Which family made the last Ba Huang, which added a little festival celebration. In Guizhou, Ba Huang is not unique to a certain place, but can be eaten almost anywhere. Eating more and more, but there will be a contrast-among them, Ba Huang and Nanbai Town in northern Guizhou and Ba Huang and Qingzhen in central Guizhou are all better. The former is quite big, just like the square pillows in the past. Cutting into a finger-wide piece tastes really delicious, while the latter is very small, about the size of a fist, which is more suitable for yourself to enjoy. The method of frying the yellow cake is to cut the yellow cake into pieces with the thickness of 1 cm, and fry it in oil in a flat pan until both sides are crisp, so it can be eaten. Flavor characteristics: golden red in color, soft and delicious, moist and sweet.
2. Huaxi beef powder?
Huaxi beef powder is a famous snack that people must try when they go to Huaxi. Huaxi beef powder began in the 1970s. Fresh and high-quality beef is selected, marinated with various spices, and then added to cooked rice flour unique to Guizhou. It comes with appropriate beef stock and special condiments, such as Chili powder, coriander and kimchi. The powder is smooth and slightly tough, and the meat is delicious. Among them, Huaxi Wang Ji beef powder and Wan Fei beef powder are the best.
3, love tofu fruit
4. Love tofu fruit is one of the famous snacks in Guiyang. It is characterized by its unique name, profound meaning and unique flavor. Cut tofu into small pieces, ferment it with proper amount of alkaline water, put it on a perforated iron sheet or an iron net rubbed with edible oil, and bake it with chaff shell and sawdust on low fire. When baked until the shell is brown and shiny, and bulges like blowing, cut it and fill it with water mixed with pepper, soy sauce, vinegar, sesame oil, monosodium glutamate, chopped green onion, mashed garlic, Jiang Mo and ears, and eat it while it is hot, spicy, tender, salty and refreshing. (? Guiyang) went to Guiyang and ate a famous local snack-"Love Tofu Fruit". In fact, it is a kind of baked bean curd, but its color and technology are unusual: its main component is white bean curd cut into rectangular blocks, which is first washed with a proper amount of alkaline water, then soaked for more than one night until it is slightly fermented, swelled during baking, and then baked on an iron plate with eyes. When eating, cut the tofu from the side with small bamboo slices, and add water made of broken ear roots, bitter garlic, shallot, litsea cubeba oil, Chili sauce, soy sauce, monosodium glutamate, etc. into the tofu. Take a bite while it's hot, it's crisp outside and tender inside, salty and spicy and smooth, and it's full of fragrance. Especially in the cold winter, several pieces of food will leave a layer of sweat on my forehead. That kind of enjoyment is really comfortable.
5, red oil rice tofu
It is one of the most popular specialty snacks in Guiyang and even Guizhou, with crispy soybeans, crispy peanuts, tender rice tofu, sweet bean sprouts and strong black kohlrabi flavor. Oil is red and spicy, which can relieve summer heat and satisfy hunger. Summer is the most popular time for red oil rice tofu. When people go shopping and travel, they always have a bowl of red oil rice tofu to satisfy their appetite, and their families often buy it for lunch, cold dishes and supper. As long as you go to the vegetable market and weigh one Jin or two Jin of rice tofu and add some seasonings, the family can have a refreshing meal. Raw materials and ingredients: rice, soybean, lime, red oil, onion, ginger, mung bean sprouts, peanuts, pickled radish, kohlrabi, sesame oil, soy sauce, garlic, vinegar and monosodium glutamate. Specific production method: 1, rice tofu, rice washed and soaked for four hours, soybean washed and soaked for five hours, and ground into slurry with a stone mill. The ratio of rice/soybean/water is generally 1: 0.5: 4. After grinding, boil the rice tofu with a little lime water and cool it to about 50 degrees. After stirring evenly, take it out of the enamel basin and cool it completely. 2. Stir-fry peanuts, stir-fry soybeans, cut onions into chopped green onion, cut ginger into fine powder, cut garlic into mashed garlic and float in a little cold boiled water, cook mung bean sprouts in boiled water and drain, cut pickled radish into dices, and cut black kohlrabi into fine powder.
5. Tofu jiaozi
"Win the fragrance, white jade into the oil shell like gold. Cooking beans has a history of thousands of years. Drinking wine across the table can recall the past and the present. When the golden bean was ground into crab yellow, Poxian knew it tasted long and drooled. When I saw Wei Luo holding clothes, I pointed out that the Lei family was round and fragrant. " This poem praises Lei Jia Zi Yuan. It has a history of 130 years, and its popularity can be seen. Back in 1874, after the death of Emperor Tongzhi, the court ordered the whole country to "prohibit slaughtering" (pigs, cattle, sheep, chickens and ducks, etc. For three days, officials and people are not allowed to eat meat. Guiyang, located in the southwest border, is no exception. At that time, Lei Duanzao, who lived in Guiyang and made a living by opening a tofu workshop, and his wife took the opportunity to launch a tofu jiaozi. They tried to make tofu by adding proper amount of salt, alkali, spices, chopped green onion and other seasonings, fully mixing them, kneading them into balls the size of walnuts, and then frying them in a vegetable oil pot for sale. As a result, this small fried tofu became an instant hit in jiaozi and was deeply loved by Guiyang people. After three ups and downs, Lei Jia tofu balls still maintain excellent quality and good taste. Soak the superior soybean, grind it into slurry, boil it, add sour soup, and add spiced powder made of pepper, star anise, fennel, cinnamon, Amomum tsaoko, monosodium glutamate, chopped green onion and Jiang Mo. And thoroughly mixed.