.Machang Steamed Buns At the east end of the old street in Machang Town, Shuyang, there is a steamed bun workshop surnamed Ji facing south. Even though it is an ordinary commoner, its appearance is not impressive, but they inherit the ancestral craftsmanship and the small steamed buns they make are unique.

Unique and famous.

The general method of making steamed buns is as follows: knead the noodles with dough residue, and after fermentation, add alkali to make steamed steamed buns.

The production process of Jijia steamed buns is unique and complicated: first, Daqu made from high-quality sorghum sorghum is used as a starter, and mixed with high-quality wheat bran into a large bowl of paste.

After the glutinous rice paste is fermented, soak it in boiling water, then filter out the glutinous rice water (about half a catty) and one pound of noodles and use boiling water to form the glutinous rice paste.

Wait for the trough to ferment and then use boiling water to remove the new dregs.

Repeat this 8 times, each time using a pound of flour to remove the residue. In this way, more and more residue will be removed. Finally, use the eighth batch of residue and about 25 pounds of flour and mix it with boiling water to make a hard dough. Leave it for 1 and a half hours.

After the hard dough is fermented, use boiling water to turn it into a softer dough. After the dough is fermented, there is no need to add alkali. You only need to rub it with your hands repeatedly and knead it into small pieces... 2. Ginkgo kernels are a plant. Ginkgo seed name: Ginkgo biloba.

Pinyin: baiguo English: Ginkgo Seed Latin name: Semen Ginkgo Synonyms: ginkgo kernel, Gongsun tree, duck foot tree, Lingyan ("Taicang Prefecture Chronicle").

Synonyms of the tree: Lingyan ("Taicang Prefecture Chronicle"), Buddha's Nail ("Zhejiang General Chronicle"), Buddha's Zhigan ("Yizhu Kunyu"), Duck Foot ("Wanling Collection"), Gongsun Tree ("Wanling Collection")

"History of Runan Garden"), duck palm tree and ginkgo.

The name is based on shape and color, see the "Historical Evolution" item.

The historical evolution was first recorded in "Daily Materia Medica". Li Shizhen said: "It was native to the south of the Yangtze River. Its leaves are like duck paws, so it is called duck feet. In the beginning of the Song Dynasty, when tribute was paid, it was called Ginkgo biloba. Because it looks like a small apricot and has a white core, it is now called Ginkgo biloba.

""History of Runan Garden" calls this plant Gongsun tree. In ancient times, only the seeds were used as medicine, while in modern times, the leaves are also used.

...3. Ingredients for making black three-chop black three-chop: Ingredients: 100g pork filling, 50g rose kohlrabi, one each red and green pepper, 2 teaspoons sesame oil (10ml), 1 teaspoon cooking wine (5g

), 1 tsp soy sauce (5 ml), 1 tsp chicken essence (5 g), 1 tbsp oil (15 ml) Teach you how to make black tripe and how to make it delicious 1. Chop the rose kohlrabi into fine pieces.

Remove seeds and stems from red and green peppers and cut into cubes.

2. Heat a wok over medium heat, pour in oil, and when the oil temperature rises, add the pork filling, crush it with a spatula, and stir-fry for 5 minutes, until the water in the meat is completely dried out, and when the minced meat turns golden brown, add soy sauce and

Sauté with cooking wine until fragrant.

3. Add diced peppercorns and rose pickles to the fried minced meat, stir-fry over high heat for another 5 minutes, add chicken essence and sesame oil, stir-fry and mix evenly.

....4. Ingredients for fresh mushroom fillets: 500 grams of fresh mushrooms, 350 grams of raw fish, 1 egg white, 3 teaspoons each of refined salt, starch, light soy sauce, minced ginger, 5 green onions, 1.5 teaspoons MSG, pepper

, 1 teaspoon each of sesame oil, 2 tablespoons peanut oil, 2 teaspoons cooking wine, 5 tablespoons clear soup.

Preparation: (1) Blanch fresh mushroom slices.

Fish meat cutter with blade.

Mince the ginger.

(2) Put base oil in the pot, add green onions and ginger to the pot, add fresh mushrooms, refined salt, light soy sauce, and MSG, and stir-fry until cooked.

Take a bowl and put clear soup, monosodium glutamate, refined salt, light soy sauce, pepper, sesame oil, and starch into the juice.

(3) Coat the fish fillets with egg white and starch evenly, put them into the hot oil pan and pour them into a colander.

(4) Leave the bottom oil in the pot, add fresh mushrooms, fish fillets, cooking wine, pour in the prepared juice, stir well and cook until smooth and tender.

......5. Ingredients for Muyu Du Monk: eggplant, flour, baking soda, winter bamboo shoots, day lily, mushroom, carrot salt, ginger, pepper salt, sesame oil, edible oil, starch Preparation: 1. Wash the eggplant

Cut into "Shuangfei" slices (don't cut with one knife, cut with one knife); 2. Wash the carrots, winter bamboo shoots, day lilies, Taiwan mushrooms, and ginger and cut them into pieces. Add salt and sesame oil in a container and mix well to form a filling.

Put it into the eggplant clips and set aside; 3. Pour flour, starch and baking soda into water to make a batter, and dip the eggplant clips one by one into the batter; 4. Put the pot on the fire and pour in oil. When the oil is 40% hot, dip the eggplant clips one by one.

Put it in the pot and fry until golden brown, take it out, put it on a plate, and dip it in pepper and salt to eat.

....6. Fried and Stuffed Cold Preserved Melon Ingredients: Bitter Melon Accessories: Pork and Shrimp Glue Stuffing Seasonings: Refined salt, cooking wine, pepper, soy sauce, black bean paste, sugar, starch, stock, sesame oil, chicken essence, cooking oil, minced garlic,

Preparation of minced ginger: 1. Wash the bitter melon, cut off the head and tail, cut it into sections, each section is 1 cm thick, scoop out the pulp, squeeze the pork and shrimp paste filling into balls, about 10 grams each; 2. Set the pot on fire

, pour water and bring to a boil, add salt, oil, and blanch the bitter melon until it is 5 mature (about 1 minute), take it out when it turns green, drain it with cold water, dry it with a towel, and apply dry starch on the inner wall of the melon segment.

, stuff into the fillings and wipe dry; 3. Put the pot on fire and pour in the oil. 4. When mature, add the melon segments and add oil while frying. When both sides are golden brown, add minced garlic, minced ginger and black bean paste.

Cook the cooking wine, add stock, chicken essence, refined salt, and sugar, then add the bitter melon segments and bring to a boil, fix the color with soy sauce, simmer for 1 minute, add pepper, thicken with water starch, and drizzle with sesame oil.