1. Liulin "pancakes"

Let's introduce Liulin pancakes. Liulin pancake is thin, tough and chewy. Put fragrant and slightly spicy Chili sauce in the pancake, roll some shredded cucumber and add some shredded carrot, and it will be addictive. This pancake is different from what we usually eat. It is quite thin, and the production needs excellent technology; Strong toughness; Pepper has a unique taste and a strong fragrance. Every night, the pancake man pushes the cart and stands on the street corner, constantly putting the batter on the stove and turning it over. It will only take a minute or two. The thin layer is touched with Chili oil on the surface. Our Chili is very special and delicious!

2. "Camellia oleifera" in Liulin

Presumably, everyone has drunk Camellia oleifera. I think our Camellia oleifera in Liulin is particularly delicious. It is a convenient diet in cold weather by frying rice flour and oat flour, adding Schizonepeta spiced seasoning, boiling it into a light brown paste, and adding chopped green onion, plate oil residue and spiced beans. If you eat a bowl in winter, you will have a sweet mouth when you are warm!

3. The "tofu brain" in Liulin

is white and tender. It is a very popular breakfast snack.

Tofu brain: also known as old tofu, it is made from sugar syrup. After boiling, add wet powder, add soaked oil vermicelli, add appropriate amount of tofu brain and season with onion, salt and pepper. Its color is golden red and bright, and its quality is slightly thick. When you put it into a bowl, you can add dried seaweed, kelp, golden needle, diced leek, pepper and sesame oil, which is very fragrant.

Tofu brain soaked in cakes and buns or oil sticks is a favorite breakfast for Liulin people.

4. When the water in the pot in Liulin "Millet for Rice"

is boiled, the millet is poured into the pot, just like porridge, except that the heat should be controlled. If the fire is too small to boil the fragrance of millet, the rice will be boiled until it is about 7% or 8% mature, and it will be taken out of the pot with a strainer. This is the making process of fishing rice.

5. Method of "rubbing fish" in Liulin

:

(1) Put the oat noodle in a basin, pour it into the oat noodle immediately after the water is boiled, scald the oat noodle, stir it evenly with a small rolling pin, rub it with cold water, and cover it with a wet cleaning cloth to prevent it from cooling.

(2) Hold a piece of dough in your left hand, pinch a piece of dough about the size of a finger's belly with your right hand, knead it into long strips, and put it on a special fish-rubbing board. Rub the dough into striped fish with a spatula with your right hand until the dough is completely rubbed.

(3) Put the kneaded noodle fish in a steamer, steam it with strong fire for about 1 minutes, and then take it out of the cage and let it cool.

features: the noodles are fragrant, tough and shaped like screws. (Note) The steaming time should not be too long, otherwise the noodle fish will collapse and stick into a knot in one's heart. It can be mixed with all kinds of sauces when it is cold, and it can be poured with mutton, mutton and sauerkraut when it is hot. When it is fried, it can be braised with sauerkraut, bean vegetables and leeks.

the practice is very particular, the temperature is coming, and the materials should be appropriate!

6. "Eight aunts" in Liulin

This is the history of "Eight aunts": it was said that during the Zhenguan period of the Tang Dynasty, there was a drought in Qinchuan for three years in 8 miles, and the grain was not harvested. So the emperor Li Shimin ordered the people to ask Mianshan for rain, and sure enough, the rain poured down, saving the crops. Therefore, Li Shimin specially led the Manchu civil and military officers to make a pilgrimage to Mianshan, accompanied by his uncle and sister. Unexpectedly, when Shi Gu arrived in Mianshan, she worshipped the Notre Dame Wulong as a teacher and did not want to return to Chang 'an. One day, she cooked for an old woman, but she grew up in the palace, so how could she cook? Therefore, when mixing noodles, when the noodles are dry, add water. When the water is too much, the noodles will eventually become thin and it is really impossible to cook. So I took a chopstick and dialed noodles into the pot, but I couldn't stop dialing. As a result, I dialed long noodles. When the old woman was eating, she asked, "Son, what's this called?" However, Shi Gu mistook the word "this" for the word "you" because she was flustered. At this time, she was already in an empty door and didn't want to say her real name again, so she had to say her birth name: "Call Ba Gu". Since then, there has been the pasta "Bagu".

Practice

First, mix the flour with warm water at a ratio of 5: 3, then add water continuously, and keep rubbing the flour until the water level is moderate, then cover the flour with a wet cloth, put it in a bowl or plate for about half an hour after waking up, hold the bowl with your left hand, and draw it out to the boiling pot with your right hand along the edge of the bowl with sharpened chopsticks, then take it out after cooking and pour the topping. Very chewy!

7. Liulin "pulls pieces"

After mixing the noodles, roll them into large pieces, cut them into strips more than an inch wide with a knife, and then pull the cut noodles into boiling water by hand to cook them, which is a bit like Huimian Noodles; It is served with various toppings. It is characterized by smooth and tender dough and easy to eat.

pulled noodles, also known as pinching pimples, are a common folk noodle. But it can't be used to entertain guests, because Liulin people think that it is disrespectful to the guests to wrestle and beat.

Practice

First, mix flour with water at a ratio of 2: 1 (the water temperature is cool in summer and warm in spring, autumn and winter), and cover with a damp cloth to wake up a little. Pull the dough into small pieces, pinch the dough thin with your thumb and forefinger, and pull it into pieces the size of a fingernail. In order to make the pulled piece not stick to the pan and hands, dip it in a little water or cooking oil.

small but not broken, which makes a delicious dinner!