Tianshui yellow rice cake
Tianshui is located west of the Longshan Mountains, with less rainfall, and many of the crops are drought-tolerant crops, and millet is one of them. Mi Zi is called huang in ancient times, and it is one of the "five grains" traditionally cultivated in China. It appears in oracle bones a particularly large number of times, which shows its important position in the life of ancient people. In the Book of Poetry, there is a record of "黍稷穜稑, hemp and wheat", and huang is still in the first place. The growth period is short, and it is suitable for cultivation in the cold northwest. The Tianshui area has a long history of cultivating millet, and millet grains have been found in the Qin'an Dadiwan Cultural Site dating from 5000 to 7800 years ago. The average person thinks that millet is a coarse grain, and it is not as good as millet. In fact, in the Tianshui area, yellow rice cakes made of peeled millet, also called beige sweet buns, are rare sweet and sticky and soft flavor snacks.
Tianshui yellow rice cake is a millet that is milled in a milling plate or stone nest, scooped to remove the bran, then ground into flour, moderately fermented, and steamed as a round cake according to the size of the steamer basket. After steaming, it is cut into triangular or square pieces, and its profile is like a honeycomb, crisp and soft; the color is like yellow wax, which is attractive to the eyes, soft and sweet, soft and delicious, and extremely nutritious, loved by young and old. In particular, the beige sweet buns in Qin'an, Qinzhou and Gangu are delicately made and have better taste.
Rice cakes were offered as sacrifices in ancient times, and the second day of the first month of the second lunar month was the Zhonghe Festival, on which steamed rice cakes were popular throughout the ages. The "Yanjing Chronicle" says: "On the second day of the first month of February, the people of the city made rice dough into a small cake, five pieces of one layer, and more than inches of chicken were used on it, which was called the sun cake. All people sacrifice the sun, three or five bodies, ranging from three or five. "It can be seen that rice cakes have a long history of making. The coarse grain of Tianshui yellow rice cake is made in detail, which fully shows the ingenuity of the people of Tianshui, and also adds a delicious plant from the yellow land to the diet garden.
Yuzhong Nanshan potato cake
Chinese noodles have a long history, and it is commonly known as "south rice and north side". The potato cake of The Nanshan people in Yuzhong is old and has been passed down from generation to generation, and contains the rich food culture of yuzhong area. Potato cakes are made by local farmers with their own raw materials, which are simple and natural, and are authentic green food. The Nanshan potato cake is not a famous food, and it cannot be seen at the hotel banquet. There is a certain truth to say that the Nanshan potato cake is "Mo Xiao farmhouse diet soil, simple and natural". Entering the winter, it is the agricultural leisure season. Farmers in the mountains of southern Yuzhong, because of the high altitude, cold climate and short days, have put the traditional artichoke cake on display to entertain relatives and friends or children who go out to work and go to school.
When baking potato cakes, first cook the potatoes, peel them, mix them with flour, knead them with your hands, put less cooking oil, chopped green onions, peppercorns, knead well, divide into small dough, roll out with a small rolling pin, and put it into an aluminum pot that has been preheated and greased. Half-baked, half-fried, sprinkled with some table salt, the best results. It is better to grasp the heat until it is red and yellow, so that the fried potato cake is soft and delicate. Just out of the pan, steaming hot, fragrant, mouth-watering. Fold it with chopsticks when eating, and chew it with relish. The potato cake is similar to the practice and shape of the "rotten skin jacket", but the "rotten skin jacket" is made of pure noodles, and the potato cake is almost half of flour and potato, which has a different taste. If the potato cake is smeared with vegetable oil, it is more fragrant than the flax oil.
Potato cake can be regarded as a delicacy of the Nanshan people in Yuzhong. In the winter, if there are relatives and friends in the family to visit, a stack of potato cakes, plus a bowl of gnocchi soup or millet soup, a plate of chopped pickles, will allow guests to have a good meal. The children are not counted as unsatisfied, and they have to carry a few pieces when they leave. There is another reason why Yuzhong Nanshan people are good at baking potato cakes, that is, they can reflect the good quality of rural women who are diligent and thrifty in running their homes and will live a good life. In the difficult period, the family lacks noodles and oil, and the standard flour is paired with potatoes to make a rare thing that the elderly and children love to eat, which is both frugal and economical, and shows the wisdom and ability of the housewives.
Tongwei sweet pickles
Sweet pickle is a traditional snack in Tongwei, also known as sake pickles, and its raw materials are three: one is barley, the other is barley, and the third is wheat.
The same method is to clean the barley or barley (peeled), wash off the impurities in clean water, cook in a pot (surface opening), drain and let it cool, add sweet yeast and evenly, put it into the altar and seal it, maintain a constant temperature (15 ° C), ferment for 3 to 5 days, and open the altar to eat. Mellow, cool, sweet, summer can refresh the heart, winter is strong and warm stomach.
As soon as the Qingming Dynasty passed, it was the season of making sweet pickles, and the main raw materials of sweet pickles were somewhat different from rice wine. When making it, you must first pick out the debris in the barley or barley, and then put the wheat in your pocket or put it in the dustpan and rub it repeatedly, remove its floating skin, and then put it into the pot to cook eight mature fishing out and put it on the table to dry, add the koji to mix well, put it into the porcelain pot, put it on the hot kang head or stove and ferment it, and wait for two or three days when you smell the smell of fragrant wine. This thing tastes fragrant and strange, and there is a mellow wine juice, so it is called sweet pickles. The key to the success of fermentation of sweet pickles lies in mastering the temperature, and the time of capping varies according to the season, which depends on the experience of the brewer. It is worth mentioning that the sweet wine repeatedly generated during the fermentation of sweet sauce can be described as a rare thing, mellow and sweet, high nutritional value, and the summer consumption and summer heat protection effect is particularly good. Sweet sauce is very popular with the masses, in addition to home brewing and self-food, there are also many sellers. Whether in the streets and alleys of the county town or in the village market, sweet pickle stalls can be seen everywhere. A flat shoulder with two baskets, the basin is full of white, honey-soaked sweet sauce. A bowl of belly, sweet as a rapture, full of mouth, feel refreshed, this wine mellow sweet sauce is really very useful.
Zhangye powder skin gluten
The delicious powdered skin gluten is the traditional breakfast of The Zhangye people. When Zhangye pink skin gluten originated is no longer known, but in a long-standing Zhangye folk song "Sister Pregnant", there is "In the three months of pregnancy, in the three clear days of March." If you want to eat a yellow sprout onion, you have to spray gluten" lyrics. Flour skin gluten was originally a fast food that Zhangye farmers entertained guests during the busy agricultural season. During the agricultural leisure season, the peasant women in Zhangye had to make some flour skin gluten and store it. Whenever there are important relatives or guests at home, take a few handfuls of powder skin and gluten into the pot of boiling water and cook slightly, pour the heated oil on the green onion and adjust it into the pot, and the fragrant powder skin gluten will be ready, which is called clear soup gluten. Because flour skin gluten does not add any chemical ingredients in the production process, the drying process is also carried out completely in a natural state, maximizing the preservation of the original taste and nutrients of the grain, and gradually favored by urban residents.
With the change of the times and the improvement of people's living standards, clear soup gluten has been unable to meet people's needs for food nutrition. At present, most of the gluten supplied to customers in the urban area is gluten made with broth. This is a more local classic food made by further processing and refining the traditional folk gluten production and absorbing its essence.
The production of flour skin gluten must have three processes: boiling broth, washing gluten, and shabu-shabu skin. Beef broth is one of the basic ingredients for making flour-skinned gluten, boiled with beef and beef bones, and the cooked meat is cut into slices and set aside. Washing gluten also needs to go through three processes: washing, first the best wheat flour and dough into the basin into warm water and stirring repeatedly by hand, the flour "washed" into "tendon" and "powder" two parts, "tendon" sinks on the bottom of the basin, "powder" dissolved in water. Fermentation, the sinking "tendons" at the bottom of the pot are fished up, mixed with some flour and then added to the yeast for fermentation. Flapjacks, the fermented "tendons" are mixed with alkali and then baked into a gluten cake about 5 cm thick. Shabu-shabu skin is to first stir soybean flour and water into powder soup in a certain proportion, and then scoop the appropriate amount of powder soup into the tin box, put the tin box into the boiling water pot, wait for the powder soup to condense after the heat quickly sink the box into boiling water, and after a few minutes, the mature powder skin is taken out and put into cold water for later. The main ingredients for making gluten are broth, gluten, powder, slices of meat, and cabbage. The accessories are shallots, garlic seedlings and condiments such as peppercorns, grass fruits, and peppercorns. First, the broth, slices of meat, powder skin, cabbage are mixed in turn, and then the appropriate amount of condiments is added, and after the soup is boiled, the powder soup left over from the washing of gluten is quickly adjusted into the pot according to a specific proportion, and after a few minutes, the sweet gluten soup is made. When the customer is spooned into the bowl, the cut gluten is added at any time, and the rice chef can increase or decrease the amount of gluten or flour skin according to the customer's request. The characteristics of powder skin gluten are reasonable meat, vegetables and gluten, and are rich in nutrition. Gluten is mellow and flexible, both hunger and hunger; the powder skin is crystalline in color and smooth in taste; and the turquoise crisp cabbage is blended in the thick and smooth soup, emitting a fresh fragrance of vegetables, which is very appetizing. Longzhong "pimple"
"Pimples" is a popular home-cooked snack in longzhong countryside, and now it has also stepped onto the tables of some hotels. "Pimple" is also called "pimple noodles", there are also places called "down-to-earth noodles", and people in the mountains are very abstract to call them "lazy noodles". This traditional pasta dish has been passed down from generation to generation on the land of Longzhong. "Copying knots" is simple to make, but it is not easy to make it beautiful and delicious. Start by filling the basin with flour and stir with an appropriate amount of warm water. The key to making pimple noodles is to grasp a "soft" word, that is, to pour water to master the "fire". Because the noodles and thin are soft and tasteless, the noodles and hard chewing are difficult and hurt the appetite. Soft and hard moderate pimples, chewed in the mouth soft, comfortable, excellent taste. The following is also very elaborate. Copy the reconciled noodles on the spatula and use a chopstick to flick a little into the pot, preferably with small gnocchi. Most of the peasant women in Longzhong today copy the noodles on a kitchen cutting knife and cut it with a spatula. The skilled woman, the movements below are extremely fast, and her eyes are only staring at the boiling water but not at the noodles on the knife, and the delicate gnocchi is like a small fish flying out of her hand falling into the pot, as if performing a superb skill. This practice is very similar to the cooking technique of cutting noodles.
After the gnocchi is finished, add the traditional gnocchi, or add the slurry water, simmer the pot with clear oil and green onions, and then accompany the farmhouse pickled side dishes, which is a delicious dish with a unique flavor and a strong nostalgia. The green onions are preferably sand onions growing on the fields or hillsides, and the hot oil is simmered with shallots, and the fragrance floats for ten miles. Put into the bowl, the dough is wrapped in a ball, like a bud waiting to be placed, the dough is soft and tendony, and the cheeks are tender and mellow. In every hot summer weather, the aromatic pimples will make people's appetite increase. In the countryside of Longzhong, most of the knotted noodles were made of black noodles, first, white noodles were saved, and steamed into steamed buns to make dry food for the family to work hard to take out; second, it was not bad to eat, and a little grain was not wasted. In the past, "pimples" were also divided into field gnocchi (noodles mixed with lentils and wheat) and grain gnocchi (noodles made of corn and millet). It highlights a fine tradition of frugal family management and simple duty. Now most of them are white noodles.
Shandan stir-fried and pulled
Stir-frying is a surprising term, but for the Shandan people it is a common ground stall snack. The three characters of "stir-frying" are completely speculative based on the Shandan dialect, and how the correct name should be written is impossible to study. According to general cooking terminology, "stir-fry" refers to putting oil in a pot and stir-frying under raw material. As for the word "pulling", it should be the most popular image description of the cooking technique of "stir-fry". To tell the truth, "stir-frying" cannot be ascended to the hall of elegance. As far as its raw materials are concerned, it is mainly sheep sewage, such as heart, lungs, intestines, liver, waist flowers, stomach and so on. The average person is reluctant to eat it, and many places abandon it, but it has become a snack in Shandan. As far as the way of eating is concerned, a family, or a friend, as few as two or three people, as many as a dozen people, tightly around the large disc into a pile, eating up, have picked up chopsticks and quickly reached the center. In terms of its environment, stalls are often set up on both sides of narrow streets. Because the stir-frying uses coal as fuel, sometimes in order to incite fire, the hair dryer is raised, and the whole night market is filled with smoke. The humorous Shandan people said that this taste is eaten when you eat.
Stir-frying sounds complicated, but it is simple to do. Wash the ingredients first, mix with garlic, green peppers, green onions and other accessories, and cut them in advance. The oil is placed in the center of a large iron hammer (round, flat, slightly concave in the middle) to refine, scoop up the hot boiling oil with a stir-frying spoon, pour it on the red pepper noodles placed on top of the raw materials, nourishing and sounding, equivalent to the effect of "stewing" chili oil, and then quickly push the raw materials and stir-fry. The aroma comes out of the nose, especially the mixture of various colors of the water, the fusion of various tastes, and the taste is very good. Sometimes if you want to eat a staple food, you can break the hot steamed buns and add them to the stir-fried buns, similar to fried steamed buns. The skin is slightly golden and slightly hard, but the mellow aroma of the stir-fry has been mixed in, which is very delicious.
Stir-fry pull delicious, the main reason is: utensils for the big iron hammer, full of heat, completely kissed with the essence of the word "fried", can be seven or eight people or even more than a dozen people sitting around, although in the smoke and fire, but there is a big sitting on the ground and sitting on the wind, casually stretch out chopsticks, enjoy the feeling of eating their favorite food, similar to eat buffet or hot pot feeling, it is really lively and extraordinary. The fuel is mainly coal, although sometimes the smoke is thick and very unhygienic in the eyes of outsiders, but in the eyes of the simple and generous Shandan people, the stir-frying is full of strength. Later, the stir-fry was promoted to Gan and Liang Erzhou, and some people imitated the authentic Shandan stir-fry, cooked with liquefied gas, although the environmental protection was a lot, but most of the Shandan people scoffed, thinking that there was no original aroma of the stir-fried la. In my opinion, stir-frying is a very strange term, but it is a famous snack in Shandan. This ordinary food, just like the simplicity of the people of Shandan, mellow but introverted, if you want to appreciate its style, it is not an overnight achievement, often need to be slowly pondered behind the tedious and messy daily life. Zhengning: Warm pots, eight bowls, thirteen flowers, a remote small mountain village in Zhengning County, Qingyang City, where locals encounter red and white celebrations such as weddings, funerals, and birthday celebrations, they must do their best to organize feasts and entertain guests, especially weddings and funerals. Of course, in a particularly difficult period, there are also because the family is poor and can not afford to hold a feast, they have to put some clear oil to burn a pot of tofu, potatoes, radish soup, four plates of cold mix vegetarian vegetables, guests eat while drinking or steamed buns, each with their own convenience, this way of eating is called tofu wine, is the simplest meal. There are many famous banquet halls in the hometown for many years, and the local common ones are "warm pots", "four pillars", "eight pendulum bowls", "nine bowls", "ten weizi", "twelfth floor", "thirteen flowers", etc., all of which are named according to the number of dishes on the table, the main and secondary, and the arrangement. With the improvement of living conditions, the form and content of the feast are also constantly reforming and changing, but it has mainly experienced three evolutionary periods: "warm pot", "eight swing bowls" and "thirteen flowers". Before the 1970s, the hospitality of the old family was mainly based on warm pots. At that time, every family had 2 to 3 warm pots, usually put on the shelf, the most convenient meal for entertaining visitors in case of trouble was to use green vegetables and radishes to spell three or five appetizers, drink enough, and then put on a warm pot for eating. This kind of hospitality is both affordable and not shabby. This is true of the rich, and it is also true of the poor, very popular. The only difference is that the base of the vegetables that poor people put into the warm pot is mainly radish slices and pickled cabbage, which is covered with a layer of tofu slices. The rich family's vegetable base is mainly tofu and vermicelli, with mixed balls and chicken blood slices, which are covered with a small amount of meat slices. The hospitality of the pot lasted for a long time in the hometown. Until the mid-1980s, reform and opening up began to bear fruit, grain harvests were harvested every year, families had surplus grain, farmers not only solved the problem of food and clothing, but also underwent unprecedented changes in dietary structure, and marriage and funerals began to pay attention to. Although the standard and form of the feast varies depending on the family situation. However, as far as the general family is concerned, the chef must be asked to take charge of the meal, and the staple food cannot be separated from the white noodle steamed bun and the dumpling (or dumpling) noodles, and the meals on the banquet have begun to change from a fruity type to a nutritious type, and the scale and grade have been improved. At that time, the most popular was the "eight swing bowls", that is, a table of rice consisted of four thick bowls and four thin bowls, the thick bowl was mainly pork and mutton, and the thin bowl was mainly vermicelli and yellow cauliflower soup. At that time, the hometown people used to measure the "thickness" of the host's hospitality by the amount of meat on the dinner table. In the late 1990s, reform and opening up made earth-shaking changes in the countryside. The rural festive feast, which is dominated by "thirteen flowers", also came into being. "Thirteen flowers" is also known as "eight spans and five", that is, eight bowls of five dishes, five dishes to be placed in the four corners and middle of the table, and now generally according to the canteen method for twelve dishes plus a soup. Compared with the "Eight Swing Bowls", "Thirteen Flowers" has become synonymous with the delicious dishes made by folk chefs using more than ten cooking methods such as braising, frying, stir-frying, frying, boiling, steaming, and stewing. In the "Thirteen Flowers" table, there are many varieties of dishes, reasonable vegetarian and meat combinations, and complete colors and aromas. Moreover, there must be chickens and fish at every table, that is, the often said "auspicious celebration is more than enough", in order to be complete. "The people take food as heaven". Every change in the hometown feast is a witness to the rural areas moving toward prosperity with reform and opening up. What is gratifying is that after entering the new century, the peasants' living standards have taken a qualitative leap, and their ideological concepts have also undergone tremendous changes; on the basis of inheriting local customs and habits, many peasants have actively changed customs and customs, eliminated bad habits, advocated a new fashion of new marriage affairs and simple funeral affairs, and no longer pay attention to pomp and circumstance and engage in extravagance and waste, but develop in the direction of civilization and frugality and the humanization of advocating etiquette.
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