1. Huaxi beef noodles
Xingyi's beef powder has won the Dienis World Record, and its taste is absolutely excellent. But if you go to Guiyang first, you can also try the beef powder in Huaxi. Huaxi, the birthplace of Huaxi beef powder, is a famous snack in Guizhou. The main raw materials are beef, sour lotus and radish. Beef powder made from a variety of precious Chinese herbal medicines is unique, and the soup is delicious and fragrant. Everyone who has eaten is full of praise. Huaxi beef powder is made of fine yellow cattle, refined rice flour and tender beef bones, and boiled into fresh and thick soup, accompanied by smooth steamed rice flour, mellow beef, appetizing sauerkraut and fresh coriander. It's delicious and worth eating.
In Guizhou, many people don't like to eat spicy food, so if you can eat spicy food and add the fried Chili noodles unique to Guizhou, a bowl of steaming beef powder with all colors and flavors will emerge. Huaxi beef powder has a unique flavor and is deeply loved by people. In addition to the taste, drinking a bowl of original beef soup with attractive aroma and rich taste is also a delicious enjoyment. People regard it as breakfast, lunch, dinner and snack food, which can be eaten anytime and anywhere.
It's easy to make a bowl of beef powder with Huaxi flavor. The first step is beef, which is also very particular as a side dish on beef powder. First, wash the beef, cut it into large pieces and cook it in a pot. After the pot is boiled, the blood foam is removed repeatedly, and a proper amount of pepper, star anise, kaempferia kaempferia, Amomum villosum, fragrant leaves, cinnamon and dried peppers are wrapped together with gauze. The residue is all in gauze, and the ginger slices are put into the pot and stewed with the beef on low fire until the beef is basically cooked. Take out half of it and cut it into diced meat with the square size of 1 cm. If there is beef tendon, cut it into diced meat and put it in another pot to continue stewing until it is crisp and rotten. The other half is completely cooled, generally cut into pieces with a width of 3 cm and a length of 5 cm for later use for more than 4 hours. Beef suet is refined into butter and put in a separate container for later use. This completes the beef on it.
Followed by the rice noodles inside, Guizhou is a big flour country. There are many kinds of flour here, each with its own unique flavor. They are all made of rice. The rice noodles inside are bleached with clear water, then made into paste Chili noodles, baked with dried Chili, not too broken, with some pieces, and then soaked in sour lotus white. When eating, take it out of the pickle jar, cut it into small pieces and put it on a small plate as a side dish. Sauerkraut, cut into1.5-2cm long sections; Turnip is cut into 8 mm segments. The requested side dishes are almost ready.
The last materials are ready, let's start cooking. First, put rice flour (with acid powder and fine powder, generally about 150g-200g beef powder) into a bowl of boiling water, then take it out and put it into a soup bowl, spread Niu Niu slices on the rice flour, cover the stewed diced beef or beef tendon, add a proper amount of sauerkraut and a little butter, and finally pour in the boiled broth and sprinkle with grease. In this way, a bowl of beef powder with Guizhou characteristics was made. One thing to remember is that the meat slices should be cut thin and the rice noodles must be scalded through the heart.
In order to ensure the clear soup, it is best not to add soy sauce and oil pepper, and paste pepper noodles according to everyone's taste. The original Tonga has a proper amount of salt, which is not enough according to taste. This becomes a bowl of authentic beef powder. Have you learned? Now you can do it.
2. Red oil rice tofu
Rice tofu is also a highly recommended snack. Some people will say when they see the title, why tofu again? Do people in Guizhou like it so much? Actually, you are all wrong. Rice tofu is actually not tofu. Although it looks like tofu, it is actually made of rice, not soybeans like tofu. This kind of snack is very famous in Sichuan, Hunan, Guizhou and Hubei.
Although I don't watch Redmi tofu, I think it is very spicy. It's just red oil. Red oil smells good. It's the oil in pepper, which won't make you feel greasy. Oil-rice tofu is one of the most popular specialty snacks in Guiyang and even Guizhou. Soybean crisp, peanut crisp, rice tofu tender, bean sprouts sweet, black kohlrabi strong, oily and spicy, can relieve summer heat and relieve hunger.
Summer is the most popular time for red oil rice tofu. When people go shopping and travel, there is always a bowl of red oil rice tofu to satisfy their appetite, and their families often buy it for lunch, cold dishes and supper. As long as you go to the vegetable market and weigh one catty, two jins of rice tofu and add some seasoning, the family can have a refreshing meal. Speaking of drooling, it is not difficult to eat such delicious rice tofu.
Raw materials are also very common, including rice, soybean, lime, red oil, onion, ginger, mung bean sprouts, peanuts, pickled radish, black kohlrabi, sesame oil, soy sauce, garlic, vinegar and monosodium glutamate. These materials are all made of all-rice tofu, which is easier to make. Now let's study together.
The first step is to make rice tofu first. You can make more when you cook, and you can put it in the refrigerator if you can't finish it. First, wash and soak the prepared rice for 4 hours, wash and soak the soybeans for 5 hours, and grind them into pulp with a stone mill. The ratio of rice/soybean/water is generally 1: 0.5: 4. After grinding, put it in a pot, boil and cool it to about 50 degrees, and mix it with a little lime water. After mixing evenly, use enamel. Is it simple? The first step is that simple.
Then we started making ingredients. If you like peanuts, fry them. If you like soybeans, just soak them and fry them. Then, prepare some onions. Chop onion into chopped green onion, ginger into fine powder, garlic into mashed garlic, and float in a little cold water. Blanch mung bean sprouts with boiling water, drain water, cut pickled radish into pieces, and chop black kohlrabi into fine powder. So the ingredients are almost ready.
The next step is mixing. First, prepare a bowl, cut the rice tofu into squares with a knife, put it in the bowl, pour red oil, add onion, ginger, mung bean sprouts, fried peanuts, fried soybeans, pickled radishes, black kohlrabi, sesame oil, soy sauce, garlic, vinegar and monosodium glutamate, and mix well to serve. Is it particularly simple? Do it simply.
3. Tofu balls
If you don't eat tofu in jiaozi, you really haven't been to Guiyang. Although there are all kinds of snacks in Guiyang, some old Guiyang must remember that there was such a jingle about Guiyang snacks before liberation, which read: "Tofu is booming in jiaozi, lotus leaf cakes and cakes; It's a long story. "A big bag with a brush head, a bunch of wonton" sounds very smooth, but the bean curd jiaozi referred to in this "jingle" was founded by 1874 in jiaozi, Lei Jia. At this time, it is necessary to introduce the cultural background well.
According to legend, Tongzhi of Qing Dynasty was thirteen years old. After the death of Emperor Tongzhi, the court ordered the whole country to ban slaughter for three days, and all officials and people were not allowed to eat meat. Guiyang, located in the southwest border, is no exception. After the ban on slaughter came out, the business of tofu mill became prosperous. At this time, Lei Duanzao and his wife Lei Santai, who live in Guiyang and make a living by opening a tofu mill, see that this is a good opportunity to expand their business. They think that since the government forbids people to eat jiaozi, they simply make jiaozi out of tofu.
So, they tried to make tofu, adding proper amount of salt, alkali, spices, chopped green onion and other seasonings, stirring them evenly, kneading them into balls the size of walnuts, and then frying them in a vegetable oil pan for sale. Surprisingly, this little fried tofu was loved by Guiyang people as soon as it came out in jiaozi. The shrewd "Lei Santai" defined the division of production and operation, and the business became more and more prosperous. At that time, "Lei Jia Tofu Maruko" became a famous snack in Guiyang. So far, it has become a famous snack on the streets of Guiyang.
However, from the first generation to the third generation, this delicious Lei Jia tofu meatball shop has been located in three archways in Guiyang. Due to the strict material selection principle and production technology formulated by Lei Santai, business was very good until the early liberation. 1956 after the public-private partnership, due to the need of work, the third generation of Lei family, Lei Congxing and his wife, were transferred to different units by the government, and this family-owned shop was closed. At that time, many people felt sorry for it.
1960 The government calls for the development of famous snacks in Guiyang. Taking this opportunity, Lei Congxing and his wife returned to their old jobs and restored the old name of Lei Jia Tofu Zi Yuan. However, due to the need to demolish the original shop in road reconstruction, Lei Congxing and his wife had to operate at Zhonghua South Road 102 at that time. Although it was reopened in a narrow alley, it did confirm the old saying that the old Lei Jia store, which was not afraid of the deep alley, was still full of customers after its opening. It is worth mentioning that 1960, when Premier Zhou Enlai visited Guizhou, he tasted "Lei Jia Tofu Maruko" and was full of praise. This is also a very memorable old shop.
So how is this kind of snack that even the Prime Minister thinks is delicious? It's also very simple. How can I say that snacks in Guizhou are the most delicious food made from the simplest materials? This handed down snack is even simpler. The materials are soybean, alkali, onion, ginger, monosodium glutamate, pepper, star anise, edible oil, soy sauce, pepper noodles, chopped green onion, sesame oil, vinegar and pepper noodles.
Let's see if it's an ultra-simple material. 1. The first step is to soak soybeans for a period of time and then grind them into slurry to make sour soup tofu, then add soy milk, alkaline water, onion, ginger, monosodium glutamate, pepper, star anise and other condiments and stir them evenly according to a certain proportion, and then knead them into round cakes as big as eggs, so that the fried tofu is brown in color and has a honeycomb heart.
Heat the vegetable oil in the pot to 70% heat, add jiaozi and fry until the shell is brown. Dip in some soup made of soy sauce, Chili noodles, chopped green onion, sesame oil, vinegar and Chili noodles before eating. It tastes crisp outside and tender inside, and it tastes delicious. Then cut the two pieces into small pieces about 8 mm long, cut the onion into chopped green onion, cut the ginger into Jiang Mo, cut the sour radish into diced pieces, mix them with soy sauce, vinegar, sesame oil, Jiang Mo, pepper powder and pepper noodles, and dip them in water for later use. Dip it in the prepared water and you can eat it. That's it. Is it super simple? This is really the easiest way to snack.
4. Doushawo
Doushawo is also a traditional snack in Guiyang. The appearance is golden in color, crisp outside and soft inside, delicious and refreshing. The taste is golden yellow, crisp outside and soft inside, sweet and salty. Cook red beans or kidney beans in a pot, mash them to make bean paste, add salt or sugar according to personal preference, make steamed bread with glutinous rice, and fry them in an oil pan until golden brown. Bean paste nest is the favorite of many children, and they will buy one to eat and walk on their way home.
The materials used for this are also very simple. Just prepare 500 grams of glutinous rice, and then prepare grams of kidney beans, vegetable oil, salt, monosodium glutamate, pepper powder, ginger foam, chopped green onion and so on. And white sugar or pepper. If you like to stir-fry glutinous rice, wash it first, then soak and steam it until it is semi-muddy, and use it as leather. Wash and cook kidney beans and rub them into mud. Add salt, monosodium glutamate, pepper powder, Jiang Mo and chopped green onion, and stir them into stuffing for later use. Divide the mashed leather evenly into 65,438+00 pieces, spread them out, put them into stuffing and knead them into balls.
Although the method is simple, the materials must not be sloppy. When choosing glutinous rice noodles, you should choose good glutinous rice. Soak the prepared glutinous rice in water for 5 hours, drain it from the drawer, steam it thoroughly, strike it hard with a wooden hammer in a special groove while it is hot, take it out and put it on a table covered with white iron plate or aluminum plate for later use.
Next is the stuffing inside. Like to eat sweet, prepare red beans. First, wash the red beans and stew them in a pot for 4-5 hours. After the beans are stewed thoroughly, take out the soup and drain it. Use a spoon to grind the beans into the shape of sand washing. Add appropriate amount of chopped green onion, Jiang Mo, salt, pepper noodles and monosodium glutamate and mix well. If it is sweet, add some sugar and stir well. Then rub the stuffing into a 3 cm ball for later use.
The next step is the last step. Tear off about 50 minutes from the glutinous rice dough and knead it into a ball. Spread the cake on the iron sheet, wrap the bean paste ball and flatten it. Squeeze your hands and four fingers into a circle at the bottom to form a round nest. Put it in the pot and start frying. Stir-fried, take it out and put it on Chili noodles or sugar. Is it simple?
5. Ba Huang
Why do you say Ba Huang must eat it? Because it's a little difficult. Guiyang people love to eat Ba Huang, but they are short of raw materials and tools. Since it tasted terrible, they classified it as a snack and tasted it carefully. There is no shortage of raw materials and wooden retort in the countryside, but there is little leisure time to cook well. Therefore, when there is an off-season, which one will make a rebuttal, a little festival celebration will be added in Ba Huang. And most of them are made by ethnic minorities, so they are a must-eat food.
Speaking of Ba Huang, there is another story. Although it is small, the story handed down is not small. And it's still in the reflection, which is far away. Let's talk about the origin and development of Ba Huang. Time has been traced back to the Three Kingdoms period, when Guizhou was also known as Yelang. It is said that Zhuge Liang, who was famous at that time, was leading troops to pacify Meng Huo, fighting against the cave owners in central Guizhou in Yelang country.
One day, while the Shu army was cooking, suddenly a spy came to report that a barbarian soldier had come in. Hearing this, Zhuge Liang ordered the expedition and beat back the troops of Guizhou cave owners in a few times. I don't know what this Zhuge strategist means. You win, you win. But he ignored the taboo of not wanting to pursue, refused to eat the food of these soldiers, and ordered the army to take advantage of the situation to pursue the barbarian army for hundreds of miles.
There is nothing wrong with this chase, but I am anxious about the rotor army in this army. When the troops come back, we can't waste this boiled bean juice and rice. We didn't bring much hay. What shall we do? Seeing this situation, Zhuge Shijun had to order the soldiers to mix the unused bean juice and rice, put them in a big wooden retort and cook them with fire to avoid spoilage.
When the soldiers returned to the camp, the bean sauce bibimbap had been cooked for nearly two days, and the tired and hungry soldiers quickly shared it. Unexpectedly, this rice has changed its appearance, not only yellow in color, but also sweet and soft in taste. The soldiers were shocked when they saw it. They couldn't believe it was their cooking.
It's time for soldiers to eat a little. It feels better. The soldiers thought that it was used by the military adviser to treat their delicious food, so three times and two times made several delicious dishes bottom out. It happened that Laojun's local people met it, and when they saw it was so delicious, it was also made by imitating this technique, which lasted for 1000 years from generation to generation. This is why there is such delicious food in the south of Sichuan-Ba Huang. If you are not in Guizhou, if you are really original, try to do it and see if you can make a Ba Huang.
The materials used are very simple. It is said that Guizhou cuisine is to make the most delicious food with the simplest materials. First of all, the materials are high-quality glutinous rice, rice, brown sugar or white sugar and Jiang Ye. These are materials. Say it simply. Step 1: Beat some washed rice and glutinous rice into mixed rice slurry. Then wash the remaining glutinous rice and cook it in a traditional wooden steamer until it is 78% mature.
Then pour the beaten rice slurry and steamed glutinous rice into a big wooden basin and mix again, and add a small amount of brown sugar or white sugar according to your own taste. When the water in the rice slurry is completely absorbed by the glutinous rice, the glutinous rice can be kneaded into a big rice ball and made into various shapes. Bind the shaped dumplings with washed and sun-dried bamboo shoots or zongye in turn, then put them all into a big wooden steamer and cook them with fire. The whole process is whether to fight or not.
The freshly steamed Ba Huang is fragrant and can be eaten directly; After cooling, it can be sliced and fried, or eaten in boiling water. Because steamed Ba Huang is red and sweet, people always think that a lot of brown sugar is added to Ba Huang for coloring and seasoning. Actually, it is not. Ba Huang's yellow and sweet taste depend entirely on long-term cooking. Glutinous rice, cooked and fermented in a closed wooden retort for a long time, decomposes a lot of sugar, and the color of glutinous rice turns from white to yellow, which is also the reason why you must eat Ba Huang when you come to Guizhou. This is a must-eat snack.
Have you learned to cook after seeing so many delicious foods? Is to make the most delicious food with the simplest materials.