What are the eight bowls in Shanxi?

Eight bowls in Shaanxi!

Fried peanuts and salted duck eggs

Fried rice cakes with bean sprouts, braised pork with carrots, shredded cabbage, fried mushrooms with bean sprouts, preserved eggs and fried celery with sausages

How to make eight bowls in Shanxi

1. Spicy "cold lean slices (shredded)" at the bottom of vermicelli or shredded lettuce

Material: mung bean starch 1g pork tenderloin 1g cucumber 1g shredded red pepper 3g cooked sesame 1g shredded onion 2g minced garlic 15g salt 2g Jiang Mo 5g chopped green onion 15g fresh soy sauce 1g chicken powder 3g sugar 3g pepper 2g balsamic vinegar and mustard sauce

Practice:

1.

2. Add 2g of salt into mung bean starch.

3. Use 25g of clear water to synthesize the flour paste for later use.

4. taste the shredded tenderloin with salt, pepper, a little chicken powder and yellow wine, and then add a little wet starch paste.

5. put a few drops of olive oil in the last drop for later use.

6. Bring the water in the soup pot to a boil, turn down the heat, mix the starch slurry evenly, scoop a spoonful and pour it into the spinner.

7. Turn it by hand, and the spinner will turn to make the starch slurry evenly spread out, showing a thin sheet shape. Once it is slightly solidified, it will be dipped into boiling water and slightly scalded.

8. Immediately after the vermicelli is completely solidified, put it in a cold water basin for cooling. According to this quantity, six vermicelli can be made.

9. Take the cooled vermicelli out of the cold water basin and cut it into a bar code tray for later use.

1. blanch the vermicelli with boiling water before frying the shredded pork in winter, and eat it by hot mixing, but not in summer.

11. Slice the shredded pork in the oil, add the minced onion and ginger and stir-fry evenly.

12. Cook rice wine and stir well, then pour in soy sauce, chicken powder, pepper and seasoning, add shredded red pepper and stir well, and finally thicken with water starch.

13. Take out the pan and pour it on the face-lifting plate. Put shredded cucumber, shredded onion and minced garlic on the shredded pork. Finally, sprinkle with cooked sesame seeds and serve. Before eating, pour in balsamic vinegar and mix well.

characteristics of face lifting; Crystal clear, smooth and delicious.

Tips for China to eat the net;

1. When mung bean starch is made into slurry, it must be stirred evenly, and the powder slurry should be stirred evenly every time a piece of skin is made. 2. Because this dish is mixed, it is better to have more soup when frying shredded pork, which can be used as a seasoning. You can put some mustard sauce at the end if you like mustard.

second, the steamed "meat with sand" at the bottom of glutinous rice with sugar

?

main ingredients: pork ribs (pork belly) (5g) red bean paste (2g)

auxiliary materials: glutinous rice (1g), walnuts (15g) and preserved apples (1g)

seasoning: white sugar (5g), honey (1g) and rapeseed oil (6g).

2. Heat the wok, add rapeseed oil, and when it is 5% hot, fry the pork until it is chestnut-colored, and take out and drain the oil;

3. Deep-fry the walnut kernels in the pan, remove and drain the oil;

4. Beat the drained walnut kernel into powder and mix it with bean paste.

5. Wash the glutinous rice, add water into the pot and cook it into glutinous rice;

6. Dice the candied fruit and mix well with the glutinous rice;

7. Cut pork belly into blades, put bean paste in the middle, put it in a bowl neatly, spread glutinous rice, and steam it in a cage;

8. Take it out and buckle it into a plate, and pour it with boiled honey and sugar.

Tips for China to eat nets: 1. It is full of anger and steam for about 1.5 hours. If it is fat, it will be fat but not greasy, sweet and delicious; 2. Because of the frying process, 1 grams of rapeseed oil should be prepared.

What are the eight bowls in Shanxi?

Eight bowls in Shaanxi!

Fried peanuts, salted duck eggs, fried rice cakes with bean sprouts, braised pork with carrots, shredded cabbage with bean sprouts, fried mushrooms with bean sprouts, preserved eggs and fried celery with sausages

Eight bowls of recipes in Yuanping County, Shanxi Province

Eight bowls of dishes are actually eight dishes, eight bowls and sixteen courses made of pork. Because of the prevalence of Confucianism and Taoism at that time, people worshipped the number "eight". At that time, the restaurant paid attention to serving the Eight Immortals table, with eight people sitting on each table and eight dishes served in the same big bowl. It is mainly composed of four kinds of meat and four elements. Four kinds of meat: square meat, crispy meat, elbow buttons, meatballs, etc., with elbow meat and rear hip meat as the materials; Four elements: tofu (fried tofu or white tofu), kelp, vermicelli and seasonal vegetables (such as radish, cabbage, eggplant, etc.). Its meat dishes are cooked first and then steamed by using a unique process, according to strict procedures and working procedures. Its skills mainly focus on the selection of materials, the mastery of knife skills and temperature, and the selection of ingredients.

braised chicken steamed bowl

features

the chicken pieces are crisp and tender, with strong fresh juice and Huang Liang color.

raw material

35g of tender chicken. 75 grams of bamboo shoots and 75 grams of water-borne fungus. 1g of onion, 25g of white soup, 15g of monosodium glutamate, 25g of wet starch, 35g of Shaoxing wine and cooked lard, 3g of soy sauce and 1g of sugar.

making process

soak the chicken in boiling water for 2 minutes, take it out, cool it and cut it into small pieces 5 cm long and 2 cm wide. Heat a wok over a high fire, stir-fry 25g of lard in onion until it is fragrant, then add chicken pieces with Shaoxing wine, soy sauce, white sugar and white soup, bring to a low heat after boiling, and when the soup is thick, take out the chicken pieces and put them face down in a steamer. Cut the fresh bamboo shoots into rolling blocks, put them into the chicken juice pot together with the fungus and boil them slightly. Take it out, spread it in a bowl of chicken nuggets, then pour the remaining soup into the pot, cover the chicken nuggets in the pan, add monosodium glutamate to the soup, thicken it with wet starch, pour in 1 grams of cooked lard, and pour it evenly on the chicken nuggets.

What are the eight bowls in the Qiao Family Courtyard?

The only impression left is that they are unpalatable ............................................................................................................................................ It is written in black (knock 3 pieces) ... I was slaughtered ...

Eight bowls of small rice in Shanxi Province

Eight bowls of small rice in Shanxi Province

Main ingredient

3g of millet

Auxiliary material

water

appropriate amount

Lycium barbarum

a little

peas < A little Lycium barbarum

2. Wash the millet, add appropriate amount of water, and it will be fine until the millet has just passed. Put it in an electric cooker and stew it for 1-2 hours. When the water is dry, the rice is cooked

3. Buckle it out and decorate the eight bowls and plates with peas and Lycium barbarum

Ingredients: 1 head of sole (about 1.

seasoning: 2kg of oil (about 1g), 5 tablespoons of soy sauce, 3 tablespoons of Shaoxing wine, 2 tablespoons of vinegar and sugar, 1/2 tsp of refined salt and monosodium glutamate, 1/3 tsp of pepper, 1 tsp of sesame oil, a little of onion, ginger, garlic and star anise, and a proper amount of starch.

Practice

1. Remove gills from the head of plaice, wash it, fry it in 7% hot oil until it turns golden, then take it out and control the oil content.

2. Add a little base oil to another pot, use onion, ginger, garlic and star anise to cook Shao wine and vinegar, add soy sauce, white sugar and refined salt, add soup to boil, then add the fried sole head, and cook it over medium heat until it is cooked and rotten. When the scalded juice is thick, add monosodium glutamate and pepper, and remove the onion.

3. thicken the raw juice with water starch, pour sesame oil and pour it on the head of the sole in the plate.

which city in Shanxi province is interesting?

Datong, an ancient city, is located in the northernmost part of Shanxi Province, between the Great Wall inside and outside, and is the second largest city in Shanxi. Datong is one of the first 24 famous historical and cultural cities in the State Council, and one of the 13 large cities in China approved by the State Council in 1984. It now governs four districts and seven counties, with a total area of 14, square kilometers and a total population of 2.82 million. Since the founding of the People's Republic of China, the province has exported 1.3 billion tons of coal, and the transferred coal has spread all over 26 provinces, municipalities and autonomous regions, and exported to more than 2 countries and regions in Europe, Asia and the United States. The annual output value of these transferred coal-fired power plants can reach tens of billions of yuan. Datong is one of the famous historical and cultural cities in China. It was once the capital of the Northern Wei Dynasty and the capital of the Liao and Jin Dynasties. It was also a military town in past dynasties and a place where the ancient Han people frequently interacted with the northern minorities. Here has a unique style of the fortress, the Great Wall winding, towering mountains; And it is famous at home and abroad for its large number, large scale and high grade of scenic spots and historical sites. Datong Tourist Area has a series of historical sites including 22 national key cultural relics, all of which are magnificent and famous, many of which are listed as the Best in China: Yungang Grottoes, one of the three largest grottoes in China; Mount Hengshan, one of the five mountains in China, a world natural and cultural heritage; One of the largest existing ancient Buddhist temples in China-the Daxiong Hall of Huayan Temple; The largest dragon wall in China-Jiulong wall of Zhu Guifu, the king of Ming Dynasty; Architectural wonders Hanging Temple ... Shanhua Temple, whose buildings and statues are original works of Liao and Jin Dynasties; Huayanxia Temple, in which the statues of Liao Dynasty and the pavilions of Tiangong in the Tibetan Hall of Bhagavad Jaya are national treasures; Datong Volcano Group, Northern Wei Dynasty Fangshan Yongguling, Zhao Wuling's Tomb, Lingqiu air grassland, Quhui Temple Stone Statue, Yanggao Yunlin Temple, Datong Normal Site, Datong Ancient City Wall, Pingcheng Site, Yanggao Xujiayao Ancient Human Site, Sima Jinlong's Tomb, Yanta, Drum Tower, Yungang National Forest Park, Longshan, Cailiang Mountain Scenic Area, Guangling Water God Hall, Sanggan River and Cetian Reservoir Scenic Area. Tangtou Hot Spring, Yingxian Wooden Pagoda, Pingxingguan Site, Daxiong Hall of Dayun Temple, Eianji of Hunyuan, brick tower of Lingqiu Jueshan Temple, guanyin temple, Yi Long wall of Confucian Temple, Three-Dragon Screen, Wulongbi of Confucian Temple, Wulongbi of xingguo temple, brick tower of Qifengshan Zen Temple, han group of Shaliangpo of Tianzhen, tomb group of Yanggao Ancient Castle, Ciyun Temple of Tianzhen, mass graves of Datong Coal Mine and Suyumei of Hunyuan. Youyu Weiyuan Tombs, Shanyin Shayan Martyr Tombs, Huairen Golden Beach Tombs, Hunyuan Yuanjue Temple Brick Pagoda, Datong Daixian Ashoka Pagoda, Hengshan Building Complex, Jiaoshan Temple Stone Carvings, Northern Wei Luyuan, * * * Temple, Fenglinge also includes a series of self-help long-distance tours with Datong characteristics, which reflect the scenery of Saibei and the military town. Datong intangible cultural heritage includes: Datong Opera- When I was a child, I could eat "Liu Rabbit Head" in Headquarters Street for 2 yuan at a time (at that time, it was 1 yuan and 8 pieces, but now it's a little expensive by 2.5 pieces). Needless to say, I also liked Daoxiao Noodles, as well as oat noodles, yellow cake stew, yam taro, glass jiaozi, boiled tofu, etc., and Lingqiu's bitter Qiao powder was put with crispy fried peppers and eaten with yellow sesame cakes. Hunyuan's kannika nimtragol jelly, lotus beans and Guangling's dried bean curd, put more oil in chili pepper. It's really needless to say, fried cakes and a little wheat in Fenglinge are what the country eats. Eight bowls of it were a big meal only when we got married before, but I don't like millet porridge, datong county's yellow flowers and preserved apricots. But I think our Datong food lacks successful market packaging, and it can't be branded and pushed to the whole country! This is where our heart aches! On various BBS, only Datong people boast their own food, and outsiders know very little. In fact, there are too many delicious foods in Datong! It's more delicious than some famous brands in China. What's the smell of Donglaishun in Beijing? Compared with the old grandson's family, it's far from it! But he is a "century-old shop"! There are so many mid-range restaurants in Datong, and the consumption is not high, so you can eat well. Nowadays, oriental noodle cutting and wood noodle cutting make noodles into a fast food form, which is a certain contribution, but the real ace noodle cutting-Dongguan, No.7 Middle School. Come on! As a Datong person, I wholeheartedly support Datong cuisine! !

What's the best thing to eat in Pingyao ancient city?

Pingyao beef, Pingyao wantuo, oat noodle by grandma (personally, it's delicious to stir-fry it), oat noodle fish and fish, oat noodle Sandy, rotten son, dip in a film (featured recommendation), recommend mushy (strong), wipe the pointed noodles and slip away. Pro-praise yo, you can write privately and tell you where it's delicious! PS: There are many more!

what are the famous dishes in Hedong? It is best to tell the historical origin

Hedong refers to Shanxi. Because the Yellow River flows through the southwest of Shanxi Province and Shanxi is east of the Yellow River, it was called Hedong in ancient times.

When it comes to famous dishes in Jin cuisine, everyone will say: oily meat, braised dishes, eight bowls, tofu balls. There are thousands of dishes in Jin Dynasty. Due to the market economy, many chefs in Jin Dynasty cook Cantonese dishes and Hunan dishes, but fail to develop local dishes well. I have been engaged in the excavation, research and innovation of Shanxi cuisine for many years. Today, I will introduce several famous Shanxi dishes to you. Now it has been included in the famous banquet of Shanxi Zhuangfu. I hope my colleagues will make their own efforts to develop Shanxi economy and develop Shanxi cuisine.

Tale of half-cooked chicken in Taiyuan House:

According to legend, Eight-Nation Alliance occupied Beiping, and Cixi fled in a panic. She fled to Taiyuan House in the middle of the night, thirsty and hungry, and ordered the government to cook something to eat. At that time, at midnight, there was no food in the market. The kitchen only had half a roast chicken, half a white striped chicken, dried cucumber and magnolia slices, so the chef had to stew them together. When serving food, Cixi was so hungry that she was full of praise after eating it, saying that it was better than the delicacies of the palace. She asked the chef what dish it was, but the chef had never cooked it. By the way, she named it half-baked chicken, and Cixi rewarded the chef. In this way, this dish has been widely circulated. On this basis, it has been improved and has become a traditional famous dish in Jin cuisine.

allusion to fried cockscomb in Changzhi:

According to legend, Wang Dadan, a coolie in Lu 'an Prefecture (now Changzhi City), Shanxi Province, made a fortune one year and became a well-off local household. He bought a house, started a bank, married and had children. He has an only son, Wang Tiger, who has been spoiled since childhood. He doesn't eat delicacies, and specializes in unusual foods such as snake gall and duck tongue. He must eat a dish called fried chicken comb for every meal. At that time, it took 3 chicks to make this dish. After Wang Dadan's death, he left his only son, Wang Laohu, with great wealth. The king tiger sat on the mountain and ate nothing, and later became a broken house. Stir-fried cockscomb is a top-grade dish with rich nutrition, tonic and aphrodisiac, and crisp taste. It is also a famous dish in Jin cuisine.