Mainly eaten with flavorful seasonings or vegetables
Question 2: Shaanxi pot helmet how to do delicious, Shaanxi pot helmet home cooking ingredients
Main ingredients
500 grams of plain flour
yeast 5 grams
250 grams of warm water
Accessories
salt
2 grams
1 gram
Pepper powder
1 gram.
2g
Pepper powder
1g
Cooking lye
1g
#Shaanxi snacks #Pot helmets
1.
In the flour, put the yeast, salt, pepper, cooking lye
2.
Pour in the warm water and make it into flocs
3.
Pour in the flour. > 3.
Knead the dough again, cover with plastic wrap and let it rise for 15 minutes
4.
Knead the dough again after rising
5.
Sprinkle flour on the surface of the board and shape the dough into a round shape
6.
Roll out the dough to a thicker circle, and pierce a number of holes in the dough with a toothpick or a fork
7.
Cover with plastic wrap and let rise for half an hour
8.
After awakening, put the cake into the electric cake pan and cook it to golden brown on both sides (it will take about 10 minutes), cut it into small pieces and then you can enjoy it
Question 3: How to make Shaanxi pots of helmets, how to make Shaanxi pots of helmets, Shaanxi pots of helmets Ingredients
Ingredients
Main Ingredients
Medium gluten flour
500g
yeast
4g
auxiliary
oil
moderate
lye
moderate
Steps
1. Flour poured into the basin, with the melting of the yeast of the warm water and flour, covered with plastic wrap and placed in a warm place
2. Fermentation to Double the size, the hole does not shrink back
3. Sprinkle dry flour and a small amount of lye on the board, the dough dipped in flour and kneaded well, wake up for 15 minutes
4. Take a small piece of dough rolled into a round, preheat the electric cake gear oil
5. Rolled out the helmet put into the electric cake gear
6. Cooked until both sides of the golden brown out of the cooler
7. The first thing you need to do is to cut the helmet into large pieces and store them in a sealed container
8. Take out a piece of the helmet and cut a line down the middle, then add hot pepper or meat sauce and serve
Tips
1. The amount of water depends on the wetness and dryness of the dough
2. Putting in a small amount of lye is to neutralize the sour taste of the yeast
3. p>
Question 4: Shaanxi green onion oil pot helmet bun practice, Shaanxi green onion oil pot helmet bun how to do delicious The family is left with these flours, do not want to eat noodles, the baking powder with a bit of flour, do a green onion bun, outside the scorched inside tender, quite delicious!
Ingredients
Main Ingredients
Flour
500g
Scallions
2
Side Ingredients
Oil
Moderate
Salt
Moderate
Fermented Baking Powder
Half a packet
Steps
The main ingredient is a baking soda. Put the raw cake
8. Fry for two minutes on one side, turn and fry, pay attention to the fire should be a small fire, or easy to paste
9. And then flip, turn a few times on the cake on the cooked
10. This is a good cut, you can eat it!
Tips
The dough should be fully fermented, soft and some, green onions washed and dried before cutting into scallions!
Question 5: pot helmet home practices, authentic pot helmet how to do 1
Half a kilogram of pork chopped into mud, chopped the finer the better.
2
After chopping, add ginger and green onion, Sichuan pepper powder, five spice powder, two spoons of soy sauce, two small spoons of salt and a little peanut oil.
3
Mix well, twisted to beat on the strength.
4
Then the noodles, note that the noodles must be soft.
5
Add a tablespoon of peanut oil and continue to knead.
6
Until all the oil is kneaded into the dough.
7
Cover the dough with a damp cloth and let it rest for 20 minutes. （
This is the first time I've ever seen a Chinese woman in a Chinese restaurant, and I've never seen one before.
9
The noodles are kneaded again and the next dose.
10
Put a layer of oil on the board and roll out the dosage into a cow tongue shape.
11
Brush the top with oil again.
12
Then spread the mashed meat.
13
Roll it into a roll.
14
Press flat.
15
Roll into a pancake.
16
Take a pan, add oil and add the rolled out panna cotta.
17
Both sides of the pan until golden brown out of the pan can be (pay attention to the cooking time must be more oil, so that the cooking of the helmet can be crispy and delicious).
Question 6: Shaanxi helmet how to do, electric pie pan Shaanxi helmet 5 steps Shaanxi helmet practice steps
1. flour, yeast and mate warm water and together, first flocculent and then kneaded Oh
2. flour and well covered with a damp cloth to rest for an hour, the surface will expand and have a honeycomb appeared, kneading and rolled out into a shape as shown in the picture
3. put the electric pie pan cooking Both sides, with chopsticks to poke a few eyes 4. cut la, put in the refrigerator frozen or chilled, eat when the heat
Question 7: public security pot helmet eating public security pot helmet, a do not tools to help, whether it is chopsticks or spoons; two do not dishes to accompany the meal, whether it is a savory dishes or fresh vegetables; three do not tables and chairs and benches, pot helmet is suitable to stand and eat or walk to eat. Some people eat pancakes to a bowl of bean curd brain, said dry chewing and swallowing; eating dumplings with a bowl of soup, the reason is the original soup original food, only this helmet, as if there is not so much to say, how do you want to eat how to eat. A pot helmet 3 dollars, the average person is enough. Even if it is to lead the car to sell pulp, sweat, at most, only one more. Whether it is the form or price, pot helmets are no less popular food. Surprisingly, it is in the public security local, slightly classy restaurant hotel, there is no seat of the helmet, to eat the helmet, and not necessarily to the humble end of the street, the busy streets can also see the figure of the helmet.
Question 8: What are the special snacks in Shaanxi Fried noodle fish
Gourd head
Pot helmet
Powder soup goat's blood
Guifei cake
Empress cake
Cauldron cake
Ginger mix soup
Pulp water surface
Braised sesame food
Frying pancake
Salted Snake-faced Burgundy
Pork in Preserved Sauce
Pulled Pork
Shepherd's Purse Spring Rolls
Bean Pudding
Dumpling Banquet
Cold Skin
Sour Soup Dumplings
Snack Meal Banquet
Pork in a Pot
Persimmon Cake with Huang Gui
Golden Thread Pagoda
Hu Hu Ma Cake
Golden Thread Pagoda
Hu Ma Cake
Hourly Buns
Thousand Layer Crispy Cake
Buckwheat Noodles
Shammy Noodles
Persimmon Noodle Paste Pie
Zhuangli Heer Cake
Bubbles Cake
Stone Cakes
Dunked Buns
Beef and Lamb Buns
Preserved Beef and Lamb
The preserved beef and mutton has a history of nearly a hundred years in Xi'an, and is one of the famous snacks in Xi'an. It is one of the most famous snacks in Xi'an. It is made with exquisite materials, excellent craftsmanship, complete auxiliary materials, and proper fire power, which makes the meat crispy, red in color, mellow and tasty. According to legend, when Empress Dowager Cixi fled to Xi'an, she ate Xi'an's preserved beef and mutton and praised it. Today, preserved beef and mutton has become a good gift for friends and relatives, you must buy some back. You don't have to worry about the freshness problem, vacuum packaging can generally keep fresh for about 10 days.
Huang Gui Persimmon Cake
With Lintong superior fire crystal persimmons with cinnamon sauce, sugar mixed with flour refined. Characterized by sweet and delicious, sweet but not greasy. Legend has it that after Li Zicheng claimed the throne of Xi'an, the people of Lintong used Huang Gui persimmon cakes to comfort the righteous army, which was very popular among the righteous soldiers.
Cake
A sweet cake made of glutinous rice and jujube, Xi'an people usually use it as breakfast. It is characterized by a strong jujube fragrance, soft and sticky sweet, because the jujube also has the benefit of qi and blood, nourishing the kidneys and tranquillizing the spirit of the efficacy of the nutritive value is very high. It is a kind of nourishing and nourishing food, loved by Xi'an people.
Qinzhen Rice Skin
In Xi'an, Qinzhen Rice Skin is a favorite food for young and old. In all seasons of the year, regardless of sunshine and rain, the cold skin stalls are always full of people. Seasoning, with appropriate vegetables (usually small bean teeth or large bean sprouts), oil splash chili, garlic, soy sauce, balsamic vinegar, sesame oil and monosodium glutamate and other seasonings, eaten glossy, thin skin, thin, soft, sinewy, unique taste.
Lamb's blood in powder soup
It is refined by three steps: blood making, seasoning and bread making. The food is served with vermicelli, cilantro and other auxiliary materials. The blood of the sheep is tender, the fans are smooth and soft, and the spicy aroma is fragrant. Best eaten in winter. And because the seasonings used are mostly warm stomach and aromatic Chinese medicine, so it is especially favored by the old stomach weak customers.
Steamed beef and mutton
Started in the Tang Dynasty, it is one of the famous snacks in Chang'an. Fresh fat beef or mutton with pepper, eggplant and other ten kinds of seasoning powder marinated in flavor, and flour steamed by fire, fire and made. When eating, accompanied by raw garlic (you can also eat with lotus leaf cake clip), and then a cup of simmering brick tea, both digestive, but also feel the heart of the mouth, aftertaste no study.
Buckwheat noodles
One of the famous snacks in Shaanxi, has a history of 600 years. Especially in northern Shaanxi, Hancheng, Xi'an school gate white bridge noodles are most famous. The production of fresh buckwheat now made, generally cold food, can also be added to the mutton bacon hot food. Characterized by fragrant and tasty, red sinewy and tough. Local people say: buckwheat black is black, plate tough and refreshing to treat guests.
Honey cold dumplings
Xi'an's famous snacks, began in the Tang Dynasty. It is made by pouring honey and osmanthus sauce on the cold dumplings. It is an ideal summer food with its sweet aroma and refreshing flavor.
Beef and mutton lasagna
Started in the Tang Dynasty, its production technology is very fine, after the four processes of crisp, and noodles, cake, frying torch and so on. The color is golden, layered, crispy and not broken, oil and not greasy, crispy and delicious, the number of *** Square on the most delicious.
Huang Gui thick wine
Glutinous rice as raw material, steamed and fermented. The color is white like jade, sticky like pulp, low alcohol content, young and old, unique flavor. It is said that Li Bai was drinking the Chang'an special thick wine when he wrote a hundred poems on wine fighting.
North Courtyard Gate *** Snack Street
North Courtyard Gate is mostly a traditional form of Ming and Qing Dynasty wooden structure stores, simple and elegant, well-built, with a strong Guanzhong traditional residential and urban architectural style. Here is the operation of soup buns, beef and mutton steamed buns, barbecue meat, eight treasures congee and other *** food and drink. Chinese and foreign diners all day long.
Changwu pot helmet
Changwu pot helmet originated from the grandmother to the grandson He Mi Yue gift, and later developed into a flavorful convenience food. The whole helmet is round, diameter of feet, an inch thick, weighing five pounds. Raw materials with wheat flour, pressure rod and noodles, shallow pot slow baking. The appearance of the helmet yellow, cut sand white, crispy live in the mouth, can be placed for a long time, can be carried.
Pulling noodles
Pulling noodles is a traditional noodle snack in Guanzhong region. It is eaten with hot oil and stirred. It is characterized by a harmonious color, smooth and pliable, elegant and fragrant.
Qianxian pot helmet
624-705 AD, for the Tang Emperor Li Zhi and Empress Wu Zetian to build a joint tomb Qianling, because the project is huge, the people workers are very many, cooking difficulties, supervisors and pawns will use the helmet branding buns, and thus the name. Later ...... >>
Question 9: Which kinds of pot helmets are Gan Shijie's specialties? Fatty sausage noodles with Gan Shiji pot helmet is the most classic way to eat! Currently, they are selling the thousand-layer crispy beef pot-au-feu, thousand-layer crispy fresh meat pot-au-feu, beef and cowpea pot-au-feu, thousand-layer crispy marinated meat pot-au-feu, cold three-shredded pot-au-feu, cold bamboo shoots pot-au-feu, and so on, and my personal favorites are the thousand-layer crispy beef pot-au-feu and the thousand-layer crispy fresh meat pot-au-feu.