can be used as both a staple food and a snack. Cool and delicious, appetizing and relieving summer heat. The method is simple: first, knead high-quality flour with water to form a hard dough, then rinse it repeatedly in clear water to separate protein from starch, and the separated protein is commonly known as "gluten", then steam it and cut it into thin slices for later use. Dissolve the washed starch in water. After it settles on the bottom of the basin, pour out the clear water on it, add a little alkali, make it into a thin paste, scoop it into a flat-bottomed basin and steam it in a cage for a few minutes. When eating, just cut the stuffed skin into strips, add gluten, and add a proper amount of soy sauce, balsamic vinegar, garlic juice, salt, sesame oil, coriander, shredded cucumber and Chili oil to mix. A plate of spicy and delicious stuffed skin is ready. Look at the glittering and translucent Huang Liang, glittering and translucent as jade, with four bright and charming colors of green, yellow, red and white. The entrance is delicate and smooth, sour and refreshing, flexible and delicious, and it is a popular cool pasta. Excellent flavor snacks. Slurry can also be used as a summer drink to clear the intestines and promote diuresis, which is helpful for digestion.

Content supplement:

Niangzi is a food refined from high-quality flour, crystal clear as Huang Liang and transparent as jade. It is cut into chopsticks or mahjong pieces, and seasonings such as vinegar sauce, garlic paste, Chili oil, mustard, salt and shredded carrots are added as needed. Enjoy flexible and delicious, hot and sour and cool. When making, select high-quality flour and add water, add a small amount of Peng ash (a kind of green edible alkali) water to form dough, and then knead the dough for many times in clear water to separate protein and starch in the flour. The separated protein is put into a flat-bottomed container and steamed in a pot, commonly known as gluten; After the starch in free water is deposited on the bottom of the container, pour out the clear water on it, then add purified water and appropriate amount of Artemisia scoparia water to make it into a thin paste, then scoop it into Taiping chassis, steam it in a pan, cut it into square slices and eat it in a bowl. This kind of cold noodle food is very popular with people, and the eaters are very common. Especially in hot summer and autumn, it is favored by locals and tourists. In urban and rural areas of Liangzhou, there are Liangzhou stuffed skins in various markets.

In addition to the above, Liangzhou also has high-material stuffed skin, buckwheat powder stuffed skin, beef tendon stuffed skin and so on. , well-made, delicious. High-load filling skin, its manufacturer once sold it on the street. Named for its high load. The making method is different from ordinary stuffed skin. First, no edible alkali is added when steaming. Second, gluten has not been extracted. Thirdly, it is made into a thin paste and directly scooped into a flat-bottomed chassis and steamed in a pot. It's also called rinse meat and make skin. Its food is white and soft, and the seasonings used are more refined and comprehensive. Add some shredded cucumber or shredded bean sprouts or shredded carrot when eating, which is also a famous brand with Liangzhou flavor. Buckwheat noodle stuffed skin and beef tendon stuffed skin are more refined and have different tastes. .