Jixi one-pin pot
Jixi Yipin Pot, also known as Hu Shi Yipin Pot, is a farmhouse dish that belongs to Hui cuisine and originates from Shangzhuang, Jixi County, Anhui Province. Taste: Salty, fresh and slightly spicy, tender and delicious. Now Jixi Yipin pot has become a representative dish of Hui cuisine, the literati Mr. Liang Shiqiu tasted the "Yipin pot", praised this dish, once wrote a detailed description: "A large iron pot, the caliber is almost two feet, hot and steaming, it is still boiling, a layer of chicken, a layer of duck, a layer of meat, a layer of oil tofu, dotted with some egg dumplings, under the bottom is radish, green vegetables, the taste is very good."
【Ingredients】Pork pork belly pieces (150g), Cooked ham (100g), Egg dumplings (10), quail eggs (10), Cooked beef (100g), Ribs (100g) Noodles (add as appropriate according to each person's preferences)
【Accessories】Dried carob, winter shoots, shiitake mushrooms, tofu horn, small rapeseed (or other seasonal vegetables).
Preparation method
1． Dried carob water hair. Cut the pork belly into pieces and cook in a pot.
2． Take another iron pot, and place the raw materials and auxiliary materials in layers at the bottom of the pot.
3． The number of layers is at least six layers, or it can be stacked up to nine layers. Egg dumplings are placed on the outermost layer, along the pan, and garnished with seasonal vegetables.
4． Add the broth, season with the seasonings and cook over low heat.
Jixi vegetable cake
Preparation method: First, the glutinous rice is soaked in water, then mashed on the water mortar or stone mortar in the countryside, and then sieved out with a fine copper sieve, processed into rice flour, dried and stored. When eating, put the glutinous rice flour in a wooden pot, add an appropriate amount of water and a small amount of sake to brew, and then stir into a paste, let it ferment, and maintain a certain temperature.
When the glutinous rice flour paste is fermented into a honeycomb shape, it is flavored with sweet and salty steamed cake ingredients. Sweet steamed cakes are mixed with some sugar, small dates and red and green shreds in the glutinous rice flour paste, while the salty steamed cakes are mixed with the pre-fried diced cowpea, dried tofu and lean pork into the glutinous rice paste. Pour the ingredients into the steamer basket, each about one centimeter thick.
When steaming cakes, the steamer basket is stacked in the pot layer by layer, after the lid is covered, the heat is first burned for four or five minutes, then the heat is turned to the fire for about ten minutes, and then the steam in the pot is on top for a few minutes, and then simmer for several minutes. When the pot emits a unique fragrance, the steamed cake is made.
Jixi Tart
Jixi Tart is a special snack in Jixi County, Xuancheng City, Anhui Province. Jixi tart is a kind of ordinary noodle food of jixi local folk, filling with toon, pickles, pumpkin, radish shreds, soybeans, leeks, etc., the entrance is aromatic, hard and soft, with unique local characteristics. Jixi Tart (transliteration dialect: ta guo), is a kind of ordinary noodle dish in jixi, also known as: Chinese pizza. It is not difficult to make, and the dough is rolled out of the skin, wrapped in the filling, expanded into a circle, and placed in a pot to cook.
The preparation method of Jixi Tart (taking toon as an example): first use dried toon, diced pork belly, flour, monosodium glutamate, sugar. Add the dried toon to water and simmer the diced pork belly in a pot, chop the dried toon with diced meat, monosodium glutamate and sugar and stir into the filling; add cold water to the flour and form a dough, take a small dough and press it with a rolling pin to form a palm-sized round pancake. Wrap tightly after filling. Press into a thin round shape and sear in a frying pan until golden brown on both sides.
Most of huizhou people have migrated from the central plains, the north likes to face the south like rice, tarts are the crystallization of two cultures, and it is also a characteristic of adapting to the work of the Hui people in the mountainous areas, going up to the mountains to collect firewood, picking tea, logging, can not go home to eat lunch, had to bring dry food, tarts just shoulder the heavy responsibility, and is a good diet. Hui merchants go out to do business, over the mountains for several days to get out of the mountains, frugal businessmen, tarts are the best staple food, inside is dried vegetables or pickled vegetables stuffed, a few days will not deteriorate.
At that time, the families of those who could eat tarts also had to have a very good situation, and the poorer people had to cut down on food and clothing, and leave the delicious food as much as possible to the people who went out, "poor families and rich roads", face is very important. Now that life is better, tarts are still loved because they are delicious, crispy and convenient. When the Jixi people outside the brigade return home, they all have to taste the tarts, and when they return, they also bring many tarts. On the hotel's large menu, it is impressively written "Jixi Tart", of course, it is very small, only the size of the mooncake, so that guests can taste the flavor. The tart is also large, two palms as big as the big, and the big belly man is very relieved.
Jixi fried vermicelli
Anhui Jixi yam, sweet and delicious, is a high-calorie, low-protein health food. The fans are smooth and flexible. It is a traditional dish that is famous in local flavors, with a smooth and sharp taste and a thick salty and umami flavor.
Ingredients
Potato vermicelli
Accessories
Shredded meat tea shoots red pepper shredded tofu dried shredded shallots
seasoning
Refined salt MSG white sugar soy pepper salad oil
Production process
1. Shredded meat sizing.
2. Put the pot on the heat and smooth oil, leave the bottom oil to fry the shredded meat and tea shoots, red pepper shreds, dried tofu shreds, green onion shreds; after seasoning, put down the potato vermicelli, put a little clear soup and cover and simmer for a while, when the pot is slightly stir-fried and plated.
Precautions
Potato vermicelli is not easy to taste, so it is necessary to cover it slightly stuffy and make it smooth and mouthy.
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