steam and cut into one-inch pieces, and add one piece of mutton head, one piece of belly tendon, one piece of pepper oil, one piece of aged vinegar and one piece of garlic paste. Very delicious. Hand-grabbed mutton is a favorite food of ethnic minorities in Gansu and Ningxia, especially in Dongxiang, Gansu. Grasping the delicious mutton by hand is not because of our imagination, but because of the local sheep, local water and local cooking methods. Peel and gut the whole sheep and cook in an enlarged pot. When you want to cook, grab a handful of salt and sprinkle it into the pot, or dip the mutton in salt directly, and you can have a delicious meal. Lanzhou also has the habit of eating garlic and catching garlic. The so-called meat does not eat garlic, and the nutrition is halved! Not greasy, fresh and delicious, suitable for all seasons.
the meat is extremely soft and rotten, sour and spicy, and fresh and fragrant. Mutton offal is one of the traditional foods of ethnic minorities in Lanzhou and its surrounding areas (such as Linxia, Dongxiang and Guanghe). They are very picky about eating mutton offal. They not only like to eat by themselves, but also entertain guests as a delicious food. Because of fine workmanship and good cooking, mutton offal is delicious. Especially noodles and sheep intestines, are very delicious. The method of making noodles is to wash the sheep's lungs with clear water for dozens of times until the pink sheep's lungs turn white, then put the sheep's small belly on the trachea of the lungs, sew it with thread, and prepare to pour the noodles in.
when pouring, wash out the gluten of the mixed flour in advance, wait until the flour settles, pour out most of the water, leave a proper amount of water to stir the flour into batter, pour it into the sheep's stomach, then squeeze the batter into the lungs by hand until it is almost full, and then pour in the water juice mixed with clear oil, salt and cumin powder. Take off the belly, tighten the trachea and put it in water for about two hours. The method of sausage is: after the intestines are washed, chop up the liver, heart and oil of sheep intestines, add pepper, cumin powder and refined salt, stir them with washed rice, mix them with boiling water to make stuffing, pour them into the sausage, tie the two ends tightly with string, put them into cold water and boil them several times.
when it is half cooked, fill the intestines with a fine iron solder to make the intestines leak out, and it will be cooked after 1 hour. Lanzhou Niangpi Niangpi Niangpi is one of the favorite snacks in northwest China. Although it is customarily called Shaanxi snacks, the dumpling wrappers in Lanzhou are unique among the dumpling wrappers in northwest China because of their unique production technology and flavor. Niangzi is a unique kind of pasta, which can be used as both a staple food and a snack. Cool and delicious, appetizing and relieving summer heat. The method is simple: first, knead the high-quality flour with water into a hard dough, and then knead it repeatedly in clear water to separate protein from starch. The separated protein is commonly known as gluten, then steamed and sliced for later use.
dissolve the washed starch in water. After it settles on the bottom of the basin, pour out the clear water on it, add a little alkali, make it into a thin paste, scoop it into a flat-bottomed basin and steam it in a cage for a few minutes. When eating, just cut the cooked stuffing skin into strips, add gluten, add appropriate amount of soy sauce, balsamic vinegar, garlic juice, salt, sesame oil, coriander, shredded cucumber and Chili oil, and mix well. A plate of spicy and delicious stuffed skin is ready. Look at the glittering and translucent Huang Liang, dazzling in green, yellow, red and white. The entrance is delicate and smooth, hot and sour and flexible, delicious, and it is a popular cold noodle. Excellent flavor snacks. Recommended location Lanzhou, look back at the stuffed skin Xiaoxihu Gefu stuffed skin West Station Ma Laotai stuffed skin can make water on the water surface, and it can be used as refreshing drink and soup when eating noodles. Add chopped green onion and coriander to taste. It is even more popular. So people in Lanzhou, Dingxi, Tianshui, Linxia and other places like to eat slurry. Serous has the effect of clearing away heat and relieving summer heat < P > Some hypertensive patients often eat celery syrup, which can lower and stabilize blood pressure. It is said that serosity has certain curative effect on some diseases of gastrointestinal and urinary system. Some hospitals use plasma and drugs to treat burn patients. The preparation of slurry water is also very simple. Generally, celery, lotus, Chinese cabbage and other leaves are used as raw materials. After cooking, add the fermented starter, cover it in a basin, and smother it with clothes for a day before eating.