(1) Soak four portions of new rice in water, wet grind it with a stone mill, grind it into rice slurry, and then put it in a clean white cloth bag to drain the water to get dried rice flour balls. Then take a portion of new rice and cook it into rotten rice, put it into a clean stone mortar and mash it into a paste until it is completely glued into a soft white cake, then mix it with rice flour dough and knead it until it is completely blended to form dough for squeezing powder.
(2) When eating rice noodles, squeeze while eating. Put the prepared dough into a circular tin can with dozens of holes, use a piece of wood that can be cut into a circle just enough to fit into the tin can, press the dough into the can forcibly, so that the dough can squeeze out round rice noodles from the holes, put a big pot with boiling water below, and the fine powder strips coming out of the holes directly fall into the boiling water, which will be cooked in a short time, and then take them out and put them into a bowl to become raw rice noodles.
(3) There are two ways to eat raw rice noodles: one is to put the rice noodles in a big bowl, spread a layer of ground pork on the noodles, add a proper amount of high-grade soy sauce, salt, cooked bean sprouts, sauerkraut and raw onions, and then pour in hot bone soup. This is called soup squeezing powder; Second, dry fishing, that is, without adding bone soup, pour the marinade boiled with soy sauce, vinegar, salt, monosodium glutamate and other seasonings into the powder, and mix the barbecued pork slices, bean sprouts, sauerkraut and cooked leeks together and mix well, and it will become a cool barbecued rice noodle suitable for summer consumption.
How to eat raw flour:
Soup: bone soup
Seasoning: minced meat marinade, soy sauce, cooked bean sprouts, sauerkraut, onion, garlic, coriander, perilla, sour pepper and sour bamboo shoots.
Taste evaluation: Rice flour is smooth and delicate, with a strong "fresh" feeling and a distinctive slightly sour taste, which makes people's appetite open. Eat with fried dough sticks and soak in bone soup. The taste is very unique ~
Shengzha rice noodle
The practice of raw rice noodles:
1. Soak 4/5 of the new rice used as rice flour in water and wet grind it with a stone mill to obtain rice slurry, then put it in a clean white cloth bag to drain the water to obtain dried rice noodle balls, then cook another 1/5 of the new rice into rotten rice, mash it in a clean stone mortar until it is completely adhered to a soft white cake, and then mix it with the rice noodle balls.
2. When eating rice noodles, squeeze while eating. Put the prepared dough into a circular tin can with dozens of holes, use a piece of wood that can be cut into a circle just enough to fit into the tin can, press the dough into the can forcibly, so that the dough can squeeze out round rice noodles from the holes, put a big pot with boiling water below, and the fine powder strips coming out of the holes directly fall into the boiling water, which will be cooked in a short time, and then take them out and put them into a bowl to become raw rice noodles.
3. How to eat raw rice noodles:
Put the rice noodles into a large bowl, spread a layer of thick juice boiled with minced meat on the noodles, add soy sauce paste, salt, cooked bean sprouts, pickled cabbage, shallots, fried peanuts and soybeans, sour beans, perilla, salt mustard and a proper amount, and pour in hot bone soup.
First of all, lemon duck
Ingredients: duck leg
Ingredients: sour ginger, sour pepper, sour buckwheat, lemon sauce, ginger slices, garlic, soy sauce, oyster sauce, wine and sugar.
Steps:
1. Wash the duck leg and marinate it with ginger slices, soy sauce and wine for about 6 hours. Chop sour ginger, sour pepper and sour buckwheat head for later use.
2, duck legs directly into the pot, no oil, no drowning (I don't drown duck legs, I feel fried after drowning, duck meat is not fragrant). Duck skin is oily. Fry the duck leg until it is oily. In the process of dry frying, duck legs will come out of water, which is the essence. Will be used to leave the stewed duck leg behind.
3. Dry-fry duck legs until oily and brown.
4. First remove the duck leg, leave duck oil in the pot, add minced garlic, sour Jiang Mo, sour pepper and sour buckwheat head, and stir-fry until fragrant. It takes a long time to explode, otherwise the sour material will have no taste.
5. Add lemon sauce and stir fry together.
6. Add the fried duck leg, add appropriate amount of oyster sauce, sugar, and duck juice from the dry fried duck leg. You don't need to add salt, because both sour sauce and lemon sauce are salty. Stew 15 minutes or so.
Second, the crispy buckle
Crispy buckle has always been deeply loved by the people of Guangdong and Guangxi. Its flesh color is orange yellow, the skin is thin and crisp, the meat is mellow, the yellow flowers meet each other, the entrance is fragrant, sweet and sour, and it is not greasy. In Nanning, Liangqing crispy pork is a must, and many people will drive thousands of miles for this piece of meat.
Ingredients: a piece of pork belly with beautiful skin, salt, allspice powder, baking soda, onion, ginger, cooking wine.
Crispy buckle juice: peel and chop four or five slices of sour plum, put oil in the pot, saute garlic and daylily, add a little water, add sour plum, add white sugar and chicken essence, and boil to get crisp buckle juice;
Deduction method of crispy meat:
1. Pork belly is cut into quadrilateral chunks with a knife, put into a pot with cold water, add onion, ginger and cooking wine and cook until cooked;
2. Pick up the pork belly, while it is hot, make dense holes in the pigskin with a pig needle or toothpick, and scrape off the fat spilled on the surface;
3. Sprinkle fine salt on the surface of pigskin and rub it evenly, then sprinkle a layer of baking soda and rub it evenly;
4, turn the pork belly upside down, on the subcutaneous meat, slice this side of the meat (note that as long as it is cut to two-thirds, don't cut it off, the thickness depends on personal preference), mix the salt and the five-spice powder (a little) evenly, and evenly sprinkle it on each section of the meat;
5. String pork belly with barbecued bamboo sticks to play a role in shaping;
6. Wrap the meat under the skin with a piece of tin foil, and only the pigskin is exposed on the surface.
7. Preheat the oven and bake at 250 degrees until the surface is brown;
8. Take out the browned part of the shaved surface, brush it with a layer of peanut oil, and continue to bake in the oven for about ten minutes;
9. When it is slightly cold, cut along the original cut and put it on the crispy sauce.
Third, five-color glutinous rice.
Five-color glutinous rice is a traditional snack in Zhuang area. Natural pigments used to cook glutinous rice are beneficial to people's health. It is a must-eat food on the third day of the third lunar month or in Tomb-Sweeping Day every year.
1, that kind of red and blue grass can be made into purple and blue rice. Chop up your own grass, rub it with your hands, then add water to boil it, and you can soak it directly in the washed fragrant glutinous rice.
2. Add some alkaline water to purple water, and you can also make blue rice, which is beautiful.
3. Yellow is what I am most familiar with. After turmeric is crushed and mashed, you can see yellow when you brew it with boiling water. Soak for a long time before steaming. It is very beautiful.
The first time I saw this red color, it was also made by my aunt next door. It is said that it is a kind of tree similar to ironwood, which is boiled with bark.
5, black is the most difficult to do, it is made of maple leaves, it is hard to think that you have to wash and chop the maple leaves before doing it. I remember that my mother wanted to use an iron pot, and the pot could not be stained with oil and the water could not be boiled. You can try the water temperature, and when it is warm, you can turn off the fire. At this time, I had to rub the broken leaves with my hands to let the color seep out. If the water is cold, fire again to warm it up, which will probably be repeated five or six times. Finally, you can soak glutinous rice. I have to put a rusty iron knife in the glutinous rice pot. I don't know why, maybe it's a chemical reaction!
6. Finally, there is another color, which is white. Haha, it's the easiest!
The rice steamed in vats is soft and delicious! ! ! ! ! !
First, raw fish
Raw fish means raw fish. Unlike Japanese sashimi, Nanning people are very particular about eating raw fish. The most famous place to eat raw fish is Hengxian County in Nanning. He never tires of eating, and his kung fu is naturally exquisite. The practice of raw fish, from material selection to processing, is also an amazing process.
1, the ingredients should be refined, and the fish should be vigorous and tender, preferably grass carp. Fish is thick, fresh, tender and crisp, which accounts for all. Too big is not good, two to three pounds is appropriate, and the river is the best;
2. Seasoning is also very particular. Shredded ginger, lemon, coriander, shredded papaya, hot sauce, wampee sauce, sugar, crispy peanuts, refined salt, curry powder, pepper, sesame, soy sauce and peanut oil are essential, and must be squeezed with wood, so that the oil color is clear and the fragrance is pure. All kinds of ingredients are packed in small bowls and shallow dishes.
3. Next, you must have good swordsmanship. Skinning is light, soft and fast. The blade is close to the fish tail, and the white scales are peeled off from left to right. The key to lifting meat is to drop a knife quickly, accurately and mercilessly according to the fish tail. When the blade is tilted, it will hiss against the fish ridge and swim near the gills. As soon as the blade turns, it will be picked out, climbed over the back of the fish and swam more than once. From top to bottom, it will suddenly stop, and when both hands are lifted, the fresh and tender meat will be peeled off.
4. Peel off the skin and gently wrap the meat with absorbent paper. After absorbing the leaked water and oil slick, blow it with an electric fan for a while. If it is hot, it has to be frozen in the refrigerator for half an hour.
5. After the above procedures are completed, you can slice with a knife. The first knife goes down, the meat should be connected, and then the knife is cut off. A thin piece of meat, divided into two petals, turned outwards and placed on a plate. The skill of cutting fish fillets is to cut them neatly and with proper strength. Sliced fish fillets are thin and even, pink and bright, and the skills of slicing fish fillets need to be practiced. When eating, mix the ingredients, sandwich a few fish fillets, drizzle with oil, add a few peanuts and mix well. Eat it in one bite.