Steps: Divided into four processes: batter making, cage steaming, cutting into strips, and seasoning.
(1) Make batter. Put the flour into a basin, add water in batches, add 10 kg of water for the first time, stir it into a thick paste with a wooden spoon, add 250 grams of refined salt, continue to add 5 kg of water, stir vigorously until it becomes a thin paste, and finally add water 1kg, at the same time, turn 10g of alkaline flour into water and pour it into the basin, continue to stir evenly, lift it up with a spoon, and pull it into strips to form a batter.
stuffed skin
stuffed skin
(2) Cage steaming. Place a clean drawer cloth in the steamer, put a thin layer of batter in the mortar, and steam over high heat for 10 minutes.
(3) Cut into strips. Turn the dough over onto the counter, apply cooked rapeseed oil, stack it on the counter and let cool. When cutting, lay the dough flat on the table, flatten it with your left hand, fist back with your thumb, lightly press the dough, and cut straight with the knife in your right hand. The left hand is holding the knife and keeps moving, and the knife held in the right hand keeps cutting. 1 pieces of stuffed skin can usually be cut for 100-150 knives.
(4) Seasoning. Generally packed at 100 grams per bowl. Put the stuffed skin and flour cubes into a bowl, then add refined salt soup, garlic juice, balsamic vinegar, sesame seeds, peanuts, celery, cucumber shreds, minced tomatoes, fried peppers, chili oil, etc. (depending on the manufacturer, The types of seasonings added also vary).
CategoryEdit
In addition to "steamed stuffed skin", there are also "distilled stuffed skins".
The distilled stuffed skin is golden and shiny, thin, soft and crispy; while the steamed stuffed skin is brown in color, thick and plump. The two have different colors and shapes, but the taste is basically the same. Although stuffed skin is a snack, it can be used as a staple food to satisfy hunger, and can also be used as a dish and served as a cold dish with wine. It is suitable for both hot and cold and can be eaten in all seasons. When talking about the specialty snacks of the Northwest, "Yongpi" is one of the first choices. People in my hometown pronounce "Niang" as "Rang".
There are different styles of stuffed skin on the market. Lanzhou stuffed skin is as thick as chopsticks. In addition to vinegar, salt, monosodium glutamate, and chili oil, more sesame paste is added to give it a unique flavor. In Bayannaoer City, Inner Mongolia (Hetao area), the production process is called "dropping the stuffing (locally pronounced rang) skin", which is to pour the washed starch paste thinly into the tin rotor, and then float the rotor on the boiling water to cover the pot. Yes, it’s good in just a moment. Due to the abundant sunshine and long growth period, the wheat in the Hetao area produces high-quality flour. The local stuffed skin is very chewy and very famous. It is known as "Bameng stuffed skin" and "Hetao stuffed skin". In addition, there is also the famous Gaodan stuffed skin, which became famous because the original seller carried a high load to sell it. It has a soft texture and less toughness. When the British photographer Boyarski went to Lanzhou to shoot in 1875, he became interested in Lanzhou's local specialty snack Gaodan stuffed skin.
Material selection editor
Although the first one is "ordinary" (actually it means washed), it is more distinctive: wrap the kneaded dough with gauze and wash it in clean water. Finally, the water turns into the juice of the steamed dough, while the gauze remains What comes out becomes a small ball of tough and malleable stuff. It is actually the protein in the flour. After steaming, it turns into porous and strong gluten. After adding alkali, the dough becomes golden and the gluten is combined with More than ten kinds of condiments turn it into a bowl of ordinary stuffed skin. In fact, these condiments are also carefully crafted, with several grass fruits soaked in vinegar. I don’t know what the sesame paste is diluted with to make it easier to stir when eating, and there are many that I can’t even name. The second type of high-dan rice wine is said to have a long history. It seems to have been founded by a founder named Gao carrying a pole. In any case, only one load is sold every day. Latecomers have to wait for the next day. Under the productivity conditions at that time, blindly expanding production would only come at the expense of quality. Today's life will naturally not disappoint every customer. Gaodan stuffed skin has no gluten, but is just as chewy and lighter in color. It is served with a small amount of young vegetables such as mung bean sprouts. The seasoning is even more sophisticated than ordinary stuffed skin.
Stuffed skin is a favorite of ladies. Needless to say in summer, the business of Lanzhou stuffed skin is also very prosperous in winter. Thanks to the support of women, the cooking method in winter is no different from usual. Girls eating stuffed skin in the biting cold wind They can be regarded as one of the great wonders of Lanzhou. Of course, just like the hot soup of cold noodles, there is also a kind of rescue food in Dongpi in winter called fried rice noodles. The steamed starch jelly is cut into cubes and stir-fried in a pan, with the same seasonings.