What is the difference between rolled noodle skin and cold noodle skin?

Rolled noodle skin is a traditional snack unique to the Guanzhong region of Shaanxi Province, especially in the Baoji region of Xifu. The rolled noodle skin in Qishan, Baoji was recognized as a famous Chinese snack in 2011. Rolled noodle skin is made of fine materials, rigorous craftsmanship, and exquisite seasoning. It is famous for being "white, thin, shiny, soft, chewy, and fragrant", and is cool and delicious. What is the difference between rolled noodle skin and cold noodle skin? Encyclopedia Knowledge Network will help you distinguish them.

Contents of this article

1. The difference between rolled noodles and cold noodles

2. Calories of rolled dough

3. How to make delicious rolled dough

The difference between rolled noodle skin and cold noodle skin

1. The preparation methods of the two are basically the same, except that the dough has gluten, while the cold skin does not.

2. There is a clear difference in taste between the two. Cold skin is tougher and more chewy than dough skin, so it is usually cut thinner than dough skin.

3. Liangpi is made from rice paste. It is made from a special variety of rice that is soaked, ground, and steamed. From the process, it looks a bit like Guangdong rice noodles, but the taste is completely different.

4. The dough is made of flour and noodles, which are rubbed in water to wash out the gluten, and then steamed in a steamer with the washed batter.

Calories of rolled dough

The calories contained in every 100 grams of rolled dough are about 224 kcal. The main component of rolled dough is starch, which means it has a high carbohydrate content. Every 100 grams of rolled dough contains 23.39 grams of carbohydrates, in addition to 13.2 grams of fat, 5.18 grams of protein and 3.78 grams of cellulose.

Rolled noodles evolved from cold noodles in the Tang Dynasty. They are chewy, soft, cool, fragrant, and sour and spicy.

How to make delicious rolled dough

Ingredients: Use water to wash gluten, let it stand and settle, skim off the clear water to get thick flour water, about 1.5 liters, 5 grams of instant yeast, or an appropriate amount of old flour water, and 1/4 cup of olive oil.

Dough seasoning: rice vinegar, blended chili oil, chili oil, salt in appropriate amounts, add star anise, pepper, fennel to make salt water, appropriate amount of celery leaves, blanch until cooked, cut into shreds, appropriate amount of mung bean sprouts, boil until cooked.

Method: 1. Stir the gluten washing water to accelerate the yeast fermentation. It can be fermented for one day and night in summer and up to 3 days in winter. When the surface is bubbling and the taste is slightly sour, it is done.

2. Brush the non-stick pan with oil and heat it up. Pour an appropriate amount of fermented flour into the pan and stir it with a wooden stick. When the flour becomes sticky, rub it quickly and vigorously until the dough is all on the stick. You can pinch it with your hands to remove the dough.

3. Take the dough to the glass cutting board while it is still hot and quickly roll it into a dough sheet of uniform thickness;

4. Put the dough into the steamer and steam it over high heat for seven minutes until cooked;

5. Let the steamed dough cool down and apply oil between the dough to prevent sticking. Take 2-3 pieces of dough, cut into wide strips, add salt water, chili oil, and rice vinegar and mix well;

6. Put the mixed dough into a bowl;

7. Add mung bean sprouts and celery leaves;

8. Add some chili oil;

9. Mix well.