Love tofu fruit is a famous flavor snack in Guiyang. Its main ingredient is white tofu cut into rectangles. When making, oil is coated on the iron baking bed, chaff shells are used as fuel, and tofu blocks are placed on the iron baking bed, constantly turning until the skin color is Huang Liang. Serve with soy sauce, monosodium glutamate, balsamic vinegar, pepper, sesame oil, chopped green onion, Jiang Mo and other sauces. Dip it while it's hot. Its characteristics are crisp outside and tender inside, salty, spicy, smooth and fragrant, cheap, convenient to carry, time-saving and labor-saving. It is a very popular snack in Guizhou.

Raw materials:

500 grams of sour soup tofu, broken ear root 150 grams.

Chili powder, soy sauce, salt, monosodium glutamate, sesame oil, bitter garlic, litsea cubeba, pepper, ginger rice, chopped green onion and alkaline water.

Production method:

Cut the bean curd into rectangular cubes with a width of 5cm, a length of 7cm and a thickness of 3cm, soak them in alkaline water, take them out, put them in a bamboo basket, cover them with a wet cloth, and ferment for more than 12 hours. Chop the broken spike root and bitter garlic, put them in a bowl, add soy sauce, monosodium glutamate, sesame oil, pepper powder, Chili powder, ginger and chopped green onion, and mix well to make seasoning. Put the fermented tofu on an autocratic iron stove, bake it with charcoal residue until both sides of the tofu are yellow and the inside is tender, then cut one side with bamboo slices to make a mouth and scoop in the mixed seasoning.

Flavor characteristics:

The surface is yellowish, spicy, fragrant, tender and spicy, appetizing and promoting fluid production.

Technical points:

Don't ferment tofu for too long, just touch it with your hands and feel sticky.

Nutritional value: Tofu-Tofu, as a food with the same origin of medicine and food, has many functions such as benefiting qi and tonifying deficiency. Generally, the calcium content of 100g tofu is 140mg- 160mg, and the protein content of tofu is relatively high in plant foods. Guiyang siwawa

Silk doll

Silk dolls, also called vegetarian spring rolls, are the most common snacks on the streets of Guiyang. This name is really shocking at first glance, just like Tang priest in Journey to the West shouting at the doll-shaped longevity fruit brought by Gao Tu: sin, sin! The silk doll got its name because its shape is big and small, like a thin baby. "Baby" is a kind of pancake baked with rice flour, as thin as paper-only the size of a palm. Then get involved in shredded radish and broken ear roots (houttuynia cordata. ), shredded kelp, shredded cucumber, vermicelli, pickled radish, fried soybeans, roasted peppers, etc. Of course, when you eat, you must inject hot and sour juice. Moreover, this kind of juice is the essence of good taste, and each family has its own unique trick.

Silk dolls are cheap, delicious and popular. Many silk doll food stalls in Guiyang are set up along the street, which is quite distinctive. Each booth is very long, lined with small stools. The stalls are filled with all kinds of shredded vegetables, with a dozen or twenty varieties. The shredded vegetables are finely cut, and various colors such as red, white, yellow and black alternate with each other, which is very beautiful. The stall owner will put a small dish of pancakes and a bowl of local seasoning in front of the diners, so that the diners can mix the ingredients themselves. Seasoning, sugar, soy sauce, vinegar and cooking oil are all available. Silk doll is a small disk with a diameter of two inches, and it is covered with vermicelli, mung bean sprouts, shredded lettuce, kelp, shredded radish and crispy soybeans. When eating, pour a small spoon with seasonings made of soy sauce, vinegar, pepper, chives and monosodium glutamate. Soft outside and crisp inside, hot and sour and delicious, with unique flavor.

Nowadays, silk dolls have also entered the elegant hall and appeared on the wine table during the wedding ceremony. It is not clear whether it is to promote local culture or to take its moral-dolls. You can also eat this traditional Guizhou-style snack in Beijing. Vegetarian dishes are crisp, tender and smooth, sour and refreshing. At the moment of entrance, a coolness permeates the heart and spleen, which makes people extremely comfortable.

Raw materials:

250 grams of refined flour, 50 grams of mung bean sprouts, 25 grams of kelp, 25 grams of sour radish, 25 grams of shredded radish, 25 grams of broken ear root knot, 25 grams of celery knot, 25 grams of bracken knot, 25 grams of cold noodles, 25 grams of shredded bamboo shoots and 20 grams of crisp soybeans.

Seasoning:

Salt, sesame oil, soy sauce, vinegar, monosodium glutamate, ginger foam, chopped green onion, etc.

Production method:

Silk doll

Add water to the flour, knead a little salt and mix well (the ratio of water to flour is 65,438+0: 6), heat the pot, brush the oil and dry it, then grab the dough with your left hand and roll it to the bottom of the pot to form a round thin skin with a diameter of 9 cm, immediately lift it with your right hand, make dozens of spring rolls, and steam them in a steamer to make them soft and convenient for filling rice. Some families also use electric irons to make thin-skinned cakes. You can put the dough on the bottom of the iron with a pestle to make a piece. Then blanch the mung bean sprouts, kelp, celery and bracken with boiling water. If the materials are rich, you can put dozens of plates, cold noodles, vermicelli, pickled radish, shredded carrot, crispy whistle, shredded ear, shredded lettuce and shredded cucumber into small plates, and soy sauce, vinegar and cucumber into small bowls. Put all kinds of shredded vegetarian dishes into the skin of spring rolls and wrap them into a pocket shape with a big top and a small bottom. Add crispy soybeans and pour in pepper juice.

Flavor characteristics:

Vegetarian dishes are crisp and tender, sour and refreshing, appetizing and invigorating the spleen. It is a famous snack popular in Guiyang.

Huaxi beef noodles

"Huaxi Wang Ji Beef Powder" was founded in 1976 and has gone through 25 years of hard work. Its unique secret soup, excellent local natural beef in Guizhou, fine technology and strict production procedures-boiling, hanging, marinating, blending and soaking. Coupled with the continuous improvement of the operators' own quality, beef powder, a special snack, has been operating as a business for many years and has been implementing the business model of small profits but quick turnover. Therefore, every bowl of thick and delicious beef powder attracts many guests from all over the country, Hong Kong, Macao and Taiwan and abroad with its low price, affordable content and excellent service. "Huaxi Wang Ji Beef Powder" has occupied a place in today's fierce market competition, attracting a large number of people with lofty ideals to join. It has gradually developed into a scale with more than 10 direct stores and dozens of franchise stores inside and outside the province today. Franchise stores are located in more than ten provinces and cities across the country.

Huaxi is a place name in Guiyang. Locals like to eat Chili, and they prefer this Huaxi beef powder. This powder is actually added with beef, but it is very particular when cooking: the beef is washed and cut into large pieces, cooked in a pot until it is half-cooked, and boiled in a clean pot with water, sugar and spices until the beef is half-cooked, and then taken out and cut into thin slices 5 cm long and 3 cm wide; The other half of the beef is cut into squares and stewed over low heat. Cut the soaked sour lotus into pieces, and cut the coriander into sections for later use. Boil the rice noodles thoroughly in a boiling pot, remove them and put them in a noodle bowl. Then put beef slices, stewed diced beef, sour lotus white and coriander on the flour, and scoop in the original soup, mixed oil, monosodium glutamate, pepper powder and pepper, which is the authentic Guizhou cuisine with full color and flavor.

Intestinal flourishing surface

Wang Chang noodles are a famous flavor snack in Guizhou. Among the numerous snacks in Guizhou, Wang Chang noodles have the knife skills of Daoxiao Noodles in Shanxi, the strength of Lamian Noodles in Lanzhou, the moisture of Dandan Noodles in Sichuan, and the mellow flavor of Regan Noodles in Wuhan, which are famous for their "three unique" colors, fragrance and taste, and have the characteristics of tender blood, crispy noodles, spicy soup, red but not spicy, oily but not greasy, crisp but not raw.

Its main raw materials are pig large intestine, fresh pig blood and egg roll noodles. There are more than 20 kinds of ingredients and seasonings. The main ingredients and ingredients are very particular. The fatter the pig's large intestine, the better. Wash it inside and out, rub it repeatedly with salt and vinegar, rub sticky things on the intestinal wall, and then soak it repeatedly with clear water to remove the fishy smell. Then put it in a wooden basin or porcelain basin (never put it in a metal vessel), put the pepper, kaempferia kaempferia and star anise in a pot and cook them, then take them out and cut them into pieces. Then put ginger, onion, kaempferia kaempferia and star anise into a casserole and stew slowly. The blood is tender, and it should be cut into pieces and put in the soup pot when eating. The crispy whistle and other ingredients are pig's rotten head meat or pork belly, which is based on four raw materials: egg noodles, fat sausage, blood curd and crispy whistle, and then chicken soup, red pepper and other seasonings are added. After 12 processes, the finished product is produced. Its soup is bright red, noodles are egg yolk, fat sausage is white, chopped green onion is light green, and bean sprouts are golden yellow. It's pleasing to the eye in a bowl, and it's even more fragrant when swallowed. Noodles are crisp and refreshing, and the food is not sticky; The meat whistle is crispy and the intestines are tender; Spicy but not fierce, oily but not greasy; The soup is delicious and has a long aftertaste.

Wang Chang noodles originated in the late Qing Dynasty. It is said that 100 years ago, there were many meat cases in Beimenqiao area of Guiyang. There are two noodle restaurants on the bridge, Fu Noodle Restaurant and Yan Noodle Restaurant. They make sausage noodles with pork fat sausage and pig blood to attract customers who come to buy meat and vegetables. The two noodle restaurants competed with each other, which improved the quality of Wang Chang noodles and finally sold them in Guiyang.

Sausage noodles are unique not only because they have long-lasting fat intestines and strong blood flow, but also because they are as crisp and strong blood flow as fat intestines. To put it bluntly, it is to use fat sausage and blood curd to make sausage sauce and Wang sauce respectively, then pork belly to make crispy sauce, and then sausage oil, crispy sauce and Chili oil to make red oil, thus forming the basic characteristics of sausage noodles "three sauces" and red oil.

The characteristic of sausage noodles is that its noodle making technology is a bit special. The noodles for sausage noodles are handmade egg noodles. When making, use 500 grams of superior flour, add 4 eggs, a little edible alkali, and a proper amount of water, and knead it repeatedly into a water-mixed dough. Then put the dough on a special chopping board, fold it repeatedly and squeeze it into a satin-thin dough sheet, then sprinkle it with bean powder, fold it up and cut it into filaments. The whole operation process is called "three turns, four times and nine cuts".

Wang Chang noodles are also very particular about cooking noodles. Authentic Wang Chang noodles are cooked in a bowl, never in a big pot at a time. Each bowl of instant noodles is about 80g. Shake it and put it in a boiling pot until it boils. When it boils, pick up the noodles with bamboo chopsticks to see if they are straight. If it is straight, scoop it up with a colander, then pour a bowl of cold water into the colander, and then quickly put the noodles into the soup pot to heat it, so that the noodles are "tight" and can be put into use.

In the bowl at the bottom of the bean sprouts, pour the chicken soup into the bowl, add the fat sausage slices, blood curd slices and crispy noodles, and finally pour the red oil and sprinkle with chopped green onion.

Concise menu

Raw materials:

90g of egg noodles, 50g of pork intestines, 250g of pork belly, 25g of blood curd, mung bean sprouts 15g, and 250g of tin-coated tofu.

Seasoning:

Three-in-one oil, Bazin pepper, fermented bean curd, monosodium glutamate, sweet wine, pepper powder, garlic paste, Jiang Mo, chopped green onion, broth and other appropriate amounts.

Exercise:

1, cooking. Wash the pig intestines to remove fishy smell, cook them until they are half cooked, remove and cut into pieces, and add spices to cook them together.

2. Pork belly is cooked and cut into small dices. After adding salt to the pan and frying the oil, pour the oil into the sweet wine, cook some vinegar and fry until crisp.

3. Cut the tofu into pieces, soak it in salt water, drain the water and fry it into a bubble whistle.

4. Add crispy whistle oil, sausage oil and Zanzibao into the oil pan, stir-fry until fragrant, add Jiang Mo, garlic paste and bean curd, add water to boil, and pour out the red oil for later use.

5. Boil the egg noodles and bean sprouts in a boiling water pot for about 1 min. Put the intestines, crispy whistle and yuba whistle into a noodle bowl, put the blood-filled tablets into the pot with a colander, put them on the noodles, and scoop in the broth, red oil, monosodium glutamate and chopped green onion.