There are many types of cold skin in Shaanxi, and it can be difficult for outsiders to distinguish between them. I know that Shaanxi cold skin contains washed cold skin, cold skin with sesame sauce, rolled noodle skin, hot rice skin in Hanzhong, and cold skin in Qinzhen. There are many types, I will introduce one by one, today mainly to say Qishan Baoji rolling skin production process.

Qishan rolling out the skin, originating from Shaanxi Qishan Baoji, Qishan rolling out the skin Ding Ding, almost Shaanxi young children do not know, many adults also like to eat rolling out the skin, because this rolling out the skin is very similar to the spices with the red oil bright and strong. Even if the outsiders came, eat once will like, home township also bring a few packages of rolling dough. So rolling out the skin as long as you give it a chance, it will be able to go to heaven. Today Shaanxi Green Bird Catering to like Qishan rolling out a trick to the wards, learn to do it yourself, and then go out to sell!

Qishan rolling out the skin mainly lies in the different processing made of the skin taste, followed by its unique modulation out of the flavor, not into the production of the skin to learn, but also to learn the recipe for seasoning and so on! Rolling out the skin as the name suggests is to use hand-rolled, hand-rolled skin and then on the pot steam more powerful.

Qishan rolled out the skin to learn how to do the recipe:

1. Selection of flour, the original ecological green pollution-free natural selection of high-quality wheat flour.

2. and dough, a day in advance and flour, flour into the pot with water in the hand after the dough kneaded evenly, and then knead the surface smooth, pot light, hand light, surface light suitable for the best.

3. Wash gluten, to the basin of kneaded noodles pouring water, repeated kneading, and then pour the wash water into the basin to precipitate, until the water is no longer turbid gluten clusters to wash it.

4. Precipitate the water, wash the water precipitation 5 to 8 hours, the top of the water to the drop, below the flour precipitate is the best raw material to do the skin (spare).

5. Fermentation of pasta water, put the washed pasta water into a pot to ferment for 4 to 8 hours (yeast or yeast head), until it starts.

6. Make the crust, pour the fermented water in the pot and heat, and stir until the batter water paste thick, fast and hard to wipe, the dough will be all sticky on the wood, not stained, patty cake noodles into a ball until (eight mature), and then immediately with a pole into a one by one crust.

7. Steam the dough, put the prepared dough into the cage to steam for 40 minutes, the tendon, soft Qishan rolling dough is ready.

8. Cut the rolled dough, cut into long thick strips, the secret seasoning and chili oil, hot and sour and refreshing dough is ready, very fragrant.

Rolling out the production of chili oil:

1, choose the good taste, rich in nutrients, spicy flavor, red color chili, follow the traditional technology, in the iron pot with a small fire, the chili pepper slowly crushed.

2. Grind Sannai, star anise, allspice, cinnamon, and peppercorns into a very fine powder, and mix them into seasoning noodles.

3, add rapeseed oil burned to ten percent of the heat off the fire, until the oil temperature drops to five percent of the heat, add the above seasoning surface to join the guys slowly simmering, heated to ten percent of the heat and then turn off the fire to the smoke, divided into three times poured into the chili noodles, each time to fully stir to avoid the paste pot.

4, chili oil does not bubble, pour a few drops of Qishan vinegar, chili will boil and bubble a fragrance rise. After the fragrance of the hot pepper color more bright red oil, but also the smell floats out.

5, chili oil stirred like after adding a small amount of sugar and stirred well, added sugar chili oil appearance will be more beautiful, in the mixing of the skin will also be stuck in the above very good-looking!

6, good chili oil cooled down after sealing preservation, rest overnight color better.

Tips: the oil temperature of the oil splash hot pepper must be well mastered, the temperature is low splash the flavor of the chili noodles, the temperature is high and will make the chili noodles easy to scorch, in front of the unskilled old iron people can use a thermometer. Oil splash hot pepper should be "oil, fresh, fragrant, spicy" effect.