You can see from its name that it is made of camel's claws. The production method of Silk Road camel's paw: the camel's paw in Dunhuang desert is boiled and frozen for many times, then the medicinal materials are added to remove the fishy smell, and then the camel's paw is stewed in broth. It takes at least three days before and after a dish. Soak a camel's paw in soft water, wash it, add a chicken, add seasoning, stew it in a pot for seven to eight hours, take it out when rotten meat is separated from bones, put gluten slices in bowls, add seasoning, steam them in a cage for two to three hours, take eight eggs, separate the yolk from the egg white, stir the yolk evenly, steam the cake, chop it into minced meat together with lunch meat, and spread it in an oval plate. Stir the egg white until it is soaked, place it on both sides of the road to make it a snow mountain, then steam it in a cage and take it out. At this time, take out the steamed camel's paw and put the meat on the corner of the "road", and the ribs are scattered on the "road", just like the hoofprint of the camel. Then pour fresh soup and seasoning on the meat tendon to form Silk Road camel's paw, which is also called Snow Mountain camel's paw because it is accompanied by snow mountain. This dish is white, with snow-capped mountains and the winding Silk Road. Camel's palm is rotten, the meat is crisp and delicious, the color is pale yellow, crystal clear and bright, and the taste is delicious. From a distance, it seems like a camel walking under a snowy mountain on the Silk Road. It's so beautiful. Flavor characteristics:
Agate is a beautiful jade, red, yellow, moist and brightly colored. In the past dynasties, it was used to carve utensils or decorations. The dish is named agate, which means elegance and beauty, rarity and preciousness. Agate sea cucumber juice is red, bright, smooth, delicious and mellow, and it is a traditional dish in Gansu.
Production method:
1. Fill pig lungs and throats with clear water, rinse blood stains, boil in a soup pot, peel and remove tendons, and chop into small balls with a diameter of 2 cm.
2. Cut the sea cucumber into sharpening pieces and blanch it with boiling water.
3. Burn 50 grams of lard in a pot, add onion, ginger and garlic slices to stir fry, add 500 grams of cooking wine and chicken soup, remove onion, pour in sea cucumber, add soy sauce, pepper noodles, salt, monosodium glutamate and pork lungs, cook for 5 minutes, pour in chicken oil, put it in a soup plate and sprinkle with minced ham. Attention: let dry sea cucumber come out of the basin, let it rise and send it back to softness, put it in a cold water pot, boil it with low fire, cover it, put it in a heat preservation place, keep the water temperature at about 60-70 degrees, let the sea cucumber grow fully, take it out and put it in a warm water pot, cut open the abdomen, remove intestines and lippi, wash it with clean warm water, put it in a cold water pot, boil it with low fire, pour it into the pot, cover it and keep it. Repeat this until the sea cucumber is soft and smooth and the fingers are tough, that is, the hair quality is good. Pay attention to the fact that the water soaked in sea cucumber cannot be polluted by oil. Goldfish Nostoc flagelliforme is a high-grade famous dish cooked by Gansu famous brand Nostoc flagelliforme, named after it looks like a goldfish. Qingyang Road in Lanzhou is the best. After the production is completed, if the high-grade clear soup is added, the goldfish floats in the soup, which is lifelike, the fresh soup is clear and the fish shape is realistic; It tastes crisp outside and tender inside, delicious and refreshing, and can be used as a unique seasoning of wine. Exercise:
Take Nostoc flagelliforme as the main material, wrap Nostoc flagelliforme with minced chicken, make it into goldfish shape, use ham as fin instead of fish knife, use black and white fungus as fish tail and cherry as eyes, steam it in a cage, put it in a long plate, stir-fry onion and shredded ginger, and add cooking wine, salt, monosodium glutamate, clear oil and high-grade broth. This kind of Lai is a famous local food with bright color and delicious taste.
Stewed Morchella with Baihua Emerald
Morchella is a delicious edible mushroom plant, which is famous for its shape like sheep's stomach. Together with Hericium erinaceus, Tremella, Bamboo Shoot, Volvariella volvacea, Pleurotus ostreatus and Pleurotus ostreatus, it is called "Hundred Herbs and Eight Treasures". The junction of Gannan grassland and Longnan mountain area is rich in yield, among which Chebagou and Gouchegou are of high quality. After the production of Morchella is completed, it is even more wonderful to cook with chopped chicken, which is praised by some people in the United States and Japan as "a delicious dish on the Loess Plateau". There is even a poem that says, "Those who drink incense and juice compete and cannot leave this gentleman for a day." On the basis of previous chefs' experience, Dunhuang cuisine combines brewing and barbecue techniques, making the dishes soft, tender and delicious and beautiful in shape.
Stewed pigeon with cordyceps in Gannan
The beautiful Gannan grassland is a green treasure on the Loess Plateau in northwest China. June and July are the golden season of grassland every year. When you climb to the snow line at an altitude of three or four kilometers, there are green grass and wild flowers here. . You can also see 1 inch long fungi in the grass. Dig out the mycorrhiza and peel off the outer layer, and you will get a little thing with a head, a mouth and feet, which is Cordyceps sinensis. "Stewed Pigeon with Cordyceps Sinensis" is tender in meat, delicious in soup, full of fragrance, elegant in shape, and has the functions of benefiting qi and diuresis, resisting cancer and protecting liver. Its nourishing effect is even better than a panacea. Summer staple food, cool food, sour taste, can relieve summer heat. It is made by pouring slurry on handmade noodles. Slurry water is the remaining water after celery and cabbage are fermented. Handmade noodles used to be cooked by the old lady on the kang, but now they are mostly replaced by machine noodles, which taste different. Before eating, pour the hot oil on the coriander and pour it into a bowl to eat with the noodles.
Tianshui slurry surface has a long history, and you can also feel the charm of these special foods during the production process. Tianshui paste is a special snack in Gansu. Tianshui slurry is mainly made of flour, and the cooking method is mainly cooking. The taste belongs to other tastes. You can also make special snacks with recipes provided by food websites! Noodle paste is a kind of noodle made of water, chopped green onion and coriander. People in urban and rural areas in Tianshui like to eat starched water very much.
Plasma surface has the functions of clearing away heat and relieving summer heat and treating diseases, and can be used as a beverage alone. In hot summer and summer, drinking a bowl of pulp will make people feel cool, and can relieve fatigue and restore physical strength. Drinking slurry often can also treat some diseases. Patients with hypertension often eat celery slurry, which can lower and stabilize blood pressure. It also has certain curative effect on some diseases of gastrointestinal and urinary system. Some hospitals use plasma combined with drugs to treat burns, which can greatly alleviate the pain of patients and achieve remarkable results. Anhui cuisine is mainly made of famous Jingyuan mutton, supplemented by dried peppers, sweet potato vermicelli and a small amount of vegetables. Mutton is very tender. The staple food is white flour with mutton soup.
Legend has it that it was created by Kevin·Z, the prime minister of the Tang Dynasty. For hundreds of years, Lanzhou people like to eat street snacks. Dry and hot winter fruits in Lanzhou are the best products in winter. The method is extremely simple: in winter, peel the pear, cut it into small pieces, put it in hot water and cook it with pepper until it is ripe. Add brown sugar before cooking, mix well and serve.
It is called "beef noodles" in Lanzhou.
Composition and practice of Lamian Noodles
Soup: Boil beef and beef liver in stock, and then add traditional condiments (pepper, salt, etc. ) to make. The finished beef noodle soup must be crystal clear and have the flavor of beef.
Noodles: made of bitter fleabane flour and filtered water. Pengpeng noodles contain a lot of alkali, which enhances the gluten of noodles. The drawing method of beef noodles is very unique. Because of the toughness of raw noodles, the drawing of beef noodles is quite different from that of pasta in other parts of China. At first, the cultivation of a large piece of dough must be done by young and strong boys. After kneading the dough, divide it into several small dough evenly. When the guest wants noodles, the whole beef noodle making process can begin.
Lamian Noodles's method: Generally speaking, the dough is first pressed into strips (wide noodles) or kneaded into long strips (fine noodles), then folded in the middle and pulled several times, and put into a large noodle pot. When the noodles are cooked, take out the pot, add beef stock, sprinkle with small pieces of beef, Chili oil, coriander and garlic sprouts. A bowl of delicious beef noodles is finished. It only takes about 3 minutes from the time when customers order noodles to the time when noodles are ready, so beef noodles are very popular as a fast food breakfast in Lanzhou.
Shape of beef noodles: The noodles of beef noodles can be divided into many different shapes, and Lamian Noodles will make them according to the different needs of customers. According to the shape of noodles, beef noodles can be divided into three categories: round, flat and prismatic.
Round noodles mean that the cross section of noodles is round. The circular surface can be divided into capillary tube, thin tube, thin tube, thin tube, thin tube and chopstick head from thin to thick, wherein the diameter of capillary tube is about 0.5- 1 mm, and the diameter of chopstick head is about 5-7mm. ..
Plane means that the cross section of noodles is flat. From narrow to wide, the plane can be divided into leek leaves, thin width, wide width, large width and skin width, in which the width of leek leaves is about 5 mm (meaning as wide as leek leaves) and the width of skin width is about 30-40 mm (meaning as wide as belt).
The facet refers to the unique shape of the cross section of noodles, such as triangle and quadrilateral. Common prism faces are "buckwheat prism" and "quadrangular prism".
There is also a unique hollow surface, which can also be classified as the type of circular surface.
The most popular types of noodles are thin, two thin, three thin and leek leaves. Noodles that are too thin are easy to soak in soup, while noodles that are too thick or too wide are not easy to cook, or they are hard after cooking. Prismatic face and hollow face have high technical requirements and are not very popular in Lamian Noodles Normal University.
Peng Ash is made by burning wild plant Peng Cao. In fact, the "ash" used in beef noodle mixing is alkali, which is an alkaline substance baked by grass in Gobi Desert, commonly known as Peng ash. As a pulling powder, it has a special flavor, which can make gluten tough and powerful. Ashing refers to the addition of flour and flour mixing agent.
The main component of Peng ash is K2CO3, that is, potassium carbonate, which is used here to replace Na2CO3, that is, sodium carbonate. It has the function of making flour tougher and softer. At present, few beef noodle restaurants in the market use Peng Hui powder, and most of them use the finished ramen in the market. However, it is said that because there is a little difference in the taste of noodles between Lamian Noodles and Peng Hui, some people have made a pure natural gimmick "Peng Hui Beef Noodles" and made it green as the sales signboard of their noodle restaurants. However, opinions vary, but there is still no conclusion.
trait
There is little water and meat in the pot, so it is commonly known as "Millennium beef soup".
Good beef noodles pay attention to one clear, two white, three red and four green, namely clear soup, white flour and radish slices, Chili oil red, coriander and garlic green. Pepper should be fried with sesame seeds, especially don't dye the soup red. Grey beans are cooked slowly with peas and dates, but the heat and ingredients are not that simple. Otherwise, Du Wei, the most famous "Grey Bean King" in Lanzhou today, won't have to learn from his teacher. This kind of brown food tastes excellent, because peas are very soft, and because of raw materials, gray beans are rich in nutrition.
Rich snacks, especially suitable for winter.
Honey lily
raw material
30g of fresh lily.
Halogen material
Honey100g.
condiment
200 grams of sugar.
working methods
1. Wash the lily, blanch it in boiling water and take it out for later use.
2. ignite in a pan, add appropriate amount of water, add honey and sugar to boil, then turn off the fire and let it cool for later use. 3. Put the lily in the marinade and marinate for 30 minutes before eating.
Encyclopedia of cooking
Lily is not only nutritious, but also has good medicinal value. Traditional Chinese medicine believes that dried lily left powder can nourish and nourish food; Fresh lily has sedative and antitussive effects, and is suitable for physical weakness, lung weakness, emphysema, tuberculosis, cough and hemoptysis.
2. The purpose of blanching lily with boiling water is to remove the astringency of raw materials and ensure the quality of finished products.
3. It is best to choose fresh lily for dietotherapy. Lily is a good tonic for both medicine and food. It can be used in all seasons, but it is more suitable for autumn. Deficiency cold bleeding and spleen deficiency should not be taken.