Gansu Huining snack bowl puller-a kind of food similar to steamed corn bread made of millet flour, corn flour, millet flour, etc., which is called bowl puller because it is made by putting the reconciled and fermented flour into a bowl and bumping it into a flat shape. (Generally, it seems to be steamed with the potato, and a bowl is put around the potato at the bottom of the pot, which makes the burnt cucumber and melon taste better.) White steamed buns-a general term for steamed bread and cakes made of white flour (good wheat flour). Flower rolls-made of the same raw materials as steamed buns or steamed buns, except that when steaming, you can put oil in the flour and twist out the flowers. Oil steamed buns-cakes baked with white flour (sometimes buckwheat flour or a small amount of miscellaneous flour is added to the white flour), and food oil is added during the baking process. Sweet steamed bun--------------------------------------------------------------------------------------- Oil cake-after using white flour or other flour, put in alkali and make it into a round cake, drill a hole in the middle and put the fried food in the oil pan. Spread the cake-you can make it delicious without using flour, and put more eggs in it when mixing flour. The frying method is similar to that of oil cake------------------------------------------------------------------------------------ Generally, everyone in the village has a full moon with children. People in the village steam water chestnuts to show the full moon. Dry steamed buns-cut the steamed buns into pieces, dry them in a pot with slow fire, and sometimes bask in the strong sun, so that it is not easy to get moldy. Standing food for students in Huining. Grass noodles (cooked noodles)-not the kind of fried noodles in restaurants, but the fried wheat or oil wheat and then ground into noodles, and the best fried noodles are made with sugar. Chess flower (called a knot in one's heart in the south of Huining)-You can roll white flour, buckwheat flour, white flour and bean flour (oil-coated noodles) into a large piece, and then cut it into slender rhombic pasta. Long noodles (long rice noodles, noodles with minced meat)-rolled with good white flour and cut into long noodles about 2-5 mm wide, sometimes cut with a dough press, and marinated soup can be made when eating (in various forms). Cold noodles-rolled with good white flour and cut into long noodles about 2-5 mm wide, sometimes cut with a noodle press. When cooked, you can just add oil and salt to cool it, put it on a chopping board and a plate and pick it up when you eat it. In summer, you usually eat it with slurry. Ranwozi-a long noodle without soup, is characterized by putting the cooked noodles on the table. Needless to say, it smells delicious. Buckwheat noodles are rolled and cut into noodles about 5MM wide and 1-15 cm long. Mihehe-rolled and cut into rhombic noodles in very thin millet porridge, and mixed with minced meat and seasonings. Lentil rice-boiled lentils in water, then rolled and cut into rhombic noodles, and mixed with minced meat and seasonings. Slicing-generally made of miscellaneous grains, remember that the longest food is buckwheat noodles, and the noodles are hard to mix. After that, take a knife and cut it into thin and thick dough pieces and cook them. Hard and hard dough pieces are very tasty. When the steamed buns are generally good and dry, or when the steamed buns are not good, crush them and fry them with oil and chopped green onion, especially when they are dry. Joan's steamed buns are usually made of mixed flour. When the water is boiled, put it into a certain proportion of mixed flour and steam it for a certain period of time, it feels almost the same. Just uncover the pot and stir it vigorously. You can do it. Cover the potato with a quilt. Add half of the cut potato vegetables to various seasonings and add the required amount of water. Cut the rolled noodles and cover them on the potato vegetables. When they are cooked, turn them over and stir them well, you can eat them. Looking forward to soup-just use white flour and many years old, and cook them in boiling water. When I was a child, I ate this for the longest time at school in the morning. Geer-Beijing called a vegetable box, which means putting the fried vegetable stuffing into a rolled dough, then putting it in a pot with oil to cook it. What I want most now is called "Ma Deputy Geer", which is rare. Think of all the greedy people drooling. Sour rice (serous surface)-including all kinds of noodles and other foods mentioned above. When eating, add a proper amount of rice to the soup. Scattered rice-steamed with yellow rice into slightly thin rice, and then mixed with flour (all kinds of noodles can be used). Of course, when I was a child, I liked to eat white flour. Stir the dough-made of buckwheat flour and wheat flour. The method is to boil a proper amount of water, and the firepower will not be reduced. While evenly sprinkling the flour into the boiling water, stir it with a rolling pin, and when the dough is formed in the pot face to face, it can be cooked in soup. It can also be soup marinade made of meat and vegetables. Noodle slices-noodle soup made by cutting handmade noodles into squares and cooking them with all kinds of vegetables, meat and seasonings, as well as pulled noodles (other names such as preserved noodles). Dim sum-a block made of top-grade white flour, sugar, lard, etc., whose shape depends on the shell. Blood flour-white flour mixed with chicken blood or pig blood is usually pressed by machine. After pressing one piece of white flour, two pieces of blood flour are glued together and pressed aside, and then one side is white and the other side is red. After cutting it, it can be called blood flour. Falling bumps-a kind of food made of miscellaneous grains flour and chopsticks, and then the soup is prepared. Boiled (burned) potato. Eat it directly after cooking. Another way to eat it is to peel the cooked potato, add oil and salt, and mix well. The most luxurious ones are: seats, which have their own names, such as Jiukui, Shiquan and Thirteen Flowers. Each name should have the necessary dishes, and the placement on the table is also exquisite. What dishes should be relatively fixed in what position. Mats are usually made into edible meatballs during weddings, funerals and the Spring Festival-minced meat is mixed with various seasonings such as onions (sometimes potato powder), glued into a ball shape as big as an egg, and then steamed, sometimes decorated with colors. The ingredients of the rolls are the same as those of meatballs, but the difference is that the rolls are made by evenly spreading the prepared meat stuffing on thin egg cakes and then rolling them. When eating, cut it into pieces to make it warm. Blood intestines-mix chopped pork with onion or potato to make stuffing. Then pour it into the pig's large intestine. Then put it in a pot and steam it on a clean bazi. When steaming, you should roll your eyes with a needle back and forth to deflate it. If you don't deflate it, it will burst. Haha, it won't taste good. Needless to say, it will be cooked and sliced to save garlic for that taste! I'm afraid of sweating ... flat food-also known as jiaozi's home-cooked flat food is rare in the city now. Think about it. Potato dishes and radishes cooked at home are the best. Sweet candied fruit-wash the oil wheat and cook it, then add fermented distiller's yeast, and place it in a semi-sealed state in a warmer place for fermentation. After fermentation, it will have a mellow sweetness accompanied by a little wine smell, sweet and delicious. Bean jelly- (My hometown usually eats pickles with Chinese chives). I'm greedy for everyone, haha. Actually, I'm even more greedy for pickled vegetables-vegetables pickled with Chinese cabbage in winter, and some places are also called sauerkraut, but unlike the sauerkraut in summer, the simplest way to eat it is to take it out and cut it, or to eat it whole. Another delicious way is to fry the vegetables with pickled pork slices without oiling them. Needless to say, the smell of having a casual meal is delicious. Slurry-soup made by fermenting wild vegetables or Chinese cabbage and celery, with some coriander in it, which tastes better. Haha, it has the effect of relieving summer heat and clearing heat, and has a sour taste. Think of all the people who are greedy. Make the skin-make up the white flour, wash the noodles with water, then steam them on the net bazi where the skin is steamed. Then cool them. Just cut them when you eat them. chili pepper sauce-I don't know exactly, anyway, put the noodles in the pot and add pepper, and then add soybeans to cook them for a long time. The red color is delicious, and the title is soft-(The so-called "sauce") Especially when it snows, it's more often picked. Actually, it's not too much, but it's more when it soaks up. Steamed buns and flat food mixed with meat are really beautiful things. Rice flour balls-(it seems that there are also people named Mi Mian) made of soup noodles made in yellow wheat, and I ate a lot when I was a child.