What's the difference between handmade noodles and cold rice noodles in Qishan, Shaanxi?

Talking about the feelings of being a Baoji person in Shaanxi.

Rice skin is made of rice paste. In Shaanxi, there are Qin Zhen rice skin and Hanzhong rice skin. Most of them are cold dishes from Qin Zhen, and Hanzhong rice skin soup, which I like very much.

Noodles, the most famous snack in Baoji is Qishan handmade noodles. Knead the dough with water, and it will eventually become starch slurry and dough (only protein is left), which can be steamed into gluten.

Starch slurry can be made into steamed dough, rolled dough, baked dough, etc. You can't imagine how many ways a dough can be eaten. I think so myself, but it is smoother and thinner than rice skin. As far as color is concerned, rice skin and cold rice noodles are whiter and yellow. Because of flour. As far as thickness is concerned, rice skin is thicker than cold rice noodles and tastes stronger.

There are two kinds of dough: flour dough and rice dough. In the way of eating, it used to be made into cold noodles with cold salad, but in recent years it has become popular to eat hot noodles. If you cook too much and can't eat it all at once, you can also fry the dough and eat it, which will give you oil skin. In Hanzhong, there are many people who eat rice noodles, so it is called rice noodles, which is actually rice noodles.

Processing: 1. Select high-quality japonica rice, soak it overnight, and then beat it into rice slurry with a beater, which was previously ground into rice slurry with a stone mill. 2. Spread the rice slurry evenly on the cloth in the steamer, and after three to five minutes of high-temperature cooking, it will solidify into translucent rice skin.

3. Then there is the seasoning. In the past, vinegar soup was made by adding more than a dozen spices such as Daxiang, Amomum tsaoko and Illicium verum. Chili oil is a good red, bright, spicy but not strong pepper. Walnuts and sesame seeds are added, mashed and put in a stone nest. The mashed seasoning is put into a porcelain bowl and poured with charred rapeseed oil. The spicy taste and fragrance are sublimated and refined in the crisp smell of smoke. Then garlic water and Jiang Shui. Naturally, garlic and Jiang Ye should be mashed and boiled first.

4, foundation: you can use bean sprouts, potatoes, spinach, cucumber (cucumber can be directly shredded, the first few need boiling water).

After that, you can start eating. Finally, put the base at the bottom of the bowl (you know why these side dishes are called bases), cut the dough into even and slender strips, code them on the base, pour garlic water, Jiang Shui, balsamic vinegar, oil pepper and a bowl of sour and delicious dough, and so on.

The bottom of the rolled dough is hard, mainly because it has a strong taste. Rolling dough is the most complicated compared with the previous dough mixing method, because it needs to go through a series of processes such as fermentation, kneading, rolling and steaming.

But delicious food is troublesome, especially in big cities in the north. Young people like to eat rolling pins, the first skin is strong, and the second is Chili oil. This is the key. Chili oil is made up of dozens of Chinese herbal medicines, using Shaanxi local rapeseed oil, which is full of fragrance after eating.

After Bian Xiao's explanation, now everyone understands the difference between rolled noodles and cold rice noodles!