Can you tell me the exact recipe and ingredients for Guizhou snacks? It's just a matter of intestines and noodles, veggie noodles, silk dolls (the way to make the ingredients and the way to make the soup), bean flower noodles, yanglang chicken, and the way to make the soup. Silk doll, also known as vegetarian spring rolls, is one of the most common snacks on the streets of Guiyang. At first listen to the name, it is really shocking, as the "Journey to the West" in the face of the Tang Monk doll-shaped fruit brought by the disciples shouted: sin, sin! Silk doll because of its shape on the big and small as if the baby wrapped in thin silk, so the name. "Swaddling clothes" is made of rice flour pancakes, thin as paper but - only the palm of your hand so big. It is then rolled into shredded radish, fennel root (ichiban), shredded seaweed, shredded cucumber, vermicelli, pickled radish, fried soybeans, battered chili peppers, and so on. When eating, of course, it is necessary to inject the sour and spicy juice. And this juice is taken from the essence of excellent flavor, each family has its own unique trick.

Guiyang City, many silk doll snack stalls along the street and set up, quite unique, each stall pull longer, a row of small stools. The stalls are filled with a variety of shredded vegetables, there are one or two dozen varieties. The shredded vegetables were sliced very finely and were beautifully colored in red, white, yellow, and black. The owner of the stall will be in front of the diners set a small plate of pancakes and a bowl of local flavors of the seasoning, so that diners to blend the material, the stall of the seasoning, sugar, soy sauce, vinegar, cooked oil and so on. Silk dolls are two-inch diameter slices wrapped with a little vermicelli, mung bean sprouts, shredded lettuce, kelp, radish, and crispy soybeans. When eaten with a small spoon poured with soy sauce, vinegar, chili peppers, scallions, monosodium glutamate and other preparations made of seasoning, soft and crispy, hot and sour, delicious, a unique flavor.

Method of production is to use rice flour into a thin Thi-like pancake cooked, will be shredded radish, folded ear root, mung bean sprouts, kelp, fried soybeans, paste chili pepper and other condiments, wrapped in the crust wrapped into a small roll to eat. The taste is fragrant and full of flavor, which is very characteristic. Ingredients:

250g of fine flour, 50g of mung bean sprouts, 25g of shredded kelp, 25g of shredded pickled radish, 25g of shredded daikon radish, 25g of shredded beetroot, 25g of folded ear root, 25g of celery section, 25g of fern section, 25g of cold noodle, 25g of asparagus, 25g of crispy soybeans, 20g of fried soybeans.

Seasoning:

Salt, sesame oil, soy sauce, vinegar, monosodium glutamate (MSG), ginger foam, green onion and other appropriate amount.

Method of production:

Browning. Flour with water, salt, a little kneaded and moved through (water and flour ratio of 1:6), hot pan brush oil, dry, then the left hand grabbed the dough flung round and to the bottom of the pan mortar and pestle to become the diameter of 9 cm round thin skin, the right hand immediately round skin uncovered, so that the production of dozens of spring rolls skin, into the steamer to steam a little so that it is soft, easy to pack food. And then mung bean sprouts, kelp, celery section, fern section blanch with boiling water, respectively, into a small plate, small bowl into the soy sauce, vinegar, monosodium glutamate, sesame oil, ginger foam, green onions, burnt chili pepper into the juice. Spring roll skin into a variety of shredded vegetables wrapped into a large under the small pocket shape, into the crispy soybeans, pouring good chili sauce is ready.

Flavor characteristics:

Vegetables are crisp and tender, hot and sour, appetizer and spleen. It is a famous snack popular in Guiyang.

Technical Notes:

The ratio of water to flour must be mastered, and the action should be fast and skillful when spreading the skin.

Raw materials and seasonings: coarse rice flour (sour noodles), peanut rice, green onions, ginger, garlic, red oil, salt, sesame oil, soy sauce, monosodium glutamate (MSG), black dahlia, pickled sour radish in moderation.

Specific production methods: rice flour bleached with water to remove the sour taste, peanut rice fried in oil crisp, scallions cut into scallions, ginger minced ginger, garlic minced garlic, black daikon radish, pickled sour carrots cut into small dices standby. Pot boiling water under the (200 grams of a bowl) rice noodles hot, filtered out of the bowl, put the appropriate amount of peanut rice, ginger, garlic, salt, sesame oil, soy sauce, monosodium glutamate (MSG), black dahlia, pickled pickled carrots, drizzled with red oil, sprinkled with green onions can be mixed food.

Flavor characteristics: oil red powder hot, spicy and refreshing.

Making points: rice flour can only be hot before the water bleaching, with bleaching with hot, can not be soaked, hot time is long, otherwise eat up the toughness.

Zunyi Douhua Noodle was created at the beginning of this century, and has been nearly a hundred years. In Zunyi City today, bean flower noodle shops are found all over the streets and alleys, and business is booming. In 1958, when Deng Xiaoping and other central leaders inspected Zunyi, they went to the old town to taste the noodles. Travelers coming to Zunyi from other places are always looking for a new noodle shop to try.

Bean flower noodles are an original creation of the Zunyi people. The noodles are covered with a ball of snow-white bean flowers, and the noodles are dipped in bean paste. Soybean flower, called water tofu in some places, is made from the cellar water from the previous tofu spotting that has been stored for a few days to become a sour soup. Pointing tofu with this sour soup makes the tofu free of the bitter taste of gypsum or brine, more tender than regular tofu, and tighter and more zippy than tofu brain.

The key to the flavor of the soybean flower noodles is the meat tip. At the end of the Qing Dynasty, the noodles were a kind of vegetarian dish, but later they were improved by adding meat tips. The meat is made from diced pork hamstring meat and chicken meat, then squid and diced squash, mixed with the right amount of sweet sauce, hu bean sauce, etc., and then fried in a mixture of half pork and half vegetable oil, plus a few crispy peanut rice, put into a small bowl, and then accompanied by chili peppers, soy sauce, monosodium glutamate (MSG), green onions, ginger, fish, cilantro, and other spices. To eat, dip the inside of the large bowl of noodles into the meat tips to appreciate the endless flavor.

Methods:

(1) "Wide knife noodles" are made from the finest flour mixed with fresh eggs and a small amount of thickening powder and alkaline water, and the finished noodles are wider and longer than ordinary noodles.

(2) "Bean Flower" is made of soybean paste and acidic water, and then boiled in soybean milk, and is characterized by its tenderness and softness.

(3) "condiments" are minced meat, sesame oil, cooked vegetable oil, fine chili oil, lard, fish coriander, ginger, pepper, scallions, deep-fried peanuts, deep-fried tofu, etc., and some of them are also added with finely chopped squid, diced chicken, pig's trotters and so on.

(4) Serve the cooked noodles in 1 bowl, covered with boiled bean curd and served with soy milk. Use 1 small dish of well-mixed condiments. Use chopsticks to pick the noodles and bean curd into the small dish and eat them while dipping them into the condiments.

Features: Dipping while hot, fresh and tender, appetizing.