02, cold beef is one of the specialties of Zigong, Sichuan, traditional food production raw materials are mainly beef tenderloin, green onions, spices and other ingredients, pay attention to the beef tenderloin cut, the size of the meat to be uniform, not too thin. Onion cut into one-inch long small cut. Add the wine, saltpeter, spices, and scallions to the beef and wait about 10 minutes until the beef has been flavored. Heat the oil to 70%, add the peppercorns and stir fry the beef. Pick out the scallions from the beef and continue to stir-fry. Add a little soy sauce and vinegar and add salt. Stir fry until the meat has shrunk (not too dry), add sugar (can not add, according to personal preference). Small fire baked until the water is dry (according to personal taste to determine the degree of dryness) will be the sea pepper noodles, dry sea pepper poured into the stir-fry (both can add one, can be added) add monosodium glutamate (MSG), out of the pot.

03, Liangcao is a traditional snack in Yibin, Sichuan. Its flavor is sweet and sandy soft, eaten fresh and delicious, and detoxification pus, diuretic swelling, clearing heat and dampness, spleen and stop diarrhea effect. The main ingredients are rice, well water, brown sugar. First of all, the rice is soaked in well water for about 3 hours, ground into pulp, and poured into a boiling pot and stirred constantly with a machine. During the boiling process, the fire is carefully controlled. After boiling into a clean bowl placed in a specific area to cool naturally; after cooling, divided and put into a tank of clean water rinsing to remove excess alkali, to ensure that there is no astringent flavor; rinsing, scooped into the storage box to transfer to the storage of cold storage to save the storage temperature must be guaranteed to be around 5 degrees Celsius, the temperature is low is freezing, the temperature is high is hot, it is necessary to get it just right, in order to ensure that the quality and the quality of the cool, soft, tender texture.

04, cold almond mushrooms is one of them. However, the authentic Zigong cuisine is heavy in flavor and a bit spicy, so I'll share a modified approach, the apricot mushrooms are crisp and tasty, slightly spicy and numbing. After washing the mushrooms, torn into strips of dried chili peppers, peppercorns put in hot water to soak for 5 minutes and fished out to control the water, ginger, garlic minced standby. Preheat the non-stick pan, do not put the oil, put the apricot mushrooms stir fry, about 3 minutes or so on the water, do not care, and then continue to stir fry for 2 minutes until the water dries up, another frying pan, put ginger and garlic sautéed, and then put the chili pepper, pepper stir fry spicy flavor, put the fried apricot mushrooms stir fry for 3 minutes, and finally put a little soybean paste stir fry color, and then adjusted to the soy sauce, sugar and stir fry evenly, turn off the heat and put out of the pot.

05, cold chicken rice noodles , Yunnan snacks, cold rice noodles with boiled shredded chicken "hood", plus walnut sauce and small powder made of marinade, or with chili sauce, ginger-vinegar juice, minced garlic, plus a few sesame seeds and peanuts. Add a little sesame and peanut, with kale, scallions, extremely refreshing. 1, make cool chicken shredded meat

Local chicken slaughtered, blood, hair, viscera removed, into a pot of cold water, boil on the fire, beat off the froth, add grasshopper, ginger, cook to eight mature in the addition of salt, pepper, to the chicken off the bone when the fish out of the cooler, and then made of shredded chicken, as the "

2, making cold rice noodles

rice noodles is the local production of high-quality round-grained polished japonica rice washed, ground sieve made pulp, through the funnel into the boiling pot of boiling water, to be floated when the fish that is made into a rice noodle. Rice noodles into a bowl or plate, add salt, soy sauce, monosodium glutamate, garlic sauce, pepper oil, chili oil, etc. and scalding 'mung bean sprouts, leeks, and fried pounded walnuts or peanut kernels, etc., in the appropriate amount of cold chicken wire covered in the above, that is, into the cold chicken rice noodles.

Frozen chestnuts

Yes, it is chestnuts! Since I was a kid, I've known that chestnuts should be eaten hot, fresh from the pot are the most flavorful! I thought that the frozen chestnuts would be very hard, will not be sweet, I did not expect the chestnuts were surprisingly soft and sticky, the taste of ice and sweet, after eating the mouth is also back to the sweet ~

Eat a one still want to come back to a, simply can not stop!

Fish Jelly

When the weather starts to get cold, the broth used to make braised fish becomes a jelly-like solid at low temperatures. becomes a jelly-like solid called fish jelly. Fish jelly is considered a kind of leftover though, because there used to be no refrigerator, it was all only available in winter, and there shouldn't be many people who still have the broth after the fish is finished now.

Fish jelly is generally braised and burned, there is no fish only fish bubbles, cooled and cut into pieces, there are fish rich and braised flavor, extremely fresh, cooled without fishy taste, the taste is very delicate.

Ice candy gourd

Now the ice candy gourd is not really a seasonal limit, but the winter to eat ice candy gourd is really something else!

Ice candy gourd is not only hawthorn, now there are many kinds to only you can not think of, there is no can not do.

In winter, the subzero temperatures make the sugar coating of the ice candy gourd harden, and a big mouthful of it, the crispy sugar coating and fresh fruits are perfectly blended together, with the aroma of sesame seeds in the middle.......

Liangcao

Liangcao is a traditional specialty snack of Yibin, Sichuan. Its flavor is sweet and soft, and it is refreshing and delicious to eat. It also has the effect of detoxifying pus, reducing water retention, clearing away heat and dampness, strengthening the spleen and stopping diarrhea.

Sheep's head in white water

Sheep's head in white water is a famous dish in Beijing, which is known as "October Yanjing cold wind, sheep's head on the list of endless flavor, salt flower sprinkled as snow fly, crisp and not greasy mouth."

Selected two or three years old Inner Mongolia produced goat head, goat head to soak in water for two hours in order to brush the goat's face white, and then break the goat's mouth open with a small brush to probe into the mouth to scrub the mouth, such as slicing goat head meat to be light and fast under the knife, agile, smooth silk piece, thin as paper, sprinkled with a special pepper salt, the color of the goat head meat as white as jade, crispy and sharp taste.