When it comes to noodle skin, there is also a story of "noodle skin" in Hanzhong. During the Kangxi period of the Qing Dynasty, Hanzhong Zhang was a county official in Ruyang, Henan Province. One year the imperial court sent ministers to Ruyang inspection, Zhang County did not prepare a banquet, only the hometown of the simple hospitality of the noodle skin. The minister ate and drank along the way, felt greasy appetite, a taste of noodles, happy. Asked about the production method, Zhang told the county. Soon after the return of the imperial court, Zhang Zhixian was promoted to governor of Luoyang. People unanimously guessed that it is likely to be a meal of noodles to please the heart of the Qinzai happy, beautiful words to the son of heaven and promoted to the rank of official. This incident spread back to Hanzhong, by the people jokingly known as the "skin governor". But regrettably, Beijing people still do not know how to steam noodle skin. Maybe Lord Qinzhi forgot all about the production method, and even if they want to eat it, they can't make it.
Features
Noodle skin is known as the Hanzhong flavor snacks "four great" first, it is the rice (initially flour) into the water soaked for four hours, and then pushed (or beat) into the rice paste, steamed into a thin cake on the cage, placed in a ventilated place to cool down, smeared with rapeseed oil and cut into thin strips, seasoned with refined salt, rice vinegar, Season with salt, rice vinegar, soy sauce, pepper, ginger, garlic and red oil chili pepper and other condiments, mix well and can be eaten. It can also be served with some shredded radish and bean sprouts, which look white and red, or with spinach in white and green. It is slightly spicy, slightly salty, sour and delicious. Since ancient times, Hanzhong people have the habit of entertaining friends and relatives with noodles. Hanzhong basin climate is humid, rich in water, fertile land, fertile, abundant production of rice, known as "the land of fish and rice" reputation. Hanzhong rice noodle skin is to the local abundance of high-quality rice as raw materials, the first day will be the rice panned, soaked and ground into pulp, the pulp can not be too thick or too thin to thin paste is appropriate, and then to the special white tin pan sheng pulp, placed in boiling water, slightly hot will be cooked. Put out the pan, soak it in cool water, and then use chopsticks to spin it along the edge of the pan, and then snap it back, and a white, soft noodle sheet will be ready. Wipe the skin with a bit of cooked oil, fold it over and cut it into finger-width noodles with a knife. The skin of this noodle is pliable and soft, smooth and delicate in the mouth, and has an excellent flavor. Of course, the skin of the noodles is not accompanied, usually add some shredded cucumber or boiling water blanched bean sprouts, cowpeas, mostly crisp things, each other complement each other. In addition, there is no shortage of seasonings: soy sauce, vinegar, garlic, monosodium glutamate (MSG), chili peppers, mustard, sesame paste, Hong Kong, all of them. Especially chili. Is the most flavorful seasoning, if there is a lack of red oil chili peppers, will be less soul. Eat noodles not divided into seasons, all year round, spring, summer, fall and winter, are made and sold, available at any time. Rice noodle skin is Hanzhong people hospitality of the top meal. The size of the hotel, on the seat will be gold bottles of wine, mountain treasures and sea food, never less than a large plate of noodles, and the skin quasi-definitely the most popular, the first to eat the net. Even the sick people who do not think about food, but also want to eat a bowl of rice noodle skin, open open stomach. Later, people switched to using overlapping bamboo cages, which can steam several sheets at a time, and are large and thin. Cut into thin strips, tendons, flexible, soft and uninterrupted, like noodles, renamed "noodles". (The noodle here refers to the noodle made of rice, not flour.) However, the Hanzhong people have become more and more sophisticated in the craft of making noodles. Nowadays, the original flour dilution has been changed to rice milling. The ingredients and flavoring are more elaborate. Eating noodles in winter you can keep warm, eating in summer you can eliminate the Department, eating in spring you can relieve fatigue, eating in the fall you can get rid of dampness, can be said to be suitable for all seasons, rare natural green pollution-free food. The Compendium of Materia Medica said: rice can nourish the spleen, wheat can tonify the heart. When the spleen is good, human nature is soft, and when the heart is good, people are honest.
Hanzhong noodles skin also called cold skin, according to the selection of raw materials, called different, with (large) rice called rice skin, also known as cold skin, with the noodles (flour) made called gluten skin, according to the taste is divided into Hanzhong noodles skin and Qinzhen noodles skin, due to the Hanzhong noodles skin than the Qinzhen noodles skin tender, smooth, good taste. Storage time appropriate longer flour than the quality of the new milled flour is good, the folk have "wheat to eat old, rice to eat new," the saying. Therefore, the rice should be new rice.
Methods
1, rice flour and water and rice paste, and then add the soft and hard rice; 2, with a spoon to the rice mashed, soaked in the rice paste overnight; 3, pour the above mixture into the container, high speed beating for a few minutes, and then filtered with a strainer; 4, with a spoon to the strainer in the remaining residue of the rice filtered into the rice paste; 5, such as the method of steaming Liangpi'er steam can be good.
But pay attention to the following points: 1, Hanzhong rice skin children to be steamed slightly thicker, cut wider, which will be authentic; 2, sticky rice flour is usually referred to in the coming rice flour, Chinese stores and glutinous rice flour together. Do not use the American store riceflour (rice flour), the taste is not right, and there are small grains; 3, the cold skin er must be completely cold to uncover, otherwise it will be sticky; 4, the purpose of adding rice is to make the cold skin er soft, with the whole rice flour steaming out of the cold skin is too hard. This amount of water is just a reference, you can add or subtract according to their own preferences, like hard on less water, like soft on more water. But add or subtract the amount of water can not be too much, please remember.