The ancients often said that one side of the soil and water nurtured one side of the people, and it was precisely because of Shaanxi's unique geographical location, scenery, human feelings and unique national characteristics that eclectic Shaanxi cuisine was born.
Everyone says that Shaanxi is picturesque, but they don't know that Shaanxi cuisine is "hard to give up". The following four Shaanxi dishes are all authentic Shaanxi dishes. Friends who travel to Shaanxi must not miss them.
First course: Cucurbit Chicken.
Ingredients: tender hen, onion and ginger.
Seasoning: salt, pepper, chicken essence, soy sauce, cooking wine, cinnamon, tsaoko and star anise.
1, kill the chicken, remove the hair, take out the internal organs, wash them, soak them in clear water for about 20 minutes, and then cut off the chicken feet.
2. Put the chicken in the cold water in the pot, boil it and simmer for half an hour. Add about one liter of chicken soup to the container, add seasonings such as soy sauce, salt, cooking wine, onion, ginger and cinnamon, and steam it for about 65,438+0 hours.
3. Remove the ginger, onion and star anise from the chicken pieces, control the moisture and cut along the spine of the chicken pieces. Add rapeseed oil to the pot, put it into the pot after oil, stir-fry and take it out.
4. The chicken breast is partially upward, gourd-shaped and placed in a frying pan.
Second course: Roast three fresh vegetables.
Ingredients: squid, sea cucumber, magnolia slice, ginger, onion and garlic.
Seasoning: yellow wine, soy sauce, chicken essence, pepper and salt.
1. First, cut squid into cross knives, cut sea cucumber into sections, cut Flos Magnoliae into small pieces and soak in water15min, cut onion into sections, cut garlic into minced garlic, and cut ginger into Jiang Mo.
2. Heat the oil in a pan, stir-fry chopped green onion, Jiang Mo and minced garlic in the pan, then add squid, sea cucumber and magnolia slices, stir well, and then add salt, chicken soup and starch to thicken.
3. Cover the pot and cook for 3 minutes, then turn off the fire and put on the plate, and a delicious three fresh meats will be ready.
The third way: southern Shaanxi steamer
Ingredients: whole chicken, trotters, eggs, minced pork, lotus root, carrots, green bamboo shoots and yam.
Seasoning: Angelica dahurica, Zanthoxylum bungeanum, dried chilli, cooking wine, Amomum tsaoko, cinnamon, onion, ginger and garlic.
1. Cut ginger and onion into fine powder and put them on the pork stuffing. Add pepper powder, soy sauce, salt, chicken essence and other seasonings according to personal taste and stir well. Beat three eggs into a bowl, add 2 tablespoons of starch and mix well.
2. Put a small amount of vegetable oil in the pot, add a spoonful of chicken egg liquid to the pot, spread the meat on the egg liquid, then pick up half of the egg skin and wrap it on the other side, cover the meat and press it with a shovel. Repeat the above steps until all the egg liquid is made into egg dumplings.
3. Put the chicken in a big container and add onion and ginger. Stuff some ginger and onion in the chicken belly, add 4 spoonfuls of cooking wine and marinate for 20 minutes.
4. Boil the chopped pig's trotters in cold water, add spices to the gauze to enlarge the bottom of the basin, put the chicken in the middle, put the pig's trotters around the chicken, add appropriate amount of salt and water for 2 hours, cut the vegetables and put them in the basin, and put the egg dumplings in the basin for half an hour.
5. Take out the basin after cooking, so that a steaming basin with all colors and flavors in southern Shaanxi is finished.
The fourth way: making money to send vegetables.
Ingredients: Nostoc flagelliforme, chicken breast, eggs, bamboo shoots, spinach and onions.
Seasoning: salt, raw flour, cooking wine, chicken essence, chicken juice and sesame oil.
1. Prepare 2 eggs. When beating eggs, pay attention to separate the yolk from the egg white, put them in two bowls, add a proper amount of water to the bowl containing the yolk, and add water starch to stir well. Boil water in a pot, steam in a steamer for about 8 minutes, take it out and let it cool, then cut it into long strips and put it in a bowl for later use.
2. Cut the washed bamboo shoots into thin slices, and cut the spinach into small pieces and put them in a bowl. Then spread 3 egg skins in the pot, put the shredded Nostoc flagelliforme with chicken, put the yolk strips in the middle and roll them up. Then continue to steam in the pot for 15 minutes, and then take them out. Then cut them into thick slices and put them in a soup bowl.
3. Add clear soup to the pot, then add previously cut spinach and bamboo shoots, add seasoning, add a few drops of sesame oil, and pour into the soup bowl.
The four dishes mentioned above are all classic and famous dishes in Shaanxi. If you want to travel to Shaanxi, you must taste these classic dishes, glad you came. Welcome everyone to leave a message in the comment area and tell us the classic local products of your hometown.