Fried liver is not fried, but cooked in a thick bowl with large intestine, pig liver and starch. A perfect bowl of fried liver, brown and red in color, thick and bright in juice, fat in liver and intestines, strong but not spicy in garlic flavor, well wrapped in ingredients, thick but not diarrhea. Beijingers don't use spoons to drink fried liver and eat steamed buns. They don't have time to eat fried liver (drink it in a bowl) and are afraid of stirring it with a spoon and stirring the sauce. It is said that the perfect match for fried liver is steamed stuffed bun. If fried liver doesn't match steamed stuffed bun, it is definitely not an authentic Beijinger.
Beijing inby
Imbier, also known as Little Oil Ghost. The reason why it is called "inby Er" is mainly because it is ring-shaped and looks like a bracelet. In addition, it is golden in color, crisp and delicious, and has a unique flavor, so it has always enjoyed a high reputation in Beijing and won the favor of overseas compatriots. Inby was sold in breakfast shops, porridge shops and snack bars in Beijing in the past. Especially the bean juice shop, it is inseparable from the golden crispy inby. Beijingers love to drink bean juice and regard it as a kind of enjoyment. The color of the cooked bean juice is dim, the entrance is hot and sticky, and the acidity is much lighter. When you eat it, you should eat it with shredded spicy pickles and inby. It is salty and spicy, mixed with sweet and sour, each with its own sharpness and harmony. Tianjin | pancake fruit
Pancake fruit is a traditional snack in Tianjin. In fact, pancake fruit should be written as pancake sandbag, which is a northern dialect, that is, fried dough sticks. Authentic Tianjin pancake fruit must be based on ground mung bean powder, and white flour is matched with soybeans in proportion. "Fruit" is fried dough sticks or grates (called crispy skin in Beijing). Seasoning, chopped green onion is essential, followed by Tianjin sweet noodle sauce, garlic Chili sauce or fried Chili, and northern red tofu seasoning. These are the contents of an authentic Tianjin pancake fruit. In addition, adding eggs is actually called egg pancake fruit (eggs can also be brought). In addition, anyone who has sausages, lettuce, mustard tuber, dried meat floss and kelp silk is a cult. In the eyes of Tianjin people, food is unbearable. Northeast bean curd and fried cake
Tofu brain can be said to be an essential food for breakfast in the northeast every morning. Renye Fang eats tofu, but the biggest difference with Northeasters is that Southerners generally eat tofu as a dessert, with sugar and red beans in it. Unlike Northeasters, they pour special marinade or some parsley and pepper on it. Besides bean curd brain, there is also a kind of fried cake, which is one of the favorite breakfasts for children in Northeast China, especially in Northeast China. The outside is crispy and delicious, and the bean paste inside is sweet but not greasy.
Northeast dough drop
Doudou soup is an authentic northeast famous food, which can be eaten in the morning, noon and evening. Is to beat out the batter piece by piece with chopsticks and throw it into the pot to make soup. Chinese cabbage, spinach, laver, coriander and persimmon (tomato) can be added. There are many ways to do it, according to personal taste. sour soup
Sour soup is the staple food made of corn water. The method is to soak the corn in water for about a week, then grind it into water, then filter out the coarse residue in the water with a fine-grained cloth bag, then put the remaining fine flour after filtration into a tank for fermentation, and then take it out when it is slightly sour, which is used to make noodle soup. When eating sour soup, first boil half a pot of water, knead the noodle soup into several balls, put it in water, boil it slightly, and take it out. After the soup in the pot is boiled, put the noodle soup on your hand, put the noodle soup cover (a small iron tube made of thin iron sheet, one and a half inches long, with a big head slightly thicker than your fingers and a small head slightly thinner than your fingers) between your thumb and forefinger, and squeeze the noodles into the pot.
In the cold winter, the scene of squeezing noodle soup in the rural kitchen is that the cauldron is steaming, the farmers who squeeze noodle soup stand in front of the cauldron, and people are immersed in foggy water vapor. With a push of their fingers, the noodle soup in their hands gradually turned into golden corn flour tumbling in the pot. The newly cooked soup is a little sour. When you eat it for the first time, you may think that the food is bad and has gone bad. In fact, people who are greedy for soup are thinking about this special taste.
Braised pork is a traditional snack in Yantai, Shandong Province. The raw material is sweet potato starch, which is heated and frozen with water, cut into small pieces, fried in a pot until the color changes from white to transparent, and seasoned with shrimp oil, sesame sauce and garlic juice. Yantai | Penglai Xiao noodles
Penglai people live by the sea, so Penglai snacks are mainly made of seafood, which is famous for its fragrance, crispness and original flavor. Penglai noodles, however, have a delicate charm of Jiangnan. When a bowl of noodles was served on the table, I saw a thin layer of glutinous rice, eggs, fungus and so on. And there are no traces of noodles. I need to pick a nest of noodles from the bottom and mix them well with the gravy. Noodles are thin and tough, and the smell of marinated seafood is tangy. Slippery, slipped into the mouth, slippery, fragrant.
The so-called "three-sided and seven-sided marinade", the technical gold content of Penglai noodles is all in the marinade. Oysters, scallops, sea urchins, sea cucumbers, marine fish and even prawns are all used to make marinade, which is very delicious. The most exquisite thing is to use Cargill fish, which is often used to cook fish and rice seeds now, and it is still full of seafood flavor. The old hen and the bone soup are cooked together, and little seafood will cook the soup until it is well done. Add egg liquid, take out egg flower, and add soy sauce, aniseed noodles, fungus, sesame oil, etc. And thicken the mung bean starch and pour it into the noodle bowl respectively. Bowls for Penglai noodles are usually very small and delicate, and only one or two bowls can be held, so noodles are called small noodles because they have less marinade and more.