Each city has its own unique taste,
And some of these flavors are always reflected in the food.
This National Day holiday,
Our gourmet recipes continue to accompany you!
"Liaoning Top Ten Famous Snacks" "Liaoning Cuisine Top Ten Famous Dishes"
Have you tried to do it all? How does it taste?
Today's "Liaoning flavor snacks" do you want to come back and have a look!
30 "Liaoning-style snacks", go you——
1. Cypress roast chicken
Flavor Profile:
Cypress roast chicken, beautiful appearance, salty and moderate, the skin is purple-red, the chicken is tough and not chai, the aroma is strong, it is the best in the roast chicken.
Base material:
Native chicken, brown sugar, cypress wood, secret seasonings, health chinese medicine, etc.
Preparation Method:
Preferred Lingyuan local chicken, slaughtered and washed. Boil the old soup with secret spices and health herbs. Put the white chicken in a large pot, cook it in the old soup and remove it for later. Take brown sugar and cypress wood chips and stir well in an iron pot, heating the bottom of the pot to evaporate the smoke. Place the smoking basket on the iron pot, put the cooked chicken into the smoking cage, and turn the chicken body repeatedly during the smoking process to make the color even and the surface taste. Finally, the chicken body is coated with sesame oil, locking in the moisture of the epidermis, and the cypress roast chicken is made.
Second, Lingyuan hanging furnace baking cake
Friends come from afar and are happy! Treat the stove with baked cakes, not to be kissed! As the first of the "Three Treasures of Lingyuan Cuisine", with its unique charm, the hanging oven baked cake shows people the traditional food culture from the goddess's hometown. With a light bite, the sesame seeds are crispy, the noodles are fluffy, the bottom of the cake is crisp, and the layers of delicious teasing the taste buds of diners make people addicted to eat. Hanging stove baked cake and Lingyuan sheep soup, one meat and one vegetarian, one soup and one cake, one soft and one hard, such a diet matching, is undoubtedly an excellent choice for Lingyuan breakfast!
Flour, cornmeal, puff pastry, sesame seeds, etc.
Select small flour as the main ingredient, and add an appropriate amount of water, salt and alkali to the noodles, knead and put them in a wake-up noodle, knead and wake up again, after four or five times of processing, roll out into a large dough, the dough is evenly coated with a layer of oil puff pastry, rolled into a 10 cm thick dough roll, and then pulled into 100 grams of standard dough. The awakened dough is placed in a dish, kneaded and rotated with both hands to form a saucer-shaped dough, so that one side is covered with sesame seeds, the other side is glued to the top of the oven, and the bottom is baked over a charcoal flame, and after 8-10 minutes, it can be baked.
3. Fire spoon ravioli
Shenyang's fire spoon is crisp and not broken, because the noodles are kneaded into the "oil crisp", wrapped and put in a baking tray like a drawer, drizzled with soybean oil, sent to the open stove to be roasted, master the heat, you can show the effect of crispy outside and tender inside. The fire spoon pays attention to "a pocket of juice", and the fat oil is naturally wrapped in, but the fat and lean ratio of the meat filling can be appropriately adjusted to make the fire spoon taste less greasy and delicate. The meat filling can also be mixed with some shallots and kale to add moisture to the delicate flavor of the vegetables.
The partner who eats the fire is wontons, and the most significant feature of Shenyang's wontons is that it has a lot of stuffing, which is as affordable as the character of Shenyang people. Wonton heavy soup, authentic wonton depends on the soup, thick chicken soup is the best, add a few pieces of seaweed and shrimp skin, it is really fresh.
4. Shenyang skewers
Shenyang kebabs were brought to Shenyang by Xinjiang compatriots in the early 1980s to operate lamb skewers, and were the earliest barbecue varieties in northeast China to operate in the form of skewers! Because it is convenient to eat, the taste is delicious and popular. After being localized and improved, it has become a grilled skewer culture that cannot be baked without ingredients, diversified in taste, from the street to the shop, and all over the streets and alleys of Shenyang.
5. Tendon cake tofu brain
Tofu brain, there are all over the country, east, west, south and north, but the taste is different. Shenyang's tofu brain is salty and fresh, snow white and tender tofu, poured with starch hook soy sauce to adjust the marinade, according to personal taste plus garlic paste, chili oil, green onions, coriander, eat smooth, salty and fresh.
In the breakfast of Shenyang people, tofu brain is a versatile existence, it can be associated with fritters, but also with the hanging oven cake, but the most popular little friend is still a tendon cake. Thin as cicada wings, soft tendons, very mellow. Rib cake tofu brain is also one of the most classic breakfast pairings of the people of Shenyang.
6. Yellow croaker pot stickers
This dish has distinct characteristics of Dalian's local old dishes, is a perfect combination of seafood and pasta, and is well received by the majority of diners.
Yellow croaker, pork, leeks, green onion, ginger, salt, monosodium glutamate, chicken powder, cooking wine, egg whites, shallot oil, pork fat.
1. Wash the yellow croaker, peel the flesh, cut it into cubes and set aside;
2. Chop the diced fish into meat puree, put the fish puree and pork filling into the basin, add minced green onion, minced ginger, salt, monosodium glutamate, egg white, cooking wine, green onion oil, pork fat and an appropriate amount of water and mix well, beat the fish meat vigorously;
3. After the fish is stirred evenly, the leeks are washed and chopped and put into the filling and stirred well;
4. Divide the awakened dough into small pieces and roll out into long strips;
5. Roll out the long strip of bread on the fish and meat filling, into a pot sticker;
6. Preheat the electric cake bell, then put in a small amount of oil, after the oil is hot, put the pot sticker in, fry it for a while, and then mix the noodles with water to make a noodle soup and pour it into the electric cake bell to cover the lid;
7. The soup is dry, the pot sticker is cooked, and the plate can be plated.
7. Korean cold noodles
Since the Korean ethnic group has a population of about 100,000 in Shenyang, it is the most populous ethnic minority outside the Manchus, and its unique food culture is gradually integrated into Shenyang's food culture. Korean cold noodles have also become a popular local snack in Shenyang! The varieties of Korean cold noodles are divided into elm skin powder cold noodles, buckwheat cold noodles, and lye water cold noodles according to raw materials; according to taste, there are salty, sour and sweet, fruity, etc.; according to the method, there are boiling, mixing, hot soup, frying and so on.
Eighth, under the pot of rotten knotty soup
"Rotten under the pot" is tender and delicious, and is one of the algae that Dalian people like to eat. The algae quickly disintegrate when exposed to hot water. After the water boils, put it under the pot, turn it over and roll it, so the people in the fishing village call it "rotten under the pot". As long as you have drunk a bowl of "rotten pot", you will think about its umami taste for a lifetime.
"Rotten under the pot", flour, fresh meat, green onions and ginger, etc.
1. Cut the pork into small cubes and chop the green onion and ginger and set aside;
2. Pour an appropriate amount of bottom oil into the pot and heat it up, add the green onion and ginger and stir-fry until it changes color;
3. Add an appropriate amount of water or broth to boil over high heat and add gnocchi to the gnocchi and stir until the pot is opened again;
4. Stir well with chopsticks to add salt and MSG to taste evenly, and then sprinkle with green onions and coriander to freshen and enjoy.
Nine, sea linen line buns
The chewiness of the sea linen thread is a bit of a kelp feeling, with a little more tenacity, and the fragrance overflows between the lips and teeth, and the nutrition is extremely rich.
Sea hemp thread, sea oysters, green onions, radish, soy sauce, salt, pork belly, etc.
1. Wash the fresh sea linen thread and set aside;
2. Cut the green onion and radish into small pieces and set aside;
3. Cut the fresh pork belly and sea oysters and set aside;
4. Put the above prepared ingredients into the basin, add a little salad oil, add an appropriate amount of soy sauce and salt, and stir evenly;
5. Wrap with the noodles that have been reconciled in advance.
10. Hanging oven cake chicken cake
Compared with those hundreds of years old shops, the hanging oven cake shops scattered in residential areas and small streets and alleys are not so outstanding. However, such an ordinary piece of cake can become the iconic food of Shenyang.
Features: hanging oven cake oil glossy, crispy outer skin, soft and tender inside, layered, a shake to open, fragrant and delicious; after the egg cap, tender and delicious, melted in the mouth, overflowing with fragrance. When eating the hanging oven cake, it is accompanied by egg soup, the main and vice sides are combined, the aroma is strong, and the taste is smooth.
11. Yingkou Heavenly Donkey Eight
This snack is a national intangible heritage, with a unique meat aroma, soft and tender taste, and extremely rich nutrition
Donkey meat, donkey plate intestines, donkey skin, donkey intestines, donkey belly, donkey liver, donkey heart, donkey loin.
1. Change the knife to donkey meat and other materials and soak in ice water for 2 to 3 hours;
2. Under the pot of cold water, add shallots, ginger, garlic and other materials, go to the fishy boiling bloody water and fish out and rinse;
3. Put the donkey meat and other ingredients into the secret old soup in turn, bring to a boil on high heat, turn the heat down and cook slowly for 2 to 3 hours, add salt, chicken essence, sugar and other condiments, simmer for 2 to 3 hours to get out of the pot.
12. Yingkou big bone soup bun
The noodles are municipal intangible cultural heritage, the bun is soft in taste, fresh and not greasy, and the color and aroma are unique. In particular, the bun folds are well-proportioned, and the size of the neat looks like a mist containing buds and autumn chrysanthemums. Refreshing eyes, bite to see the soup without oil, favored by the public and friends.
Self-minced meat filling, white green onions, ginger, special broth, soy sauce, cooking wine, salt, secret ingredients, etc.
1. Put the self-grinding meat filling into a large basin, slowly beat in the broth, sea salt, soy sauce, cooking wine, secret ingredients, stir vigorously. Finely chop the green onion, mince the ginger, put in, and finally put in the oil cover, put it in the refrigerator and store it for later;
2. The alkali surface and water surface prepared by the hair are reconciled according to 2:1, and the next agent is applied. 30 grams of each ingredient, roll out into a bun dough and wrap it into a mixed meat filling (30 grams) to make a finished product.
13. Roast chicken in Laotiantai
Roast chicken is also known as smoked chicken, and the difference between the two is that roast chicken has two more processes than smoked chicken. Smoked chicken is directly smoked and colored after being brine, while roast chicken is first drained after brine, and then roasted on the pot to remove the excess fat under the chicken skin, and finally the white sugar coloring is completed. There are a total of 16 processes of Roast Chicken in Laotiantai, which has been adhering to the production standards of roast chicken for more than 100 years, and after eating it, it makes diners feel full of aftertaste and a long aftertaste.
More than one year of white chicken, salt, white sugar, monosodium glutamate, ginger, garlic, peppercorns, cinnamon, fennel, star anise, cinnamon, nutmeg, tangerine peel, cloves and other 18 flavors of Chinese herbal medicine.
1. Healthy live chickens must be slaughtered with a mosque professional knife master; after cleaning up the acid discharge, start to make a shape; open a small mouth with three fingers on the tip of the chicken in the middle of the legs (2-3 inches is appropriate, not too large to avoid the late plate chicken shape can not jam the chicken legs. Make a small opening above the shoulder of the neck and remove the sac; remove the whole chicken from the internal organs, wash it, put it in clean water for 6 hours and then take it out (remove the fishy smell and blood water); perform the whole chicken shape, the chicken wings are pinned backwards and upwards to the back of the neck, and the other chicken wings are stuffed from the bleeding knife edge, pulled out of the mouth, and pinned behind the neck; the root bone of the chicken leg is broken, and the two claws are crossed into the chicken belly, and the shape is completed.
2. Boil the old soup and skim off the foam; put the ingredients into the good ratio (so as to slowly spread out) and then add the appropriate amount of water and boil again; put in the whole chicken of the good type, add salt and ginger to the boil and then turn off the heat; after one hour, the heat is slow, boiling but not steaming; after four hours, hook up one by one to drain the water.
3. Large iron pot to burn to slightly red, put on the drained water roast chicken, dry roast for twenty minutes, after hearing the sound of the pot in the pot, indicating that the subcutaneous fat has been roasted, then sprinkle white sugar in time, cover the pot lid and smoke for about 5 minutes, from white sugar smoke to yellow smoke, smoke into the air within 300 meters can smell the seductive aroma, open the pot lid to become a golden finished roast chicken.
Fourteen, a large fire spoon
The large fire spoon is oily yellow, the puff pastry layer is stacked heavily, and when the wind blows, the puff pastry layer immediately explodes and spreads, and the appearance is very elaborate. Pick it up and eat it, the puff pastry is as light as willow, and they dance like butterflies, like flowers falling. The smell is fragrant, the food is crisp and delicious, and the thought is refreshing, which can be described as endless aftertaste and unique.
In 2000, the big fire spoon was included in the intangible cultural heritage list of Tai'an County, and subsequently, the production process of the big fire spoon was included in the list of intangible cultural heritage of Anshan City, which is the only historical business card in southern Liaoning that retains the folk crafts and recipes derived from the Qing Dynasty.
1. Leather surface: special flour, purified water, soybean oil;
2. Crispy: special flour, soybean oil;
3, filling: cotton sugar, sugar ginger slices, green silk, red silk, peeled white sesame seeds, special flour, cooked black sesame seeds, peanut flour, Sanyo cake powder, glucose powder, pine nuts, salad oil, sugar osmanthus flowers, sugar roses.
1, after the skin surface wakes up, divide the skin noodles into 4 parts in equal amounts with the puff pastry, place them in the baking pan, take one of the parts to open the skin noodle rod and put the puff pastry in the middle position to wrap it, fold it twice after the rod is opened, cut into 4 parts, roll it up and wrap it tightly on the board with plastic wrap;
2, the weight of the dough skin of the fire spoon is about 55g, the weight of the filling is about 20g, the fire spoon is wrapped and placed in the baking pan with even soybean oil, 4 horizontal, 6 longitudinal, 24 per plate;
3, the heat spoon on the skin brushed with soybean oil into the oven, on the heat temperature of 178 ° C, under the heat temperature of 180 ° C, baked to about 14 minutes after the plate, and then baked for about 6 minutes, the skin is golden brown, the dough cake is slightly drummed, at this time the delicious fire spoon can be baked.
Fifteen, Suizhong water tofu
Suizhong water tofu is very famous, not only locals love to eat, outsiders come to Suizhong are also scrambling to taste this dish. It is rich in a variety of amino acids and trace elements, high fiber, low fat, high calcium and low sugar, rich in nutrients, is a pure natural green health food. Its taste is soft and smooth, the fragrance is delicate, its nature is cold, and its color is like jade. Regular food has the effect of health and beauty, and it is a rare delicacy.
1, soaked beans: the use of bean navel (bean eyebrow) light color, low oil content, large skin thin, full grain weight, skin wrinkles and glossy soybeans, washed, in the spring and autumn water temperature of 10 ~ 20 ° C, soaked for 12 ~ 18 hours; summer water temperature 30 ° C, soaked for 6 to 8 hours; winter water temperature of 5 ° C, soaked for 24 hours. The water quality is preferably pure water and soft water. The weight ratio of beans and water is better than 1:3, and the soaked soybeans are about 2.2 times the weight of the raw dried beans. The soaked beans require the watercress to be full and crack a line. If the soaking time is too long, it will affect the pulp yield.
2, refining: the selection of slurry can be automatic separation of pulp slag refining machine, coarse grinding, fine grinding 2 to 3 times, in order to maximize the extraction rate of soybean protein. The amount of water added during the refining process determines the tenderness of the inner fat tofu. To make old tofu, the ratio of water to dried beans is 3 to 4:1, and to make tender tofu is 6 to 10:1. At the first rough grind, the amount of water added is 30% of the total amount of water added. After the second adjustment of the refiner helix, the fine grinding is carried out, and the water is added to 30%. The third time the amount of water is 40%, try to rinse out the pulp inside the okara. The ground slag should feel delicate and particle-free.
3, boiling pulp: put the ground pulp in a stainless steel drum, cook it with steam to 60 ~ 70 ° C, put in an appropriate amount of edible defoamer, and completely eliminate the bubbles generated during the heating process. Then bring the pulp to a boil and leave it to a boil for 3 to 5 minutes.
4, cooling: the cooked pulp cooled to 35 ° C or less.
5. Lipid (add coagulant): Dissolve the β-gluconic acid lipid with a small amount of cold boiled water. Make 1 kg of old tofu with 30 g of inner fat, and 1 kg of tender tofu with 24 to 30 g of inner fat. Add the dissolved inner fat to the cooled soy milk and mix slowly.
6. Molding: Pour the grease into the molding mold and put it into the solidification groove. Keep warm at 80~85°C for 20 minutes, and let it cool to be finished.
Source: Liaoning Daily