Bones, sheep bones, whole sheep bones, put them in a clear water pot and stew them over high fire. Two hours later, it floated, leaving nothing behind. Add the old seasoning package to improve the flavor, add the meat and replace it with a new seasoning package to improve the flavor. Compacted and covered with meat board. After that, the fire overflowed with a bang, and then simmered slowly, so people could turn off the lights and sleep. Wake up, the room is full of fragrance, look at it.
The carrion soup is thick and the color is like milk. This mutton is. Nine tenths of flour and one tenth of yeast. Mixing, stirring and kneading. Make a bread embryo ...
Shaanxi Snacks: Lan Fan
Pumpkins are brown and covered with white ash. Take it off, wash it, cut it into small pieces and put it in the sun for a long time. That year, mung beans were harvested, full and shiny, like paint, brushed three or four times, soaked in warm water, and the pot caught fire, with mung beans at the bottom and pumpkins at the top, and the water was flush with the pumpkins. Cover the lid with steaming cloth, stew for a long time, and then lift the lid.
Stir mung beans and pumpkins into porridge with a shovel and serve. This kind of food is easy to eat, and the choice of ingredients is very important. Although it looks neither fish nor fowl, the food is sweet and delicious. ...
Shaanxi Liangpi
There are many kinds of cold rice noodles in Shaanxi, with different practices and characteristics, and they taste different when mixed. Here are only the following five: 1. Bean jelly with sesame sauce: a typical halal way to eat. The method is simple: mix the flour into paste, put it into a special metal bean jelly basket, shake the bean jelly basket to make the noodles smooth and flat at the bottom of the basket,
Then put it into a boiling water pot and steam it. When eating, cut the cold rice noodles. ...
guokui
Guokui originated as a gift from grandma to grandson He, and later developed into a flavor convenience food. The whole helmet is round, with a diameter of about 10 foot, a thickness of 1 inch and a weight of 5 kg. Take wheat flour, press on straw and flour, and bake in a shallow pot with slow fire. The appearance is yellow, the incision is white, crisp and delicious, and it can be carried for a long time. Guo Kun's canon
Therefore, it is said that when the officers and men of the Tang Dynasty built Ganling for Wu Zetian, they were very busy because of the huge project and the large number of migrant workers, so they hardly ate any food. ...
Shaanxi Snacks: Oil Cake
Six ounces of clear water, five ounces of cooked hunting oil, and two pounds of fine noodles. Boil water and oil and stir well, such as milky soup and fire noodles. Five or two cold water, knead dough, knead into sol gel, and put the stuffing into the oil pan. Fried, the color is milky white, the skin is thick, and it looks like a pile of bubbles, just like cicadas. Eat soaked oil
Cake, don't worry. If you are impatient, you will swallow it in one gulp, which will easily burn your heart. The sugar filling overflowed along the arm to the elbow, raised the elbow and licked it with the tongue, and the sugar filling in the oil cake fell out again. ...
Shaanxi snacks: stone cakes
In the 1970s, a farmer in Guanzhong had an unjust case, and the place could not be expanded. He took a bag of cakes to Beijing to complain. It's summer now, and the dry food of passers-by is terrible. It's strange to see that their cake hasn't gone bad or rotted. When I arrived in Beijing, I sat on the street and ate. When citizens know nothing, farmers sell cakes and hire people to write letters. Finally, the unfairness was exposed. The farmer was so grateful that he sent a cake as a gift.
People who know their grievances are thoughtful. Q: What kind of cake? Say: pebble cake. Its cake was preserved for a year, intact, and the capital was in an uproar. Make this cake: high-grade white flour, knead. ...
Shaanxi snacks: preserved mutton
/kloc-after the boxer incident in 0/900, Empress Dowager Cixi fled hastily and took refuge in xi 'an. One day, she stopped on the Zikou ramp of Shiqiao in a royal chariot and smelled the fragrance. She asked: where is delicious? A: Mutton is cooked in the shop. I was so greedy that I sent someone to buy it. I was so happy that I was rewarded with a golden signboard: "Stop the slope." The mutton on the slope is preserved sheep.
Meat. This is people's food, but the queen mother actually stopped; Before that, people had stopped, so food has been passed down for hundreds of years. ...
Shaanxi Snacks: Slurry Surface
"chin-shaped" meal. Those who don't eat will never eat, and those who like to eat will die. City people make pulp: add water to the pot, take long chopsticks in one hand and sprinkle noodles in the other, stir and sprinkle, mix well and boil. Put vinegar koji and washed celery into the jar, put the cooked noodle soup into the jar, and expose it to the sun for six or seven days until the soup is milky white. Countryman pulping
Simple, soak half-baked radish tassels and cabbage in an urn, and then pour a few spoonfuls of clear soup of porridge, and it will be ready in six or seven days. Noodles are put in the pot and the paste is collected in the pot. ...
Shaanxi Snacks: Powder Fish
It's called a fish, but it's not like a fish. It's as cool as a tadpole. Many outsiders don't know how to make them, but some people in Qin boasted that they were handmade one by one, which surprised outsiders. Qin people are suitable for all ages. Mix bean flour with cold water and alum to make it hard, and then mix it with cold water to make it tough. The pot is boiling, and slowly pour in the paste.
Stir, when the powder is cooked, press the fire, stir with the wooden spoon at the bottom, remove the pot from the fire, pick up the colander and let it leak into the cold water basin; "Fish" is vivid. Leaky spoon first ...
Special Food Cold Rice Noodles (Niangpi)
Bean jelly, also called "stuffed skin", evolved from the cold noodles in the Tang Dynasty. Its dough is famous for its excellent selection of materials, rigorous technology and exquisite seasoning. It is "white, thin, light, soft, strong and fragrant", cool and delicious, and suitable for summer consumption. Today, it is an important food in Kansai Prefecture. Features: sour, spicy, cool, cool, fragrant and soft skin.
Suitable for eating in summer. ...
Gao Dai
Features: jujube is rich in flavor, soft and waxy and sweet. Jujube also has the effects of nourishing qi and blood, nourishing kidney and calming nerves. Category: The main ingredients of famous snacks are glutinous rice, red dates or broad beans. Length of time: calendar ...
Niu mutton and bread pieces in soup
Beef and mutton bread in soup is characterized by its heavy flavor, thick rotten soup, attractive aroma, endless aftertaste after eating, and the function of warming the stomach. Beef and mutton paomo is the most distinctive and influential food in Xi. In ancient times, it was called "mutton soup". In the Song Dynasty, Su Shi wrote a poem that "the dragon has bear wax, and the Qin dynasty cooks mutton soup alone". The cooking technology of mutton bread in soup is very strict.
Cook the meat's craftsmanship is also very particular. The manufacturing method comprises the following steps: firstly, ...
Chang 'an Hulu Chicken
Cucurbit chicken is a traditional flavor food in Xi 'an, which is called the first in Chang 'an. Gourd chicken is made of whole chicken, so it is also called Hulun chicken. According to legend, Gourd Chicken originated from the kitchen of Dou Wei, the minister of rites in the Tang Dynasty. Dou Wei is greedy and delicious, and he always wants to do something new. Once he asked his chef to cook crispy chicken, but the first two chefs were not good at cooking.
Well, I've been punished. The third chef learned his lesson and bought a Japanese chicken from Sanyao Village in the south of the city. After cleaning, he carefully went through more than 20 processes. ...