Hui food culture is broad and profound, with a long history, according to historical records, as early as the Ming and Qing dynasties, Hui food culture has become a school of its own, forming a food culture system with hui unique attributes, after several generations of Hui children's inheritance and development, the variety of Hui food is increasing, the pattern is constantly renovated, and the workmanship process is more refined.
Zhangjiachuan "Thirteen Flowers" is famous for its variety, exquisite and delicious, fine production, rich nutrition, color, fragrance, taste, oil but not greasy, suitable for all ages, quite Hui characteristics, and deeply loves the love of the majority of Hui people, thus becoming an indispensable delicacy for weddings and funerals, entertaining relatives and friends.
"Thirteen Flowers"
"Thirteen flowers" is the most representative of the Hui diet, according to historical records, "thirteen flowers" can be traced back to the Ming and Qing dynasties, after being inherited and carried forward by predecessors, has continued to this day, "thirteen flowers" because of the composition of thirteen different dishes and named, the reason for the use of "thirteen" is determined by the Hui religious habits, Hui religion has always had the religious concept of "picking singles and not picking doubles". Zhangjiachuan people are industrious and simple, pure and kind, advocating etiquette, hospitality, and setting up feasts and hospitality has always been abundant. There are also many names for the feast, of which "Nine Kui", "Ten Hui", "Thirteen Flowers" are the most prestigious, "Nine Kui" is eight bowls of stir-fried vegetables, a bowl of cold mix in the middle, if you add a bowl of desserts such as "Eight Treasure Rice" in the "Nine Kui", it is called "Ten Quan", and in the "Ten Quai" add three bowls such as sea cucumber, chicken, duck, fish and other dishes are called "Thirteen Flowers". The thirteen compositions of the "Thirteen Flowers" are relatively arbitrary, and people can adjust the types of dishes they serve according to their own economic conditions.
The cooking process of "Thirteen Flowers" is also more complicated, and it generally takes a long time. The "Thirteen Flowers" method can be divided into four steps: first of all, before going to the "Thirteen Flowers", the guests must first be served "Three Bubbles" tea and "fruit plates". Tea is the Hui people's welcome hospitality of the good product, hui people are more exquisite in tea, of which the "three bubble table" is the most exquisite, "three bubble table" is to put the fine tea leaves, goji berries, guiyuan, ice pond into the "three bubble table" bowl ("three bubble table" bowl is made of lid, tea bowl and chassis matching), with boiling hot "peony flower" water (boiling water) can be brewed. The fruit plate is a small fruit plate made of five, seven or nine different foods; followed by "Nine Kui", supplemented by Hui special snacks such as steamed buns, flowers and flowers, and oil aromas; then four "sitting dishes". The four sitting dishes are generally based on chicken, duck, fish, sea cucumber, eight treasure rice, etc., and some of them can also be replaced with desserts or local specialties; finally after cleaning the table, they can be eaten on top. Noodles are generally based on "noodle soup", "noodles out of the soup" is also known as "another soup noodles", "out of the soup noodles" are mostly hand-rolled noodles, cut with a knife, and then, the cut and long noodles, cooked well in the "pin" (specifically refers to the small porcelain pot used when fishing for long rice), only add noodle soup without seasoning, put a "pin" noodles in the middle of the table, and put the mixed rice soup, with a small bowl, each person a bowl, the eater fishes for the noodles, eats more and eats less by himself, and puts the dishes on the same table, both "four plates" and "eight plates". Various shredded vegetables are arranged in the shape of chrysanthemums and plum blossoms, and are accompanied by plates filled with condiments such as vinegar, salt, and spicy seeds. Until the guests are full of tea and dinner, happy to return.
steam
Two days in advance, the preparations began.
Under the guidance of the master chef, plate the pot stove. After the pot is cooked, the eight treasure rice is steamed, the meat is cooked, and the accumulation of many pieces of dishes begins.
Add oil in the hot pot, pour in the appropriate amount of honey and brown sugar and stir-fry until viscous, the color is bright and slightly black, pour the soaked glutinous rice together and stir-fry, add twice as much water as the rice, continue to stir until the water becomes less until the rice grains are viscous, it is difficult to stir, add raisins, lotus seeds, dates, peanut rice, walnut kernels, goji berries at the bottom of the bowl, scoop the rice in the pot into the bowl, and then put it on the steamer to steam, after half an hour, you can remove the lid. The steamed eight treasure rice is left to cool and place in the cage drawer. When serving, put the pot in the steam, put the bowl back on the plate, sprinkle a handful of white sugar, and suddenly, the sweetness of the honey steam around, and the eight treasure rice can be served. Set up a large pot to cook the meat. Put beef in the pot, pour in cold water, bring to a boil over high heat, skim off the foam, put in the seasoning package, cover the pot lid, heat the fire, turn and add water at any time. Cook until the chopsticks can be inserted, you can catch the meat. Let the broth in the pot cool, scoop it into a jar and place it next to the stove.
explode
Four or five people cutting vegetables. The vermicelli is folded into a square length and soaked in a large vat. Cut the green onion into very fine green onions, chop the garlic seedlings, cut the carrots into thin and long strips, and shred the fresh ginger into minced pieces. In addition, take a sip of the pan and fry it. Finely chop beef tenderloin, sprinkle with green onions, peppercorns, mix some potato starch, chop into a meat paste, roll by hand into balls smaller than walnuts, go down to the oil pan, and fry into meatballs. General beef minced, put in peppercorns, eggs, and then mix some potato starch, mixed into a thin paste, the pot is placed next to the oil pan, spooned or pinched by hand to the oil pan to fry, fried out a lump of crispy meat, torn into very even small pieces. Sprinkle the minced tenderloin with green onions, peppercorns, mix well, cover each top and bottom with an egg cake of the same size, and put it in a cage drawer and steam. Steamed Gaza, put on the case, pressed on top with a small plate, and then put some heavy objects, trying to make The Gaza thin and even.
The lamb is chopped into two or three inches of large pieces. Let the cooked meat cool and cut into slices. Cut the old tofu into two or three inches wide and half a centimeter thick piece of tofu and fry it in a frying pan to make dried tofu. After cooling, cut into tofu slices of about 2 cm. Dried peppers, fungus, yellow flowers, cabbage, parsley, carrots, mushrooms are picked and washed, and divided into categories.
fry
The master in charge of the spoon is like a marshal of the three armies, and he guides and demonstrates everything. Master Chef was the last to leave the night before, and came early the next day before dawn. Coal fires were set up on several stoves, one pot was hot with broth, one pot was boiled with balls of crispy meat in hot broth, and a large wok was hanging empty. It was dawn, and one after another people came, so the host shouted to prepare the dish. Master Fu waved the iron spoon and began his own performance. The blower sounded, the fire was booming, the long iron spoon flew over, and a dish came out of the pot. The main family was worried about the hard work of the master and had to find two or three relatives to help cook. The master chef fried it, tasted the taste, and helped the chef start to put the dishes on the plate. A small stir-fry, a bowl of sour and spicy cabbage, a bowl of wood whisker meat, a bowl of tofu roasted hoof tendons, a bowl of mushroom stir-fried meat, a bowl of Gaza, a bowl of balls, two bowls of stewed meat, plus a bowl of cold dishes, a plate of eight treasure rice, a bowl of braised pork, a bowl of lamb. Thirteen bowls in total, thirteen tricks. Sometimes limited to economic conditions and raw materials, there is no change in quantity, but there is a change in content. The previous mushroom stir-fried meat is now replaced by apricot abalone mushroom stir-fried meat, a bowl of stew is replaced by crispy chicken nuggets, and one or two bowls are casually removed and replaced by fish and the like.
eat
Due to the variety of dishes, the helper chef is also an expert who can be independent. Boxy, side-length plate of about two feet, nine bowls under, four bowls on top. When the table was served, the young man at the table placed the empty plate on a table in front of the stove in turn, and the cook put in the dishes he was responsible for. Before the table is served, it is a fruit dish, fragrant with oil, and then served. Whether you eat a fruit plate or a feast, the person at the table must move the chopsticks first, and then others can eat. After eating, the person at the table leaves first, and the others can follow closely behind.
Since imams are required to treat guests in Gan ermari, the master chef who holds the spoon, the relative who helps the cook, and the woman who cuts vegetables must abide by the teachings, do not smoke, observe the worship, and read the halal words when moving the knife and the spoon. Scoop vegetables pour water as far as possible with the right hand, scoop inward and pour in, from the previous four plates to four dishes and one soup, and then to the nine kui, ten complete, people's living standards have improved, the ingredients are rich. The bowl above the nine bowls also looks a little monotonous, so I poured out three bowls to add three bowls, just under the nine on the four, and the top four bowls in the middle of the four adjacent bowls below. Looking at such grace, life is as beautiful as a flower, so people call it thirteen flowers. Although the thirteen flowers are a simple thirteen bowls of dishes, its connotation is not simple, and it has become a part of our national life.