Bowl trays are a very common folk food in northern Shaanxi. Walking on Yulin Street, many bowl tray sellers are branded as Zhenchuan bowl trays. It seems that only in this way can their business prosper. .
Buckwheat is commonly produced in northern Shaanxi, especially in the Dingjing area. As a result, people in northern Shaanxi have been exploring ways to eat buckwheat for thousands of years, and buckwheat bowls are one of them. It looks crystal clear, pinkish white and slightly green, with fine texture, soft, smooth and tender texture, fragrant and sharp taste, unique flavor, and you will never tire of eating it.
The best ingredient for Yulin bowls is spicy pork liver
When Yulin people eat bowls, they will add spicy pork liver, the best ingredient carefully made. The preparation of spicy liver is also simple, but you need to choose the oil for frying the liver, so that the fried liver will be fragrant. "The oil we use now is the best rapeseed oil." Zhou Yadong said that the seasonings for fried liver include garlic, ginger, onions, peppers, etc.
After the pork liver is fried, cut the bowl into long and thin strips, then pour the spicy liver on it, and you will have a bowl of smooth and tender, fragrant and unique Zhencheon bowl. It's done.
Bowls of spicy liver bowls may look numb and spicy on the surface, but if you chew more, you can taste the unique fragrance of buckwheat noodles. Pingyao's bowl holder was first created by Dong Xuan, a chef in Chengnanbao during the Guangxu period of the Qing Dynasty. It has a history of more than 100 years. In the twenty-sixth year of Guangxu's reign (1900), when Empress Dowager Cixi fled west to Xi'an and passed through Pingyao, she tasted this food and was full of praise. A generous reward was given on the spot. As a result, bowl totto became famous and became a famous local delicacy.
The method of making Pingyao bowl tray is to mix the white flour with warm water into a paste, then add a certain proportion of salt water, aniseed water and rapeseed oil, make it thick and thin, and then put it into a five-inch small dish. Steam for about 15 minutes, then cool and cut into pieces.
Pingyao’s bowls can be eaten cold or hot. The cold recipe is made by cutting it into noodles and adding vinegar, minced garlic, sesame seeds, aniseed water, minced chili, sesame oil, etc. There is a cool, fragrant, smooth and delicious feeling when eating. Hot stir-frying is to put cooked lard into a frying pan, add onions and garlic, pour it into a bowl cut into strips, add shredded yam, eggs or bean sprouts, and add seasonings such as cooking water, soy sauce, vinegar, etc. After frying, the aroma is overflowing, making your mouth water.