What is the name of the historical figure in the TV series "That Year the Flowers Bloomed and the Moon Was Round"? Zhou Ying
By the way, this character is from Sanyuan County, in addition to the beautiful scenery, There are many scenic spots and monuments in Sanyuan County, such as the City God Temple, Yu Youren's Former Residence Memorial Hall, Dongli Garden, Zhoujia Compound, etc., of course, there are many delicious ones. As introduced earlier, there are white sealed meats, in fact, there are such as mille-feuille oil cakes, cage meat, soaking oil cakes, knotted noodles...
Zhou family compound
Today, for everyone to introduce a new breed, although Xiaobian himself may not dare to eat (Xiaobian has been afraid of long animals since childhood and does not grow legs... ), but it is also a kind of local cuisine, first look?
Ingredients (to make two bowls)
Live eels... One pound
soy sauce...... Five dollars
Water hair fungus... Three dollars
monosodium glutamate.. ...... Two points
Magnolia flake silk... Three dollars
Wrong vinegar... Two dollars
Shallots... Two dollars
Shochu... Five dollars
Ginger slices... A dollar
Dry starch... Two dollars
Garlic slices... Two dollars
Wet starch... A dollar
Dried chili shreds... Cooked in five minutes
lard... One pound (about two or two six dollars)
table salt...... A dollar and a half
Method of production
1. Put the live eel in a pot of boiling water, cook for about two minutes, and fish out when you see the fish open its mouth. Use a bamboo skewer to cut along the back of the fish, remove the head, tail, spine and internal organs, wash and cut into three-point thick and two-inch long segments.
2. Add 2 catties of broth to the wok and bring to a boil over high heat. Add the fine salt (one dollar), then pour the customer's broken bread (3) about four pieces, cook for about two minutes, when the soup is immersed in the steamed bun, add shaojiu (one dollar), and serve in two bowls.
3. Add cooked lard to the wok and heat to 80% over high heat. Shake a layer of dry starch evenly over the carp segment, put it in a frying pan and blast it, immediately pour it into a colander and drain the oil. Put the wok back on the high heat, add cooked lard (one or two) to heat, add dried chili pepper shreds and fry until golden brown, then add shredded shallots, ginger slices, garlic slices, magnolia slices, water fungus and eel segments, then cook vinegar and shaojiu (four dollars), slightly sautéed. Use soy sauce, monosodium glutamate, fine salt (five points), wet starch and water, pour into the sauce and stir-fry, juice, drizzle with cooked lard (six dollars), start the pot, divide into two parts and cover the cooked bun, that is, cook the bun into eels.
Snack features
The eel is fragrant, the boiled bun is soft, the soup is rich, and you want to eat two bowls of one bowl.
Well, there are so many introductions, if you like, please pay attention to the headline number of the editor: Special Nutritionist
Specifically for the foodies in today's headlines to find snacks from all over the world, of course, now is the hometown of Xi'an