Husband and wife sliced lung
Fifty years ago, there are Guo Zhaohua, Zhang Tianzheng husband and wife, to the production and sale of spicy beef sliced lung for the industry, the two men from the basket to sell, set up stalls to customers to set up a store business. They sold slices of lung actually cow scalp, cow heart, cow tongue, tripe, beef, and do not use the lung. Focusing on the selection of materials, production of fine, well seasoned, loved by the masses. In order to distinguish it from other slices of lung, it is called "husband and wife sliced lung". The slices of husband and wife's lungs are large and thin, sticky and flavorful, spicy and fragrant, and tender.
Materials:
100 grams of beef, 100 grams of beef tongue, 100 grams of beef scalp, 150 grams of beef heart, 200 grams of tripe, spices (star anise, Sannai, fennel, fennel, grass berries, cinnamon, cloves, ginger, etc.), salt, red oil chili pepper, pepper, pepper, sesame seeds, ripe peanuts, soybean oil, monosodium glutamate, celery, each in appropriate amounts.
Method:
1. cut the beef into blocks, with beef miscellaneous (cow tongue, cow heart, cow scalp, tripe) together rinsed, with spices, salt, pepper flour and other various seasonings brine, the first to boil with fierce fire after turning to use a small fire, brine to the meat meat material poi and not rotten, and then fished out and cooled, cut into large thin slices, standby.
2. Wash celery, cut into 1 cm long section. Sesame seeds fried and cooked flowers and together pressed into the end of the spare.
3. dish into the cut beef, beef, add marinade, soybean oil, monosodium glutamate, pepper, red oil chili, sesame seeds, peanut rice and celery, mix well that is to become.
Jong dumplings
Jong dumplings are thin-skinned and tender, salty-sweet and slightly spicy, fresh and smooth.
Materials:
500 grams of semolina, 500 grams of pork leg meat, copy soy sauce, monosodium glutamate, pepper, Sichuan salt, ginger, green onion, garlic, red oil chili, cooking wine, sesame oil, 1 egg.
Method:
1. The onion, ginger pat broken, soak water moderate. The pig fat lean meat cut into pieces, with the back of the knife to pound mushy tendons, chopped finely with a knife into mud, put into a basin, add Sichuan salt, cooking wine, monosodium glutamate, pepper, egg, and well. Then add the soaked onion and ginger water, stir hard into the sesame oil, and then continue to stir into a thick fine dumpling filling.
2. Put 450 grams of fine flour on the board in the shape of a "concave", put in water and knead into a small dough, and then cut into 100 pieces of dough. With 50 grams of flour as a complementary powder, respectively, rolled into a diameter of 5 centimeters the size of the round skin spare.
3. Wrap the filling into the skin, fold it into a semicircle, and pinch the edges together to form a dumpling blank.
4. Boil the water in the pot, put the dumplings, cook them, pick them up with a slotted spoon, drain them and pour them into a bowl, then put in the copied soy sauce, monosodium glutamate (MSG), chili peppers in red oil, and garlic puree to make them.
Lai Tangyuan
Lai Tangyuan has a history of 100 years. The owner, Lai Yuanxin, has been cooking and selling soup dumplings along the streets of Chengdu since 1894, and the dumplings he makes are not rotten when boiled, do not reveal the filling, do not muddy the soup, do not stick to the chopsticks, do not stick to the teeth, do not get tired of the mouth when eaten, and are moist and sweet and smooth and soft and sticky, making them Chengdu's most prestigious snacks. Nowadays, Lai Tangyuan has maintained the quality of the old famous snacks, with its smooth white color, glutinous skin, sweet aroma, heavy oil, and rich nutrition.
Materials:
500 grams of glutinous rice, 75 grams of rice, 70 grams of black sesame, 300 grams of powdered sugar, 50 grams of flour, 200 grams of oil, sugar and sesame sauce.
Method:
1. Glutinous rice, rice washed, soaked for 48 hours, hemp before washing again. Grind into a thin pulp with the right amount of water, put it into a cloth bag and hang it dry to become Tangyuan noodles.
2. Sesame seeds to impurities, scrub clean, fry with a small fire, fried incense, with a rolling pin into a fine surface, add powdered sugar, flour, chemical lard, kneaded and mixed well, placed on the board pressed, cut into 1.5 cm square block, standby.
3. Add water to the dumpling noodles, knead well, divide into 30 lumps, and wrap the small square hearts into a ball-shaped dumpling billet.
4. Boil a large pot of water, put the dumplings do not open, until the dumplings float, put a little cold water, keep rolling but not boiling, dumplings tumbling, heart cooked, soft skin is cooked.
5. When served with sugar, sesame sauce on a small plate for dipping.
Long Dumplings
Long Dumplings, with its thin skin and tender filling, smooth and fragrant soup, and thick white color, is one of the best snacks in Rongcheng. The name of Dragon Handicap is not the owner's name, but the three fellows in the "Thick Flower Tea Garden" negotiated the opening of the handicap store, and took the name "Dragon", which is the harmonic sound of "Thick", and it also means "Dragon".
Materials:
500 grams of semolina, 500 grams of pork leg, broth, pepper, monosodium glutamate (MSG), ginger, sesame oil, Sichuan salt, chicken oil, 2 eggs.
Method:
1. Put the flour on the board in the shape of a "concave", put a little salt, knocked into the egg 1, then add water to mix, knead and become dough. Then use a rolling pin to roll out the dough into a paper-thin sheet, and cut it into 110 four-finger-square sheets.
2. will be fat three lean seven proportion of pork with the back of the knife to pound mushy tendons, chopped into a fine mud, add Sichuan salt, ginger, egg 1, pepper, monosodium glutamate, mix well, mixed with the right amount of water, stirred into a dry paste, add sesame oil, mix well, made of stuffing standby.
3. The filling is wrapped into the skin, folded into a triangle, and then the left and right corners of the center folded up and bonded into a diamond-shaped crib sheet.
4. Use a bowl to put Sichuan salt, pepper, monosodium glutamate (MSG), chicken oil and broth, and fish in the cooked copra.
Three Cannons
Three Cannons of glutinous rice is soft and sticky, sweet and savory.
Materials:
1000 grams of glutinous rice, 150 grams of brown sugar, 50 grams of sesame seeds, 250 grams of soybeans.
Method:
1. Wash the glutinous rice, soak for 12 hours, and then wash, pour into the steamer, steam over high heat, sprinkle 1-2 times in the middle of the water, and then turn out of the steam and pour in the barrel, mixed with an appropriate amount of boiled water, with a lid on the cover, to be the water into the rice, pounded with a wooden stick velvet (or stranded into velvet with the winnowing machine), that is, into the patty cake billet.
2. Brown sugar into 300 grams of water, boiled into sugar juice. Sesame seeds, soybeans, respectively, fried, ground into fine powder.
3. patty cake blanks into 10, and then each divided into 3 lumps, that is, by hand, 3 times, continuously thrown to the wooden plate, issued by three times and popped into the dustpan with soybean noodles, so that each lump are evenly wrapped in soybean noodles, and then drizzled with sugar, sprinkled with sesame noodles that is.
Dan Tan Noodles
Dan Tan Noodles have been served in Chengdu for 40 to 50 years, and they come from a noodle stretcher sold by hawkers along the street. At one end of the stretcher is a pot stove, and at the other end are noodles, bowls and prepared seasonings, which are eaten as they are served. Nowadays, Chengdu's famous dan dan noodle store is located next to the Chengdu Cultural Palace. It is characterized by thin noodles, crispy meat, seasoning with green onions, sprouts, lard, slightly soupy, fresh and refreshing, spicy not heavy and slightly sour.
Materials:
500 grams of flour, Deyang soybean oil, monosodium glutamate, red oil chili pepper, eggs, lard, pea tips, good soup, vinegar, green onion, sprouts, soybean meal, pork, each appropriate amount.
Methods:
1. Flour and eggs with water and dough, rolled by hand into fine leek leaf noodles. Soy flour is used as a loose powder when rolling out the noodles.
2. Put soybean oil, vinegar, monosodium glutamate (MSG), red oil chili pepper, good soup, chopped green onion and chopped sprouts into 12 bowls.
3. Chop the pork into mung bean size particles. Put melted lard in the pot, when the oil is hot, put pork, drain the water, add salt, soybean oil, coloring, until the spit oil meat crispy golden yellow that is up.
4. pot of water boiling, put the noodles cooked, respectively, fished into 12 bowls with seasoning, and pea tips into each bowl, put a good meat on top of the shame that is.
Beijing Cold Noodles
Founded in Nanchong at the end of the Qing Dynasty. Founder Xie Tianlu in Nanchong ferry shed selling cold noodles, its cold noodles tender and refreshing, spices spicy flavor, and gradually sold the fame, Xie's family has been specializing in the sale of cold noodles for generations, and then formally run the North Sichuan cold noodles store. Now spread throughout the province, become a famous snack.
North Sichuan drying powder since its introduction in the late Qing Dynasty, with its unique red spicy flavor mellow, fresh and refreshing Sichuan style reputation in Sichuan, has been passed down to this day.
At that time, the former Nanchong County, Jiangcun Dam farmer Xie Tianlu, in the middle of the ferry shed to sell tandan cool powder, his cool powder production is fine, from the grinding and stirring to seasoning, flavoring are unique, the pedestrians tasted all praise, Xie cool powder will have a reputation. After that, farmer Chen Hongshun studied Xie Liangfen production process, take its strengths and improve, Liangfen production process has been further improved. He chose to use fresh white peas with a small mill to grind fine, very concerned about stirring the fire, made by the cold noodles fine and tender, soft tendons, bright and opaque, fine and continuous, seasoning with flavor, more artisanal. Soon, Chen Liangfan will be famous in the north of Sichuan, "Sichuan Liangfan" also spread. So far, some cold noodles stores in Nanchong and Chengdu-Chongqing are still using "North Sichuan cold noodles" as their signboards, and their business is booming and flourishing. The old generation of proletarian revolutionaries Zhu De, Luo Ruiqing, when he returned to Nanchong to inspect the work, he had a special taste of Sichuan cold noodles.
The reason why Sichuan cold noodles are famous is not only the production of cold noodles with unique characteristics, but also the main mix is very sophisticated. The main ingredients are chili, pepper, ginger, green onion leaves, rock sugar and other mixed red oil, as well as selected garlic mashed garlic, can be described as color, aroma and taste, unique flavor.
Milk Soup Noodles
Milk Soup Noodles, as its name suggests, has a milky soup, white in color and thick but not greasy. The soup is made from pork bones. Before simmering the "stick bone" (i.e., legs, shins, etc.), repeatedly rinsed, into the pot of boiling water to simmer for a few moments, and then rinsed, and then pounded the bone, simmering over high heat until the soup is thick and becomes milky white. The soup is seasoned with pepper, monosodium glutamate (MSG) and salt mixed with vegetable oil. When eating, the milk soup into the bowl, fishing into the boiled thin noodles, plus noodles shao. eat with soy sauce and chopped fresh green sea pepper, or "bowl of chicken" (i.e., cold chicken slices) is. The bowl is not filled with red pepper, so it is also known locally as "noodles in clear soup". It is a cheap, tasty and nutritious morning snack.
Stewed Chicken Noodles
Yibin special stewed chicken noodles, strict selection of materials, fine workmanship, milky color, salty and mellow aroma, smooth in the mouth. 1990 August won the "Sichuan Provincial Flavorful Snacks" Gold Medal. 1992 September won the "Sichuan Provincial Famous Snacks" Gold Medal.
The food was awarded the gold medal of "Sichuan flavor snack" in August 1990 and "Sichuan famous snack" in September 1992.
Stewed Chicken Noodle is RMB 1.2/50g; Eel Noodle is RMB 1.4/50g; Beef Noodle is RMB 1.5/50g; Sanshui Noodle is RMB 1.0/50g; Spicy Chicken Noodle is RMB 1.5/50g; and Mouth Ground Noodle is RMB 1.0/50g.
4. Guanghan Tangled Rabbit
Origin: Guanghan, Sichuan, China.
Technology: Guanghan tangled rabbit selection of fat, subcutaneous fat full of live rabbits, aimed at the carotid artery, a stick to death, and immediately use hemp rope cool hanging skin. While the blood is not all solidified before the rapid peeling, from the hind legs to open the knife, scratching the skin do not hurt the meat, the two legs after the skin is torn open, cut off the tail, from the buttocks with a knife gently cut open, and pull the skin with the hand, straight to the neck, and then cut off all the rabbit skin, then open the gut, chopped off the feet, claws washed with water and put into the tank. Every 100 fresh rabbit with salt 5 city pounds, 0.5 city pounds of ginger, pepper 1 city two, layered stacking a layer of rabbit, a layer of auxiliary materials, the head and legs to salt heavy, waist salt should be light. A day later, up and down on the flip, and then marinate for a day after the jar, add sauce, bean drums, soybean oil, sugar and other accessories. Plus monosodium glutamate, pepper, pepper, five-spice powder mixed and crushed into fine powder, and adjusted into a paste, evenly coated in the fishy cavity and scratched the deep muscles of the legs. At this time, about 2.5 meters of hemp rope, from the back legs wrapped around the neck to the front clip, the abdomen should be wrapped round, wrapped around the side of the shaping, until the bundle tightly tied into a thin strip cylindrical. Wrapped cooled in a ventilated place, to be 1 to 3 days after the finished product. Food method, generally used to take out the first placed in warm water rinsing clean, chopped into large pieces, put the pot to cook, can be eaten. Its color and luster uniform, taste fresh and tender, muscle tight.
Features: it is reddish in color, tender meat, fresh flavor long, and high protein, low fat.
Zitong Crispy Cake
Also known as: "Thin Crispies", Tribute Cakes
Origin: Zitong, Sichuan, China.
History: Tang Tianbao years of the Anshi Rebellion, Emperor Xuanzong took refuge in Shu, passing through Zitong on the pavilion store, some people to the cake tribute, Emperor Xuanzong tasted greatly appreciated, so Zitong cake in Chang'an gradually known, talked about from time to time and called it a tribute to the cake. This shows that its production history when in more than a thousand years.
Technology: flour, lard, vegetable oil, sugar, sesame as the main ingredients. Its production, the first flour to do fermented noodles, and dry noodles mixed and blended, no longer fermented; two noodles and peanut oil and noodles, add sugar or salt, pepper and kneaded into the cake embryo, and then baked with a double-sided shine, to master the right temperature, baked until crispy. After baking, overlap on a flat plate, pressurized cooling, 10 minutes after spreading, sopping, that is, the finished product.
Features: yellow color, bright, round as the autumn moon, to the texture of crispy, sweet dregs known. And long storage color, aroma, taste, shape unchanged, with its fine workmanship, unique flavor and famous in ancient and modern times.
Fireside sub-beef
Fireside sub-beef is the ancient salt traditional specialty of the best products, the objective existence of the quality and flavor, thin as paper, crispy and long and famous. Fireside sub-beef originated in the Qing dynasty during the dry years, so far there have been more than 200 years of history, its selection of strict, fine knife work, craftsmanship, unique flavor, fragrance, long aftertaste. By the Zigong food company cured products processing plant production of Ziwei brand fire side of the sub-beef is following the 1988 Ministry of Commerce Award for quality products and the first National Food Expo Silver Medal and then won the Bashu Food Festival Gold Medal.
Fish skin peanuts
Fish skin peanuts are crispy, sweet and salty, and delicious. The main raw materials are peanut kernels, cake flour, sugar and so on. It is carefully made through the process of sugar making, coating, baking, sauce and so on.
White Orange Sugar
White Orange Sugar is a traditional specialty of Hechuan. Created in 1902, it is produced by "Wuhezhai" sugar store in Hongwuhui, Sanhui Dam. The product is white and transparent, fragrant odor, sweet and not greasy, the entrance to the dregs and other characteristics. Not only nutrition, but also. Cough. Smooth the qi. Resolve phlegm. Nourish the face. The medicinal efficacy of beauty. Republic of China 15 years (1926), the Sichuan army 28th army third division commander Chen Shunong stationed in Hechuan, passed through the Sanhui Dam, tasted the white orange sugar, greatly appreciated, wrote a poem on the spot: "Junjia skillfully made white orange sugar, the ground Lee and both long, after tea and wine tasted a few slices, full of sweet taste long". Later, Chen Shunong organized a five-county joint exhibition in Hechuan, and the white orange sugar was awarded a gold plaque. （In 1989, it was awarded the title of high quality food by Chongqing Municipal People's Government. (2000) won the Hechuan City, consumer satisfaction with food.
Eel and Egg Rolls
Ingredients:
15 grams of grilled eel skewers, eel cut into 1-centimeter sections, 1 egg, 1 tbsp. fish stock. Cooking wine 1/2 tsp. Salt and soy sauce A pinch of each. After cracking the egg into a bowl, add the stock and seasonings and mix thoroughly, oil to taste. When the eggs are half-cooked, place the eel across the spread eggs and roll it up.
2. Wipe the oil on the pan with a greaseproof cloth, move the rolled egg rolls to the oiled area, so that the unoiled area is also coated, then pour half of the remaining egg into the pan, use the rolled egg rolls as the core, and then roll them again in the same order as before. Similarly, roll the remaining 1/3 of the eggs again as described above.
3. While still hot, place the fried egg on the bamboo curtain and shape it, cut it into appropriate sizes and place it on a plate.
Features:
Smooth and refreshing, fresh and flavorful, suitable for both young and old.
10. Peach rice scrambled eggs
Materials:
200 grams of fresh peaches, 4 eggs, 5 grams of refined salt, 15 grams of cooking wine, the right amount of chemical lard, red cherries (can be replaced by canned) several.
Method of production:
1. fresh peaches washed, slightly scalded in boiling water, peeled, nuclei and cut into mung bean-sized dices, into a small pot.
2. Crack the egg into the pot with the diced peaches and stir well. Net pot into the melted lard on the fire, pour into the adjusted diced peaches, seasoned salt, cooking wine stir fry, until fried into pieces, start the pot into a plate that is complete.
Features:
Tender, flavorful, young and old.
Cherry preserves
Raw material formula: 80~90kg of fresh cherries, 45kg of sugar, 1.5kg of alum, appropriate amount of coloring
Process: Selection of raw materials→Deseeding→Alum bleaching→Water bleaching→Teaseling→Returning to bleaching→Set of coloring→Feeding sugar→Collecting the pot→Taking up→Powdered sugar→Finished products
Woosi sugar
Woosi sugar is the traditional product of the Sichuan people, which is originally known as "Wosi". It has a history of more than 100 years. The product is made of market place ingredients. It has a unique flavor of fluffy and sweet with fine craftsmanship and market place ingredients.
Crispy Candy
Crispy Candy is one of the famous traditional products of Chongqing. Products with sugar, sesame as the main raw material, both sesame sticks, the characteristics of the candy. Its flavor is pure sweet and fragrant, crispy skin and heart. Special flavor.