Seasoning: salt, sesame oil, soy sauce, vinegar, monosodium glutamate, ginger foam, chopped green onion, etc. Production method: branding. Add water to the flour, knead a little salt and move thoroughly (the ratio of water to flour is1:6), heat the pan, brush the oil and dry it, then grab the dough with your left hand and roll it to the bottom of the pan to form a round thin skin with a diameter of 9 cm, and immediately lift it with your right hand, so as to make dozens of Zhang Chun rolls, and steam it in a steamer to make it soft and convenient for food packaging. Blanch the mung bean sprouts, kelp, celery and bracken in boiling water, and put them into small dishes. Add soy sauce, vinegar, monosodium glutamate, sesame oil, ginger foam, chopped green onion and pimento into the small bowl to make juice. Put all kinds of shredded vegetarian dishes into the skin of spring rolls and wrap them into a pocket shape with a big top and a small bottom. Add crisp soybeans and pour the pepper juice.
Flavor features: vegetarian dishes are crisp and tender, sour and refreshing, appetizing and invigorating the spleen. It is a famous snack popular in Guiyang.
Technical essentials: the ratio of water to flour must be well mastered, and the action should be fast and skillful when spreading the skin.
Guiyang snacks siwawa
Raw materials and seasonings: flour, peanuts, soybeans, radishes, carrots, kelp, Schizophyllum, mung bean sprouts, salted vegetables, kohlrabi, black kohlrabi, sour radishes, nest bamboo shoots, cucumbers, leeks, bracken, fine vermicelli, shallots, ginger, salt, pepper noodles, pepper oil, sesame oil, soy sauce, vinegar and monosodium glutamate.
Production method:
1, add water and a little salt to the flour and knead it evenly (the ratio of flour to water is 6:1), heat a little oil in a flat pan, but dry it immediately with a cloth (it is better to stick the pan without sticking it, and you can't peel it if there is too much oil)), grab the dough with your left hand and knead it, then press it to the bottom of the pan to form a round thin skin.
2. Fried peanuts, soaked soybeans for 4 hours to drain water, fried them, chopped shallots into chopped green onion, chopped ginger into Jiang Mo, diced salted vegetables, kohlrabi, black kohlrabi and sour radish, cut celery, leeks, bracken and fine vermicelli into pieces and blanched mung bean sprouts with boiling water respectively, and shredded kelp, radish, carrot, celery, nest bamboo shoots and cucumber, and cut two pieces into pieces for later use.
3. Mix chopped green onion, Jiang Mo, salt, chili paste, pepper oil, sesame oil, soy sauce, vinegar and monosodium glutamate into water for later use.
4, when eating, put a small dish on the top skin and add all kinds of processed vegetables, roll it up and add crispy peanuts and crispy soybeans, and pour it with water to eat.