Pink skin can be said to be a niche ingredient, and many people may know fans very well. At least I've never eaten it, and I've seen the real thing. But I'm afraid that many people have not seen this round and thin thing like a flatbread, and they have rarely heard of it.

After this thing is made locally and bundled, most of it is sold to the Northeast, and it is rarely seen in the south of North China. However, there is also a thing called wide powder, which, according to the real thing Wang Yong saw, is somewhat similar to the product after the powder skin is cut.

"Huh? Isn't this the same as cool skin? ”

Yuanyuan suddenly made such a noise, which made Wang Yong suddenly remember, this thing is really similar to Liangpi. It's just that the raw materials are different.

Wang Yong really didn't know much about this thing, but fortunately, now that the powder skin is finished, he simply turned out his mobile phone and took a look at the relevant knowledge.

It turns out that the history of Liangpi is quite long, and the legend is that it originated from the Qin Dynasty in the Shaanxi * West Qin * town area. It's more than 2,000 years old!

In this way, I am afraid that this powder skin is really a new way of eating after borrowing the practice of cold skin. After all, according to historical records, sweet potatoes first appeared in China in the Ming Dynasty.

Liangpi is divided into rice dough and dough, and rice dough is made of rice flour zuò, which is called rice dough, also called liangpi. The dough is made from flour (of course, it is best to use high-gluten flour), which is generally called gluten dough.

Not only is the method of making zuò similar, but the way of eating it is almost the same. Generally speaking, they are eaten cold and fried, depending on personal preferences.

The flour skin appears in the market because it is a dry product, so when you buy it and eat it at home, you must first cook it and soak it, and cook the dry, hard and crisp flour skin until it is soft to eat.

If you use soaking, it is very troublesome, generally speaking, you must soak it in hot water for at least a few hours before you can get a powder skin that can be processed and eaten.

There are many ways to eat noodles, and they are generally used at home to put a little bit when they are cold or stewed. Substitute flakes for powder. Compared with the powder, the powder skin is more strong, Q elastic, smooth, and it is very enjoyable to eat.

There are also those where the skin of the flour is shredded and then stir-fried with some meat and vegetables. The noodles made by this method are a bit like fried rice noodles in the south, but they are more refreshing than the noodles.

The noodles are delicious, but the preparation is too laborious and time-consuming. And it is to watch the sky to eat (the weather is bad can not be done, the day can not be dried, the powder skin will shrink), completely handmade zuò. It is said that the kind of wide flour that seems to be cut from the flour skin mentioned above is already produced by mechanization in factories.

This may also be one of the reasons why powdery skin is very popular from time to time nowadays, after all, if you pay so much, but the gain is not proportional, then there must be a lot fewer people in this business.

And in today's society where the interests of everything comes first, there are many people. No, it should be said that there are almost no real sweet potato starch zuò powder skin, vermicelli.

Because of the long growth cycle of sweet potatoes, sweet potato starch can only ripen once a year in northern regions. From planting seedlings in April and May to harvesting in October, then crushing and separating the starch, and then drying it, it has to be busy until November and even into the wax moon, and there are people whose starch has not been finished.

That's why. Pure sweet potato starch is expensive, and the cost is much higher than other starches.

And sweet potato starch also has a property, pure sweet potato starch after brewing into flour skin. It is easy to shrink, especially in winter, when the original diameter of more than 30 centimeters may shrink to less than 20 centimeters in diameter or even smaller if the weather is bad.

Therefore, some people have begun to mix tapioca flour and corn flour into it more than ten years ago. These two starches are much cheaper than sweet potato starch. Corn flour, for example, is more than half cheaper than sweet potato starch. The price of tapioca starch is also about the same as corn flour.

At present, the main raw material used in brewing flour is tapioca starch, because it has good stability, does not shrink, and is cold-resistant. Even in the severe cold weather of minus ten degrees Celsius in the cold winter of Shujiu, only a few simple warm measures can ensure that it will not be frozen.

Pure sweet potato starch is not good, once the weather is too cold, the flour skin is frozen, and the appearance will become very pale, no longer the kind of translucent and transparent appearance, which is very ugly. In addition, the taste will change when you eat it, and you will lose the original strong taste.

"Dangdang—"

The sound of knives hitting the board woke Wang Yong up from his contemplation, and he looked at it when he saw that his godmother was skillfully cutting the powder with a kitchen knife.

A piece of pink skin was rolled into a roll, and it was constantly lifted and dropped along the kitchen knife in the godmother's hand, and soon the pink skin became a strip of pink skin, piled up into a small pile.

On the one hand, his daughter-in-law Yuanyuan is rubbing a cucumber with a shredder, cold noodles and cucumber shreds, which are very popular in the neighborhood for a long time, at least much more delicious than the so-called cold skin.

Of course, this may be Wang Yong's assumption. Otherwise, why is the cool skin popular all over the country, and the pink skin is still a little-known thing?

Grab a handful of shredded cucumbers, put them in a basin with the flour skin, and prepare to add the seasoning and mix it. There is nothing to pay attention to in this seasoning, you can eat it as much as you want, and anything you add is delicious.

Wang Yong's side is usually mixed with sesame sauce, first of all, the thick sesame sauce is diluted with water, and then if the mouth is heavy, you can add a little salt.

Pour the prepared sesame sauce directly onto the flour skin and cucumber shreds, stir well, then pour a little sesame oil, add an appropriate amount of white vinegar, and add a little shredded green onion, minced garlic, shredded coriander, and shredded pepper if possible, and the taste will be better.

If someone doesn't like to eat sesame sauce, then you can also mix it with soy sauce. However, in Wang Yong's opinion, the use of soy sauce destroys the color of this food.

As the so-called "color, flavor, and shape", whether a dish is good or not should be considered from these five aspects, of which color is a very important factor.

The addition of soy sauce certainly makes the dish more colorful, but it destroys the original refreshing and refreshing artistic conception, which in Wang Yong's opinion is a bit more than worth the loss.

Some people may not eat sesame sauce and soy sauce, so there is no need to worry, there is an easier way to season it.

Use water directly to dissolve the appropriate amount of salt, then add white vinegar, pour it on the flour skin, drop a few drops of sesame oil, stir well, and you can enjoy this natural, simple and delicious cold salad cucumber shreds.

This dish is also a staple dish, and it will definitely make you feel completely different from cold skin. The strength, Q bomb, smooth taste, mixed with the fragrance of cucumber shreds, will definitely make you have a great appetite and can't stop after eating enough big fish and meat.

All kinds of ingredients and seasonings are prepared in Wang Yong's house, so today's godmother's practice is a little more extravagant. Not only is sesame sauce and sesame oil added, but also fish sauce, Zhen*jiang balsamic vinegar, Sichuan pepper oil, chili oil and so on more than a dozen seasonings are added.

In addition to various seasonings, shredded bell peppers, shredded chili peppers, shredded green onions, minced garlic, shredded dried tofu, shredded sausages, bean sprouts, shredded carrots and coriander. As soon as the finished dish comes out, it is really colorful and fragrant, which makes people hungry and can't help but drool!

"Grandma, Niuniu really wants to eat!"

Niuniu had saliva on the corner of her mouth, a pair of big eyes stared at the basin in her godmother's hand, and she pulled her godmother's trouser leg and said in a coquettish voice.

"Hehe, okay, grandma will give Niu Niu to eat."

After speaking, the godmother took out a few plates from the cabinet next to her, and set a little in each plate. Then picked up the first plate and handed it to Niuniu, and then to Wenwen, who was also greedy, and Yuanyuan, who was impatient.

After taking the plate, the three of them began to pull chopsticks into their mouths without thinking about it. Especially Niuniu, a little girl, the chopsticks are not very good, in a hurry, she directly threw the chopsticks aside, and directly grabbed them with her little hands and filled them into her mouth.

Wang Yong, who looked at it fiercely, had an appetite, but this thing was eaten almost every day back then, and he had already eaten it. He ate it back then, almost to the point where he vomited when he saw it, so although he wanted to eat it, he barely held back.

When the godmother and godfather also joined the ranks of eating, the resistance to the pink skin was completely broken by the temptation from the food, Wang Yong directly picked up the basin, and within two minutes, the remaining bit of powder in the basin was bald.

"Cool! Sour and spicy, strong, smooth, Q elastic, delicious! ”

"It's like, this thing is so delicious, why haven't I seen it before?"

"There are people in the local area who do it, and I heard that most of them go to the northeast, and there should be no other places."

"Grandma, I still want it!"

"Grandma, Niuniu wants it too!"

"Okay, okay, grandma will make it for you right away!"

So, the kitchen quickly remembered the sound of "dang dang dang", which was very beautiful.

Soon this special dish was learned by Wenwen, who loves to make food, although because she is too young, she is very skilled and good at doing it from time to time, but it is finally a little bit of a look.

Needless to say, the beautiful and caring Wenwen made a lot of noodles like crazy and brought them to her own restaurant, and almost every guest who came over would happily give a copy to others.

Then she told the people that she did it herself, and after receiving a lot of praise and appreciation from people, her little face smiled like a flower.

After Wenwen's promotion, this dish, which is almost no longer eaten by people in the village, has become popular again.

Especially after the reopening of Wang Laoda's farmhouse restaurant, this dish was launched as one of the main dishes of the restaurant, and the fame of the ingredient of the vermicelli immediately caught up with the cold skin and became famous.

Especially in the middle of the mountain, because of the water source here, the powder skin is more smooth, put it in your mouth and suck it, if you don't pay attention, it will sneak directly into your throat, and it has slipped into your stomach before you can react.

Later, when people came to Banshan Village for vacation, Banshan flour skin became a special product that almost everyone must buy, and it became one of the most famous specialties in Banshan Village when they bought it for themselves or as gifts for relatives and friends. (To be continued......)