How to make Qinghai stuffed skin?

Pizi is a snack that is loved by people of all ethnic groups in the northwest, and the Hui Muslims are very good at making it. The stuffed Pizi operated by the Hui people in Xi'an, where the author is located, as well as in Linxia, ??Gansu, and Urumqi, Xinjiang, are all unique and have the highest reputation.

Zongpizi is a kind of steamed cold noodles, so it is also called Liangpi or Noodles. People call it "ràngpi" in colloquial language. The pronunciation of the word "Niao" here should be "ràng". The meaning of the word "Niao" has nothing to do with Liangpi. Here it is just a close pronunciation. In order to get a more accurate pronunciation, some people also write the character "穰".

Cold noodles have a long history in my country and were widely popular in the Tang Dynasty. "Liuqu of the Tang Dynasty·Guanglu Temple" contains: "In the summer months, add cold pottery and pink porridge." Wang Yucheng's poem "Chamomile Cold Pottery": "The salary surface is new and fine, and the water is as firm as a jade pier, and the silver carvings fall with the knife. Boil it in a cold spring basin, and mix it with the green color and aroma to make orchid sundae. "Ni Zan's "Yunlintang Food System Collection" of the Yuan Dynasty includes the "cold pottery noodle method": "Peel the ginger, pound the natural juice, and mix the ground pepper with vinegar. , strain the sauce and make juice. Frozen mandarin fish, seabass, and river fish can be added. Shrimp meat does not need to be frozen. Finely chop coriander or coriander in the juice. Or if the leek sprouts are raw, put them into the cold pottery noodles and add a little salt and seasoning to them. Remove the bones and skin of the frozen mandarin fish and river fish, put them into slices and place them in a basin, or put them in a small bowl and add the fish juice. Add anchovies to boil the sauce, mix the clear juice and pour it into the freezer. "It can be seen that cold pottery noodles are a kind of high-end cold noodles with exquisite workmanship and complex seasoning. Unfortunately, historical materials do not describe the specific method of making cold noodles. In fact, there are many ways to make cold noodles among Muslim folk in my country. Almost all noodles can be processed into cold noodles, but cold noodles may not always be processed into hot noodles. Especially the stuffed noodles we introduced today, if processed into hot noodles, It became a joke.

Now we will introduce the stuffed rice noodles made by the Hui people in Linxia, ??Urumqi and Xi'an respectively.

The reason why Linxia fermented skin is famous is that it is soft and moderate, crystal clear and translucent; secondly, it is cool and refreshing, and it is famous for its spicy taste. The method of Linxia stuffed skin is to put the best flour into a large basin, first mix it into a dough, and then wash it regularly with water to separate the starch and gluten. Then add an appropriate amount of alkaline noodles to the starch liquid, put it into the pan with a spoon and mortar, steam it over high heat, apply sesame oil, and cut it into strips after cooling. The gluten is steamed out in a steamer and cut into small pieces, which are called "gluten pieces". Linxia stuffed skin is also made with exquisite condiments, including green garlic, salt and pepper, mustard, sesame paste, chili oil and smoked vinegar. Chili oil is made by frying ten pounds of clear oil and two taels of chili peppers over high heat. It is spicy but not choking, oily but not greasy. It not only enhances the taste, but also appetizers. The mustard is also made of white premium quality, and other condiments are also fresh, pay attention to the heat, and are made with precision.

When people come to Linxia in summer and autumn, they must first taste the stuffed rice made by the Hui people. As soon as you sit down in front of the stuffed skin stall, the shopkeeper will immediately take out a piece of stuffed skin greased with oil on both sides from the box and snap it into two. You can only hear the sound of the anvil and the "Tu Tuo Tuo" sound as the stuffed skin is cut into pieces. alright. The width is even, arrange it on the plate, cover it with a few pieces of gluten, the bright stuffed skin, mix it with red chili oil, black sesame sauce, white mustard juice, yellow garlic paste, add salt and vinegar, and serve it with both hands. you. With the chopsticks, the aroma is tangy, making people salivate. The more they chew, the more fragrant it becomes, and they want to eat it again. Beautiful color, fragrant taste, soft and chewy, these are the characteristics of Linxia Hui stuffed skin. No wonder outsiders find it a pleasure to eat a plate of stuffed skin made by Hui people when summer comes.

The method of brewing Pizi in Urumqi is roughly the same as that of Linxia, ??with only some differences in details. We focus on introducing some differences for comparison reference by interested readers. The method of making Urumqi stuffed skin is to prepare the dough first. Add a little salt when mixing the noodles, usually about 20 grams of salt per kilogram of noodles. The dough should be slightly softer. Wash the prepared noodles with cold water. Do not scratch the noodles when washing, as this will make it difficult to separate the starch and gluten. Wash the dough until the starch and gluten are completely separated. After washing, take out the gluten and put it aside. The remaining washing water is the raw material for making stuffed skin. Let the facial cleansing water stand for a while. After the starch precipitates, pour off the water and the remaining starch will become a paste. Then add an appropriate amount of soda ash and mix well. Set aside.

To process the starch paste into stuffed skin, you also need to rinse the dish.

The shabu-shabu dish is round in shape with a flat bottom and a rim about two centimeters high. There are four symmetrical holes on the rim for tying ropes as handles. The shabu shabu plate is made of aluminum skin with good thermal conductivity. Pour the starch paste with soda ash into a shabu-shabu dish greased with vegetable oil until the bottom of the shabu-shabu dish is covered with a thin layer. Then lift the shabu-shabu plate flat with both hands, shake it evenly, float it in the boiling water pot, and put the lid on it. After three to five minutes, take out the shabu-shabu plate and serve.

When eating, cut the cooked stuffed skin into thin strips, put a few pieces of steamed and thinly sliced ??gluten on top, and add chili oil, vinegar, minced garlic, and soy sauce. , mustard and other condiments, its color is pleasing to the eye and the aroma is attractive. In the hot summer, if you can eat a plate of stuffed skin, you will feel cool and refreshing immediately, and your appetite will be greatly increased. The stuffed skin made by the Hui people in Xinjiang is sold all year round. It is characterized by its orange and transparent color, soft and tough taste, and excellent flavor.

The above two kinds of stuffed skin have become popular among Muslims in Xi'an in recent years, and are called gluten skin or gluten cold skin. But the authentic Xi'an Hui stuffed skin is still very popular. Whenever the weather is hot in midsummer, many people in Xi'an return to the business of making skin. It is usually eaten with porridge. It can be eaten alone or with steamed buns or steamed buns. The preparation method of Xi'an Hui's stuffed skin is: [Materials] (make 100 bowls) 10 kilograms of flour, 500 grams of refined salt, 10 grams of alkaline noodles, mung bean sprouts (blanched), cooked rapeseed oil, soy sauce, balsamic vinegar, sesame paste, Appropriate amounts of oily spicy seeds and so on. [Technology] It is 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, first add 10 kilograms of water, use a wooden spoon to stir into a thick paste, add 250 grams of refined salt, continue to add 5 kilograms of water, then stir vigorously into a thin paste, and finally add 1 kilogram of water , at the same time, pour 10 grams of alkaline noodles into water into the basin, continue to stir evenly, lift it up with a spoon, and pull it into strips to form a batter.

(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. A piece of stuffed skin usually costs 100-150 knives.

(4) Seasoning. Generally packed in 100 grams per bowl. Put the blanched mung bean sprouts into the bottom of the bowl, then add the stuffed skin, then add sesame paste, refined salt, soy sauce, balsamic vinegar, oil and chili pepper and serve.

[Characteristics] White, bright and tough, sour and spicy, cool and delicious, relieving summer heat and satisfying hunger.