Fried noodles with buckwheat noodles are a kind of snacks in northern Shaanxi and even in northwest China. Buckwheat noodles are rich in nutrition, and fried noodles made of buckwheat noodles are delicious and deeply loved by most people.
Soup made from sour soup of sauerkraut in northern Shaanxi, vinegar garlic juice or tomato Chili sauce, has a very special taste and taste, and it really feels like a "special taste in my heart"!
Some people have also stipulated a way to eat: press a nest in the middle of the hair with a spoon and pour all kinds of dipping juice. When eating, you need to hold a stirred dough from the side and then dip it in the middle.
Eat the remaining dough, cut it into pieces, and stew it with vegetables, tofu noodles and soup to make another style of food.
Fried noodles are a kind of miscellaneous grains food with simple production and unique taste, which is deeply loved by people in northern Shaanxi. Eating too much is still difficult to digest, and soba noodles are cold, so it is not advisable to eat too much. Enough is enough. But moderate consumption will be of great benefit to patients with hypertension, hyperlipidemia and diabetes! Corn jiaozi is a national snack in Wenchuan. Qiang people live in Aba, Wenchuan, Beichuan, Lixian and Maoxian. Qiang people love to eat corn, and there are many unique ways to eat corn. Wenchuan specialty snack "Jin Bao Yin" is a flavor snack with corn as the main raw material and a small amount of rice and other seasonings. The rice is silvery white, and Huang Cancan's corn is wrapped in it, with distinct yellow and white, which is not only beautiful in color, but also delicious in taste. There is also steamed corn, which is broken into particles, mixed with wax lard and other materials and steamed. The method is simple, the taste is simple, the fragrance is fragrant, and Qiang people love it. Corn jiaozi is a local specialty snack that Wenchuan people can cook best and taste the most delicious. Boil the water in the pot, sprinkle with finely ground fresh yellow corn flour, and stir with thick bamboo chopsticks while adding powder. At this time, the fire should be fierce. After stirring into paste, cover with a layer of fresh and clean banana leaves, steam for 20 minutes with slow fire, and serve in a big bowl. The key to mixing dough is to sprinkle corn flour into boiling water, stir it in one direction with bamboo chopsticks, steam it and cool it, and eat it with sauerkraut soup at ordinary times. Hot and sour taste, suitable for all ages.
Soup with sauerkraut is as essential as sashimi dipped in sauce. Sour rape is a special dish in Longmenshan area. It tastes slightly sour, delicious and refreshing, and has a unique flavor. Qiang people use sea pepper, pepper, sesame oil, ginger juice, refined salt, shredded onion, pepper, soy sauce, vinegar, monosodium glutamate and other seasonings to make rapeseed, and eat corn as dip. A bowl of sauerkraut soup, a small dish of oil, a bowl of corn fried in jiaozi, and vegetable soup while eating. It is delicious, spicy, oily, sour, salty and miscellaneous, which is more ethnic. Potato jiaozi is a famous snack in Longnan. Stir-frying is a long-standing home-cooked dish.
The technological process of making potato jiaozi involves seven processes: selecting materials, cleaning, peeling, drying, kneading, beating and blending. Choosing potatoes is the first step in making potatoes and noodles. The coarse-skinned potatoes produced in that year were the best raw materials with moderate size, no cracks and no insect marks. After two or three times of elutriation, the sand was completely washed away. Then there is cooking. When cooking, the ratio of potatoes to water should be appropriate. If there is too little water, it will burn or be half cooked. Too much water will cook potatoes into "water steamed buns", which will look bad. The temperature should be just right. First, flush it with fire. When it's almost cooked, simmer. The water in the pot can only be cooked when it squeaks, and then the potatoes with all yellow cracks are quickly peeled and put on the chopping board to dry. There are also standards for drying potatoes. They can be put into use when they are cool to a little residual temperature, and the temperature should not be too low or too high, otherwise the dough is not strong and delicious. "Beating" is the most important link. You must stir the potatoes with a stone mortar and mallet. First, put the dried potatoes into the stone mortar one by one. At the same time, slowly squeeze and knead the potatoes in the stone mortar with a mallet, and put them while kneading, about 10 potatoes at a time. Don't overdo it, and don't push too hard. At this time, the potatoes haven't stuck together. If you hit hard, the potato pieces will be scattered and splashed, and there will be more "cores" than meat, which will affect the taste. When the potatoes are kneaded to be slightly sticky, they can be hammered together. Stirring the dough is a hard job, and it takes several people to knead it in turn to create a high-quality stirring dough with flexibility, bright yellow color and rich fragrance.