Xi 'an cold rice noodles is a famous snack in Shaanxi, which has a unique taste and is suitable for all ages. In recent years, it has gone out of Shaanxi and swept the country. Xi 'an cold rice noodles, also known as stuffed skin, have a wide variety, which can be divided into rice skin and dough skin according to different raw materials. At present, Qin Zhen rice noodle is the most popular rice noodle in Xi, which has a long history and can be traced back to the Qin Dynasty. It is a tribute from the people of Qin Zhen to the imperial court. Qin Zhen is located in Chang 'an County, Xi City, adjacent to Xi, and has been rich in high-quality japonica rice since ancient times. Legend has it that when Qin Shihuang was in the first year of drought, there was no harvest or rice harvest. The punishment at that time was very severe, and the villagers were afraid, so they asked a squire for advice. The next day, the squire came up with a way to make bean jelly and paid tribute! Soak old rice overnight, grind it into slurry, precipitate, skim the supernatant, steam it in a cage, and add various seasonings to make Qin Zhen cold rice noodles. Qin Shihuang tasted it, and it was soft, smooth, sour and delicious. In great joy, he was exempted from taxes in that year, and designated Qin Zhen cold rice noodles as a royal tribute from now on. The production technology of Qin Zhen rice noodle cold rice noodles is very particular, which is unique from rice selection, grinding, mixing and steaming. Therefore, the prepared rice noodles have the characteristics of tendon, thinness, thinness and smoothness. In addition, Qin Zhen cold noodles are very particular about chili oil, and the seasonings are fine chili, high-quality rapeseed oil and various seasonings. Pepper, pepper, fennel and other spices are ground and added to the oil, then heated on the fire and boiled repeatedly. Its color is bright red and spicy. It's a century-old famous food in Guanzhong. You can't forget it once!

Hanzhong cold rice noodles

Another famous rice skin is Hanzhong cold rice noodles. Hanzhong, located at the southern foot of the Qinling Mountains in Shaanxi Province, has always been rich in rice, known as the "land of abundance", with rich products and similar living customs to Sichuan. Hanzhong cold rice noodles also have a long history, unique flavor and soft taste. Its Chili oil is not as strong as Qin Zhen cold rice noodles, but it is soft, delicate and unique. There are often couples on the streets of Xi 'an. When buying cold rice noodles, it must be "one country, two systems". The husband chooses Qin Zhen cold rice noodles, while the woman chooses Hanzhong cold rice noodles, which is quite interesting.

Shaanxi Guanzhong Plain is one of the main wheat producing areas in China. Cold noodles made of wheat flour are called dough, which is the most popular in Shaanxi Province. Before the reform and opening up, rice was still a rarity in Shaanxi. Therefore, at that time, in the streets of Xi 'an, villagers often pushed new rice for flour. Usually, one kilogram of rice can be exchanged for one and a half to two kilograms of flour. Now Xi 'an can still see the villagers changing rice, but less than before. Guo Da, a famous actor of Xi Repertory Theatre, became popular all over the country with his sketch "Change Rice". Regarding the method of kneading dough, Mr. Jia Pingwa, a famous Shaanxi literature writer, described it in his Notes on Shaanxi Snacks as follows: "Method: pour a catty of flour in three times, first make it into a thick paste, then dilute it with water in turn, add salt and alkali, and lift the pulp with a spoon, so as to pull up chopsticks. Spread white gauze on the steamer, pour the batter on it, spread it evenly, steam it over high fire, and it will be cooked in about six or seven minutes. Buckle the dough pieces on the cage grate on the chopping board, coat each dough piece with a layer of vegetable oil, stack them together for cooling, and then cut them into thin strips with a pendulum knife.

In addition, Xi 'an has several kinds of bean jelly: hot rice noodles, steamed and eaten now; Stir-fried cold noodles, almost fried noodles; Mung bean vermicelli, mainly made of mung beans, is green as jade, bright as crystal, almost transparent, flexible and smooth in taste and delicate in texture. In Xi 'an market in summer, diners often choose to mix cold noodles with vermicelli, which is called "two stirring" in Xi 'an dialect and tastes better. In recent years, Qishan handmade noodles popular in Baoji area are also very popular in Xi. This dough has a strong flavor. The practice is to roll it first, then steam it, cook it and cut it into strips. The seasoning is roughly the same.

The bean jelly sold in Xi 'an Street also has its own characteristics: the rice skin is white and bright, and one can be steamed as big as a steamer. After steaming, the vegetable oil is slightly cooked between one layer and another, and then stacked layer by layer, piled up on the desk like a signboard. When eating, the stall owner took out a piece and put it on the chopping board covered with white gauze. He skillfully used a sharp knife as big as a hay cutter and hardly looked at it. "Mao, Mao, Mao ..." On several occasions, he peeled the skin as thick as chopsticks, then added salt, vinegar, special seasoning water, soybean sprouts (or mung bean sprouts) and so on. Finally, he used chopsticks to stir up a pinch of skin in a jar full of Chili oil. Pour it on the leather and serve it on the table. White rice skin and bright red spicy oil will make the population's water flow before the entrance. Mix well and taste. Leather tastes sour and spicy, and its smell is abnormal. Delicious on earth! The dough is similar in size and appearance to rice skin, but slightly yellow in color. The biggest difference between the two is that there is gluten in the dough, which is a by-product produced when making dough, so it is not necessary to make it separately. Good gluten not only tastes strong and delicious, but also has many pores. Like a sponge, it is full of delicious feed water and spicy oil. When you take a bite, the spicy and refreshing feeling is really enjoyable. Therefore, the most common sentence heard in Xi 'an cold rice noodles shop is: "Boss, add more gluten and more peppers"!

Xi 'an cold rice noodles are famous for their selected materials, rigorous craftsmanship and exquisite seasonings. Especially in the hot summer, if you walk in the streets of Xi 'an, it is not difficult to find that bean jelly attracts everyone with its irresistible temptation. No matter the size of the bean jelly booth, people are always crowded. Xi 'an cold rice noodles have the advantages of small investment, large profit and quick return, and have also become one of the first choice items for snack management.

Make bean jelly

Step one: garlic.

Methods: Peel 3 ~ 4 cloves of garlic and a small piece of ginger, put them in a bowl, add salt and monosodium glutamate, and iron them into garlic paste with a rolling pin.

Step 2: Add spicy oil or Chili noodles.

If you don't like Chili, don't let it go. However, cold noodles without peppers will lose 50% of their taste, because Shaanxi people love to eat peppers.

Step 3: Pour garlic paste and pepper with oil, vinegar and cold water, and stir well.

After frying, pour it on garlic while it is hot, and then pour vinegar into the country that has just been used for frying oil. Heat the vinegar and pour it into the garlic bowl. Then pour cold water into the bowl, which can be pure water or cold boiled water. Specific dosage of oil, vinegar and water: appropriate amount.

Make cold rice noodles

Step 1: Mix the dough. Put a proper amount of flour into the bowl and stir it while pouring.

Flour is wheat flour, and winter wheat is the best, because steamed winter wheat is not easy to break and fall off. Be sure to stir when pouring water to prevent the flour from getting pimpled.

Mix noodles. Put a proper amount of flour into the bowl and stir it while pouring.

Mixing flour is very important, and the key is to grasp the amount of flour and water. It is the thickness of the batter. Specifically, it is hard for me to say that it is necessary to give a quantity. This is a process of summing up experience in continuous practice. The batter is too thin, the steamed cold rice noodles are easy to break, and the thickness is uneven when it is thick.

Apply a layer of cooking oil on the plate after washing it, mainly to prevent sticking when steaming cold noodles.

Oiling method: Use napkins and cloth dipped in oil to smear the plate. Every time it is good, it should be painted once, and the specific dosage should be based on the fact that the cold noodles do not stick to the bottom of the plate.

Step 2: Pour the batter into the plate.

You can spoon the batter into the plate. Only in this way can the batter form a 2 ~ 3 mm thick surface layer evenly in the pot (not necessarily, in short, the thinner the better).

Tip: In order to make the batter even, pick up the plate and pour it from left, right, front and back, and the batter will be even.

Step 3: steam.

Put the plate with batter in the pot and steam it.

The water in the pot is boiled water. Be sure to cover it when steaming.

It takes about 3-4 minutes to steam, but it doesn't matter if it takes longer. I suggest five minutes. This is related to the thickness of the batter. Until it matures.

Tips for steaming cold rice noodles: don't be too big, which may easily lead to capsizing or flooding.

Step 4: Cool.

Cool the bean jelly plate on cold water. You can also dip it in water directly, which is only suitable for one plate. It's getting cold, and then take the cold rice noodles out of the plate.

Be sure to slow down, don't worry, don't tear or crack the dough. Whether it sticks to the plate is related to the oil you just polished.

Tip: Maybe everyone has a problem, how to take the plate out of the pot, because it is very hot. The specific method is to take it out with a wooden shovel.

(Tip: Sprinkle some cold water on the cold noodles when stacking to prevent the cold noodles from sticking. )

Cutting: Sprinkle water on the cold skin when cutting to prevent adhesion.

Pour the seasoning into the dough and stir.

In this way, the cold rice noodles are finished. You can cook some porridge to drink. Very delicious.

The Origin of Cold Noodles —— The Legend of Cold Noodles in Hanzhong

There are many stories about Hanzhong cold rice noodles, but the following story about the origin of cold rice noodles is the most popular.

According to legend, there was chaos in the Qin and Han Dynasties, and Liu Bang was king in Hanzhong. In order to make the country prosperous, he ordered Xiao He to build the He Shan Dam, where water conservancy works would be built and a bumper harvest would be achieved every year. In order to improve their lives, farmers constantly explore and develop new foods. They dilute flour with water, steam it into pancakes, then cut it into strips and eat it with hot sauce and other cold dishes. It's delicious.

In order to observe people's feelings, Liu Bang often makes private visits incognito. One day, Liu Bang came to a family, and the hospitable host entertained Liu Bang with this new food. Liu bang never ate it, but once he ate it, he was full of praise. After eating it, I was very excited and wanted to know its name, but the farmers couldn't say it at the moment. Liu bang asked the production method again. Liu Bang laughed and said, "This is steamed cake."

With the passage of time, the eating method of cold noodles has been continuously improved. People began to use overlapping steamer, which can steam many sheets at a time, and explored a new method of washing out gluten and soaking rice, grinding it into rice slurry and steaming it. Steamed cold noodles are big and thin, and the ribs are flexible and cut into thin strips. Just like pimps, they are gradually renamed as "dough" (and there are different names for "dough" and "dough" according to different raw materials.

During the reign of Emperor Kangxi in the Qing Dynasty, there was a man named Zhang in Hanzhong who was a county magistrate in Ruyang, Henan. One year, the imperial court sent an imperial envoy to inspect Ruyang. The shrewd Zhang Zhifu did not prepare a banquet, but hosted an imperial envoy with the unique taste of his hometown. The imperial envoy ate too many delicious dishes along the way and was tired of eating them. When they ate this cold rice noodle, their appetite suddenly opened up, just like in heaven. Then he asked how to make it, and Zhang county magistrate told him one by one. Shortly after the imperial envoy returned to Beijing, Zhang county magistrate was promoted to magistrate. Everyone didn't know why, and then unanimously guessed that it was probably a dough that won the favor of an imperial envoy, but later appealed to the holy family and was promoted.

This story was sent back to Hanzhong and became a generation of stories. The people nicknamed it "the thin-skinned county magistrate". Unfortunately, the imperial envoys forgot the making method or other reasons, and Beijingers still can't make cold rice noodles. Hanzhong people's skills in making cold rice noodles are getting higher and higher, and the methods of making cold rice noodles are constantly improving, and the ingredients and seasonings are becoming more and more particular, so cold rice noodles have become the first of the four unique flavors in Hanzhong.

The dough in Hanzhong has a long history. Hanzhong cold rice noodles are mainly fragrant in Chili sauce, especially Chili oil. Chili oil is the most important seasoning in bean jelly (vermicelli), and whether it tastes good depends mainly on the seasoning in Chili. Noodles in Hanzhong have a long history. Hanzhong cold rice noodles are mainly fragrant in Chili sauce, especially Chili oil. Chili oil is the most important seasoning for cold noodles (vermicelli), and its taste mainly depends on the seasoning in Chili.

Preparation method of chilli oil for cold noodles;

The proportion of Hanzhong flavor: (special material for cold noodle)150g: (three kinds of peppers) 500g: (rapeseed oil) 4000g As the taste of each place is different, please cable your city so that we can provide you with all kinds of raw materials suitable for local tastes.

1. Ingredients: four bags of spices (special spices for cold rice noodles)

2. Accessories: eight bags of peppers (special peppers for cold rice noodles, containing 20g of sesame seeds),

3. Accessories: rapeseed oil 4000g/8kg;

4. After the rapeseed oil is boiled, let it cool slightly for about 1 minute, pour it into a container and put it in turn (first put a little pepper in the oil, it is best not to turn black after 30 seconds, then add a lot of pepper and stir the spices evenly (don't make a mistake about the order of putting the materials).