Daoxiao Noodles
It is the most representative noodle in Shanxi, which is unique in the world and has a history of hundreds of years. According to legend, after Mongolian Tatar invaded the Central Plains, the Yuan Dynasty was established. In order to prevent the "Han people" from rebelling and revolting, all the metals in each household were confiscated, and ten households were required to use a kitchen knife, which was used in turn to cut vegetables and cook, and then returned to the Tatars for safekeeping. One day at noon, an old woman made a stick and sorghum flour into dough and let the old man take the knife. As a result, the knife was taken away by others, so the old man had to return it. When he left the Tatar gate, his foot was touched by a thin piece of iron, and he picked it up and put it in his arms. After returning home, the pot kept ringing, and the family waited for Daoxiao Noodles. But the knife didn't come back, and the old man was so anxious that he suddenly remembered the iron sheet in his arms. He took it out and said, use this iron sheet to cut the plane! When my wife saw that the iron sheet was thin and soft, she muttered, how can such a soft thing cut noodles? The old man said angrily, "cut" and "cut" don't move. The word "chop" reminds my wife that she put the dough on the board, picked it up in her left hand and held the iron piece in her right hand, and stood by the boiling pot to "chop" the noodles. One piece fell into the pot, cooked, fished out and put in a bowl, and poured with marinade, so that the old people could eat first. The old man ate and said, "Very good, very good. I don't have to take a kitchen knife to cut the plane. " In this way, one spread to ten, ten spread to hundreds, and spread all over Jinzhong. Up to now, in Pingyao, Jiexiu, Fenyang, Xiaoyi and other counties in Jinzhong, men and women will cut noodles. Later, "Fengyang" gave birth to Emperor Zhu (Zhu Yuanzhang), unified China and established the Ming Dynasty. This kind of "noodle cutting" spread among social vendors, and after many reforms, it evolved into the present Daoxiao Noodles. Daoxiao Noodles is moderate in hardness, soft and tough. Whether it is pickled, fried or cold, it has a unique flavor, such as adding a little vinegar.
Physical fitness
This is a fine product in Shanxi people's recipes, including white flour picking, sorghum picking, miscellaneous grains picking and so on. Use special chopsticks to pick the tip of white flour on a special iron plate (commonly known as "pick board"). The tips picked by experts are the shapes of the two ends in the middle circle, and some can pick out long tips 2 ~ 3 times wider than iron plates, with special skills. The trick is to stretch the noodles with the chopstick head and quickly pull them away from the iron plate with the chopstick tail as soon as the noodles leave the iron plate. This kind of pasta is unique in operation, soft and delicious, easy to digest, and unique in collocation with fried meat, fried sauce and vegetarian dishes.
Wipe the surface
Press the mixed white flour on the flat-eyed eraser, drop it into the boiling water pot and cook it, and serve it with various toppings and brine. This kind of pasta is easy to chew and digest, and is suitable for the elderly and people with bad teeth.
Pull a piece
After mixing the noodles, roll them into noodles and cut them into strips more than an inch wide. Pull it into the boiling water pot with your hands (the size is the same as your fingers) and cook it with various toppings. This kind of pasta is simple and slippery.
Lehe noodles
Put the stirred noodles into a special leaky bed, forcing the noodles to fall into the pot from the uniform holes below. When the noodles are pressed to a certain length, cut them from below with a knife, and cook or pickle them with topping.
Pick a fish
Put the soft surface on the panel with handle, end the panel with one hand and use iron chopsticks with the other.
Pick a fish
Or push wooden chopsticks down into the pot one by one, such as small fish jumping in the water. This kind of noodles is soft, smooth and easy to digest, and can be eaten with meat toppings or gravy.
Cat ears
White-faced cat ears
It looks like a cat's ear, small and exquisite, and it tastes tough and delicious. The method is to mix white flour, oat flour or sorghum flour and roll the flour into dough pieces. Cut it into small squares, push it into thin slices with your thumb and naturally roll it into the shape of a cat's ear. If it is served with mutton seasoning, it will taste more beautiful.
Rice husk oat flour roasted laolao
Made of oat flour with high nutritional value, knead the flour, knead it into small oat flour dough, then wrap it around your fingers, make an oat flour roll, and then steam it in a cage.
head
Brain is a special breakfast in Taiyuan, and it is a soup food. In a bowl of soup paste, put three pieces of fat mutton, a lotus root and a long yam. The condiments in the soup are yellow wine, distiller's grains and astragalus. When tasting, you can feel the mixed fragrance of wine, medicine and mutton, which is delicious and delicious, and the more you eat, the more fragrant it is. Has the functions of nourishing and promoting blood circulation. Every year from the Lunar New Year to the spring, most halal hotels in Taiyuan have "brains" listed.
Zhan pian
Special food and cooked food around Taiyuan, Shanxi. The leaves of spinach, celery, beans and eggplant are cooked in dry flour, mixed with vinegar (fried with vinegar, salt and chopped green onion) or dipped in water.
3 Special Snacks Editor
sausage
It's a summer snack in Wuxiang. It is made of buckwheat flour, rich in nutrition, sweet in taste, and has the function of clearing away heat and toxic materials. Compendium of Materia Medica contains: "Reducing qi, relaxing intestines, grinding stagnation, eliminating heat, reducing swelling, wind pain, removing white turbid leucorrhea and diarrhea due to spleen accumulation." It is characterized by bright brown color, refreshing and non-greasy, eliminating fire and satisfying hunger. Therefore, it has become one of the most popular and common foods for the broad masses of the people.
Scar cake
There is an ancient custom in Jinzhong and Jinnan. When a child is full moon, grandma's family or relatives and friends always bring a packet of crispy "scar cakes" to congratulate him. This crisp and fragrant scar cake, also called stone cake, is made by kneading dough with oil, putting the ground pancake on a stone heated in a furnace and slowly baking it into Scrooge's scar, hence its name. Among them, Fan Shi Scar Cake is the most famous.
Wanto
Also known as enema, it is another flavor snack in Shanxi. There are white flour bowls and buckwheat bowls. When eating, cut into strips with a knife, season with garlic vinegar, or stir-fry with cold salad or oil. In the streets of Baode, Hequ, Pianguan and Daixian in northwestern Shanxi, stalls selling dishes can be seen everywhere. Pingyao, Yuci and Taiyuan often stir-fry with bowls and plates of white flour, commonly known as "fried enema".
The most famous is the buckwheat dishes in Liulin, where the buckwheat dishes are tough and tasty. Mainly because of the good water and soil resources, it is suitable for making this kind of snacks. The main seasonings are spicy oil and vinegar, and adding garlic foam will taste better.
Buckwheat noodles
Add warm water and quicklime water to make up, remove the riverbed and press it into a boiling pot, remove it and put it into a mixed soup of salt and vinegar, pour in minced mutton and add some mature vinegar. This tastes strange.
tofu
Also called old tofu, it is made of sugar water. After boiling, add wet powder, add soaked oil noodles, add bean curd, and season with onion, salt and pepper. Its color is golden red and bright, and its mass is slightly thicker. Scoop it into a bowl, add dried seaweed, kelp, leek foam, pepper and drizzle with sesame oil, which is Shanxi people's favorite breakfast.
Xiao yi huo Shao
Huoshao is a unique pastry snack in Xiaoyi County, Shanxi Province. Xiaoyi fire can be divided into salty fire, sugar fire and vegetable fire. Salty fire is wrapped with salty salt and fennel and baked with tobacco. When eating, it will be more delicious if it is accompanied by chopped green onion, garlic, vinegar, soy sauce, salt and monosodium glutamate.
The production of sugar fire will put the old yeast, alkaline noodles and cold water into a basin and stir it into a thin paste, then pour in flour and dough, knead it repeatedly with cold water until the dough is smooth, and cover it with a wet cloth for 30 minutes. At the same time, brown sugar, sesame paste and osmanthus fragrans are stirred into sugar paste. Then put the dough on the greased chopping board, rub it into long strips, cut it into pieces, flatten it, and roll it horizontally into thick pieces five inches long and three inches wide. Then, lift the left end of the thick piece of dough with your left hand (thumb up, other four pointing down), swing it to the right of the chopping board with the back of your wrist (with even force and neat movements), and slam it over the chopping board. Spread the sugar paste evenly on it, hold the left end of the dough with your left hand and gently stretch it outward, while rolling the dough from right to left with your right hand, rub it evenly, pull it into a dough, knead it into a peach shape, and press it upward into a round cake. According to this method, complete all the remaining squares. Heat the wok with low heat, apply sesame oil, put the baked biscuit blank on the wok for about five minutes, then turn it over and bake the front side (about ten minutes on both sides). Then put it in the oven and bake it to a sauce yellow with low heat.
Meat and vegetables are different when cooking and burning. Chop pork or mutton into minced meat, add radish and cabbage, add pepper, salt, ginger foam, monosodium glutamate and onion, and stir to make stuffing. Vegetables cooked over high fire are mixed with seasonings. Mix noodles with warm water, add soda, knead well, and cover with a wet cloth for 30 minutes. Spread the flour on the chopping board, put the baked dough on it, rub it into round strips, pull it into flour, press it into round skin, wrap the stuffing, tear off the dough at the closing place, press it into round cakes and bake it with a hammer.
The way of cooking is different, and the taste is different, but the characteristics of * * * are soft but not sticky, fragrant and delicious, with even layers and crisp texture, which is suitable for hot food.
The fire in Xiaoyi is said to be related to "burning Zhongyang Building". In the center of Xiaoyi Old Town, there is a Yong 'an Market, and there is a magnificent Gu Lou-Zhongyang Building in the city center. According to legend, this building was built in the Han and Wei Dynasties. Since the establishment of the county in Han and Tang Dynasties, Xiaoyi has been an important town with colorful cars and businessmen, and many people come and go from the county seat to the city. Anyone who comes to this city will be there, looking at its buildings and exclaiming: How high it is! From generation to generation, the reputation is very good. And filial people are often proud of it. Everyone said, "Half of my Xiaozhongyang Building is still in the sky!" This statement really means deceiving heaven, and it has annoyed God for a long time, so he sent Vulcan down to burn it.
April 15, the year of Xinmiao, Shunzhi, the Qing Dynasty, the Yong 'an Fair, and the four streets downstairs in Zhongyang, with shops scattered, bustling and lively. People in food stalls are tasting all kinds of snacks.
At noon, the market is booming. In Zhongyang, there is a gray-haired and ragged old man selling fire downstairs. The old man frowned as if he were depressed. While making a fire, while repeatedly selling loudly; "Come and buy a fire, swallow it, and it won't burn." The strange hawking voice of the old man attracted everyone to watch. A young man asked the old man, "How much is it?" Weng replied, "One hundred and twenty gold and one thousand and twenty silver". "Small fire, so expensive, strange!" The onlookers talked about it in succession, feeling very strange and puzzled. The old man said angrily, "I think my fire is small, just wait!" " "Say that finish, the old man closed the door and left. Just after noon, Zhongyang Building suddenly caught fire, and in a short time, it became a pile of rubble.
Afterwards, people linked the fire in the central building with the appearance of the old man selling fire, thinking that this was a revelation from God. Therefore, people in the city generally eat fire, thinking that if they don't eat fire, the fire will burn the house and the villagers will follow suit. Since then, it has become a dietary custom of the Yi people. Up to now, in Xiaofen area, fire is eaten on New Year's Eve, which is called "turning over and burning".
Shouyang dried bean curd
"Shouyang Dried Bean Curd" is a traditional local product of Shouyang, with smooth and brown appearance, golden inside and solid taste, which has been praised by consumers for many years. However, due to the backward production mode, the traditional manual production is the main performance, that is, the product quality is unstable. When vacuum packaging is used, the taste and flavor of the product are obviously lower than that of fresh dried tofu. It restricts the industrialization pace of this traditional famous product and becomes a common problem in today's bean product processing industry. In view of the above technical problems, fresh dried tofu can be stored at room temperature for 10- 15 days, or stored for 6 months without using vacuum packaging bags to keep its color stable and smell natural; Dried bean curd has stable shape and good compressive and tensile properties; In order to maintain and develop this famous product without changing its quality technology or process.
Shouyang dried bean curd has a long history, bean curd workshops are all over rural market towns, and Shouyang dried bean curd uses local high-quality soybeans. Due to the suitable soil and climate, Shouyang soybean is full of granules, rich in protein, fat, vitamins and other nutrients, with many varieties, high yield and pure and excellent bean quality. Dried bean curd refined by traditional technology has low sugar content, slightly salty taste, delicate flavor, high protein and fat, high vitamins, low cholesterol and high nutritional value. Shouyang dried bean curd is widely used in restaurants, families, tourism, military supplies and many other aspects. Shouyang Douganhuo 1993 Silver Award of Shanxi First Agricultural Products Expo, 1995 Silver Award of National Agricultural Products Expo. [ 1]
4 Pingyao pasta editor
Pingyao pasta has a long history and distinctive features, especially miscellaneous cereal pasta, which is a must in Shanxi, no matter from the variety pattern or seasoning collocation. "China pasta is in Shanxi, Shanxi pasta is in Jinzhong, and Jinzhong pasta is in Pingyao", which is Pingyao people's affirmation of hometown pasta culture. Pingyao used to be an important town in the north-south commercial corridor of China in history, where the dining habits of various places gathered, thus forming its own dining style. There are more than 100 kinds of pasta recorded in history. Its pasta, fine coarse grains, fine cooking of flour and rice, rich seasoning and endless aftertaste are deeply loved by guests from all directions.
Grains noodle
Pingyao people are good at making coarse-grain pasta, which is characterized by coarse and fine, and fine and thick. Coarse grain flour is made of edible sorghum, corn, bean flour and potato flour. There are 37 common kinds.
1. Cooking food is noodles cooked in boiling water, served with seasonings and vegetables.
Sorghum flour products shovel. Put the dough on the hand board of eating tools, such as table tennis bat-shaped hand board and wood, and shovel it into the pot with a flat shovel. After cooking, add vegetables and seasonings and serve.
Holding sorghum flour products. Mix the dough thinly, hold the dough tightly with your hands, flow it into the pot along your fingers and cook it, and add vegetables and seasonings when eating.
Fish-rubbing sorghum flour or wheat flour products. The dough the size of corn kernels is round, squashed with two palms, and looks like a small fish. After cooking, eat it with vegetables.
Sorghum flour products for orphans. Flatten the mixed noodles, put them on the hand board, squeeze them into thin strips along the board with chopsticks and put them in the pot. Add vegetables to eat after cooking.
Chopping board sorghum flour or corn flour products. Mix the noodles with moderate hardness, roll them flat with a rolling pin on the chopping board, cut them into thin slices with a knife and put them in the pot. Cook them and add vegetables to eat.
Liu Liujian bean flour products. Mix the bean powder with the dilute solution, pick it up with chopsticks and pour it into the pot. Cook it a little. Serve with seasonings and vegetables.
Rice, corn flour or sorghum flour products. Stir the noodles evenly, and rub the radish, melon, etc. evenly with a hoe. Cut into pieces or thin slices. The wooden frame around is well-shaped, with a raised metal plate in the middle and a flat hole on it. The upturned scaly part is a thin blade. Rub the noodles into the pot, cook them with porridge, and add seasoning when eating.
Wipe sorghum flour and corn flour products. Rub the noodles into flat strips in a pot and cook them in the pot. Add vegetables and spices when eating.
Braised sorghum noodles, bean noodles, potato flour products. The basic structure of putting the kneaded noodles on the bedside noodle sipping tool is similar to that of boiling, except that there is a copper sheet in the middle, and the holes in the copper sheet are in a small circle. The wooden pickaxe is repeatedly squeezed with the tool for pressing the bed, and the round short strips are squeezed out, cooked in boiling water, and various dishes and condiments are added when eating.
Sorghum flour, corn flour, bean flour products. Kneading tool, barrel shape, wall thickness. A copper sheet with a small round hole is fixed below. Noodles can be pressed into small short strips with a cork, which functions like a sipping bed and is squeezed into thin short strips for cooking. Add seasoning and vegetables when eating.
River fishing buckwheat noodles and sorghum noodles. Mix the noodles and cook them in boiling water with a river fish bed. Add vegetables and seasonings and serve.
Bowl with orphan sorghum flour and corn flour products. Mix the noodles carefully, put them in a bowl, and squeeze them into the pot along the edge of the bowl with chopsticks to cook. Add vegetables and spices when eating.
Pasty corn flour, wheat flour, buckwheat flour products. Sprinkle the noodles evenly into the cold water that is being heated in the iron pot, and stir with a rolling pin or spatula to make them gradually mature without burning the pot and look like jelly. When eating, add "dip in water" (seasoning water), which is usually made by boiling tomatoes or vinegar with onions, garlic and peppers. This is the hometown pasta that people like to eat.
Various corn flour, sorghum flour or buckwheat flour products. Rub the dough vigorously, take the dough the size of soybean grains, press and slide it on the palm of the other hand with your thumb, and put it into boiling water to cook it in a curled shape. Add Tonga seasoning when eating.
Fish-dragging corn flour, sorghum flour products. Beat the noodles into paste, and dip the vegetables in the batter with green leafy vegetables such as cabbage and green vegetables in a boiling water pot. UAN 13 Put the food in boiling water and cook it slightly, then dip it in seasoning water to eat.
The foreskin surface is also called silver-coated gold? iN 13kuei53t？ Id number 13 Wheat flour, corn flour and sorghum flour products. Roll wheat flour into round slices, put corn flour or sorghum noodles in the middle, flatten and roll into slices, cut into strips, put them in a pot, and add vegetables when eating.
Chutu sorghum flour products. Boil the vegetables until they are 70-80% mature, put them into the cut noodles and cook them directly.
Boil a knot in one's heart Mix the coarse corn flour, pat it into a round block about four centimeters in diameter, put it in a pot and cook it with millet porridge. When you eat it, eat it with soup and get pickles.
2. Steamed food refers to pasta that is eaten after being steamed in a steamer.
Gulai corn flour, sorghum flour products. Cut beans, yam eggs, zucchini, etc. Add flour, knead into small particles, steam in a cage, or eat directly or fry.
Mix Shiwowo sorghum noodles with boiling water, pat small pieces of noodles into palm-sized slices, steam them in a cage, cut them into slices after coming out of the cage, and serve them with vegetables or seasoning water, or stir-fry cooked food.
Spiral sorghum flour or oat flour products. Mix the dough with boiling water, knead the thumb-sized dough into small fish-like slices with two sharp ends, flatten them, squeeze them into a spiral shape on a straw grate (a round grate made of sorghum straw) with a flat shovel, steam them in a cage, dip them in seasoning water, and cook them with tomatoes.
Wowotou mixed coarse corn flour with cold water, made into small balls, steamed in cages and served with pickles.
Steam the sorghum flour with boiling water and rub it evenly, take the thumb dough, rub it into a foot-long thin round strip with two tips on the chopping board, steam it in a cage, and add seasoning water, salt, pepper and garlic water to serve.
Stir the distilled sorghum noodles with boiling water, knead them into curly pieces with boiling water, steam them in a cage, and add yellow vegetables, seasoning water, pepper and garlic water to eat.
Sudden smoke: mix sorghum flour with boiling water, roll it into thin slices, roll it into a tube, steam it in a cage, cut it into thin strips, and add seasoning to eat.
Cake will be made on a yellow day. Mix the ground corn flour, add sugar to ferment, steam in a cage, and then eat pickles.
Mix sorghum flour or oat flour with boiling water, squeeze the dough into shells, columns, screws, etc. with both hands or marble boards, steam and add seasoning water to eat.
Sticky piles of corn flour and wheat flour products. Mix flour and shredded zucchini into a thick batter, add seasoning, bake it in a dry pan, and eat it directly after cooking. This is one of the most distinctive foods in Pingyao.
Sorghum flour products with rotten seeds. Stir the flour with water until it is about the size of sorghum particles, steam it, stir fry and serve. When eating, marinate it.
Vegetable horn sorghum flour products. Mix the noodles with boiling water, roll them into round slices, put carrot stuffing in the middle, knead them into cones and steam them.
Add noodles to black vegetables or shredded yam, knead them into egg size, steam them in a cage, and dip them in the mixed juice to eat. For the old food, it has been eliminated.
Rub black vegetables. Mix black vegetables and sorghum flour evenly with water, make them into small fish shapes, steam them in a cage, dip them in mixed water, and eat them when cooked. This food has also been eliminated.
Black-and-white cabbage nest Mix black-and-white cabbage and sorghum flour evenly, knead into a round shape the size of a sweet potato, and steam it in a cage. Old food has been eliminated.
Bean curd residue and sorghum flour products. Add a little flour and seasoning to bean curd residue, mix well, knead into steamed bread and eat directly. Old food has been eliminated.
Third, oven food is food baked with tobacco seeds.
Roasted corn flour products. Mix fine corn flour with oil and water, make it into a cake, and then bake it on a baking tray.
Huang Er fried corn flour with seasoning and diluent, scooped it onto hot rice with a spoon, spread it out with a stall and cooked it, and ate it directly.
Fourth, other categories.
Fried noodles and corn flour products. Wash and dry the corn granules, put fine sand in the pot, fry the corn granules and grind them into flour. When eating, stir it into a ball with boiling water and fill it with pickles. This kind of food is seldom eaten now. In the old society, the food carried by people who went out to work was not easy to deteriorate for a long time, and it was easy to eat bad.
Flour and rice noodles
Flour and rice flour food is a kind of food for Pingyao people to adjust their lives and improve their taste. Since the late 1980s, coarse grains have gradually faded out of people's dining tables. Flour and rice have become the main characters on the dining table, while coarse grains are used to adjust the taste. Some coarse grain foods, such as corn flour and boiled bumps, have been eliminated. Flour rice food is made of wheat flour.
First, noodle noodle food is the protagonist of Pingyao noodle food, mostly cooked, ***46 kinds. Described as follows:
Mix the noodles with willow leaves, roll them thin with a rolling pin, cut them into willow leaves, cook them and serve them.
The oblique mouth will mix the noodles, cut them into diamond-shaped noodles with a knife, cook them in a pot, and then you can eat them.
Mix the dough with a long rolling noodle, cut it into thin and long noodles, cook it and serve it. This is the most common way to eat, and it can be used to make longevity noodles.
Fine rolling cuts the mixed noodles into thin, thin and long noodles. Unlike long rolling noodles, it is thin and tastes similar.
Cut the dough into thin slices five inches wide and three minutes thick, then cut into thin strips and cook in a pot. Add vegetables and seasonings and serve.
Dip the noodles into strips one inch wide and two feet long, cook them in a pot, and then take them out. Dip it in "water" and serve it with tomatoes and seasoning.
Knead a knot in your heart to make the dough soft and hard. First knead the dough into sheets, hold the dough in one hand, pull it to the size of a fingernail with your thumb and forefinger, twist it slightly, and put it in a pot to cook with vegetables and seasoning water. This is one of Pingyao people's favorite pasta, and it is a good thing to entertain guests. In the old society, a knot in one's heart was not small, and it was also used as a standard to test whether a new wife was competent for housework.
Mix the dough, take the soybean-sized dough, slide your thumb on the palm of your other hand to curl it, cook it in boiling water, and add vegetables and seasonings to serve.
Pick the tip, add salt to dilute the wheat flour, put it on a plate or hand board and cut it into the pot along the edge with a pick needle. After cooking, adjust the dishes to eat.
Daoxiao Noodles kneaded the dough repeatedly, rolled it into smooth dough, supported it with one hand and made of steel with the other, cut it into an inch and a half along the edge with a blade and put it into the pot. Add vegetables or minced meat to eat after cooking. This product is flexible and smooth and has a unique flavor. Daoxiao Noodles is a fine product of Shanxi pasta, and it is also one of the top five pasta in China.
Roll the dough into a strip five inches wide and thumb thick, and roll it into several stacks. The dough is shaped like an ordinary kitchen knife with handles at both ends. Dough is put into a pot with steel, and seasonings or vegetables are added when eating.
Cut beans and zucchini into cubes and cook until half cooked. Adjust the seasoning, put Daoxiao Noodles on the dish and stew together. Add shredded cucumber when eating.
Clean and dilute the wheat flour, rub it into short pieces with a hoe and cook it in a pot. Add some vegetables or minced meat when eating.
The chopping block will roll the noodles into thin strips, cut them into strips about three inches long and five centimeters wide with a knife, cook them in a pot and eat them with vegetables.
River fishing is used to make noodles thin. The fishing bed in this river is used as a cooking tool. There is a leak at the bottom, so the noodles can be pressed into slender strips and cooked in a pot. Add Sao seeds to eat.
Wowofan will cook the cut raw noodles into porridge and eat it with soup. Named after the noise when cooking noodles.
Hinge Yu Ri repeatedly kneaded the dough, rolled it into a noodle stick like a rolling pin, cut it into fry along the edge with scissors, cooked it in a pot, and served it with tomato soup.
Knead wheat flour repeatedly with salt and water, roll it into thin slices, cut it into thin strips, toss it into thin strips by hand, cook it in a pot, and add vegetables or minced meat to serve.
Second, steamed stuffed bun.
Steamed buns are not much different from other places. Vegetables, meat or sugar as stuffing, fermented noodles as skin, wrapped and steamed in a cage. There are steamed, boiled and fried.
Boil the wheat flour in the bag, roll it into the skin, fill it with meat and vegetables, wrap the buns into buns the size of walnuts, put them in a flat-bottomed, thick-edged, high-covered flour cooker, fry them and make them fragrant. This is an authentic Pingyao pasta specialty that has never been seen anywhere else. This kind of food is a kind of flavor snack that rural children want to eat after visiting Pingyao City.
Steamed steamed bread is similar to the usual practice, so this is omitted.
Corner day is a cross, and the practice is omitted. This is the most advanced hospitality and holiday food in people's eyes.
Jiaozi, a hot noodle, is mixed with wheat flour in boiling water, slightly rolled into skin, wrapped with carrots or minced meat, steamed in a jiaozi-shaped cage and eaten directly or dipped in seasoning water.
Third, the stove food refers to the food baked in a pan.
Cookies are the main food in the stove, which are divided into coarse grains and flour and rice. Wheat flour is called cake, and coarse grains are called fire.
Make cakes with salt, oil and good wheat flour and barbecue them in a hot pot or pot.
The practice of steaming cakes is unknown and needs to be verified.
Making cakes,
Raw material formula: leather: cooked standard powder 12kg brown sugar 2.25kg edible oil 1.5kg maltose 5kg sodium bicarbonate 20g water 4kg filling: cooked standard powder 1kg soft candy 3kg honey 1.75kg osmanthus 250g pulp: sugar 3.5kg maltose 7.5kg honey. Method of making 8 kg sesame seeds: 1. Kneading: First pour the cooked flour on the chopping board and spread it into a circle, then add water to dissolve brown sugar, pour maltose and cooking oil, stir well, heat and boil, pour the dough into a circle, and add sodium bicarbonate to form a dough with moderate hardness. 2. Stuffing: First, mix the cooked noodles, brocade sugar and osmanthus evenly, then heat the honey and pour it in and rub it evenly. 3. Blanking: Weigh 24 grams of skin and 6 grams of stuffing, and wrap them into balls to be fried. 4. Frying: When the oil temperature rises to about 200℃, fry it in a pot. Soak the blank in cold water before frying to remove floating surface and reduce impurities in the oil pan; It can also prevent stuffing and peeling. Fry in an oil pan until the blank floats brown and can be taken out when there are small cracks on the surface. 5. Sticking hemp: When the pulp is cooked to about 1 16℃, pour the fried and cooled semi-finished product into water for a while, take out the sticky hemp and stick it evenly. Quality standard: shape: spherical, uniform in size, 20 per kilogram. Color: brownish yellow, evenly attached to ivory sesame seeds. Structure: crisp, soft, brushed, toothless and free of impurities. Taste: Sweet and delicious, with honey and osmanthus fragrance.
Fried cakes are made by mixing wheat flour and soybean flour into a thin paste, spreading it on tobacco with a spoon, turning it repeatedly, cutting the baked pancakes into thin strips and mixing with vegetables or seeds.
Dry flour cake is made by mixing wheat flour evenly, kneading it into a cake shape and baking it with tobacco.
Bread is made of wheat flour by mixing, fermenting, flavoring, making cakes and baking.
Put the smooth pebbles into a stone dry cake pan, heat it, mix wheat flour with eggs and oil, make it into pancake shape, and bake it on the stone.
Shortcakes and wheat flour are oiled with water; Wheat flour and pure oil are mixed, and two kinds of dough are made into flat cakes, baked and baked.
A nest of crispy wheat flour is mixed with oil, which is made by proofing, drawing into silk, flattening into balls and hammering.
Jujube mud cake is made of wheat flour, wrapped in jujube mud and baked.
Mix sugar cake with wheat flour, wrap with brown sugar, bake, bake.
Meat patties are made by mixing wheat flour and meat stuffing, which is called stuffing cakes.
After the wheat flour of the vegetable cake is fermented, the cabbage stuffing is roasted and cooked.
Add eggs, vegetable oil and boiled melon water to the moon cake wheat flour and stir well. Take a thin piece, with brown sugar, sesame seeds, green silk and other fillings in the middle, and put it in the shell of the moon cake to make a special device for moon cakes. It is made of jujube or pear wood, with a concave pit in the middle, engraved with various beautiful patterns, so that it can be spread into cakes with certain patterns when rubbing patterns and placed in the sand.
Reunion dinner is the same as moon cakes, but the size is different. Its diameter is about one foot and five inches, and there are various patterns on it. On the night of Mid-Autumn Festival, it is used to worship the moon, and then cut into pieces, one for each family, which means reunion.
The chopped green onion cake wheat flour is mixed with chopped green onion, rolled into thin slices and baked.
Fourth, frying refers to food frying. The main foods are:
Mix the oil cake with soft yellow wheat or soft millet flour, steam it in a cage until it is flexible and stiff, knead it evenly, roll the egg-sized dough into a thin shell, fill it with red beans, red dates and saccharin, and fry it until it is cooked.
Fried dough sticks are very common, so they are omitted.
Oil twisted wheat flour is mixed with oil, salt and melon water, kneaded into strips, then twisted into strips and fried.
Oil bergamot and oil twist are the same, like bergamot.
Like oil twist, oil flower is mostly chrysanthemum-shaped.
Oil balls are made in the same way as oil dough twists, the size of red dates, wrapped with sesame seeds and sugar.
The method of oil twisting is the same as that of oil twisting.
Verb (abbreviation of verb) other categories
Bowl-shaped jiaozi Pingyao Bowl-shaped jiaozi is a famous flavor snack in Sanjin. Folk songs include "Three Treasures of Pingyao, Cooked Meat, Bowl-shaped jiaozi and Case-shaped Cake". During the Guangxu period of Qing Dynasty, Dong Xuan, a famous chef from Nanpu, Pingyao, summed up the previous experience and created Pingyao Bowl with good fragrance. In the 26th year of Guangxu (1900), Empress Dowager Cixi passed Pingyao on her way from Beijing to xi 'an, and after eating a bowl made by Dong Xuan, she was full of praise and gave her a generous reward. The method of making Pingyao Bowl is unique. First, make wheat flour or buckwheat flour into paste with warm water, then add oil, salt, chopped green onion and other condiments, stir them evenly from thick to thin, put them in a small dish, steam them in a cage and cool them. The color is light yellow, not touching each other, and the volume keeps folding. It can be eaten cold or hot. When cold mixing, cut the bowl into strips and put it in a plate, add vinegar, garlic paste, sesame paste, sesame oil, Chili noodles and aniseed water, and mix well to serve; Stir-fry with cooked lard or sesame oil, stir-fry the bowl with onion and garlic, add yam, shredded eggs or bean sprouts, and cook with soy sauce, vinegar and aniseed water. More than a hundred years later, Pingyao bowls and pots were deeply loved by the masses. Bowl and pot stalls can be seen everywhere in temple fairs and markets in urban and rural areas.