What is Hengyang's specialty snack

Hengyang is located in the axis of concave surface in central and southern China, which constitutes a typical basin situation and belongs to subtropical monsoon climate. Let's read with me what Hengyang specialty snacks are, and I believe it can help everyone.

1. Fried Toona roll

Fried Toona roll is a traditional snack in Hengyang. Raw materials: 2g of flour, 25g of wet starch, 2 eggs, 5g of clean water, 15g of pork (fat and thin), 1g of clean winter bamboo shoots, 15g of leek (or leek), 1g of water-soaked squid, 1g of Toona sinensis sprouts, 5g of lard, 1mg of vegetable oil (actual consumption 5g) and salt. Method: ① Sieve the flour, put it in a bowl, add eggs, wet starch and a little salt, add 15 grams of clear water and mix well, then add 1 grams of water to mix well, pour some clear water on the surface (to avoid peeling), cover it, and wake up at a temperature of about 24℃ for two hours (referring to winter). After waking up, add 25 grams of clear water and add water at the same time. (2) Pork, winter bamboo shoots and water-soaked squid are all cut into filaments, Toona sinensis is washed by removing old roots, and leek is washed and cut into 5 cm long sections. (3) Add lard to the pan until it is 6% hot, add shredded squid, shredded pork and shredded winter bamboo shoots to stir-fry for fragrance, add cooking wine, proper amount of salt and soy sauce to stir-fry evenly, put on a plate, cool, add Toona sinensis bud, chives, sesame oil and monosodium glutamate and mix them to replace the stuffing. (4) Place the scalded egg wrappers on the chopping board one by one, with 25 grams of stuffing in the middle of each piece, and then touch the edge of the egg wrappers with gouache paste and wrap them into a cylinder with a diameter of 4 cm and a length of 1 cm. ⑤ Heat the pan, add vegetable oil to boil, put the Toona sinensis rolls into the oil pan one by one, fry them in medium heat until golden brown, take them out and put them into a plate. The taste is crisp and delicious.

2. Whiskers with pickled peppers

Ingredients: 1g of dried snails.

ingredients: 1g long red pickled pepper and 5g cucumber.

seasoning: 5g of vegetable oil, 3g of refined salt, 5g of monosodium glutamate, 3g of chicken essence, 4g of oyster sauce, 25g of Guangdong rice wine, 8g of steamed fish soy sauce, 25g of ginger, 5g of garlic seeds, 2g of chives, 2g of pepper oil, 4g of sesame oil, 5g of wet starch and 1g of fresh soup.

Method:

1. Soak the rattlesnake slices in clear water until soft, add scallion, ginger (2g) and Guangdong rice wine, steam for one and a half hours until they swell, take out the slices and make them into inclined slices, and blanch them for later use.

2. Peel the cucumber, cut it into oblique slices, blanch it and put it into a plate; Cut 8g long red pickled pepper into sections, and mash the rest; Slice ginger and garlic seeds.

3. put the base oil in the pot, heat it, stir-fry ginger slices, garlic slices and pickled pepper powder, add the conch slices, add pickled pepper segments, refined salt, monosodium glutamate, chicken essence, oyster sauce and steamed fish and black soybean oil to taste, cook the fresh soup for a while, then collect the thick soup, thicken it, and pour sesame oil and pepper.

characteristics: tender and fresh, slightly spicy.

3, taste Taurus hoof

taste Taurus hoof raw material: main material: 75g of ox hoof. Ingredients: 5 grams of pointed red pepper. Seasoning: 75g of vegetable oil, 3g of refined salt, 5g of monosodium glutamate, 2g of oyster sauce, 1g of cooking wine, 5g of soy sauce, 1g of bean paste, 1g of chilli sauce, 1g of garlic seeds, 5g of ginger, 3g of chives, 2g of star anise and cinnamon, 2g of cardamom, 5g of red rice powder, 15g of wet starch, 5g of sesame oil.

4. Open screen Wuchang fish

Ingredients: 1 Wuchang fish (about 75g).

seasoning: 2g of vegetable oil, 5g of refined salt, 1g of monosodium glutamate, 15g of yellow lantern Chili sauce, 2g of steamed fish black bean oil, 1g of chives, 5g of ginger, 1g of perilla leaves and 5g of pepper.

Method of making:

1. Put chopsticks into the mouth of Wuchang fish, wring out gills and internal organs, scale them, chop off the head and tail, then cut them from the back of the fish and cut them into blades with a width of .7 cm and abdomen connected.

2. put the perilla leaves and ginger slices in the center of the disc, then put them on the head and tail, and put them in a fan shape around the fish head, sprinkle with refined salt, monosodium glutamate, yellow lantern Chili sauce and steamed fish soy sauce, steam for 1 minutes, then take them out, sprinkle with chopped green onion and pepper, and pour with hot vegetable oil.

features: beautiful shape, delicate texture, fresh and spicy.

5. Fish meal

At present, fish meal is the most popular rice noodle for breakfast in Hengyang. Fish meal is deeply loved by Hengyang citizens because of its delicious taste, thick soup, refreshing heart and nourishing stomach after eating, strong satiety and not easy to get hungry. So that when the distinguished guests arrive, the hosts often don't let them have breakfast in the hotel, but take them to the fish meal shop and warmly order a bowl of fish meal for the distant guests. After eating fish meal, the guests shouted so loudly that the next time they came to Hengyang, they offered "Let's eat fish meal tomorrow morning". Hengyang people also like to treat people in the morning to fish meal. At present, the source of fish meal in Hengyang should be Zhajiang fish meal in Hengyang County.

6. Zhajiang "fake mutton"

Zhajiang is a small town in Hengyang County, but it has produced many famous people. Peng Yulin, a famous minister in the late Qing Dynasty, Ceng Xi, a great painter in the late Qing Dynasty and the early Republic of China, Moxi Chen, an educational celebrity, and Qiong Yao, a famous writer, were all born in this hot land. In Hengyang, when it comes to "Slag River", people's first reaction in ai no corrida is neither dazzling perspective nor elegant hearing, but hot taste. As long as the word "Zhajiang" comes out of your mouth, it will produce saliva under your tongue, sweat on your forehead, and a dish name-"fake mutton" will flash across your mind. When Zhajiang people open restaurants, they all list "fake mutton" as a store dish, which is highly recommended.

7. Sea egg

Sea egg is a special local traditional dish in Hengyang, and it is also an indispensable dish for banquets and New Year's Eve. When I was a child, I lived in the city with my parents and only went back to my hometown to reunite with my grandparents during the Spring Festival. Ma Pingchuan, my hometown in my memory, didn't leave a particularly deep impression on me. However, I can't forget the delicious dishes cooked by my aunt, especially the delicious sea eggs. The young second aunt is full of energy and inexhaustible energy. She is always busy in the kitchen alone, washing, cutting, frying, cooking, adding firewood and lighting the fire, all by herself.

8. Hengdong Local Cuisine

Hengdong Local Cuisine is a special food in Hengdong County, Hengyang City, Hunan Province. Hengdong local cuisine is a dish with unique local flavor, which is famous in Sanxiang and Huguang for its good flavor, delicious taste, nutrition and health care. Pictures of Hengdong Local Cuisine Hengdong Local Cuisine has a long history. During the Qing Dynasty, Sanzhang Yellow Pepper was named "Gongjiao" because of its crisp and delicious taste, color and taste. In addition, yangqiao bran meat, Xintang leather, Caoshi tofu, Xialiu salted eggs, Shiwan crispy belly and other local dishes have long been famous. Hengdong people took local materials and began to operate large-scale local dishes catering in Hengdong.

9. Fishing balls in Hengyang

The custom of fishing balls in Hengyang has a long history. It is said that it was originally created by Peng Yulin. There are fish balls in the "Yulin Xiangyao" earthen bowl in Zhajiang. Hengyang fish ball is famous for its unique shape and taste, and it is an indispensable dish for birthday celebrations and Chinese New Year holidays. I heard that the fish balls in Beitang Village, Lianhe Street, zhengxiang district are particularly delicious, so I traced back to the past. After two days of observing and observing, I finally found out the process and tips of playing fish balls, and tasted the delicious fish balls that were tender, smooth, delicious, refreshing and chewy.

1. Zhajiang rice noodles

Hengyang people have a mantra: a beautiful day starts with a bowl of rice noodles. If Hengyang people don't eat rice noodles in the morning, it's simply not breakfast. It can be seen that rice noodles are important to Hengyang people. There are many kinds of rice noodles in Hengyang, and the most famous ones are Zhajiang rice noodles. Zhajiang rice noodles originated from Zhajiang Town, Hengyang County, Qiong Yao's hometown, and are freshly squeezed and eaten. Walking into the Zhajiang rice noodle shop, you can see this scene-in the middle of the kitchen, a tall powder pressing rack is on a big iron pot, and it is slamming rice noodles. The boiling water in the iron pot is boiling and steaming. ;