The last issue released the first bullet in Sichuan Snack Encyclopedia and production, and today released the second bullet.
Arch face
This side originates from Jianyang, Sichuan. Before 1950, the road traffic from Chengdu to Chongqing was congested, and it was difficult to eat, and the car had to eat in Jianyang. At this time, there is a noodle stall under the ancient archway in Jianyang for passengers to eat, its method is exquisite, the taste is good, and the crowd calls it "arch noodles".
Production materials:
500 noodles with leek leaves, fat lean meat, green leg mushrooms, winter shoots, ham, golden hook, rapeseed oil, soybean oil, Sichuan salt, cooking wine, monosodium glutamate, cooked lard, pepper, broth, wet bean powder.
How to make arch faces
1. Boil the green leg mushrooms and winter shoots into thin strips about 0.6 cm thick, wash the golden hook and cut the hair, and cut the meat and cooked ham into strips.
2. Heat the pot with oil, add fat and lean meat shreds to scatter, simmer the water, add cooking wine, Sichuan salt, soybean oil, pepper, color and then add the broth, bamboo shoots and golden hooks, simmer into the flavor, add wet bean flour to hook into a second-rate mustard to become a cheek.
3. Bring water to a boil in the pot, add noodles to cook, add soybean oil, pepper, monosodium glutamate, cooked lard, and broth to a bowl, pour the noodles and serve.
The main points of making the arch face:
When cooking noodles, the water should be wide, do not cook, and it is advisable to be tough.
Three strands of cold noodles
500 grams of fine round noodles, cucumber, cooked shredded meat, cooked shredded chicken, cooked ham shredded, tahini, sweet soy sauce, salty soy sauce, garlic paste, pepper powder, cooked oil, monosodium glutamate, vinegar, red oil chili pepper each appropriate amount.
How to make three silk cold noodles
1. Add water to the pot and boil, put in the noodles, cook two rolls, wait until eight ripe, fish out the control to remove the water, place on the board, drizzle a little cooked oil, shake with chopsticks, and let cool.
2. Wash the cucumber, peel and cut into strips as thick as the noodles, put in water and set aside.
3. Take 10 bowls, put the cucumber shredded bottom, then add the cold noodles, pour various spices, and finally put the cooked meat, chicken, cooked ham three kinds of silk as a noodle.
The essentials of making three-wire cold noodles:
1. Do not cook the noodles, it is advisable to be flexible and smooth;
2. After fishing out, it should be drizzled with cooked oil and mixed well to shake it up, so as not to stick to each other.
Sweet water surface
Traditional snacks in Chengdu, Sichuan. Widely circulated, in 1992 it was named "Chengdu Famous Snack" by the Chengdu Municipal Government.
1000 grams of flour, 200 grams of soy sauce, 150 grams of red oil chili peppers, 50 grams of sesame oil, a little cooked vegetable oil, 15 grams of refined salt, 50 grams of garlic paste, 5 grams of monosodium glutamate, 30 grams of sesame paste.
How to make sweet water noodles
1. Add water, salt and evenly to the flour, knead softly and cover with a wet cloth, let it sit for about 30 minutes and knead into a ball. Spread a little vegetable oil on the board, roll out the dough into a 0.5 cm thick crust, cut into 0.5 cm wide strips, and sprinkle with a little flour.
2. Bring the water to a boil over high heat, hold the noodles at both ends with both hands, pull down the length of the noodles, add boiling water, cook and remove slightly cool, sprinkle with a little cooking oil and shake it loose.
3. Serve the cooked noodles in each bowl and drizzle with soy sauce, tahini, monosodium glutamate, sesame oil, red oil chili peppers and garlic paste.
Essentials of Making Sweet Water:
1. And the surface should be soft and hard moderate, so that the surface is sturdy and tough;
2. The time to cook the noodles should not be too long, and the raw can be broken.
Camellia oleifera
In Sichuan throughout the year, whether it is walking the streets in the early morning or walking into the night market in the evening, you will hear the roar of oil tea. This kind of oil tea, people gave him a nickname "Dan Dan Oil Tea". In its early years, there were more sellers of dandan oil tea, more laid-off workers in the past two years, and more snacks in the morning and at night, and its dandan oil tea was gradually seen less. The morning street food oil tea and the oil tea in the snack shop hall are accompanied by the hot rice soup, the yellow and brilliant noodle steamed buns, accompanied by spices such as kohlrabi, red oil, sesame oil, and green onions, and the entrance is fragrant, spicy, fresh and glutinous. It is a snack that many teenagers and middle-aged and elderly people like to eat, so in June 1992, it was awarded the title of "Chengdu Quality Snack" by the Chengdu Municipal People's Government.
200 grams of indica rice, 50 grams of glutinous rice, 10 handfuls of steamed buns, 3o grams of crispy soybeans, 25 grams of chopped kohlrabi, 30 grams of sesame powder, 50 grams of red oil chili pepper, 25 grams of peppercorn oil, 30 grams of green onion, 15 grams of refined salt, 4 grams of monosodium glutamate, 10 grams of sesame oil.
How to make camellia oleifera
1. Wash the indica rice and glutinous rice, grind it into a mixed powder, and mix it with 250 grams of water to form a pulp. Put the net pot on medium heat, add 2000 grams of water to boil, then slowly add the rice milk, and stir non-stop, until it becomes a thin paste, first boil it over high heat, and then change to low heat to cook.
2. Divide the rice noodle porridge into 10 bowls, add the salt, red oil pepper, sesame powder, kohlrabi, pepper oil, monosodium glutamate, sesame oil, green onion, crispy soybeans, and steamed buns in proportion.
Essentials of Making Camellia Oleifera:
Rice noodle porridge should be boiled to a thin and moderately thick, non-stick pan, steamed bread, soybeans should be crispy.
Lai Tangyuan
Lai Tangyuan was founded in 1894, and the creator was Lai Yuanxin. This snack is characterized by fine selection of ingredients and fine workmanship, and after a century, it has become famous and has been rated as a famous snack in Chengdu, Sichuan province many times.
1000 grams of glutinous rice, 2500 grams of indica rice, 500 grams of sugar, 175 grams of cooked lard, 50 grams of black sesame seeds, 125 grams of flour.
How to make Lai Tang Yuan
1. Wash the glutinous rice and indica rice together, soak it in water for 2 days, change the water 2-3 times a day, wash it with water, grind it into a slurry with stone grinding, and put it into a cloth bag to hang.
2. Wash the black sesame seeds, remove impurities, sauté over low heat, press into powder without flour, white sugar and mix well, then add cooked lard and knead well, press tightly on the board, cut into 1.2 cm cubes of about 100 pieces, that is, the filling.
3. Add the hanging pulp powder to the appropriate amount of water and knead well, take 50 grams of powder to make a leather blank, wrap it in a filling, and rub it into a round seal.
4. Cook with boiling water over low heat, wait for the rice balls to float, add cold water to boil, when the rice balls are boiled 2 times. Make 25 bowls, 4 per bowl.
The essentials of making Lai Tangyuan:
1. The proportion of glutinous rice should be appropriate, and the quality of glutinous rice should be good;
2. Do not stir-fry sesame seeds, otherwise the filling will have a bitter taste.
Guo Tangyuan
More than 40 years ago, a shopkeeper named Guo Yongfa operated Dandan Tangyuan in the Chengdu area of Sichuan Province, which was loved by customers because of its good color and taste, and was called "Guo Tangyuan".
500 grams of glutinous rice, 75 grams of rice, 150 grams of sugar, 300 grams of red beans, 400 grams of cooked lard.
How to make Guo Tangyuan
1. Wash the glutinous rice and rice, soak it for 48 hours, add an appropriate amount of water to grind it into a thin pulp, put it into a cloth bag, and hang it to dry into a rice paste.
2. Boil the red beans and rake, grind them finely with stone, hang them dry, put them into a hot pot, add sugar, fry them in cooked lard several times, pour them on the board, press them finely with a drum after cooling, add an appropriate amount of cooked lard, and cut into small squares of 1.5 cm squares.
3. Tangyuan rice flour syrup with an appropriate amount of water and knead well, divide into 30 pieces, wrap into cooked red bean sand cubes, and make a round ball of tangyuan raw blank.
4. Add water to a large pot and boil, put in the raw rice balls, cook until floating, put in a little cold water, keep it slightly boiling, turn the rice balls, and cook them when the skin is soft.
5. Serve with sugar and tahini sauce on a small plate for dipping.
The essentials of guo tangyuan:
1. When frying red bean paste, it should be constantly turned, and it is advisable to fry until it is dry, spitting oil, and returning to the sand;
2. When cooking in the pot, the heat should not be too strong, so as not to boil the water too much and break the rice balls.
Bell dumplings
Zhong Shui Dumpling was founded in 1893 and is run by a person surnamed Zhong, so it is called Zhong Dumpling. In 1990, it was awarded the title of "Chengdu Famous Snack".
Premium flour 250 g, peppercorns 1.5 g, red oil chili pepper 75 g, garlic puree 50 g, pork leg peeled meat 250 g, ginger juice 15 g, soy sauce 100 g, pepper 1 g, refined salt 2 g, monosodium glutamate gram, sesame oil 50 g.
How to make bell dumplings
1. Wash and de-rib the pork, use the back of a knife to beat the mushroom with salt and water, stir vigorously until all the water is absorbed by the minced meat, then add ginger juice and pepper water, pepper, soy sauce 50 grams, stir well until thick.
2. Put 220 grams of flour on the board (another 30 grams of puff powder) to make a concave shape, add 100 grams of water and flour and knead into a ball, let stand for 10 minutes, roll into a round strip with a diameter of about 1.6 cm, and then cut into 50 6 grams of agents. Each agent is flattened, coated with powder and rolled into a round skin about 5 cm in diameter.
3. Take 1 piece of the skin blank, put the filling into it, fold it into a moon shape, and forcefully lift it.
4. Boil the dumplings in boiling water over high heat, push the raw dumplings into the pot, and when the hinges are wrinkled and shiny, they are cooked, and fished out and put into the bowl.
5. Mix soy sauce, red oil chili, sesame oil and MONOSG into a sauce, pour it into 5 bowls and scoop in the garlic paste.
Essentials of making dumplings:
The filling is dry and moderate, the dough should be kneaded evenly, and the water should be boiled wide when cooking dumplings, the amount is appropriate, and the cooking is thorough and not rotten.
Chutney powder
1000 grams of red amaranth powder, soy sauce, Boryeong vinegar, red oil chili pepper, pepper powder, monosodium glutamate, green onion, sprouts, pea tips, pepper, celery, salt, broth.
How to make chutney
1. Remove the old roots and leaves from the pea tip and wash it; chop the sprouts into minced pieces.
2. Take 12 bowls and add soy sauce, vinegar, red oil chili, peppercorns, monosodium glutamate, pepper, salt, sprouts, green onions and celery.
3. Add broth to a boil in the pot, grab 1/12 of the gouache into the bamboo leak, put it in the boiling soup and blanch it for 2 minutes, put the pea tip and blanch it together for 3 minutes, then pour the soup into the bowl together.
The essentials of making chutney:
The boiling time of red amaranth powder should not be too long to prevent loss of slipperiness.
Shunqing lamb powder
Shunqing is the name of the ancient place in Nanchong, so the name is "Shunqing mutton powder". It has a history of hundreds of years and is a famous snack in Nanchong, Sichuan. In the 1960s, the "Sichuan Hotel" in Beijing sent people to Nanchong and hired a Shunqing mutton powder master to teach the production skills to promote this famous food.
Nanchong fresh rice noodles 1500 grams, bone lamb substitute 1000 grams, pork bones, Sichuan salt, ginger slices, peppercorns, peppercorns, monosodium glutamate, pepper powder, red oil, pure coriander grains, cooked lard, sesame oil each appropriate amount.
How to make Shunqing lamb powder
1. Scrape off the lamb, wash the two, wash the pork bones, put them into the pot of boiling water together, blanch the water, fish up, wash again, put the water, sheep bones, pork bones, lamb, ginger slices, peppercorns, peppercorns into the net pot, boil and beat the floating foam, cook until the lamb is cooked rake, take it out, change the knife into thick pieces, put it into the tank, add raw materials, Sichuan salt, monosodium glutamate, sesame oil, cooked lard, pepper powder, and then add water to the bone broth to boil, use it to take powder.
2. After rinsing the rice noodles with water, grab them into the bamboo wire leaks, put them in a boiling soup pot, put them aside, repeatedly heat the powder 4-6 times, pour it into a bowl, add lamb filling and soup, and then fill it with Sichuan salt, monosodium glutamate, and clean coriander grains. In addition, it can be dried with fried oil, and some people like to drizzle red oil.
The main points of making Shunqing lamb powder:
When boiling the soup, blanch the bones and meat in water, wash it again, and then use it to boil the soup.
Dragon frying hands
This point is named because the three guys discussed opening a copy shop in the "Thick Flower Tea Garden" and took the harmonic sound of "dragon" of "thick", which also means that the dragon leaps and the business is prosperous. Now it is the leader of Chengdu snacks.
500 grams of refined flour, 500 grams of pork shank, 2 eggs, broth, pepper, monosodium glutamate, ginger juice, sesame oil, Sichuan salt, chicken fat.
How to make dragon fryers
1. Put the flour on the board, pick a nest in the middle, add a little Sichuan salt, rub in 1 egg, add water to mix well, knead into a dough, roll out a dough with a rolling pin into a thin piece of paper, and cut into 110 pieces of four-finger square scribe dough.
2. According to the ratio of fat three lean seven pork with the back of the knife to beat the tendons, chop into a puree, add Sichuan salt, ginger juice, 1 egg, pepper, MONOS glutamate mixed well, mix with the appropriate amount of water, stir into a dry paste, add sesame oil and mix well into the filling.
3. The filling is wrapped in the dough, stacked into a triangle, and then the left and right corners are stacked to the middle to bond, forming a diamond-shaped copying hand blank.
4. Add Sichuan salt, pepper, monosodium glutamate, chicken fat and raw soup in a bowl and add the cooked scribes to serve.
The essentials of making dragon stir-frying hands:
1. The egg dough should be kneaded evenly and thoroughly, and it is advisable to knead until it is smooth;
2. When the meat filling is stirred with water, it is necessary to stir in one direction while adding, and stir until it is sizing;
3. When cooking, the water should be wide, it should not be used over high heat, and the cooking time should not be too long, so as not to make the finished product not slippery.
Money small intestine
The shape of this snack brine small intestine is very similar to the copper coin used in ancient times, so in the name of this auspicious word money small intestine, congratulations to all the eaters for getting rich. The small intestine of money mainly appears in the halogen stalls in the afternoon (night) of spring and summer, its value is low, the food has the style of brine "meat", which is deeply loved by people with low living standards in urban and rural areas, and also attracts some couples who travel at night.
Small intestine, brine, Sichuan salt, red soy sauce, shallots, cooking wine, brine medicine packets, chicken essence, ginger pieces, pepper and other appropriate amounts.
How to do money in the small intestine
1. Scrape the small intestine clean, put it into a pot of boiling water and blanch the water, wash it again, drain the water, and tie it tightly into a circle.
2. Put brine, red soy sauce, Sichuan salt, cooking wine, pepper, brine pack, chicken essence, green onion, ginger pieces into the net pot, boil, put into the small intestine roll brine rake, start the pot, cool and cut into slices, plate and serve.
Essentials of making the money intestine:
1. The small intestine should be scraped and washed;
2. When brine small intestine, you must grasp the intensity of the halogen aroma, if the fragrance has reached the requirements, you can take out the halogen medicine package.
Bowl chicken
Bowl chicken is a popular famous snack in Sichuan. It is named after the chickens that are placed in a clay bowl. Chengdu Huang Weizhong Bowl Chicken is the most famous, in 1990 was known as "Chengdu quality snacks".
1 robust baby rooster (about 200 grams), 50 grams of red oil chili pepper, 5 grams of peppercorns, 20 grams of refined salt, 10 grams of sugar, 5 grams of monosodium glutamate.
How to make a bowl chicken
1. After the rooster is slaughtered, the hair is cleaned, the internal organs are washed, boiled until it is fished out, and the soup is boiled with pig bones.
2. Drain the chicken and remove the bones and cut into slices.
3. Put the chicken slices into the pot, add fine salt, red oil pepper, peppercorn powder, sugar, monosodium glutamate and mix well, put it on the table in a clay pot, and spoon a bowl of chicken soup to accompany the food.
Lollipop chicken shreds
Stick chicken shreds is the name of the meaning, is a famous Sichuan snack made with a wooden stick. First created in Hanyangba Town, Leshan, Sichuan, because when selling chicken, it is often used to beat the back of the knife to divide the chicken pieces, called stick chicken. Later, it was introduced to Chengdu, and it was torn into silk by hand, and the wooden stick was beaten as if it was used after cooking chicken, so it was a stick chicken shredded.
1 fat rooster (1000 grams of chicken breast meat and leg meat), 50 grams of red oil chili pepper, 40 grams of sesame paste, 20 grams of sugar, 100 grams of soy sauce, 1 gram of peppercorn powder, 20 grams of sesame oil, 2 grams of monosodium glutamate, 200 grams of green onion white.
How to make shredded lollipop chicken
1. Slaughter and wash the roosters and put them in hot water at about 70 ° C to remove the hair, oil skin and internal organs.
2. Tie the wings and legs with a thin hemp rope, tie the eyes with a bamboo skewer in the thick part of the meat, then put it in a pot of cold water, bring it to a boil over high heat, and then cook it over low heat until it is fished out.
3. Put the cooked chicken in cold boiling water to cool, drain the water, then cut the chicken breast, chicken thighs and pat them loose with a wooden stick, tear them into silk by hand, load into 5 plates, and put the white onion into the bottom of the plate.
4. Take a bowl, add soy sauce, sesame paste, sesame oil, red oil chili, sugar, pepper powder, MONOS glutamate and mix into a sauce, pour on the chicken shreds.
Essentials of making lollipop chicken shreds:
1. The mouth of the chicken should be small, and the blood should be exhausted;
2. The chicken should not be cooked for a long time, and the beating of the wooden stick should not be too heavy.
Camphor tea eggs
Sichuan famous snacks. Camphor tea egg is based on the traditional tea egg as a humble innovative egg, this process is not only to use camphor tea salt brewing, but also to use camphor leaves and tea leaves and eggs boiled, along the street with a low fire boiled camphor tea eggs to sell, its eaters smell the aroma of camphor tea eggs, they want to buy a taste.
10 duck eggs, 50 grams of tea leaves, 200 grams of camphor leaves, Sichuan salt, star anise, peppercorns.
How to make camphor tea eggs
Put the Sichuan salt into the tank, add boiling water, cool, and then put the star anise, peppercorns, tea leaves (25 grams), camphor leaves (100 grams), clean duck eggs, soak until the duck eggs are flavored, put water, tea leaves 25 grams, camphor leaves 100 grams, duck eggs cooked.
Essentials of making camphor tea eggs:
1. Salty and light of pickled duck eggs;
2. When boiling duck eggs, cook in cold water and cook over low heat.
Couple lung tablets
Husband and wife lung tablets are the best of Sichuan snacks. As early as the 1960s, Guo Chaohua and Zhang Youmin, who set up stalls in the Changshun Street area of Chengdu, Sichuan Province, were praised by customers as "husband and wife lung tablets" because of the golden red shiny and unique flavor of the cold mixed lung tablets, coupled with the harmony between husband and wife and the prosperity of business.
Beef offal (beef, scalp, tripe, beef heart, etc.) 5000 g, Peppercorns 150 g, peanut rice 250 g, vegetable oil 500 g, tempeh 250 g, shallots 150 g, white sesame seeds 150 g, dried chili peppers 200 g, soy sauce 1250 g, celery flowers 150 g, star anise 35 g, pepper 100 g, cinnamon 35 g, nitrate 100 g, refined salt 500 g, monosodium glutamate 50 g, mash juice 100 g.
How to do a couple lung slice
1. Wash the beef, slice into 500 grams of large pieces, use 25 grams of peppercorns, 15 grams of star anise, 20 grams of cinnamon, 100 grams of salt, 250 grams of fine salt, mix well, spread on the beef blocks, put them into the pot after 12 minutes, add water and bring to a boil over high heat to remove the foam. Add 10 grams of star anise, 15 grams of peppercorns, 15 grams of cinnamon, 250 grams of refined salt, add 100 grams of mash juice, 150 grams of red tofu milk, 150 grams of green onion (tied into a bunch) and cook for 1.5 hours, simmer on low heat for 30 minutes, then bring to a boil on high heat, after 15 minutes, fish out the beef and dry, then add 100 grams of pepper, 10 grams of monosodium glutamate, and 250 grams of soy sauce to boil together, about 10 minutes is brine.
2. Wash the black skin with quicklime water, tear off the skin and cook for l hours. The scalp and hooves of the cow are first burned to remove the hair, blanched in boiling water and simmered for 5 hours on low heat. Beef tongue and beef heart are coarsely skinned, washed and boiled in water for 1 hour.
3. Cut the cooked beef into slices, about 2 cm wide and 5 cm long, the tripe slice into 5 cm long slices, the scalp slices, the beef tongue and beef heart slices.
4. 100 grams of peppercorns, 150 grams of white sesame seeds, beaten with small hot puff pastries to make noodles. 250 grams of peanut rice with a little salt sautéed fragrant undressed, beaten into granules. Dried chili pepper puff pastry, cooking 500 grams of vegetable oil, add 10 grams of star anise, 2 grams of peppercorns, fish out after 10 minutes, add paprika, scoop into the oil tank, add 100 grams of soy sauce and pour well. 250 g tempeh boiled in water and poured into brine. 150 grams of celery cut into granules.
5. First use celery to pad the bottom, spread the beef and beef offal on top, drizzle the brine soy sauce and red oil chili peppers from the top, and sprinkle with flower kernels, sesame seeds and peppercorns.
Essentials of making couple lung tablets:
1. Beef must be cut horizontally. Tripe and other slices should be thin;
2. Do not use garlic paste and sugar when seasoning, so as not to taste improper.
Grilled fillets
Grilled fish fillets were a famous snack in coastal cities in the early years. Now with the vigorous development of scientific farming, Sichuan fish industry has developed rapidly, thus, Sichuan has also begun to produce bagged grilled fish fillets, which can be grilled in restaurants and families using modern cookware microwave ovens, and now Sichuan grilled fish fillets have become one of the favorite snack varieties of Sichuan people.
1 live grass carp (about 1,000 grams), white pepper, Sichuan salt, langjiu, ginger and shallot juice, salad oil to taste.
How to make grilled fish fillets
Grass carp to remove the scales, head, internal organs, wash, and then go to the spine and ribs, use a kitchen knife to scrape the meat while picking out the small bones, then mix the scraped fish meat with Sichuan salt, white pepper, lang wine, ginger and onion thick juice, take the baking dish and mix it with a little salad oil, press the mixed fish into the grill, put it in the microwave oven, and turn on the low heat for 8 minutes, turn over the noodles for another 7 minutes, then turn the noodles, open the medium heat and roast for 3 minutes, take out, cool and then plate.
Essentials of Grilled Fish Fillets:
Be careful not to have thorns in the meat, and spread the fish evenly into the baking dish.
Spinner pot quill
1000 grams of flour, 200 grams of old yeast noodles, a little soda powder, Sichuan salt, pepper powder, cooked lard to taste.
How to make a spinner pot quill
1. Take 200 grams of flour and add 250 grams of cooked lard to make a puff pastry dough and divide into 10 parts. Take another 500 grams of flour and add 200 grams of old yeast noodles and an appropriate amount of water to knead into a yeast dough. The remaining flour is blanched in boiling water, mixed with the yeast dough and baking soda, kneaded, covered with a damp cloth, left to rest for about 1 hour, rolled into long strips and picked into 10 pieces. Mix in the puff pastry dough with Sichuan salt and peppercorns and divide into 10 portions.
2. The plums are kneaded into round balls, flattened, rolled out into a rectangular thin skin, smeared with a layer of puff pastry, rolled into a cylinder from the outside to the inside, kneaded long, cut into 2 pieces, elongated, intersected at both ends, spiraled into a spiral, flattened into a round cake, rolled into a pot kui raw blank.
3. When the tweezer is heated to 70% heat, spread a little lard, put on the raw blank, turn your hands, and when both sides are hard and yellow, put it in the hearth and bake until it is fully cooked.
The essentials of the production of the spinner pot kui:
1. The yeast dough should be kneaded evenly and thoroughly, and it is advisable to knead until it is smooth;
2. When baking in the hearth, use a low heat, and should not use a high fire to avoid scorching.
Juntun fresh meat pot kui
500 grams of refined flour, 200 grams of pork, 25 grams of lard, peppercorn powder, Sichuan salt, green onion, sesame seeds, monosodium glutamate, yeast noodles, alkali, rapeseed oil.
How to make a military fresh meat pot quill
Flour and fermented noodles, water and knead well, after fermentation, add alkali to knead well to remove the sour taste, knead into dough, divide into 10 pieces, and then roll each piece into strips of dough, evenly put on the chopped and mixed with Sichuan salt, monosodium glutamate, green onions, peppercorn powder to mix the flavorful fresh meat, smeared with lard, rolled into a cylinder, rolled into a circular pot with a diameter of about 13 cm, glued to a little sesame seeds, placed on a pan smeared with rapeseed oil, burned until slightly yellow, and then baked in the oven until ripe.
The essentials of the production of Juntun fresh meat pot kui:
1. The dough should be kneaded evenly and thoroughly, and kneaded until smooth;
2. When baking and baking, it is not advisable to use high heat to avoid scorching.
Pretzel pot quill
The pretzel is formed by smearing and sprinkling the pretzel flavor on the basis of the street food pot. Do not spread pretzel and sprinkle pretzel salt for "white noodle pot Kui", spread brown sugar filling for "crisp sugar pot Kui", pot Que que wrapped in ham fresh meat filling is "ham fresh meat pot Kui". What raw materials are eaten with a white noodle pot, and what can be called a pot.
2500 grams of flour, 1 plate of pretzel, vegetable oil, Sichuan salt, soda.
How to make a pretzel pot quill
1. Take 125g of flour and stir-fry vegetable oil into puff pastry and set aside.
2. Knead the remaining flour into a dough with an appropriate amount of water and soda and pull it into 50 knots.
3. Roll out the knots into the shape of a beef tongue, spread the oil crisp and pepper salt once in the first half, wrap them into a cylinder from the outside to the inside, seal the ends, and then roll out flat to form a circle.
4. Heat the pan with oil, put the pot on the top, turn it repeatedly, make the two sides yellow and white, then put it into the oven and bake until cooked, take out the knife and change it into a triangular block, put it into the center of the plate according to the original shape, sprinkle with pepper and salt.
Essentials of making a pretzel pot:
1. The face pulling agent should be uniform;
2. According to the bread, the thickness should be consistent;
3. Master the heat when baking cakes.
Sichuan pancakes
Sichuan folk snacks. Most of the people who bake pancakes are professional women who are not chefs, and the chefs are mainly the finished fillings wrapped in the pancakes, and there are many finished fillings, such as mixing chicken shreds, mixing flour bean sprouts, various brine dishes, various cold dishes and various pickled wax products. In Sichuan, spring outings and family banquets, etc., often with this snack, can play a role in enjoying the pleasure of food, but also enhance the nutritional complementarity of this meal, but also to solve the problem of drinking on an empty stomach and easy to get drunk.
250 grams of flour, 200 grams of soybean sprouts, 100 grams of pea vermicelli, 40 grams of mustard, 30 grams of green onion, 50 grams of red oil, 50 grams of Boryeong vinegar, soy sauce, Sichuan salt, monosodium glutamate, salad oil, sesame oil.
How to make Sichuan pancakes
1. Add 170 grams of water and a little Sichuan salt to the flour and mix well into a thick paste with a certain amount of muscle strength.
2. Take the flat iron pot (plate) on the micro-stove, after the pot is hot, wipe it with a net cloth with the glue of the salad oil, grab a thick paste with your hand and quickly wipe it on the pot from the middle to the outside, burn it into a circle with a diameter of about 15 cm, and cook it with the smear to form a pancake, peel it off and put it on the plate, and make it one by one according to this method and set aside.
3. Put the mustard into a porcelain cup, stir in warm boiling water to form a thick paste, cover and seal for 1 hour, then take it out and put it into a bowl and cover it.
4. After the vermicelli is swollen with boiling water until it is completely soft, drain the water and change the knife into a section; the bean sprouts are pinched into the pot of boiling water and blanched until cooked, scooped up and cooled with cold boiling water, mixed with vermicelli, Sichuan salt, soy sauce, sesame oil, monosodium glutamate, green onion, red oil, and served with prepared pancakes, mustard paste, and Boryeong vinegar. Guests pick up their own cakes, smear mustard paste, mix vegetables, pour cool and eat.
Essentials of Sichuan Crepes:
Pancakes are freshly cooked and discolored over low heat and cannot be burned until they are dry and crispy.
H. Fuller is in hand
Brine pig's feet are found in all cities in Sichuan, and the snack borrows pig's feet as the meaning of "hand", taking the name of Fule in the hand, which means that the eater has wealth and happiness. This snack is made based on brine pork knuckles, heavy use of dried peppers and peppers to cook until the food can replenish blood, milk, sores.
3 pure pork knuckles (about 900 grams), consisting of cardamom, star anise, sannai, cumin, fragrant leaves, cloves, cinnamon, sand kernels, grass fruits, peppercorns, peppercorns, dried chili peppers, ginger, fresh soup, Sichuan salt, sugar color, red soy sauce, cooking wine.
How to do Fuller in hand
Cut the pig's feet in half from the middle, put them into a pot of boiling water, blanch the water, scoop up and wash, put them into the net pot, add fresh soup, Sichuan salt, sugar color, red soy sauce, cooking wine, ginger (broken), dried chili peppers, wrap peppers, peppercorns, cloves and other spices in a net gauze, put them into the pot, boil over high heat, change to low heat and cook until raked and flavored, scoop up and cool. It can also be eaten hot.
H.B. Fuller's essentials in hand:
1. To choose the market burned very clean pig's feet;
2. When cooking pork knuckles, you should grasp the fragrance of the spice package at any time, if the fragrance is strong, you can take out the spice package.
Red lantern brine duck
Red Lantern is a well-known brand in Nanchong, Sichuan, and is deeply loved by eaters, especially brine duck, which is not only a famous snack, but also often used for dry fried dishes for hot dishes.
1 net lily duck (about 1250 grams), Sichuan salt, sugar color, red soy sauce, cooking wine, vegetable oil, 1 packet of halogen medicine (100 grams of cinnamon tip, 15o grams of peppercorns, 75 grams of fragrant pine, 15 grams of cinnamon, star anise, cold ginger, fire stem, grass fruit, pepper, hawthorn, comfrey, guangxiang 50 grams each, Sannai, cardamom, cumin, cloves, licorice, licorice, baizhi, tangerine peel, sand kernel 25 grams each).
How to make red lantern brine duck
After the lily duck is blanched in a pot of boiling water, washed again, put into the net pot, add water, Sichuan salt, red soy sauce, cooking wine, sugar color, halogen pack, boil over high heat, change to low heat to cook until the duck rake, fish out and cool, cut the pieces and plate it.
Red Lantern Brine Duck Production Essentials:
When brineing the duck, pay attention to the taste of the brine in the soup, when the brine taste in the soup has reached the requirements, immediately take out the brine package and continue to marinate until the duck rake.
Shallot shortbread
500 grams of refined flour, 150 grams of shallot oil, 400 grams of sugar, 100 grams of cooked sesame seeds, and an appropriate amount of cooked lard.
How to make shallot shortbread
1. Put the fine flour into the basin, add an appropriate amount of cooked lard and water, knead evenly into the oil surface and set aside.
2. Knead with shallot oil, sugar and cooked sesame seeds to form a sweet filling. The oil surface is pulled into ten knots, wrapped in sweet fillings into a round ball shape, and rolled into a cake blank about 10 cm long with a rolling pin.
3. Spread the baking dish with cooked lard, put the cake blank, put it into the electric oven, turn on the low heat for 4 minutes, switch to medium heat and bake for 3-4 minutes, bake until the yellowing is cut off, take out the dough, put it in again and bake for 3-4 minutes on medium heat, bake until slightly yellow, take out and load the plate.
Essentials of making shallot shortbread:
Roll out the longbread without rolling it out too thin.
Egg baking cake
500 grams of refined flour, 250 grams of eggs and pork fat and lean meat, 300 grams of sugar, 200 grams of cooked lard and squeezed vegetables, Sichuan salt, soybean oil, cooking wine, monosodium glutamate, pepper and pepper.
How to make egg baking cake (salty)
1. Cut the meat into mung bean-sized granules with a knife, and cut the vegetables into granules of the same size after washing. Heat the pot, add meat and stir-fry, add Sichuan salt, soybean oil, cooking wine, and finally add minced squeezed vegetables, monosodium glutamate, pepper and stir-fry slightly, mix well and then start the pot to become a salty filling.
2. The batter and baking method is the same as that of Sichuan sweet stuffed egg baking cake.
Essentials for making egg baked cake (salty):
Same with Sichuan sweet stuffed egg baking cake.
Peach bean puree
Peaches have been beautiful objects for thousands of years. People regard peach as "xianguo" and "xian peach", and the peach is paired with potatoes with healthy spleen and qi, and stomach adjustment, tonify the temperature and lungs, and improve the kidneys, so that this snack is rich in a variety of nutrients, and is currently a popular local snack in Sichuan.
250 grams of fresh potatoes, 100 grams of peach sauce, sugar and cooked lard.
How to make peach bean puree
1. Wash the fresh potatoes, steam them in a cage pot until they are cooked, remove the skin and grind them into a puree.
2. Heat the cooked lard in the net pot, add the mashed potatoes and fry it, then add sugar and peach sauce and stir-fry until the oil is turned into sand and spit out the oil.
Essentials of making peach bean paste:
1. Steamed potatoes rake and grated.
2. When stir-frying the puree, use medium-low heat and stir-fry quickly.
3. Sugar and oil should be appropriate, and should not be too much.
Triad mud
200 grams of glutinous rice, 150 grams of rice and soybeans, 200 grams of sugar, 100 grams of winter melon strips, 25 grams of cooked sesame seeds, 50 grams of cooked peanut rice, orange cakes and walnut kernels, and 250 grams of cooked lard.
How to make triple mud
1. Wash the two kinds of rice, rinse the hair with boiling water, simmer for 2 hours with a pa gai, and then sauté over low heat until slightly brown. Sauté the soybeans. Grind the three into a fine powder, that is, a triad powder. Orange cakes, winter melon strips, peanut rice, and peach kernels are chopped into fine grains.
2. Add 500 grams of water and sugar to the pot, pour into the triad powder, and stir with a wooden stick to form a puree.
3. Take another pot and cooked lard to boil in an appropriate amount, put in the triad mud and stir-fry repeatedly, add peanut flour, cooked sesame seeds, walnut grains, cooked lard, and then add winter melon strips, orange cake grains and stir-fry well, put into the plate and serve.
Essentials of making triad clay:
It is better to stir-fry the three-in-one mud until it is crisp and spit out the oil.
Red date oil flowers
500 grams of refined flour, 150 grams of pork plate oil, 50 grams of yeast noodles, 100 grams of sugar and dates, soda powder and honey roses, and a little cooked lard.
How to make jujube oil flowers
1. First put the flour on the board, make a nest in the middle, put in the yeast noodles, water and knead well into the dough, cover with a damp cloth, wait for 2 hours to ferment, add soda, cooked lard, sugar, and knead well repeatedly.
2. Pork plate oil to defascia chopped into puree, rose chopped fine, red dates washed and pitted and chopped into a fine puree. Mix the above three things evenly to make a filling.
3. Put the dough on the board, knead the long round strips by hand, press flat, roll out into a rectangular dough skin of about 2 cm thick with a rolling pin, smear a layer of mixed filling, roll it into a cylinder from the outside to the inside, rub the length slightly flat, and cut into seven or eight segments.
4. Each agent is stretched along the silk, stacked in three layers, steamed in a cage for about 15 minutes until cooked, then taken out and plated.
The essentials of making red date oil flowers:
2. When steaming in the cage, use boiling water to steam quickly, steam until the surface is smooth and non-sticky.
Bean paste bergamot crisp
500 grams of refined flour, 175 grams of cooked lard, 350 grams of bean paste filling, a little brownish yellow pigment.
How to make bean paste bergamot crisp
1. Take 300 grams of refined flour and add 150 grams of cooked lard to knead into a puff pastry dough, the remaining 200 grams of refined flour add 25 grams of cooked lard, 130 grams of water, eat brown yellow pigment a little kneaded into a yellow oil water surface mass, wrap the oil surface into a puff pastry ball into a round cake, press flat, roll it into a beef tongue shape, fold it in half, and then roll it into a dough skin of about 0.5 cm thick, roll it into a cylinder from the outside to the inside, roll it into a cylinder, roll it long, and pick it into 20 doughs.
2. The dough is pressed by hand into a round skin, wrapped in bean paste filling, closed and sealed, sealed downwards, slightly kneaded, 2/3 of the micro-flattening, with a knife in the flat place along the long cut five or six knives, slightly pinched into the plate, into the oven to bake that is.
Essentials of making bean paste bergamot:
1. Knead the two doughs separately;
2. When baking in the oven, use a low heat, do not use a high fire, so as not to be uncooked on the outside and undercooked on the inside.
Beef burnt bread
Beef burnt cake has a history of 90 years, and was originally created by three people, so it is also known as "Sanyiyuan beef burnt cake". This snack is freshly fried, full of aroma, and there is a poem praising "when the burnt cake is cooked, it is full of incense on the street, and the smell is full of flavor." ”
500 grams of refined flour, 400 grams of beef thigh meat, 75 grams of cooked butter, 1500 grams of cooked vegetable oil (about 200 grams), 500 grams of lettuce oil, 40 grams of refined salt, 300 grams of green onion, 2 grams of monosodium glutamate, 7 grams of ginger, 10 grams of peppercorns, 15 grams of mash sauce.
How to make beef burnt cakes
1. Wash the beef shank meat, remove the fascia and chop into fine grains, scrape the ginger and chop it together with the peppercorns, and cut the green onion into sections and set aside. Mix well with salt, add 200 grams of cooked vegetable oil, mash juice, ginger, peppercorns, MSG and add the green onion when filling.
2. Mix well with boiling water into "three raw noodles" to be cold, mix well, cook butter into the pot after melting, add 40 grams of vegetable oil and stir well, after cooling, solidify into butter crisp. The blanched dough is made into a square with a dough stick, the butter puff pastry is spread evenly by hand, and the butter puff pastry is rolled inward into a cylinder, rolled into noodles about 3 cm in diameter, and divided into 20 agents.
3. Take 1 agent, press it into a 5 cm round skin by hand, wrap it in the filling and seal the mouth, and press it into a 4 cm diameter round cake blank. Cook the cooking oil over low heat to 70% heat, add the cake blank on both sides and fry it yellow, then fry it in a frying pan.
Essentials of Beef Burnt Bread:
Pancakes should be pulled and fried over low heat to avoid scorching.
Glass burning sale:
Ingredients: flour, cabbage, lean pork, minced pepper, salt, monosodium glutamate, cooking wine, sesame oil
Steps: fine flour and water to mix into a harder water dough, pull into 10 grams of a potion, flattened and rolled into a dough, multiple sheets of dough overlap, placed on the side, with a noodle stick to knock the edge of the dough, so that it becomes a lotus-like skirt; cabbage with boiling water slightly boiled, press dry water, cut into small pieces, pork lean meat chopped, fat meat cooked and then cut into granules, the above three ingredients plus pepper, salt, monosodium glutamate, cooking wine, sesame oil into the filling; take the skin on the hand, put the filling in the middle, slowly pull up the skirt of the dough, pinch into the shape of cabbage, The filling is placed at the bottom, steamed in the steamer basket with the atmosphere, steamed for about three minutes, opened the basket and sprinkled with water once, and then steamed until cooked.
Note: Traditional snack. It is popular throughout the country, and the roast sale in Chengdu has the characteristics of thin skin and filling, beautiful shape, meat and vegetarian, and rich nutrition. Glass yakitori is named because of its thin skin, translucent shape of the skin after cooking, and its filling can also be seen through the skin.
Fat intestine powder:
The most famous fat intestine powder should be regarded as the double-stream "white family powder intestine powder".
Taste and selection of ingredients: Authentic fat sausage powder is made of high-quality sweet potato flour, rapeseed oil and dried red pepper, pepper and other raw materials, and the pot soup is made of fat sausage, pork bones and a variety of condiments. Fragrant red oil, moldy dried vegetables, squeezed vegetables dotted with stars, fried soybeans scorched yellow round. The noodles are sticky and soft, and the mouth is full of fragrance. Pick up the trembling fat intestines and send them into your mouth, only to feel that the brine is delicate, smooth and chewy.
Directions: First put the soaked sweet potatoes into the boiling fat sausage soup pot and swing it back and forth a few times, fish it up and pour it into a large bowl with fat intestines and spices, and finally scoop a large spoonful of boiling soup from the soup pot and pour it along the vermicelli, and then put a few peanuts and a few green onions into the bowl.
Blood Rush:
Mao Blood Wang, also known as "Blood Rush", its raw materials are mainly duck blood, beef leaves, bean sprouts, etc., with eel, squid and other accessories to enhance freshness, its taste should be hemp, spicy, fresh, fragrant four flavors are complete. In addition, there is now a series of impostor dishes.
Ice powder:"
"Ice powder" is made of a plant seed (black like the size of a sesame seed) wrapped in gauze, placed in clean water and constantly kneaded, the kneading process will produce mucus mixed in the water, and then add a little mint, take out the gauze wrapped ice powder seeds. Soon the mixture turned into a transparent light brown coagulant, crystals that trembled seductively.
Put some ice cubes in the bowl, and then use a slightly larger spoon to hold a piece of ice powder, watch it tremble and sway on the spoon, it seems that a little shaking will fall to the ground and break, quickly and carefully put it in the bowl with ice cubes, add fried peanut flour, boiled brown sugar water. At this time, the horns really appeared, as calm and colorful as the big names in the play. It is such a simple and inconspicuous two things that make a bland drama instantly wonderful.
Chicken noodles:
Chicken shredded cold noodles are the traditional snacks of Sichuan, with a long history, which has a great influence in the whole province of Sichuan, and has spread throughout the country in recent years, especially in the vast areas of the north.
Preparation method of chicken shredded cold noodles: The noodles of the mechanism are cooked in boiling water. When cooking, do not cook too soft, fish out the release board while hot, sprinkle a little cooking vegetable oil, shake and quickly cool down, until they are not sticking to each other and have cooled, becoming cold noodles.
Tofu Brain:
The main procedure of tofu brain is to order bean blossoms: the soy milk is filtered well, the appropriate amount of plaster or brine is added, condensed into the tank, simmered for several hours, and it becomes a jar of white and soft bean flowers. At this time, with a thin and round spatula, shovel the bean blossoms into the boiling water mixed with the powder, and then cut into small pieces, so that they are dotted in the translucent and thicker soup.
When eating, fish a small pinch of swollen potato flour into a bamboo colander, put it in boiling water and blanch it, put it in a bowl equipped with monosodium glutamate, chicken essence, white soy sauce, red soy sauce, red oil chili, peppercorns, ginger, sprouts, squeezed diced vegetables, sesame oil and more than ten seasonings, and then put the boiled tofu brain in the bowl. Only green onions, celery leaves, crispy soybeans, fried flower kernels, and steamed buns are vegetarian tofu brain; and a pinch of silver-like chicken breast meat is chicken shredded tofu brain; if you add a spoonful of brine, chili, pepper, pepper, ginger, cumin, Pixian watercress, star anise, Sannai, fennel, rock sugar, refined salt boiled beef soup is beef tofu brain.
Han Buns:
Han Baozi was created by Han Yingdou in 1914 and was the dominant breed of "Yulong Garden" in Chengdu at that time. At that time, the store's "South Shrimp Buns" were made with exquisite materials, fine production, thin skin and loose foam, full filling, and slag in the mouth, which was called "Chengdu snacks on top". Later, his son Han Wenhua inherited his father's business and renamed the store "Han Baozi". For nearly ninety years, Han Baozi has always maintained its own style and quality. In December 1990, it was named "Chengdu Famous Snack" by Chengdu Municipal People's Government.
"Han Buns" is not only selling buns, all kinds of Sichuan snacks are available, as well as small irori ovens, suitable for 2-3 people to eat.
Mapo Tofu:
Ingredients: 10 pairs of tofu (about 400 grams), minced beef, garlic seedlings each appropriate amount. Tempeh, watercress, paprika, peppercorns, salt, and soy sauce to taste.
Preparation: It is made by grilling tender tofu and minced beef. The color of the dish is bright red, the tofu is tender and white, and it has the characteristics of hemp, spicy, fresh, hot, tender, bundled (finger shaped), and crisp (referring to minced beef). Choose gypsum tofu cut into cubes and put it in a bowl and soak it in boiling water to remove the astringency. Heat the wok with vegetable oil, heat it to 60%, sauté the minced beef until it is yellow, add salt, tempeh, paprika, Pixian watercress and stir-fry, add fresh broth, add tofu, and simmer over medium heat until the tofu is flavored. Then put down the garlic seedling festival, soy sauce, lightly burn for a while to draw the juice, depending on the juice when the oil is thick and bright, put it in the bowl, sprinkle the minced peppercorns.
Mash:
The mash color is white and clear, sweet and fragrant. It has the function of tonifying qi, generating blood, activating the network, passing through the meridians, moisturizing the lungs, and having the effect of clearing heat and relieving heat in summer. In Sichuan, mash is cooked with pots (a type of white flour cake), fritters, glutinous rice flour, eggs, etc.; it is boiled with water and sugar in the summer, and then cooled with ice cubes to make a refreshing drink; mash is also an essential condiment in many Sichuan-style dishes.
Usually, flour, egg flowers or poached eggs are placed.
It is a favorite snack of Sichuan families, and it is also a dessert at many banquets, which is filled with various seasonal fruits.
White Cake:
Luzhou white cake is made of cooked rice, sugar, osmanthus and lard as raw materials, and another kind of cuisine is called white cake, which is white sugar rice cake. I remember that it looked like the mouth of a water cup, shaped like a flying saucer, and had a small red dot in the middle. Earlier, on the day we set off for Chongqing, my father would get up early in the morning, at five o'clock, and go to the street to buy fresh white cakes, steaming white cakes with the aroma of rice, always packed in a brand new bamboo basket and brought to us. For the sense of sight, smell, and taste are enjoyment.
Luzhou White Cake, known for its flavor snacks, Luzhou White Cake, was first produced in the 1920s in the "Sanyi Garden" white cake shop, known for its beauty, tenderness, aroma, sweetness and refreshing characteristics of Bashu, becoming a kind of breakfast suitable for all ages, and some also make "too much" snacks at the feast. The name of white cake has been prosperous for a long time. Luzhou white cake is made of high-quality rice, white sugar, osmanthus sugar and lard as raw materials, and is refined by the sugar extraction method, so the full name is osmanthus lard sugar white cake. Luzhou white cake is famous throughout Sichuan for its "beauty, tenderness, aroma, sweetness, and refreshing taste". Freshly basketed white cake, white and moist, the aroma is striking, tempting appetite.
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