This is a delicious food made of buckwheat noodles. After buckwheat noodles are processed into noodles, dough is synthesized with cold water, then kneaded in cold water until the dough is kneaded into paste in water, then put into a fine porcelain bowl (seven-point full), steamed in a pot, and cooled out of the pot to form bowl-shaped dough. When eating, directly cut (cut) into thin triangular strips with a knife on your hand, put them in a bowl, and add garlic or mashed garlic, vinegar, sesame oil, salt and mustard. In my hometown, bowls and bowls are very refreshing food in summer. It is said that Bowl Hill is also a traditional food with a long history in Shaanxi. I don't know what the bowl in Shaanxi tastes like, and I think it can't be wrong.
Today, I will share with you two kinds of food, which are unique snacks in our hometown and can't be eaten in other places. After all, everyone has deep feelings for his hometown, and only the things in his hometown are the most unforgettable.
Shazimo
Sand steamed stuffed bun is a special snack in Yingcheng Yangtze River Port. Because it is close to our hometown, we can often have enough to eat. Generally, after the well-made sandbags are opened, you can clearly see the crispy layers inside, as many as five or six layers. Common sandbags are made of lard, and good sandbags should be made of sesame oil. After kneading the dough, put a layer of sesame oil on it, fold it up and knead it evenly for five or six times. After kneading the dough, knead it into dough weight of 1-2, and add various seasonings such as onion, garlic, salt, cumin powder, pepper and lard. Then knead the dough into a one-foot square circle with a rolling pin. A special barrel furnace is used to make sandbags. Put clean pebbles (less than one inch in diameter) into an iron pan and preheat them evenly. Add cooking oil to stir pebbles from time to time. When the pebbles are hot in the pot, half of them are shoveled out for use and the other half are left in the pot. The pebbles in the iron pot are scraped flat and the bread is covered on it. Then cover the shoveled pebbles on the bread to make sandwiches, and the bread is baked with hot pebbles from top to bottom. After many improvements by the manufacturer, the sandbag is added with a variety of nutrients, which is suitable for different tastes and has the effects of warming liver and kidney and stomach qi.
Mung bean Baba
In my hometown, mung bean Bazin is made of pure glutinous rice and mung bean stuffing, which is only the size of a cup. White glutinous rice is kneaded into a sticky and delicate mud ball, flattened, wrapped with mung bean stuffing in the center, and green texture can be seen in the thin part, or fried or fried. The method of frying is simple. Pour in half a pot of oil, bring to a boil and put in the rice cake. With the sizzling sound, the rice cakes rolled up and down in the oil pan. When it floats, you can pick it up with chopsticks and put it on the plate. However, the surface of stir-fried Ciba is burnt, losing the stickiness of glutinous rice itself, and there is too much oil for household use, so many people like to stir-fry: add a little oil to the pot, and then put two or three pieces of Ciba into it after boiling. When frying with a small fire, you can see that under the action of frying, Ciba gradually softens and its color gradually changes. When one side is almost cooked, just turn it over and fry both sides. The newly-made Ciba is not only attractive in flavor, but also delicious in color and flavor. Looking at the golden Ciba neatly placed on the white porcelain plate, my appetite increased greatly. Ciba must be eaten while it is hot, or it will taste bad and be difficult to digest. It's a great enjoyment of life to have a cup of hot milk with a bus twice in the morning.
In addition, Ciba can also be made into strips with glutinous rice without mung beans, flattened slightly without ingredients, soaked in water for preservation, or cut into small pieces with a knife after cooling, put in the refrigerator, take it out when you want to eat, fry it until it expands, and sprinkle with white sugar. Eat it while it's hot, it's fragrant and waxy.
Mainly promote hometown food and make friends who love food all over the world.
There is also Ciba, which is made of glutinous rice. Some places are also called powder.
Because I am away from home all the year round, my mother will cook it for me every time I go home.
Its method is: soak glutinous rice for 1 day, then grind it into pulp with a rice mill, dry the water drops in the pulp and soften it. The stuffing should be salty according to everyone's taste, so that the glutinous rice skin will have a taste.
It is cooked by steaming, frying and boiling water. My mother prefers boiled water, so it is slippery.
Seeing this problem, I feel like I have to blow the food in my hometown Pujiang.
Pujiang wheat cake
The most famous snack in Pujiang is wheat cake. The wheat cakes in Pujiang are thin and big, and they are delicious. My favorite hometown food is wheat cake.
Wheat cake stuffing can be various, such as meat stuffing, tofu stuffing, pumpkin stuffing, leek stuffing and so on. As long as they like it, they can wrap it up. Whether it's brunch on weekdays or entertaining guests on holidays, wheat cakes are the best choice.
beef extract
Beef soup can be said to be necessary to drive away the cold in winter. In autumn and winter, beef soup shops can be seen everywhere in the streets. Beef soup is made of beef bones, beef and secret spices by simmering. You can add bovine blood, beef offal, beef and other materials when eating.
Spicy beef soup is best served with a bowl of hot rice. The whole person suddenly warmed up after dinner. If you like noodles, you can also go to the store to make a bowl of beef soup and go home. As a soup base, cook a bowl of hot beef soup noodles.
Manglietia tofu
Since there is winter grain, summer grain is also essential. Manglietia tofu is a must-have drink in Pujiang in summer. In midsummer, it is usually sold in local street shops.
The so-called Manglietia tofu is not real tofu. Its preparation method is to soak Ficus pumila seeds in cold water to continuously squeeze out a viscous juice, then add a coagulant called "water drop" to make jelly-like food and put it in the refrigerator for cold storage. When eating, spoon the original refrigerated Manglietia Manglietia tofu into a bowl and add brown sugar water. For Pujiang people, a bowl of Manglietia tofu is far more powerful than a popsicle in summer.
(a bite of firewood)
People in the northeast can't forget many things. For me, it is cold noodles, braised pork and dog meat. Among them, the delicious cold noodles can't be copied anywhere else. Out of the northeast, even out of Fushun, it is not so delicious. Outsiders may not be able to eat it, but we can taste the difference between snacks and big ones.
If you like sweet and sour cold noodles, you must have Fushun cold noodles, and nothing else will do. It's not that there is no delicious food elsewhere, but the average level is here. In the streets of Fushun, you can just find a cold noodle restaurant, and some dog meat restaurants are also good, but the cold noodles in the barbecue restaurant are mixed.
Moreover, the cold noodles we ate when we were young had no eggs, no beef, only shredded cucumber, and the taste was very pure. Now that I put these things, I feel a little stale.
My hometown is Wuhan, born and raised here. No matter where I go, the first thing I do outside is to ask if there is any Regan Noodles for sale. The aroma of sesame paste and the spicy taste of red pepper oil are mixed together and go straight to the nose. The spicy taste is unforgettable for a long time
If it is not available elsewhere, I will go to the local supermarket to buy a box of Regan Noodles, which is the finished product of the Great Wuhan brand.
If it is winter, ribs lotus root soup is the favorite of Wuhan people. And Wuhan people like to simmer soup with a hammer. After the ribs are boiled, pour in the lotus root pieces and simmer together. After boiling, turn to low heat and simmer. Generally, after 2 hours, the ribs and lotus roots are rotten, and then sprinkled with salt and onions, you are done. Drinking a bowl of warm lotus root soup in winter will make you feel hot and not afraid of cold.
If the year is near, bacon and preserved fish will become the chairman of Wuhan people. Fried moss with bacon, fried Artemisia is the favorite of local people, and you will panic if you don't eat it for a day.
There are thousands of delicious foods in Wuhan, so you can't eat them all, even one day and one night. Dacheng Road in Wuchang is one of the most famous places of premature birth in Wuhan. Let me talk about Dacheng Road's special breakfast! Jiaozi in Xiaoqiu, Regan Noodles in Lihua, in Monsoon, Li Ji, Wang Ji's paste soup powder, Changhui's glutinous rice-wrapped fried dough sticks, old Hankou's bean skin, shepherd's mutton powder, Niuyipin's Sichuan-style beef offal, steamed dumplings with mushrooms and bone soup jiaozi, oil dumplings, chopped steamed buns, happy cockscomb jiaozi, etc., as long as they are called early-maturing varieties, Dacheng Road will be wiped out. Too much to eat. Let's take a trip here.
My Hakka dishes in Meizhou, Guangdong Province will never be forgotten.
Yongtoufu
Hakka Hairpin/Red Hairpin
Hakka immortal hairpin
Hakka Guo Kai meatballs
Hello, regarding this issue, I strongly recommend you to try our ribs practice in Northeast China. After eating the last meal, I definitely want to eat the next one! I wrote down the following detailed steps!
1. Soak potatoes in warm water for two or three hours.
2. Put the ribs in the pot and blanch them with cold water, then blanch the bleeding foam with cooking wine.
3. Take it out and wash the blood foam.
4. Add oil to the pan, add onion, ginger, star anise and dried chili until fragrant, add ribs until fragrant, add one tablespoon of soy sauce, 1/3 tablespoons of soy sauce, one tablespoon of cooking wine and pepper noodles and stir well.
5. Add water to the ribs, cover the pot, boil over high fire and stew for 20 minutes.
6. Open the pot cover, add the soaked dried potatoes, add salt, cover and simmer for 30 minutes, and take out the pot!
Eat ribs first, then bibimbap with vegetable soup and dried potatoes. If it doesn't taste good, you can hit me. Hahahaha!
If the text is not easy to understand, you can see this video teaching on my homepage, I hope it will help you!