Youmian, one of the top ten wheaten foods in Shanxi, belongs to coarse grains. Shanxi people are good at making coarse grains. They knead black Youmian into dough by scalding it, and then eat it in a variety of ways. The most representative of Youmian is this Youmian. More common dishes are sauce and vinegar dish, tomato sauce dish, and meat foam oil sauce dish. When steaming oat noodle, you can also make oat noodle into other shapes, such as oat noodle nest, oat noodle rope, oat noodle fish, oat noodle rubbing and kneading. It can also be easily made at home. It is a distinctive pasta, and everyone will scramble to eat it as soon as it is served by adults and children.
Cold-mixed oat noodle is the most common specialty snack in street stalls in many places in Shanxi in summer. Vendors usually sell the processed oat noodle together with cold noodles and cold noodles. The steamed oat noodle strips will not be so strong to eat. If you are tired of shopping in summer, you will have a bowl, and the heat will disappear and you will be full of energy. Friends who like to eat mixed food will mix rolled dough, cold noodles, beef tendon noodles, oat noodles and scraping together, add shredded cucumber, shredded carrot, bean sprouts soaked in water, then add gluten blocks, and add feed water, garlic water, vinegar water, Chili oil, chopped peanuts and cooked sesame seeds to mix well, which is particularly enjoyable.
Bowl ball, this very grounded snack has several names in Shanxi, such as bowl holder, enema, bowl holder, etc. This snack is spread all over many areas in the north. We call it bowl holder here. I wonder what you do there? The main ingredient of the bowl is buckwheat flour, which goes through seven processes: kneading, washing, settling, paste mixing, steaming, cooling and seasoning. Washing your face is the most tiring job to make this bowl. Without a handful of strength, the powder slurry is not delicate enough. You must knead it into dough first, and then slowly add water to knead it into a paste. The dishes are eaten in roughly the same way, but in some areas it is said that they are also used for stir-frying. Do you prefer cold dishes or stir-frying?
Picking the tip, also known as stereotyped noodles and poking noodles, is the most test of the chef's skill, which is said to be more difficult than Daoxiao Noodles's noodle cutting skill. To make this pasta, you must add water to flour, stir it while adding it, and stir it into a fine batter without dry powder bumps. After relaxing for more than ten minutes, stir it up again, put it on a cooking plate, boil the water in the pot, hold the plate in one hand and hold a chopstick in the other, stick the chopsticks to the edge of the plate, and quickly set aside the noodles as long as the chopsticks, and directly put them into the boiling water pot. The roots are distinct, and it is best to boil them after a while. In the noodle restaurant, you can also enjoy the chef picking noodles while eating noodles. Will you miss this performance?
Didi, this delicious food is most suitable for summer, including buckwheat noodles, oat noodles, rice noodles, white noodles, bean jelly, red noodles, etc. Miscellaneous grains and rice noodles can be made into this delicious food, and the batter processed from flour drips into a cold water basin through a colander. Like tadpoles, it is also called fish fighting, leaking fish and cold fish in some places in Shanxi. Dripping with sauce, the mouth is smooth, almost no need to chew, even the soup with water, making people instantly cool.
Bitter buckwheat jelly, a signature snack in Lingqiu, Shanxi Province, is slightly bitter and has the effect of reducing fire. There is a local saying: "There is a strange thing in Lingqiu, and bitter buckwheat jelly is sold in winter." Lingqiu people eat snacks all year round, and most people eat them in summer. The eating method of bitter buckwheat jelly and bowl dumplings is very similar. They are all in bowls, and they are all pulled several times with willow knives and adjusted.
Cold spin powder, a name for bean jelly, is cooked by almost every household in Gaoping, Shanxi every summer. The bean jelly made from mung beans does not need to be cut. Use a special rotary knife to spin several times around the bean jelly, and then pour the raw water and vinegar water to eat it. This is a unique way for local people to eat.
Gelao powder, Gelao powder and Liangxuan powder are both Gaoping specialty snacks, which can be called sister jelly. Gelao powder, like Liangxuan powder, is also made by grinding mung beans into a paste, adding leeks and other condiments, stirring them together, cooling and solidifying, cutting them into wide strips, putting them neatly in a bowl, adding secret sauce, and leaving fragrance everywhere.
Wanrong bean jelly is a famous street snack in Yuncheng area, which is especially popular in summer. The combination dish of bean jelly and bean jelly is buckwheat jelly, mixed with hot and sour juice, and it is sour and refreshing, full and cool. As the local people often say, "I would rather have a delicious meal than miss this bowl of bean jelly."
Touching the film, one of the representative pasta in Shanxi, is very simple. It is called lazy pasta by many people. Flour is mixed with water to make a batter, and the vegetables you like to eat are cleaned, wrapped in the batter, boiled in boiling water, cooked and fished out, and dipped in the ingredients. The seasoning can be prepared according to your own preferences. Interested friends can cook at home by themselves!
Zhanchuan, a unique characteristic string in Shanxi, can be seen everywhere in many cities, especially suitable for three or five friends to punch cards. You can see a group of strangers holding strings around the dipping table in circles, ignoring talking and only paying attention to Zhanchuan. There are as few as five or six kinds of dipping materials as more than a dozen, and the types of strings are also very rich, and they are well-bred and can eat whichever one they want. One yuan, five or six strings, and ten yuan can realize the freedom of stringing.