Xi 'an used to be called Chang 'an, but there is a saying that it is called Bajiangwei Chang 'an. Eight rivers refer to Wei, Jing, Feng, Waterlogging, Iraq, Wei and Ba, which flow through an area and belong to the Yellow River system. Qin Zhen, Huyi District, Xi City, is located on the west bank of Fenghe River. In the past, when the urban industrial and domestic water consumption was low, rice was produced here. But then again, the rice produced here is not as delicious as Hanzhong rice, Northeast rice and Yuanyang rice. Since steamed rice is not delicious, try using it to make cold rice noodles. It's not like Qin Gui rice skin.
Qin Zhen rice skin is made of indica rice produced on the west bank of Fenghe River. The production process includes soaking rice, pulping and cooking. Rice skin is usually cold, so it is also called cold rice noodles. In front of customers, the master cut the whole rice skin into thin strips with a broadsword weighing several tens of pounds, mixed with special Chili oil, vinegar and salt, and added with side dishes such as diced celery, bean sprouts and shredded cucumber, and bowls of Qin Zhen rice skin that looked red, tender, thin and soft, and were cool and delicious could be served. Qin Zhen rice skin is white, smooth, thin, soft and elastic. It tastes sour, spicy, tender and cold, and has a unique flavor.
Many people definitely want to buy rice for cold rice noodles. It's simple. The special rice for rice skin is old grain, which has been stored in the warehouse for many years, as long as it is kept for a few years, it will not be sticky.
The ins and outs of cold rice noodles and its production technology
"A hundred miles of different winds, a hundred miles of different customs", local customs are different, so the food is different. Cold rice noodles, this snack has different names and techniques in different regions. Cold rice noodles are called stuffing skin, dough skin and skin in some places. The first method is: first wash out the gluten in the flour, then steam the batter into a thin layer (0.5-2mm), change the knife and cut it into strips of about 1cm, then use bean sprouts and shredded cucumber, and then mix some cold snacks such as sesame sauce and Chili oil. In the second process, wheat starch is mixed with water, flour and other starches in a certain proportion, and then directly added with water to make slurry, and steamed with a cold noodle machine. The effect is similar to that of cold noodles made by washing your face, but the taste may be different. In some northern areas, ordinary flour and starch are mixed with water to make paste, and then steamed into sheets by cold noodle machine or hand. Because of the toughness of starch and the surface flavor of flour, cold noodles have a unique taste. The thickness of yellow cold rice noodles is about 1-2mm, which is the same as cold rice noodles.