Hello everyone, I'm Aaron, a gout food lover, and I bring you the food you have in mind
1. Cool skin
Cool skin
The seller does not need to weigh when selling, three fingers and one pinch, three bowls, bowls and bowls are equal, not less than one, more than one. Add blanched mung bean sprouts, add salt, vinegar, add sesame paste, and then pinch with three fingers, three or four in the chili oil basin and dip them into the bowl, white is green and white, red is bright red, and the lips are salivating.
Remember: don't forget to bring a handkerchief when eating cold skin, otherwise eating a mouth along the red will hurt the dignity.
2. Cheek noodles
Cheeky noodles
Qishan noodles seem to be easy, but to achieve the true taste is not ordinary people can, there are many fake signs on the market, the custom to distinguish its authenticity, a look at the face [left fire right view] method and noodle rolling method will know.
The cheeks, the pork, must be cut into pieces with the skin, crushed and not porridge. Heat up the pot with oil, throw it in, sauté the minced ginger and seasoning noodles. When the water dries, cook the vinegar in a pan to flush out the white smoke. After the soy sauce is killed, add water and boil. When the skin of the meat can be pinched, put salt and simmer until the meat is rotten and scooped out. Roll out the noodles, alkali and water, hydrate the noodles, knead into flocculents, into balls, coiled back. After rubbing, after rubbing, repeating. Then roll out as thin as paper, cut like a thread, roll the underwater pot like a lotus, fish into a bowl of shreds, pour the cheeks, only eat the noodles instead of drinking soup.
In Qishan Mountain, it is a woman's skill to be able to roll out long faces, otherwise it is regarded as a shame for the family. On the morning of the second day of marrying the daughter-in-law, there is a solemn ceremony for rolling noodles: after the guests are seated, the new daughter-in-law personally rolls the noodles to show her ability. Therefore, when her daughter was seven years old, her mother taught her the skill of setting up a stool to roll out a cane in front of the case. (What would she do about yours?) ）
3. Meat with cold bacon sauce and steamed buns
Meat with cold bacon sauce and steamed buns
It's not bacon, it's salted, it's soup. Soup, Chen soup, two years a year, three generations and four generations, the older the taste is more mellow, the better; boiled, meat into the soup pot, meat skin up, plus shao wine, salt, rock sugar, green onion, ginger pieces, fennel, cinnamon, grass fruit, high heat boiling, small heat turning, water open round but not turning waves.
Eat bacon meat can be eaten alone, under the wine with rice can also be, but really want to appreciate its flavor, it is best to eat with the freshly baked hot white steamed bun, which is the so-called "meat sandwich bun". It is the steamed bun sandwiched with meat, partially called meat sandwiched bun, the buyer in order to emphasize the beauty of meat, but also can not care about the norms of language, strange is that this obviously wrong name all eaters admit, can see the power of meat beauty. (Foodies, get hungry!) ）
4. Lamb steamed buns
Lamb steamed buns
Diners, paying for not food to open their mouths, clean hands to break steamed buns, broken like bees [left moon right upper and lower leeks]. One is to experience the fun of handicrafts, the other is to talk about the art of literature and family business, how to break the steamed buns, large, small, thick, fine, enough to see the temperament of the eater; the cook according to its steamed bun shape, split the soup, dry bubbles, water siege, single walk and other methods of cooking, and with steamed soup, soup seasoning, martial fire urgent cooking, timely loading bowls.
5. Spicy garlic sheep blood
Spicy garlic sheep blood
In the early morning, or in the evening, food stalls are installed in the alley streets, and the decoration is very simple, a wooden shelf, and on the shelf are all kinds of bowls, which are placed in salt, sauce, vinegar, garlic water, oil and spicy seeds, sesame oil. Next to the wooden frame is a stove with a pot on the stove, the water is boiled without tumbling, and the pot is boiled with sheep's blood cut into small cubes. Sheep's blood is fished in a bowl, and there is not much soup, add all kinds of spices to the mouth: sheep's blood tender soup tastes spicy, choking, salty, pepper, cumin flavor is swirling.
6. Persimmon paste
Persimmon paste
Lintong has fire crystal persimmons, fire like fire, bright as crystals, fine flesh, and no hard core. Eat one and think twice, and think of the whole family. However, the seasons are limited and it is not easy to bring, so the persimmon paste collapsed. Peel and pluck the soft persimmons, stir them in a basin to form a paste, add flour, and make persimmon batter. It is carried by iron sheet, and the convex side of the outer concave is two centimeters high. The hand spatula spreads the batter into the hand, puts it together in the frying pan, and frys it; the batter is cooked to 50%, floating off the hand, turning over, and frying; so that the two sides of the fire are evenly colored several times and can be eaten.
7. Pot oil tea
Pot of oil tea
The so-called oil tea, that is, flour, seasoning noodles and cold water stirred into a thick paste, slowly slipped into the pot of boiling water to stir, even without pimples, and then add almonds, sesame seeds, indica rice, slightly heat while stirring. Add soy sauce, salt noodles, pepper, msg and simmer over low heat. It is completely necessary to stir the work, stir the color yellow, the oil tea thickens, and there are crack marks on the surface.
The so-called pot pot, that is, a large kettle with a handle and a long mouth, in order to keep warm, wrapped in a cotton sleeve, such as a pot to dress. Especially in winter, its bloated and swollen body, placed there, the old man is a standing pot, the pot is a squatting old man.
There are dramas, dances, and meetings at night, and pot oil tea has become the best food for the night. Just the old man shouted: "Hot oil tea!" Hot oil tea! "Poured into a bowl but it is cold. (Old man, come to the bowl of oil tea!) ）
8. Koshiki cake
Koshiki cake
Koshiki cake, a cake made with koshiki, also. The bowl is brown, the cake has dates and brown, the bowl is small and coarse porcelain, the glaze boat is brown, the food, the color is eye-catching, harmonious and safe.
Make koshiki cake in four levels: a bubble of rice, rice is glutinous rice, water is water, soak a boil, rice heart soaked, wash several times, to foam, drain the water. The second is filled with dates, then rice, one layer is laid one layer, one layer is more than the other, and finally the top is finished with dates. Three fires, high heat boiled half a day, slow cooking. Four add water, one is to add warm water to the jujube rice in the pot, so that the jujube rice blends, and the other is to add cold water to the large pot from the venting port, so that the hot gas generated in the pot is flushed into the pot. Eating koshiki cake is addictive!
9. Lump
Lumps
圪坨, Northern Shaanxi language, Guanzhong called hemp food, monkey ears. Using soba noodles as the ingredient, pinch the finger egg dough on the clean straw hat to eat it, cut thick pieces and rub it by hand for lazy eating. The lump is boiled, half a bowl is dried, and the mutton soup is poured, which is a muttony lump.
Eating lumps is inseparable from mutton soup, and the folk song has the sentence "soba noodles and mutton soup, dead and alive follow". It is a kind of rich rice, and any good thing in the mutton soup can be put in, such as yellow flowers, fungus, tofu, chestnuts. This thing has a disposition: the hotter and more fragrant it is. But eating too much hurts the stomach, remember.
In your mind, what are those Shaanxi snacks? Please share it in the group theory area