Yulin lamb flat food
Ingredients: lamb, flour.
Ingredients: wilted noodles, salt, chopped green onion, yellow radish, etc.
Directions: (1) Cut the lamb into small cubes. (2) Rub the yellow radish into slices, steam it into a cage to remove the water, chop it into cubes, add ginger noodles, salt, minced green onion, and mix with lamb to form a filling. (3) Flour is rolled out with warm water and noodles, rolled into a thin skin, filled with filling and kneaded into the shape of a yuan treasure and steamed. It is a traditional folk food for the lost forest.
Yulin powder pulp rice
In the tofu shop in the old city of Yulin, take a bucket of mung bean paste, put it on the hot stove or pit at home, cover it for half a day in the summer, cover it for a day in the winter, wait until it is slightly sour, boil it in the pot, put in the clean rice and yellow rice and boil it until it is cooked. When eating, you can add fried tofu cubes and salt-soaked turnips, leeks, old pickles, etc. The food is smooth and light, and the sour flavor is beautiful.
Jincheon dry stove
Yulin Zhenchuan, according to the "Zhenchuan Chronicle" record, in the Ming and Qing Dynasties, Zhenchuan, the streets on both sides of the shops, west to Ningxia, Wuwei, Qingyang, east to Taiyuan, Beijing, Tianjin, there are merchants walking here, Zhenchuan has thus become the "four meetings and five da" land, among the "four famous castles" in northern Shaanxi. In the early years of the Republic of China (1912), there were more than 130 fur shops in Zhenchuan in Hebei, Shanxi, and Beijing-Tianjin alone, and there were 378 merchants and buddies stationed in Zhenchuan in Shunde Province, Hebei Province alone. According to Li Jiaji's "Yu Sai Ji Xinglu" in the twelfth year of qing guangxu (1886), "Zhenchuan Fort, Yang's cake tray (that is, dry stove) is very beautiful. ”
According to the "Zhenchuan Chronicle", there are many places in northern Shaanxi that also make dry stoves, but they are not as good as Zhenchuan dry furnaces. The first is because the local water and soil in Zhenchuan are magical, suitable for drying furnaces; the second is because the craftsmanship of Zhenchuan dry furnaces has condensed the painstaking efforts of generations of craftsmen, and has undergone continuous improvement and innovation. In the history of Zhenchuan, there are also many good styles of drying furnaces, such as Wang Ermi, Liu Xiangcheng, Yang Pirun, Shen Wang, Gao Yuhe and so on.
The production method of Zhenchuan dry stove is to use warm water and noodles, pay attention to the hardness of the noodles, wrap a pinch of dry flour (add salt) with dough, hand press shape, put on the stove and bake first and then cook. Its shape is like a noodle drum, and it is a small red seal in the middle. The inside is empty and crispy, the most suitable for storage or on the road as dry food, not bad for a long time, if you add sesame oil to make a dry oil stove when you are noodles, it is crispy and delicious.