Liangpi is a very popular traditional snack in Shaanxi, Henan and Gansu. Some areas www.biquge.info Bi, Qu, Ge are called "stuffed skin" because of the different pronunciation of dialects, and Shaanxi Liangpi is the most famous. There are various flavors such as spicy, sweet and sour, and spicy. Liangpi has a long history, which is said to have originated in the Qin Shi Huang period and has a history of more than 2,000 years.

You can keep warm by eating dough in winter, you can cool off in summer, you can relieve fatigue in spring, and you can get wet in autumn. The "Compendium of Materia Medica" says: Rice can nourish the spleen, and wheat can nourish the heart. Depending on the selection of raw materials and production methods, the names are different in different places.

Add a small amount of salt to the flour, mix into a dough, cover with a damp cloth and let rise for about 30 minutes. Put the dough in a large container, add an appropriate amount of water, start washing the gluten, knead the dough in the water constantly, and when the water in the container thickens, filter it into another container with a strainer. Repeat and repeat until the water is no longer turbid, and the remaining yellow pieces are gluten, add some baking powder to the gluten and grasp it well, steam it in the drawer, steam it for 20 minutes, let it cool and slice it. It can also be fried without steaming, and then fried and eaten, and the taste is also good.

Then it is the resulting batter, let it stand and layer, generally at least 3 hours to precipitate, even the first night to wash, the next day to steam, the longer the batter precipitation, the more gluten the cool skin made. After the precipitation is completed, pour out the water on the top, stir the lower precipitation with a spoon, and you can steam. Put water in the pot over the heat, wait for the water to boil, and then move towards the model. There is a special mold for steaming the cool skin, brush a little oil, scoop a spoonful of batter and pour it in, the amount of batter is mastered by the individual, like a thicker cool skin to scoop a little more, vice versa, the batter in the model is evenly shaken, so that the bottom of the model is evenly covered with batter. Then put the model in a pot of boiling water and cover the pot. Keep the fire on high for about 5-6 minutes, and the cold skin in the pot will slowly bubble up.

Fill a pool of cool water in the pool and float the model in it. You can also turn the mold upside down, wash the bottom directly with cold water, so that the effect is better, and wait for the cool skin to completely cool down, brush some oil on the surface, you can slowly peel it off, and cut it into strips according to your preference. The seasoning includes garlic water, chili oil, a little sugar, vinegar, sesame oil, according to personal taste, cucumber or mung bean sprouts can also be blanched.

Garlic water, pluck one or two cloves of garlic, add a little water, break it with a blender, then add a little salt and monosodium glutamate, stir to dissolve. To make chili oil, first heat 500 grams of oil, and at the same time put 1 cup of chili flakes, 2 tablespoons of pepper, a pinch of sugar, and 1 tablespoon of white sesame seeds in a large bowl. After the oil smokes, turn off the heat and let it dry slightly, and you can pour in the chili peppers when it is about seven or eight percent hot.

Pour half of it first, stir well with a spoon, put 2 tablespoons of peppercorn powder, or peppercorns, and then stir well with a spoon, and then take another small spoon to scoop a little cold water, it is also not too much, pour it into the chili bowl, stir well, at this time you will see that the bowl is like water boiling in a pot, but because there is very little water, it will not splash out. Liangpi is the favorite snack of Shaanxi people!

Rolling dough is a famous snack in Baoji, Shaanxi, originating in Qishan County, Baoji City. Baoji rolling dough has the characteristics of somersault, soft, cool fragrance, sour and spicy and delicious, suitable for all seasons, and it can be seen in the streets and alleys of Baoji. It is now popular in China, especially in the northwest region, and is also popular in the southwest, north China, east China, central China, and south China. There are a variety of channels for you to buy and taste, such as freshly eaten, online shopping, and takeaway.

Prepare 5gk of refined flour and 2 of rapeseed oil. 5 gk, chili flakes 1.5 gk, sannai 3. 5 g cinnamon, Sichuan pepper, 1.5 g flesh, star anise, 2.5 g fragrant fruit. 50g of salt, 150g of Qishan balsamic vinegar, 3g of sugar, and dough: put the flour into a basin, add more than 2 catties of water, and evenly form a dough in the same direction, and the dough is best kneaded in the same direction, knead it slightly, cover it with a semi-dry cage cloth and let it stand for 30 minutes.

Wash the gluten, pour a small half basin of water into the basin, take the dough and put it in, knead the dough gently until the water becomes thick, take out the dough and put the dough aside for later use, change a new basin and pour a small half basin of water, put the dough that has just been kneaded and has become smaller into it and continue to ..... gently The number of water changes generally depends on the feeling, the number of times is less, the gluten is sticky, the number of times is appropriate, the gluten texture is very good, and there is no gluten if the number of times is too much!

Make starch: put a wooden frame on top of the large basin, put it on the wooden frame, scoop the washed flour water into the copper silk luo, filter it into the basin and repeat it 4 to 5 times, put the filtered broken gluten on the gluten block, the flour slurry in the large basin will precipitate for 5 to 6 hours, scoop out the water on the basin, and the rest is starch. For fermentation, add an appropriate amount of baking powder or "old noodles" for steaming steamed noodles, stir well, and place in a warm place to let ferment. If the water smells slightly sour overnight or more, it's time to take the next step.

To boil the gluten, pour water into the pot and boil, knead the washed gluten into strips and wrap it into multiple sticks that are slightly thicker than the thumb, then put it in the pot and cook for 45 minutes. To make the dough, put the batter into a small basin, steam the dough in a steamer until the dough is semi-soft and does not stick to your hands, scrape out an appropriate amount of a ball with a spoon, quickly roll out a slightly smaller dough with a rolling pin that has been rubbed with oil, and the dough is slightly smaller than the size of the steamer drawer. Steam the basket for about 45 minutes, take it out, let it cool, separate it one by one, and cut it into strips in the shape of garlic seedling leaves, that is, the dough.

With ingredients, the three nai, star anise, fragrant fruit, cinnamon, pepper, grind into a very fine powder, prepared into seasoning noodles. When the oil temperature drops to fifty percent hot, add chili noodles and seasoning noodles to ten percent, turn off the fire and let it stand until there is no oil smoke, divide it into three times and pour it into the spicy can to pour oil and pour spicy noodles, each time it must be stirred evenly to avoid uneven oil splashing, some places are pasted, and some places are not splashed or raw. Ready-to-season chili oil. At the same time, the refined salt is turned into brine.

The color of the oily spicy seeds after polishing looks ruddy and heavy, and the spicy oil is more viscous, which is much stronger than the appearance of the clear soup and low water of the spicy seeds that are generally not added with white sugar. At this time, the oil and spicy seeds have added a new feature because of the sugar, such as when adjusting the noodles, you will find that most of the spicy oil is stuck to the noodles, making the noodles attractive in color, and there are not many spicy seeds sticking to the side of the bowl, which fully reflects the simple folk customs of the ancient Shaanxi farmers who use good steel on the blade and never waste it. Seasoning and stirring, take a piece of dough and cut it, put 20g of gluten into the bowl according to the taste and preference of the eater, add refined salt, balsamic vinegar and seasoning chili oil, stir evenly, and put it in the bowl.