Hometown specialty
My hometown is Wuchuan County. Although it is not picturesque, it is rich in products-potatoes, mutton and oat noodles.
There are many varieties of potatoes: Furuite, purple and white, yellow inside and outside, etc. It has different shapes, such as round, oval, and "gourd" shape ... It has uneven small eyes called "bud eyes", which will sprout and grow into a small seedling when planted in the ground every year. Its colors are different, too, red and yellow. If there is a lot of soil when you dig it out of the ground, it looks dark and dirty, but it tastes delicious.
Here is close to the grassland, there are many people who raise sheep, and the taste of mutton is particularly fresh and tender. Made of hand-made meat, roast whole sheep, blood sausage makes people eat endless aftertaste.
The most distinctive thing is oat noodles. Not only are there many ways to do it, but also the names will be refreshing. It can be made into slender "fish fish", like long wool. It can also be made into a "nest", and a thin piece is rolled into a cylinder about an inch high and low, which together looks like a beautiful big honeycomb. It can also be made into "take cake", "dun dun", "block base" and "golden stick" ... They can be eaten cold or mixed with hot soup. No matter how you eat it, people are very welcome.
If you come to Wuchuan, the hospitable villagers in Wuchuan will treat you with special products.
2. The composition describing Longxu Noodles is unforgettable in Longxu Noodles, Shanxi.
World pasta is in China, China pasta is in Shanxi, and Shanxi pasta is in Taiyuan. This sentence is absolutely true. There are many kinds of noodles in Taiyuan, such as Longxu Noodles, Daoxiao Noodles, Maoer noodles, Panlong noodles and roasted noodles. What a wonder!
One summer vacation, we traveled in Shanxi. It's already midnight when I return to Taiyuan from Yuncheng. We were looking for a guest house to make do for one night, but suddenly, the magnificent Taiyuan Hotel jumped into our eyes. We were overjoyed and rushed into the hotel, asked for a room, and then asked for a bowl of noodles in the pastry restaurant operated by the hotel 24 hours a day.
The noodles are coming! Longxu Noodles was served first. I grabbed the bowl and studied it carefully. Several strips of mutton floated on the soup, giving off an attractive fragrance. Chop a handful of green and tender coriander and sprinkle it on the noodles. Fat soybeans, crispy peanuts, sweet radishes and fresh tofu were put into the soup in that bowl. Just looking at these, my saliva will become a river!
Look at Longxu Noodles again. Longxu Noodles is so thin! It's as thin as if it were floating filaments on the water, which reminds people of the beard of a dragon. Longxu Noodles is so slippery! It's so slippery that it can "squeak" down the soup between your chopsticks, making you laugh and cry. Longxu Noodles is so soft! It melts in your mouth, as if it were just a snowflake, and you can't stay in your warm mouth. Longxu Noodles smells good! It smells so good that you can't wait to wrap its fragrance in plastic wrap and let it stay forever.
A bowl of Longxu Noodles can make you enjoy it like the best in the world, or you can eat it like drinking jade juice and nectar, and you will never get enough!
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3. The creative expression of fat sausage noodles is a famous traditional snack of Han nationality in Sichuan, belonging to Sichuan cuisine. Hot and sour delicious, very hot and sour. Made of cooking wine, ginger, star anise, cinnamon, fat sausage, etc.
Main ingredients:
Noodles 8 Liang pork intestines 4 Liang
Accessories: Pickled pepper, soaked ginger, dried pepper, pepper, coriander and garlic.
Seasoning: vinegar, Chili oil and salt.
method of work
1, handmade noodles and pork intestines
2. Cut pickled peppers and pickled ginger into pieces for later use, prepare dried peppers and prickly ash, and chop coriander and garlic seedlings.
3, fat sausage (cooked) cut into pieces for later use
4. Heat the oil pan. First, stir-fry pickled peppers, pickled ginger, dried peppers and pepper in the pan.
5. Stir-fry and stir-fry the fat sausage for a while.
6. When the stir-fried pork intestines become slightly dry, add broth.
7. Bring the soup to a boil with high fire, then turn to medium heat for 10 minutes. When it is cooked, put the soup out for later use.
8. Boil the noodles in the pot.
9. After the noodles are cooked, fish them into a bowl.
10, pour the soup with fat sausage into a bowl, sprinkle a little garlic sprouts and coriander segments, and add some Chili oil.
The 600-word hot summer has finally passed, and the cool autumn has arrived as scheduled in people's expectation.
The autumn sky is like a child's changeable face. Sometimes it is clear and sunny in Wan Li. The sky is there.
The sky is so high and the clouds are so white that people can't help but think of the beautiful poem "The sky is high and the clouds are light, looking at the geese flying in the south". Sometimes the sky is overcast, like a muddy lake, with a bitter face, and in a short time, it starts to tick.
Rain, this continuous autumn rain, is endless at once. It's really "autumn wind and autumn rain worry people".
Trees in autumn are colorful. The leaves of most trees begin to wither, whenever an autumn wind blows.
However, the yellow leaves are like a group of butterflies dancing in the air, hovering and hovering, and finally falling; And some trees like maple, the colder the weather, the more bright red the leaves. Clusters, looking like a ball from a distance.
The flame is burning; There are trees such as pine and cypress, which are still evergreen all the year round. In cold weather, they are more and more tall and green, adding vitality to Yuan Ye in autumn.
The autumn garden is still colorful.
Yes, all kinds of flowers and plants are dazzling. A string of red flowers is particularly bright and dazzling. From a distance, it looks like a red cloud. Chrysanthemum shows the style of "the city is full of golden flowers", and it is full of gold in the rustling autumn wind.
The yellow chrysanthemum is lovely, with a faint fragrance and refreshing. Walking into the field and on the hillside, you can see a golden expanse full of wild chrysanthemums.
The orchard in autumn is full of fruits.
Look at the red and delicious apples on the tree. It's mouth watering. Go up and pick one apple after another and take a bite. They are sweet to people's hearts, and their mouths are full of fragrance. Pears from Huang Chengcheng are also on the market, and it seems to be calling you.
Yes, it's irresistible. The hairy kiwi is even more eye-catching. Don't see that it looks very ugly, but it's very delicious when eaten in your mouth. It's sweet and sour, and it's comfortable to every pore. What is that?
Hanging on the tree like red lanterns, it seems that it is about to fall. You can't help but want to catch it. Take a closer look, oh! So it's persimmon! This persimmon doesn't look good, but it tastes very refreshing.
Autumn is a harvest field. Harvest fruits are everywhere, and busy farmers are everywhere. Spring and autumn fruits, a year's sweat, have been rewarded. In the harvest field, farmers' uncles sow seeds of hope and hope for the coming year. Under the eaves of farmers, there are laughter everywhere.
Autumn in my hometown! You are so charming! I want to speak loudly for
5. The most distinctive pork intestines noodles pork intestines noodles
Primary processing of fat sausage;
1, salt rubbing: put 3000 grams of fat sausage into a basin, add 300 grams of salt and mix well, and keep rubbing for 20 minutes. When the film on the intestinal wall falls off, rinse it with clear water.
2. Vinegar washing: The inner wall of the fat sausage is turned out, the oil is removed, and 200 grams of balsamic vinegar is added into the basin to continue rubbing 10 minute, and the intestines are turned back to their original state.
3, blanching: the washed fat intestines are put into clear water, simmered in medium fire 10 minutes, fished out and rinsed, so that the intestines are full.
4. Soak and cook: put the soaked fat sausage back into the bucket, add clean water to soak it, add 80g of onion and ginger and 300g of fermented glutinous rice juice to boil on high fire, turn to low fire to soak and cook for 20 minutes until it is 70% ripe, take it out and cool it, and change the knife into sections for later use.
5. Stir-frying: put the base oil in the pan and heat it to 40%, add 80g of onion, 80g of ginger, 3 pieces of star anise and 200g of sugar to stir-fry until it is brown, immediately pour in the fat sausage, stir-fry until the surface bubbles, set and color, and then cook in balsamic vinegar 1 50.
Boil red soup: put 800g rapeseed oil into the pot and heat it to 50%, add dried red bell pepper120g, ginger slices, onion slices100g, and 30g dried red pepper granules to fry until fragrant, add 300g broken Pixian bean paste and 250g sweet noodle sauce to stir-fry red oil with low fire, and add diced radish and soaked. Add 8g of fragrant leaves, 5g of fennel, 3g of Amomum Tsao-ko, star anise 1 person and stir-fry until fragrant, add 5000g of bone soup and bring to a boil on high fire, turn to low fire and boil for 20min, filter out the residue, and add 50g of red wine100g of light soy sauce, 0/00g of yellow wine and 30g of sugar.
Come forward process:
1, add 5g of baoning vinegar, 3g of fresh soy sauce for noodles, 2g of salt and monosodium glutamate 1 g into the bowl, add 20g of washed pea tips, pour 50g of noodle soup, stir well, and add the cooked noodles100g.
2. Pour 50g of cooked fat sausage and red soup of cooked fat sausage100g into the bowl, and sprinkle chopped celery10g to serve.
attend to each and every aspect of a matter
1. It's best to use balsamic vinegar to wash fat sausage. Although the price is slightly expensive, the fishy smell removal effect and vinegar fragrance are much better than white vinegar.
2. Soak the fat sausage in water, which can basically remove its fishy smell, take it out too cold, and add mash to cook it, which not only makes the taste elastic, but also reduces the cholesterol content to a minimum.
3. The fat sausage should be "fried in oil" before it is fragrant, and the vinegar and soy sauce should be cooked immediately after it is fried until it bubbles, which can absorb the sour flavor and sauce color to the greatest extent.
When frying fat sausage, you should cook more vinegar, because it will volatilize a part with heating.
5. The practice of adding some wine when boiling red soup is learned from western chefs. The faint bouquet is charming, and the effect of removing fishy smell and increasing freshness is very good.
6. Fat sausage can be cooked more at a time and soaked in soup for two days, which is more delicious.
6. Linxia specialty noodle sausage composition 250 words My hometown is Linxia, a place with beautiful scenery and rich products.
Let me first introduce you to the charming scenery of my hometown, including Songming Garden, Liujiaxia Reservoir, the Pearl of the Yellow River and Yueshui Gorge. Songming Garden is picturesque. If you visit Songming Garden in spring, you will see that the snow and ice have melted, the grass and trees have quietly put on bright green clothes, naughty birds, hardworking bees and lively butterflies are flying around in the grass, and there are vibrant scenery everywhere.
If you go to Songming Garden to play in winter, the trees and the earth are all dressed in snow-white clothes. Walking on the snow is like stepping on a cotton pile. No matter what season you go to Songming Garden, you will be put into a fairyland like a fairy tale. I'll introduce you to the specialties of my hometown, such as walnuts, peppers, peaches and apricots, and pitaguo.
I like eating Piteguo best. It grows in the mountainous area of 2,400 meters in Zhengzheng. It can live up to 180 years. It tastes sweet and sour, and contains many nutrients such as calcium, potassium and iron. The drinks made from it are sweet and delicious. I welcome you to my hometown.
7. The most distinctive pork intestines noodles pork intestines noodles
Primary processing of fat sausage;
1, salt rubbing: put 3000 grams of fat sausage into a basin, add 300 grams of salt and mix well, and keep rubbing for 20 minutes. When the film on the intestinal wall falls off, rinse it with clear water.
2. Vinegar washing: The inner wall of the fat sausage is turned out, the oil is removed, and 200 grams of balsamic vinegar is added into the basin to continue rubbing 10 minute, and the intestines are turned back to their original state.
3, blanching: the washed fat intestines are put into clear water, simmered in medium fire 10 minutes, fished out and rinsed, so that the intestines are full.
4. Soak and cook: put the soaked fat sausage back into the bucket, add clean water to soak it, add 80g of onion and ginger and 300g of fermented glutinous rice juice to boil on high fire, turn to low fire to soak and cook for 20 minutes until it is 70% ripe, take it out and cool it, and change the knife into sections for later use.
5. Stir-frying: put the base oil in the pan and heat it to 40%, add 80g of onion, 80g of ginger, 3 pieces of star anise and 200g of sugar to stir-fry until it is brown, immediately pour in the fat sausage, stir-fry until the surface bubbles, set and color, and then cook in balsamic vinegar 1 50.
Boil red soup: put 800g rapeseed oil into the pot and heat it to 50%, add dried red bell pepper120g, ginger slices, onion slices100g, and 30g dried red pepper granules to fry until fragrant, add 300g broken Pixian bean paste and 250g sweet noodle sauce to stir-fry red oil with low fire, and add diced radish and soaked. Add 8g of fragrant leaves, 5g of fennel, 3g of Amomum Tsao-ko, star anise 1 person and stir-fry until fragrant, add 5000g of bone soup and bring to a boil on high fire, turn to low fire and boil for 20min, filter out the residue, and add 50g of red wine100g of light soy sauce, 0/00g of yellow wine and 30g of sugar.
Come forward process:
1, add 5g of baoning vinegar, 3g of fresh soy sauce for noodles, 2g of salt and monosodium glutamate 1 g into the bowl, add 20g of washed pea tips, pour 50g of noodle soup, stir well, and add the cooked noodles100g.
2. Pour 50g of cooked fat sausage and red soup of cooked fat sausage100g into the bowl, and sprinkle chopped celery10g to serve.
attend to each and every aspect of a matter
1. It's best to use balsamic vinegar to wash fat sausage. Although the price is slightly expensive, the fishy smell removal effect and vinegar fragrance are much better than white vinegar.
2. Soak the fat sausage in water, which can basically remove its fishy smell, take it out too cold, and add mash to cook it, which not only makes the taste elastic, but also reduces the cholesterol content to a minimum.
3. The fat sausage should be "fried in oil" before it is fragrant, and the vinegar and soy sauce should be cooked immediately after it is fried until it bubbles, which can absorb the sour flavor and sauce color to the greatest extent.
When frying fat sausage, you should cook more vinegar, because it will volatilize a part with heating.
5. The practice of adding some wine when boiling red soup is learned from western chefs. The faint bouquet is charming, and the effect of removing fishy smell and increasing freshness is very good.
6. Fat sausage can be cooked more at a time and soaked in soup for two days, which is more delicious.
8. Composition about Zhajiang Noodles Zhajiang Noodles in old Beijing
Zhajiang Noodles is one of the specialties of old Beijing. It is said that as soon as you enter the Zhajiang Noodles Pavilion in Old Beijing, more than 100 waiters will greet you. I don't believe it. I went to the Zhajiang Noodles Pavilion in Old Beijing when I was traveling in Beijing.
That day, when we walked into the noodle restaurant, no one came to greet us. Ten minutes later, the number of people in the noodle restaurant gradually increased. When two guests walked into the noodle restaurant, all the waiters in the noodle restaurant shouted together, "Please go inside!" " I don't understand why they didn't greet us when we went in. Maybe we went too early at that time, and there were too few people in the noodle restaurant! I took a bite of Zhajiang Noodles, and almost spit it out. This noodle is really terrible, and the food in the south is delicious!
Although we were not greeted by waiters in the Zhajiang Noodles Pavilion in old Beijing, the experience there was quite unforgettable.
9. Composition about Making Noodles This evening, I went to Chuangwang. I felt very hungry and wanted to eat noodles. My parents went out for a walk, so I had to go out by myself.
First of all, I chose the materials, and after much deliberation, I finally decided to make noodles with scrambled eggs with tomatoes. I took out an egg and knocked it on the edge of the bowl. The egg cracked a crack. When my two fingers broke off, the yolk and egg white fell into the bowl obediently.
However, a small piece of eggshell also slipped in. Can I let it make waves here? I use the index finger of my left hand to press it and drag it out.
However, this eggshell is not a vegetarian, it will "transfer instantly" and it can't be pressed at all. So, I took off the index finger of my right hand again, trying to clip the eggshell out. This eggshell is really a "martial arts expert" and can also use its unique skill "Piaoying" to slide down and slip away as soon as it was caught.
This annoyed me, and I tried my best to catch it with a "ten fingers together". Then I mixed the eggs evenly, and it was time to cut the tomatoes in the next process.
I picked out a small persimmon, washed it first, then took out a kitchen knife and started work. I hold one side of the tomato, and it is a knife according to it, "brushing" me dizzy! ! ! Only a piece of skin was cut off! ! I recall the way my mother usually cuts tomatoes, and I also cut them like my mother ... Finally, it was completed (the completion time was May 23, 2007). After these two major difficulties were solved, I poured oil, eggs and tomatoes into the pot one after another and added some water.
At this time: "Everything is ready, except Dongfeng (noodles)". I took out a bundle of egg noodles and ate at most half a bundle with my appetite, so I took it from the middle. It was really a bad start. I took out half a bundle, and the rest slipped out. Fortunately, I was loaded and stood up with my chest ... The noodles were ready ... Snoop ... It smelled good ...