Here are some delicious foods:
Su Fang Guokui is one of the famous snacks in the south. After the first-class flour is fermented, it is smeared with special seasonings such as salt and pepper, repeatedly kneaded to make a small square, and sesame seeds are stuck at both ends, pressed into a square cake, baked in a pot, and then placed on the four walls of the oven under the pot until it is red.
Guo Kui's face shell is hard, and the knocking sound is loud, but the entrance is as crisp as a biscuit, crisp and delicious. If you take it far away, it will not be crisp, and it will still be crisp and sweet after three to five days, and it will remain crisp and fragrant for half a month.
Rice noodle: Rice noodle shops can be seen everywhere in the streets and alleys of the southern county. The rice noodle here is completely different from Yunnan rice noodle, and it is much softer and smoother than rice noodle. Another important feature is that they are seasoned with winter vegetables. The varieties of rice noodles mainly include beef powder, pork intestines powder, three fresh powder, chicken soup powder and so on.
Camellia oleifera seeds are fine in workmanship. First, break the white rice into fine powder, put it in a pot and add water to stir it into a thin paste, then heat it and cook it slowly. When the rice paste is cooked and stuck to the spoon, add a little sugar juice to make it dark yellow, then take it out of the pot and put it in a bowl.
To make prickly heat, first mix the noodles with salt water, then coat them with a thin layer of vegetable oil, put them on a wet towel and let them ferment naturally. It takes ten minutes in summer and about an hour in winter. After the dough is cooked, roll it into thick lotus root-like strips, ferment for another ten minutes, and then roll it into small strips the thickness of a little finger. After the dough is lifted with dry rice flour, the right hand holds the strips, and the left hand holds one end of the strips and runs like a spinning wheel, winding the strips into thin dough rings, then winding the dough rings on two long chopsticks-shaped bamboo sticks, then stretching the dough rings, frying them in a pot until the dough rings become hard, and turning the bamboo sticks over. When mixing the bowl, first scoop the camellia oleifera into the bowl, add the crushed loose seeds, and then add the chopped kohlrabi, mashed peanuts, salt and pepper, chopped green onion, red oil, etc. , and serve customers.
Southern steamed dumplings are characterized by thin skin and many fillings, beautiful shape, both meat and vegetables, and rich nutrition. Steamed dumplings are named after their thin skin. They are translucent after being soaked in oil, and the stuffing inside can be seen through the skin. Steamed dumplings are made of refined flour, and the meat stuffing is exquisite, plum-shaped, unique and delicious, and enjoys a high reputation in northern Sichuan.
Ingredients: flour, Chinese cabbage, lean pork, pepper noodles, salt, monosodium glutamate, cooking wine, sesame oil, etc.
Add water to the first-class flour to make soft dough, tear it into 10g navel, flatten it, and roll it into dough. Stack several dough sheets on the edge of the box, and press the edges of the dough sheets with a dough stick to make them become lotus leaves. Boil Chinese cabbage in boiling water, squeeze out water, cut into pieces, chop lean pork, cut fat into pieces after cooking, and add pepper noodles, salt, monosodium glutamate, cooking wine and sesame oil to make stuffing; Take the skin from your hand, put the stuffing in the middle, slowly lift the skirt of the skin, knead it into the shape of cabbage, put the stuffing at the bottom, steam it in the air for about three minutes, sprinkle water once after opening the cage, and then steam it until it is cooked.