The deep-fried noodle, oil cake, spicy hot pot, cold skin, clove elbow
Clove elbow, also known as prairie elbow, is a special flavor food in Yinchuan. Its flavor is fat but not greasy, thin but not firewood, soft and rotten mouthfeel, mellow flavor, is a traditional dish of Yinchuan Tongfuju Restaurant.
The production method is: elbow first by prairie hair, scraping and washing, skin clean and clean, and then by the white boiled, color, change the knife, fixed bowl, cage steaming, pouring juice. The operation of each process is very delicate, coupled with the selection of materials, seasonings in the cloves of the rich, unique flavor, popular with customers.
Hand grasping mutton
is a traditional local flavor food in Ningxia, with Ningxia "beach sheep" in the capricorn cooking, lean meat, tender meat, easy to digest, no stink, rich in protein. Finished product color and flavor, no greasy feeling. Hand grasping mutton into the restaurant, its cooking technology continues to improve, the preparation of ingredients is also ready.
The production method is: the capricorn cut into 2 pounds of large blocks, into the boiling water, plus pepper, small seedlings incense, star anise, cinnamon and apricot, orange peel and other seasonings, stewing to the handheld lamb bone and a shake and the bone meat separation is complete. Prepare a variety of seasonings, such as: sesame paste, tofu milk (into juice), pickled leek flowers, soy sauce, vinegar, scallions, garlic, chili oil, etc., and then according to the hobby of each person to mix in a small bowl, with a handful of lamb dipped in the sauce to eat.
Sugar and vinegar Yellow River carp
is a specialty of Ningxia flavor food. The method is: firstly, remove the scales of the Yellow River carp, disembowel it, remove the internal organs, and wash it; then cut it into oblique knife lines on the back of the fish, and then wrap it in yellow paste, deep fry it in the frying pan until it is golden brown, pick it up and put it on the plate, pour it with the pre-cooked sweet and sour sauce that is ready. This dish is bright in color, beautifully shaped, burnt on the outside and tender on the inside, fresh and delicious, is a delicious delicacy of "South of the River".
Braised Haggis
Braised Haggis has a unique flavor. The production method is: the sheep's internal organs, head and hooves, after careful rinsing, into the pot of boiling water to cook and fish out, cut into silk. To the original soup into the cut shredded haggis, plus onion, ginger, garlic, red chili oil, monosodium glutamate, coriander, that is, into the braised haggis. The red is chili oil, green is green onion and coriander, oil color below the milky white soup, drink a mouthful of fresh soup and eat a mouthful of haggis, not nasty and not greasy, flavor mellow and rich.
Steamed lamb
Ningxia flavor snacks. Ningxia lamb tender and delicious, not greasy mouth, no stink. The best choice of lamb breast fork, upper spine parts, chopped into rectangular strips, washed with cool water, placed in a bowl, put ginger, onion, garlic; then put a few raw peppercorns, steamed in a cage for 30 minutes or so; and then buckled to the soup plate on the table, on the table: with vinegar, garlic sauce, salt and other flavoring. This steamed lamb, white and tender through the red, the flavor of the good enough to be comparable to chicken and duck.
Crispy chicken for the Yinchuan local flavor snacks. With boiled chicken fried. The production method is: the first cooked hen boneless skin, chicken meat torn into long strips, mixed with salt, sesame oil, monosodium glutamate. Another 3 egg whites, draw a good foam paste, add starch, white flour half, stir well; half of the foam paste is poured into a flat plate smeared with oil, and then put into the chicken strips, with the remaining half of the foam paste will be wrapped up chicken strips. Put the wrapped chicken strips into a 7-percent hot frying pan and deep fry until white and yellow, then cut 2 knives and 3 strips, then cut crosswise, plate, and dip in pepper salt to eat. It is crispy and tender, fresh and delicious.
Pigeon fish In the Yellow River in the territory of Ningxia Zhongwei, Zhongning, produces a very valuable fish - pigeon fish.
The pigeon fish has a limited habitat, the shape of the carp, but the body is narrow and sharp mouth. Caught with a "sticky net", when it is "sticky" standing on the net, at first glance, the form resembles a pigeon falling on a tree branch, so it is named "pigeon fish". Yellow River pigeon fish belongs to the carp family, body length of 25 to 30 centimeters, belly fat, small eyes, the whole body light red, bright, silver-white luster. Its scaly armor is not much, the meat is tender and less bone spines, after steaming mellow aroma, fresh and delicious. In feudal society, the royal palace held a feast, whenever someone is drunk, that is, eating pigeon fish to sober up, the effect is very good. In the Qing Dynasty, Ningxia pigeon fish has been used to the court tribute, for this reason, the people also called it "court fish", and circulated a praise pigeon fish saying quot; heavenly goose meat, mountain chicken, than the Yellow River pigeon fish.
The pigeon fish is not many, so it is very precious. It lives in the fast-flowing canyon of the Yellow River and is not easy to catch. Winter it sank to the bottom of the river hibernation; early spring awakening, March, April spawning; summer Yellow River flood season water is particularly turbid, it had to surface for air, this time for people to catch a good opportunity. Pigeon fish are very attached to their hometown, no matter how far they are washed by the Yellow River flood; after waking up, they also have to wade a long way, migrate against the water, and return to their hometown.
Lamb Ningxia's lamb to the benefit of soil and water, no stink. 2 ~ 3 months of lamb meat is the best, tender and not greasy mouth. Lamb chopped into square pieces, can be stir-fried, can be steamed, but also cassoulet. Eat with Ningxia special wolfberry wine, more unique flavor.
Ingredients: lamb, celery, vermicelli, red pepper, green onions, salt, monosodium glutamate, vegetable oil.
Preparation: frying pan into the appropriate amount of vegetable oil, will be chopped into pieces of lamb into the pan with high-fire stir-fry, while stir-frying add celery, vermicelli and other ingredients, stir-fry until the lamb is broken into the raw. When eating, can be accompanied by rice.
Features: bright red color, soft meat, mellow taste.
Capricorn Lamb Neck Meat Stewed Astragalus
Capricorn Lamb Neck Meat Stewed Astragalus will be washed with warm water, put into a casserole dish, add cold water, and then boil with high fire, then slow simmering with a gentle fire. Cut the sheep capricorn neck meat along the bone joints, and cut it in half from the center of the bone joints. Put it into the water to soak for 30 minutes, then put it into the soup pot to cook a little, fish out and control the water. Then the simmering astragalus soup and neck meat and put into the casserole on the fire, skimming foam, put seasoning packets, scallions, salt, until the meat is rotten juice, remove the scallions and seasoning packets, loaded into the soup plate on the table. This dish has a nourishing and lifting effect, is commonly used in Ningxia therapeutic delicacies.
Mutton and wolfberry buds
Mutton and wolfberry buds will be washed and cut into thin slices of mutton, packed into a bowl, add salt, pepper water marinade to taste, then add egg white, water starch to grasp the batter. Wolfberry buds with cold water to remove the bitter flavor. Starch the meat in 60% of the heat of the oil sliding, break the raw after the oil control. Stir frying spoon to leave a moderate amount of oil, placed on the fire, put the wolfberry buds stir fry, while adding refined salt, pepper water, horse ear-shaped onion slices, ginger water, broth, monosodium glutamate, pour into the meat, thickening with water starch, sprinkle with softened Chinese wolfberry granules, drizzle with oil, turn the spoon to plate. This dish white, green, red color, taste fragrant and delicious, unique flavor.
Hand-meat mutton
Hand-meat mutton is a famous traditional snack, Ningxia region around the production, especially in Wuzhong City production is the most famous, has been hundreds of years of production history, it is also known as Wuzhong hand-meat mutton. In the past, due to the street stalls along the sale, eaters to the hand to grab, which is the origin of the word "hand grab". Now do not have to eat by hand, but still use the word "hand". Hand grabbed mutton can also be used as a large dish on the table.
Characteristics: white meat tender, flavorful and not greasy. Raw materials: 8-12 months old sheep capricorn sheep 1 (commonly known as dense teeth sheep, each net weight of 16-18 kg), pepper, ginger, salt, three oil.
Preparation: after the slaughter of sheep capricorn sheep will be the whole sheep cut into three large pieces (waist before the long cut into two pieces, after the waist for a piece), soak clean blood in a large mouth cooking pot. Boil and skim off the froth, then put pepper, ginger, change to micro-fire cooking for more than 4 hours. Cooked and fished out to cool that is to become. The whole sheep can be eaten, or sliced or chopped. Eat mainly three kinds of hot food (sliced and steamed on the cage hot dipped in triple oil), cold food (sliced and dipped directly into the salt), fried food (pan frying hot, frying while eating).
Braised waist column The sheep spinal cord into the pot to cook, fish out to cool, with a knife gently scrape the outer skin, tear off the skin, cut into 3-centimeter-long segments. Stir frying spoon on a high flame, pour broth boiling, put spinal cord, fungus, salt, pepper, pepper water, ginger juice, green onion, monosodium glutamate (MSG), skimming foam, thickening, dripping oil, sprinkle parsley that is. This dish tastes soft and tender, nutritious, is a good nourishment for young and old.
Cold noodle skin
Cold noodle skin, thin as paper, cut into strips, yards of shredded meat, cucumber, mustard, vinegar, sesame oil and other sauces into. Taste sour, numb, spicy, fragrant, cool and delicious, color and flavor.
The specific method of cold skin is: first of all, use cold water to adjust the surface, the surface after kneading evenly, and then put into the basin with cold water soak for about ten minutes, and then hand scrubbing, scrubbing net starch after the remaining piece of elasticity is very good and smooth and delicate dough, known as the surface of the essence. Take it out, use a special towel to dry the water stains on the noodle essence, and then put it into the cage pot to steam for about forty minutes, the noodle essence is ready. And washed in the basin of noodle water in the precipitation after three hours, the top of the water will be poured out, replaced by water, into the alkali, stirred evenly, and then scooped into the pot of steaming, each pot of steaming about five minutes can be steamed well.
Ningxia three flavors
Buckwheat stirring the first flavor, buckwheat flour rolled into a popular pasta. Ningxia during the Qianlong period of the Qing dynasty buckwheat dough as tribute to the emperor. Its practice is to use the appropriate amount of buckwheat flour with a certain proportion of salted water, stirring to thin and soft, kneaded into smaller pieces of fine soft and smooth dough; and then with a special long ago supported in the pot along the top of the pressure bed, pressed into the vermicelli noodles and make it fall directly into a pot of water has been boiling, cooked and then fished out of the mixing of vegetable oil, edible can be cold or hot, plus shredded meat, scallions, cilantro, chili peppers, green radish slices, such as the modulation of the fresh soup dish, accompanied by sliced garlic or minced garlic. Accompanied by sliced or minced garlic, flavored vinegar, sesame oil and other seasonings, can be eaten. Buckwheat is also a good herbal medicine. It has the function of broadening the intestines to lower the gas and clear the heat and detoxification.
The second flavor of the stuffed skin, also called cool skin. There is a saying: "Cold days to wear fur skin, hot days to eat stuffed skin." When making stuffed skin, the first high-quality wheat flour appropriate amount of mixing and kneading into a dough, and then put into the water scrubbing, until the dough becomes a net gluten when the gluten is taken out, so that the pasta water precipitation into a paste; and then pour the paste with a spoon appropriate amount of floating in a pot of boiling water in a large thin iron plate, spread evenly and a little thin as appropriate, covered with a steamer for a few minutes that is cooked, and so on and so forth, and so on, and so forth, and so forth, and so forth, and so forth, and then scooped; and finally, flattening and spreading out, and then a little long time with a steamer to cook. The last step is to flatten the gluten and steam it for a longer time until it is cooked. Both with drying, to be a little cooler that is peeled off the iron plate, will stuffed skin cut into slightly wide strips, gluten cut into inches long square. Stuffed skin and gluten into about eight to two pick up in the plate bowl, accompanied by the preparation of soy sauce, vinegar, salt, chili oil, mustard juice, garlic, chives and other seasonings, stirring can be eaten. It has the tenderness and softness of cold noodles, but also the freshness and flavor of cold noodles, and can be eaten in all seasons.
The third flavor of braised haggis is the most interesting snack with a Hui flavor. After slaughtering the sheep, pick out the heart, liver, lungs, belly, pour off the dirt, repeatedly rolling in boiling water scrubbing, until completely clean, while boiling in the pot, the liver is easy to cook should be fished out ahead of time, the rest of the more hours of cooking to the through-cooked. Food will be chopped into shredded slices, white broth into the cut haggis appropriate amount, add ginger, garlic, chili oil, green onions, parsley, salt, soy sauce and other seasonings, red, green and white, fragrant, pleasing to the palate. The so-called "head meat rot, hoof tenderness, thick juice".
The Ningxia Hui drink tea in a bowl is also quite elaborate, drink tea with the left hand to cup, right hand grabbed the cover, with the cover will be floating on the top of the white sesame gently blowing scrape, drink tea while chewing sesame, tea can be eaten after the cup of dried fruit.
Capricorn neck meat stewed astragalus
Astragalus washed with warm water, put into a casserole, add cold water, first burned with high fire, and then slow simmering with the fire. Cut the sheep capricorn neck meat along the bone joints, and cut it in half from the middle of the bone joints. Put it into the water to soak for 30 minutes, then put it into the soup pot to cook a little, fish out and control the water. Then the simmering astragalus soup and neck meat and put into the casserole on the fire, skimming foam, put seasoning packets, scallions, salt, until the meat is rotten juice, remove the scallions and seasoning packets, loaded into the soup plate on the table. This dish has a nourishing effect, is commonly used in Ningxia therapeutic delicacies.