Vinegar powder

2024-09-27 03:00:23 334

From the internet: Vinegar powder is a unique Han ethnic specialty cuisine in Qishan, Shaanxi. Vinegar residue is the residue of fermented grains left after brewing vinegar. These grains are usually wheat, barley, sorghum, and so on. After the residue is treated, it will be made into a very delicious food - vinegar powder. The method is similar to that of Liangpi, but the raw materials are very different. The taste is very good, and the nutritional value is higher than that of Liangpi. However, due to the scarcity of raw materials, it is difficult to find them outside of Qishan.

Details of ingredients

Dry vinegar powder100 grams
plain flour 400 grams
waterTotal 980 grams

Technique

difficultybeginner
workmanshipsteam
tasteSlightly spicy
timeTen minutes

Steps to make Vinegar powder

1. Put 100g of dried vinegar powder into a large bowl, add 250g of water, and soak for 1 hour.
2. Put the mixture from step 1 together into the blender and grind it into a finer and thinner paste.
3. Add 400 grams of regular flour and 730 grams of water, stir until a fine paste is formed. This step is quite important, it must be thoroughly mixed.
4. Stir well made batter.
5. Apply a small amount of oil to a flat plate and set aside for later use. (Put the steamed vinegar powder later)
6. Take another flat plate (or pizza plate, etc.) and apply a little oil.
7. Add an appropriate amount of batter (the batter should not be too thin, I used a large spoon for soup to add one and a half spoons).
8. Boil a pot of hot water in advance, put the plate in the pot and steam over high heat for 2-3 minutes. When the dough bulges and becomes big, it is cooked.
9. Use a heat-resistant clip to put the plate into cold water to cool down (prepare a basin of cold water in advance).
10. When it's not too hot, gently peel off the dough and place it in a flat plate that has been greased. Apply a thin layer of oil on the dough to prevent the steamed dough from sticking together. Repeat steps 6-9 to steam all the batter. Each dough should be coated with oil to prevent sticking.
11. Prepare seasoning: Peel the garlic, wash it, mash it into a paste, and add an appropriate amount of cold water to make garlic juice.
12. Take an appropriate amount of Sichuan peppercorns, put them in a bowl, add boiling water, and soak for about 15 minutes.
13. Mix salt with cold boiled water to make saltwater.
14. Take an appropriate amount of vinegar powder and cut it into strips (of any thickness).
15. Put vinegar powder into a container and add an appropriate amount of soybean sprouts and spinach. (Wash the soybean sprouts and spinach, blanch them in water, boil them in cold water, drain the water, forget to take a picture)
16. Add salt water, garlic juice, and Sichuan pepper water.
17. Add an appropriate amount of chili oil and stir evenly.