Yinchuan Evening News official website WeChat platform | Issue 8 4 8
reporter Wang Min
should not eat cold
unless it is
a bowl of cold sheep liver skin!
Speaking of the unique cold skin of lamb liver in Ningxia,
has to mention that
is in Yanchi again.
has its own way of doing
. It is also interesting to say that the most authentic food in Yanchi is a bowl of mutton. Of Liangpi. In Xixia District of Yinchuan City, there is a famous Liangpi shop called "Yanchi Laomao". The owner, Maofeng, is from Yanchi. He spends almost all his life in the store every day.
asked him who he learned the craft of making Liangpi, and he said, "I can't talk about any master, it's our local people's own practice." From Yanchi to Yinchuan, he has been doing sheep liver for more than 20 years. Liangpi’s Maofeng said that each family has their own methods for the cold skin of sheep liver in Yanchi. The main reason is that the juice is different. Like his cold skin, the store opened from Yanchi to Yinchuan, and some customers have been eating in the store for more than ten years. Up.
noodle making is exquisite
"The noodle made by my wife is thin and very chewy." Lao Mao said, the cold skin in Yanchi sheep liver cold skin must be thin to transparent, and the noodles must be opened with your hands to reveal them. It is light and translucent, which is significantly different from some other characteristic Liangpi in Ningxia. "Nowadays, most of the market is thick cold skin, this thin cold skin is more homely, from waking up, kneading the dough to washing the noodles, every step requires more patience, can not be lazy."
first and the dough should be moderately soft. Lao Mao said that generally the dough needs to be kneaded back and forth every half an hour after waking up, and this operation is repeated until the dough is awake for three hours before it can enter the washing process. Washing the face is a very laborious process. It is necessary to wash it repeatedly until the surface water is completely clear, and the dough will become muscular. "There is no shortcut, that is, always scrubbing. After washing, filter it again and again, and finally the noodle juice is filtered out before you can make the dough."
Sheep liver processing should be carefully
except for the dough skin, the sheep liver is cold skin. The essence and the most distinctive feature are naturally lamb liver.
Maofeng said, to make the lamb liver not fishy, we must first soak the lamb liver in clean water and then cook it in the pot. While cooking the lamb’s liver, you can put the deep-fried chili in a separate pot. After the fragrant fry, remove the red pepper for use; when the lamb’s liver is cooked, cut into pea-sized pieces, and then pour it into the fried chili oil. Fry the lamb liver until it is fragrant, and finally re-pour the red pepper picked up and fry. The lamb liver produced in this way is delicious, not fishy, mutated or greasy.
is precisely because of this meticulous treatment, only to have the unique flavor of lamb liver cold skin. In Maofeng's words, the lamb liver Liang has thin skin, attractive color, soft and smooth taste, and tastes cool and mellow.
hands-on work, all in one go,
said, a large spoonful of lamb liver, secret sauce, and many common Liangpi succulent water, lamb liver Liangpi juice is less seasoned, plus a spoonful of secret spicy oil, and very Add a tablespoon of chopped leeks, which are rarely seen in Liangpi, and add some coriander... Many years of operation made Maofeng and his wife complete these actions in one go, almost a dozen seconds. "You can be busy when there are a lot of people. I have made this bowl of Liangpi for so many years. When you put it on, you don't need to think about it." There were already customers at
. Noon and evening are the busiest. As long as the shop is full, people who come later will directly pack it and take it back. Every time you go out, you will have more food for everyone to eat well. In short, according to Mao Feng's words, as long as everyone eats comfortably, he feels, "Life is beautiful!"
editor | Liu Xuzhuo
duty director | Li Zhenwen
Yinchuan News Media Group [Yinchuan Culture] produced
