1, banana seaweed syrup. First of all, peel the raw banana, be sure to soak it in water, cut it into pieces and soak it for a while. Rub it with your hands until there is no banana gum. At this time, your hands will be covered with banana glue. After wiping, rinse with water several times, and then blanch in boiling water. Those banana gums will float on the surface, take them out with a spoon and then wash them with frozen water. After a few washes, there will be no chewing gum. Boil the processed banana slices and ginger slices with water and simmer for half an hour. When the banana slices are slightly soft, add the washed laver and cook for 10 minute, then add the brown sugar or rock sugar. Banana laver syrup can prevent pinkeye, clear away heat and relieve summer heat, reduce fire and improve eyesight.

2, Ma Yong traditional taro cake. Traditional taro cake is one of the special cakes in Mayong. It is made of sticky rice flour, taro, shrimp, olive horn, bacon and so on. It tastes sweet and delicious and is loved by men, women and children. The weight of materials is generally controlled at: powder 1 kg, 6.5 bowls of water, 2.5 pieces of brown sugar, 65438+ 0.5 kg of taro, 3 teaspoons of salt, a little spiced powder, and oil consumption. Specific methods: First soak the sticky wood powder in water for half an hour to make glutinous rice slurry, then stir-fry taro, shrimp, olive horn and bacon, and add soju ginger juice. Then add the exploded materials into the glutinous rice slurry while it is hot, and stir evenly. Finally, put it in a copper plate, and cook it with high fire 10 minute and slow fire 10 minute. Sprinkle onion, coriander and peanut powder after cooking, and the taro cake is ready.

3, duck tail fish bag. Fish bag is simply a must-have item on the dining table of Mayong people burning side stoves. Now Mayong market has always sold handmade fish bags. The traditional duck-tail fish bag is to refine the deep muscle of the first-class shad into a crystal-clear thin skin, and its stuffing is made of fresh and tender shrimp meat, fish, pork, mushrooms, fresh eggs, appropriate seasoning and pickled duck tail (DuDu). When making, it is generally wrapped into a goldfish-like body with symmetrical size. Ma Yong duck tail fish bag can be eaten with soup, proper amount of pond water (a vegetable, well written in local customs) and lettuce, or steamed (cooked) and dipped in it.

4. Stir-fried rice cakes. On the second day of New Year's Day, there is a custom in Mayong, and my daughter will go back to her family to pay New Year's greetings. What I look forward to most every year is fried rice cakes and sugar rings to celebrate the New Year. Now everyone is greedy for convenience and buys more ready-made egg rolls and biscuits for the New Year. I haven't eaten fried rice cakes and doughnuts for years. In fact, the older generation of Ma Yong people can do it, which is not difficult at all. Even now, people's life is very fast, and our customs are slowly losing. The main ingredients of fried rice cakes are rice and sugar, and the ingredients vary according to local customs. Stir-fry rice until golden brown, then grind it into rice flour, add sugar gum and local special ingredients (sesame, peanuts, eggs, peanuts, shredded coconut, etc.). ), crushed with a wooden rice cake mold, knocked out and baked in the oven. The rice cake is crisp, sweet and delicious.

5, sugar rings. The shape of the sugar ring, from big ring to small ring, is interlocking, meaning endless. The main ingredients are glutinous rice flour, sugar and crude oil. Firstly, mix the sugar with clear water and boil it for later use; Pour a proper amount of glutinous rice flour on the table, add water and knead it into powder balls, then blanch it in boiling water and put it in the powder pool; Then, pour the remaining glutinous rice flour on the counter, put it in the freshly scalded powder pool and rub it with thick syrup until the dough is soft and moderate, and then use it to make sugar rings. The process from powder to ring can be completed by batch print and hand twisting. Batch printing method is to bake a little flour on the water mold, then compact the dough and put it into the doughnut mold. Take a thin knife in your right hand and gently cut off the excess dough on the surface of the doughnut mold. Pick up the wooden mold and tap it on the corner of the table, and the dough in the wooden mold will be demoulded and fall into the prepared dustpan. Hand twisting can be summarized by the phrase "bunching into bundles and twisting into loops". Although it is a little complicated, some people still like this traditional practice, insisting on not using cake printing, kneading the flour into strips by hand, and then kneading it into circles, because the flour is more brittle after being stretched. It is worth mentioning that when frying doughnuts, pay attention to turning the fried slices with chopsticks, so that each slice is heated evenly when frying, so as to avoid burning, and finally it can be eaten in golden color.

6. Fried shrimp piles. Actually, it's not difficult to make shrimp piles. Put a certain amount of mushy sticky rice flour into a hot shrimp heap spoon, then add leek and live shrimp, then add sticky rice flour to shape, fry in boiling oil until golden brown, and then bake an attractive crispy shrimp heap. When frying shrimp, the control of heat is the most important, and the selection and seasoning of sticky rice noodles are the most critical.