Speaking of dough, there is also a story about "Dough Magistrate" circulating in Hanzhong. During the reign of Kangxi in Qing Dynasty, Zhang, a native of Hanzhong, worked as a county magistrate in Ruyang, Henan Province. One year, the imperial court sent an imperial envoy to Ruyang for an inspection. Zhang Zhi did not prepare a banquet, but simply served the dough from his hometown. Imperial envoys have been eating and drinking all the way, and they have long felt greasy appetite. They were ecstatic when they tasted the dough. Asked about the production method, Zhang magistrate told them one by one. Shortly after the imperial envoy returned to North Korea, Zhang Zhijun was promoted to be the magistrate of Luoyang. People unanimously speculated that it was probably a meal of dough that won the favor of the imperial envoys, and the good words were promoted to the level of the emperor. The matter was sent back to Hanzhong, and was nicknamed "the magistrate" by the people. But unfortunately, Beijingers can't steam rice noodles so far. Perhaps the imperial envoy forgot all the preparation methods, and even if he wanted to eat, he couldn't make it.
trait
Noodles are called the first of the four special snacks in Hanzhong. It is made by soaking rice (flour at first) in water for four hours, then pushing (or beating) it into rice slurry, steaming it into pancakes in a cage, cooling it in a ventilated place, smearing rapeseed oil and cutting it into thin strips, adding refined salt, rice vinegar, soy sauce, pepper, ginger juice, garlic paste, red pepper and other seasonings, and mixing well. It can also be served with shredded radish bean sprouts, which look white and red, or with spinach with white and green. It tastes slightly spicy and salty, sour and delicious. Since ancient times, Hanzhong people have used dough to entertain relatives and friends. Hanzhong basin has humid climate, abundant water resources, fertile land, rich products and rich rice, and is known as "land of abundance". Hanzhong rice noodles are made of high-quality rice which is abundant locally. On the first day, wash the rice, soak it and grind it into pulp, which should not be too thick or too thin. It should be thin paste. Then, put the pulp into a special tin pan, put it in boiling water and cook it slightly. Take out the pot, dip it in cold water, rotate the chopstick head along the pot and buckle it backwards, and a white and soft dough piece will be made. Put some cooked oil on the dough, fold it, and cut it into finger-wide noodles with a knife. This kind of dough is flexible and common, with soft entrance and smooth and delicate taste. Of course, dough cannot be separated from tin foil. Generally, some shredded cucumbers or boiled bean sprouts and cowpeas are crisp things that complement each other. In addition, there are essential seasonings: soy sauce, vinegar, mashed garlic, monosodium glutamate, pepper, mustard, sesame sauce and Hong Kong. Especially peppers. It is the most delicious seasoning. Without red pepper, there is no soul. There is no seasonality in eating dough, which can be found all year round, spring, summer, autumn and winter. Rice flour leather is an excellent food for Hanzhong people to entertain guests. In large and small hotels, you can eat golden bottles of wine and delicacies, and you must not miss a big plate of dough, and this kind of dough will definitely be the most popular and the first to eat. Even people who are too sick to drink tea and eat rice want to eat a bowl of rice skin with an open stomach. Later, people switched to overlapping bamboo cages, which could be steamed several times, big and thin. Cut into thin strips, the tendons are flexible, soft and continuous, like noodles, and renamed as "dough". The dough here means: made of rice, not flour. However, the dough mixing technology in Hanzhong is getting more and more sophisticated. Nowadays, the original flour dilution has been changed to rice milling. The ingredients and seasonings are more particular. Eating noodles in winter can keep you warm, relieve fatigue in summer, relieve fatigue in spring and eliminate dampness in autumn. It is a rare natural green pollution-free food suitable for all seasons. Compendium of Materia Medica says: Rice can tonify the spleen, and wheat can nourish the heart. Spleen is good, human nature is soft, heart is good, and people are sincere.
Hanzhong rice noodles are also called cold rice noodles, which have different names according to different raw materials. Rice noodles made of (rice) are called rice noodles, and gluten noodles made of flour are called gluten noodles, which can be divided into Hanzhong noodles and Qin Zhen noodles according to taste. Because Hanzhong rice noodles are tender and delicious than Qin Zhen rice noodles. The quality of flour stored for a long time is better than that of freshly ground flour. There is a folk saying that "wheat eats old, rice eats new". So rice should use new rice.
manufacturing method
1. Rice flour is added with water to make rice slurry, and then rice with moderate hardness is added; 2. Mash the rice with a spoon and soak it in rice slurry overnight; 3. Pour the mixture into a container, stir at high speed for a few minutes, and then filter with a sieve; 4. Filter-press the remaining rice residue in the filter screen into rice slurry with a spoon; 5, such as steamed cold rice noodles.
But we should pay attention to the following points: 1, Hanzhong rice skin should be steamed thicker and cut wider to be authentic; 2. Sticky rice noodles, commonly known as Lailai rice noodles, are put together with glutinous rice noodles in shops in China. Don't use rice noodles from American stores, which taste wrong and have small particles; 3, cold noodles must be completely cold before they can be removed, otherwise they will stick; 4. The purpose of adding rice is to soften the cold rice noodles, and the steamed cold rice noodles are too hard. This amount of water is only a reference, and can be increased or decreased according to your own preferences. If you like hard, add less water, and if you like soft, add more water. But don't add or subtract too much water, please remember.