Eight treasure spicy seeds
This dish belongs to the traditional famous dish in Shaanxi cuisine, this dish is simple, rich in ingredients, that is, it can be mixed with noodle bibimbap, and it can also be accompanied by Shaanxi people who love to eat lotus leaf cakes, and a babao spicy steamed bun is so pleasantly completed. Such a delicious dish is definitely a blessing for foodies, this method is simple and fast, and the taste is super good.
1. Take a piece of clean pork belly and put it in a cold water pot, add a little salt, green onion and ginger, cooking wine, star anise, cook for half an hour, fish it up and cut it into 8 mm cubes.
2. Cut the pickle head into small cubes with a knife, put it in the basin, soak for 10 minutes, and change the water twice in the middle to reduce the salt.
3. Peel the lotus vegetables, slice and then dice. Garcinia has a crunchy feel. Carrots should be diced, not too much, slightly smaller than other ingredients. Dice a little garlic moss. Cut the fresh chili peppers into rings, place them in a basin, add water and wash off the chili seeds.
4. Soybeans and peanuts are brewed in advance and cooked for 10 minutes before set aside.
5. Blanch the chopped lotus root, diced garlic and diced carrots in water.
6. Add a little oil to the pot, heat the oil to 70% or 80%, and put it out first.
7. Start the pot to burn the oil, add the pork belly cubes to fry the grease, adjust the soy sauce to color, add the minced green onion to fry the aroma, add the minced ginger, add the blanched water of the small dice, the chili ring stir-fry evenly, add the appropriate amount of salt, stir-fry into the flavor, add the paprika, a little more, pour the hot oil on the paprika in advance, stir-fry evenly, add soybeans and peanuts and rice and stir-fry evenly, you can put the pot on the plate.
8. The prepared Eight Treasure Spicy Seeds are served with freshly steamed lotus leaf cakes, and it is very beautiful to eat. Friends who like this taste can try it. It was so delicious.
Milk soup pot fish
To eat fish, Shaanxi is close to the Yellow River, and is particularly good at cooking Yellow River carp, and this milk soup pot fish is one of the most typical examples. The soup is thick and fresh, the fish is tender and white, and it has a long history, imitating the health products in the Tang court cuisine.
1. First simmer chicken, duck, elbows, bones, ham, sea rice, dried scallops and other soups into a white and fragrant soup. Home-cooked methods do not require so many ingredients, just boil some milky white fishbone broth.
2. Fresh Yellow River carp is handled cleanly, change the knife, add salt, rice wine and spread well, first put aside and marinate.
3. Treat the mushrooms and winter shoots separately and change the knife to slice. Slice the ham and set aside some dried shrimp.
4. Wash and cut the spinach into sections. Slices or strips of tofu. Vermicelli bubble soft change knife. Peel the carrots, wash and shredd them, and plate them separately.
5. Wash the copper hot pot, pour in the boiled thick white fish bone broth or milk soup, add the green onion and ginger segments, bring to a boil, add salt, rice wine, fish pieces, simmer slowly.
6. Put the ham, dried shrimp, mushrooms and winter shoots into the copper hot pot first, cook and add a little coriander and pepper.
7. Mix an appetizing ginger vinegar sauce: ginger puree, a little salt, balsamic vinegar to taste, a little fresh soy sauce, a little sesame oil, stir well, with copper hot pot dipped in it.
8. The ingredients put in front of you are almost ready, and then the prepared vermicelli, tofu, radish shreds, and spinach are boiled together in a copper hot pot, and finally you can eat it with soup and water. Nutritious and delicious and tonic.
Bring a handle elbow
It is said that the original intention of the Ming Dynasty chef Li Qingshan to make this dish was only to satirize the governors at that time, but it is not known that this dish has been passed down to the present and has become a must-have dish for the old Shaanxi people at all levels of feasts. The elbows are bright red and soft, fragrant but not greasy, and are deeply loved by the people.
1. Buy an elbow with claws, handle it clean, and break the bone from the middle with the back of a knife.
2. Boil water, put down the elbow, remove the fishy, cook until it is broken, there is no excess blood color, fish out to get rid of the excess water.
3. Spread with an appropriate amount of red soy sauce (copy the soy sauce) and spread evenly. Put in a steaming bowl or steaming bowl, add a little star anise, cinnamon, evenly sprinkle with table salt, cover with clean gauze cloth, and.
4. Stir in another sauce, add ginger shallot juice, crushed red curd milk, diluted sweet noodle sauce, and white soy sauce, stir well, and spread evenly on the gauze covering the elbows.
5. Put in the steamer basket on high heat, steam for 4 hours, out of the pot to pick out the slag, steam out of the rake without rotting, beautiful appearance.
6. Serve with steamed or diluted sweet noodle sauce and add chopped green onions. When eating, the shallots are dipped in sauce and eaten at the elbow.
Stir-fried pork with lotus vegetables
This dish is homely, but the choice of materials is the key, to make this dish must choose Shaanxi local nine-hole lotus root, lotus vegetable meat is tender, fried out will not turn black, eat crisp and delicious, will not be like the southern lotus root eating hair wood hair dry. Good ingredients only need to be simply cooked to become delicious, and this dish can be used as the best evidence of home cooking.
1. Take an appropriate amount of fungus soaked in water and wash it off. Peel and rinse the nine-hole lotus root, cut vertically into thin slices and soak in water.
2. Remove the controlled water and blanch it in a hot water pot. Scoop out and rinse.
3. Cut the tenderloin into thin slices, soak in water for a while, wash the blood, and then pinch the water.
4. Put the meat into the basin, add an appropriate amount of cooking wine, egg white, salt, soy sauce to color and fishy, beat well, add a little water starch and stir well again, and finally add a little salad oil and mix well.
5. Cut the shallots into horseshoe shallots, cut the nail slices of ginger, and cut the diamond-shaped slices of green and red peppers.
6. Heat the oil, add the salad oil, add the good pieces of meat, sauté the loose fry, add the onion and ginger and stir-fry the incense, add the lotus vegetables, green and red pepper slices, and wood ear fungus.
7. Seasoning: Add a little salt, monosodium glutamate, a little sugar, balsamic vinegar, stir-fry well, hook the sauce, collect the juice, and put it on the plate.
Scrambled eggs with spicy seeds
A dish with Shaanxi characteristics that is particularly homely and especially popular with Shaanxi people without meat. The dishes are colorful, salty and spicy, and the preparation is particularly simple and fast. After tasting it, you will love it.
1. Wash the peppers, cut into rings, beat the eggs and stir into egg mixture.
2. Heat the oil, pour in the egg mixture and fry until it solidifies, then add the green and red peppers and stir-fry together. Blanch salt and soy sauce and serve on a large plate with raffles on the edges.
3. The method of lotus leaf cake is to divide the dough into agents, roll out the tongue one by one, fold it up, press out the pattern with a comb, make the shape of the lotus leaf, and steam it for 15 minutes to get out of the pot for later. This lotus leaf cake can be sandwiched with many dishes, so you can steam more at once.
Grilled three fresh
Roasted vegetables are very common in Shaanxi cuisine, Shaanxi people are also good at cooking dishes, roast three fresh this dish is rich in dishes, a wide selection of materials, can be used to make squid, sea cucumber, fish belly, etc. into seafood three fresh, can also be made of pork skin, roast meat, balls and so on to make home-style three fresh. It can be made into a roasted dish or a stew, and can be served to a feast or placed on a flowing water table. The taste is delicious, the taste is rich, and it is very much in line with the tastes of the vast number of "audiences".
1. Prepare a piece of pork belly, handle it cleanly, put it in a pot, add green onion and ginger, cooking wine to fishy, cook, fish out, smear with honey and a little white vinegar, put in 60% oil temperature and burn until the tiger skin, fish out, cut into even slices and set aside.
2. Treat the tenderloin with an appropriate amount, chop into minced meat, add chopped horseshoe, green onion and ginger juice, salt, thirteen spices, sesame oil, appropriate amount of water starch, and beat evenly. Add the balls into a 50% hot oil pan, fry until golden brown, crispy on the outside and tender on the inside, drain and set aside.
3. Prepare an appropriate amount of bamboo soaked in water and cut into sections. Wash the greens and cut into sections. Treat the mushrooms cleanly and change the knife to set aside.
4. Prepare an appropriate amount of ringing skin, water hair fish belly, fish balls process well and set aside.
5. Stir-fry the oil under the pot, stir-fry the onion and ginger, add the boiled broth, bring it to a boil, add the bamboo, the skin, fish belly, fish balls, balls, roasted meat slices, etc. into the pot according to different ripening times, cook, add salt, pepper, chicken juice, soy sauce, stir-fry, hook into the thin mustard, collect the soup, sprinkle green onions, coriander can be out of the pot and pot.
Sea cucumber elbow
This dish is most suitable for winter consumption, in the use of ingredients and materials are extremely exquisite, the use of cooking techniques is the unique "torch" in Shaanxi cuisine, whether it is the method or taste is unique, unique, dry goods foam hair is appropriate, the two are just right. Accentuates traditional flavours.
1. Handle the pig's hooves cleanly, blanch the water in a pot, cook until eight or nine are ripe, fish out and drain the water.
2. Smear with honey and balsamic vinegar, fry in a 60% oil pan until the skin changes color and darken, remove and cool, change the knife to remove the bone.
3. Put the skin down in the steaming bowl, add the shallots and ginger slices, star anise, fragrant leaves, broth, salt, rice wine, soy sauce, put them in the steamer basket and steam for one hour, pick the ginger and shallots and other spices. Flip in a bowl.
4. Cook the lard, onion and ginger pot, pour in the steamed broth in the pot, then add other broths, boil, add salt, rice wine, soy sauce to boil, add the sea cucumber that has been swollen and treated, use a small and medium-sized fire to taste, adjust the chicken essence, monosodium glutamate and other basic condiments, and then use water starch to hook the water, pour in the bright oil, the sauce is slightly thick, and drizzle on the pig's trotters to become a dish.
Shangzhi meat
The famous han dynasty master "Shangshan Sihao" uses a steamed bowl dish cooked by Qinling Mountain Zhenshang Zhicao, which was gradually known to the world after tasting it by Han Gaozu's ancestor Liu Bang, and has since become a delicious dish and is famous all over the world.
Eating fat but not greasy, the meat is integrated with the aroma and medicinal aroma of Shangzhi grass, and the method is similar to other similar dishes such as button meat and roast meat. But it's also unique.
1. Process the clean pork belly, put it in a pot and cook until it is six or seven times ripe, and spread honey and balsamic vinegar on the skin.
2. Add an appropriate amount of lard or mixed oil into the pot, cook, add pork belly, fry the skin downward until golden brown, and put it into the broth to soak in soft bubbles. Cut into even slices and place in a steaming bowl.
3. Treat the shangzhi grass cleanly, put it into a pot of boiling water and boil it to softly fish out, remove impurities, wash it again, and cut into small pieces.
4. Start the pot, add a little lard, add the shangzhi grass, add salt and soy sauce and stir-fry evenly, and cover the pot on the meat slices.
5. Mix a bowl of juice, add an appropriate amount of chicken soup to the bowl, stir well with soy sauce, salt and rice wine, pour it into the steaming bowl, put the shallots, ginger slices, star anise on top, put it into the steamer basket, steam it on high heat for about half an hour, and then steam it for an hour over medium-low heat. Beat 2 eggs, make the egg skin and cut into diamond-shaped slices to set aside.
6. After steaming, pick off the ginger shallots and star anise.
7. Add a little chicken broth from the pot, pour in the soup of steamed meat, bring to a boil, add shallots and ginger, chicken essence, monosodium glutamate, add the egg skin of the diamond-shaped slice, pour in a little sesame sesame oil, burn until thick, pour on the Shangzhi meat buckled on the plate, delicious. This dish can be served for small banquets.
Gourd chicken
The most representative dish in Xi'an is this Chang'an shou flavor gourd chicken, the method is exquisite, well-made, shaped like a gourd, eating crispy outside and tender inside, the taste enters just right, the raw materials for making gourd chicken are selected from the high-quality "WuWu Chicken" in the former Sanyao Village. It's well worth tasting.
1. Kill the chicken, remove the hair, remove the internal organs, head, feet, claws, wash the blood and water, and tie the chicken into a "gourd" shape with a clean rope.
2. Bring the water to a boil, put in the chicken and cook for 20-30 minutes, remove it from the steamer, pour in the broth (submerge the chicken body), add salt, soy sauce, rice wine, spices (first pack in a cloth bag, tie the mouth tightly) and green onion knots, ginger slices, basket and steam over high heat.
3. Then heat the rapeseed oil to 80%, put in the whole chicken and fry, when frying, gently turn it with a hand spoon, until the chicken is golden brown, remove the oil, plate, and add 1 fluttershy with pretzel.
Warm mix waist silk
This warm-mixed waist silk is said to have evolved from the imitation of the Tang court dish "lamb tripe filigree", using the unique cooking techniques of Shaanxi cuisine, and it can also be changed to waist flowers, or waist pieces. The loin of this dish is tender and appetizing, completely unable to eat the fishy taste of the loin, the aroma of pepper and sesame seeds are all integrated into the dish, eating a mouth full of fragrance, making people taste endless, appetite.
1. Cut open the middle of the fresh loin, remove the loin, cut into thin wires, and soak in water to remove excess blood.
2. Peel the green shoots, wash and cut into strips and set aside.
3. Mix a bowl of sauce: add salt, soy sauce, cooking wine, balsamic vinegar, pepper, stir well and set aside.
4. Add water to the pot, put into the waist wire, boil on high heat, quickly stir with chopsticks, the waist wire can be fished out when it turns white, and it cannot be blanched too old, and it can be broken.
5. Boil the water in another pot, add the green shoot silk, vermicelli blanching water, fish out the pot, or put the bottom of the plate, and then put the waist silk on top. Drizzle in the mixture and top with minced green onion and ginger.
6. Cook sesame sesame oil, put in the peppercorns to fry the incense, fish out, pour hot oil on the onion and ginger to stir the incense, cover the plate tightly, stay for 2 minutes, let the aroma fully integrate into the dish, time to open, stir well.
Northern Shaanxi elbow
In recent years, a white brine elbow dipped in garlic juice is common on the flowing water mat in rural shaanxi, do you know how this northern Shaanxi elbow is made? In fact, the method is very simple.
Ingredients: pork knuckle, red pepper, salt, monosodium glutamate, green onion, garlic, cooking wine, sesame oil.
1. Wash the pork knuckle with skin, remove the bones into the pot, pour water to boil, add ingredients, cooking wine, salt, monosodium glutamate, brine until the meat is cooked, fish out the pork knuckle slices, or chop, put into the plate, red pepper to remove the seeds, wash, cut into rings, blanch and then fish out, drain.
2. Put the red pepper rings, garlic juice and green onion into the pork knuckle dish and mix well, drizzle with sesame oil. It is also possible to prepare a separate bowl to be dipped in water.
Ziyang steaming pot
There is a saying in Shaanxi: "Five hundred years of Ziyang City, a thousand years of steaming pots." "It looks like a stewed dish, but it seems to be a steamed dish, which seems to be simple, but it is actually a subtle method. On important days such as the New Year festival in many parts of southern Shaanxi, this dish is the highlight and the finale. The soup is delicious, tender, nutritious and mellow, a wonderful dish for all ages.
1. For more than one year of hens, treated cleanly, kept intact, and evenly coated with salt. The front hooves of the pig are cleanly handled and chopped into circles. Then blanch the water, remove it and marinate it with salt, pepper, cooking wine, green onion and ginger juice for a while (you can also blanch the water and marinate it before frying it in the pan).
2. The lotus root is selected without damage, peeled and washed, and cut into hob pieces. Wash the carrots and cut them into thick slices or hob pieces. Cut the garlic seedlings into sections. You can also add your favorite ingredients.
3. Prepare a clean basin, the bottom of the lotus block, put in the steamed chicken, the head is exposed upwards, the pig's trotter ring is placed around the chicken, pour in water, put in several common spices such as star anise, cinnamon, fragrant leaves, etc., put into the steamer basket, steam in water, steam on the high heat for about an hour, turn the simmer for more than 4 hours.
4. In the process of steaming, make egg dumplings, take an appropriate amount of meat filling, add salt, five-spice powder, minced green onion and ginger, sesame oil, soy sauce and mix well.
Beat the eggs in 5 bowls, whisk well, prepare a clean spoon, heat over the heat and drain through with oil. Scoop a small spoonful of egg liquid into the omelette spoon, fry into a seven-minute cooked egg skin, add meat filling, fold it in half with chopsticks and clamp it firmly, and the egg dumplings will be ready.
6. According to the degree of maturity, put carrots and other vegetarian ingredients into the steaming pot, adjust the basic flavor, steam for half an hour to steam, and finally place egg dumplings, garlic seedlings, blanched fungus, delicious steaming pot is ready.
Bad meat
One of the eight bowls on the Guanzhong flowing water table, this dish is similar to the sweet roasted white in Sichuan cuisine, sweet roasted white is also known as sandwich sand meat, and the bad meat in Shaanxi cuisine is directly put into rock sugar and jujube, added mash, steamed out to smell the wine, eating sweet but not greasy, the entrance is melted, the jujube also absorbs the aroma of meat, very suitable for this season to eat, and this dish is very suitable for autumn and winter to eat, if the New Year comes to such a dish, the family can eat it. ，
1. Take a boxy piece of pork belly, handle it cleanly, put it in a pot and cook until it is six ripe, drain it.
2. Spread the meat pieces with honey and a little vinegar, put them into a 60% oil-warmed pan and fry until the skin is golden brown to remove the oil.
3. Change the two sides of the fried meat to a cross flower knife, do not cut, take a steaming bowl, and put the meat skin down into the bowl.
4. Put an appropriate amount of rock sugar or white sugar on the meat, put the appropriate amount of dried mash, and then spread the clean red dates, put it into the steamer basket, steam on high heat, steam on low heat for more than 2 hours, steam the rake soft into the taste, rotten but not scattered, out of the pot buckled in the plate.
5. Decant the soup into the pot, thicken the juice, add a little sesame oil, stir well out of the pot and pour evenly on the rotten meat, and you can put the honey juice yellow peaches around it.
Lamb stew in an iron pot
People in northern Shaanxi eat lamb rarely have a complex way to eat, Yulin's way of eating is more rugged, bold, a popular way of eating lamb stew in recent years, in the practice is more simple, but the taste is indeed excellent. Eat this iron pot stewed lamb, you can eat together with a group of people around the pot, after eating can also be combined with their favorite ingredients into the mutton soup for boiling, this kind of hot pot is not a hot pot eating method, so that diners feel a kind of casual and enjoyable food enjoyment.
Ingredients: Yulin local lamb, Qinchuan dried red pepper, Da Hong Pao peppercorns, ground pepper grass that is, ground pepper leaves, ginger, northern Shaanxi red onion, large salt, clear spring water.
1. Treat the lamb in advance, chop the pieces, put it in cool water and soak it for more than an hour to remove the blood.
2. Wash and cut the ginger into large pieces. Peel the shallots in northern Shaanxi and cut them into sections with a knife, and cut some of them into green onions. Peppercorns and ground peppers can be packed into the box in advance.
3. Pour the lamb from the pot, the pot here has a large pig iron pot is the best (chai pot), add clear spring water, the amount of water is slightly less than the meat, add ginger slices, red onion segments, you can also add a handful of dried coriander, add dry red pepper, dried peppercorns, ground pepper leaves, boil over high heat, skim the foam.
4. Add a handful of large salt, the salt flavor should be given at one time, cover the pot, turn to medium-low heat and simmer for about 1 hour, stew until the meat is cooked and deboned, the soup is semi-dry, and fully sucked into the lamb. Sprinkle with chopped shallots and eat.
Spinach braised tofu
"Fragrant white jade board, red-billed green parrot brother." A famous dish from Yulin that was praised by the Kangxi Emperor. Shaanxi Yulin tofu uses the Puhui Spring water of Camel City, and the girl nourished by this water is like a peach blossom, so the water of the Puhui Spring is called peach blossom water. Ordinary beans plus this sweet spring water, order the original pulp of boiled tofu, and the tofu made is white, tender, smooth and moist.
This seemingly special home-cooked dish is a special favorite of Yulin people, and it is also one of the signature dishes that Yulin people must have for hospitality. Eating too much meat dishes with big oil and meat, you may wish to make this nutritious and light spinach braised tofu.
Ingredients: Yulin tofu, tender spinach, potatoes, shallots, salt, monosodium glutamate, ginger, shallots, garlic, dried chili peppers, peppercorns.
1. Cut the tofu into thick slices or pieces, peel the potatoes and cut into thick slices or thick strips, wash the spinach and cut it into a knife in the middle, and the red and tender spinach root must be kept. The unique shallots in northern Shaanxi have been cut with knives, and the spicy flavor of shallots is relatively heavy, and the stir-fried vegetarian dishes are particularly fragrant. Cut dried chili peppers into knots, ginger cut into nail slices, garlic slices.
2. Put the tender spinach into a pot of boiling water and blanch it, blanch it again with cool water, blanch the water can effectively remove oxalic acid, and add some salt when blanching.
3. Add lard, or mix oil, heat, add ginger, onion, garlic, dried chili peppercorns and stir-fry, add potatoes and stir-fry well, add the right amount of water, stew for a few minutes, cook the potatoes thoroughly, and fry the large potatoes more sandy and sticky.
4. Cook the potatoes and serve. Then put the tofu pieces into the stew, and in the process of stewing the tofu, use a handy tool to crush or mash the potatoes.
5. Tofu stew, down to the spinach segment, down to the mashed potatoes, a little salt, a little MSG, gently stir-fry evenly, slightly thicker, you can get out of the pot and plate.
Pork ribs stewed with potato balls
Most people in northern Shaanxi like to eat meat in large pieces, so most of the meat is based on extensive cooking techniques, but sometimes the carelessness of meat will turn to the emphasis on side dishes, which is the so-called atmosphere euphemism, coarse and fine. The potato balls of this dish are a perfect match for the ribs, and the balls fully absorb the oil and taste of the ribs, that is, you can eat the strength of the balls, and you can eat the aroma of the meat, this ball is particularly energetic.
1. Steamed potato rubbing: peel and wash the potatoes, rub them into silk with a rub, stir well with an appropriate amount of flour, put them in a steamer basket and steam over high heat, steam for about 10 minutes.
2. Stir-fried ribs: In the process of steaming, we will process the ribs again, and the chopped ribs are best soaked in cold water for a while in advance. Start the pot to burn the oil, add garlic slices, green onions, ginger slices, dried chili festivals, peppercorns, star anise, cinnamon, fragrant leaves, grass fruits, white buttons and other stew spices, stir-fry out the aroma, stir-fry the ribs, change color, add soy sauce to color, adjust the basic flavor, salt, monosodium glutamate, fennel powder, ginger powder, stir-fry until flavored, pour in the appropriate amount of water, bring to a boil over high heat, change the heat to simmer slowly, cover the pot lid and simmer for about half an hour.
3. Potato balls: rub and steam the potatoes, let it cool, use the hand balls to image the size of meatballs, and then wrap a layer of flour to prevent the balls from loosening, and then put them in the steamer basket and steam for 5 minutes to get out of the pot.
4. After the ribs are stewed, pour the steamed potato balls into the pot, cook until the balls absorb the soup juice, fully flavor, and finally add MSG or chicken essence, minced garlic, green onion, harvest the juice thick, mix evenly to get out of the pot, garnish with parsley can be served.
Broiler hook chicken
Yulin, a famous city in northern Shaanxi, has a farmhouse dish, it should be said that the people often eat a dish at home, this dish is mainly pork, chicken and potatoes a piece of roasted dish, to make this dish to choose pork belly, with pork belly sautéed fat to sauté chicken, even put together with the potato can eat the meat aroma, this pork and chicken together to cook out of the dish in the taste and taste of the fusion is just right.
1. Cutting ingredients: handle clean pork belly cut into pieces, handle clean chicken or chicken thighs also chopped into pieces, peeled and washed potatoes cut into plots equal to pork belly. The cut meat can be soaked in cold water for a while, then fished out and stir-fried.
2. Light the pot, add the appropriate amount of lard and rapeseed oil, then add pork belly and sauté the excess oil, add the shallot segments, ginger pieces, dried peppers, star anise, cinnamon, fragrant leaves and other spices of stewed meat to sauté the aroma, and then add the chicken to continue to stir-fry out the incense, add salt, ginger powder, fennel powder, adjust the soy sauce to color the meat, pour hot water to boil, the water should be less than one-third of the meat. Cover and heat over medium heat for 20 minutes.
3. After the time comes, open the lid, pick up the residue, put in the potato block, cover the lid and continue to burn for 15 minutes, turn on the high heat to collect the soup, you can get out of the pot and plate, sprinkle with coriander garnish.
Old Yulin fried soy milk
Peach blossom spring water is full of flowing, tofu white tender taste fragrant, in Yulin, tofu is done well, naturally made soy milk will not be bad, this dish will use Yulin high-quality soy milk and local sweet peach blossom water. Have you ever tasted this famous Shaanxi dish? If you have not eaten, you can make a taste for your family, if you come to Yulin, Shaanxi Province, don't forget to taste this sweet and soft sticky, crispy and tender old Yulin dish.
1. Add an appropriate amount of mung bean powder to the pot, add an appropriate amount of peach blossom water, rinse the mung bean powder, add milk, add fresh soy milk, beat 2 eggs, put in a few spoonfuls of sugar, use chopsticks clockwise to stir evenly.
2. Ignite the pot, add peach blossom water, you can also use mineral water or household flushing water instead, after the water is boiled, pour in the prepared pulp, stir in one direction, stir while pouring, do not pour in at one time, stir until viscous, scoop a spoon out of the pull line continuously.
3. Pour the boiled viscous slurry into a flat dish to cool and solidify, then change the knife to cut into coarse strips and wrap the flour evenly.
4. Heat the oil pan, burn until it is 70% or 80% hot, add the soy milk strips wrapped in flour, fry until the skin is golden brown, and then you can put it on the plate. Sprinkle with sugar or serve with sugar dipping saucer.
Hemp soup rice
In the past, the edible oil of the people of northern Shaanxi was self-made and refined from their own hemp seeds, leaving oil residue at the bottom of the pot, and the people of northern Shaanxi who saved it would add various edible spices and pickled sour cabbage in it, boil it into porridge, and mix the porridge made of sorghum, money, millet, cowpea and other miscellaneous grains in one piece and cook it for ten to fifteen minutes to become the favorite soup rice of northern Shaanxi people! Today, it is served as a special health dish.
Ingredients: Potatoes, a handful of fried peanut rice, a variety of beans (the kind of cooked noodles), a large spoonful of millet, a handful of spring onions, salt.
1. Soak the beans overnight in advance, peel and beat the cooked peanuts into a coarser powder, and cut the potatoes into large pieces.
2. Put the peanut foam and soaked beans together in a pot, add enough water to high heat and bring to a boil for 40 minutes.
3. Add potato pieces and an appropriate amount of millet to the pot, cook over low heat until the potatoes are soft and the beans are noodles, you can turn off the heat, and then add an appropriate amount of pickled green onion to cover and cover for ten minutes to eat.
Spicy noodles
Shaanxi people love to eat noodles, love to eat oil spicy seeds, oil splash noodles is the best embodiment, Shaanxi Guanzhong people almost can not do without these 2 ingredients, Weinan people will flour and spicy noodle oil a splash directly mixed with the seasoning, steamed into batter, this dish is not enjoyed alone, must be accompanied by hot steamed steamed buns, steamed buns into pieces, dipped in noodles spicy to eat together, do not be a flavor.
Ingredients: flour, dried fungus, baby cabbage, green onion, garlic, boiling water, salt, five-spice powder, chicken essence, oil spicy seeds to taste.
1: Cut into small pieces after soaking the fungus, chop the baby cabbage, chop the green onion, slice the garlic, and pour the green onion with a small amount of hot oil for later.
2: Pour flour into a basin, add boiling water in a small amount of time, stir, blanch the noodles with boiling water into a paste, and stir until there are no particles.
3: Add all side dishes to the stirred batter, stir well, add salt, five-spice powder and chicken essence and stir well.
4: Finally, add the appropriate amount of oil to pour spicy seeds, stir well. Put it in a pot and steam it, steam it and you can get out of the pot, scoop it into a bowl and eat it with steamed buns.
Old Shaanxi cuisine
This cold dish is particularly popular, also called vegetarian spelling in many places in Shaanxi, on the basis of this dish, it has evolved 2 major platters of cold dishes, vegetarian and meat puzzles, lotus root and peanuts are essential ingredients. Shaanxi restaurants are one of the must-order cold dishes.
Ingredients: Fried peanut rice, lotus root, spinach, salt, soy sauce, chili oil.
1. Peel and wash the lotus root, cut into thin slices, wash and cut the spinach into sections.
2. Blanch the lotus root and spinach separately, remove it and plate it with fried peanuts and rice.
3. Take a large bowl, add salt, soy sauce, vinegar and chili oil, mix well and drizzle on the plate.
Old bowl of fish
This dish belongs to Shaanxi cuisine Sichuan to do, the cooking method is closer to the Sichuan version of boiled fish, characterized by the old bowl word, Shaanxi people often pot bowl is difficult to separate, the bowl of the bowl is large and small, the old bowl dish is also one of the characteristics of Shaanxi, from the size of the bowl can see the shaanxi people's bold atmosphere.
1. Treat the grass carp cleanly, change the knife, cut into slices or pieces, add salt, onion and ginger water, cooking wine and marinate for a while.
2. Add whole egg paste to the fish and stir well, sizing and battering.
3. Heat the frying pan to 50%, fry the fish until golden brown and drain the oil.
4. Leave the bottom oil in the pot, add onion, ginger and garlic, bean paste, hot pot ingredients stir-fry out of red oil, mix in fresh soup, boil and beat the slag, add bean sprouts and other vegetarian dishes to boil and fish out the pot, add the fried fish pieces, add a little salt, soy sauce, monosodium glutamate, pepper to cook into the flavor, and pour the soup into the pot.
5. Heat the oil, add the pepper oil, sesame oil, add the dried chili pepper, peppercorns and simmer, and drizzle on the fish.
Shaanxi cuisine is not limited to this, nor is it limited to this, such as the golden edge cabbage on the "four doors of flowers", the red oil flower belly with bright red color, the rich ingredients of the three fresh, the money hair dish that symbolizes wealth, the mellow raw simmered squid shreds and so on.
Some of the methods of Shaanxi cuisine are introduced here first, what do you think, friends and friends with different views and practices please leave a message below, let's communicate with each other, what are the Shaanxi dishes in your mind? Do you think your hometown has what delicious famous dishes, welcome friends below the message, think it is not bad, forward, share, point a little attention, here will not share food from time to time, here there is always a delicious food that makes you unexpected.