Today we continue to talk about Guizhou's food, because Guizhou's food is too much, a lot of them are particularly tasty, can not be counted, Guizhou is like a big city of food, everywhere is to eat, but also are particularly tasty, are with the simplest raw materials to make the best food, in Guizhou, there are many ethnic minorities, many ethnic minorities do their own food is also particularly tasty to travel! Farmers will make delicious meals and their own home brewed wine, ethnic minorities rarely and beer, are brewed with rice white wine, and are used to drink the bowl, the minority girls are doing a good job. Like Guizhou sour soup fish, is from the Dong girls to do a dish, that fish ah, is raised in the planting of rice fields inside, to eat when they are only to go to the field inside to catch, so the taste is very exquisite, the fish stayed in the rice fields for a long time, naturally absorbing the flavor of rice, in addition to the sour soup fish, there are a lot of classic snacks, today we look at the must-eat food to go to Guizhou what these dishes and How to do.
1. Huaxi Beef Noodle
Xingyi's Beef Noodle took the Dinis World Record, the flavor of the world, but first of all, if you go to Guiyang, you can also go to taste Huaxi's Beef Noodle, Huaxi Beef Noodle originated in the Huaxi area of Guiyang, Guizhou is a special snack, the production of raw materials, mainly beef, pickled lotus white, turnip, etc. The production of beef, pickled lotus white, turnip and so on. It is carefully and strictly made from a variety of valuable Chinese herbs, making the beef noodle distinctive, with fresh soup and flavorful meat. People who have eaten it are full of praise. Huaxi Beef Vermicelli is made from the finest yellow cattle, refined rice noodles, multi-pith cow bones, boiled into a fresh and thick original soup, together with smooth steamed rice noodles, with mellow beef, added with appetizing pickled cabbage, garnished with fresh coriander. The flavor is also very tasty and worth eating.
In Guizhou, many people are not spicy, so if you can eat spicy, plus Guizhou's unique fragrant fried chili noodles, a bowl of steaming, colorful and flavorful beef noodle jumped out. Huaxi beef noodle flavor is unique, loved by people, in addition to taste, drink a bowl of enticing aroma, fresh taste of beef broth is also a delicious enjoyment, people are treating it as breakfast, lunch, dinner, leisure food, anytime, anywhere.
Want to make a bowl of Huaxi flavor of beef noodle, it is very simple, the first step is yellow beef, yellow beef as a side dish in the beef noodle above, is also very concerned, first of all, the yellow beef washed and cut into chunks in the pot to cook, the pot opened repeatedly beat the blood foam, with gauze to the right amount of pepper, anise, sannay, grass jelly, Sha Ren, incense, back to the fragrant, cinnamon, dry chili pepper, all together with the package, the reason for gauze is that it is the same as the original soup. with gauze, the reason is to let the soup cooked is clear, and slag all in gauze, and ginger pieces together into the pot and beef with low-fire stew, stewed until the beef is basically cooked half of the fish cut into 1 cm square size of diced meat, such as tendons are also cut into dices together and then put into another pot to continue to stew until stewed until crispy, the other half to be cooled, generally more than 4 hours to cut into 3 cm wide 5 cm The other half is to be cooled, usually more than 4 hours, cut into 3 cm wide and 5 cm long slices of meat. Cow plate oil into butter separate containers out of the standby. This will be the above yellow beef is done.
After that is the inside of the rice flour, Guizhou is a powder of the big country, where the powder is strange, each has a unique flavor, are made of rice, the inside of the rice flour rinsed with water, and then the production of paste chili pepper pasta, roasted with dry chili pepper crispy micro paste into the surface, not too crushed with a few pieces can be, and then it is the side dish pickled pickled Lotus Bianchi, eaten out of the kimchi altar and sliced into small pieces with a small plate packed as a side dish. small dish as a side dish; sauerkraut, cut into 1.5-2 cm long section; turnip section into about 8 mm section. This is almost the need for side dishes almost ready
The last material is also all ready, then start doing it, first of all, the rice noodles (sour noodles and fine powder, generally a bowl of beef noodles about 150 grams -200 grams into a pot of boiling water through, and then fished into the bowl of soup, in the rice noodles laid on the beef cattle cattle slices, covered with stewed beef or beef tendon diced, put on the amount of sauerkraut, plus a little butter, and finally poured with boiling hot original soup, the rice noodles, the beef beef and cattle slices, covered with stewed beef or beef tendon diced, put on the right amount of sour vegetables, plus a little butter. Finally, pour the hot soup and sprinkle with coriander. This makes a bowl of beef noodle with Guizhou characteristics. One thing to remember is that the meat should be thinly sliced and the rice noodles must be hot through the heart.
In order to ensure that the soup is clear, it is best not to add soy sauce and oil chili, paste chili noodles according to the taste of each person to put, the original soup should be added to the right amount of salt, taste is not enough according to taste and then add. This has become a bowl of authentic beef noodle. Have you learned? Now you can do it up.
2. Red oil rice tofu
Rice tofu is also a very recommendable snack, some people see the title will say, how tofu again ah, Guizhou people like to eat so much? In fact, you are wrong, rice tofu is not actually tofu, although he looks like tofu, but in fact he is rice ground into pulp made, not like tofu made from soybeans. The first thing you need to do is to get your hands on some of the most popular food in the world, and you'll be able to do that in a few hours.
Don't look at the red oil rice tofu thought very spicy, in fact, that's just red oil, red oil is very fragrant, is the oil inside the chili pepper, ate will not feel tired of a kind of oil, oil rice tofu is Guiyang and even Guizhou is one of the most popular characteristics of savory snacks, soybean crispy, crunchy peanuts, rice tofu tender, bean sprouts, sweet sweet black dahlia flavor is strong, the oil red spicy, summer relief.
Summer is the most popular time for red oil rice tofu, people in the leisure shopping, traveling, are inevitable bowl of red oil rice tofu to relieve the mouth, families are often bought as lunch, cold dishes, snacks to eat. Just go to the market to weigh a catty, two catty rice tofu, with some seasoning, the family can eat a good mouth. It's not hard to say that you're going to be drooling, but it's not hard at all to make such delicious rice tofu.
Raw materials are also very common, are rice, soybeans, lime, red oil, green onions, ginger, mung bean sprouts, peanut rice, pickled pickled carrots, black daikon radish, sesame oil, soy sauce, garlic, vinegar, monosodium glutamate (MSG), these are all the rice tofu production down all the materials, the production of the simpler, and now let's learn it together.
The first step is to first make rice tofu, making time you can make some more, so that you can not eat can also be put into the refrigerator, first of all, the preparation of rice washed and soaked for 4 hours, soybeans washed and soaked for 5 hours, with a stone grinder grinding into pulp, rice / soybean / water ratio is generally 1: 0.5: 4, ground down to the pot boiling and cooled to about 50 degrees with a little lime water point system, stirring evenly after using the enameled pot sheng out, completely cooled that is into the rice tofu. Is not very simple, the first step is so simple.
Then start to do the ingredients, like to eat peanuts on the peanut oil fried crispy, like to eat soybeans on the soybean soak with oil fried crispy, and then prepare some green onions, green onions cut into scallions, ginger chopped into fine, garlic minced into garlic paste put in with a little cold water in the float, mung bean sprouts with boiling water to cook and drain, pickled pickled carrots into a small diced, black daikatsu chopped into minced. This way the ingredients are almost complete.
The next step is to mix, first of all, prepare a bowl, with a knife to cut the rice tofu into square long strips into the bowl, dripping red oil, put on the green onions, ginger, mung bean sprouts, fried peanuts, fried soybeans, pickled pickled carrots, black daikon radish, sesame oil, soy sauce, garlic, vinegar, monosodium glutamate, mixing well into the flavor of the open to eat, it is not particularly simple it. Simple to do it quickly.
3. tofu round
Going to Guiyang if you do not eat tofu round that is not really called to have been to Guiyang, although Guiyang's snacks are varied, some of the old Guiyang must remember before the liberation of Guiyang there is such a song about Guiyang snacks of the jingle, it is written: "tofu round intestines Wanted noodle, Lotus Leaf patty cake cake store; a product of the big package of brush head, Tou Shame Hundun Tou shi wontons?" Listen is not very smooth ah, and this "jingle" in the reference to the bean curd round, that can be a long story, the bean curd round was created in 1874 Lei family bean curd round. The cultural background of this time to be introduced properly.
According to legend, in the thirteenth year of the Qing dynasty Tongzhi. After the death of Emperor Tongzhi, the court ordered the whole country to ban the slaughter of three days, the people and officials can not eat meat. Located in the southwest border of Guiyang nature is no exception. After the ban on butchery, the business of the tofu workshop became prosperous. At this time, the ancestral home in Guiyang, to open the tofu workshop for a living Lei Duanzao and his wife, Lei three too, see this is a good time to expand their business. They thought, since the government does not allow people to eat meat dumplings, then simply take the tofu to make dumplings.
So they tried to make tofu, add the right amount of salt, alkali and spices, onions and other seasonings, mix well, pinch into a walnut-sized rounds, and then put in a vegetable oil pan fried and sold. Surprisingly, this small fried tofu rounds, a world that is loved by Guiyang people. The shrewd "Lei Santai" clear production and management division of labor, the business is doing more and more prosperous. It was then that "Lei's tofu dumplings" became a famous snack in Guiyang. Now it is a famous snack in the streets of Guiyang.
But the Lei's Tofu Dumplings store, which is so delicious, has been located in Guiyang's Sanpai Fang from the first to the third generation. At that time, many people felt sorry for this.
In 1960, the government called for the development of Guiyang's famous snacks, and took the opportunity to revive the Lei family's tofu dumplings. However, due to the demolition of the original store due to road reconstruction, Mr. and Mrs. Lei had to operate in the then 102 South China Road. Although the reopening is in a narrow alley, but it really proves the old saying, good wine is not afraid of deep alley Lei's old store is still full of customers after opening. It is worth mentioning that in 1960, when Premier Zhou Enlai came to Guizhou to inspect the country, he tasted "Lei's tofu dumplings" and was very impressed. This is also a very memorable old store.
This even the Premier think delicious snack is how to do it, but also very simple, how I say, Guizhou snacks is the simplest material, make the most delicious food. This heirloom snack is even simpler. Materials are soybeans, alkali, green onions, ginger, monosodium glutamate, pepper, anise, cooking oil, soy sauce, pepper, scallions, sesame oil, vinegar, chili pepper
Look isn't it a super simple material, the first step is to soak soybeans for a period of time first, grind them into a paste to make sour soup tofu, and then add soybean milk, alkali, green onions, ginger, monosodium glutamate, pepper, anise and other condiments in a certain ratio, mix well, and then Knead into a round cake as big as an egg, so that the fried tofu round color is burnt, the heart like a honeycomb.
The pot of vegetable oil burned to 7% heat, under the round fried, fried into the shell was brownish-yellow can be out of the pot. Before eating, first in the soy sauce, pepper, scallions, sesame oil, vinegar, chili pepper made of soup slightly dipped, eat up outside the crispy inside tender, its flavor is delicious. Then fold two roots cut into 8 mm long short section, scallions cut into scallions, ginger minced ginger, pickled radish cut into small minced, plus soy sauce, vinegar, sesame oil, ginger, pepper, burnt chili noodles into a dipping water standby. Serve with the dipping water. This can be, is not super simple, this is really one of the easiest snack practices.
4. Bean paste nest
Bean paste nest is also a traditional snack in Guiyang. It is golden in color, crispy on the outside and soft on the inside, and sticky and refreshing. The taste is golden skin, crispy outside and soft inside, sweet and salty. Red beans or kidney beans cooked in a pot, mashed into bean paste, according to personal preference to add salt or sugar, with glutinous rice bread into the shape of a nest, into the frying pan can be fried until golden. Bean paste nest is a lot of children are very favorite food, home on the way will buy a side to eat while walking.
The ingredients of this is also very simple, on the preparation of glutinous 500 grams, and then seasoning to prepare kidney beans grams, vegetable oil, salt, monosodium glutamate, pepper powder, ginger froth, green onion, etc. Moderate amount of sugar or pepper chili moderate. If you like to eat fried, then first wash the glutinous rice, and then soak steamed and pounded to half velvet ready for the skin material, kidney beans wash boiled to cooked rotten rubbed pressed into velvet puree, add salt, monosodium glutamate, pepper, ginger, green onion stirred into the stuffing to be used, will be pounded into the skin material evenly divided into 10, flattened, wrapped into the filling pinch into a rounded nest shape, put into the frying pan in the frying to the surface of the crunchy, the color of the golden yellow can be eaten.
While the recipe is very simple, the ingredients must not be sloppy, when choosing the glutinous rice noodles, you should use the best glutinous rice. Wash the glutinous rice and soak it in water for 5 hours, then drain it out and steam it until it is cooked through, then use a wooden hammer to hit it while it is still hot in the special poi groove, so that the cooked glutinous rice will become a noodle shape, and then put it on a table covered with a white iron plate or an aluminum plate for spare.
The next step is the inside of the stuffing, like to eat sweet on the preparation of red beans, first of all, wash the red beans under the pot of stewing 4-5 hours, until the beans stewed rotten through the fish out of the soup dry, with a spoon will be crushed into the beans to wash the sand-like salty with the right amount of chopped green onion, ginger, salt, pepper, monosodium glutamate mix, sweet on the addition of appropriate amount of sugar, and then mix, and then the stuffing rolled into a 3-centimeter-sized round ball standby.
The next step is the last step, from the glutinous rice dough pulled down about 50 a little to knead into the garden, and then spread into a cake on the tin to the bean paste ball wrapped up and then flattened, two hands, four fingers to the bottom of the thumb to turn around and squeeze the middle, the formation of a garden nest shape. Into the pot to start frying, fried and take out smeared with chili noodles or sugar can eat, is not very simple ah.
5. yellow po
Why said yellow po must eat it, because this practice is a little difficult, Guiyang city people love to eat yellow po, but suffered from the lack of raw materials, tools, since it is difficult to eat, so it is categorized as a snack, is used to savor; in the countryside, the need for raw materials and wooden cauldron is not a lack of, but there is little time to do food, so in case of agricultural leisure, which do! On a cauldron of yellow poi, will add a few points of festival-like festivities. And most of them are made by ethnic minorities, so it is a must-eat food
Talking about the yellow poop, there is a story, don't look at its small size, the story passed down can not be small it. And it is still the Three Kingdoms time, very far right, the following for you to say the origin and development of yellow poi. The time has been traced back to the Three Kingdoms period, when Guizhou was still known as Yelang. It is said that the famous Zhuge Liang was leading his troops to pacify Mengwu, and he fought with the Lord of Qianzhong Cave in the country of Yelang.
One day, the Shu army was burying their pots and pans, when suddenly scouts came to report that a barbarian army was approaching. When Zhuge Liang heard this, he ordered to go to war, and within a few strokes, he repelled the Qianzhong Cave Lord's men. I don't know what this Zhuge master is the intention, you say the victory on the victory, but he ignored the taboo of the poor enemy, but also ignored this group of soldiers have not eaten, ordered the army to take advantage of the situation to chase the barbarians for more than a hundred miles.
This chase is nothing, can be anxious about the army in the fire head of the army, long waiting for the troops do not return, but this boiled beans and rice can not be wasted, ah, originally did not bring a lot of food and grass, how to do it? Zhuge military division to see this situation, had to order the soldiers will be unused bean juice and rice mixed together, put into a large wooden cauldron with fire steaming to ensure that it is not rancid.
When the soldiers returned to the camp, this is mixed by the bean juice of the rice has been enough to steam cooking for nearly two days, tired and hungry soldiers rushed to share food, who expected that the rice has become another look, not only the color of the yellow and moist, but also the taste of the sweet and fragrant soft, the soldiers saw after the stunned, can not believe that this is the original rice they cooked.
This is the time a soldier ate a little, feel eat up more flavor, the soldiers thought it was the master used to treat their delicious, three two will let a few cauldrons of good food to the bottom. Coincidentally, the local people encountered the labor army, see this thing so delicious, but also imitated this method of production, more than a thousand years of generations continued, this is not, Shu South will be so much more a delicacy --- yellow poi. If you are not in Guizhou, if you are really handy, then try to do it to see if you can make a yellow poo.
The material is very simple, said Guizhou's food is the simplest material to make the most delicious food, first of all, the material selection of high-quality glutinous rice, rice, brown sugar or white sugar, good ginger leaves. It is these kinds of materials, simple right. The first step is to make a mixture of washed rice and glutinous rice. Then the rest of the glutinous rice is washed and put into a traditional wooden steamer and cooked until it reaches 70-80% maturity.
The batter is then mixed with the steamed glutinous rice in a large wooden bowl, and a small amount of brown or white sugar is added to taste. When the water in the rice syrup is completely absorbed by the glutinous rice, the glutinous rice can be rolled into a large rice ball, and wrestled into shape. Wash and dry bamboo shoot shells or rice dumpling leaves will be molded glutinous rice balls in order to tie up, and then all can be sown into a large wooden cauldron with fire steaming. The whole process is to beat and beat and beat.
Just steamed yellow poi aroma, can be eaten directly; cooling, can be sliced fried, or into the jiaojiao water boiled to eat, because the steamed yellow poi color red and sweet, so people have been mistaken for yellow poi added a large number of brown sugar in order to color flavoring, in fact, not, yellow poi yellow and sweet, completely rely on a long steaming. Sticky rice, after a long time of steaming and fermentation in the closed wooden cauldron, breaks down a large amount of sugar, and the color of the sticky rice from white to yellow, but also more and more fragrant and glutinous, which is why you must go to Guizhou to eat the yellow poi reason. It's a must-eat snack.
Looking at all the food, you learn how to do it? It's all about making the most delicious food with the simplest ingredients.