The more famous Sichuan snacks are husband and wife lung slices, Lai Tangyuan, Dragon Dumplings, Zhongshui Dumplings, Dan Dan Noodles, and Three Cannons.
Husband and wife sliced lung
More than 50 years ago, Guo Zhaohua, Zhang Tianzheng husband and wife, to produce and sell spicy beef sliced lung for the industry, the two people from the basket to sell, set up stalls to customers to set up a store business. They sold slices of lung actually cow scalp, cow heart, cow tongue, tripe, beef, and do not use the lung. Focusing on the selection of materials, production of fine, well seasoned, loved by the masses. In order to distinguish it from other slices of lung, it is called "husband and wife sliced lung". The slices of husband and wife's lungs are large and thin, sticky and flavorful, spicy and fragrant, and tender.
Materials:
100 grams of beef, 100 grams of beef tongue, 100 grams of beef scalp, 150 grams of beef heart, 200 grams of tripe, spices (star anise, Sannai, fennel, fennel, grass berries, cinnamon, cloves, ginger, etc.), salt, red oil chili pepper, pepper, pepper, sesame seeds, ripe peanuts, soybean oil, monosodium glutamate, celery, each in appropriate amounts.
Method:
1. cut the beef into blocks, with beef miscellaneous (cow tongue, cow heart, cow scalp, tripe) together rinsed, with spices, salt, pepper flour and other various seasonings brine, the first to boil with fierce fire after turning to use a small fire, brine to the meat meat material poi and does not rot, and then fished out and cooled, cut into large thin slices, standby.
2. Wash celery, cut into 1 cm long section. Sesame seeds fried and cooked flowers and together pressed into the end of the spare.
3. dish into the cut beef, beef, add marinade, soybean oil, monosodium glutamate, pepper, red oil chili, sesame seeds, peanut rice and celery, mix well that is to become.
Jong dumplings
Jong dumplings are thin-skinned and tender, salty-sweet and slightly spicy, fresh and smooth.
Materials:
500 grams of semolina, 500 grams of pork leg meat, copy soy sauce, monosodium glutamate, pepper, Sichuan salt, ginger, green onion, garlic, red oil chili, cooking wine, sesame oil, 1 egg.
Method:
1. The onion, ginger pat broken, soak water moderate. The pig fat lean meat cut into pieces, with the back of the knife whack mushy tendon removal, chopped finely with a knife into the mud, put into a basin, add Sichuan salt, cooking wine, monosodium glutamate, pepper, egg, and well. Then add the soaked onion and ginger water, stir hard into the sesame oil, and then continue to stir into a thick fine dumpling filling.
2. Put 450 grams of fine flour on the board in the shape of a "concave", put in water and knead into a small dough, and then cut into 100 pieces of dough. With 50 grams of flour as a complementary powder, respectively, rolled into a diameter of 5 centimeters the size of the round skin spare.
3. Wrap the filling into the skin, fold it into a semicircle, and pinch the edges together to form a dumpling blank.
4. Boil water in the pot, put the dumplings, cooked, with a slotted spoon, scooped up, drained into a bowl, and then copy the soy sauce, monosodium glutamate (MSG), chili peppers in red oil, and garlic paste into the bowl.
Lai Tangyuan
Lai Tangyuan has a history of 100 years. The owner, Lai Yuanxin, has been cooking and selling soup dumplings along the streets of Chengdu since 1894, and the dumplings he makes do not rot the skin, reveal the filling, or muddy the soup when boiled, and do not stick to the chopsticks, teeth, or mouth when eaten; they are moist, sweet, smooth, and soft and sticky, making them the most famous snack in Chengdu. Nowadays, Lai Tangyuan has maintained the quality of the old famous snacks, with its smooth white color, glutinous skin, sweet aroma, heavy oil, and rich nutrition.
Materials:
500 grams of glutinous rice, 75 grams of rice, 70 grams of black sesame, 300 grams of powdered sugar, 50 grams of flour, 200 grams of oil, sugar and sesame sauce.
Method:
1. Glutinous rice, rice washed, soaked for 48 hours, hemp before washing again. Grind into a thin pulp with the right amount of water, put it into a cloth bag and hang it dry to become Tangyuan noodles.
2. Sesame seeds to impurities, scrub clean, fry with a small fire, fried incense, with a rolling pin pressed into a fine surface, add powdered sugar, flour, chemical lard, kneaded and mixed well, placed on the board pressed, cut into 1.5 cm square block, standby.
3. Add water to the dumpling noodles, knead well, divide into 30 lumps, and wrap the small square hearts into a ball-shaped dumpling billet.
4. Boil a large pot of water, put the dumplings do not open, until the dumplings float, put a little cold water, keep rolling but not boiling, dumplings tumbling, heart cooked, soft skin is cooked.
5. When served with sugar, sesame sauce on a small plate for dipping.
Long Dumplings
Long Dumplings, with its thin skin and tender filling, smooth and fragrant soup, and thick white color, is one of the best snacks in Rongcheng. The name of Dragon Handicap is not the owner's name, but the three fellows in the "Thick Flower Tea Garden" negotiated the opening of the handicap store and took the name "Dragon", which is the harmonic sound of the word "Thick", and it also means "dragon", which means "dragon and tiger leap".
Materials:
500 grams of semolina, 500 grams of pork leg, broth, pepper, monosodium glutamate (MSG), ginger, sesame oil, Sichuan salt, chicken oil, 2 eggs.
Methods:
1. Put the flour on the board in a "concave" shape, put a little salt, knocked into the egg 1, then add water to mix, knead and become dough. Then use a rolling pin to roll out the dough into a paper-thin sheet, and cut it into 110 four-finger-square sheets.
2. will be fat three lean seven proportion of pork with the back of the knife to pound mushy tendons, chopped into a fine mud, add Sichuan salt, ginger juice, egg 1, pepper, monosodium glutamate, mix well, mixed with the right amount of water, stirred into a dry paste, add sesame oil, mix well, made of stuffing standby.
3. The filling is wrapped into the skin, folded into a triangle, and then the left and right corners of the center folded up and glued into a diamond-shaped crib sheet.
4. Use a bowl to put Sichuan salt, pepper, monosodium glutamate (MSG), chicken oil and soup, and fish in the cooked copra.
Three Cannons
Three Cannons of glutinous rice is soft and sticky, sweet and savory.
Ingredients:
1000 grams of glutinous rice, 150 grams of brown sugar, 50 grams of sesame seeds, 250 grams of soybeans.
Method:
1. Wash the glutinous rice, soak for 12 hours, and then wash, pour into the steamer, steam over high heat, sprinkle 1-2 times in the middle of the water, and then turn out of the steam and pour in the barrel, mixed with an appropriate amount of boiled water, with a lid on the cover, to be the water into the rice, pounded with a wooden stick velvet (or stranded into velvet with the winnowing machine), that is, into the patty cake billet.
2. Brown sugar into 300 grams of water, boiled into sugar juice. Sesame seeds, soybeans, respectively, fried, ground into fine powder.
3. patty cake blanks into 10, and then each divided into 3 lumps, that is, by hand, 3 times, continuously thrown to the wooden plate, issued by three times and popped into the dustpan with soybean noodles, so that each lump are evenly wrapped in soybean noodles, and then drizzled with sugar, sprinkled with sesame noodles that is.
Dan Tan Noodles
Dan Tan Noodles have been served in Chengdu for 40 to 50 years, and they come from a noodle stretcher sold by hawkers along the street. At one end of the stretcher is a pot stove, and at the other end are noodles, bowls and prepared seasonings, which are eaten as they are served. Nowadays, Chengdu's famous dan dan noodle store is located next to the Chengdu Cultural Palace. It is characterized by thin noodles, crispy meat, seasoning with green onions, sprouts, lard, slightly soupy, fresh and refreshing, spicy not heavy and slightly sour.
Materials:
500 grams of flour, Deyang soybean oil, monosodium glutamate, red oil chili pepper, eggs, lard, pea tips, good soup, vinegar, green onion, sprouts, soybean meal, pork, each appropriate amount.
Methods:
1. Flour and eggs with water and dough, rolled by hand into fine leek leaf noodles. Soy flour is used as a loose powder when rolling out the noodles.
2. Put soybean oil, vinegar, monosodium glutamate (MSG), red oil chili pepper, good soup, chopped green onion and chopped sprouts into 12 bowls.
3. Chop the pork into mung bean size particles. Put melted lard in the pot, when the oil is hot, put pork, drain the water, add salt, soybean oil, coloring, until the spit oil meat crispy golden yellow that is up.
4. pot of water to boil, put the noodles cooked, respectively, fished into the 12 bowl with seasoning, and pea tips into each bowl, the top of a good meat bashful that is