Chongqing snacks Maoxuewang's practices are introduced in detail: Chongqing snacks
Technology: other Maoxuewang's production materials: main and auxiliary materials: duck blood, venetian blind, eel, yellow throat, fungus, bean skin, Flammulina velutipes and sandwiches. Seasoning: pepper, pepper, etc. Mao Xuewang's introduction: There is an ancient town in Shapingba, Chongqing, which is called Ciqikou. The water pier is like a forest, and merchants come and go, which is very lively. Ciqikou in the ancient town thus occupied the aura of a river. 71 years ago, a fat lady set up a stall selling chop suey soup in the street of ciqikou ancient town Water Terminal. She cooked the soup with pig's head meat, pig's bones and peas, added pig's lung leaves and fat intestines, and put in ginger, pepper and cooking wine, which was very delicious. By chance, Mrs. Pang put fresh pig blood curd directly into the chop suey soup, and found that the more boiled the blood curd, the more tender it became and the more delicious it tasted. Because this dish is hot and eaten now, it is named Maoxuewang. Time passes silently like Jialing River. Today, Mao Xuewang has led the army of Sichuan cuisine and swept the north and south of the river. Spicy temptation has improved and innovated the traditional Maoxuewang, and constantly carried forward the characteristics of its soup, such as bright red, spicy and delicious, and thick taste. It is a famous Bashu dish worth tasting quickly. Features of Maoxuewang: Nutritional components: Duck blood is of high nutritional value, rich in protein and various trace elements, such as iron, copper and calcium. Flavor characteristics: spicy, fresh and fragrant, and the juice is rich and full of flavor. Main efficacy: Duck blood has the effects of enriching blood, clearing away heat and toxic materials, and preventing and relieving iron deficiency anemia. Teach you how to make Maoxuewang, how to make Maoxuewang (1) Put pepper, pepper, bean paste, ginger, garlic and salad oil in a pot, stir-fry with low fire, add soup and remove the residue, and then add seasonings such as monosodium glutamate, sugar and vinegar.
(2) Slice the main and auxiliary materials into thin slices, add them into the boiled red soup, put them into a container after boiling, and sprinkle with chopped green onion.
(3) heat the salad oil, add pepper and pepper, pour out the fragrance, and quickly pour it on the main and auxiliary materials. The method of Chongqing snack chrysanthemum crisp is introduced in detail: Chongqing snack
technology: fried chrysanthemum crisp production materials: Shui Pi: special powder 15 kg, lard 3.75 kg. Crispy: 11.5 kg of special powder, 5.25 kg of lard, and pigment according to national standards. Filling: 12.5 kg of red bean paste (or crispy noodles) and 7.5 kg of cooking oil (fried oil). Introduction of Chrysanthemum Crisp: Chrysanthemum Crisp is a fried variety in Sichuan-style cakes, which has a high level of technology and beautiful shape, such as blooming chrysanthemums; The compound petals are stretched, yellow and red, and the color is elegant and pleasing to the eye. It can be served as a feast or a refreshment. Characteristics of chrysanthemum crisp: specifications: chrysanthemum-shaped, with distinct petals and complete body shape. Color: yellow and red, elegant and light. Structure: loose, not exposed, no impurities. Taste: crisp and slag-melting, sweet and delicious. Teach you how to make chrysanthemum crisp, how to make chrysanthemum crisp 1. Leather: leather can be divided into Shui Pi and oil crisp. Shui Pi is prepared by mixing special powder and lard with water (1 kg of special powder and 1.4 kg of water) for about 3 minutes; Crispy oil is made by mixing special powder with melted lard evenly. Shui Pi and pastry are both red and yellow, for standby.
2. Crisp-wrapped: use water bag to make crisp. Red water bag red pastry, yellow water bag yellow pastry. After wrapping, roll it into a rectangle, roll it back, press it into a rectangular block, then overlap the red and yellow crisp blanks (the two colors of crisp blanks can alternate), and then wrap it.
3. molding: after the crisp blank is wrapped, it is rolled into a spherical shape and cut into petals with a hair tool. The flap can be divided into three knives and six flaps or four knives and eight flaps. When cutting the flap, it should be cut from the top to below the waist, and the depth should be no leakage.
4. frying: use a special silk spoon to hold the product and fry it in the pan. The frying oil temperature is 141 ~ 151℃, and the time is about 11 minutes. When the product is stretched like a flower and cooked thoroughly, it can be cooked.
preparation method of crispy noodles: the recipe of crispy noodles is: 25 kg of special powder, 12.5 kg of Sichuan white sugar powder, 2.5 kg of melted lard, 5 kg of fresh eggs, 1.375 kg of baking powder and about 5 kg of water. The above ingredients produce 51 kg of crispy noodles. When making, stir Sichuan white sugar powder and eggs for 3-5 minutes, then add baking powder and flour and stir evenly. Chongqing snacks: Chongqing snacks
technology: stir-fried butter peanut candy production materials: Sichuan sugar 23.5 kg, peanut kernel 22.5 kg, cream 2.5 kg, baking soda 511 g, salt 151 g, production oil 151 g, liquid glucose 3.75 kg, vanillin 31 g. Introduction of butter peanut candy: butter peanut candy is a famous product of Chongqing Guanshengyuan Food Factory, which has a history of more than 41 years. Its preparation method is based on peanut chocolate, which not only has the same characteristics as crispy peanut products, but also has salty taste in sweetness, making the taste more comfortable and delicious. As early as 1941s, it was praised by Chinese and foreign consumers, and it still maintains the original features of this product. Features of butter peanut candy: specification: square, with complete and uniform particles, smooth bottom and peanut particles visible on the side. 181 ~ 211 capsules per kilogram. Color: The sugar body and peanut kernel are grain yellow. Organization: crisp and delicate, without softness. Taste: sweet, crisp, slightly salty, no peculiar smell. Teach you how to make buttered peanut candy, how to make buttered peanut candy. 1. Stir-fry the peanuts and select them first: boil the sugar water to the boiling point, then add the peanuts, and cover and cook for about 5 minutes when the sugar water rises to the boiling point again. When the temperature reaches 115℃, remove the cover and cook for a while. When the temperature reaches 125℃, add butter, stir-fry and cook. When the temperature reaches about 141℃, serve the pan.
2. put baking soda and vanillin after the pan is finished: first, mix baking soda and vanillin into paste with water, stir-fry them while feeding, stir-fry them for 21-31 times after the pan is put in, then pour them on the chopping board, spread them out, scrape them flat, and shape them with a hob after cooling.
3. The operation should be quick and accurate: the scraping action should be fast, and the times of frying should be strictly controlled. The practice of Chongqing snack Hechuan peach slices is introduced in detail: Chongqing snacks
Technology: Boiling, stewing and stewing. The production materials of Hechuan peach slices are: 23.75 kg of stirred sugar, 1.4 kg of white sugar, 1.25 kg of flour, 18.75 kg of cake powder, 1.5 kg of honey rose, 1.25 kg of extracted sugar and 9.5 kg of pulp walnut kernel. Introduction of Hechuan Peach Chips: Hechuan Peach Chips was founded in 1841. It is made of fine glutinous rice, walnut kernel, Sichuan sugar, honey rose and other raw materials, and is one of the famous local products in Sichuan Province. It is characterized by fine powder, softness, thin slice, tearing like "Joe brand", white color, sweet taste, and strong peach kernel and rose fragrance. In 1917, he won the Panama Gold Award at the Panama Expo. In 1926, at the "Flower Fair" in Chengdu, two peach chip factories in Hechuan won the special prize and the first prize respectively. It was rated as a quality product in 1979 by Sichuan Commercial Bureau. Features of Hechuan peach slices: specifications: smooth section, uniform thickness, rectangular slice, 9.2 cm long and 3 cm wide. More than 441 tablets per kilogram. Color; Jade white, shiny. Organization: Soft and crisp tablets, which can be spread freely and rolled up, without binding, without removing peach kernels, sugar seeds and impurities. Taste: sweet and moist, with peach kernel and rose fragrance, and a fragrant aftertaste. Teach you how to make Hechuan peach slices, and how to make Hechuan peach slices. 1. Material selection: Choose large glutinous rice, screen off impurities and broken rice with a sieve, wash it with hot water at 51 ~ 61℃ for about 11 minutes, scoop it up and drain it, and cover it for 21 minutes to spread it out for use.
2. Stir-fry rice: stir-fry the covered glutinous rice with oil-made river sand, and the fire will be strong. Stir-fry 1 kg of rice per pot. When it is required that the glutinous rice "runs over", scoop up the pot quickly and remove the sand with a sieve.
3. grinding and returning powder: the fried glutinous rice is ground into fine powder by an electric mill and sieved by a 91-111-eye sieve. The sieved powder is called "fire powder". Put the "fire powder" on the air table to absorb water and regain moisture for more than 3 days, until the powder is kneaded by hand to form a ball, which is the powder back. In summer, the reclaimed powder should be fried with low fire and cooled before use.
4. Stir sugar: add water to Sichuan white sugar, put it into a pot to melt and boil according to the ratio of 11: 3, then purify it with egg white or soybean milk, remove impurities and sugar bubbles, add maltose (5% of Sichuan white sugar) and continue to cook until it reaches about 131℃ in summer and about 121℃ in winter, and drop the sugar water into cold water to form a dough. After taking out the pan, add oil and stir until the sugar and oil are fully mixed and turned into sand, then put it on a chopping board for cooling, roll it into fine sugar powder with a rolling pin, and use it after sieving.
5. Pulping peach kernels: finely prepare bleached walnut kernels, chop and sieve them, select the broken peach kernels with uniform particles, extract them with syrup, add honey rose and Sichuan sugar and mix well.
6. Mixing and potting: After fully mixing the flour and the stirred sugar, pot them in three layers, with 1/3 of the bottom and top layers, and 2/3 of the mixed peach kernel in the middle layer. All three layers should be leveled with "copper border", and finally, they should be compacted and leveled.
7. stew cake: put the cake blank in a pot in hot water for 2-3 minutes, then let it stand and regain its moisture, and slice it the next day when the cake is soft and compact.
8. Slicing and packaging: pour out the stewed cake blank and slice it by machine. I love Chongqing's gourmet junior high school composition 811 words
My hometown is Chongqing, which is called "gourmet paradise".
there are beautiful scenery, rich products and many characteristics! The first feature: it is spicy and delicious, full of juice, and an out-and-out flavor snack.
Snacks include: chives noodles, Maoxuewang noodles, longevity fish noodles, spicy noodles, Pengshui chess noodles, people's livelihood hot and sour noodles, corn oil tea, ghost town wonton soup, and so many varieties are the same as the stars in the sky! But I'm still a little confused. What is "Pengshui Chess Face"? Is there a chess piece in it? ! Also, what do you mean by "ghost town wonton soup"? ! Is there a ghost in the copy? ! These names are really strange! However, most snacks still make my mouth water.
The second major feature is some scenic tourist attractions: the most famous one is the Three Gorges of the Yangtze River, which says, "Emei is the best in the world, and the Three Gorges is the best in the world!" It must have lived up to its reputation.
The Three Gorges of the Yangtze River, each with its own characteristics, is wonderful: Qutang Gorge, Wuxia Gorge, and Xiling Mountain, * * * isomorphic into a colorful and magnificent picture.
There are also some tourist attractions that are very good. They are: Tongjing, East Hot Spring, fairy mountain, Yongchuan Chashan Bamboo Sea, North Hot Spring, South Hot Spring, Furong Cave, Changshou Lake, Xueyu Cave ... Hehe, I want to go to the hot spring area most. If I go to Chongqing, I must go to the hot spring! ! ! In fact, there are many features in Chongqing waiting for you to discover! I love my beautiful hometown, and I love the great rivers and mountains of my motherland! I love Chongqing's delicious food. There are many characteristics of Chongqing, including the diaojiao building on the riverside, the bustling skyscrapers in the city center, and the great pole, but the most interesting thing is the delicious food in Chongqing. The Hometown of Cuisine Chongqing Composition 51 words
Among all kinds of cuisines in Chongqing, hot pot is the best and most famous.
All the year round, all kinds of hot pot restaurants, large and small, with high-grade decoration or simple storefronts, can be seen everywhere.
in the cold winter, when a family gets together and walks into a hot pot restaurant, a strong heat wave blows on your face, and your whole body is warm.
The man greeted with a big smile and handed over the menu.
as soon as you order a good dish, you start to choose the bottom of the pot.
there are red soup and clear soup.
Generally, there are "Yin-Yang Yuanyang Pot", "Jiugongge" and "Pot-Eating Pot".
after selecting the red soup, the waiter served the red soup pot with a lot of pepper and pepper floating in it.
light the stove, and the oil will gradually boil, so it's time to eat.
... Hometown Cuisine About Chongqing Cuisine
Chongqing Hot Pot, also known as Maodu Hot Pot or Spicy Hot Pot, originated from the extensive catering methods of boatmen on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly beef Maodu, pig's yellow throat, duck intestines and beef blood.
Bashu is known for its "taste-oriented" and "spicy" eating habits, which are seasoned with peppers and prickly ash, and later developed into a peddler.
Chongqing hot pot has rapidly spread throughout the country with the spring breeze of reform.
From Golmud, the hinterland of Gobi in northwest China, to Shanghai, an international metropolis on the coast of winter sea; From Harbin, the ice city in the north, to Haikou, the capital of Coconut Island, there are all Chongqing hot pot restaurants, and the unique flavor of Chongqing hot pot can be tasted everywhere.
It's really delicious that Chongqing hot pot is popular all over the country, with infinite charm.
However, the development of authentic Chongqing hot pot is conservative, and the large-scale Chongqing hot pot technology has never been spread abroad, and has always been developing in the form of joining.
The joining fee ranges from tens of thousands to millions, and the storefronts have strict regulations, ranging from hundreds of square meters to thousands of square meters. Not to mention the decoration money, the store rent and joining fee alone make the majority of small and medium-sized investors look at the hot pot and sigh.-Only rich people dare to think, can they do it, can they join Chongqing hot pot and earn the rolling financial resources brought by hot pot.
Chongqing Hua Fei Food Technology Promotion Service Co., Ltd., under the strong demand of consultants and franchisees, after three years and hundreds of repeated studies, finally took the essence of the soup and brine preparation and the production of ingredients in famous hot pot restaurants in Chongqing, and organically combined the dross, making the taste of Chongqing hot pot more overbearing and perfect, leading the consumption of hot pot to a broader market, promoting the continuous development of Chongqing hot pot business, and making Chongqing hot pot management more scientific and humanized.
It is said that in the twenties and thirties of last century, the Ma brothers opened the first red soup beef omasum hotpot restaurant with beef omasum as the main dish in Chongqing.
Around the light year of the Qing Dynasty, beef omasum hotpot began to appear at banquets in Chongqing.
During the Anti-Japanese War, hot pot restaurants in Chongqing developed greatly, and hot pot restaurants were opened all over the streets, among which the famous ones were Yunlong Garden, Shuyuan, Yisiyi, No Return after Drunk, Qiaotou and so on.
on this basis, it evolved into a hot pot in modern Chongqing.
Chongqing hot pot culture is rich and unique.
First, it shows the inclusiveness of China cooking.
The word "hot pot" is not only the name of cookware and utensils, but also the unity of techniques and eating methods with cookware and utensils.
Secondly, it shows the harmony contained in China's diet.
From the adoption of raw materials and soup materials to the coordination of cooking techniques, we seek differences from the same and sum up the differences, so that meat and vegetarian, raw and cooked, spicy and fresh and sweet, tender and crisp and rotten, fragrant and strong alcohol are beautifully combined.
Especially in folk customs, Chongqing hot pot presents a scene and psychological feeling of harmony and dripping, creating a cultural atmosphere of "concentric, gathering, sharing and having fun".
the third is popularity.
Chongqing hot pot comes from the folk and sublimates into the temple. No matter it is a peddler, a servant, a high official, a scholar, a businessman and a farmer, or a man with green hair and a white hair, its consumer groups cover a wide range and the per capita consumption times are beyond the reach of other places.
As a kind of food, hot pot has become the representative of Chongqing cuisine and the city's business card, so that people say, "If you don't eat hot pot when you go to Chongqing, you don't go to Chongqing."