Sichuan Special Snack Practice —— Lagerstroemia indica with Light Shadow
The so-called "light shadow" is named after the fact that the national film is as thin as paper and translucent, which can reveal the light shadow. According to folklore, when the Qing Dynasty traveled through the south of the Yangtze River, a chef once made buns with sweet potato mud as stuffing. After eating it, he felt sweet and delicious and had a unique flavor. When asked what it was made of, the chef thought that the emperor was the "Ziwei Star" in the sky, and he had a brainwave to answer the daily-use "Ziwei". The emperor heard that he was overjoyed, so the red vine was called "Ziwei", hence its name. The name of "lamp shadow crape myrtle" is preserved.
Production materials:
Osmunda japonica 1 piece (about 250g), 50g of red oil, appropriate amounts of salad oil, alum, Sichuan salt and monosodium glutamate.
How to make lamp shadow crape myrtle
1. Wash the sweet potato, trim it into cubes with a knife, cut it into thin slices, soak it in alum water, take it out, rinse it with clear water, and drain it for later use.
2. Put salad oil into the wok, and when it is heated to 50% to 60%, put the slices into the wok in several times, fry them until they are duck yellow one by one, then take them out, drain the oil and put them into the plate. Mix Sichuan salt, monosodium glutamate and red oil evenly, dish up and serve the fried slices at the same time.
Main points of making Lagerstroemia indica with lamp shadow;
1. Slice should be uniform in thickness;
2. When frying the slices, put them into the oil pan for small frying in several times (several slices at a time).
Sichuan Special Snacks —— Fried Yuanxiao in Sichuan
Production materials:
250 grams of glutinous rice flour, 75 grams of orange cake, 50 grams of cooked sesame seeds, and appropriate amounts of sugar, cooked chicken oil, cooked duck oil and salad oil.
How to make Sichuan fried dumplings
1. Cut the orange cake into fine particles, put it in a bowl, and mix with white sugar, cooked chicken oil, cooked duck oil and cooked sesame seeds to make sugar stuffing.
2. Glutinous rice flour mixed with appropriate amount of clear water is kneaded into dough, and it is torn into 10 small balls, which are respectively wrapped with sugar stuffing and kneaded into Yuanxiao.
3. Put salad oil in the clean pot, and when it is heated to 50%, put the Yuanxiao in the oil pan and fry it until it is golden outside and cooked inside, and serve.
Sichuan Special Snack Practice-Tengchong Tanzi Chicken
Tengchong was originally due to its historical reasons.
Since Hongwunian of the Ming Dynasty, in order to consolidate the frontier defense, most soldiers from Nanjing, Shandong, Beijing, Sichuan, Jiangxi and Guangdong to Tengxu have settled in Tengchong. At the same time, local cuisines were also integrated into Tengchong aborigines, forming Tengchong's unique food culture.
Ingredients: chicken 1 piece
Seasoning: ginger, cinnamon, vegetable oil, brine, Amomum tsaoko.
method of work
1. Bleeding and plucking the selected chicken, eviscerating, (note: none of these) washing and air drying. Then, give the chicken a shape (depending on the shape of the chicken) and evenly brush it with a layer of honey to color it.
2. Fry in the pan, the amount of oil must be loose, the oil temperature should not be too high, and fish out when the chicken skin is golden yellow. Then, it is braising, which takes the longest time and is difficult to master. Because the altar for braised chicken is specially made, it is not easy to find during the war disaster, so we use Tengchong's homemade casserole (note: the height is about 20---80cm depending on the size of the chicken, how much to choose, hehe, is it very enjoyable) and then add brine.
3. Brine is made of more than ten kinds of Chinese herbal medicines. The medicines can't be put into the pot in bulk, but should be put into gauze bags, such as cold ginger, cinnamon, tsaoko, dried ginger, etc. The medicines are not rare and unusual, and most of them are ordinary things. The key lies in the dosage collocation and proportion, and how much dosage is used for chickens, which is the experience accumulated by our ancestors for generations. The amount of medicine determines whether it tastes bad, which is the difficulty in making authentic jar chicken. Otherwise what is the secret recipe of the palace.
4. Seal the jar, simmer for 4 hours in bank up, and then stew for 3 hours, 7 hours in total. After opening and leaving the jar, its color is golden, jade-embellished, bright and eye-catching, its color is pure and lasting, not boring and not greasy, its entrance is fine, its skin is crisp and tender, and its mouth is full of fragrance. Tanzi chicken also has the functions of promoting blood circulation, relaxing muscles and tendons, clearing away lung heat and strengthening stomach, which is especially suitable for the elderly and children.
Sichuan Special Snack Practice-Fish Flocks
Fish floss was a famous snack in coastal areas in the early years. With the vigorous development of scientific aquaculture, the fish industry in Sichuan increased greatly, and the production of fish floss food was also carried out. Making fish floss with freshwater fish is suitable for the taste of Sichuan people, so it has become a famous snack for all ages.
Production materials:
750g silver carp, 0/5g white pepper/kloc-,30g ginger and onion juice, Sichuan salt and salad oil.
How to make fish floss
1. Remove scales, heads and internal organs from fish, wash and remove bones, then scrape off the fish (remove fishbones), put it into a meat grinder, mince it, take it out, add Sichuan salt, white pepper, ginger juice and water, and dissolve it for later use.
2. Put salad oil in a clean pot and heat it to 50%. Stir it with chopsticks and pour the minced human fish. When the fish is white and waterless, filter it with multi-layer clean gauze. When the fish is not hot, squeeze out the oil, shake it loosely and serve.
Main points of making fish floss:
1. fishbone spurs should be removed;
2. The fish should be minced and dissolved;
3. Stir well when frying, and don't fry the minced fish too tender or too old to change color.
Sichuan Special Snack Practice-Crispy Spicy Beef
Making materials:
800 grams of beef marbles, appropriate amounts of brine, Sichuan salt, dried seven-star pepper, pepper granules, ginger pieces, star anise, salad oil, and Rhizoma Dioscoreae Septemlobae.
How to cook crispy spicy beef
Boil the dried seven-star pepper, bittern, beef and other seasonings in a pan until they are raked, and pick up the beef. Heat the salad oil in a clean pot, pick it up when the beef is fried to dark brown, slice it and serve.
Main points of making crispy spicy beef;
1. When marinating beef, cook the beef into a rake without rotting;
2. When cutting beef, slice it horizontally.
Sichuan Special Snack Practice-Xichong Tiaozao
Xichong County is a subordinate county of Nanchong City: it is rich in sweet potato, and its texture is excellent, which is very popular for making sweet jujube, a flavor snack. Sweet potato is called red sweet potato in Sichuan. "Compendium of Materia Medica" states that sweet potato has the effects of "tonifying deficiency, invigorating qi, strengthening spleen and stomach, and strengthening kidney yin". Sweet potato has high health care and medicinal value, which can enhance immunity, improve the body's disease resistance, delay aging, maintain the acid-base balance of human body, prevent cancer and prolong life.
Production materials:
350g of Xichong Polygonum cuspidatum, 0/50g of glutinous rice flour, 0/00g of sugar, 30g of honey and salad oil.
How to make xichong jujube
1. Wash the sweet potato, steam it in a cage, take it out, remove the skin, grind it into paste, put it in a basin, add glutinous rice flour, sugar and honey, knead it evenly, tear it into several sections, and knead it into jujube shape for later use.
2. When the salad oil is put into the clean pot and burned to 50% heat, the jujube is fried until the appearance is golden yellow (cooked inside), and then it is picked up and served.
Main points of making Xichong Tiaozao;
The size of the jujube should be rubbed evenly, and the oil temperature should be well controlled when frying the jujube.