Speaking of cold rice noodles, the cold rice noodles here in Shaanxi are the most authentic. As long as friends from other places come to Xi 'an to eat a bowl and taste it, they will never forget it.
In fact, there are not only delicious foods like bean jelly in Shaanxi, but also many healthy and delicious foods hidden among people who don't know.
Every farmer here in Shaanxi used to grow wheat, and the staple food of northerners is flour, so I dare say that 80% of Shaanxi's specialty foods are inseparable from flour.
The Shaanxi food to be shared with friends today is cold water fish.
This delicious food is commonly known as cold fresh fish. We always call it "pink bone bud" at home, with different names, but the same thing.
Cold fish has no particularly famous historical origin. It's just an ordinary but delicious farmhouse meal. Many families in rural Shaanxi like to eat cold fish.
Cold fish is suitable for summer, but now every household in the north has a heating room like spring, and south Renye Fang has air conditioning, so I want to say that cold fish in Shaanxi can be cooked at home these days. Secondly, we should not be misled by this delicious name. Although it carries the word fish, it is not made of fish.
This method of cooling fish is actually very simple. Let me share it with you.
Prepare ingredients
Flour, corn flour, leek, spinach, oil pepper
Let's explain here that the main materials for making cold fish are flour and corn flour, while leeks are fried to accompany them.
operation sequence/order
Take out a large basin, pour in proper amount of flour and corn flour, and stir the two kinds of flour into a paste with water. Put more water properly, and the batter will be thinner after it is done. Bring the pan to a boil and pour in all the batter. We use tools to quickly and continuously stir the batter clockwise when the heat is just right, and we should use force when stirring (don't ask me why, this is from experience, hee hee). When did you stop stirring? Mainly depends on the consistency of the batter. The batter poured into the pot at first is very thin and will thicken under the dual action of heating and stirring.
It's too thick and sticky, but a spoonful of batter will still fall into a column. You can stop stirring. Moreover, the batter will change from light yellow to yellow after mixing, which is because corn flour is added. Next, change the big fire into a small fire, and we use another big basin to hold half of the cold water and set it aside for later use. Take an iron steamer (with a round hole on it). We put the steamer above the cold water basin with one hand and pour the full batter on the surface of the steamer with the other hand. At this time, the batter will fall into the hole due to gravity, and the solid matter falling into cold water is the formed cold fish. After all the batter is finished, let's cut leek and stir fry it, cut spinach and blanch it, put cold fish in a bowl and add vegetables, then add salt, vinegar and oil to stir and enjoy delicious food. Some people don't have Shaanxi oil chili pepper, so we can make it on the spot: buy some Chili powder, pour cooking oil on the Chili noodles and stir, but we can also put some white sesame seeds to make the Chili noodles more fragrant.
Speaking of which, I thought about why this dish is called cold fresh fish. When the batter leaks into the water from the round hole of the steamer, it is like a fish swimming in the water. In this way, the name cold fish sums up this dish very aptly.
In our hometown, my family always picks up a cold fish and swallows it directly, but every time I eat it myself, I will chew it slowly for fear of indigestion. But most people eat cold fish, which is also a food culture, isn't it?