Bameng Nianpi [Inner Mongolia Bayannur Specialty]

What is Bameng Nianpi? Authentic Inner Mongolia Bayannur specialty: Bameng Nianpi

Content summary:Do you want to know what Bameng Nianpi is? This article is a detailed introduction to the local specialty of Bayannur, Inner Mongolia - Bameng Niangpi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Bameng Niangpi. The full text takes about 13 minutes to read, mainly including the basic introduction of Bameng Niangpi and its nutritional value? What are the product characteristics of Bameng Nianpi? How did the history of making dough in Bameng come about? The production method of Bameng fermented skin, etc

Basic Introduction of Bameng Nianpi

Bameng Nianpi is a major specialty snack in Hangjinhou Banner, Bayannur City, Inner Mongolia. It is famous for being processed from wheat flour produced in the Hetao Plain, with a milky white color, semi transparent texture, refined dough, and rich and mellow soup. Specially loved by women, it is also an essential cold dish for entertaining guests. It has now developed into a variety of flavors that can be mixed with buckwheat flour and beef tendon flour, offering a wide range of options

Wheat flour is rich in protein, carbohydrates, vitamins, and minerals such as calcium, iron, phosphorus, potassium, and magnesium. It has the effects of nourishing the heart and kidneys, strengthening the spleen and thick intestines, removing heat and quenching thirst. It is mainly used to treat internal restlessness, irritability, thirst, diarrhea, abscess, external bleeding, and burns

Don't think that fermented leather is unremarkable. It is soft, smooth, sour, spicy, delicious, and appetizing. It is one of the most popular varieties of Bameng's characteristic snacks, loved by people of all ages and genders. For those who like to drink, it is an essential delicacy, especially favored by women. Business is booming all year round, and summer is the peak season. Fermented leather is not only a street snack on a table or a few benches, but also a popular cold dish variety for banquets in various large hotels, restaurants, and dining establishments

How did the history of making dough in Bameng come about

Despite the danger of aftershocks, the father and son of the He family stumbled back and saw that their courtyard had been flattened, and their daughter-in-law was lying in the courtyard. He Lin rushed forward, shaking her arms and shouting, "Liulan, Liulan, you can't leave!" With this shout, Liulan woke up, and the father and son burst into tears and laughed. The three of them were spared. In this earthquake, the entire Liu family perished, and the father and son of the He family helped Liu Lan mourn her loved ones before returning to the He family kiln. We need to eat to rebuild our homes! A little bit of white flour and mixed flour dug from the soil was quickly eaten up, leaving Liulan at a loss. Suddenly, she remembered that the dough she kneaded that day was still in the jar, so she quickly reached out to scoop it out. However, the dough was gone. A slippery string of noodles was scooped up, and there was some thin paste soup in the jar. It was a bit sour when smelled, and the dough had been soaked and fermented

If you want to make steamed buns without mixing dry noodles, what should you do? Liulan added some earth alkali to the sour soup, and when stirred, a wheat aroma overflowed. She decided to set up a charcoal fire and scooped the batter onto the steamer cloth to steam it. Unexpectedly, the steamed dough was very fragrant and smooth, and when it was cooled, it was even more tender and palatable. Not long after, the batter was steamed into thin pancakes and filled with large tables. Finally, it was a pity that Liu Lan threw away the slippery noodle skewers. She followed the same recipe and steamed a bun with a honeycomb like texture all over her body, which tasted fragrant and chewy

Liu Lan's invention of fermented skin in a moment of desperation quickly spread throughout the area of Shaozipo, and became popular in Tianshui City. Gluten became the first choice for vegetarian food in temples and courtyards, and some poor people even made a living by selling fermented skin. Through mutual exploration and learning, they summarized a catchy rhyme:

Tianshui fermented skin fragrance, with secret ingredients:

Water salt mixed with garlic mustard, chili mixed with fennel;

Use vinegar to light up the dragonfly, and boil sesame sauce in a clay pot

Vegetable and beef slices have a long aftertaste after eating

Method for making Bameng fermented skin

[Ingredients] (100 bowls) 10 kilograms of flour, 500 grams of refined salt, 10 grams of alkali flour, appropriate amounts of mung bean sprouts (blanched), cooked vegetable seed oil, soy sauce, vinegar, sesame paste, oil splashed chili, etc

[Process] is divided into four steps: making noodle paste, steaming in a cage, cutting strips, and seasoning

(1) Making noodle paste. Put the flour into a bowl, add water in batches. Add 10 kilograms of water to the first batch, stir with a wooden spoon to make a thick paste, add 250 grams of refined salt, continue to add 5 kilograms of water, stir vigorously to make a thin paste, and finally add 1 kilogram of water. At the same time, dissolve 10 grams of alkali flour into water and pour it into the bowl. Continue to stir evenly and lift it with a spoon until it can be pulled into strips, which is the batter

(2) Cage steaming. Place a clean cloth in the steamer, pour in a thin layer of paste, and steam over high heat for 10 minutes to complete

(3) Cut strips. Flip the dough over onto the table, apply cooked vegetable oil, stack it on the table, and let it cool. When cutting, lay the dough flat on the table, flatten your left hand, punch your thumb back, gently press down on the dough, and cut straight with a knife in your right hand. The left hand keeps moving against the knife, while the knife held in the right hand keeps cutting. A piece of fermented dough can generally be cut with 100-150 cuts

(4) Seasoning. Usually packaged in 100 grams per bowl. Put the blanched green bean sprouts into the bottom of the bowl, then put the fermented skin, and then mix in sesame paste, refined salt, soy sauce, vinegar, and oil sprinkled pepper