2, Gangu stuffed skin: stuffed skin is also called dough. When making, select high-quality flour, add water and a little fluffy ash, and then knead the flour in clear water to separate protein and starch from the flour. The separated protein is put into a flat-bottomed container and steamed in a pot, commonly known as flour essence. When the starch in the free water settles on the bottom of the container, remove the yellow water on it, then add purified water and appropriate amount of gypsum water to make it into a thin paste, then scoop it into a large flat chassis, put it in a cage and steam it in a pot. When eating, cut it into long strips, add seasonings such as oil pepper, refined salt, soy sauce, garlic paste, mustard, balsamic vinegar and sesame sauce, and add a pinch of green vegetables, carrots or shredded cucumber. It is colorful and delicious, rich in oil, flexible and sour, cool and delicious. Niangpi can be used as a staple food or a dish, which can be hot or cold and suitable for all seasons.
3. Gangu serous surface: Gangu serous surface is also called "sour rice". The preparation method of the slurry is simple. First, clean and chop fresh vegetables such as Chinese cabbage, radish, Chinese cabbage leaves, celery and chicory, then boil them in boiling water for a while, add a small amount of wheat flour or soybean flour and corn flour, then pour them into a jar, add several bowls of ready-made slurry or starter for fermentation, then add a proper amount of boiling water, stir them evenly, and seal the jar mouth with plastic bags, cotton cloth and so on. Kaifeng was opened in a day or two and the water inside was white. When making slurry, first pour a little cooking oil into the pot, add chopped green onion, salt or garlic slices and shredded pepper, fry until brown, and then pour the slurry, which is called boiling slurry. After boiling, pour it on the cooked noodles and add the fried chopped green onion or leek, which is sour and fragrant.
4. Fried potatoes in Gangu: Peel potatoes, cut them into thick slices or thin slices, fry them in an oil pan, take them out of the oil pan after Huang Liang is cooked, cool them for a while, and take out the seasoning prepared with Chili noodles, pepper powder and refined salt after they become crisp. This kind of fried potato chips is beautiful in color, rich in fragrance, crisp and delicious, oily but not greasy.
5, Gangu bean jelly: Gangu bean jelly is a flavor snack of Gangu people, which can not only satisfy hunger, but also accompany meals. There are many kinds of Gangu bean jelly, which are beautifully made and have different flavors. White bean jelly is made of peas, black bean jelly or brown bean jelly is made of buckwheat, yellow bean jelly is made of lentils, soybeans and broad beans, and potato bean jelly is refined from potato starch. Gangu bean jelly has exquisite seasonings, such as mustard, soy sauce, vinegar, sesame sauce and oil pepper. Some people also like to add monosodium glutamate and pepper to noodles, and mix some coriander, shredded carrot or tender celery. It looks white and shiny, and tastes salty, sour, fragrant, spicy and fresh.
6, Gangu meat folder: meat folder is also known as meat folder and paper wrapped meat. When making, fresh pork and traditional vinegar juice are selected, and traditional cooking condiments, such as pepper, star anise, fresh ginger, star anise, fennel and cinnamon, are added. Bacon is cooked through a unique cooking process. Its meat is fragrant but not washed, fat but not greasy, cooked but not rotten, and its color is golden.