Its practice is not complicated. After the vinegar is poured out, the vinegar residue is put into several large pots respectively. Then add a proper amount of water to the basin, and the vinegar residue in the basin becomes paste. Then take out the vinegar residue from the paste in the basin by hand, and squeeze it several times above the basin to make the juice fall into the basin until the vinegar residue in the basin is squeezed out. But sometimes the bad rice cake can't be completely dug out of the pot by hand, so you need to find another big pot, put a bamboo basket on it, and pour out the viscous liquid in the bamboo basket, which can play a filtering role. At this time, the liquid left in the basin is the useful component for making vinegar residue powder. After two hours, pour out the ten layers of clear water floating in the basin and add a small bowl of flour to the basin; At the same time, mix the juice and flour evenly. Scoop it into a round gong for making dough, then take it out in less than half an hour like steaming dough, ice it in cold water 10 minute, and then put it on the chopping board and invert it to make pieces of vinegar residue powder.
When eating, cut into strips with a knife, then add chopped green onion and leek, add salt, oil, vinegar and ginger.
On a business trip to Baoji, local friends treated me to a meal of Xifu vinegar powder at the farmhouse.
Xifu is the collective name of Baoji counties with Xi 'an as the center and west of Guanzhong Road.
When it comes to Xifu vinegar powder, I'm afraid not many people know it, but it's not an exaggeration to list it as a famous food in Shaanxi, because it has a profound cultural heritage and can be traced back to the Shang and Zhou Dynasties. At that time, in Shaanxi, farmers had their own custom of making vinegar. In sunny spring, a kind of thorn grows on sunny hillside, which is the raw material for vinegar. Pick it, scald it with boiling water, and mix it with the dregs of grains to make vinegar koji. After the vinegar is brewed, the vinegar residue is filtered, and the remaining starch and wheat flour are mixed into a very thin batter, which is poured into an iron basket, steamed in water, cooled and cut into thin strips with a knife, and then mixed with vinegar, salt, garlic water and red pepper to form a unique Xifu vinegar powder, which is slightly sour in taste, rich in fragrance and has an appetite after eating.
If you have a chance to visit Xifu's farmhouse, don't forget to try Xifu vinegar powder.