The procedure of frying chili pepper sauce: pour in proper oil, heat it, and add chopped green onion and lean meat. Then pour in the main ingredients, add seasoning, salt, bean paste and mixed seasoning while frying, stir-fry until it is 70% cooked, add appropriate broth, and stir-fry until it is slightly dry and there is no thick soup. Add appropriate monosodium glutamate, add a little pepper noodles according to your own taste, and add pepper noodles to simmer for a while, so that the peppers are cooked and mixed evenly. (When mixing Chili noodles, the pot should be kept away from the fire, and no more frying.) The characteristics of the pot helmet are: the shape is even like chrysanthemum fire, the skin is as thin as paper buns, and it is layered by hand, and it is cut like suet with a knife. The more you chew in the mouth, the more fragrant you will be when you swallow it. Eat crisp, smell fragrant, storage-resistant, long life. If you have a Ganzhou pot helmet, you will smell it if you don't see it in the same car. Ganzhou Guokui originated from Taipingling Village, Tiefo Township. From 624 to 705, when Ganling was built as a burial tomb for Tang Gaozong Li Zhi and Empress Wu Zetian, it was named because of the huge project and the large number of migrant workers, which made it difficult to cook. After many improvements, the food with unique flavor was formed. The pot helmet is eight inches in diameter and six minutes thick. It is shaped like a chrysanthemum and has a layer inside. It is delicious.
Legend has it that when Ganling was built, thousands of civilian workers took part in the mausoleum building project and lived in this village. In order to solve their living problems, civilian workers baked cakes with their helmets. This way, everyone feels that it is convenient to forge, and it is widely spread. This is how most migrant workers make pot helmets, and the steamed buns are delicious and durable, and the fragrance is fragrant. This is the predecessor of pot helmets. Later, with the improvement of people's material life, the continuous improvement of technology and innovation of utensils in practice, the quality of pot helmet is getting better and better, and it has become a traditional folk food, which has been passed down for a long time.
Method of making: With the development of history, people have constantly summarized and improved the making of Ganzhou Guokui. Instead of burning firewood in a small pot, it was baked with coal and baked in a wok, and the original dough was kneaded by hand and pressed with wooden poles. In this way, baking from top to bottom, high temperature and gas protection, uniform fire color, ripe enough to achieve the purpose of storage resistance. Pressing the noodles with wooden poles can make the buns white, fragrant and delicious. The specific methods are as follows: 10 kg of flour, 4 kg of water (the water temperature should be controlled according to the season), 5 kg of fermented flour in summer, 7 kg in spring, 1 kg in winter, 0.5-1 kg of alkaline flour in season, covered with alkaline flour, and made into dough. During the pressing process, about 2 kg of flour is added until the dough is smooth and even. The first step is to fire up and down, and the fire duration should be small and stable. It is mainly to color the waves generated by the steamed buns being pressed by wooden bars, so that the yeast can be further fermented and finally shaped, and then enter the second step. The second cigarette is a fire, and the heat is relatively strong. Because of the fire, an iron ring can be placed in the cigarette, and the buns can be placed in the air, mainly for baking. It takes about ten minutes for the two cigarettes to turn three times and six times. Ganxian vermicelli is made of fine flour, salted water and dough, which is kneaded repeatedly to form snake-shaped strips, pressed in a porcelain jar for two days, then divided into small strips and hung on a noodle rack made of bamboo poles for drawing. Noodles slowly attached to the fall, gradually from thick to silk, like hair, air-dried, falling.
Put the chopping board on the shelf and cut it into eight inches, and tie it into small handles with lotus grass. Hand-made vermicelli is fine, white, stiff and smooth, and the noodles are fine and even. When cooking, the soup is fried, oily and acetic acid is added, and tender leeks, cabbage hearts and egg cakes are chopped and placed in the soup to make a slight bleaching. The color, fragrance and taste are good. After drinking, it can relieve hangover and stimulate appetite.
When eating sour soup vermicelli, first cook the vermicelli in a pot, remove it with a strainer, put it in cold boiled water and ice it, then scoop it into small pieces with chopsticks, filter the clean water on the steamer and pour the sour soup for eating. The preparation of sour soup is very particular. Add mature vinegar to boiling water, add bone soup or broth, and add spiced seasoning to boil. After the soup boils, add sesame oil and big oil, and add chopped egg cake, chopped green onion, leek, cabbage heart, coriander and so on. Pick the dried noodles into a fine flower bowl and pour the soup to enjoy.
Dry state sour soup vermicelli pays attention to Wang (more oil), frying (more hot soup) and thin noodles (less noodles). The soup is clear and fragrant, and it is oily but not greasy when eaten. After eating, it is not only eye-catching and refreshing, but also relaxing the spleen and strengthening the stomach. It is a delicious food for celebrating festivals and entertaining guests. Tofu brain and tofu belong to the same family, but there are some differences, that is, tofu is solidified and tofu brain is semi-solidified juice. The production process of bean curd is as follows: firstly, grind the clean soybean into bean curd, peel it, soak it in clear water for about 4 hours, take it out when the bean curd swells and turns white, pour it into a refiner or a stone mill and grind it into fine soybean milk, filter the fine soybean milk with cloth, pour the juice from the bean dregs into an iron pot, boil it with high fire, pour it into a special bucket, then melt the gypsum with clear water, put it into a crock, and pour the soybean milk in the bucket while it is hot for about 5 minutes.
After being made, the color is white, soft and smooth, and it is turned over but not scattered, and it is constantly stirred. When eating, scoop it up with a spoon and put it into a bowl, pour a proper amount of mixed soup, and then sprinkle with seasonings such as soybeans, parsley, mustard tuber powder, Chili oil, etc. It is red and white, with a unique flavor, salty and spicy, delicious, smooth and delicious. Therefore, only domestic tourists like Ganzhou bean curd brain, and even foreigners often sit around the stalls and eat with relish.
Legend has it that when the Ganling was built, foot soldiers ground the door with soybeans into soybean milk, boiled it and drank it. Later, some people accidentally poured gypsum into the soybean milk, and the soybean milk was coagulated. Some people dared to taste it very delicious. After that, they deliberately put a proper amount of gypsum into the soybean milk to coagulate it, and a new food was produced. Because it looks like a brain marrow, it is named bean curd, which has been passed down to this day. Ganxian baked noodles, soft cakes are yellow in color, the noodles are long in gluten, the vinegar oil is strong, and the spicy noodles are mixed with soup, which is particularly delicious. Pasting practice: first stir the superior white flour with warm water into a paste, then pour the batter into the hot pot with a rice spoon, turn it around, and smooth it with a spoon when it drips into the center of the pot. At this time, the fire at the bottom of the pot can't stop. When it burns around the bread, it is rolled up, turned over and branded until the yellow on both sides is even. When eating, you can adjust the five-flavor soup, dip it in it, or eat it with fried noodles, but it is best to mix the soup with oil, salt, vinegar, garlic, monosodium glutamate, five-spice powder, onion stubble, etc., put some spicy noodles in the soup, then chop up tender leeks, cabbage hearts and egg cakes, put them in the soup, then cut the baked noodles into strips and put them in a bowl, and pour them with the fried soup.
Speaking of the origin of Ganxian Baked Noodles, not many people may have known it. Legend has it that in a cold winter long ago, an emperor went hunting in the black pine forest in Haozhi County (now Gan County). The magistrate of Haozhi County was frightened, happy and afraid. He knew that if he served the emperor well, he would be promoted and knighted; If you are a little careless, it will implicate the nine families. He rushed to hear that Zhang, the most famous chef in Umbrella County, arranged Yu Shan. Chef Zhang came to the lobby of the county government with the attendants. When he looked up, he saw the county master sitting in the hall and hurried forward to pay his respects. "My parents are here, and I am honored by Wang!" He knelt down. The county magistrate left his seat and lifted chef Zhang up with a grin on his face: "No ceremony! Free gift! Today, the imperial court handed down an imperial edict, and tomorrow, Long live the grandfather will go hunting in the black pine forest in our county. You should be careful to wait on food and drink. " When chef Zhang heard this, he was scared like a sieve. He quickly said, "I am clumsy and incompetent, so I'd better ask my parents to find another master chef." When the magistrate heard the fire, he said, "What? Old thing, your family is getting impatient! Today, my master made it clear that if you serve the emperor well, my master will be rewarded heavily. If not, it will be like this! " Said, and grabbed an inkstone on the desk, fell to the ground, and the inkstone immediately became pieces. Chef Zhang came out of the lobby and thought to himself: How many famous chefs in the palace are cooking delicacies with delicacies, shark's fin and bird's nest? In this case, they are often killed innocently because they don't suit the taste of today's long live grandfather, not to mention our ... Chef Zhang came home with a lot of worries, and he was so anxious that he could do nothing. He thought that he had to fight for his own life so that his family could escape. At this time, the whole family wept bitterly: only the youngest daughter didn't cry or speak, leaning against the pot and staring blankly. At dawn, Chef Zhang hurriedly told his wife to prepare dry food for the refugees. His wife went to fill the noodles and accidentally knocked down the jar. Suddenly, the little daughter had an idea in her heart. The emperor never leaves his mouth without delicacies every day, and his stomach is filled with grease. When he sees birds, eggs and fish, he must be tired of meat. Why don't I spread the coarse grain buckwheat noodles in our farmhouse into pancakes, cut them into noodle shapes, put them in a bowl, and then add water, broth and seasonings such as salt, vinegar, pepper, chili pepper, etc. After the soup is boiled, skim the coriander to make floating vegetables, and pour the soup into the noodle bowl. It tastes soft and long, and the emperor will like it. Thinking of this, my heart was happy, and I quickly grabbed the noodle bowl in my mother's hand and said; "Mom, don't be afraid. I'll cook tomorrow's meal, and I promise the emperor won't blame it." The next day, chef Zhang didn't let his little daughter replace him, but did as her daughter said last night. If not, the fragrance would be full of fragrance. The emperor ate a bowl, sweating profusely, swallowed two bowls, and was tired of opening his stomach; Three bowls to fill the belly, show face Shu Mei. After eating, the emperor immediately sent a decree to the county magistrate to increase the rank and knighthood.
Later, chef Zhang opened a noodle shop in the county town. Because this kind of noodle is baked first and then cut, it is called "baked noodle".
Since then, every New Year's holiday, people in Ganxian have to eat a baked noodle; In the northern mountainous area (especially around Fengyang Town), it is regarded as a good food for banquet guests.
Other snacks such as cold rice noodles, spicy rice noodles, cold elbows, pulled noodles, shovel cakes and other famous towns in the northwest.