What is stuffed skin?

Nongpi is a method of mixing wheat flour with a certain amount of fluffy ash and dressing, using warm water to make a hard dough, and then kneading it several times. After the dough is fine and smooth, it is then placed in cold water and washed continuously. , wash out the starch, and when the dough becomes a honeycomb, put it in a steamer and steam it, which is called "gluten". Then scoop the precipitated starch paste into a steaming tray and steam it, which is called "steamed stuffed skin". The stuffed skin is steamed, peeled off from the plate, cut into long strips, served with gluten, and topped with vinegar, spicy oil, mustard, chives, garlic and other condiments. It tastes spicy, cool, has a soft and delicate texture, and has a long aftertaste. Don’t think that stuffed skin is inconspicuous. It is soft and smooth, sour and spicy, refreshing and appetizing. It is one of the most popular varieties of Lanzhou specialty snacks. It is loved by men, women and children. It is an essential dish for those who like to drink. The delicacies are especially favored by women. Business is booming all year round, and summer is the peak season. Stuffed Pizi is not only a street snack with a table and a few benches, but also can be found in various grand hotels. , a variety of cold dishes that are often used for banquets in restaurants and restaurants. People who come to Lanzhou from other places, if they want to fly back, they must bring some stuffed skin with them and mix it with seasonings, so that their relatives, friends or family can taste it. Entering the summer season, tasting a plate of yellow, bright, supple, delicate, smooth, cool and comforting stuffed skin will definitely make you have a big appetite and endless aftertaste. It can go up or down because of its unique flavor. [Edit this paragraph] Types of stuffed skin In addition to "steamed stuffed skin", there is also "distilled stuffed skin". The distilled stuffed skin is golden, shiny, thin, soft and crispy; while the steamed stuffed skin is brown in color, thick and plump. The two have different colors and shapes, but the taste is basically the same. Although stuffed skin is a snack, it can be used as a staple food to satisfy hunger, and can also be used as a dish and served as a cold dish with wine. It is suitable for both hot and cold and can be eaten in all seasons. When talking about the specialty snacks of the Northwest, "Yongpi" is one of the first choices. People in my hometown pronounce "Niang" as "Rang". However, when entering the land of Shaanxi and Qin, it was called "nianpi"; when entering Jiayuguan, it was also called "liangpi". In fact, no matter which way it is called, it only summarizes one aspect of this kind of food. There are different styles of stuffed skin on the market in Lanzhou. Lanzhou stuffed skin is as thick as chopsticks. In addition to adding vinegar, salt, monosodium glutamate, and chili oil, more sesame paste is added to give it a unique flavor. It is called sesame stuffed skin; The famous Gaodan stuffed skin became famous because the original seller carried a high load to sell it. It has a soft texture and less toughness. When the British photographer Boyarsky went to Lanzhou to take pictures in 1875, he was very impressed by Lanzhou's local specialty snack Gaodan stuffed skin. I became interested in Pizi. Indeed, the fine pasta from wheat-producing areas, Stuffed Pizi, is a unique popular food in the city. It is shaped like nephrite, with a translucent and long quivering image and colorful seasonings. The appearance is wonderful and unique, and the eater is there It is delicious, convenient and quick to eat. It is a rare folk custom landscape for Westerners. It was photographed and named "mobile fast food on the streets of Lanzhou"; while Wuwei, Gansu Province uses wheat flour and a large amount of fluffy ash to make stuffed skin. It is brown in color, thick in strips, and has a unique flavor. [Edit this paragraph] Selection of ingredients The so-called stuffed skin is actually a dough steamed with flour slurry. There are two types, one is ordinary stuffed skin, and the other is high-dan stuffed skin. Although the first type of stuffed dough is "ordinary" (in fact, it means universal), it is more unique: wrap the kneaded dough with gauze, wash it in clean water, and finally the water turns into the juice of the steamed dough, and the gauze What's left in it becomes a small ball of tough and malleable stuff. It's actually the protein in the flour. After steaming, it turns into porous and strong gluten. After adding alkali, the dough and gluten become golden. With more than ten kinds of condiments, it becomes a bowl of ordinary stuffed skin. In fact, these condiments are also carefully crafted, with several grass fruits soaked in vinegar. I don’t know what the sesame paste is diluted with to make it easier to stir when eating, and there are many that I can’t even name. The second type of high-danzongpi Zongpi is said to have a long history. It seems to have been founded by a founder named Gao carrying a pole. In any case, only one load is sold every day. Latecomers have to wait for the next day. Under the productivity conditions at that time, blindly expanding production would only come at the expense of quality. This is no longer the case. We are already in the primary stage of socialism, and we will naturally not disappoint every customer. Gaodan stuffed skin has no gluten, but it is just as chewy and lighter in color. It is served with a small amount of young vegetables such as mung bean sprouts. The seasoning is even more sophisticated than ordinary stuffed skin. Zongpi is a favorite of ladies. Needless to say in summer, the business of Lanzhou Zongpi is also very prosperous in winter. Thanks to the support of women, the cooking method in winter is no different from usual. Girls eating stuffed skin in the biting cold wind They can be regarded as one of the great wonders of Lanzhou. Of course, just like the hot soup of cold noodles, there is also a kind of rescue food in Dongpi in winter called fried rice noodles. The steamed starch jelly is cut into cubes and stir-fried in a pan, with the same seasonings. [Edit this paragraph] There are many raw materials for making stuffed skin, from mung bean noodles, sorghum noodles to wheat noodles, it seems that anything rich in starch can be selected. Therefore, it is called "noodle skin" because its raw materials are all pasta. [Edit this paragraph] Production method: The production of stuffed skin and stuffed skin is quite complicated. First, mix the flour (or mung bean flour, etc.) into a dough. After that, wrap it in a very fine and clean white cloth and rub it repeatedly in a basin of clean water. The starch content in the dough continued to seep out of the white cloth, accumulating a thick layer of paste on the bottom of the basin. When you open the white cloth with no more starch seeping out, there is only a small piece of gluten like frozen tofu left inside. Steamed gluten is an indispensable companion of Zongpi - without it, it would be like coffee without milk, and the taste would be much worse.

Then gently rinse the previously accumulated starch paste with clean water, and slowly pour it into a large, flat plate according to the amount, until it feels even and flat. Afterwards, steam them on several large flat plates. At this time, the starch paste has become a large shiny "noodle". Gently peel off the "cake" and stack them one by one. Cooked vegetable oil must be applied to each other to prevent them from sticking to each other. After it cools down, the preparation of the main ingredient is completed. The word "biao" means "steaming", so "biaopi" means that "steaming" is an important step in its processing. As for the name "liangpi", it goes without saying that it means that it is eaten after cooling and then mixed with seasonings. [Edit this paragraph] Legend has it that during the Kaiyuan period of the Tang Dynasty, Xuanzong Li Longji was in charge of national affairs and the world was peaceful. There is the ancestral tomb of Xuanzong on the slope southwest of Tianshui. There is a family named Liu at the west end of the slope. Three generations of ancestors and grandsons guard the ancestral tomb of the Tang emperor. The descendants of the Tang emperor who are far away in Chang'an are grateful for the Liu family's kindness in protecting the tomb and come to Tianshui every year to worship their ancestors. They all gave some money and gifts to the Liu family. As they kept going back and forth, their friendship deepened day by day. The Liu family worked hard to protect the tomb, and the tomb of the Tang emperor's ancestors was safe and sound. There is a Hejia kiln at the east end of Shaozipo. The father and son named He made a living by burning charcoal. At the beginning of the twelfth lunar month of this year, Old Man He asked a matchmaker to marry Liu Lan, the daughter of the Liu family, and made him a wife for his son He Lin. The father and son chopped firewood and burned charcoal, and the daughter-in-law made tea and rice. Their little life was quite nourishing. One day after the first lunar month, He Lin went up the mountain with his father to cut firewood. At noon, Liulan kneaded the dough and prepared it for rolling. Suddenly there was a rumble, and the ground shook instantly. A big earthquake happened. Liu Lan threw the dough into the water tank, closed it, ran out of the kitchen and saw that the three tile-roofed houses were gone, and then there was a crash behind her. There was a loud noise, and the thatched kitchen collapsed. When she saw this scene, Liu Lan suddenly collapsed on the ground. Risking the risk of aftershocks, the He family's father and son stumbled back to take a look. Their yard was razed to the ground and their daughter-in-law fell in the yard. He Lin rushed forward, shook his daughter-in-law's arms and shouted: "Liu Lan, Liu Lan, you You can't leave!" After Liu Lan woke up, the father and son burst into laughter, and the three of them survived. The entire Liu family was killed in the earthquake. The He family and his son helped Liu Lan mourn her relatives and returned to Hejiayao. You need to eat to rebuild your home! The little white flour and mixed noodles dug from the soil were quickly eaten, and Liu Lan was at a loss what to do. Suddenly she remembered that the piece of dough she kneaded that day was still in the vat, and she hurriedly reached out to fish it out. However, the dough was gone, so I fished out a handful of slippery noodle strings. There was some thin soup in the vat, which smelled a little sour. The dough had been soaked and fermented. I want to make steamed buns, but I don’t have any dry noodles to mix in. What should I do? Liu Lan added some soil alkali to the sour paste soup, and when it was mixed, a wheat aroma came out. She simply set up a charcoal fire, scooped the batter onto the steamer cloth and steamed it. Unexpectedly, the steamed pancakes were very fragrant and moist. It is even more tender and tasty when eaten cold. After a while, the batter was steamed into thin pancakes, which filled the large chopping board. Finally, Liu Lan saw that it was a pity to throw away the slippery noodle skewers, so she followed the same method and steamed the steamed buns covered with large honeycombs, which tasted mellow and chewy. The He family father and son came back from the kiln, and Liu Lan brought out two bowls of rice. The rice was topped with large yellow onion honeycomb slices and cooked dried chard. In order to allow the father and son to eat the noodles more often, Liu Lan put some more dried chow on top and mixed with salt, minced garlic and chili. The father and son ate happily after mixing. He Lin asked while eating: "What rice is so delicious?" Liu Lan said: "This is white batter and steamed stuffed skin." "How are these pieces made?" "When the wheat is almost ripe, stroke it. Put it in your mouth and chew it until the last bit that can blow bubbles is left, isn’t it gluten!” Later, He Lin wanted to eat stuffed skin, Liu Lan specially mixed a piece of noodles, soaked it in water, and felt that it was instant noodles. Taking too much time, she simply rolled up her sleeves and stretched out her hands to wash them, so that the stuffed skin and flour essence washed out would be even more delicious. Liulan also made improvements in the seasonings and side dishes, believing that the stuffed skin should be mainly sesame paste to highlight the aroma. She grinds the fried sesame seeds into fine pieces, adds water and simmers them over charcoal fire. When the sesame seeds overflow, the water and oil residues are separated and cooled for later use. Add cumin powder, ginger powder, Sichuan peppercorns and aniseed powder to the spicy oil; soak them in vinegar. Grass fruit, cinnamon. As for side dishes, she uses spinach, carrots, mung bean sprouts, cucumbers, etc., which adds a lot of color and tastes good. Liu Lan invented the stuffed skin in desperation and quickly spread throughout the Shaozipo area, becoming popular in Tianshui City for a while. Gluten became the first choice for vegetarian meals in temples and nunneries. Some poor people also made a living selling stuffed skin, thus learning from each other. Summed up a jingle: Tianshui stuffed skin is fragrant, and the ingredients have a secret recipe: water and salt mixed with garlic mustard, pepper mixed with fennel; stuffed skin with balsamic vinegar and Qingying, casserole with sesame sauce; vegetables and beef slices, leaving a long aftertaste after eating. Besides, after the strong earthquake, the young couple Liu Lan and He Lin took on the responsibility of guarding the ancestral tombs of the Tang emperors. On the morning of the Qingming Festival the next year, Liulan made the stuffed skin and put two bowls in the bamboo cage. After offering one bowl to his parents' graves with He Lin, they went to the ancestral tomb of the Tang Emperor to offer the stuffed skin. The two of them sat and waited for the Tang Emperor. Descendants pay homage to their ancestors' graves. At noon, the Qin Long King Li Jie and a group of people arrived at Laozipo on the orders of Xuanzong. They were already exhausted, and during the memorial ceremony, they had already been salivated by the strangely fragrant fermented skin. After knocking their heads, more than a dozen people tasted the stuffed skin one bite at a time, and they all said that the Tianshui stuffed skin was delicious. At that moment, Qin Long King Li Jie decided to send Liu Lan to the palace. Not long after, Liu Lan taught all her skills in making stuffed skin to the harem cooks. At this time, Xuanzong's Yuanxian concubine Yang was pregnant with Suzong Li Heng, and she vomited everything she ate. One day at noon, the young eunuch held a jade plate on his head. Inside the plate was a jade bowl and chopsticks. In the bowl was bright red and green fermented skin with a strange fragrance. He knelt down and offered it to Yang. After eating it, Yang was overjoyed. From then on, Yang would eat stuffed skin with every meal.

Influenced by Concubine Yuan Xian, the queens, concubines, princesses, talented people, maids, and even the prince's consort and officials above the third rank in the Jiuchong Forbidden Palace all took pleasure in eating fermented glutinous rice. At Xuanzong's imperial banquet, fermented fermented peel became indispensable. Food and wine accompaniment. Soon, Nongpi spread from the palace to the market and became prosperous in the Qin and Jin Dynasties. At this time, Liu Lan returned to Tianshui, where she had been away for a year. She was making stuffed skin at home, while He Lin was selling stuffed skin at the foot of Laozi Slope, and He was enjoying his old age. Later, He Lin's son inherited his father's business and simply settled in Tianshui City. The He family's brewing leather became famous. It is said that during the Tianbao period, Xuanzong was addicted to wine and sex, the prime minister was taking power, An Lushan was causing chaos, and the country was declining. He pushed all his troubles to Emperor Suzong. When he was more than seventy years old, he dismissed the three thousand beauties in the harem. In this way, Nongpi spread from Tianshui to Chang'an, and from Chang'an to the north and south of the Yangtze River. [Edit this paragraph] Differences in brewed skin from different regions In the land of northwest, almost everyone is familiar with the term "steamed skin". People in Ningxia call it "Nianpi", while people in Shaanxi call it "Liangpi". Nongpi, a specialty snack from the northwest, was introduced to the land of Shaanxi and Qin Dynasties and was called "noodles"; when it was introduced to Jiayuguan, it was also called "liangpi". In fact, no matter which way it is called, it only summarizes one aspect of this delicious food. Shaanxi Liangpi with stuffed skin is divided into two categories: rice dough and wheat dough. Rice dough is the most popular, so it is also called rice dough. Generally, when people mention Liangpi, they refer to rice dough, and specifically refer to Shaanxi Liangpi, Xi'an Liangpi, and Huxian Liangpi. Rice Noodles Liangpi, Qinzhen Liangpi. This is because Qin Town, Huxian County, Shaanxi Province is the birthplace of rice noodles, especially the Xue family store with the longest history, which is now Xi'an Xue Changli Rice Noodles Fast Food Chain Co., Ltd. Liangpi has a long history. The legend of Liangpi originated from the period of Qin Shihuang and has a history of more than 2,000 years. According to legend, there was a severe drought in Qin Town, Hu County, Shaanxi Province. The rice withered and the people were unable to provide rice to the court. There was a man named Li Twelve. Rice was ground into flour, steamed into dough, and presented to Qin Shihuang. Qin Shihuang was overjoyed after eating it and ordered it to be made and eaten every day, forming a long-standing traditional snack in Qinzhen - Qinzhen Rice Noodles. Later it was lost due to war. There are many raw materials for making skin, from mung bean noodles, sorghum noodles to wheat noodles, it seems that anything rich in starch can be selected. Therefore, it is called "noodle skin" because its raw materials are all pasta. Stuffed skin is made by mixing a certain amount of fluffy ash and dressing into wheat flour, making it into a hard dough with warm water, and kneading it several times. After the dough is fine and smooth, it is then placed in cold water and washed continuously to wash out the starch, and the dough becomes a honeycomb shape. When cooking, put it into a steamer and steam it, which is called "gluten". Then scoop the precipitated starch paste into a steaming tray and steam it, which is called "steamed stuffed skin". The stuffed skin is steamed, peeled off from the plate, cut into long strips, served with gluten, and topped with vinegar, spicy oil, mustard, chives, garlic and other condiments. It tastes spicy, cool, has a soft and delicate texture, and has a long aftertaste. In addition to "steamed stuffed skin", there are also "distilled stuffed skins". The distilled stuffed skin is golden, shiny, thin, soft and crispy; while the steamed stuffed skin is brown in color, thick and plump. The two have different colors and shapes, but the taste is basically the same. Although stuffed skin is a snack, it can be used as a staple food to satisfy hunger, and can also be used as a dish and served as a cold dish with wine. It is suitable for both hot and cold and can be eaten in all seasons. Lanzhou stuffed skin is a famous local snack in Lanzhou City. Stuffed skin is a food made of flour. It is crystal yellow in color and translucent like jade. It is cut into long strips as thick as chopsticks and can be eaten after adding soy sauce, balsamic vinegar, garlic juice, chili oil, refined salt and other seasonings. Stuffed skin is cheap and high-quality, has a sour and spicy cool taste, is flexible and delicious, and is a popular local flavor food. They can be found everywhere in the streets and alleys of Lanzhou. This kind of cold food is very popular among people in the hot summer weather. Stuffed skin is made from flour. The method is to mix the flour with cold water into a hard dough, and then knead it in clean water. This can separate the protein and starch in the flour. After the starch precipitates, pour away the water, add edible alkali, and mix into a batter, put it in a steamer and steam it, cool it, and cut it into long strips that are slightly thicker than chopsticks. The protein in the flour is the flour essence, which is steamed at the same time, cut into thin slices, and put into a bowl together. A bowl of bright yellow and transparent stuffed skin, add oil-splashed chili peppers (chili peppers are not ordinary chili peppers, they are green chili peppers native to Lanzhou that are sunburned and ground into chili noodles, which have a spicy aroma of their own), refined salt, soy sauce, minced garlic, Mustard, balsamic vinegar, sesame paste and other condiments are colorful, delicious, oily and juicy, cool and sharp, and fragrant to relieve heat. There are many ways to eat stuffed skin, it can be used as a staple food or as a side dish. Nowadays, this dish is available in all major hotels and restaurants in Lanzhou. There is a lot to eat.