First, Shaanxi cold rice noodles

1. Sift the flour and salt (without a sieve), add a little water and stir into a batter. Be careful not to add too much water at a time, add it bit by bit, stir well before adding it, so that the batter will be smoother and there will be no powder particles. The more times you stir, the thicker the cold noodles you make. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not hard. As shown in the picture: this is the batter after mixing, and it can be seen that it is very slippery.

. 2. Put the stirred batter in the refrigerator for at least three hours (enough room temperature in winter), which is called proofing. This is very important to solve the well-known problem that foreign flour is not gluten.

3. Take out the awakened batter and let it return to room temperature. In this process, clean the steamed model of cold rice noodles for later use.

4. Cook a large pot of boiling water in a pot for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and then add a little water.

5. Brush a little oil into a model after the water boils, and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold rice noodles, scoop more, otherwise there will be less. You can master it by doing one or two experiments.

6. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model.

7. Put the model with batter into the boiling water pot and cover it. Keep the fire burning.

8. Repeat steps 5 and 6 to pour another model into the batter. In this process, the batter in the first model will bubble slowly. If the cover is transparent, you can see it clearly. When the batter swells, it is steamed.

9. Put on cotton gloves, take out the steamed model and put it in cold water for cooling (ice it first and then put it in the second pot to continue steaming). There are two options. First, turn the model upside down and wash it under the cold water pipe; The second one is to store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one.

10. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.

1 1. Brush both sides of steamed cold rice noodles with oil, soak the knife in cold water, then cut the cold rice noodles into the required width and mix in delicious seasoning.

Second, make oil cakes

Main raw materials: instant noodles, cinnamon, sugar, peach kernel, rose and big oil.

Bubble oil cake is a well-known traditional snack in Sanyuan County. Its origin can be traced back to Wei Juyuan's famous "seeing the wind" clean oil cake during barbecue in Tang Dynasty. The stuffing is made of white sugar, cinnamon, rose, peach kernel and cooked noodles. Noodles are rich powders cooked in boiling water and big oil. Wrap it up and fry it in peanut oil pan. When it bubbles on the surface, take it out and it tastes crisp, sweet and delicious. Cook the flour, add auxiliary materials and fry in oil pan. The color is milky white, soft and sweet, the cake surface is fluffy and foaming, and it disappears at the entrance.

Third, Qishan noodles

Noodles should be rolled by hand to meet the standards of fine noodles, tough and smooth tendons and moderate hardness. To make minced meat, pork is sliced and fried in a hot oil pan. At the same time, add ginger, salt, seasoning noodles, spicy noodles and mature vinegar, and stir-fry thoroughly. Stir-fry tofu, day lily and fungus, spread eggs into egg skins, cut them into prismatic pieces, and add garlic sprouts to make kimchi. When eating, first cook the noodles and put them in a bowl, then pour the soup and put sauerkraut and pickles on it.

Qishan noodles require a wide noodle soup, that is, many noodles and few noodles, highlighting the sour and spicy taste. The so-called frying means that noodles should be hot, hot and oily to reflect the characteristics of this noodle.

Fourth, gourd head

Its main components are pig's large intestine head, pig's belly head and fat intestine, which are made by removing fishy smell, adding seasoning to make soup, and then decocting with soup. Its soup is rich in flavor and delicious, and it is a food with high content of saturated fatty acids and cholesterol. Rich in flavor, fresh, fragrant, smooth and tender, fat but not greasy, suitable for all ages.

Pay attention to the smaller the bun, the better. Don't use the machine to break the bun, let the juice and soup taste before entering the bun. When eating, you can't stir it back and forth with chopsticks, otherwise the umami flavor will be greatly reduced and it is not easy to keep warm. Pay attention to the eating method of "nibbling" from the surrounding layer by layer, and add coriander, sugar garlic and hot sauce to enhance the taste and adjust the freshness.

Fifth, great chicken.

First of all, roast chicken is wonderful. Before cooking, wrap the legs and wings with hemp rope, make holes in the thick meat with bamboo sticks to make the soup fully penetrate, and cook slowly with slow fire; Second, pat the cooked chicken loose with a special wooden stick, tear it into thick silk and put it on the plate, which is conducive to seasoning; Thirdly, the shredded chicken is poured with flavor juice mixed with various seasonings, which makes it particularly delicious and tender, with strong sweetness and spicy taste.

Sixth, Guo Kun

The whole helmet is round, with a diameter of about 10 foot, a thickness of 1 inch and a weight of 5 kg. Take wheat flour, press in straw and flour, and bake in a shallow pot with slow fire. Yellow appearance, white incision, crisp and palatable, and can be carried for a long time.

Select high-quality middle noodles, mix with appropriate amount of warm water and repeat the operation to make them moderate in hardness and flexible in stretching. The cold and hot view of water depends on the temperature, and the water temperature is inversely proportional to the temperature. The ingredient method is unique, and the principle of mixing dough (fermented flour) and dough (raw flour) is implemented. The number of surfaces depends on the length of time after blending the sub-surfaces. Sub-surface time is long, and the surface layer is more matched; On the contrary, the distribution is less. Then, the pig plate oil with the surface film torn off is mixed with spices such as star anise, fennel, tri-naphthalene, pepper, ginger, refined salt and monosodium glutamate. Chop, uncover, spread on the elongated dough, roll into shape, fry in oil pan, and finally bake.

With the development of history, people constantly sum up and improve the production of Ganzhou Guokui. Instead of burning firewood in a small pot, it is baked with coal, baked in an iron pan, kneaded with hands and pressed with wooden poles. In this way, it is baked up and down, protected by high-temperature gas, and the fire color is uniform, and it is cooked enough to achieve the purpose of storage resistance. Pressing noodles with wooden poles can make steamed buns white, fragrant and delicious. The specific method is as follows: flour 10 kg, water 4 kg (the water temperature should be controlled according to the season), fermented flour 5 kg in summer, 7 kg in spring, winter 1 kg, seasonal alkaline flour 0.5- 1 kg, and covered with alkaline flour to make dough. During the pressing process, add about 2 kilograms of flour until the dough is smooth and uniform. The first step, fire up and down, the fire duration should be small and stable. The main thing is to color the waves of steamed bread pressed by wooden sticks, let the yeast ferment further and finally finalize the shape, and then enter the second step. The second cigarette is fire, which has a strong heat. Because of the fire, you can put an iron ring in the smoke, and the steamed buns can be put in the air, mainly baked. It takes about ten minutes for two cigarettes to turn three times and six times.