Glutinous rice zongzi is a folk flavor snack, which consists of glutinous rice1000g, 3 grams of soda ash, 500g of fresh Polygonum cuspidatum leaves and appropriate amount of sugar. First, the glutinous rice is washed clean, soaked for half an hour, and then taken out and mixed with alkali. Then, the fresh Polygonum hydropiper leaves were boiled in boiling water for 10 minutes, the pedicels were cut off, the large and small leaves were matched and folded into a "cross" frame, tied into bundles with ropes, and soaked in clear water for four or five hours to remove the astringency. Then the Polygonum leaves are folded into a triangular bucket shape, filled with glutinous rice, wrapped into a water chestnut shape, tied tightly with fine hemp rope, boiled in a pot for about two hours, cooked thoroughly and eaten with white sugar, which is fragrant and delicious. Now there are many varieties such as mung beans, red beans, lotus seeds and ham meat. Zongzi is a festival food for the Dragon Boat Festival in May in Changsha. Eating zongzi is also a traditional custom to commemorate the great patriotic poet Qu Yuan, and it is a memorial to Qu Yuan.
Hemp milk candy is mainly made of white sugar, glucose syrup, cream, milk powder, sesame seeds, cocoa butter, monosodium glutamate, salt, vanilla powder, etc., through the main processes of dissolving sugar, boiling sugar, cooling and molding. The surface of the sugar body is white, the middle is yellow, the texture is loose and slightly tough, the packaging is exquisite and the color is bright.
Liuyang fennel cake is a famous traditional product in Liuyang with a history of more than 300 years. It adopts a unique production method of crispy sugar bag and baking in a separate oven, with flour, tea oil, white sugar and maltose as main ingredients, and kumquat flower, wormwood fragrance, cooked sesame, cinnamon oil and broken rock sugar as auxiliary materials, and is refined through more than ten processes, such as mixing the skin with the core, rubbing the oil with the core, tearing the navel to wrap the cake, opening the skin and filling the core, forming and baking. The finished product is beautiful in appearance, slightly convex in face, golden and bright in fire color, crisp in surface, crisp in lippi, full in stuffing, soft and refreshing, and sweet but not greasy in oil. It has natural fragrance of fennel, cinnamon and sesame.
Liuyang Douchi "Tianma" brand Douchi produced in Liuyang County is delicious, fragrant, without hardness, impurities, odor and ash, and it is a good seasoning. And it is rich in nutrition, including sugar, protein, amino acids, fat, enzymes, nicotinic acid, vitamin B 1B2, etc.
Liuyang lobster sauce has a long history. The lobster sauce ginger unearthed from Mawangdui Han Tomb is similar to Liuyang lobster sauce, which has been around for 2000 years. In the Tang Dynasty, Daowu Mountain, Shishuang Temple and other big temples in Liuyang were full of incense, and monks from all directions came to the DPRK. They tasted the delicious aroma of lobster sauce in vegetarian dishes and traveled in bags, so Liuyang lobster sauce became famous all over the world, and it is still enduring today.
Baisha liquor is a famous liquor made from Baisha well water in Changsha Winery. Because of its good flavor and quality, it sells well all over the country and is a famous wine in Hunan. Its characteristics are: colorless and transparent, rich in Qu flavor, outstanding in sauce flavor, combining the strengths of Maotai and Huzhou, unique in style, mellow and soft, and sweet in aftertaste.
Liuyang County Winery, a small tune of Liuyang River, inherits the traditional craft, adopts scientific methods, selects the finest raw materials and is made by seiko. The wine is colorless and transparent, full of fragrance, full of alcohol and long aftertaste, and sells well in urban and rural markets. 1984 won the national silver award.
Furong Sanxian Hotpot Hotpot is a traditional diet in Hunan. It has a history of 1000 years. According to historical records, it can be traced back to the Eastern Han Dynasty. There are two kinds of hot pot materials, one is made of copper, which is used to rinse mutton such as sheep, chicken and pig; One is to use a small stove, which is filled with charcoal fire, and put a ceramic casserole on it. It is all fresh and old, so it can be cooked by guests, warm and harmonious, helping others to eat, hence the name "warm pot".
The raw materials of the three fresh hot pot in Furong Hotel are minced lean meat, eggs, Chinese cabbage, vermicelli, heart of green vegetables, eel (500g) and ham (50g cooked).
Method: Slice the ham, beat the eggs evenly, spread them into egg skins, cut the peeled eels into paste, add water, salt and Jiang Mo, stir them into paste, make fish blades, cook them in a cold water pot and remove them for later use. Add water100g to minced meat, appropriate amount of salt, and a little minced onion and ginger, and mix well. Half of them will be made into meatballs and cooked in hot pot, and the other half will be placed on the egg skin, and then they will be rolled into egg rolls, steamed and taken out for later use. At this time, put the broth, salt, monosodium glutamate and cabbage into the hot pot, and after boiling, put fish balls, meatballs, egg rolls, lettuce hearts and ham slices neatly on the noodle soup, which tastes particularly delicious and has a unique flavor. In order to meet the needs of customers, Furong Hotel has recently opened a "hot pot city", which can accommodate nearly 100 customers at a time.
Xiangbin Spring Roll Spring Roll is a traditional food among Changsha people, which has a history of thousands of years.
Spring rolls are characterized by crispy, soft, juicy and tender. The stuffing can be changed according to one's own taste. The specific preparation method is as follows: first, mix the flour with clear water in the basin and knead it repeatedly to form a water dough. Then heat the flat pan with low fire, grab the water dough with the right hand and keep throwing it, then bake it into a round thin cake with a diameter of 12 cm in the flat pan, take it out after peeling it with the left hand and flipping it slightly, and continue to throw the water dough with the right hand, and then bake another one. Baked dough should be neatly stacked and covered with a clean wet cloth to prevent the skin from drying up.
The stuffing of spring rolls is stir-fried with 500 grams of fat and thin pork shreds, added with wine, soy sauce, salt and monosodium glutamate, added with soup, and thickened. Remove the roots and old leaves of shepherd's purse (also known as cabbage) or Chinese cabbage and leek, wash and chop, and mix well with shredded pork.
When wrapping spring rolls, first uncover the dough sheets one by one, put them on the chopping board, put about15g of meat stuffing in each sheet, fold both ends, roll them into a flat tube shape of about 6 cm, and seal them with thin batter. Then put them into a medium-cooked oil pan one by one, and fry them until they are slightly yellow. The spring rolls made by Xiangjiang Hotel are exquisite in materials and advanced in technology, which can be described as the best in Hunan.
The best barbecue in Changsha: Needless to say, it must be the barbecue in Shazitang, and the griddle is cheap and delicious.
The best No.2 barbecue shop in Changsha: it's over there by the Provincial Sports Commission! Many people have the impression that it has been demolished, but in fact, wildfire never quite consumes them and they are tall once more in the spring wind. There are still many, even new shops, and the taste is good. Then I recommend some good roast chicken ~ ~ but I still recommend the sand pond, hehe ~
The best barbecue in Changsha is, of course, the Sifang Pingjinfan Community, which is the real barbecue street. There are almost 20 barbecue shops, and the business of each shop is good. Every barbecue there has its own characteristics. I mainly recommend Changjuge barbecue porridge! Although this shop has not been opened for a long time, the food is delicious and the service attitude is good. Friends who like barbecue can go there to have a look.
Changsha snack
Deep-Fried Fermented Tofu
Changsha flavor snacks. Fresh, fragrant and spicy, it is tender on the outside, with a unique flavor of "smelly and delicious", and it is said that "black as ink, fragrant as alcohol, tender as crisp and soft as velvet". Raw materials: high-quality soybeans, mushrooms, bamboo shoots, koji, lobster sauce, melanterite (ferrous sulfate) and vegetable oil. Method: Soybeans are soaked, ground, filtered, boiled, added with gypsum to make tofu, and then pressed into embryos. Soak the bean curd embryo in fermented water made of mushrooms, bamboo shoots, koji, Liuyang Douchi, melanterite and other raw materials (soaking for 3-5 hours in spring and autumn,1~ 2 hours in summer and 6-10 hours in winter). Deep-fry the fermented bean curd embryo in a hot oil pan over medium heat. Mix Chili oil, soy sauce, sesame oil, monosodium glutamate and chicken soup into juice, put it on a plate and pour it on stinky tofu. (Liu Pusheng)
night of the 15th of the first lunar month;Lantern Festival;yuanxiao
Order food in the new year. On the fifteenth day of the first lunar month, the Lantern Festival, there is a folk custom of cooking "glutinous rice balls", so glutinous rice balls are also called "Yuanxiao". In modern Changsha Lantern Festival, the production of Sanjizhai South Goods Workshop in Qing Dynasty is the most famous. It is white, tender and delicate, soft and sweet, and has a unique flavor. Raw materials: high-quality glutinous rice, high-quality rice with a ratio of about 5:1serving of glutinous rice, and sweet stuffing with white sugar, flour, rose sugar, fragrant strips and cooked sesame seeds. Method: Wash glutinous rice and rice, soak them in clear water for one day, rinse them once, drain them, and grind them into fine powder with a pulverizer or a stone chipper. The sweet and salty stuffing cores are respectively built into brick shapes with rectangular wooden planks, and then cut into pieces according to specifications after being placed slightly, and the pieces are cut into strips, and the strips are cut into dices. Sprinkle clear water on the stuffing to make it moist, put it into a net roller filled with glutinous rice flour, start the switch, make the stuffing roll quickly, wrap it with rice flour, and add new flour continuously according to the situation until the size of Yuanxiao reaches a certain specification. (He Qiujin)
New Year cake; rice cake
The unique seasonal food spots in Changsha. Soft and moist, fragrant and sweet, suitable for frying and soup cooking. In the past, every family bought it as a gift to relatives and friends, or as a breakfast and night snack during the Spring Festival. According to different ingredients, there are more than one variety 10, such as Babao, lotus seed paste, lard, osmanthus, rose and jujube paste. Take osmanthus rice cake as an example. Raw materials: 75 kg osmanthus rice cake requires 50 kg glutinous rice, white sugar 18 kg, osmanthus 1 kg and tea oil 1 kg. Method: Wash the glutinous rice, soak it in clear water for one night, and grind, hang, dry and sieve to make it into fine glutinous rice flour. Mix the glutinous rice flour with white sugar, mix it with boiling water, knead it into dough, put it on a clean white cloth and steam it in a steamer. Put the cooked rice into a tray with tea oil, flatten it, wipe the surface with a wet cloth to make it smooth, sprinkle osmanthus while it is hot (other varieties also press the required ingredients in time at this time, flatten it), cool it and cut into pieces. (Liu Pusheng)
deep-fried dough twist
Changsha features local snacks. The fried noodles are even in thickness, crisp and tender in texture, sweet and salty in taste and delicious in color. It is not only a snack, but also a dish. It is most famous made by Zhang Guisheng in the Fire Palace in the 1940s. There are two kinds of fried and boiled, fried crispy and fragrant, and ready to eat after frying; Boiled dumplings are fried dumplings, which are put into the original soup (black bean drum wrapped in gauze, boiled with pig bones, salt and whole dried pepper), boiled until the hardness is moderate, put into a bowl, and serve with chopped green onion and sesame oil. Raw materials: 500g of high-quality flour, refined salt10g, vegetable oil150g (actual consumption150g) are required for every 40 prickly heat. Method: Knead the flour and dough thoroughly with cold water dissolved with salt, brush a thin layer of vegetable oil on the dough, knead it into thumb-thick round strips, and stack them in pots in layers (brush one layer of oil on each plate to avoid sticking together). After the dish is finished, pour it on the surface of the table, re-knead it into thick round strips of chopsticks, stack it in a basin and cover it with a wet cloth for 20 minutes. Place the pan on a high fire and pour in the vegetable oil. Put the four fingers of the left hand together, palms facing inward, place the two ends of the round bar on the upper side of the index finger of the left hand and press it with your thumb. The right hand will cut off the round bar on the four fingers of the left hand from inside to outside and press it with the thumb of the left hand. Pinch the whole dough circle with the thumb and forefinger of the left hand, release the other three fingers, and then put the four fingers of the right hand into the circle, so that both hands naturally relax. Tighten the dough circle up and down one by one, and stretch the dough circle to about 20 cm long. Then, another person holds a bamboo chopstick in each hand to stretch the dough circle. When the oil temperature reaches 80%, the pot (at this time, the chopsticks are still stretching the dough circle) is fried until the dough circle is slightly hard, and the left chopsticks hold the dough circle and twist it slightly outwards, so that the dough circle is twisted. (Liu Pusheng)
Knot twist
A cheap and good food in Changsha in the old days. It is welcomed for its brown fragrant knot, durable chewing and long aftertaste. Invented by Zhou Fuyou, a city defense camp in Ding Yong in the late Qing Dynasty, Zhou's secret system was handed down by four generations, and eventually it was discovered by people with a heart and spread abroad. Raw materials: 650g of flour, 250g of sugar, 30g of sesame, 5g of fennel (roasted and crushed) and 0/500g of vegetable oil/kloc-(actual consumption150g). Method: put sugar and fennel into a bowl, pour in 300g of clean water, add flour, mix well, knead until smooth, take it out and put it on the table, then knead it into strips, and knead it into strips with a width of 7.5cm and a thickness of 6.6mm. Brush the surface of the strips with a row brush dipped in cold water, evenly remove sesame seeds, then slightly press it with a walking mallet, and then cut it into/kl. Put the pot on a medium fire, pour in vegetable oil, remove the pot from the fire when it is about 70% cooked, put the cut strips into the pot along the edge of the pot, hold the pot ears with both hands and gently shake them. When the strips in the pot are half floating, put them on the fire again and fry them with bamboo chopsticks until the color is dark yellow, and then take them out with a colander. (Zhu Yunhong)
Sisters tuanzi
Traditional snacks of Huogong Palace. Made of glutinous rice and rice as the main raw materials. Its shape is like water chestnut, its color is like a jade pagoda, its glutinous rice is soft, fresh and sweet, and its sugar and meat are double stuffing, sweet and salty. In the early 1920s, Jiang Liren and his two daughters were the best craftsmen. The Jiangs sisters are ingenious, making dumplings like juggling, attracting the audience to stop and watch, and can't help but buy some to taste, hence the name of the sister dumplings. Raw materials: 400g of rice, 600g of glutinous rice, 350g of pork belly, 0/00g of Beiliu sugar/kloc-,0/0g of sweet-scented osmanthus sugar/kloc-,0/50g of red dates/kloc-,0/5g of water-soaked mushrooms/kloc-,20g of soy sauce. Technology: Wash the glutinous rice and rice together, soak them in clear water for 4 hours (7 hours in winter), take them out and rinse them with water, put them in a basket to drain the water, and then add cold water 1250 g for pulping. Pour the pulp into a cloth bag, drain the water, take it out and pour it into a basin. Knead rice flour150g into a flat round cake, steam it in a cage, take it out, mix it with other raw flour, and smooth it. Wash and remove the core of jujube, chop it into jujube paste, put it in a bowl, steam it in a cage with high heat for 1 hour, and take it out. Heat the wok on a low fire, add cooked lard, first add Beiliu sugar and stir-fry to dissolve, then add jujube paste and sweet-scented osmanthus sugar, stir-fry evenly, and then take out the wok and put it into a bowl to form sugar stuffing. Wash pork belly, chop it into minced meat and put it in a bowl; Mushrooms are pedicled, chopped and poured into a bowl with refined salt and monosodium glutamate. First, they are mixed twice. Then, soy sauce and appropriate amount of water are poured in several times (the amount of water added depends on the dryness and thinness of the meat stuffing), and stirred in one direction. After the water is fully absorbed by the meat, it becomes the meat stuffing. Rub the dough into strips, pull it into pills (each weighing15g), round it one by one, pinch it into a nest in the middle with your fingers, and put in sugar stuffing and meat stuffing respectively. After pinching the mouth, pinch the sugar stuffing into a round shape, and pinch the meat stuffing into a sharp corner or other shapes to show the difference. Steaming on high heat for 10 minute. (Liu Pusheng)
Dragon fat pig blood
Changsha flavor snacks. Pig's blood is tender, and it is still like a dragon's liver and chicken's fat, hence the name. It is still one of the eight snacks in the Fire Palace. Raw materials (20 portions): 500 grams of fresh pig blood, 25 grams of winter vegetables, 25 grams of pickled mustard tuber, 25 grams of cooked lard, 50 grams of refined salt, 5 grams of monosodium glutamate, 25 grams of chopped green onion, 50 grams of soy sauce, 0.5 grams of pepper, clear pork bone soup 1800 grams, and sesame oil 15 grams. Production: 1. Prepare a square flat-bottomed wooden plate1piece, put warm water1500g, add 25g of refined salt, put fresh pig blood into the plate and stir well. After solidification, cut it into1.6cm wide and 0.5cm with a piece of bamboo. 2. Put the wok on a strong fire, pour in the pork bone broth, bring it to a boil, then remove the cooked pork blood slices and pour them in, and boil them for later use. 3. Wash the winter vegetables and pickled mustard tuber, cut them into fine powder, and put them into 20 bowls evenly with refined salt, soy sauce, cooked lard and monosodium glutamate. Spoon the pork blood slices and soup into a bowl, pour sesame oil, sprinkle chopped green onion and pepper. (Yang Zhangyou Lin Shide)
Green bean paste
Hunan is famous for its sultry summer season, and mung bean is one of the popular summer foods, because it can clear away heat and detoxify, relieve summer heat and benefit water. The mung bean paste is especially popular, which is not only prepared at home, but also sold by many vendors along the street. Wash mung beans, add water and cook them on high fire until they are half done. Leave the fire to dry, pour them into a sieve to wipe off the skin, then pour them into a pot, add water and cook them with low fire until they are melted, then filter out the bean juice with a gauze bag, boil and add soft sugar. Its color is light green and pleasing to the eye, its mouth is soft and sweet, meaning cool and refreshing, which is very gratifying, especially for cold drinks. (Zhao Xing)
noodles in soup
Traditional popular pasta. Taking Ganchangshun noodle restaurant as the representative, the soup is delicious, the oil code is fresh and tender, and the noodles are fragrant. Historically, there have been signs such as "from the pot", "with quick drying", "dissolving and discharging", "light picking", "heavy picking and light covering", "double oil", "code-free to the original", "code-free to cross the bridge", "green-free" and "red-free", which have made the noodle restaurant a folk landscape in Changsha, and the diners and viewers are in high spirits. Raw materials: 50 kg of Fuqiang powder, 2.5 kg of fresh eggs, appropriate amount of alkali and water. Technology: Mix the rich and strong flour, fresh eggs and alkaline water, put them into a dough mixer, mix well and cook them, and then refine them into fresh egg wet noodles with uniform thickness and short length through kneading, pressing and cutting. According to customer's requirements, put the seasonings such as lard, soy sauce, monosodium glutamate and chopped green onion spices into a bowl, add fresh bone or chicken stock soup, boil the noodles, put them into a bowl and cover them. (Zhu Yunhong)
rice noodles
Traditional rice snacks. In 1930s, Hutchison rice noodles were the most famous. The vermicelli is white, soft, uniform in thickness, even in cutting, with tension, exquisite in cooking oil, delicious in soup and prosperous in vermicelli shop. Raw materials: first-class early rice. Technology: Wash the rice cleanly, mix it properly, grind it by hand (machine, pulp is thick and thin, thick and thin is suitable, steam it in one fire, the thickness is consistent, and the cut strips are required to be uniform and strip-shaped like leek leaves. Take beef as an example, you choose the best beef, cut it into strips along the grain, soak it in cold water to remove blood stains, then change it into small pieces, after cooking, filter out impurities from the original soup, boil it with high fire, simmer it with low fire, and add seasonings such as anise, Shaoxing wine, cinnamon, rock sugar, red dried pepper, etc., and scald the rice noodles when eating. (Liu Pusheng)
Dry fried chicken oil eight-treasure rice
Traditional halal food used to be exclusively produced by Xu Changxing Roast Duck Restaurant in Changsha. Eight-treasure fruit rice was originally a popular dessert in Hunan, which can be served as both a feast and a snack. Fire Palace has "eight treasures glutinous rice and fruit rice" which is very popular. Xu Changxing Roast Duck Restaurant caters to Changsha people's hobby, and it has been transformed into dry fried chicken oil eight-treasure rice, which is crispy on the outside, soft on the inside, ruddy and translucent, and sweet and glutinous. Once it was launched, it became famous for a while. Raw materials: 300 grams of glutinous rice, 250 grams of red dates, 50 grams of white lotus, walnut kernel, peanuts and ginkgo, 25 grams of raisin and longan meat, 50 grams of Joe cake, appropriate amount of red melon and green plum, rose sugar 15 grams, red cherry 25 grams, crystal sugar 100 grams and white sugar 250 grams. Technology: Wash the glutinous rice, soak it in clear water for 4-8 hours, rinse it, drain it, steam it on high fire for about 40 minutes, wash the red dates, steam it in a cage for about 15 minutes, take it out, peel and remove the core. Lotus seeds, walnuts and peanuts are soaked in boiling water, peeled and evaporated in a cage, Joe cakes are seeded and cut into small pieces, rock sugar is cut into small pieces, longan meat and raisins are soaked in warm water and washed, and red melons and green plums are cut into small pieces; Add the above ingredients into glutinous rice, mix well, add rose sugar and chicken oil, and steam in a cage for about one hour; Put the pot on fire, pour in vegetable oil and bring to a boil. Pour the steamed eight-treasure glutinous rice into the pot and fry until both sides are yellow cakes. Take it out of the pot and put it on a plate. Sprinkle cherries and sugar. (Huang Zengfu)
wonton
Wonton, also known as dumpling bait, has a long history, both in north and south. It is also very popular for Changsha people to eat wonton, which has been popular throughout the ages. According to the report of Hunan Commercial Habits in Qing Dynasty, "There are dumplings and baits in the provincial capital, which also sell sliced noodles and glutinous rice balls. At night, they shake copper plates and knock the Xiao Mu bang as the number, until the fourth or fifth watch." In the 1920s, Changsha was most famous for its "Shuang Yan Wonton Shop". Raw materials: flour100g, fresh pork (fat 3 and lean 7) 340g, red shavings powder 50g (actual consumption15g), soda ash 2g, soy sauce 20g, salt10g, monosodium glutamate 3g, winter vegetables 50g and chopped green onion/kloc. Production: Knead the flour with alkali and cover it with a wet cloth for 5 minutes. Put the red shavings powder into a cloth bag, and tie the mouth of the bag tightly for dusting. After the noodles are cooked, plant 60 wonton skins 8 cm square and cover them with wet cloth for later use. In order to prevent adhesion in the process of leather making, it should be evenly spread with a powder bag at the right time. Chop pork into minced meat, add 6 grams of salt and mix well, then pour about 200 grams of water, and stir vigorously while pouring, that is, into minced meat. Scrape a little meat stuffing with a small bamboo piece, put it in the center of the leather and turn it inward. One leather is glued up by the meat stuffing, and the other hand catches it, pinching the leather and wrapping the bamboo pick. Take out bamboo picks and pinch them into a tail-cutting shape. Boil chicken (or pork bone) broth on low fire, wash and chop the winter vegetables, put the pot on high fire, add water1000g to boil, and put the wonton in the pot. Prepare 4 bowls, put cooked lard, soy sauce, salt, chopped green onion, monosodium glutamate and winter vegetables in the bowls respectively, and scoop chicken (or pork bone) clear soup. After the wonton is cooked until it floats, scoop a small amount of cold water into the pot. When the water is boiled again, scoop it into a bowl (each bowl 15) and sprinkle with white pepper. (Wang Ping)
Patty with turnip shreds
Seasonal snacks in Changsha. It was originally a refreshment made in a teahouse. Crispy outside and fresh and soft inside, with distinct layers and unique fragrance of radish. At the beginning of the 20th century, Dahua Zhai and Fuzhichun teahouses had the best quality, and snack vendors also provided them later. After the 1950s, the system made by Chen Kaichuan, an old pastry chef, was the most famous. In the 1980s, it was first recommended by his disciple and special pastry chef Xie Gongchen. 1986 Thanks to foreign aid, he specially made radish cakes when entertaining the President of Rwanda. After tasting it, the president was very satisfied and said, "I have eaten famous dishes from dozens of countries, but the radish cake in China tastes the most beautiful." Raw materials: every 20 radish cakes need 300g of flour mixed with water, 200g of crispy noodles, 750g of white radish, 50g of cooked ham100g, 50g of golden hook, 50g of fresh pork100g, monosodium glutamate, salt, scallion, garlic stalks, soy sauce, sesame oil and pepper, and vegetable oil. Method: wash and peel the white radish, cut it into shreds, marinate it with salt, and squeeze out the water; Clean fresh pork and chop it into minced meat, soak it in golden hook and chop it into powder, chop cooked ham into powder, cut green onion and garlic stalks into shreds. Mix the above materials with the reed, then add monosodium glutamate, soy sauce, sesame oil, pepper, etc. and mix well to make stuffing, and divide into several parts; Divide the water-mixed flour and the crispy flour into 20 pieces respectively, first flatten the water-mixed flour, pack it into the crispy flour, then flatten it, roll it into a tube with a dough-kneading stick, then roll it into a tube with one end, then roll it into a tube with one end, then roll it into a round skin vertically, and put in a portion of radish stuffing, and pack it first. (Liu Pusheng)
Sweet potato Baba
Hunan has less arable land and many hills, so it is appropriate to plant sweet potatoes as staple food, so there is an old saying: "Sweet potatoes are half a year's grain." Therefore, a variety of sweet potato foods have been created, and sweet potato Baba is one of them. It's crispy outside and soft inside, fragrant and sweet. It's quite pleasant to buy one or two pieces at street stalls and eat them while walking. Production: 1, the sweet potato is washed and peeled, cut into dices and put into a pot; Take another pot, add flour, raw flour and refined salt, pour clear water and stir into batter, then put down the diced sweet potatoes and mix well, and wake up for 30 minutes. 2. Heat in an iron pan, pour in a half pot of tea oil and cook to 170℃, spoon in sweet potato powder slurry in a flat-bottomed iron pan, stir well, fry in exothermic oil until the potato slurry is solidified until both sides are golden yellow. (Zhao Xing)
Sugar oil Baba
Changsha traditional glutinous rice fried food. Sweet and soft, crispy outside and tender inside, it has long been a food for Changsha residents. There are small stalls in the streets and alleys to make and sell, and the production methods are also different. Raw materials: 750g glutinous rice flour, 250g sticky rice flour, 0/000g tea oil/kloc-and 0/75g Beiliu sugar. Production: 1, pour glutinous rice flour and sticky rice flour into a basin, add 550g of clear water and rub into a dough, put a piece of about150g into a small dish, flatten it into a steamer and steam it, take it out and add the dough, and rub it into a white and smooth dough. 2. Take out 40 powder pellets, rub them into pellets one by one, and put them on a wooden board with a wet cloth. 3. Put the wok on medium heat, pour the tea oil to burn off the smell first, add the Beiliu sugar, and dissolve the sugar and oil into brown sugar oil with a small shovel; Pick up the pellets, lightly press them into a round cake shape, and put them into a sugar oil pan; Gently push the biscuit with a spatula, while pushing and pressing, and pour sugar juice on the biscuit continuously. After the biscuit floats on the sugar oil surface, fry it for a while, scoop it up with a spatula, put it into a leaky rack, drain the sugar oil, and shovel it into a dish. (Zhang Lihang)
deep-fried dough stick
Common popular snacks. Thick and golden, crisp and crisp, fresh and salty and refreshing. Alum is ground into powder, dissolved in water, and then soda ash is put, that is, white splash appears in clear water, and salt is put after the splash disappears. When the water quality is thick and white, you can add flour and mix it quickly, press it into dough, let it stand for 20 minutes, then put it on the chopping board, divide it into three parts evenly, raise the pressure for two or three times, rub it into thick strips and put it into a big oil-swept basin. Brush a layer of oil on the edges of the strips, put the three strips close together, and cover them with wet cloth for 6 ~10 hour (summer ~ winter) to make the noodles completely loose and flexible. Take a strip of fried dough-strips noodles, put it down, lightly sprinkle some flour on it, then gently stretch it, roll the noodles into a long strip with a thickness of 0.5cm and a width of 8cm with a walking hammer, and the oil temperature in the oil pan will be about 2 10℃. Cut two strips (width10.5cm) with a special fried dough-strips cutter, and take the first one. Gently stretch it for about 30 cm, let go of your left hand, and twist it inward with your right hand to make the noodles roll into a twist. Then grab the left end with your left hand and lift it up and put it down in the oil pan. Roll a few times with long bamboo chopsticks, and you can see the expansion of fried dough sticks. Deep-fried until golden brown.
Suoluo
Flavor snacks are popular in Changsha and surrounding areas. In the midsummer night, citizens flock to the street to eat snails and drink beer. Production: Take back the screw with shell, leave it in water for 0/~ 2 days, remove the tip of the screw with a special hay cutter shovel, wash it, heat the pot with oil, add the screw with shell, stir-fry it, and then add spices, wine, onion, ginger and garlic. Stir-fry dried Chili powder and dried sour vegetables, add a little bone soup to adjust the taste, add perilla leaves and chopped green onion after quick drying, take out the pan, count the sesame oil and serve. Spicy, perilla-rich, no muddy smell, and the meat is lingering. (Cheney Chen)
taste shrimp
Flavor snacks. Popular in Changsha and its surrounding areas. It is popular because of its spicy and delicious taste, and it is also an essential food for drinking beer in summer night. Food stalls all over the street have their own secrets and different flavors, but they are all inseparable from a spicy word. Diners are sweating like a pig, full of spicy food, and still enjoy themselves. Production: 1, take lobsters produced in the lake area, remove the head shell, gills, especially between the eyes under the belly, cut off the middle tail, press the mud line (i.e. sand intestines), open the back of the shell, and crack the tongs legs for later use. 2. Add cooked oil, add shrimp into a hot pot, stir-fry until it turns red, add a little ginger rice, garlic rice, rice wine, thirteen spices powder or star anise cinnamon, add garlic rice, ginger rice, refined chicken powder and a little bean board, stir-fry, add bone soup and cook for about 20 minutes, and add perilla. (Cheney Chen)
Braised pork knuckle
Changsha traditional flavor food. It can be served as a snack or as a dish. Ingredients: clean pig's feet, salad oil, salt, monosodium glutamate, cooking wine, soy sauce, sugar, white sugar, chopped green onion, ginger, onion handle, cinnamon, star anise and whole dried pepper. Method: the pig's feet are cut into pieces and blanched; Stir-fry ginger, onion stalk, cinnamon, star anise and whole dried pepper, put pig's feet to dry water, cook cooking wine, sugar, soy sauce, stir-fry and add water, adjust the taste, and simmer until crisp and rotten. When eating, pick out ginger, onion and spices, put them in a bowl and sprinkle chopped green onion.
Spicy Hot Pot
Changsha flavor snacks. The main ingredient is sweet potato powder (round rice noodles or vermicelli can also be used instead). Thick and spicy. A bowl of hot sweet potato powder was served, sprinkled with chopped green onion and dried pepper, and covered with golden red oil. You can also add twenty or thirty kinds of materials, such as coriander wrapped in bean skin, yellow snail, potato chips, kelp chips, mushrooms and lotus root chips, in addition to meat dishes such as chicken, beef and pork. Order a good dish, the shopkeeper cooks it, and serve it in a spicy and fragrant soup.