Which of the most famous Laifeng snacks have you eaten?

Hubei is known as the province of thousands of lakes, and Yandi's hometown is Hubei. It can be seen that Hubei has a profound cultural background and created Chu culture. In terms of food, Hubei is also rich. There is a laifeng county in Hubei Province, which is known as the "hometown of singing and dancing". What delicious snacks do you want to know about Laifeng? This issue of food culture will be analyzed for you.

Cuisine and efficacy: refreshing cold dishes

Making materials of cold vermicelli: vermicelli, garlic, coriander

Practice: put a roll of vermicelli in the freezer, and it will become icy. Take it out, peel off the shell, cut it into small rolls with a clean chopping board and cooked food knife, and put it on a plate. Chop coriander and onion and put them on the vermicelli. Chop both ends of garlic into a paste, put it in a small bowl, add salt, sugar, sesame oil, vinegar, soy sauce and Laoganma oil chili pepper, mix into juice, pour it on the vermicelli, and mix well to eat. Icy and cool, hot and sour

Laifeng oil tea soup

Tujia people in Laifeng have a custom of drinking oil tea soup. They usually have three meals a day, and almost no meals can be separated from oil tea soup; People come and visit, weddings and funerals, and the host also cooks oil tea soup to welcome guests first. Camellia oleifera soup is an indispensable food and drink in the life of Tujia people in Laifeng. It is known as one of the four major teas in China, and it has a distinctive folk flavor. Just as Tujia Mountain in Laifeng sang: If you don't drink Camellia oleifera soup for a day, the wine and meat on the table will not be fragrant.

spicy snail

cooking:

put a little oil in the pot, and when the oil is 8% ripe, pour in the pepper, ginger and garlic, and stir-fry until the fragrance comes out. Add the snail, stir-fry for 2 minutes, add 3 spoons of soy sauce, white sugar, strong fragrance and cooking wine, stir-fry a few times, and then stew for 6-9 minutes on medium heat to taste. Finally, stir-fry the monosodium glutamate for 2 times, and then remove the pan and plate. This dish is spicy and delicious with bright color.

Cooking experience:

When buying snails, my friend who went with me said that it seemed that two kilos were not enough, so I got another kilo. They only beat the snail's ass and covered it with mud. When I got home, I brushed them one by one with a toothbrush. I was so tired that I changed more than 2 pots of water and kept them all night. Of course, the snail has also been washed very clean. If the snail seller does it like me, he will be exhausted. My friend said that I would never go out to eat snails again, but now I know that only cooking at home is clean! Of course, the snails fried in this way have no smell of their own!

why do you think the fried snails are not as dark as the ones I ate in the south? I suspect that my soy sauce is not good. Mom hit the nail on the head: "People's dishes are cleaned one by one like you. Of course, people's fried ones are dark in color ..." However, my fried ones are very fragrant and the juice is thick. When you eat, the juice runs down your fingers, which makes you tickle your fingers!