Since the successful creation of the "Hometown of Shaanxi Cuisine" in 2012, our county has always adhered to the "Hometown of Shaanxi Cuisine" as the "golden signboard" of opening up to the outside world, regarded the gastronomic industry as an important starting point for promoting the high-quality development of the county's economy and society, continuously strengthened organizational guarantees, increased capital investment, created characteristic brands, built a talent system, and achieved remarkable results in the development of the gastronomic industry. From January 15 to 18, 2021, our county once again passed the review of the "Hometown of Shaanxi Cuisine" by the expert group of the Provincial Culinary Association, and selected the top ten famous restaurants, five famous banquets, 24 famous dishes, thirteen famous snacks, etc. On the occasion of the Spring Festival, Hanyin County Rong Media Center will focus on the promotion of famous shops, famous banquets and famous snacks, welcome everyone to enter the store to taste!
Famous snacks
Kang kang bun
Kang Kang Bun is a kind of snack food that accompanies the history of Hanyin to the present, and is deeply loved by the people of Hanyin and surrounding cities and counties. Hanyin's Kang Kang Bun is a traditional famous food in Hanyin, famous far and wide, and the Hanyin people regard him as an important gift for visiting relatives and friends.
Kang steamed bread production process is a traditional manual operation, the main ingredient with ordinary flour, but the inside to be mixed with some oil crisp, oil crisp is particularly important, authentic delicious Kang steamed steamed steamed bread is the ancestral secret recipe. It is usually made by stir-frying some lard, vegetable oil, peppercorns, salt, and then mixed with flour. The old noodles of Kang Kang bun are fermented with sweet wine, generally the old noodles and puff pastry are each half kneaded, rolled into round or rectangular pancakes, and then brushed with a brush with a layer of salt or sugar water, both sides are glued with sesame seeds, every 1 cm in the middle chopped knife marks, and finally placed in the iron chain with charcoal on both sides to bake, baking until both sides are yellow.
Due to the role of special crisps, Hanyin Kang Bun is bright yellow, thin, fragrant, crisp and crispy. When eating, it seems that the bun is hard, but you break a piece and put it in your mouth, and it melts with water. The most valuable and incredible thing is that the natural food is naturally stored for more than three months without being bad, and it can still be eaten.
Sour and spicy fern powder skin
Sour and spicy fern skin is the most famous snack in Hanyin, which is also an extremely rare snack.
Fern powder is a starch found in the rhizomes of an extremely rare wild plant. Fern is an herbaceous plant that grows on subtropical, moist, warm hilly hills and mountains, and grows in the shallow mountainous areas deep in the Qinling Ba Mountains. Ferns are cool, seedlings are unearthed every year before the Qingming Dynasty, as long as the crown-like leaf grains on the top of the head are not scattered after excavation, they can be collected and boiled in water to make dishes, which is what we call the scientific name Wei Cai. Wei cai is a natural, wild green food, coupled with its growth in the selenium-rich Han yin land, which shows how sought-after this mountain treasure is.
Fern flour skins are made with wild fern root powder. Dig back the fern roots on the hillside, put them into the river water and stir and soak, rinse the mud and sand, crush the fern roots after fishing out, filter and remove the slag, float off the black powder foam, and after precipitation, the powder is formed.
Fern flour skin is a mixture of fern flour into a thin porridge, scoop a spoonful into a special iron round flat bottom small hot pot, each pot bottom to apply a small amount of vegetable oil, so that it can be removed from the pot. After the steamer water is boiled, put a thin layer of powder into the small hot pot, shake well and put it into the pot of boiling water to blanch, fish out and soak in cool water for a while to set the shape, and when eating, use a knife to chop into finger-wide strips to eat.
The production of spices is also very exquisite, to reflect the Han yin people like sour and spicy taste, the eight spices boiled into water, the vinegar boiled, the two ditch into a soup, and finally with garlic paste, ginger, pepper powder, salt, oil spicy seeds, sesame oil, monosodium glutamate and other blended into a bowl of spicy, smooth and flavorful fern skin.
Dip the braised noodles
Jianchi braised noodles are a characteristic local snack enjoying regional patents in Hanyin Jianchi Town. Although there are braised noodles everywhere in Hanyin County, locals will know if they are authentic Jianchi's braised noodles as soon as they taste it. People in this and other counties often drive to Jianchi to eat the braised noodles here.
Jianchi braised noodles are made by adding fine meatballs, fungus, yellow flowers, vermicelli, soybean oil skin, tofu, fresh vegetables, minced ginger, green onion knots, garlic seedlings, etc. The key to the taste of the noodles is in the soup. The soup used for braised noodles is a bone broth made over a low flame for a long time.
The taste of Jianchi braised noodles is in a "braised" word, braised noodles should be made on the fire when braised, whether it is kneading meatballs or ingesting fungus, yellow flowers, according to the degree of fire resistance of the dish into the pot to control the fire, such as bone soup stew noodles to cook, meatballs tofu to be hot, yellow flowers, fungus to be short fire, fresh vegetables to soup fire, to boil out the taste, stew out the soup color, fire is a must.
The beauty of the noodles in Jianchi is mainly in the combination of spices and fresh vegetables, yellow flowers and yellow, black fungus, white tofu, green vegetables, fresh meatballs, soft noodles, tender soups, thick and long, about ten yuan a large bowl, economical and affordable.
Hanyin dried tofu
Although Hanyin dried tofu comes from Hanyin's small handicraft workshop, it has gone to the market. It has become a business card of Hanyin special snacks in the Chinese market.
Hanyin people have a special love for the processing of beans, this kind of snack dried tofu, not steamed and stir-fried stewed with a plate, but a snack to taste by hand.
After making soybeans into tofu, use a dry grid frame to press the dried small tofu into a thin slice of one inch square, take out the thin slices of tofu, put in the alfalfa, star anise, cloves, naphtha, peppercorns, fine salt and other seasonings made of boiled water soaked in water, the tofu with good brine is dry and oily, bright, translucent, slightly baked with fire, dried tofu is ready.
Hanyin tofu dry oil transparent, meat flavor refreshing, soft and smooth, chewy long, not only a snack, but also can be put into the plate hospitality, but also the best food for travel.
Tadpoles
Ingredients: Rice (or flour, peas, beans, lentil flour)
Seasoning: vegetable oil, chili pepper, sesame oil, mustard, balsamic vinegar, ginger, garlic, monosodium glutamate, fine salt.
method:
1: After soaking the rice, grind it into rice paste (Flour should be mixed with dough and washed out of the batter. Bean flour is mixed with water to make a pulp). Pour the pulp into a pot and heat it, stir and cook to cook until cooked, making it a thick paste.
2: Scoop the boiled cooked pulp into a special leaky scoop, squeeze it so that it leaks into a basin of water, and then condense into a tadpole shape.
3, the production of spices, very exquisite, one is to be new, the other is to be good, the first day leftovers, quality can not be wanted. The peppers are selected bright red without mildew, removed from the handle, wiped clean with a cloth towel one by one, ground into a fine spicy powder, and sprinkled with pure vegetable oil. Ginger and garlic are selected to be colored and flavored, and mashed into a puree. Vinegar, to choose the pure balsamic vinegar brewed from grain. Prepare high-quality mustard, sesame oil, monosodium glutamate, and brine.
4: After the tadpole-like slurry has cooled, use a colander to scoop it up, dry it, put it into a bowl, add oil to splash pepper, balsamic vinegar, ginger puree, garlic paste, mustard, sesame oil, monosodium glutamate, brine and other condiments, mix well, you can eat.
Han Yin rice bun
The raw material of Hanyin rice bun is rice milk, but the rice milk of steamed rice bun requires its own unique fermentation process.
First soak the rice for six hours and then grind it into rice milk, then put the rice milk in a thermos barrel or constant temperature barrel at a constant temperature of 20-26 degrees, add a small amount of sweet wine to brew seeds, and let the rice milk ferment until it is slightly sour and sweet, and then it can be steamed. The fist-sized rings inside the cage must be steamed and sterilized before they can be used. The spreading cloth in the steamer is preferably fine and breathable soil gauze, the rice milk is scooped into the gauze ring steaming grid, and after the basket is closed, it can be steamed for 15 minutes on high heat.
Hanyin rice bun has a sweet wine flavor when eaten, soft, delicate, and is a very refreshing food for the elderly and children.
Fried rice dumplings
Fried rice dumplings are a snack in Hanyin, shaped like a crescent moon, the size of a bowl, the thickness of a bow, tender and crispy inside, delicious filling, salty and crispy, chewed up, with a unique flavor.
The production method is: select the best rice, mix with a small amount of soybeans, take the moon river spring soaking, grind into a non-thin rice milk, inject the rice milk into the crescent-shaped iron spoon, put some filling in the middle, the filling is a green and white green onion plus tofu, mixed with oil, salt, spiced seasoning, pour a thin layer of rice milk on top of the filling, and then go down to the boiling oil pot, only listen to the "nourishment" sound, the oil pot reaches the boiling point of the vegetable oil on the iron spoon, wait for the dumplings to slowly drift from the spoon into the oil pan and fry for 3 to 5 minutes, Drain the oil on the dumpling rack and serve.
Urn mushroom dumplings
Bao'an Zhangren is the most typical folk legend of Hanyin since ancient times to inherit the old Zhuang thought, the story of the Confucian Confucius disciple Gong Hanyin and a Zhangren who holds an urn to water the vegetable field has become a specific local cultural content, the development and development of Bao'an mushroom dumplings is to follow the zhuangzi representative figure Hanyin Bao'an Zhangren's ideological essence: advocating nature, original nature, returning to simplicity, and introducing the concept of eating from the new.
Hanyin is located in the Qinba Mountains, rich in a variety of wild edible mushrooms, urn mushroom dumplings are selected pure natural wild mushrooms, and specially invited Famous Chinese edible mushroom experts to Hanyin personal ingredients, according to nutrition collocation, mushroom amount matching, food with three into one wild mushroom dumpling stuffing. Because it is pure wild, pure natural, high nutritional value, different mushroom dumplings can eat different mushroom aromas, mushroom dumplings are originally in the wild, and mushroom dumplings come from nature.
Oil cake
Ingredients: rapeseed oil, flour, bean paste, brown sugar or date puree.
1: Blanch the noodles and let them sit in a bowl, put them in a porcelain basin and set aside.
2, when doing, the hand in the raw oil bowl dipped, pinch a piece of noodles, in the hand a kneading, into a ball, and then the thumb quickly turned a few times, forming a fish basket shape, with a small spoon of sugar or date paste, bean paste into the "fish basket".
3, and then turn quickly, seal the mouth, pinch off the extra pinch of noodles when sealing, and neatly stack the prepared oil cake in a flat plate
4: Gently slip from the edge of the oil pan, the oil cake will be rolled into the pot, and when the skin is crispy, it can be out of the pot. Flavor characteristics: crispy skin filling, fresh and sweet and pleasant.
Corn syrup
Very early, when the ancestors harvested the bud valley, there are many bud grains that have not yet fully matured, in order to be able to preserve for a long time, they put the bud grain in the stone mill and pushed it into a pulp and put it into the jar for sealing, which was put for a long time, and after natural fermentation, a sour and sweet taste was produced, so it was called sour pulp.
Now to make pulp, someone put pumpkin, sweet wine and pulp together to boil, a bowl of golden yellow pulp soup into the eye tempting, drink a sip of pulp green and tender sour and sweet, it is really unforgettable. It can also be used to wrap the pulp into a triangle and steam it into a pulp steamed bun with tung leaves. Although it is a snack, it is occasionally eaten for a while, which has both a nostalgic flavor and a chic freshness. If you arrive in Hanyin, don't forget to eat pulp.
Mille-feuilles
1: Add flour and dough to the basin, make tender noodles, roll out into a round cake, smear with oil and meat filling, and sprinkle the seasoning in turn.
2: Cut the half into small teeth, overlap and press well, wrap with the other half, and roll out into a pancake. Put a little oil in the electric cake stall and fry until both sides are yellow, and you can do it.
Soft and crispy, rich in layers, nutritious and delicious.
Lotus root crisp
1: Add flour seasoning and dough to the basin, make tender noodles, roll out into rows of puff pastry, roll out into a mixture, wrap the lotus paste, make a lotus root shape, and sprinkle the lotus knot with black sesame seeds.
2: Fry in oil until golden brown, then plate. The image is realistic, the outer crisp core is sweet, suitable for all ages.
flaky
1: Add flour seasoning and dough to the basin, make tender noodles, roll out into rows of puff pastry, roll them into a mixture, wrap them with lotus paste, and make them into the shape of crescent dumplings.
2: Fry in oil until golden brown, then plate. Full of fragrant, crispy core sweet, suitable for all ages.
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