Ba Meng Niang pi

A popular food processed with wheat flour for making skin in Bameng. Mix an appropriate amount of alkaline flour (preferably the alkali called "Peng Ash" made by indigenous method) into wheat flour, and mix it with warm water to form a hard dough; After several times of kneading, the dough is kneaded evenly and smoothly, and then it is put into a basin for continuous kneading and washing with cold water, and the starch is washed away until the dough is washed into a honeycomb-like soft gel. This gelatinous body is called "gluten" after steaming. After the washed starch water is precipitated, pour out the floating water, spoon the precipitated batter in a cage covered with steaming cloth, and steam it into a round cake with a thickness of 3 minutes, which is called "stuffed skin". Another way is to scoop the batter into a special iron pan (commonly known as "stir-frying pan"), cook it in a water bath and peel it off from the pan. The former is the steaming method, and the latter is the distillation method. Steamed brown, thick and fat; The distillate is yellow and shiny, thin and tender.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)