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Stuffed skin stuffed skin is in the wheat flour mixed with a certain amount of ash and dressings, with warm water into a hard dough, and then a few kneading, such as dough fine and smooth, and then into the cool water in a continuous scrubbing, washing out the starch, the dough becomes a honeycomb, put into the steamer to be cooked, which is called "gluten", and then the precipitation of the starch paste scooped in the steaming pan to be cooked, it is called "steamed stuffed skin". This is called "steamed stuffed skin". Steamed stuffed skin, peeled from the plate, cut into long strips, with gluten, poured with vinegar, chili oil, mustard, chives, garlic and other condiments, eat spicy, cool, soft and delicate taste, long aftertaste. Don't think that stuffed noses are inconspicuous, soft and lubricating, sour and spicy, refreshing appetizing, is one of the most popular varieties of Lanzhou specialty snacks, men and women, young and old, love to eat, for those who like to drink, it is an indispensable food, especially by the women's favor, year-round business, summer is the peak season, stuffed noses are not only a table, a few stools of the street snacks, but also boarded on the The hall of elegance of a variety of restaurants, restaurants, restaurants banquets permanent cold plate varieties. People from abroad to Lanzhou, if you want to take the plane back, will have to bring a few copies back to mix the ingredients of the stuffed leather, so that friends or family members to taste it. Into the summer, tasting a plate of yellow bright pliable, delicate and smooth, cool and comfortable stuffed skin, you will feel the appetite, aftertaste. It can be so up and down, all because of its unique flavor. [Edit Paragraph] Types of Stuffed Peel In addition to "steamed stuffed peel", there is also "distilled stuffed peel". Distillation of stuffed skin, golden shiny, thin, soft and crispy; and steamed stuffed skin, color brown sedate, thick and fat, the two different colors and shapes, but the taste is basically the same. Stuffed skin is a snack, but it can be used as a staple food to satisfy hunger, but also as a dish, as a cold dish with wine. Hot and cold, can be eaten in all seasons. Stuffed skin If we talk about the Northwest's specialty snacks, "stuffed skin" is one of the first choice. People in my hometown pronounce "酿" as "让" sound. However, into the land of Shaanxi and Qin, called "noodles"; into the Jiayuguan Pass, and said "cold skin". In fact, whichever way you call it, it only summarizes one aspect of this cuisine. On the market in Lanzhou, there are different genres of stuffed skin, Lanzhou stuffed skin such as chopsticks thick and thin, in addition to vinegar, salt, monosodium glutamate, chili oil, but also put more sesame sauce, eat a different flavor, called sesame sauce stuffed skin; there is also a very famous high stretcher of stuffed skin, due to the initial seller picking the tall stretcher to sell and became famous, the texture of the flaky and soft, less toughness, the British photographer Bojarski in 1875 to Lanzhou to shoot the Lanzhou Local snacks high stretches of stuffed skin interest, indeed, the production of wheat areas of pasta boutique stuffed skin is the city's unique popular food, shaped like jade, translucent and trembling long image coupled with colorful seasonings, the appearance of the wonderful and rare, eaters on the ground and eat delicious, convenient and quick, for Westerners is really a rare folklore landscape, photographed into the mirror and the title "Lanzhou streets of mobile fast food"; and Gansu Wuwei with wheat flour plus a lot of ash made of stuffed skin, tea-colored, thick strip, unique flavor. [edit this paragraph] Selection of materials The so-called stuffed skin, in fact, is steamed with flour pulp juice out of the skin. There are two kinds, one is ordinary stuffed skin, one is high stan stuffed skin. Stuffed skin The first is "ordinary" (in fact, the meaning of universal), but more characteristic: gauze wrapped in kneaded dough, scrubbing in the water, and finally the water into the steam crust of the slurry, and gauze in the rest of a small group of toughness and malleability of the stuff, in fact, is the flour in the proteins, after steaming becomes porous! The strong gluten, and because of the addition of alkali after becoming golden crust and gluten with more than ten kinds of seasonings, it becomes a bowl of ordinary stuffed skin. In fact, these seasonings are also carefully crafted, vinegar dipped in a few fruits of grass. The sesame paste is also diluted with something to make it easier to stir when eating, and there are many others that can't even be named. Stuffed skin The second kind of Gaotan stuffed skin is also said to have a long history, as if a founder surnamed Gao picking the stretcher to create the foundation, and in any case, only one quart of the daily sale, late for the good eaters only to wait for the next day, in the productivity of the conditions at that time, the blind expansion of production will only be at the expense of the quality of the current is not so, has been the primary stage of socialism, naturally, will not let each customer disappointment. Gao Tan stuffed skin without gluten, but also the same strong, lighter color, with mung bean sprouts and other small amount of tender vegetables, seasoning is more sophisticated than ordinary stuffed skin ever. Stuffed skin is loved by women, summer since needless to say, Lanzhou stuffed skin winter business is also very hot, thanks to the women to support the scene, the practice of winter and the usual practice is not different, in the cold wind to eat stuffed skin girls can be counted as one of the wonders of Lanzhou. Of course and cold noodles in the same hot soup, stuffed skin in the winter also has a rescue food called fried powder, that is steamed starch jelly cut into squares in the pan fried hot, with the same seasoning. [Edit Paragraph] production Stuffed skin ingredients are many, from mung bean flour, sorghum flour to wheat flour, it seems that as long as it is rich in starch, can be selected. Therefore, it is called "noodle skin", which means that all of its ingredients are noodles. [edit paragraph] Production method Stuffed skin The production of stuffed skin is quite complicated. First, flour (or mung bean flour, etc.) is made into a dough. After that, it is wrapped in an extremely fine and clean white cloth and kneaded over and over again in a basin of fresh water. The starch content of the dough continues to ooze out of the cloth, and a thick layer of paste accumulates at the bottom of the basin. When the white cloth is opened and no more starch has leaked out, only a small piece of gluten like frozen tofu remains inside. Steamed gluten is an indispensable companion to stuffed skin - without it, it's like coffee without milk. Next, gently rinse the starch paste with water, and pour it into a large, flat pan in equal portions, so that it is smooth and even. Afterwards, several large flat plates will be steamed in a cage. At this point, the starch paste has become a large sheet of shiny "cake". This "cake" gently uncovered, one by one stacked. Each other must be smeared with cooked vegetable oil to prevent sticking. When it has cooled down, the main ingredient is finished. The character "酿" means "steaming", so "酿皮" means "steaming" is an important step in the process. step in its processing. As for the name "liangpi", it is self-evident that it refers to the way it is eaten after being cooled and mixed with ingredients. [Edit Paragraph] Legend In the Tang Dynasty, between the Kaiyuan period, Xuanzong Li Longji was in charge of state administration, and the world was at peace. Tianshui southwest of a little bit of slope on the ancestral tomb of Emperor Xuanzong, slope down the west end of the family name of Liu, three generations of ancestors and grandchildren guarding the tomb of Emperor Tang, far away from Chang'an descendants of the Emperor of the Emperor of the Tang remembered the tomb of the Liu family to protect the grace of the ancestors every year to come to Tianshui to pay tribute to their ancestors, are to give some reward to the family of Liu, two to two, the friendship is deeper and deeper. Liu family tomb protection dedicated, the Tang Emperor's ancestral tomb safe and sound. There was a He family kiln at the east end of Yuzipo, where a father and son made a living by burning charcoal. On the first day of the lunar month of this year, Mr. He hired a matchmaker to marry the daughter of the Liu family, Liu Lan, to his son, Mr. He Lin. The father and son chopped wood and burned charcoal, while the daughter-in-law made meals, so they had a pretty good life. High Stretch Stuffed Skin One day after the first month, He Lin went up the mountain with his father to cut firewood, and at noon, Liu Lan kneaded and prepared to roll out the noodles. Suddenly, the ground rumbled and shook in an instant, a big earthquake occurred, Liu Lan casually threw the dough into the water tank, covered, and drew himself out of the kitchen to see, three tiled houses disappeared, and then behind the clattering of a burst of sound, the thatched kitchen also collapsed, a look at the scene, Liu Lan suddenly paralyzed on the ground. At the risk of aftershocks, the He family father and son stumbled back to see the family home leveled, daughter-in-law collapsed in the yard, He Lin pounced on the front, shaking his daughter-in-law's arms and shouted: "Liu Lan, Liu Lan, you can not go ah!" This shout, Liu Lan woke up, father and son broke into tears, three people survived. The earthquake, the Liu family killed the whole family, the He family father and son to help Liu Lan lost relatives, back to the Hejia kiln. To rebuild the home to eat ah! From the soil of a little white flour, mixed noodles quickly ate up, Liu Lan was at a loss. Suddenly she remembered that a piece of dough she had kneaded that day was still in the tank, so she hurriedly reached for it. However, the dough was gone, fishing up a handful of slippery strings of noodles, the tank was some thin soup, a smell is still a little sour, the dough was soaked and fermented. If you want to make a bun, there is no dry noodle to mix it with, so what should you do? Liu Lan in the sour paste soup with some soil alkali, stirring a wheat aroma overflow, she simply set up a charcoal fire, the batter scooped in the steamer cage drawer cloth steamed up, I did not expect to steam out of the pancake is very fragrant and moist, and cooled to eat is more tendon soft and appetizing. Not long ago, the batter was steamed into thin pancakes, full of large board. Finally, Liu Lan saw that the slippery string of noodles thrown away strange pity, she did the same thing, but steamed out the whole body is a large honeycomb of hairy bread, eat mellow flavor and gluten. He family father and son from the kiln back, Liu Lan brought out two bowls of rice. This rice on top of the yellow onions on the large honeycomb slices and boiled dried grey vegetables, in order to let the father and son to eat a few more times the bread, Liu Lan put more dried grey vegetables, the top of the salt, garlic and chili pepper, the father and son stirred and ate with a smile on his face. He Lin asked while eating, "What rice is so delicious?" Liu Lan said, "This is white flour paste steamed stuffed skin." "How is this flake made?" "When the wheat is almost ripe, run a handful of it into your mouth and chew it, and at the end of the chewing, what's left can blow bubbles, isn't that gluten!" Catalog later, He Lin wanted to eat stuffed skin, Liu Lan deliberately and a good piece of flour, soaked in water, but also felt that the soaking of the flour time-consuming, she simply rolled up her sleeves, reach out and scrub up, so that the wash out of the stuffed skin and the essence of the flour is more delicious. Liu Lan also made improvements in the seasoning and side dishes, that the stuffed skin should be sesame sauce, highlighting the flavor. She will fry the sesame seeds finely ground, add water discretionary amount, with a frying pan charcoal fire frying, such as sesame flavor overflow, water and oil residue separation cooling standby; oil spices in the addition of cumin powder, ginger powder, peppercorns, powdered dai miao; vinegar soaked in grass berries, cinnamon. For side dishes she uses spinach, gourd radish, mung bean sprouts, cucumber, etc., which adds color and taste. Liu Lan invented in a pinch in the invention of stuffed skin soon spread a little bit of slope area, a popular Tianshui City, gluten has also become a temple nunnery vegetarian first choice, some poor people also sell stuffed skin for a living, so that in the mutual fumbling to learn summed up a jingle: Tianshui stuffed skin incense, ingredients have a secret recipe: water and salt with garlic and mustard, chili pepper mixed with fennel; Stuffed with skin vinegar point Clearfly, casserole simmering sesame sauce; vegetables and beef slices, after eating the aftertaste of a long time. After the earthquake, Liu Lan and He Lin took on the responsibility of guarding the ancestral tomb of Emperor Tang. Early in the morning of the Ching Ming Festival the next year, Liu Lan good stuffed skin, to the bamboo cage put two bowls, with He Lin together with his parents' graves to offer a bowl, then came to the Tang Emperor's ancestral tomb to offer the stuffed skin, and the two sit and wait for the Tang Emperor's descendants to sweep the ancestral tomb. At noon, the Qinlong King Li Jie a group of people by the order of Emperor Xuanzong to a little slope, they are already tired, in the course of the sacrifice, early by the strange aroma of stuffed skin hooked straight to the mouth. After kowtow, a dozen people you a mouthful of me a mouthful of tasted the stuffed skin, said Tianshui stuffed skin delicious. At that moment, Qinlong King Li Jie decided to send Liu Lan to the palace. In a few days, Liu Lan taught all her skills of making stuffed skin to the harem cooks. At this time, Emperor Xuanzong's Yuan Xian Guifei Yang was pregnant with Emperor Suzong Li Heng, eat what vomit. One day at noon, the little eunuch head jade plate, plate jade bowl jade chopsticks, the bowl is red and green colorful, strange aroma overflowing stuffed skin, kneeling to offer up, Yang's food and great joy. Since then, Yang must eat every meal stuffed skin. Influenced by Yuan Xian Guifei, the nine forbidden palace queens, concubines, princesses, talents, maids of honor, and even the prince extra horse harnessed by the side of a team and officials above the third grade to eat stuffed skin as a pleasure, Xuanzong's Imperial Banquet, stuffed skin has become an indispensable delicacy to accompany the wine. Soon, stuffed skin from the palace to the city, in the Qin Jin area flourished. At this time, Liu Lan returned to Tianshui after a year's absence, and she made stuffed skin at home, while He Lin sold stuffed skin at the bottom of the slope, and He old man took care of his old age. Later, He Lin's son inherited his father's business and simply settled in Tianshui City, making the He family's brewed skin famous. During the Tianbao years, Emperor Xuanzong was addicted to wine and sex, and his country was declining because of the power struggle of the Minister of State and An Lushan's rebellion, so he shifted all his troubles to Emperor Suzong. And in his seventies when all rows dismissed the harem of three thousand beauties, so that the stuffed skin from Tianshui to Chang'an, and from Chang'an to the north and south of the Yangtze River. [Edit paragraph] around the difference between the stuffed skin in the northwest of this piece of land, for the "stuffed skin" this term almost all people will not be unfamiliar. Ningxia people call it "stuffed skin", Shaanxi people call it "cold skin". Northwest's specialty snacks stuffed skin into the land of Shaanxi and Qin, called "noodles"; into the Jiayuguan Pass, and said "cold skin". In fact, no matter what kind of claim, only summarizes one aspect of this cuisine. Stuffed skin Shaanxi Liangpi is divided into two categories: rice flour skin and wheat flour skin, rice flour skin is the most popular, so it is also known as rice skin, people generally mention Liangpi refers to rice flour skin, and refers specifically to the Shaanxi Liangpi, Xi'an Liangpi, Tuxian rice flour Liangpi, Qinzhen Liangpi. This is because the town of Qinzhen, Hu County, Shaanxi is the birthplace of rice noodle skin, especially Xue's old store has the longest history, that is, the current Xi'an Xue Changli rice noodle skin fast-food chain limited company. Cold skin has a long history, cold skin legend originated in the period of Qin Shi Huang, more than 2,000 years ago, according to legend, there was a year of Shaanxi Huxian Qin town area drought, rice withered, the people can not supply rice to the court, a twelve called Li with rice milled into flour, steamed out the skin, offered to the first emperor of Qin Shi Huang, the first emperor of Qin Shi Huang ate the great joy, ordered to be made every day to eat, the formation of the famous traditional snacks --- Qinzhen rice noodle skin. -Qinzhen rice noodles. Later lost due to the war. Stuffed with a lot of raw materials, from mung bean flour, sorghum flour to wheat flour, it seems that as long as it is rich in starch, can be selected. Therefore, it is called "noodle skin", which means that all of its ingredients are noodles. Stuffed skin is in the wheat flour mixed with a certain amount of ash and dressings, with warm water into a hard dough, and then a few kneading, such as dough fine and smooth, and then into the cool water in a continuous scrubbing, washing out the starch, the dough becomes a honeycomb, put into the steamer to steam, which is called "gluten", and then precipitated starch paste scooped in the steamer tray to steam, which will be called This is called "steamed stuffed skin". Steamed stuffed skin, peeled from the plate, cut into long strips, with gluten, poured with vinegar, chili oil, mustard, chives, garlic and other condiments, eat spicy, cool, soft and delicate texture, long aftertaste. Stuffed skin in addition to "steamed stuffed skin", there is "distilled stuffed skin". Distilled stuffed skin, shiny gold, thin, soft and crispy; and steamed stuffed skin, color brown sedate, thick and fat, the two different colors and shapes, but the taste is basically the same. Stuffed skin is a snack, but can be used as a staple food to relieve hunger, but also as a dish, as a cold dish with wine. Hot and cold are suitable for all seasons. Lanzhou stuffed skin is a famous local flavor snack in Lanzhou City. Stuffed skin is flour food, color crystal yellow, translucent as jade, cut into chopsticks thick and thin long strip of food, plus soy sauce, vinegar, garlic sauce, chili oil, refined salt and other seasonings can be eaten. Stuffed leather is inexpensive and delicious, its flavor is sour and spicy and cool, pliable and tasty, is a popular local flavor food. It can be found everywhere in Lanzhou's streets and alleys. This kind of cool food is very popular in the hot weather of summer. Stuffed skin is made from flour. Its practice is to make the flour into a hard dough with cool water and then knead it in clear water, which separates the protein and starch in the flour. After the starch settles, the water is poured off, edible alkali is added, and the batter is made into a batter, which is steamed in a steamer, and then cut into long strips slightly thicker than chopsticks after cooling. The protein in the flour is noodle essence, which is steamed separately, cut into thin slices and put into a bowl. A bowl of yellow transparent stuffed skin, coupled with oil splash chili (chili pepper is not the general Chao Tian Pepper, Lanzhou native green chili pepper red after grinding into chili pepper, its own kind of spicy aroma), refined salt, soy sauce, garlic, mustard, balsamic vinegar, sesame seed paste and other seasonings, has a colorful taste, oil, thick juice is sufficient, cool and refreshing mouth, fragrant relief of the summer heat characteristics. Stuffed skin eating method is diverse, both as a staple food, but also as a dish to see. Now Lanzhou's major hotels and restaurants have this dish. Food of many well.