1, Sanhe Zongzi Sanhe Zongzi is a traditional snack in Feixi County. To make zongzi, you must first grind long-grain rice into flour, fry it in a large iron pot, and then stir it with appropriate amount of water. After the hardness is moderate, put it on the chopping board and knead it until it is cooked, and then twist it into millet dough. The stuffing is made of Chaohu white rice shrimp, excellent tofu, ginger, pepper and seasoning. When the skin and stuffing of dumplings are ready, you can make zongzi. When the wrapped zongzi is fried in an oil pan, the finished product is golden in color, crispy in skin and fragrant in stuffing, and fragrant in lips and teeth.
Now, Sanhe Zongzi has become one of the most representative cuisines in Sanhe Ancient Town and Feixi.
2. The main ingredient of Sanhe Hemp is finely ground glutinous rice flour, and the auxiliary materials are white sugar and white sesame seeds. When making, knead the wet noodles into a rod-shaped cylinder, pull down the dough of the same size by hand, knead it by hand and press it into a round cake, then knead it with white sugar stuffing, sprinkle a layer of white sesame seeds on the surface, and then put it into an oil pan for slow frying. It is advisable to put cold oil in the pot of hemp balls, so as to ensure the color and prevent burning.
Sanhe Ma Yuan is the most famous breakfast shop in Yangji, Sanhe Town. Excellent hemp ball is fragrant, sweet and sticky, which is deeply loved by customers who like sweet and sticky food.
3. Sanhe Soup Bags Sanhe Soup Bags is a famous point produced by Sanhe Restaurant. The skin of the soup bag is wonton skin, as thin as cicada wings and as beautiful as bright paper; The stuffing is lean meat, water and salt, which is slightly larger than Yuanxiao. The "soup" of the soup bag is the old hen soup.
After the soup bag is cooked, you can take out the dry food with a colander, or you can scoop out the soup and eat the bag while drinking it. The soup is fresh, the meat is fragrant and the skin is smooth. Food can be described as "a lingering rap, which lasts for three days at a time."
4. The skin of fried spring rolls is made of wheat flour, stirred with water into a thick paste, and "welded" into a round and thin dough in a flat pan. Spring rolls generally have two kinds of stuffing. One is chopped fresh lotus root, mixed with diced meat and shredded pepper; One is chopped coriander, with diced diced garlic and pepper slices. Appropriate amount of refined salt should be added.
Spring roll stuffing is wrapped in flat skin, flattened into a rectangle, fried in a pot until the surface is brown, taken out and drained. The skin of spring rolls is crisp and the stuffing is beautiful, the lotus root is sweet and the meat is fresh, and the dishes are spicy and fresh, which has a unique flavor.
5. The raw material for frying Sanhe steamed dumplings is not glutinous rice, but wheat flour. The refined flour is mixed with water and kneaded into a dough with tendons and bones, pressed into a small Baba shape, added with refined meat stuffing, the back of which is hollow and bulged, then kneaded with fingers into a multi-layer folded furrow, and fried in a boiling oil pan until cooked. It is refreshing and has a long aftertaste.
6, KangBaba Feixi KangBaba, use a large flat pan, put a layer of sesame oil after heating, and then put a round Baba with a thickness of about one centimeter one by one, turn both sides with a spatula, and sprinkle water while smearing oil to avoid burning. There should be a kang skin under the kang and a kang skin above it. Baba noodles are long-grain rice noodles, and the fillings are mainly vermicelli, dried white, thousand pieces and coriander, and meat can also be put in the order.
7, fried Baba skin is made entirely by the back palm. It should be oblate with five-finger fingerprints on the surface. The uneven surface is intended to better "eat oil", with dry sauce and chopped pepper as the main stuffing, and the black dried fruit should be cut into mung bean size, square and angular. Deep-frying should use high-quality vegetable oil, put it in after boiling, and stir it constantly with a spatula to prevent it from sticking to the pan. When it comes to "shelling", take out the oil with a spatula and drain it, which is crisp and burnt, and take a bite of fragrance.
8. Deep-fried glutinous rice balls Add water to the good long-grained glutinous rice and steam it in a steamer for later use. Add minced meat, Jiang Mo, Chili sauce and bean paste, add salt and mix well, and beat repeatedly to mix well. When wrapping jiaozi, stick the cooked sesame oil on the palm of your hand to prevent sticking, rub it into a "happy head" shape, and fry it in an oil pan.
Fried glutinous rice is round, fragrant, salty and spicy, which is loved by people who like sticky food.