I have never been from my hometown with a stomach
Food is always good for home
Donkeys in the hometown roll
Dumpling soup
……
All surging on our taste buds
Only then did I tip my tongue and get on my heart
Next
Let's take a closer look!
Toads swallow honey and soup
Toad swallowing honey is a famous snack in Qian'an. In the morning, I got up, sat down at the Zhang Sanya Baked Cake Restaurant, came to two pieces of toads to swallow honey, and then ordered a bowl of hot dumpling soup, which was called a beauty, just like the fritters and tofu brains of old Beijing, which is the classic breakfast of our Qian'an.
Speaking of this toad swallowing honey, we can't help but mention the old Beijing snack toad spitting honey, this swallowing and spitting, but there is a lot of success. Beijing's toad spitting honey is a sesame cake wrapped in bean paste filling, because it has a natural opening during the baking process, spitting out bean paste and so named, that taste is really honey-like sweet. Although the appearance of this toad swallowing honey is also a baked cake shell, the filling inside is very different, the time of filling is also different, the bean paste of the toad spitting honey is baked together with the baked cake, the toad swallowing honey is first baked the baked cake shell, and then use a knife to cut a hole from the side, according to the customer's requirements, stuffed into the stewed pork head meat, bone meat, pig tongue, pig tail, pig nose, any part of the pig you can think of can be used as filling. It is said that the highest state of toad honey swallowing is to burn the cake shell into the pig's eye, but very few people challenge this highest realm, everyone often eats or stuffed into the pig's head meat and bone meat to swallow honey, fragrant but not greasy, crisp and delicious.
The toad was tired of eating honey and thirsty, and at this time the plain dumpling soup was also ready to be served. The steaming soup is filled with yellow dumplings and green spinach, which is comfortable to watch, take a sip, and iron it all the way to the stomach.
This soup dumpling is a specialty of Tangshan, and the people in the surrounding counties and districts will make it. The mung beans are crushed into watercress, foamed with water, the skin of the beans is bleached, turmeric is added, then the water is ground into juice, and then the water is added to remove the slag, after three times of depiling the pulp, then mixed with the juice, stirred into a paste, and a round flake is spread out with a sharp pot and a golden brown bun. According to nutrition experts, mung bean dumplings have the functions of clearing the liver and stomach, relieving heat, beauty and detoxification, reducing blood pressure and blood lipids. There are also a variety of ways to eat, there are more than 100 kinds of methods such as vinegar and steamed buns, braised buns, fried steamed buns, etc., which is a local main dish that is necessary for the people of Tangshan to celebrate the New Year, get married and bereavened.
The soup and the toad swallowing honey are a perfect match, so that after breakfast, diners often eat with sweaty foreheads, burps and leave satisfied.
Donkeys roll
Idle, he and his friends went to Yangdianzi to catch the market. When traveling east and west, I saw a stall in the southeast corner of the market, which was placed with golden yellow roll-shaped sticky food, which was called "donkey rolling" in the countryside, and The old man smelled a sweet fragrance, which was very tempting. In the city, it is also occasionally seen walking the streets and alleys riding bicycles for sale, 6 yuan a pound, according to customer requirements cut section weighing and selling. As a sweets savour lover, I immediately pulled my friends up and talked to the stall owner while buying "donkey rolls".
"Donkey Rolling" is a hometown specialty. It is steamed with sticky rice noodles or yellow rice noodles. Warm water and noodles, sticky noodles to live soft, steamed on the drawer. While steaming, pick the full and ripe soybeans and fry them, and then roll the sautéed soybeans into bean noodles. Lay a thick layer of soybean noodles on the board, then put the steamed sticky dough on the board, then sprinkle another layer of bean noodles and roll out the sticky dough into thin slices with a rolling pin. Wrap the middle with brown sugar or bean paste and roll them up layer by layer. After steaming, the sticky rice noodles are a faint red, and after being dipped in golden bean noodles, a layer of light red and a layer of gold are very beautiful. During the rolling process, the sweet aroma of beans and sticky noodles drills into the nose one by one. Take a bite, sticky and tasty.
"Donkey rolling" is actually bean noodle cake. But why such a name? This point even questioned the predecessors, "Yandu Small Food Miscellaneous", it is said: "Brown sugar water filling is cleverly arranged, yellow noodles into balls of beans buried." What a group called 'donkey rolling', the name is not inevitably humorous. He also said: "Soybeans stick to rice, steamed, wrapped in brown sugar water filling, rolled in fried bean noodles, placed on a plate to sell, named 'donkey rolling' is really incredible." ”
Nowadays, "donkey rolling" is mostly made of rice noodles, one is that there are fewer and fewer sticky rice and yellow rice, and the other is that the "donkey rolling" steamed out of rice noodles is more beautiful in color and has a better taste. As long as people want to eat, they can make it at any time, or go to the market to buy it, no longer limited to the harvest after autumn.
Cylinder oven baked cake
"The city government is thousands of layers and square, and the sesame ten thousand dim sum is long. However, the Bagua furnace is burned, and the incense is put on the lips. "It is said that Qian'an's famous snack is the pot stove baked cake."
The so-called cylinder oven baked cake, as the name suggests, is baked with a cylinder oven. Making food in a jar is a very unique method, which makes use of the smoothness, fire resistance and thickness of the "tank", and the baked cake is not paste or charred, and it is fragrant, crispy, crispy and resistant to storage.
Qian'an's cylinder oven baked cake, to count the Yellow Paper Zhuang Yang Ming baked cake is the most famous. Other families also do it, but they can't make the taste of Yang family baked cakes. Yang Ming is a man in the early years of the Republic of China, and now the Yang family baked cake has been passed down for several generations, people still recognize this old brand, and they rushed to buy authentic cylinder oven baked cakes.
A large oily black vat, a three-foot-long noodle case, a busy old man, a brown and crispy baked cake, and the smell of wheat and sesame in the air are the classic food scenes in memory.
The reason why the cylinder oven cake is crispy and delicious is mainly because of the exquisite materials and strict production process. Flour is the finest flour processed in-house, and there are strict ratios of noodles, water and oil. To make a 10-kilogram flour baked cake, 6 kilograms of flour should be added to 6 two peanut oil and warm water and water surface, and then 4 kilograms of flour should be added to 2.2 kilograms of peanut oil and oily noodles. The water surface is down, the oil surface is on the top, and the dough pieces rolled up into paper-thin pieces are rolled up and rolled into 162 uniformly sized agents. Another weigh 7 kg of pork belly cut into large chunks of bean grains, add an appropriate amount of green onion, peppercorns, ginger minced, shiitake mushrooms, stir well with 1 kg of pure sesame oil.
Boxy oven baked cakes are like a boxy city, filled with memories and warmth, no matter how far we go, we will be obsessed with this simple taste.
Lazy tofu
Lazy tofu, looking at the meaning of the text, is the tofu made by lazy people.
Tofu, the original is also common, there are all in the north and south of the river. Soy products since ancient times is a dish on the plate, "emperor of food" Yuan Ming also loves it, "Suiyuan Food List" in the tofu method emerges in an endless stream, one of the "Eight Treasures Tofu" with exquisite materials and complicated methods, hard to make the usual tofu into a rich taste, can be described as the pinnacle. In their hometown, the villagers have made the procedure of making tofu simple and simple, and made a rural local food, but its delicious taste is not reduced, which is lazy tofu.
Lazy tofu, also known as small tofu, is a unique delicacy in my hometown and has never been heard of anywhere else. It is small and is mainly used to distinguish it from the large tofu that is usually cut into pieces. Lazy tofu is different from ordinary tofu, without filtering and brine point system, directly add vegetables cooked and eaten, extremely simple, is called lazy tofu.
The main raw material of lazy tofu is soybeans, and there is also a raw material that is indispensable, that is, peanuts. Choose full ripe soybeans to soak in advance. Then go to the village mill, soak the round and full soybeans together with the same swollen peanuts, scoop a spoonful into the grinding eye, and then push the stone grinding, grinding the eye from time to time with water. With the "squeaking" of the stone mill, the milky white juice gushes down along the gap between the two grinding discs, and the bean fragrance overflows. Lazy tofu and Huang Chengcheng's small rice are a perfect match, with lazy tofu, rice should eat an extra bowl.
With the improvement of living standards, many old rural foods have gradually withdrawn from people's tables. This lazy tofu is not reduced because of its simplicity and deliciousness. Not only has it become the main dish in the farmhouse meal, but it has also appeared in the hall of the grand restaurant, and the lazy tofu and garlic fried millet rice have appeared together, and the dishes are also dishes, which are very popular with diners.
Steamed vegetable rolls
Pengdianzi Town has "three knives", kitchen knives, tile knives and machetes, one of which refers to the high cooking technology, Pengdianzi Town is famous for steaming vegetables, the most distinctive of which is a steamed cabbage roll.
Steamed cabbage rolls are a local dish in Qian'an, with meat and vegetarian combinations, light and refreshing, and are indispensable traditional preserved dishes for the old village to entertain guests during the New Year's Festival. Usually housewives will do it, but to make it delicious, there is also a knack.
Selection of ingredients. To choose a full and ripe Chinese cabbage, remove the roots and head, cut the middle part, and cut into 10 cm long pieces. There is a good place in the trap. Select the lean meat chopped into a trap, and then the blanched cabbage corner scraps are chopped, mixed into the meat filling, add sesame oil, fine salt and stir well, so that the filling is lighter and tenderer than the pure meat filling. There are tricks when it comes to packing. Lay the cabbage flat on the board, put the meat filling on one side, roll up from the side with the meat filling, roll the whole dish into rolls, and then cut the rolls into two pieces from the middle, and the two vegetable rolls are made. The placement is exquisite. The rolls are all rolled up and steamed in a large bowl. It is placed in a meticulous manner for the sake of aesthetics. Sprinkle a few pieces of sea rice on the bottom of the bowl, put two cabbage rolls horizontally at the bottom of the bowl, and then stack them vertically along the edge of the bowl, one by one. The middle part is also stacked with layers of cabbage rolls. When all the yards are done, place the bowl in the drawer and steam on high heat for 20 minutes.
Take the bowl out of the pot, buckle a plate on it, turn it upside down, and the vegetable rolls will be fastened to the plate, then drizzle with sesame oil, pour vinegar, and the steamed cabbage rolls will be finished. At this time, what you see is a plate of beautiful dishes, light green cabbage rolls, dotted with bright sea rice, full of mouth, but also full of eyes.
These delicacies
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Qian'an people
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