Current location - Recipe Complete Network - Take-out food franchise - Shaodongxian gourmet
Shaodongxian gourmet
Buffalo Baba, Shaodong pig blood balls, drinking snails, Shetianqiao tofu, Shaodong mustard tuber, etc. 1, Buffalo Baba: Buffalo Baba is a must-have snack for Shaodong people before and after Qingming Festival. It is made of buffalo flowers and glutinous rice flour, which is fragrant and delicious. 2. Drink snails: First, put snails in clear water for three to five days. Spit out the silt in your stomach, remove their tips and tails, stir-fry with oil, salt, ginger and wine, and then add perilla leaves, peppers and pork bones to stew.

1, Buffalo Baba: Buffalo Baba is a must-have snack for Shaodong people before and after Qingming Festival. It is made of buffalo flowers and glutinous rice flour, which is fragrant and delicious.

2. Shaodong pig blood meatballs: Pig blood meatballs are made of pork, pig blood and tofu, and are one of the essential foods of Shaodong people.

3. Drink snails: First, put snails in clear water for three to five days. Spit out the silt in your stomach, remove their tips and tails, stir-fry with oil, salt, ginger and wine, and then add perilla leaves, peppers and pork bones to stew. When eating, open the top cover of the snail and inhale the soup and meat together. It tastes spicy and delicious, mellow and refreshing.

4. Shetianqiao Tofu: Peel soybeans, soak them in steamed river water for 6 ~ 10 hour, then grind them into soybean milk, filter them with fine gauze, add gypsum water for sizing, and finally pour the soybean milk into a clamp and press them into pieces. The water tofu made in this way is mellow and delicate, white and tender, or fried or boiled, and with seasonings such as shallots, peppers and sesame oil, it is fragrant and sweet.

5, Shaodong mustard tuber: expose fresh long beans, eggplant, loofah, melon, cucumber or washed watermelon skin to the sun. When the sun goes down, put them in a basin, sprinkle with salt and rub them by hand. The next day, they continued to dry until the sun dried them and mixed them with red chopped peppers. Then they were put in a clean jar and sealed for fermentation.