smashing brown

Xingning Cuisine (19 pieces) In Hakka dialect, smashing means pressing, and smashing brown can be understood as suppressing brown seeds! Its production process is to first compact the glutinous rice in a wooden lattice, and then fry it in an oil pan, which must be turned over constantly to make the brown brown turn golden. Soft and fragrant are the characteristics of smashing, because it is fried, which makes people easy to get angry after eating. Slipping pot hairpin is a very vivid noun. Its method is to mix sticky rice into a thick paste, pick it up with a spoon and slip it down the pot wall into the boiling hot oil soup. Generally, it is salty, but it is also sweet. The pasta made by this method according to everyone's preference is soft and smooth, and tastes excellent. If you add some authentic Hakka pickles, the pot-sliding board will have three flavors of salty, slippery and hot, and it will have a unique flavor. Shi Ma Fan Dou Fan Dou, peanuts also. In Shima, people use a rather strange method to make bean: first, mash the brick mud of the old house (which must be nitrated), add salt and bean, cook it together, take it out, roll it in the same mud powder, mix it with rice slurry to make the mud stick to the bean, and sun it until it is half dry, that is, put it in a special bamboo container and bake it with fire until it is dry. The peanuts made in this way are by no means comparable to the red mud peanuts in the market. Unfortunately, it has been rarely produced because of its complicated production and easy sticky mud. Chicken neck hairpin "seven points waxy and three points sticky" rice flour into small balls with water, put it in a hot oil pan, pat it with a spatula, then turn it over and pat it with a spatula, repeat it, pat it into thin slices and fry it until cooked. Take it out while it is hot, sprinkle with white sugar and chopped peanuts, and roll it carefully. Cut it into circles with a knife and erect it, yo! It's really like a chicken neck. Take a bite, it's fragrant and sweet! Radish hairpin Radish has the function of eliminating phlegm and transforming qi, tastes sweet and cheap, and is deeply loved by Hakka people. Radish hairpin made of radish board and sticky rice flour is a Hakka rice cake. According to everyone's taste, adding spiced powder, shrimp, mushrooms, pork, etc. to match the fragrance of radish and pouring two bowls of old wine is an indispensable enjoyment for Xingning people in the New Year. Tian Ai Zan is a snack made of mashed mugwort and sticky rice flour, which grows in the ridge. Tian Ai's taste is sweet with a special fragrance, so you can enjoy it in your throat and nose when you chew it carefully. When I was a child, I used to dial Tian Ai with my sister. What impressed me the most was Tian Ai, who was chubby and used it as a Tian Ai hairpin, which was particularly fragrant. Stuffed tofu is also one of the four dishes that go everywhere, but the tofu outside is really bad. Made of mountain spring water, that's the "noble" tofu that falls into the ash and can't be patted or blown, and is served with minced meat and slowly fried with fine fire. In modern times, fermented tofu is an essential dish for Xingning people in the New Year. According to the habits of Xingning people, tofu is "paid for in a garden" (that is, it means you can't give it all). Braised pork with plum vegetables is one of the four Hakka dishes. With the exchange after the opening, braised pork with plum vegetables has gone to tables all over the world. Netizens can basically eat it, and its variants include crystal braised pork and taro braised pork. Personally, braised pork with plum vegetables is more delicious, and no matter how fat the meat is, it is not greasy. In the northern mountainous area of HuangZan Xingning, there is a unique rice named pearl rice. Its grain size is smaller than that of rice, which is yellow, its yield is extremely low, and there are few people. However, using this kind of board, also called Hemi, has a very unique fragrance. Visitors who have just arrived in the northern mountainous areas will definitely try this snack. Although it is not necessarily the best, it is absolutely unique. The practice of Polygonum multiflorum Thunb. is a crispy and fragrant snack. It is a real snack in Xingning, and Fujuan Fujuan is also a famous Hakka dish. It is made by wrapping the stuffing (consisting of meat, peanuts and mushrooms) in a yuba bag and frying it. Fujuan can also be used as a raw material for soup, which is delicious but not greasy. Pearl red once represented Xingning's highest honor, China's time-honored products and Hakka historical wines. Not everyone can fry wine well, from choosing wine to picking chicken to picking ginger is very knowledgeable. I happen to meet a good master, and the wine he fried must be chicken-flavored and ginger-flavored. When you drink it, it will be judged by the bowl. It has three advantages: nourishing the body, being particularly fragrant, and being particularly smooth. Chicken fried wine is often used by Xingning people as a confinement for lying-in women; In addition, when a family adds men, the family will fry the chicken and wine in a big pot and distribute it to every family in the village.