Fried dumplings, in my hometown, are fried with batter wrapped in stuffing, which is delicious but not greasy. The dough is crisp and delicious, and the stuffing has a unique flavor. People miss two when they eat it, and three when they eat it ... I can't get tired of eating it!
Fried dumplings are simple to make, but many skills need to be mastered when making them; Suppose it's hard to do, but there are only three steps. Want to try your own fried dough sticks? Then do it with me. I'm only going to say this once, and the opportunity is not to be missed!
First, we need to prepare a pot. (The pot should be smaller and deeper, not a pan) Secondly, we should prepare our Changshan camellia oil. Other oils are ok, but if the taste is not as good as mine, you can't blame me. Who told you not to use our camellia oil from Changshan? )
The most important thing to make fried dough is batter and stuffing. There are two kinds of batter: flour and water. Flour is flour with a little yam powder, and water is a common edible water. The ratio of flour to water is about 1:0.7. The stuffing can be selected according to your own taste, and the stuffing will be different in different seasons. Generally, dried citron and sauerkraut are used. (Note: Don't forget to add salt, monosodium glutamate and pepper! Pepper, in particular, can be added less, but absolutely not less! )
Fried dough needs a mold. This mold is made of iron sheet, and its shape is like a small cone with the top cut off (but upside down). The edge source of the mold has a long handle, which can easily take the mold out of the oil pan. (If there is no mold of this shape, it can be of other shapes. )
When frying the dumplings, you should first pour in camellia oil, which accounts for about three-quarters of the pot. When the oil pan boils, it can be fried. First, put the batter into the mold (full), and then gently put the mold into the oil, but the batter in the mold can't touch the oil, so that the batter near the inner layer of the mold can stick to the mold. Then pour out the remaining batter from the mold, spread it evenly with sawdust, put in the stuffing, spread a layer of batter and fry it in the oil pan. When the front of the fried dough is light yellow, take the mold out of the mold. Fry for another minute and a half, and you can go out.
"Let's go. . 。” Wow! Delicious taste, unique flavor, crisp and delicious. ...
Outside the castle peak building outside the mountain,
I'll take Thor upstairs.
Delicious food binds your stomach,
Makes your mouth water.
My hometown-Qingjiang-is located in Yueqing, Wenzhou, which is a beautiful and rich coastal town. The special snacks in our hometown are just like the stars in the sky, and there are countless. However, the most famous is Sanxian noodles.
It is said that there are only three ingredients in Sanxian noodles: white shrimp, clams and oysters. Later, according to the customer's taste requirements, the merchants added some other accessories or some special seafood to the original Sanxian noodles, but the name Sanxian noodles has been preserved. Oh, by the way, quietly tell you that only our Qingjiang Sanxian noodles are authentic!
I remember there is a Sam sun noodle restaurant near the shop opposite the park. Some people, who come to buy things, can pass by the noodle restaurant. When they smell the unique fragrance of the three fresh noodles floating in the noodle restaurant, they often can't help but go in and have a big meal. There are also some guests who come from afar to eat our Qingjiang Sanxian noodles. I have been there many times. No matter who it is, I will find that the storefront of the noodle restaurant is always "crowded" and the two shopkeepers are very busy. It can be seen that everyone loves Sanxian noodles.
Sanxian noodles are not only popular, but also strange.
First of all, prepare: ginger 1 piece, egg 1 piece, small yellow croaker 1 piece, razor clam, white shrimp, dried eel, clams, oysters, onions, small vegetables and other essential ingredients. The first step is to make ginger eggs. Wash ginger, peel and slice, cut half into powder and leave half for later use; Add the eggs into the Jiang Mo and mix well again. Put a little oil in the pot, simmer slowly, stir-fry the ginger eggs, and remove them for later use. Step 2, put oil in the pot, add ginger slices, heat to 60%, add small yellow croaker, then add dried eel, and when the color is a little yellow, add razor clams, ginger eggs, old wine and sugar. Add water directly, then add white shrimp and proper amount of salt. When the water boils, add the spaghetti. When the water boils again, add a proper amount of monosodium glutamate, add oysters, onion leaves and small vegetables, and serve. When you take a bite, the first feeling is hot, and then you taste fresh. When you eat it, you immediately want to take another bite, which has nothing to do with what "hot" is!
Hehe, are you tempted? You are always welcome in our town!
When it comes to "eating", I am an expert, and the sweet and sour fish cooked by my mother is the most coveted.
The first time I ate sweet and sour fish was on New Year's Eve. On that day, our whole family got together and sat in chairs to prepare dinner. I couldn't restrain my inner excitement, pestering my mother like a fly, clamoring to cook with her.
Mother first picked up a fish, killed it, washed it, put it on a plate and sprinkled some salt, so there was no need to ask. Then, she scooped two spoonfuls of brown sugar and two spoonfuls of oil for later use. Finally, she boiled the pot, then added two spoonfuls of oil, and only heard "Zi La-Zi La-"and then added brown sugar. After about three minutes, the brown sugar melted. When you look closely, the syrup flutters gently like a piece of red silk. Pour in some old vinegar. I saw my mother put the pot aside at lightning speed, immediately picked up another pot and put it on the induction cooker, then poured in the right amount of oil, turned on the fire and heated it, and put the killed fish in. After frying for a few minutes, the fish became completely crisp. When you look carefully, this clumsy big carp has changed its appearance and sparkled, just like a high-level sculptor carefully carved it with pure gold!
Everything is ready except the east wind. Mother skillfully picked up the plate, put the fried fish in the plate, cut some garlic and hawthorn slices, then poured sugar water, garlic and hawthorn slices on the fish together, and put a thick layer of gold on it.
"Wow!" The fragrance first enters the nostrils and then enters the atrium. Take a sip gently, which makes people memorable. Even the thorns and bones are crispy and sweet. ...
I like this delicious dish-sweet and sour fish. Friend, come to my house and have a taste.
Composition of Flavor Snacks 4 When we talk about the flavor snacks in our hometown, everyone will talk endlessly, such as crispy roast duck in Beijing, mutton bread in soup in Shaanxi, Little Sheep in Inner Mongolia, rice noodles crossing the bridge in Yunnan and Daoxiao Noodles in Shanxi. . . Famous all over the country, countless. Although the flavor snacks in my hometown are not as famous as these snacks, I still like them very much. It is clear soup powder.
Maybe everyone sounds that this name has no lasting appeal, but its connotation is very deep. The preparation of clear soup powder is very simple. First, grab a handful of washed rice noodles and put them in the pot. The water will be basically cooked after a while. There are many ways to make it, including beef powder, bacon powder and pigskin powder. . . Then remove the bean sprouts from the hot water, put them on the bowl surface, and finally add the secret chopped green onion and the carefully prepared broth, and a bowl of delicious snacks with all colors and flavors will be completed. You can also add some Chili sauce, garlic and so on according to your personal preference. Anyway, it's all ready-made, and it looks like a colorful art painting. If you like to taste delicious food, come to my hometown to "eat".
When my mother and I went shopping, I suddenly smelled a strong fragrance. Looking back, it turned out to be our local specialty snack-fried rice cake.
The name of fried rice cake is not so good, but when it comes to its taste, it is really a coincidence-an inspiration. I like watching my boss cook fried rice cakes best: first, I grabbed a handful of rice cakes from a plastic bag and put them in the oil pan, then I added some cut sausages and stinky tofu. With the sound of "zi zi" in the pot, a fragrance rushed into my nostrils, making my mouth water. When it is fried to golden brown, take it out with a spoon, put it in a bowl, sprinkle with tomato sauce, sweet noodle sauce and hot sauce, and finally sprinkle with minced coriander and chopped green onion. A fried rice cake with good color and flavor is ready.
I can't wait to put the fried rice cake on the snack table, and this rich aroma has already hooked the greedy worm in my stomach. I picked up a fried rice cake and put it in my mouth. Well, it's soft and hard. Pink sausage is covered with a golden coat, which tastes fragrant and crisp; Stinky tofu is also an old saying: "Smell stinky, eat fragrant."
Good food always makes people want to stop. Although I only use words to describe this snack, I think your mouth is watering now. Come to my hometown to divide water, and I'll treat you to dinner for free.
As the saying goes, food is the most important thing for the people, and there are unique snacks everywhere. It will always be an indelible homesickness and an indispensable refreshing medicine.
Now let me introduce a kind of local snacks "Daoxiao Noodles" in our hometown!
Having said that, I can't help telling you that my grandfather can cook Daoxiao Noodles, which is not only delicious, but also super delicious!
I remember that every winter or summer vacation, the most common sentence I hear at home is "Grandpa, give me a bowl of Daoxiao Noodles! I miss that smell again. "
Every time Grandpa makes Daoxiao Noodles, I watch it carefully. It's not, grandpa started again:
First of all, grandpa "mixed noodles." He took out a basin, poured some noodles into it, then added a small amount of water several times and stirred it evenly. He began to pinch it. He saw his body ups and downs, pressed rhythmically, and looked very skilled. Soon, the previously scattered noodles were turned into shaped dough by him. Later, he covered the dough with a layer of cloth. This link seems simple, but it is actually learned. Because of the elasticity of noodles, many people can't do Daoxiao Noodles well.
Next, I saw grandpa take out a big pot, add some water to the pot, put the pot on the fire and wait for the water to boil; At the same time, get eggs, vegetables, potatoes and tomatoes, wash them and cut them for later use. This is the method of overall planning. I studied it at school, but I didn't expect it to be my grandfather's life experience.
Then, grandpa's most unique action-shaving began! I have been staring at it and dare not relax for a moment. This action is like an acrobat performing. Grandpa spread a layer of cloth on his head, then picked up the dough that had just been made up and put it on his head. He took out a knife and scratched it on his head. These doughs all drew a perfect arc and fell into the pot. He also turns around from time to time. Every time at this time, I will chuckle and say, "Grandpa is so handsome!" "
Finally, it goes without saying that it is fried noodles. Pour the cooked dishes into the pot one by one, and with a bang, grandpa stirred them up, and the ensuing waves of fragrance occupied my whole nose and even my whole body, gnome male-"!
Although I have eaten it many times, I can't wait to taste it every time! Pick up some noodles and send them to your mouth. After soaking in the soup, Daoxiao Noodles is fragrant and elastic. He habitually adds some Shanxi mature vinegar, which is sour and delicious!
I will always miss this taste, which is irreplaceable by other cuisines. This thick fragrance has been holding my soul, making me unable to extricate myself, teaching me to recognize tomorrow's whereabouts and not forget yesterday's whereabouts!
My hometown is Puyang City, Henan Province, where there are all kinds of delicious food. There are big steamed buns in Fanxian, trotters in Qingfeng and steamed buns in Puyang. My favorite food is another kind of food-stuffed skin.
Niangpi is a unique kind of pasta, which can be used as both staple food and snack. Cool and delicious, appetizing and relieving summer heat.
Way of doing things
First, knead high-quality flour and water into hard dough, and then knead it repeatedly in clear water to separate protein from starch. The separated protein, commonly known as "gluten", is steamed and sliced for later use. Dissolve the washed starch in water. After it settles on the bottom of the basin, pour out the clear water on it, add a little alkali, make it into a thin paste, scoop it into a flat-bottomed basin and steam it in a cage for a few minutes.
way to eat
Just cut the prepared stuffed skin into strips, add gluten, and add appropriate amount of soy sauce, balsamic vinegar, garlic juice, salt, sesame oil, coriander, shredded cucumber and Chili oil to mix.
trait
The color of Huang Liang is crystal clear, translucent as jade, and the colors of green, yellow, red and white are bright and charming. The entrance is delicate and smooth, sour and refreshing, flexible and delicious, and it is a popular cool pasta. This is an excellent flavor snack.
In my hometown Lianjiang, the scenery is elegant, and there are countless flavor snacks: steamed dumplings, radish cakes, crisp cakes, dustpans, fried piles … but I like beef skewers best.
Beef skewers are also a famous snack in Lianjiang. The shopkeeper first made a small piece of cooked beef intestines, beef tendon, beef brisket and so on. And then string them together with a wire about 20 cm long. Diners put a bunch of beef offal into the boiling sauce and cooked it. Bubbles kept popping up, like a sudden spring water, which made my mouth water. Smell it. The delicious smell makes your mouth water. Don't forget to dip a little Chili sauce when you eat. This is cool enough and exciting enough.
The key to beef offal is a spicy and fragrant sauce. In addition to the flour paste, various spices such as star anise, fennel, pepper and dried tangerine peel are essential and will have a unique taste when eaten. If you dip a little Chili sauce in the kebab, you will feel a fragrant, spicy and exciting gas rushing up, which makes you gasp while eating. It's delicious.
I remember when I was a child, I went shopping with my mother. The air is filled with the smell of beef offal, which has hollowed out my heart. Mom seems to have read my mind and went to eat roast beef skewers with me. I wolfed it down, and the hot beef offal made my tongue straight. My mother sneered, "Look at our greedy kitten. It's a mess." I wolfed down one after another until my lips were red and my eyes were full of tears. I can't breathe because of the heat. Now I always feel a little silly when I think of my childhood.
Hometown snacks are really "excellent". If you come to my hometown, I will treat you to a sumptuous roast beef skewer. They are like an elf skipping into my food store.
Flavor Snacks Composition 9 My hometown is Moganshan and Zhuxia Lake, the hometown of the great poet Meng Jiao-Deqing, Zhejiang. The landscape gave birth to Deqing's simple folk customs, and its flavor snacks are well known. Small wonton is a unique flavor snack in my hometown.
Speaking of small wonton, as long as you come to the streets of Deqing, it is indispensable in both shops and food stalls. Not only because it is delicious, but also because it is cheap. You can taste it at a price of one yuan and fifty cents.
My family likes to eat wonton twice a week. When the little wonton was served, it was steaming hot and smelled delicious. Small wonton is about the size of glutinous rice balls, and each one is crystal clear, so you can clearly see the meat inside. Sprinkle a layer of pine flowers and seaweed, it's really delicious! It seems that this is not food, but a beautiful handicraft that makes people reluctant to talk. Small wonton is slippery and tender, so it is difficult to hold it with chopsticks. So little wonton is usually eaten with a spoon. Gently put the steaming wonton in your mouth and chew it. Thin dough with fresh fillings. Both the smoothness of cold rice noodles and the chewiness of jiaozi. Gravy splashed gently into your mouth. Slipped down my throat in an instant. It's really hard to forget Have another bite of soup. Light and fresh. There is neither rich chicken soup nor fishy smell of fish soup. In a short time, a bowl of small wonton was swallowed. There is still a faint fragrance in the mouth, which makes people memorable, as if all the troubles and unpleasantness were thrown out of the clouds at this moment.
The method of making small wonton is simple and easy to learn. This kind of skin is made of flour. About 2 mm thick and 5 cm wide, put the dough on your hand and the fingerprints on your hand are still clearly visible. The stuffing is chopped with fresh bamboo shoots. Generally, when making stuffing, a little old wine will be put in order to taste it. This will make it tender. Then put the prepared minced meat into the dough bit by bit, and the amount does not need to be much. Feel free to pinch, as long as it doesn't spread in the pot. Finally, put the wrapped wonton into boiling water, and the seasoning can be placed according to personal taste. It will be out of the pot in a minute.