Nanjing duck blood vermicelli soup

Nanjing duck blood vermicelli soup has a history of a hundred years. The duck soup is nourishing, the vermicelli is lubricated, the duck blood is fresh and tender, and the taste is fresh and fragrant. 6-10 yuan A bowl is cheap and good quality. Ingredients: 500-800 grams of duck soup, 150-200 grams of vermicelli

Accessories: 30 grams of spicy duck blood, 50 grams of duck gizzards, 70 grams of duck intestines, 80 grams of duck liver, 50 grams of bean paste, Half braised egg

Seasoning in bowl: 1-2g salt, 1g MSG, 1g chicken powder, 2g duck blood soup seasoning, 2g pickled beans, 3g peanuts, pickled mustard 2 grams, 2-3 grams of coriander, 5 grams of chives, and 5 grams of duck oil

Method: (1) Take a stainless steel hot powder colander, add vermicelli and beans and cook for 1 minute; (2) Take Bowl, put salt, MSG, chicken powder, duck blood soup seasoning, pickled beans, mustard and duck oil in the bowl, pour in the hot vermicelli and duck soup, pour spicy duck blood, duck gizzards, duck Add intestines, duck liver, vermicelli and sprinkle with coriander, chives and peanuts.

Xiaolonggutangbao

Xiaolonggutangbao has a history of a hundred years, and its founder is Huang Jishan. The current state-owned bun shop on the first floor operates a famous flavored pastry.

Ingredients:

5 kilograms of refined powder, 5 kilograms of pork shank, 1250 grams of ground oil, 400 grams of soy sauce, 150 grams of cooking wine, 150 grams of ground ginger, and 55 grams of MSG. , 100 grams of salt, 35 grams of sugar. Production method:

1. Grind the pork hind leg meat into stuffing, put it in a basin, add soy sauce, cooking wine, minced ginger, monosodium glutamate, salt, and sugar. Use 4 liters of warm water in winter and 3.5 liters of cold water in summer. Add it to the stuffing in 5 to 6 batches, stir it into a stuffing that is neither thin nor thick, and finally add small grinding oil and mix well.

2. Pour the noodles into a basin, add 2.5 liters of water (hot water in winter, warm water in spring and autumn, cold water in summer), and mix the noodles evenly. When kneading the dough, don't pour the water all at once. Add a little water first to form dough ears, then slowly mix the water into the dough and knead it evenly. Repeat three times to change the surface from soft to hard. Then dip your hands into water and knead the dough into a dough that is neither soft nor hard.

3. Transfer the mixed dough from the basin to the chopping board, knead it repeatedly, add dry noodles appropriately according to the softness and hardness of the dough, plate it several times, roll it into strips, and roll it into a dough weighing 15 grams, and roll it into a thin edge. Wrap 20 grams of stuffing into the thick slice in the middle and make 18 to 21 pleats.

4. Put the raw buns into a small cage with a diameter of 32 to 35 centimeters and steam them over high heat. The steaming time should not be too long. If the buns are too long, the bottom will fall off and the soup will run out. Steam them as you eat and serve them on the table. Serve with balsamic vinegar and garlic cloves.

Product features:

The skin is thin and the filling is big, and the soup is filled with oil. After the finished product comes out of the cage, it looks like a lantern when you lift it up, and like a chrysanthemum when you put it down.

Shuangma Fire

This is a famous snack in Kaifeng. Make more breakfast and late night snacks. Eat with oil tea.

Raw material formula:

2.5 kilograms of flour, 1 kilogram of vegetable oil, 5 grams of aniseed noodles, 500 grams of sesame seeds, 50 grams of salt

Preparation method:

1． Make sesame seeds: Soak the sesame seeds in cold water until the skin can be removed by twisting with your fingers, remove and drain the water, pound with a stone mortar or wrap and knead with a rag, remove the sesame skin, and turn into sesame seeds for later use.

2. Make crispy cake: Put the pot on the fire, pour 600 grams of oil, heat until 80% hot, take the pot away from the fire. Add 1.5 kilograms of flour, stir evenly with a shovel, spread it out on the chopping board to cool, add salt and aniseed flour, and knead it into a crispy dough with your hands.

3. Making the dough: Pour another 1 kilogram of flour onto the chopping board, make a small hole in the middle, add 400 grams of vegetable oil and about 500 ml of water, mix evenly and knead until it becomes a dough.

4. Shaping: According to the ratio of 40% leather surface and 60% crispy surface, wrap the pastry dough with leather, roll it into a 1 cm thick long piece, fold it along the length and then roll it out thinner, repeat two or three times. Finally rolled into a roll. Divide into 50g portions, roll into balls one by one, and flatten with your hands. Take another dough piece as big as a jujube, dip it in oil, wrap it in the middle, and use a rolling pin to roll it into a round cake with thick sides and a slightly thin middle. Brush both sides of the round cake with water and stick sesame seeds on it. More sesame seeds are stuck on the front (ie smooth side) and less on the back. Do it one by one and put it on the chopping board.

5. Baking: Put the pan on the fire, wipe it clean, and bake it until it is seven-mature. Apply a layer of oil with a brush, put the back of the prepared cake (the closing side) downward, and place it on the pan. Bake on the sub. Turn over when the underside turns yellow. Brush oil on the griddle, and bake the sesame cake while turning it on the griddle, until it bakes into a uniform golden color. Then put the cake into the oven and bake it. Bake the back side first and cook until the cake is reddish-yellow.

Product features:

It has a crispy texture and a five-flavor aroma.

Taiwanese Wheel Cake

Ingredients:

(1) 2 cups of all-purpose flour, half a cup of warm water, 4 tablespoons of lard, 2 tablespoons of sugar, ( 2) 1 cup of low-gluten flour, half a cup of lard, (3) 225 grams of bean paste or date paste, (4) a little egg yolk water

Method:

1. Knead ingredients (1) and (2) into water-based dough and pastry respectively, divide each into 6 equal parts, wrap 1 piece of pastry in each piece of water-based dough, and roll out 3 times into dough.

2. Add 1/6 of the bean paste or jujube paste to each piece of pastry bread, press it into a cake shape, then cut it into 6 equal strips with scissors, and fold each strip in the same direction with the mouth facing upward.

3. Brush with egg yolk water, place in the oven, and bake at 200°C for 15 minutes.

Tips:

1. When cutting with scissors, just cut 2/3 of the edge to avoid breakage when folding.

2. Some people also call this shape chrysanthemum shortcake.

Chaoshan Water chestnut cake

Ingredients: 750 grams of water chestnut powder, 250 grams of water chestnut meat, 250 grams of white sugar, 15 grams of lard, and a small amount of edible red coloring.

Preparation method:

1. Cut the water chestnut meat into thin slices.

2. Add white sugar and water to water chestnut powder and mix well. Divide into 8 bowls. Add a little red food coloring to 4 bowls, mix thoroughly and set aside.

3. Take a square plate, brush it with a layer of lard, pour a bowl of water chestnut powder without pigment, put a layer of water chestnut slices on top, steam it in a steamer for about 7 minutes, take it out and then Pour into a bowl of red water chestnut powder and steam until cooked; spread it layer by layer according to this method, steam until cooked, take out and serve.

Product features: This product is red and white in color, with a sweet, crisp and refreshing taste.

Stinky tofu

1. Cut the tofu into small pieces and place them in the middle of the white cloth.

2. Wrap the tofu tightly and tidy up the corners.

3. Place the wrapped tofu on the wooden board and neatly stack it.

4. Use a wooden board to press it. After pressing it with heavy objects overnight, the water in the tofu has been almost squeezed out. Take it out and open it. You can see that the tofu has been pressed very firmly. , the texture of the stinky tofu produced in this way will be very delicate.

5. Prepare a cardboard box with clean straw inside. You can also use clean corn leaves instead.

6. Arrange the tofu neatly on the leaves in the order of one layer of leaves and one layer of tofu, and then put it in the storage room until the tofu grows hair.

7. Pick it out, remove the white cloth, put it in a frying pan and fry it over low heat with a small amount of oil until both sides are golden brown. This is the last picture, the finished product, fried stinky tofu with salt and pepper noodles, haha, it smells so good! The most popular ways to eat it in Guiyang is grilled and fried!

Bangbang Chicken

Ingredients for Bangbang Chicken: 2 taels and 5 cents of cooked chicken, 8 taels of vermicelli (or cucumber, shredded lettuce)

Seasoning: 1 sesame sauce Two, soy sauce is four cents, balsamic vinegar is three cents, salt is one cent, sugar is two cents, MSG is one cent, green onion is one cent, red oil (spicy oil) is six cents and eight cents, sesame oil (sesame oil) is two cents, and cold chicken soup is six cents.

Preparation steps

1. Cut the green onions into shreds and place them on the bottom of the plate. Put chili oil, sesame paste, monosodium glutamate, refined salt, sugar, and cooking wine into a bowl and stir well to make a sauce;

2. Put the tender chicken legs and breasts into the soup pot, add cooking wine, and refined salt , cook for about 10 minutes. When the meat is cooked, take it out, drain the water and let it cool;

3. Use a small wooden stick to lightly beat the chicken to loosen the meat, tear the chicken into shreds, and put it on the plate with shredded green onions. , pour the sauce over the shredded chicken and serve.

Hechakou Salted Duck Eggs

1. Gray pickling method: add water to the grass, pepper powder, and refined salt to form a paste, apply it on the duck egg shell, put it in a porcelain jar and use mud Seal and marinate for 45 days.

2. Salting method: First wash the duck eggs to remove impurities, add refined salt in layers and put them into the jar. Seal the mouth of the jar with yellow mud and wait for 50 days.

3. Water pickling method: Dissolve boiled water with refined salt, let it cool, pour it into a jar containing duck eggs, so that the salt water can cover the duck eggs, cover and marinate for 60 days.

4. Traditional Chinese medicine immersed in salt water: Boil the traditional Chinese medicine Scutellaria baicalensis in water, then add refined salt. After cooling, pour it into a jar containing duck eggs and marinate for 18 days. The above four methods all use a ratio of 50 kilograms of duck eggs to 0.5 kilograms of salt.

Shandong Lotus Leaf Porridge

500 grams of rice, 250 grams of sugar, and 1 fresh lotus leaf. 1. Wash the rice, clean the casserole, add 2500 grams of water, and wash the lotus leaves.

2. Put the casserole on a high fire and bring to a boil. Add the rice. After it boils again, add the sugar. Cover the mouth of the pot with a lotus leaf, put a lid on it, cook it into porridge, and uncover it. Cover, take out the lotus leaves, and eat after cooling.