It's eight bowls in Shaanxi!

Fried peanuts and salted duck eggs

Fried rice cakes with bean sprouts, braised pork with carrot, shredded cabbage, fried mushrooms with bean sprouts, preserved eggs and fried celery with sausage.

How to make eight bowls in Shanxi

First, the spicy "cold lean slices (shredded)" at the bottom of vermicelli or shredded lettuce

Ingredients: mung bean starch100g pork tenderloin100g cucumber100g shredded red pepper 30g cooked sesame10g shredded onion 20g minced garlic15g salt 2g Jiang Mo 5g chopped green onion15g fresh soy sauce/.

Practice:

1. All ingredients.

2. Put 2 grams of salt into mung bean starch.

3. Use 250 grams of clear water to synthesize flour paste for later use.

4. Taste the tenderloin with salt, pepper, a little chicken powder and yellow wine, and then add a little wet starch paste.

5. finally, drop a few drops of olive oil for use.

6. Bring the soup pot to a boil and turn down the heat. Mix the starch slurry and pour a spoonful into the spinner.

7. Turn it by hand, and the spinner turns to make the starch slurry evenly spread out, showing a thin sheet shape. When it solidifies slightly, it will be boiled in boiling water.

8. Immediately after the vermicelli is completely solidified, put it in a cold water basin for cooling. According to this quantity, six vermicelli can be made.

9. Take the cooled vermicelli out of the cold water basin and cut the bar code plate for later use.

10. In winter, blanch the vermicelli with boiling water before frying the shredded pork, and eat it by hot mixing, but not in summer.

1 1. Slice pork in oil and stir-fry with minced onion and ginger.

12. Cook the yellow wine and stir well, pour in soy sauce, chicken powder, pepper and seasoning, add shredded red pepper and stir well, and finally thicken with water starch.

13. Take out the pan and pour it on the face-lifting plate. Put shredded cucumber, shredded onion and minced garlic on the shredded pork. Finally, sprinkle with cooked sesame seeds and serve. Pour in balsamic vinegar and mix well before eating.

Characteristics of skin lifting; Crystal clear, smooth and delicious.

Tips for China to eat the net;

1, mung bean starch must be stirred evenly when making pulp, and the powder slurry should be stirred evenly every time a piece of skin is made. 2. Because this dish is mixed, it is better to have more soup when frying shredded pork, which can be used as a seasoning. You can put some mustard sauce at the end if you like mustard.

Second, the steamed "sand meat" at the bottom of glutinous rice with sugar

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Ingredients: pork ribs (pork belly) (500g) red bean paste (200g).

Accessories: glutinous rice (100g), walnut (150g) and preserved apple (100g).

Seasoning: white sugar (50g) honey (10g) rapeseed oil (60g).

Production method:

1. Clean the pork, wash it, cook it in a soup pot until it is 70% ripe, take it out, spread honey water on the skin while it is hot, and let it cool;

2. Heat the wok, add rapeseed oil, when it is 50% hot, fry the pork until it is chestnut, and take out and drain the oil;

3. Fry the walnuts in the pan slightly, remove and drain the oil;

4. Beat the drained walnut kernel into powder and mix it with bean paste.

5. Wash the glutinous rice, add water into the pot and cook it into glutinous rice;

6. Cut the candied fruit into cubes and mix well with glutinous rice;

7. Cut pork belly into blades, put bean paste in the middle, put it in a bowl neatly, spread glutinous rice, and steam it in a cage;

8. Take it out and buckle it into the plate, and pour it with boiled honey and sugar.

Tips for China to eat the net: 1. The fire is full, steaming for about 1.5 hours, and the fat is not greasy, sweet and delicious; 2. Because of the frying process, it is necessary to prepare rapeseed oil1000g.

What are the eight bowls in Shanxi?

Shaanxi eight bowls!

Fried peanuts, salted duck eggs, fried rice cakes with bean sprouts, braised pork with carrots, shredded cabbage, fried mushrooms with bean sprouts, preserved eggs and fried celery with sausages.

Eight Bowls in Yuanping County, Shanxi Province

Eight bowls of recipes

The eight bowls are actually eight dishes, eight bowls and sixteen dishes mainly made of pork. Because of the prevalence of Confucianism and Taoism at that time, people worshipped the number "eight". At that time, the restaurant paid attention to serving the Eight Immortals table, with eight people sitting on each table and eight dishes served in the same big bowl. It is mainly composed of four kinds of meat and four elements. Four kinds of meat: square meat, crispy meat, elbow buttons, meatballs, etc., with elbow meat and rear hip meat as the materials; Four elements: tofu (fried tofu or white tofu), kelp, vermicelli and seasonal vegetables (such as radish, cabbage, eggplant, etc.). Its meat dishes are cooked first and then steamed by using a unique process, according to strict procedures and working procedures. Its skills mainly focus on the selection of materials, the mastery of knife skills and temperature, and the selection of ingredients.

Braised chicken kuai steamed bowl

characteristic

The chicken nuggets are crisp and tender, with fresh juice and Huang Liang color.

raw material

350g tender chicken. 75 grams of bamboo shoots and 75 grams of water-borne fungus. Onion10g, white soup 250g, monosodium glutamate15g, wet starch 25g, Shaoxing wine, cooked lard 35g each, soy sauce 30g, sugar10g.

manufacturing process

Soak the chicken in boiling water for 2 minutes, take it out, cool it and cut it into small pieces 5 cm long and 2 cm wide. Heat a wok over a high fire, stir-fry 25g of lard in onion until it is fragrant, then add chicken pieces with Shaoxing wine, soy sauce, white sugar and white soup, bring to a low heat after boiling, and when the soup is thick, take out the chicken pieces and put them face down in a steamer. Cut the fresh bamboo shoots into rolling blocks, put them into the chicken juice pot together with the fungus and boil them slightly. Take it out, spread it in a bowl of chicken nuggets, then pour the remaining soup into the pot, cover the chicken nuggets in the pan, add monosodium glutamate to the soup, thicken it with wet starch, pour in cooked lard10g, and pour it evenly on the chicken nuggets.

What are the eight bowls in Qiao's yard?

The only impression I left was that it was terrible ....................................................................................................................................................................... ...

Practice of Eight Bowls of Small Rice in Shanxi Province

Practice of Eight Bowls of Small Rice in Shanxi Province

Ingredients

30 grams of millet

ingredients

water

of appropriate amount

Chinese wolfberry

a little

pea

a little

1. Ingredients: 30g of millet, proper amount of water, a little peas and medlar.

2. Wash the millet, add a proper amount of water, just let it pass, put it in an electric cooker and stew it for 1-2 hours. When the water is dry, the rice is ripe.

Step 3 buckle it out and decorate it with peas and medlar

The practice of eight bowls and eight platters

Ingredients: sole head 1 piece (about1000g).

Seasoning: 2kg of oil (about consumption 1 00g), 5 tablespoons of soy sauce, 3 tablespoons of Shaoxing wine, 2 tablespoons of vinegar and sugar, 2 tablespoons of refined salt and monosodium glutamate, 3 tablespoons of pepper13, sesame oil1tablespoon, and onion.

method of work

1, remove gills from the head of plaice, wash it, fry it in 70% hot oil until it is golden yellow, then take it out and control the oil content.

2. Add a little base oil to another pot, use onion, ginger, garlic and star anise to cook Shao wine and vinegar, add soy sauce, white sugar and refined salt, add soup to boil, then add the fried sole head, and use medium fire to cook until it is cooked and rotten. When the scalded juice is thick, add monosodium glutamate and pepper, and pick out the onion, ginger and salt.

3, the original juice is thickened with water starch, drenched with sesame oil, and poured on the head of the plaice in the plate.

Which city in Shanxi Province is interesting?

Datong, the ancient city, is located in the northernmost part of Shanxi Province, between the Great Wall inside and outside, and is the second largest city in Shanxi. Datong is one of the first batch of 24 famous historical and cultural cities in the State Council, and one of the national 13 larger cities approved by the State Council 1984. It now governs four districts and seven counties, with a total area of 1.4 million square kilometers and a total population of 2.82 million. Since the founding of the People's Republic of China, the province has exported1300 million tons of coal, and the transferred coal has spread all over 26 provinces, municipalities and autonomous regions, and exported to more than 20 countries and regions in Europe, Asia and the United States. The annual output value of these transferred coal-fired power plants can reach tens of billions of yuan. Datong is one of the famous historical and cultural cities in China. It was once the capital of the Northern Wei Dynasty and the capital of the Liao and Jin Dynasties. It was also a military town in past dynasties and a place where the ancient Han people frequently interacted with the northern minorities. Here has a unique style of the fortress, the Great Wall winding, towering mountains; And it is famous at home and abroad for its large number, large scale and high grade of scenic spots and historical sites. Datong Tourist Area has a series of historical sites including 22 national key cultural relics, all of which are magnificent and famous, many of which are listed as the Best in China: Yungang Grottoes, one of the three largest grottoes in China; Mount Hengshan, one of the five mountains in China, a world natural and cultural heritage; One of the largest existing ancient Buddhist temples in China-the Daxiong Hall of Huayan Temple; The largest dragon wall in China-Jiulong wall of Zhu Guifu, the king of Ming Dynasty; Architectural wonders Hanging Temple ... Shanhua Temple, whose buildings and statues are original works of Liao and Jin Dynasties; Huayanxia Temple, in which the statue of Liao Dynasty and the Pavilion of Heaven and Palace are national treasures; Datong Volcano Group, Northern Wei Dynasty Fangshan Yongguling, Zhao Wuling's Tomb, Lingqiu air grassland, Quhui Temple Stone Statue, Yanggao Yunlin Temple, Datong Normal Site, Datong Ancient City Wall, Pingcheng Site, Yanggao Xujiayao Ancient Human Site, Sima Jinlong's Tomb, Yanta, Drum Tower, Yungang National Forest Park, Longshan, Cailiang Mountain Scenic Area, Guangling Water God Hall, Sanggan River and Cetian Reservoir Scenic Area. Tangtou Hot Spring, Yingxian Wooden Pagoda, Pingxingguan Site, Daxiong Hall of Dayun Temple, Eianji of Hunyuan, brick tower of Lingqiu Jueshan Temple, guanyin temple, Yi Long wall of Confucian Temple, Three-Dragon Screen, Wulongbi of Confucian Temple, Wulongbi of xingguo temple, brick tower of Qifengshan Zen Temple, han group of Shaliangpo of Tianzhen, tomb group of Yanggao Ancient Castle, Ciyun Temple of Tianzhen, mass graves of Datong Coal Mine and Suyumei of Hunyuan. Youyu Weiyuan Tombs, Shanyin Shayan Martyr Tombs, Huairen Golden Beach Tombs, Hunyuan Yuanjue Temple Brick Pagoda, Datong Daixian Ashoka Pagoda, Hengshan Building Complex, Jiaoshan Temple Stone Carvings, Northern Wei Luyuan, * * * Temple, Fenglinge also includes a series of self-help long-distance tours with Datong characteristics, which reflect the scenery of Saibei and the military town. Datong intangible cultural heritage includes: Datong Opera- When I was a child, I could eat "Liu Rabbit Head" in Headquarters Street for 20 yuan at a time (at that time, 10 was 8 pieces, but now it's a little expensive for 2.5 pieces). Not to mention Daoxiao Noodles, I also like mutton offal powder, as well as oat noodles, yellow cake stew, yam taro, glass jiaozi, boiled tofu and so on. Hunyuan's kannika nimtragol jelly, lotus beans and Guangling's dried bean curd, put more oil in chili pepper. It's really needless to say, fried cakes and a little wheat in Fenglinge are what the country eats. Eight bowls of it were a big meal only when we got married before, but I don't like millet porridge, datong county's yellow flowers and preserved apricots. But I think our Datong food lacks successful market packaging, and it can't be branded and pushed to the whole country! This is where our heart aches! On various BBS, only Datong people boast their own food, and outsiders know very little. In fact, there are too many delicious foods in Datong! It's more delicious than some famous brands in China. What's the smell of Donglaishun in Beijing? Compared with the old grandson's family, it's far from it! But he is a "century-old shop"! There are so many mid-range restaurants in Datong, and the consumption is not high, so you can eat well. Nowadays, oriental noodle cutting and wood noodle cutting make noodles into a fast food form, which is a certain contribution, but the real ace noodle cutting-Dongguan, No.7 Middle School. Come on! As a Datong person, I wholeheartedly support Datong cuisine! !

What is the best in Pingyao Ancient City, Shanxi Province?

Pingyao beef, Pingyao wantuo, oat noodle by grandma (personally, it is recommended to stir-fry it delicious), oat noodle fish, oat noodle Luo Sandy, rotten son, dip in the film (featured recommendation), recommend mushy (strong), wipe the sharp noodles, make fun of each other, and (pronounced gray) and rice, kiss bumps. Pro-praise yo, you can write privately and tell you where it's delicious! PS: There are many more!

What are the famous dishes in Hedong? It is best to tell the historical origin.

Hedong refers to Shanxi. Because the Yellow River flows through the southwest of Shanxi Province and Shanxi is east of the Yellow River, it was called Hedong in ancient times.

Speaking of famous dishes in Jin cuisine, everyone will say: oily meat, braised dishes, eight bowls, tofu balls. There are thousands of dishes in Jin Dynasty. Due to the market economy, many chefs in Jin Dynasty cook Cantonese and Hunan dishes, but fail to develop local dishes well. I have been engaged in the excavation, research and innovation of Shanxi cuisine for many years. Today, I will introduce several famous Shanxi dishes to you. Now it has been included in the famous banquet of Shanxi Zhuangfu. I hope my colleagues will make their own efforts to develop Shanxi economy and develop Shanxi cuisine.

Allusions to half-baked chicken in Taiyuan:

According to legend, Eight-Nation Alliance invaded Beiping, and Cixi fled in a panic. She fled to Taiyuan House in the middle of the night, thirsty and hungry, and ordered the government to make something to eat. At that time, at midnight, there was no food in the market. There were only half a roast chicken, half a white striped chicken, dried cucumber and magnolia slices in the kitchen, so the chef had to stew them together. When serving food, Cixi was so hungry that she was full of praise after eating it, saying that it was better than the delicacies of the palace. She asked the chef what dish it was, but the chef had never cooked it. By the way, she named it half-baked chicken, and Cixi rewarded the chef. In this way, this dish has been widely circulated. On this basis, it has been improved and has become a traditional famous dish in Jin cuisine.

Allusions to fried cockscomb in Changzhi:

According to legend, in Lu 'an Prefecture (now Changzhi City), Shanxi Province, there was Wang Dadan who sold coolies for a living. One year, he made a fortune and became a well-off local household. He bought a house, started a bank, married and had children. He has an only son, Wang Tiger, who has been spoiled since childhood. He doesn't eat delicacies, and specializes in unusual foods such as snake gall and duck tongue. He must eat a dish called fried chicken comb for every meal. At that time, it took 30 chicks to make this dish. After Wang Dadan's death, he left his only son, Wang Laohu, with great wealth. The king tiger sat on the mountain and ate nothing, and later became a broken house. Stir-fried cockscomb is a top-grade dish with rich nutrition, tonic and aphrodisiac, and crisp taste. It is also a famous dish in Jin cuisine.