Silk dolls, also known as plain spring rolls, are the most common snacks on the streets of Guiyang. At first glance, this name is really shocking, just like the Tang Priest in The Journey to the West yelling at the doll-shaped longevity fruit brought by Gao Tu: sin, sin! Silk dolls get their name because they are large and small in shape, just like babies wrapped in thin silk. "Baby" is a kind of pancake baked with rice flour, as thin as paper-only the size of a palm. Then get involved in shredded radish and broken ear roots (houttuynia cordata. ), shredded kelp, shredded cucumber, vermicelli, pickled radish, fried soybeans, roasted peppers, etc. Of course, when eating, you must inject hot and sour juice. Moreover, this kind of juice is the essence of good taste, and every family has its own unique know-how.

Many silk doll food stalls in Guiyang are set up along the street, which are quite distinctive. Each booth is long and lined with small stools. The booth is filled with all kinds of cooking silk, and there are ten or twenty varieties. The shredded vegetables are very finely cut, and various colors such as red, white, yellow and black alternate with each other, which is very beautiful. The stall owner will put a small dish of pancakes and a bowl of local seasoning in front of the diners to let them mix the ingredients. Seasoning, sugar, soy sauce, vinegar and cooked oil are all available. The silk doll is a small disc with a diameter of two inches, and it is covered with a little vermicelli, mung bean sprouts, shredded lettuce, kelp, shredded radish and crispy soybeans. When eating, pour a spoonful of seasonings made of soy sauce, vinegar, pepper, chives, monosodium glutamate, etc. Soft outside and crisp inside, hot and sour and delicious, with unique flavor.

The production method is to make a thin round cake with rice flour, bake it, and wrap various seasonings such as shredded radish, broken ear roots, mung bean sprouts, kelp, fried soybeans, Chili paste and so on into small rolls for eating. The taste is fragrant and distinctive. Raw materials:

250 grams of refined flour, 50 grams of mung bean sprouts, 25 grams of kelp, 25 grams of sour radish, 25 grams of shredded radish, 25 grams of broken ear root knot, 25 grams of celery knot, 25 grams of bracken knot, 25 grams of cold noodles, 25 grams of shredded bamboo shoots and 20 grams of crisp soybeans.

Material adjustment:

Salt, sesame oil, soy sauce, vinegar, monosodium glutamate, ginger foam, chopped green onion, etc.

Production method:

Burning. Add water to the flour, knead a little salt and move it fully (the ratio of water to flour is 65,438+0: 6), heat the pot, brush the oil and dry it, then grab the dough with your left hand and roll it to the bottom of the pot to form a round thin skin with a diameter of 9 cm, and immediately lift it with your right hand to make dozens of spring rolls, and steam them in a steamer to make them soft and easy to package food. Blanch mung bean sprouts, kelp, celery and bracken in boiling water and put them in a small dish. Add soy sauce, vinegar, monosodium glutamate, sesame oil, ginger foam, chopped green onion and sweet pepper into a small bowl to make juice. Put all kinds of shredded vegetarian dishes into spring rolls and wrap them into a pocket shape with a big top and a small bottom. Add crispy soybeans and pour in pepper juice.

Flavor characteristics:

Vegetarian dishes are crisp and tender, sour and refreshing, appetizing and invigorating the spleen. It is a famous snack in Guiyang.

Technical points:

The ratio of water to flour must be well mastered, and the action should be quick and clever when spreading the skin.

Raw materials and seasonings: coarse rice flour (sour powder), peanuts, onions, ginger, garlic, red oil, salt, sesame oil, soy sauce, monosodium glutamate, black kohlrabi and pickled radish.

Specific production methods: Rice flour is bleached with clear water to remove the sour taste, peanuts are fried to crisp, onions are cut into chopped green onion, ginger is cut into Jiang Mo, garlic is cut into minced garlic, and black kohlrabi and pickled radish are cut into diced for later use. Boil the water in the pot (200g in the bowl), heat the rice flour, filter out and put it into the bowl, add proper amount of peanuts, ginger, garlic, salt, sesame oil, soy sauce, monosodium glutamate, black kohlrabi and pickled radish, pour the red oil and sprinkle with chopped green onion.

Flavor characteristics: Oil red powder is hot, spicy and refreshing.

Production points: Rice flour can only be washed with water before blanching, and blanched with it. You can't soak and blanch for a long time, otherwise it won't taste tough.

Zunyi tofu pudding noodle was founded at the beginning of this century and has a history of nearly a hundred years. Nowadays, in Zunyi City, tofu pudding noodle restaurants are all over the streets and lanes, and the business is booming. Many tofu pudding noodle restaurants are the most famous in the old city. 1958, when Deng Xiaoping and other central leaders visited Zunyi, they specially went to the old town of Zunyi to taste tofu pudding noodle. Visitors from other places to Zunyi always look for tofu pudding noodle restaurant to taste new things.

Bean flower noodles are the original creation of Zunyi people. Noodles are covered with a mass of white tofu and soaked in soybean milk. Tofu pudding, which is called water tofu in some places, is the sour soup after the pit water in the place where tofu was ordered a few days ago. Use this sour soup to order tofu, so that tofu does not have the bitter taste of gypsum or salt water, and it is more tender than ordinary tofu and more compact than tofu brain.

The key to the taste of tofu pudding noodle is the meat tip. At the end of the Qing Dynasty, tofu noodles were vegetarian, and later they were improved and added with meat tips. Dice pork leg tendon and chicken, then dice squid and mustard tuber, mix appropriate amount of sweet noodle sauce and bean paste, then fry in mixed oil of pork and vegetable oil, add a few crispy peanuts, put them in a small bowl, and add spices such as pepper, soy sauce, monosodium glutamate, onion, ginger, fish and coriander. When eating, dip the noodles in a big bowl with meat tips and you will enjoy endless flavor.

Method:

(1) "Knitted wide noodles" are made of fine flour mixed with fresh eggs and a small amount of starch and alkaline water. The finished noodles are wider and longer than ordinary noodles.

(2) "Tofu pudding" is made by grinding soybeans into acid water and then boiling them with soybean milk. Its characteristics are tender and soft.

(3) "Seasoning" includes minced meat, sesame oil, cooked vegetable oil, fine Chili oil, lard, fish coriander, shredded ginger, chopped pepper, chopped green onion, fried peanuts, and diced tofu. Some also include shredded squid, diced chicken, pork trotters and so on.

(4) When eating, put the cooked noodles into the 1 bowl, cover the cooked tofu, and take out the soybean milk. Seasoning mix 1 platter. Put noodles and tofu pudding into a small plate with chopsticks and dip them in seasoning while eating.

Features: dip it in while it is hot, it is delicious, smooth and tender, and has a big appetite.