1. Liulin "Pancake"

Everyone puts out Liulin pancakes. Liulin pancakes are thin, tough and chewy. Put the fragrant and slightly spicy Chili sauce in the pancake, roll some shredded cucumber and add some shredded carrot, and you will become addicted. This pancake is different from what we usually eat. Very thin, the production needs excellent technology; Strong toughness; Pepper has a unique taste and strong fragrance. Every night, the pancake seller stands on the street corner pushing a trolley and keeps turning the batter on the stove. It only takes a minute or two. A thin layer of surface is stained with Chili oil. Our peppers are very special and delicious!

2. Liulin "Camellia oleifera"

Everyone must have drunk camellia oleifera. I think our oil tea in Liulin is particularly delicious. In cold weather, it is a convenient diet to fry rice flour and oat flour, add Schizonepeta spiced seasoning, boil it into a light brown paste, and add chopped green onion, plate oil residue and spiced beans. Eat a bowl in winter, and your mouth will be sweet if it is warm!

3. Liulin "tofu brain"

White and tender. This is a very popular breakfast snack.

Tofu brain: Also called old tofu, it is made of syrup. After boiling, add wet powder, add soaked vermicelli, add appropriate amount of bean curd, and season with onion, salt and pepper. Its color is golden red and translucent, and its quality is slightly thicker. When put into a bowl, add dried seaweed, kelp, day lily, diced leek, pepper and sesame oil, which is very fragrant.

Tofu brain soaked in steamed buns or fried dough sticks is Liulin people's favorite breakfast.

4. Liulin "millet for rice"

When the water in the pot boils, pour the millet into the pot, just like cooking porridge, just control the heat. If the fire is too small, the fragrance of millet will not be cooked, and if the fire is too big, rice will be cooked. Rice should be cooked until it is 70% or 80% mature, and then fished out with a sieve. This is the making process of fishing rice.

5. Liulin "rubs fish"

Method:

(1) Put the oatmeal into the basin, pour it into the oatmeal immediately after the water boils, blanch the oatmeal, stir it evenly with a small rolling pin, rub it with cold water, and cover it with a wet cleaning cloth to prevent it from cooling.

(2) Take a piece of dough in your left hand, pinch a piece of dough the size of a finger belly in your right hand, rub it into long strips and put it on a special fish rubbing board. Rub the dough into striped fish with a small shovel with your right hand until the dough is completely cooked.

(3) Put the kneaded noodle fish in a steamer, steam it for about 10 minute on high fire, and then let it cool to eat.

Features: the face is fragrant and tough, shaped like a screw. (Note) The steaming time should not be too long, otherwise the noodle fish will collapse and stick into a knot. You can mix all kinds of sauces when it is cold, and pour mutton, mutton and sauerkraut when it is hot. When frying, you can stew it with sauerkraut, legumes and leeks.

The practice is very particular, the temperature is coming, and the materials should be suitable!

6. Liulin's "eight aunts"

This is the history of "eight aunts": according to legend, during the Zhenguan period of the Tang Dynasty, there was a drought in Qinchuan for three years, and no grain was harvested. So Emperor Li Shimin ordered people to ask Mianshan for rain. Sure enough, the heavy rain poured down and saved the crops. To this end, Li Shimin specially led Manchu civil servants to make a pilgrimage to Mianshan accompanied by his uncle and sister. Unexpectedly, when Shigu arrived in Mianshan, she worshipped Notre Dame de Wulong as a teacher and did not want to return to Chang 'an. One day, she cooked for an old woman, but she grew up in a palace, so how could she cook? Therefore, when mixing noodles, when the noodles are dry, add water. When there is too much water, the noodles will eventually become thinner and really can't be cooked. So I took a chopstick and dialed noodles into the pot, but I kept dialing. As a result, I dialed the long face. The old woman asked at dinner, "What's this called, son?" However, Shigu mistook "this" for "you" because she was in a panic. At this time, she was already in an empty door, and didn't want to say her real name again, so she had to say her birth name: "Bagu". Since then, there have been pasta "stereotyped writing".

working methods

First, mix the flour with warm water at a ratio of 5: 3, then add water continuously, and knead the flour continuously until the water level is moderate. Then cover the flour with a wet cloth, put it in a bowl or plate for about half an hour, hold the bowl with your left hand when putting it in the pot, and pull it out to the boiling pot along the edge of the bowl with sharpened chopsticks. When cooked, take it out and pour it into the topping. Very chewy!

7. Liulin "pulled the movie"

After mixing the noodles, roll them into large pieces, cut them into strips more than an inch wide with a knife, and then pull the cut noodles into boiling water by hand to cook them, which is a bit like emblem noodles. It comes with all kinds of ingredients. It is characterized by smooth and tender dough and easy to eat.

Picking up a piece, also called kneading a knot in one's heart, is a kind of daily noodle among the people. But it can't be used to entertain guests, because Liulin people think wrestling and beating are disrespectful to guests.

working methods

First, mix flour and water according to the ratio of 2∶ 1 (the water temperature is cool in summer and warm in spring, autumn and winter), and cover it with a wet cloth to wake it up slightly. Pull the dough into small pieces, pinch the dough thin with your thumb and forefinger, and then pull it into small pieces the size of a fingernail. In order to make the pulled meat slices not stick to the pan and hands, soak them in a little water or cooking oil.

Small but not broken, make a delicious dinner!