Urgent: the practice of brewing vinegar in northwest China! !

Belonging to Ningxia cuisine

Features fragrant and refreshing, inexpensive.

manufacturing process

(1) Wash gluten with refined flour, make it into paste, add salt, and rotate it on a boiling pot with a rotator to form a film similar to vermicelli.

(2) the surface is coated with clear oil, and the oil will be shiny after cooling.

(3) Cut into strips and add various seasonings when eating.

Filled skin?

Niangzizi is a kind of flavor snack that people of all ethnic groups in northwest China like very much, and Hui Muslims are very good at making it. Niangpizi, which is run by Hui people in Xi, Linxia, Gansu and Urumqi, Xinjiang, is quite distinctive and enjoys the highest reputation.

Niangzi is a kind of steamed cold noodles, so it is also called cold rice noodles and rice noodles. People commonly call it "ràng Pi", and the pronunciation of the word "Niang" here should be "ràng". The meaning of the word "Niang" has nothing to do with cold rice noodles, and only its near sound is taken here. In order to get more accurate pronunciation, some people also write the word "Mao".

China has a long history of eating cold noodles, which became popular in the Tang Dynasty. "Guanglu Temple in the Six Songs of the Tang Dynasty" contains: "Yue Xia adds cold pottery and pink porridge." Wang Yucheng's poem "Cold Pottery of Chamomile" said: "The bread is thin and as strong as a jade mound. With the knife, it was carved into a silver sculpture, boiled in a cold spring basin, and mixed with this cyan, which was as fragrant as blue. " There is a "cold pottery noodle method" in Yunlintang Dietary System Collection of Ni Zan in Yuan Dynasty: "Ginger is peeled, natural juice is ground, pepper powder is mixed with vinegar, and juice is filtered to make juice. Don't drink other juice. Frozen mandarin fish, perch and river fish can be used. Screw into the juice. Shrimp meat is also acceptable, and shrimp need not be frozen. Finely cut coriander or coriander or leek germinates in the juice. Search for cold pottery surface. Use cold gravy with less salt and salt. Frozen mandarin fish, river fish and so on. Use fish to remove bones and skins, slice them in batches and put them in a pot, or in a small pot, simmer them with fish juice and river fish glue, and mix the clear juice to pour and freeze. " It can be seen that cold pottery noodles are a kind of high-grade cold noodles with exquisite workmanship and complicated seasonings. Unfortunately, there is no specific way to describe cold noodles in historical materials. In fact, there are many Muslim folk cold noodle practices in China. Almost all noodles can be processed into cold noodles, but cold noodles may not be processed into hot noodles. In particular, the stuffing we introduced today will become a joke if it is processed into hot noodles.

Next, we will introduce the Hui dumpling wrappers in Linxia, Urumqi and Xi respectively.

Linxia Nianpi is famous for its flexibility and brightness. Then it is cool and refreshing, and wins with spicy. The method of making skin in Linxia is to choose the best flour and put it into a large pot, mix it into dough first, and then rinse it with water regularly to separate starch from gluten. Then add an appropriate amount of alkaline noodles to the starch solution, put them into a pot with a spoon, steam them over high fire, coat them with sesame oil, cool them and cut them into strips. Gluten is steamed in a steamer and cut into small pieces, which are called "gluten pieces". Linxia Nianpi seasoning is also very delicate, and green garlic, salt and pepper, mustard, sesame paste, Chili oil and smoked vinegar are indispensable. Chili oil is made by frying ten catties of clear oil and two or two peppers with fire. Spicy but not choking, oily but not greasy, which not only enhances taste, but also appetizes. Mustard is also white, and other seasonings are fresh. Pay attention to the heat and do it carefully.

In summer and autumn, when people come to Linxia, they must first taste the stuffed skin managed by Hui people. As long as he sits in front of the stuffed skin stall, the shopkeeper skillfully takes out a stuffed skin with oil on both sides from the box, pats it in half, and only hears the anvil ring of "Tuotuo" and the stuffed skin is cut. It's even in width, put it on a plate, cover it with a few pieces of gluten, the shiny fermented skin, mix with red pepper oil, black sesame sauce, white mustard juice, yellow garlic paste, salt and vinegar, and hold it for you with both hands. With a wave of chopsticks, the smell is fragrant, making people drool. The more you chew, the more fragrant you want to eat. Bright color, delicious taste, softness and chewiness are the characteristics of Linxia Hui nationality's stuffed skin. No wonder foreigners come to Linxia to eat a plate of stuffed skin first.

The method of making skin in Urumqi is basically the same as that in Linxia, but there are some differences in details. We mainly introduce some differences for the reference of interested readers. The method of making skin in Urumqi is to prepare dough first. Add a little salt to the dough. Generally, add about 20 grams of salt to 1 kg flour, and the dough should be slightly smaller. Wash the prepared noodles with cold water to avoid scratching, which will make it difficult to separate starch and gluten. Wash the dough until starch and gluten are completely separated. After washing, take out the gluten and put it away. The rest of the washing water is the raw material for stuffing. Let the washing water stand for a while. After the starch is precipitated, the clear water on it is poured out, leaving the starch as a paste, and then a proper amount of baking soda powder is added and stirred evenly for later use.

Processing starch paste into stuffing skin still needs washing. The shabu-shabu is round and flat-bottomed, with an edge about two centimeters high. There are four symmetrical holes on the edge, which are used to tie ropes as handles. The shabu-shabu is made of aluminum shell and has good thermal conductivity. Put the starch paste with baking soda into the saucepan with vegetable oil, as long as the bottom of the saucepan is covered with a thin layer. Then lift the shabu-shabu with both hands, shake well, float in the boiling pot, and cover it. After three to five minutes, take out the shabu-shabu and serve.

When eating, cut the rinsed stuffing skin into thin strips, put a few pieces of steamed sliced gluten, and drizzle with spices such as Chili oil, vinegar, minced garlic, soy sauce and mustard. Its color is pleasing to the eye and its fragrance is attractive. In hot summer, if you can eat a plate of stuffing, you will feel cool and refreshing, and your appetite will increase greatly. Xinjiang Hui nationality's stuffed skin is sold all year round, which is characterized by orange and transparent color, soft and tough taste and excellent flavor.

In recent years, the above two kinds of stuffed skins have also become popular among Muslims in Xi 'an, called gluten skin or gluten cold skin. However, authentic Xi Hui people's sandwich is still very popular. Whenever the weather is hot in midsummer, there are many people selling dumpling wrappers in Fang Hui, Xi. It is usually eaten with porridge. You can eat it alone or with steamed buns and steamed buns. The making method of Xi 'an Hui dumpling wrapper is as follows:

[Ingredients] (100 bowl) Flour 10 kg, 500g refined salt, alkali noodles10g, mung bean sprouts (cooked), cooked rapeseed oil, soy sauce, balsamic vinegar, sesame paste, oil chili pepper, etc.