Ganxian vermicelli is handmade, which is a must. First, add salt to the flour, put it in a basin to wake it up, and then rub it constantly, stick it and wake it up. After repeated several times, it was artificially stretched into vermicelli shape, and the noodles were symmetrical, thin, white, hard and shiny. After air drying, cut into six inches, each inch weighs about one catty, box and keep it, and carry it with you. When cooking, put it in a pot, soak it in cold water to avoid adhesion, and then fish it into a very small handle. Pork soup is cooked again with Jiang Mo, salt, chicken essence, vinegar and big oil. Put chopped green onion, Chinese cabbage leaves and diluted egg cakes into the soup to make floating vegetables. After the soup is boiled, pour it out and you can eat it, commonly known as noodle soup. Pay attention to flourishing, frying, thin oil flourishing, soup frying and fine noodles. Because there is only one chopstick in the bowl, some friends call it "full of fragrance". Because you only eat noodles and don't drink soup, there is a saying that you can only look up after eating 30 bowls. For example, the original Chili sauce made by people in Zuoyigan County has endless aftertaste.
According to legend, Guo Kun of Ganxian requisitioned hundreds of thousands of migrant workers when he was building the tombs of Li Zhi and Wu Zetian in Tang Gaozong, and eating became a problem. Migrant workers who can't starve simply cook buns with helmets, hence the name. For thousands of years, people in Ganxian county have been constantly improving and formed a unique flavor food. When making a pot helmet, first master the water temperature of the selected flour, and make it into an extremely hard dead dough, which needs to be placed on a table and flattened with a wooden pole. After pressing evenly, add dough and alkaline water and press until the dough is smooth and flat, and cover it with a wet cloth. After waking up, divide the dough into one kilogram each, put it on an iron plate and burn it with wheat straw, and turn it over while pressing it until it is pressed into a round cake with a diameter of eight inches and a thickness of about six cents, which is chrysanthemum-shaped. Then three to six turns, edge pressing and coloring, and the skin is slightly bulging. Just out of the pot, Guo Kui smells fragrant, and the fragrance wafts in Wan Li. Because of its unique workmanship, it can be used for a long time. As for the Eight Monsters in Shaanxi, the pot helmet as big as the pot cover and more than a foot thick is not the pot helmet in Ganxian County, but is misinformed by friends from other places.
Ganxian bean curd is made of high-quality soybeans. Because tofu is tender, it is called tofu brain. There is a poem praising: "Tofu is fresh and salty, and it is meaningful, clear and tender, like an old brain, taking advantage of Zhao Hui." Having mastered the skills of marinating, I cooked the sauce with low fire and ordered the marinade with quick fire. Tofu brain made of it is white and clean, fresh and soft, which can be turned over but not scattered, folded but not kept, stirred but not broken. When selling tofu brain, we also pay attention to it. Put the cooked soybean milk into a special crock filled with brine to ensure that the tofu is always fried in the sales process. When eating, you must choose a night market stall and taste its unique fragrance with a small bowl. The tools used for bowl installation are also unique. They are made of round and extremely thin copper skin, and added with salt, monosodium glutamate, garlic Jiang Shui, boiled spiced vinegar and homemade oil chili pepper, which are all good in color, fragrance and taste. Many friends from other places even eat ten bowls and eight bowls. After eating, they stroked their bulging stomachs and shouted loudly. In winter, when the weather is too cold, buyers will mix starch with carrots and spinach, shred them, and pour them into juice, which is another flavor when eating. Ganxian bean curd has the effect of strengthening the body and strengthening the brain. Ganxian people are smart. It is said that it is because of eating tofu brain all the year round.
Dry fresh tea element (no one knows which word to use, so there are all kinds of signs now. I think it should sound like "tea", because it is too crisp, and it is the oldest variety of snacks in Ganxian County. Legend has it that it has been 1300 years. It used to be court food. As a sacrifice to Ganling in the Tang Dynasty, it spread to the people. Its characteristics are oily but not greasy, yellow and fragrant in color, crisp outside and crisp inside, and hot and popular. Tea crisp is made of special flour, lard (horse oil is used in authentic practice), rapeseed oil and salt through fine processing. Knead the dough evenly, divide it into small portions, then press it into round dough, wrap it in the stuffing made of rock sugar, shredded green pork, walnut kernel and soft sugar, make sesame cake, and fry it in oil pan, which is golden in color, crisp and delicious. It may be because crispy snacks or fried foods according to modern dietary concepts are harmful to health, so they are not as popular as the above three kinds of snacks, but friends from other places are full of praise when they taste them.
After introducing the delicious snack "Four Treasures of the Study" in Ganxian, it is estimated that friends are already salivating. Come to Ganxian and have a good meal. I believe the taste will make you unforgettable!