Glutinous rice zongzi is a folk snack, which consists of glutinous rice 1000 g, 3 g of soda ash, 500 g of fresh Polygonum cuspidatum leaves and a proper amount of sugar. First, clean the glutinous rice, soak it for half an hour, and then take it out and add alkali. Then, put the fresh leaves of Polygonum hydropiper in boiling water for 10 minute, cut off the pedicels, fold the large and small leaves into a "cross" frame, tie them into bundles with ropes, and soak them in clear water for four or five hours to remove the astringency. Then the Polygonum leaves are folded into triangular barrels, filled with glutinous rice, wrapped in water chestnut shape, tied tightly with fine hemp rope, boiled in a pot for about two hours, cooked thoroughly, and eaten with white sugar, which is fragrant and delicious. There are many varieties of mung beans, red beans, lotus seeds, ham and so on. Zongzi is a festival food for the Dragon Boat Festival in Changsha in May. Eating zongzi is also a traditional custom to commemorate the great patriotic poet Qu Yuan.
Hemp toffee is mainly made of white sugar, glucose syrup, cream, milk powder, sesame, cocoa butter, monosodium glutamate, salt and vanilla powder. Through the main processes of dissolving sugar, boiling sugar, cooling and forming. The surface of the sugar body is white, the middle is yellow, the texture is loose and slightly tough, the packaging is exquisite and the color is bright.
Liuyang fennel cake is a famous traditional product in Liuyang with a history of more than 300 years. It adopts a unique method of making crispy sugar packets and baking in different ovens, with flour, tea oil, white sugar and maltose as main materials and kumquat flowers, wormwood, cooked sesame seeds, cinnamon oil and broken rock sugar as auxiliary materials, and is refined through more than ten processes, such as skin-core mixing, oil-core friction, navel-tearing and cake-wrapping, skin-opening and core-filling, molding and baking. The finished product has beautiful appearance, slightly convex surface, golden and transparent fire color, crispy surface, full stuffing, soft and delicious taste, and sweet but not greasy oil. It has the natural fragrance of fennel, cinnamon and sesame.
Liuyang Douchi "Tianma" brand Douchi produced in Liuyang County is delicious and fragrant, without hardness, impurities, odor and ash, and it is a good condiment. And it is rich in nutrition, including sugar, protein, amino acids, fat, enzymes, nicotinic acid, vitamin B 1B2, etc.
Liuyang douchi has a long history. Douchi ginger unearthed from Mawangdui Han Tomb is similar to Liuyang Douchi, which has been around for 2000 years. In the Tang Dynasty, Daowushan, Shishuang Temple and other big temples in Liuyang were full of incense, and monks from all directions poured in. They tasted the fresh fragrance of lobster sauce in vegetarian dishes and traveled in their bags, so Liuyang lobster sauce is famous all over the world and still endures.
Baisha liquor is a famous liquor brewed by Changsha Distillery from Baisha well water. Because of its good flavor and good quality, it sells well all over the country and is a famous Hunan wine. Its characteristics are: colorless and transparent, rich in koji flavor, outstanding in sauce flavor, combining the strengths of Maotai and Huzhou, unique in style, mellow and soft, and sweet in aftertaste.
Liuyang County Winery, Liuyang River Xiaoqu, inherits traditional crafts, adopts scientific methods, selects the best raw materials and makes them carefully. The wine is colorless, transparent, fragrant, full-bodied and has a long aftertaste, which sells well in urban and rural markets. 1984 won the national silver award.
Furong Sanxian Hotpot Hotpot is a traditional diet in Hunan. It has a history of 1000 years. According to historical records, it can be traced back to the Eastern Han Dynasty. There are two kinds of hot pot materials, one is copper, which is used to rinse mutton such as sheep, chicken and pig; One is to use a small stove with a charcoal fire inside and a ceramic casserole on it. They are all old and new, so they can be cooked by guests, warm and harmonious, and help others eat, hence the name "warm pot".
The raw materials of three fresh hot pot in Furong Hotel are minced lean meat, eggs, Chinese cabbage, vermicelli, green vegetable heart, eel (500g) and ham (50g cooked).
Method: Slice the ham, beat the eggs evenly, spread them into egg skins, cut the peeled eels into paste, add water, salt and Jiang Mo, stir them into paste, make fish leaves, cook them in a cold water pot and take them out for later use. Add 100g water to minced meat, appropriate amount of salt and a little minced onion and ginger, and mix well. Half of them will be made into balls and cooked in hot pot, and the other half will be placed on the egg skin, then rolled into egg rolls, steamed and taken out for later use. At this time, put the soup stock, salt, monosodium glutamate and cabbage into a hot pot, and after boiling, put the fish balls, meatballs, egg rolls, lettuce hearts and ham slices neatly on the noodle soup, which tastes particularly fragrant and has a unique flavor. In order to meet the needs of customers, Furong Hotel recently opened a "hot pot city", which can accommodate nearly 100 customers at a time.
Xiang Bin Spring Roll Spring Roll is a traditional food of Changsha people, which has a history of thousands of years.
The characteristics of spring rolls are crisp, soft, juicy and tender. The filling can be changed according to your own taste. The specific production method is as follows: firstly, flour and clear water are mixed in a basin and repeatedly kneaded to form a water dough. Then heat the pot with a small fire, grab the water dough with your right hand and keep tossing it. Then gently bake a round pancake with a diameter of 12 cm in the pot, peel it with your left hand, take it out, and continue to toss the water dough with your right hand, and bake another one. Baked dough should be stacked neatly and covered with a clean wet cloth to prevent the skin from drying out.
Stir-fry the stuffing of spring rolls with 500 grams of shredded pork, add wine, soy sauce, salt, monosodium glutamate, soup and thicken. Remove old leaves from shepherd's purse (also known as Chinese cabbage) or Chinese cabbage and leek, wash and chop, and mix well with shredded pork.
When wrapping spring rolls, first uncover the dough one by one and put it on the chopping board. Each piece is filled with about 15g meat, folded in half at both ends, rolled into a flat tube of about 6 cm, and sealed with thin batter. Then put them in a medium-cooked oil pan one by one and fry them until they are slightly yellow. The spring rolls made by Xiangjiang Hotel are exquisite in materials and advanced in technology, which is the best in Hunan.
The best barbecue in Changsha: Needless to say, it must be the barbecue in Shazitang. The griddle is cheap and delicious.
The best no.2 barbecue restaurant in Changsha: the provincial sports commission! Many people think it has been demolished, but in fact, wildfires have never completely swallowed them up, and they have grown taller in the spring breeze. There are many, even new stores, which are delicious. Then I recommend some good roast chicken ~ ~ but I still recommend Shatang, hehe ~
The best barbecue in Changsha is, of course, Sifang Pingjinfan Community, which is the real barbecue street. There are almost 20 barbecue shops, and the business of each shop is good. Every barbecue there has its own characteristics. I mainly recommend Changjuge barbecue porridge! Although this shop has not been open for a long time, the food is delicious and the service attitude is good. Friends who like barbecue can go there to have a look.
Changsha snack
Fried fermented tofu
Changsha flavor snacks. Fresh, fragrant, spicy, tender outside and penetrating inside, it has a unique flavor of "smelly and fragrant", and there is a saying that "black as ink, fragrant as alcohol, tender as crisp, soft as velvet". Raw materials: high-quality soybeans, mushrooms, bamboo shoots, distiller's yeast, douchi, melanterite (ferrous sulfate) and vegetable oil. Method: Soak soybeans, grind them, filter them, boil them, add gypsum to make tofu, and then press them into embryos. Soak the bean curd embryo in fermented water (soaking for 3-5 hours in spring and autumn, 1-2 hours in summer, and 6- 10 hour in winter) made of mushrooms, bamboo shoots, distiller's yeast, Liuyang douchi and soap alum. Put the fermented bean curd embryo in a hot oil pan and fry it over medium heat. Mix Chili oil, soy sauce, sesame oil, monosodium glutamate and chicken soup into juice, put it on a plate and pour it on stinky tofu. (Liu Pusheng)
On the fifteenth night of the first lunar month; Lantern Festival; night of the 15th of the first lunar month；Lantern Festival；yuanxiao
Order food for the New Year. On the fifteenth day of the first lunar month, Lantern Festival, people have the custom of cooking "glutinous rice balls", so glutinous rice balls are also called "Yuanxiao". In modern Changsha Lantern Festival, the production of Sanjizhai South Goods Workshop in Qing Dynasty is the most famous. It is white and tender, soft and sweet, and has a unique flavor. Raw materials: high-quality glutinous rice, high-quality rice with a ratio of 5: 1, and sweet stuffing consisting of white sugar, flour, rose sugar, fragrant strips and cooked sesame seeds. Method: Wash glutinous rice and rice, soak in clear water for one day, rinse once, drain water, and grind into fine powder with a pulverizer or stone mill. The sweet and salty stuffing cores are respectively built into brick shapes with rectangular wooden boards, and then cut into pieces according to the specifications, cut into strips, and cut into cubes. Sprinkle clear water on the stuffing to make it moist, put it in a net roller filled with glutinous rice flour, start the switch to make the stuffing roll quickly, wrap it with rice flour, and add new flour continuously according to the situation until the size of Yuanxiao reaches a certain specification. (He Qiujin)
New Year cake; rice cake
Changsha's unique seasonal cuisine. Soft and moist, fragrant and sweet, suitable for cooking and soup. In the past, every family bought it as a gift for relatives and friends, or as breakfast and supper during the Spring Festival. According to different ingredients, there are more than one variety 10, such as eight-treasure porridge, lotus seed paste, lard, osmanthus fragrans, rose and jujube paste, with different colors. Take osmanthus rice cake as an example. Raw materials: 75kg osmanthus rice cake needs 50kg glutinous rice, sugar 18kg, osmanthus 1kg and tea oil 1kg. Method: Wash glutinous rice, soak it in clear water overnight, grind, dry and sieve to make fine glutinous rice flour. Mix glutinous rice flour with white sugar, with boiling water, knead into dough, put it on a clean white cloth, and steam it in a steamer. Put the cooked rice in a tray filled with tea oil, flatten it, wipe the surface with a wet cloth to make it smooth, sprinkle osmanthus while it is hot (other varieties also press the required ingredients in time to flatten it), cool it and cut into pieces. (Liu Pusheng)
cruller
Changsha specialty snacks. The fried noodles are uniform in thickness, crisp and tender in texture, sweet and salty in taste and delicious in color. It is not only a snack, but also a dish. The most famous one was made by Zhang Guisheng in the Fire Palace in the 1940s. There are two kinds of frying and boiling, which are crisp and fragrant and ready to eat after frying; Dumplings are fried dumplings. Add the original soup (black bean drum wrapped in gauze, boiled with pork bone, salt and whole dried pepper), cook until the hardness is moderate, put it in a bowl, and serve with chopped green onion and sesame oil. Raw materials: 500g of high-quality flour, refined salt 10g, vegetable oil 1500g (actual consumption 150g) are required for 40 miliaria. Method: Knead the flour and dough thoroughly with cold water with salt, brush a thin layer of vegetable oil on the dough, knead it into round strips the thickness of your thumb, and put them in a pot in layers (brush a layer of oil on each plate to avoid sticking together). After cooking, pour it on the table, re-knead it into thick round strips of chopsticks, stack it in a basin, cover it with a wet cloth and let it dry for 20 minutes. Put the pot on the fire and pour in the vegetable oil. Put the four fingers of the left hand together, palm inward, put both ends of the round bar on the upper side of the index finger of the left hand and press with the thumb. The right hand cuts off the round stick on the four fingers of the left hand from the inside out and presses it with the thumb of the left hand. Hold the whole dough circle with the thumb and forefinger of the left hand, release the other three fingers, and then put the four fingers of the right hand into the circle to let the hands relax naturally. Tighten the dough circle up and down one by one, and stretch the dough circle to about 20 cm long. Then, another person takes a bamboo chopstick in each hand to stretch the dough circle. When the oil temperature reaches 80%, take out the pot (chopsticks are still stretching the dough ring at this time) and fry until the dough ring is slightly hard, and the left-handed chopsticks grip the dough ring and twist it slightly outward, so that the dough ring is twisted. (Liu Pusheng)
Knot twist
A good and cheap food in Changsha in the old days. It is popular because of its brown fragrant knot, chewiness and long aftertaste. The secret system of Zhou was invented by Zhou of the city defense camp in the late Qing Dynasty. It has been passed down for four generations, and it was finally discovered by a willing heart and spread overseas. Raw materials: flour 650g, sugar 250g, sesame 30g, fennel 5g (burnt), vegetable oil 1500g (actual dosage 150g). Method: Put sugar and fennel into a bowl, pour in 300g water, add flour, stir well, knead until smooth, take it out and put it on the table, then knead it into strips, knead it into strips with a width of 7.5cm and a thickness of 6.6mm, brush it on the strip surface with a row brush dipped in cold water, evenly remove sesame seeds, then gently press it with a hand mallet, and then cut it into 65,430 pieces. Put the pot on medium fire, pour in vegetable oil, remove the pot from the fire when it is about 70% ripe, put the cut strips into the pot along the edge of the pot, and shake the pot ears gently with both hands. When the strips in the pot are half floating, put them on the fire and fry them with bamboo chopsticks until the color is dark yellow, and then take them out with a colander. (Zhu)
Sisters tuanzi
Traditional snacks of the Fire Palace. Made of glutinous rice and rice as main raw materials. Its shape is like a water chestnut, its color is like a jade tower, its glutinous rice is soft, fresh and sweet, and its sugar and meat are double-stuffed, sweet and salty. In the early 1920s, Jiang Liren and his two daughters were the best craftsmen. Sister Jiang's ingenuity, Bao jiaozi, like a magician, attracted the audience to stop and watch and couldn't help but buy some to taste, hence the name Sister jiaozi. Raw materials: 400g of rice, 600g of glutinous rice, 350g of pork belly, Beiliu sugar100g, osmanthus sugar10g, red dates150g, water-soaked mushrooms15g, 20g of soy sauce, 5g of refined salt and 3g of monosodium glutamate. Technology: Wash glutinous rice and rice together, soak them in clear water for 4 hours (7 hours in winter), take them out and rinse them with water, put them in a basket to drain the water, and then add1250g cold water for grinding. Pour the pulp into a cloth bag, drain the water, take it out and pour it into a basin. 150g rice flour is kneaded into flat cakes, steamed in a cage, taken out, mixed with other raw flour and kneaded evenly. Wash jujube, remove the core, chop it into jujube paste, put it in a bowl, steam it in a cage with high fire 1 hour, and take it out. Heat a wok with low heat, add cooked lard, stir-fry Beiliu sugar until it dissolves, then add jujube paste and osmanthus sugar, stir-fry evenly, and then take out the wok and put it in a bowl to form sugar stuffing. Wash pork belly, chop it into minced meat and put it in a bowl; The mushroom is pedicled, chopped, poured into a bowl, and added with refined salt and monosodium glutamate. First, mix them twice. Then pour in soy sauce and appropriate amount of water several times (the amount of water added depends on the dryness of the meat stuffing) and stir in one direction. After water is fully absorbed by meat, it becomes meat stuffing. Knead the mixed dough into strips, pull them into balls (each ball weighs 65,438+0.5g), knead them round one by one, knead them into nests with your fingers, add sugar stuffing and meat stuffing, knead them together, knead the sugar stuffing into a circle, and knead the meat stuffing into sharp corners or other shapes to show the difference. Steam in the cage 10 minute. (Liu Pusheng)
Long fat pig blood
Changsha flavor snacks. Pig blood is fresh and tender, and it is still like dragon liver chicken oil, hence the name. It is still one of the eight snacks in the Fire Palace. Raw materials (20 portions): 500g of fresh pig blood, 25g of winter vegetables, 25g of pickled mustard tuber, 25g of cooked lard, 50g of refined salt, 5g of monosodium glutamate, 25g of chopped green onion, 50g of soy sauce, 0.5g of pepper, 0/800g of pig bone soup and 0/5g of sesame oil. Output: 1. Prepare a 1 square flat-bottomed wooden plate, put 1500g warm water, add 25g refined salt, dissolve, put fresh pig blood into the plate and stir evenly. After solidification, the bamboo strips were cut into pieces 1.6cm wide, 0.5cm thick and 2.5cm long. 2. Put the wok on a strong fire, pour the pork bone stock, boil it, remove the cooked pork blood slices, pour them in, and cook them for later use. 3. Wash the winter vegetables and mustard tuber, cut them into fine powder, and put them into 20 bowls together with refined salt, soy sauce, cooked lard and monosodium glutamate. Spoon pork blood slices and soup into a bowl, pour in sesame oil, sprinkle with chopped green onion and pepper. (Yang Linside)
Mung bean paste
Hunan is famous for its sultry summer. Mung bean is one of the popular foods in summer, because it can clear away heat and detoxify, relieve summer heat and benefit water. Mung bean paste is particularly popular, not only at home, but also by many vendors along the street. Wash mung beans, add water and cook until half cooked. Leave the fire to dry, pour it into a sieve to wipe off the skin, then pour it into a pot, add water and cook it with low fire until it melts, then filter out the bean juice with a gauze bag, and add soft sugar after boiling. Its color is light green and pleasing to the eye, and its mouth is soft and sweet, which means cool and refreshing, very gratifying, especially cold drinks. (Zhao Xing)
noodles in soup
Traditional popular pasta. With Ganchangshun noodle restaurant as the representative, the soup is delicious, the oil code is fresh and tender, and the noodles are fragrant. In history, there have been signs such as "starting the pot", "drying with speed", "dissolving and discharging", "light picking", "heavy picking and light covering", "double oil", "returning to the original without code", "crossing the bridge without code", "no green" and "no red", which make the noodle restaurant a folk landscape in Changsha, and diners and audiences are in high spirits. Ingredients: 50 kg of Fuqiang powder, 2.5 kg of fresh eggs, appropriate amount of alkali and water. Technology: Mix the rich flour, fresh eggs and alkaline water, put them into a dough mixer, stir them evenly and cook them, then knead the dough, press and cut them, and refine them into fresh egg wet noodles with uniform thickness and short length. According to customer's requirements, put lard, soy sauce, monosodium glutamate, chopped green onion spices and other seasonings into the bowl, add fresh bones or chicken soup, cook the noodles, put them into the bowl, and cover them. (Zhu)
rice noodles
Traditional rice snacks. In the 1930s, Hutchison rice noodles were the most famous. The vermicelli is white, soft, uniform in thickness, evenly cut into strips, with tension, delicate in cooking oil and delicious in soup, and the vermicelli shop has a prosperous business. Raw materials: first-class early rice. Technology: Wash the rice thoroughly, mix it well, and grind it by hand (mechanical grinding, pulp is coarse and fine, the thickness is appropriate, it is steamed in one fire, and the thickness is consistent. It is required to cut the rice evenly, showing the strip shape of leek leaves. Take beef as an example. You choose the best beef, cut it into strips along the grain, soak it in cold water to remove blood stains, and then change it into small pieces. After cooking, filter out the impurities in the original soup, boil it with high fire, simmer it with low fire, and add seasonings such as star anise, Shaoxing wine, cinnamon, rock sugar, dried red pepper and so on. And I burned the rice noodles when I ate them. (Liu Pusheng)
Dry fried chicken oil eight-treasure rice
Traditional halal food was once exclusively produced by Xuchangxing Roast Duck Restaurant in Changsha. Eight-treasure fruit rice was originally a popular dessert in Hunan, which can be used as both a big meal and a snack. There is "eight treasures glutinous rice with fruit" in the Fire Palace, which is very popular. Xu Changxing Roast Duck Restaurant caters to Changsha people's hobbies, and has been transformed into dry fried chicken oil eight-treasure rice, which is crispy outside and soft inside, ruddy and translucent, and sweet and glutinous. Once it was launched, it became famous for a time. Raw materials: 300g of glutinous rice, 250g of red dates, 50g of white lotus, walnut kernel, peanut and ginkgo, 20g of raisin and longan pulp, 50g of Joe cake, appropriate amount of red melon and green plum, 0/5g of rose sugar100g of red cherry, 0/00g of crystal sugar100g of white sugar. Technology: Wash the glutinous rice, soak it in clear water for 4-8 hours, rinse it, drain the water, steam it on high fire for about 40 minutes, wash the red dates, steam it in a cage for about 15 minutes, take it out, and peel and remove the core. Soak lotus seeds, walnuts and peanuts in boiling water, peel and steam in a cage, remove seeds from Joe cakes and cut into small pieces, cut crystal sugar into small pieces, soak longan pulp and raisins in warm water and wash them, and cut red melons and plums into small pieces; Add the above ingredients into glutinous rice, mix well, add rose sugar and chicken oil, and steam in a cage for about one hour; Put the pot on the fire, pour in the vegetable oil and bring to a boil. Pour the steamed eight-treasure rice into the pot and fry until both sides are yellow cakes. Take it out of the pot and put it on the plate. Sprinkle with cherries and sugar. (Huang Zengfu)
wonton
Wonton, also known as jiaozi bait, has a long history and is found in both the north and the south. People in Changsha are also very popular to eat wonton, which has been very popular since ancient times. According to Business Habits of Hunan in Qing Dynasty, "There are dumplings and baits in the provincial capital, and there are also those selling Daoxiao Noodles and glutinous rice balls. In the evening, they shake copper coins and ring Xiao Mu's horn until the fourth or fifth watch. " In the 1920s, Changsha was most famous for its "Shuang Yan Wonton Shop". Raw materials: flour 100g, fresh pork 340g (fat 3, lean 7), sliced red pollen 50g (actual dosage 15g), soda ash 2g, soy sauce 40g, salt 10g, monosodium glutamate 3g, stewed winter vegetables 40g, chopped green onion 10g. Production: Knead the flour with alkali and cover it with wet cloth for 5 minutes. Put the red planed pollen into a cloth bag and tie the bag mouth tightly for dust removal. After the noodles are cooked, plant 60 8 cm square wonton skins and cover them with wet cloth for later use. In order to prevent adhesion in the tanning process, it should be evenly coated with powder bags at the right time. Chop the pork into minced meat, add 6 grams of salt and mix well, then pour in about 200 grams of water, and stir vigorously while pouring, which is minced meat. Scrape a little meat stuffing with a small bamboo slice, put it in the center of the leather and turn it inward. One skin is stuck with meat, and the other hand catches it. Squeeze the skin tightly and wrap the bamboo stick. Take out the bamboo pickaxe and knead it into a cut tail shape. Boil the chicken (or pork bone) stock with low fire, clean and chop the winter vegetables, put the pot on a big fire, add1000g water to boil, and put the wonton in the pot. Prepare 4 bowls, put cooked lard, soy sauce, salt, chopped green onion, monosodium glutamate and winter vegetables into the bowls respectively, and scoop in chicken (or pork bone) clear soup. After the wonton is boiled until it floats, scoop a small amount of cold water into the pot. After the water is boiled, scoop it into bowls (each bowl 15) and sprinkle with white pepper. (Wang Ping)
Radish meat pie
Seasonal snacks in Changsha. Tea was originally made in a teahouse. Crispy outside and tender inside, with distinct layers, it has the unique fragrance of radish. At the beginning of the 20th century, Dahua Zhai and Fuzhichun Teahouses were of the best quality, and later snack vendors also provided them. After the 1950s, the system made by Chen Kaichuan, an old pastry chef, was the most famous. In the 1980s, it was first promoted by his disciple and special pastry chef Xie. 1986, thanks to foreign aid, I specially made radish cake when I hosted the President of Rwanda. After tasting it, the president was very satisfied and said, "I have eaten famous dishes from dozens of countries, but the radish cake in China tastes the best." Ingredients: Every 20 radish cakes need 300g flour and water, 200g crispy noodles, 750g white radish,100g cooked ham, 50g golden hook,100g fresh pork, proper amount of monosodium glutamate, salt, onion, garlic stalk, soy sauce, sesame oil and pepper, and vegetable oil 65438+. Method: wash and peel white radish, shred, marinate with salt, and squeeze out water; Clean fresh pork and chop it into minced meat, soak it in golden hook and chop it into powder, chop cooked ham into powder and shred onion and garlic. Mix the above materials with reed, and then add monosodium glutamate, soy sauce, sesame oil, pepper, etc. Uniformly mixing to make stuffing, and dividing into several portions; Divide the water-mixed flour and the pastry flour into 20 parts respectively, flatten the water-mixed flour, put it into the pastry flour, flatten it again, roll it into a tube shape with a rolling pin, roll one end into a tube shape, roll one end into a tube shape, roll it vertically into a round skin, put in a portion of radish stuffing, and wrap it first. (Liu Pusheng)
Sweet potato Baba
Hunan has less arable land and many hills, so it is suitable to grow sweet potatoes as the staple food, so there is an old saying: "Sweet potatoes are the food for half a year." So a variety of sweet potato foods have been created, and sweet potato Baba is one of them. Crispy outside and soft inside, fragrant and sweet. It's quite pleasant to buy one or two pieces at street stalls and eat them while walking. Output: 1. Wash and peel the sweet potato, cut it into small dices and put it in the pot; Take another pot, add flour, cornflour and refined salt, pour water and stir into batter, then put down the diced sweet potatoes and mix well, and wake for 30 minutes. 2. Heat in an iron pan, pour in half a pot of tea oil and burn to 170℃. Spoon the sweet potato paste into a flat-bottomed iron pan, stir well, and fry in exothermic oil until the potato paste solidifies until both sides are golden. (Zhao Xing)
Sugar and oil Baba
Changsha traditional glutinous rice fried food. Sweet and soft, crisp outside and tender inside, it has long been a delicacy for Changsha citizens. There are stalls in the streets and alleys for sale, and the production methods are also different. Raw materials: 750g glutinous rice flour, 250g sticky rice flour, 0/000g tea oil175g Beiliu sugar. Output: 1. Pour glutinous rice flour and sticky rice flour into a basin, add 550g of clear water, mix well and knead into dough, put a piece of about150g into a small dish, flatten it and steam it in a steamer, take it out, add the dough and knead it into a white and smooth dough. 2. Take out 40 powder particles, rub them into particles one by one, and put them on the board with a wet cloth. 3. Put the wok on medium heat, pour the tea oil to burn off the fishy smell first, add the Beiliu sugar, and dissolve the sugar and oil into brown sugar oil with a small shovel; Pick up the meatballs, gently press them into round cakes, and put them in a sugar oil pan; Gently push the biscuit with a spatula, while pushing and pressing, and constantly pour sugar juice on the biscuit. After the biscuits float on the surface of the sugar oil, fry them for a while, scoop them up with a spatula, put them in a leaky rack, drain the sugar oil and shovel them into a plate. (Zhang)
deep-fried dough stick
Common popular snacks. Thick and golden, crisp and crisp, fresh and salty and refreshing. Alum is ground into powder, dissolved in water, and then soda ash is put, that is, white splash appears in clear water, and salt is put after the splash disappears. When the water is thick and white, you can add flour, stir it quickly, press it into dough, let it stand for 20 minutes, then put it on the chopping board, divide it into three parts evenly, raise the pressure two or three times, rub it into thick strips, and put it into a big oil-sweeping basin. Brush a layer of oil on the edges of the strips, put the three strips together tightly, cover them with a wet cloth, and leave them for 6 ~ 10 hour (summer ~ winter) to make the noodles completely loose and elastic. Take a strip of fried dough sticks noodles, put it down, lightly sprinkle flour on it, then gently stretch it, and roll the noodles into strips with a hammer of 0.5 cm thickness and 8 cm width. The oil temperature in the oil pan will be heated to about 2 10℃. Cut two strips (width 1.5 cm) with a special strip cutter for fried dough sticks, pick up the previous strip and stack it on the first one. Roll a few times with long bamboo chopsticks, and you can see the expansion of fried dough sticks. Fry until golden brown.
Soro
Flavor snacks are very popular in Changsha and its surrounding areas. On midsummer night, citizens flock to the streets to eat snails and drink beer. Production: Take back the screw with shell, put it in water 1 ~ 2 days, shovel the tip of the screw with a special hay cutter, wash it, put oil in the pan and heat it, add the screw with shell, stir fry, and then add spices, wine, onion, ginger and garlic. Stir-fry dried Chili powder and dried sauerkraut, add a little bone soup to taste, quickly dry, add perilla leaves and chopped green onion, take out the pan, and count the sesame oil to serve. Spicy, rich in perilla, without muddy smell, and the meat is long. (Cheney Chen)
Taste shrimp
Flavor snacks. Popular in Changsha and its surrounding areas. It is popular because of its spicy and delicious flavor, and it is also a necessary food for drinking beer on summer nights. The food stalls all over the street have their own secrets and different flavors, but they are all inseparable from a spicy word. Diners are sweating, full of spicy food and enjoying themselves. Output: 1. Take the lobster produced in the lake area, remove the head shell and gills, especially between the eyes under the belly, cut off the middle tail, press the mud line (that is, the sand sausage), open the back of the shell and split the pliers legs for later use. 2. Add cooked oil, put the shrimp in a hot pot, stir-fry until it turns red, add a little ginger rice, garlic rice, rice wine, thirteen spices powder or star anise cinnamon, add garlic rice, ginger rice, refined chicken powder and a little bean board, stir-fry, add bone soup and cook for about 20 minutes, and add perilla. (Cheney Chen)
Braised pork knuckle
Changsha traditional flavor food. It can be used as a snack or a dish. Ingredients: Wash trotters, salad oil, salt, monosodium glutamate, cooking wine, soy sauce, sugar, white sugar, chopped green onion, ginger, onion stalk, cinnamon, star anise, whole dried Chili. Method: cut pig's trotters into pieces and blanch them; Stir-fry ginger, scallion, cinnamon, star anise and dried Chili, drain trotters, cook cooking wine, sugar and soy sauce, stir-fry with water, adjust the flavor, and simmer until crisp and rotten. When eating, pick out ginger, onion and spices, put them in a bowl and sprinkle with chopped green onion.
Spicy hot pot
Changsha flavor snacks. The main ingredient is sweet potato powder (round rice noodles or vermicelli can also be used instead). Thick and spicy. A bowl of hot sweet potato powder is served, sprinkled with chopped green onion and dried pepper, and topped with golden red oil. Besides chicken, beef, pork and other meat dishes, twenty or thirty kinds of materials can be added, such as coriander wrapped in bean skin, yellow snail, potato chips, kelp slices, mushrooms, lotus root slices and so on. Order a good dish, cook it by the shopkeeper and serve it in spicy and fragrant soup.