Lilac elbow

Lilac elbow, also known as hairy elbow, is a special flavor food in Yinchuan. Its taste is fat but not greasy, thin but not firewood, soft and rotten and palatable, and its taste is mellow. It is a traditional famous dish of Tongfuju Restaurant in Yinchuan City.

The production method is: firstly, the elbows are singed and scraped, and then the skins are clean, and then boiled in white, colored, changed into knives, fixed bowls, steamed in cages and poured with juice. The operation of each process is very fine, and the materials are selected carefully. The cloves in the seasoning are rich and attractive, with unique flavor, which is well received by customers.

Hand-grabbed mutton

is a traditional local flavor food in Ningxia. It is cooked with Jieyang, a kind of "Tan Sheep" in Ningxia. It is rich in lean meat, tender, digestible and tasteless, and rich in protein. The finished product is full of color, flavor and no greasy feeling. After the hand-grabbed mutton entered the restaurant, its cooking technology continued to improve, and the seasoning mix was becoming more and more complete.

the production method is: cut the mutton into chunks of about 2 kg, put it into boiling water, add spices such as pepper, Miao Miao Xiang, star anise, cinnamon, apricot and dried orange peel, and stew until the bones of the portable mutton shake and the flesh and blood are separated. Prepare various seasonings, such as sesame sauce, bean curd (mixed into juice), pickled leek flower, soy sauce, vinegar, chopped green onion, garlic paste, Chili oil, etc., and then mix them in a small bowl according to everyone's preference, and grab the mutton with your hands and eat it in the sauce.

sweet and sour yellow river carp

is a special flavor food in Ningxia. The preparation method is as follows: firstly, the yellow river carp is scaled, disembowelled, eviscerated and washed; Then cut the fish back into oblique knife lines, then wrap it in yellow paste, fry it in oil pan until golden brown, pick it up and put it on a plate, and pour it with sweet and sour juice cooked in advance. This dish is bright in color, beautiful in shape, tender in the outside, and delicious, and it is a delicious food that is "on the south of the Yangtze River".

braised chop suey

braised chop suey has a unique flavor. Its production method is: the viscera, head and hoof of sheep are carefully washed, cooked in a boiling pot, taken out and cut into shreds. Add shredded chop suey into the original soup, and add onion, ginger, minced garlic, spicy red oil, monosodium glutamate and coriander to make the stewed chop suey. The red one is Chili oil, the green one is chopped green onion and coriander, and under the oil color is milky white fresh soup. Take a sip of fresh soup and eat chop suey, which is not greasy and mellow.

steamed lamb

Ningxia snacks. Ningxia lamb is tender and delicious, not greasy, and has no smell. Lamb had better choose chest fork and upper spine, chop it into rectangular strips, wash it with cool water, put it in a bowl, and put ginger, green onion and garlic on it. Add a few more raw pepper and steam in the cage for about 3 minutes; Then buckle it into the soup plate and serve it. When serving, it is seasoned with vinegar, garlic juice and salt. This steamed lamb is white, tender and red, and its taste is as good as that of chicken and duck.

crispy chicken

is a local flavor snack in Yinchuan. Fried with cooked chicken. Its preparation method is: firstly, the cooked hen is boned and peeled, and the chicken is torn into strips, and mixed with salt, sesame oil and monosodium glutamate. In addition, use 3 egg whites, draw foam paste, add starch and white flour, and mix well; Pour half of the foam paste into a flat plate with clear oil, then put in the chicken strips and wrap the chicken strips with the remaining half of the foam paste. Put the wrapped chicken strips into a 7% hot oil pan and fry them until they are white and yellow, then take them out, cut them into 2 knives and 3 strips, and then cross-cut, plate them and dip them in salt and pepper. Crispy and tender, delicious.

pigeon fish

In the Yellow River in Zhongwei and Zhongning, Ningxia, a very precious fish-pigeon fish is produced.

The pigeon fish inhabits limited waters, and its shape is like carp, but its body is narrow and its mouth is pointed. Captured with a "sticky net", when it is "sticky" on the net, at first glance, it looks like a pigeon on a branch, so it is named "pigeon fish". The Yellow River pigeon fish belongs to CYPRINIDAE, with a body length of 25~3 cm, a large abdomen, small eyes, reddish and bright body, and a silvery white luster. Its scales are not many, the meat is tender and less bony spur, and it is mellow and delicious after steaming. In feudal society, the palace held a grand banquet. Whenever someone was drunk, the pigeon fish was ready to sober up, and the effect was very good. In the Qing dynasty, Ningxia used pigeon fish to pay tribute to the imperial court. for this reason, the people also called it "court fish", and there was a saying that praised pigeon fish? quot; Goose in the sky and chicken in the mountains can't compare with pigeon fish in the Yellow River.

pigeon fish is rare because of its small quantity. It lives in the fast-flowing canyon of the Yellow River, and it is not easy to catch. In winter, it sinks to the bottom of the river to hibernate; Wake up in early spring and lay eggs in March and April; In summer, when the Yellow River is particularly turbid in flood season, it has to surface for air, which is a good opportunity for people to catch fish. Dove fish miss their hometown very much, no matter how far they are washed away by the Yellow River flood; After waking up, you have to wade long distances, swim against the current and return to your hometown.

lamb

mutton in Ningxia benefits from soil and water, and has no smell. Lambs of 2~3 months old have the best meat quality, fresh and tender but not greasy. Chop lamb into small square pieces, which can be stir-fried, steamed or braised. When eating, it is accompanied by chinese wolfberry wine with Ningxia characteristics, which has a unique flavor.

raw materials: lamb, celery, vermicelli, red pepper, onion, refined salt, monosodium glutamate and vegetable oil.

method: put a proper amount of vegetable oil into the wok, put the chopped lamb into the wok and stir-fry it with high fire, while adding celery, vermicelli and other ingredients, and stir-fry until the lamb is cut off. When eating, it can be accompanied by rice.

characteristics: bright red color, tender meat and mellow taste.

Stewed Astragalus Membranaceus with Capricorn Neck

Stewed Astragalus Membranaceus with Capricorn Neck Wash Astragalus Membranaceus with warm water, put it in a casserole, add cold water, boil it with high fire first, and then simmer it slowly. Cut the neck meat of Mianjie sheep along the joint, and cut it in half from the middle of the joint. Soak it in clear water for 3 minutes, then put it in a soup pot for a little boiling, and remove it to control the water. Then, put the boiled Huangqi soup and the neck meat pieces into a casserole and burn them on a high fire, skim off the floating foam, add the seasoning bag, onion segments and refined salt, and when the rotten meat juice is thick, remove the onion segments and the seasoning bag and put them into a soup plate. This dish has the function of nourishing and invigorating qi, and it is a good diet in Ningxia.

mutton medlar bud

mutton medlar bud Wash the mutton, cut it into thin slices, put it into a bowl, add salt and pepper water for pickling, then add egg white and water starch, grab it evenly and size it. The tender buds of Lycium barbarum L. were stripped of bitterness with cold water. Slip the starched meat in 6% hot oil, and control the oil after breaking. Leave a proper amount of base oil in the frying spoon, put it on the fire, add the medlar buds and stir fry, at the same time, add the refined salt, pepper water, ear-shaped onion slices, Jiang Shui, clear soup and monosodium glutamate, pour in the meat slices, thicken them with water starch, sprinkle with soaked medlar granules, pour in the clear oil, and turn the spoon over to serve. This dish is white, green and red. It tastes delicious and has a unique flavor.

Hand-grabbed mutton

Hand-grabbed mutton is a famous traditional snack, which is made all over Ningxia, especially in wuzhong, which has been made for hundreds of years, so it is also called Wuzhong Hand-grabbed mutton. In the past, because many stalls were sold along the street, the eater grabbed it with his hand, which is the origin of the word "hand-grabbed". Now I don't have to eat with my hands, but I still use the word "hand grasp". Hand-grabbed mutton can also be served as a big dish.

characteristics: white and tender, delicious but not greasy. Raw materials: 1 Mianjie sheep aged 8-12 months (commonly known as dense-toothed sheep, each with a net weight of 16-18kg), pepper, ginger slices, refined salt and triple oil.

Method: After the sheep is slaughtered, cut the whole sheep into three pieces (two pieces along the waist and one piece behind the waist), soak it in blood and put it in a large boiling pot. After boiling, skim off the floating foam, then add pepper and ginger slices, and cook over low heat for more than 4 hours. Cook, remove and cool. The whole sheep can be eaten, or sliced or chopped. There are three main types of eating: hot eating (after slicing, steaming in a cage and dipping in triple oil), cold eating (directly dipping in refined salt after slicing) and fried eating (frying in a pan and eating while frying).

Braised waist column

Cook the spinal cord of sheep in a pot, take it out and let it cool, then gently scrape the skin with a knife, tear it off and cut it into 3 cm long sections. Put the frying spoon on a high fire, pour the clear soup to boil, add spinal cord, auricularia auricula, refined salt, pepper, pepper water, ginger juice, shredded onion and monosodium glutamate, skim off the floating foam, thicken, drizzle with bright oil and sprinkle with coriander. This dish tastes soft, tender, delicious and nutritious, and it is a good tonic for all ages.

cold rice noodles

Make cold rice noodles as thin as paper, cut into strips, add shredded pork and cucumber, and mix with mustard, vinegar and sesame oil. The taste is sour, hemp, spicy, fragrant, cool and delicious, with full color and flavor.

the concrete method of cold rice noodles is: first, mix the noodles with cold water, knead them evenly, then put them in a basin and soak them in cold water for about ten minutes, and then scrub them by hand. The dough left after washing the starch is called flour essence. Take it out, dip it in a special towel to dry the water stains on the noodle essence, then steam it in a cage pot for about 4 minutes, and serve the noodle essence. After the surface water washed in the basin is precipitated for three hours, the water on it is poured out, replaced with clean water, added with edible alkali, stirred evenly, and then ladled into the skin-making pot for cooking, and each pot can be steamed for about five minutes.

Ningxia Sanwei

The first taste of buckwheat noodles is a popular pasta made of buckwheat flour. During the reign of Emperor Qianlong in Qing Dynasty, Ningxia used buckwheat noodles as a tribute to the emperor. Its practice is: first, add a certain proportion of salt water to a proper amount of buckwheat flour, stir it until it is soft and knead it into smaller pieces of fine, soft and smooth dough; Then use a special noodle pressing bed that has been supported on the edge of the pot to press the noodles into powder strips and make them fall directly into the boiling water pot. After cooking, take them out and mix them with vegetable oil, which can be eaten cold or hot. Add fresh soup prepared with shredded pork, chopped green onion, coriander, pepper and radish slices, and add garlic slices or minced garlic, vinegar, sesame oil and other seasonings to serve. Buckwheat noodles are also good Chinese herbal medicines. It has the functions of relaxing bowels, lowering qi, clearing heat and detoxicating.

the second flavor of stuffed skin is also called cold rice skin. There is a saying: "Wear fur in cold weather and eat stuffed skin in hot weather." When making stuffed skin, first stir and knead high-quality wheat flour into a dough, and then put it in clear water for rubbing until the dough becomes reticular gluten, then take out the gluten and let the flour water precipitate into a paste; Then pour the batter into a large thin iron plate floating in the boiling water pot with a spoon, spread it evenly and slightly thinner, cover and cook for a few minutes, and repeat until the spoon is finished; Finally, flatten the gluten and spread it out, and cook it for a little longer until it is cooked. Let them dry together, peel off the iron plate when it is slightly cool, cut the stuffed skin into slightly wider strips, and cut the gluten into inch-long cubes. The stuffed skin and gluten are collected in a dish and bowl at a ratio of about 8: 2, and mixed with seasonings such as soy sauce, vinegar salt, Chili oil, mustard juice, garlic paste and leek, and can be eaten after stirring. It has both the tenderness and softness of bean jelly and the refreshing fragrance of cold noodles, which can be eaten in all seasons.

Braised haggis is the third flavor, which is the most interesting snack with Hui flavor. After the sheep is slaughtered, the heart, liver, lungs and belly are pulled out, the dirt is poured out, and it is repeatedly rolled and rubbed with boiling water until it is completely clean. At the same time, it is boiled in the pot. If the liver is easy to cook, it should be taken out in advance, and the rest should be cooked for several hours until it is thoroughly cooked. When eating, chop the chop suey into shreds, add a proper amount of chopped chop suey into the white stock, add ginger, garlic, Chili oil, onion, coriander, and add seasonings such as salt and soy sauce. The red, green and white colors alternate with each other, and the fragrance is overflowing, which is pleasing to the eye and refreshing. The so-called "rotten head, soft tendons and thick juice".

The Hui people in Ningxia are also very particular about the covered bowl of tea. When drinking tea, they hold the cup with their left hand, grasp the lid with their right hand, gently blow and scrape the white sesame floating on it with the lid, and chew sesame seeds while drinking tea. After tea, they can eat all the dried fruits in the cup.

Stewed Astragalus membranaceus with goat neck meat

Wash Astragalus membranaceus with warm water, put it in a casserole, add cold water, first boil it with strong fire, and then simmer it slowly. Cut the neck meat of Mianjie sheep along the joint, and cut it in half from the middle of the joint. Soak it in clear water for 3 minutes, then put it in a soup pot for a little boiling, and remove it to control the water. Then, put the boiled Huangqi soup and the neck meat pieces into a casserole and burn them on a high fire, skim off the floating foam, add the seasoning bag, onion segments and refined salt, and when the rotten meat juice is thick, remove the onion segments and the seasoning bag and put them into a soup plate. This dish has the function of nourishing and invigorating qi, and it is a good food therapy commonly used in Ningxia.