Rice skin is a delicious food with rice as the main raw material and processed by a series of steaming. The distinctive features are "sinew, softness (dialect pronunciation), thinness and thinness".
Handmade noodles evolved from the cold noodles of the Tang Dynasty. It has the characteristics of somersault, softness, cool fragrance and sour and spicy. Qishan handmade noodles are first rolled into noodles, then steamed and cut into strips slightly wider than cold rice noodles. Eating is basically the same as rice noodles. Different from rice noodles, rolled noodles are hard in taste, high in toughness and firm.
Width difference of rolled noodles, cold rice noodles and rice skin: the width of rolled noodles is the same as that of handmade noodles, which is twice as thin as that of handmade noodles.
Cold rice noodles: 1.5-2 cm wide, twice as thin as rolled noodles.
Rice skin: 0.5cm wide, almost 0.5 or thinner.
Taste difference of rolled noodles: strong, steamed rolled noodles will feel very fragrant if chewed too much. Generally, young people eat more, because it is a little harder than other kinds, and personally prefer rolling noodles.
Cold rice noodles: smooth and sour, a little thin-faced in Northeast China, very soft, suitable for the elderly and children.
Rice skin: soft and sweet, with the sweetness of rice, soft, suitable for the elderly and children.
The essence of the three seasonings lies in Chili oil, so it is necessary to master the oil temperature and the dosage of Chili seasoning.
Handmade dough: Chili oil, salt water, monosodium glutamate water, a little vinegar (you can leave it, because it is a little sour after fermentation) because the handmade dough is fragrant, so you don't need to put anything else.
Cold rice noodles: Chili oil, salt water, monosodium glutamate water, vinegar, ginger and garlic water, sesame paste, smooth cold rice noodles with sour vinegar, fragrant garlic and rich sesame paste flavor, very appetizing.
Rice skin: The ingredients are the same as cold rice noodles. Because of rice, it tastes a little sweeter.
The first ingredient formula of rolling noodle: five sesame oil seasoning and dosage: Shaanxi Zanthoxylum bungeanum 500g, star anise 170g, Zanthoxylum bungeanum 220g, ginger slice 150g, Alpinia officinarum 50g, licorice 100g, bibb 50g, cassia twig 100g and cinnamon 654300g.
The method of throwing oil is 1. Mix and grind the above spices, and grind Shaanxi red pepper (the first key point: don't grind it too fine, it will turn into noodles), and combine the two.
2. Take a certain amount of rapeseed oil (you must not put less oil, generally there are not many peppers), heat it until it smokes, turn off the fire, cool it, and pour it directly on the peppers when there is no smoke (the second point: pour the oil into the pepper jar several times and stir it evenly each time to avoid burning in some places and burning in others).
3. The third point: aroma. After pouring the oil, stir-fry the pepper until it doesn't bubble. Pour a few drops of grain vinegar brewed with corn, wheat and sorghum in Qishan, and immediately fry the peppers. You can see that the pepper is boiling and bubbling again, and a fragrance is rising. Aroma-stimulating peppers are bright red and shiny, emitting a thick and slightly sour fragrance.
4. The fourth point: touch up. When the pepper doesn't bubble, add a small amount of white sugar (or honey) into the pepper and stir it evenly, so as to make full use of the residual heat of the pepper to dissolve the white sugar in the oil-spicy seeds.
After polishing, the oil spice looks ruddy and thick, and the Chili oil looks thicker (it looks much thicker than the vegetarian soup without sugar).
At this time, the oil pepper has added new characteristics because of white sugar. For example, when mixing noodles, you will find that most of the Chili oil sticks to the noodles, which makes the color of the noodles attractive, but not many peppers stick to the bowl, which fully reflects the simple folk customs of Shaanxi Xifu. Good steel is used on the blade and never wasted.
Secret recipe 2: specializing in vinegar is both a secret recipe and a craft.
"Boil vinegar" method 1, Qishan vinegar or farmhouse vinegar 10 kg, pour into a closed steel drum in aluminum pot, add 2 kg of water to boil, and turn to low heat.
2. Slice ginger 1 kg, peel garlic 1 kg, and pour into a boiling bucket.
3, star anise 1 kg, incense 2 kg, pepper 1 kg, cinnamon 1 kg, tsaoko 1 kg, white buttons 3 Liang, angelica dahurica 3 Liang, galangal 3 Liang, fragrant leaves 3 Liang, Amomum villosum 2 Liang, fragrant sand 2 Liang, each/kl.
4, half a catty of prepared seasoning, grab a spicy horn and pour it into the vinegar pot.
5. Add two bags of Tianjin sweet noodle sauce and two pieces of white sugar, simmer for 1 hour, let it stand for the next day, then filter out the seasoning and you can use it.
The eating characteristics of rolled dough: it is famous for its "white, thin, light, soft, strong and fragrant", which is cool and delicious. Now it is an important famous food in Xifu Baoji. Authentic handmade noodles don't put vegetables ~ Bamugou handmade noodles in Qishan area are mostly like this ~
Features of steamed noodles: there are three differences between steamed noodles and rolled noodles: one is the method of making dough; Second, garlic water used for seasoning replaces salt water; Thirdly, the steamed dough gluten is more like sponge-like frozen tofu, which is caused by different washing methods.
Characteristics of baked dough: Compared with steamed dough and rolled dough, baked dough is easier to preserve, transparent in color, moderate in hardness, and smart and clever women will deliberately burn a little incense to improve the taste!