Today, I would like to share with you four Zhejiang snacks: Sliced Sichuan noodles, lard soup dumplings, shrimp fried eel noodles, and Jiaxing zongzi. Like the attention, like, favorite and forward to the people around you who need it, and he will thank you for a lifetime.
Zhejiang famous snacks have a strong traditional atmosphere, and many traditional famous foods have a history of hundreds of years and thousands of years. The main varieties of famous snacks in Zhejiang are Ningbo Tangyuan, Jiaxing Zongzi, Wu rice mochi, Wushan Ghee Cake, Chongyang Chestnut Cake, Osmanthus Chestnut Rice Soup, Shrimp Fried Eel Noodles, Sliced Sichuan Noodles, etc.
Slice of river noodles
Sliced River noodles are the famous point of Hangzhou KuiyuanGuan and also the traditional flavor snacks of Hangzhou. The toppings of the noodles are mainly composed of snow vegetables, bamboo shoot slices, and lean meat slices, which are delicious and delicious. With a history of more than 100 years, it was first pioneered by the old Hangzhou store Kuiyuanguan, which is characterized by the deliciousness of poured tuk dishes and bamboo shoot slices, so that diners can enjoy endless memories after eating. The price of Kataerchuan is moderate, and it is one of the favorite daily snacks of Hangzhou citizens. Kata'er Chuan Noodles is one of the most famous noodles in the history of Hangzhou Kuiyuanguan Old Shop. In July 2013, Hangzhou Kataerchuan was listed on the list of "China's Top Ten Famous Noodles", which triggered a burst of aromatic "Hanger Wind" throughout the city.
Legend has it that in a certain year of the Qing Dynasty, Zhejiang held a township examination to catch the exam there were many readers, and candidates from all over the world gathered in Hangzhou, and the shopkeepers recruited these readers to attract the business of these readers, and the popular noodles made of poured tuk tuk, bamboo shoot slices, and pork slices were specially supplied to foreign students. Add three eggs to the breakfast noodles sold, which means "three yuan in the middle". Sometimes there is a scholar because kuiyuanguan noodles are cheap, often come to eat noodles, and then get the first place in the Zhongxiang trial to raise people "Xie Yuan", on the day of the list, special to the store to thank the shopkeeper, because the small noodle shop has no signboard, on the spot inscribed "Kuiyuanguan" three words as a signboard, since then, Kuiyuanguan's film River noodles reputation is greatly enhanced, diners are profitable. All those who came to Hangzhou to take the exam came to eat noodles, trying to be auspicious.
Recipe and production process of Katakogawa noodles
【Ingredients】 500 grams of flour, 150 grams of pork thigh meat, 75 grams of cooked bamboo shoot slices, 50 grams of minced sherry, 5 grams of soy sauce, 5 grams of minced ginger and chives, a little salt, monosodium glutamate, pepper, fresh soup, and an appropriate amount of lard.
【Preparation Method】 (1) Wash and drain the pork leg meat and cut it into nail slices. When the lard is added to the wok and cooked to 50% heat, sauté the slices of meat, bamboo shoots and soy sauce a few times, add the chopped snow, pepper, ginger and fresh soup, stir-fry well, and then set aside the original soup. (2) Add 450 grams of flour to water and knead into a ball, roll out into a dough, sprinkle with flour, cut into diagonal squares and set aside. (3) Put the pot on the heat, add water to boil, boil the following slices, decant the water, add the fresh soup and the original soup and cook for another 1 to 2 minutes, then scoop it up into the bowl, add MSG, salt, chives and the prepared snow vegetable meat slices.
【Tip】 Meat slices should not be simmered for too long, and it is better to bring a little soup when fishing for noodles.
【Features】Fresh noodle soup, smooth and tender.
Lard soup balls
Lard soup dumplings are the most prestigious snack in Ningbo, Zhejiang. Authentic soup dough with a thin skin can be seen in the filling, sticky non-stick teeth, oily sweet fragrance, deeply loved by the public.
Among the lard soup dumplings, the most famous one should be the "Tank A Dog Soup Dumplings". As early as the 1940s, there was a vendor named Jiang A Dog in the Ningbo City God Temple, who originally sold "red date soup" and "wine brewing dumplings", and later saw that the lard soup dumplings were widely welcomed by diners, so they learned the craft of making lard soup dumplings with one hand, and studied and improved the original production process and material selection, and accumulated over time, the lard soup dumplings made by Jiang A dog finally became a family of their own, becoming the ones in the industry.
Later, he ingeniously asked people to paint a tank, a duck and a dog in the store sign, and since then, the Jiang'a dog Ningbo Lard Soup Dumpling has become even more famous.
Recipe and production process of lard soup dumplings
【Ingredients】500 grams of glutinous rice flour, 60 grams of lard oil, 60 grams of net black sesame seeds, 250 grams of sugar, 5 grams of sugar osmanthus flower.
【Preparation Method】 (1) Stir-fry the net black sesame seeds in a pot, cool them and press them into a powder. Peel off the tendons from the pork plate, grind the meat grinder, put it in a large bowl, add the black sesame seeds and mix well into the filling. (2) Add glutinous rice flour to the appropriate water and knead well, divide into small wine glass-sized balls, wrap them in filling, and knead into a soup ball and set aside. (3) Put the net pot on medium heat, add water to boil, cook the soup balls and put them into the bowl, add a little sugar and sugar osmanthus flowers.
【Tip】 The soup ball should be firmly closed. After entering the pot, push the soup balls, do not make the soup balls stick to the pan. After boiling the soup balls for about 3 minutes, you can add a little water to avoid the skin being cooked and the filling not being cooked.
【Features】Bright color, thin skin and tender filling, oily and sweet.
Shrimp fried eel noodles
Shrimp popcorn noodles are the traditional flavor noodles of Kuiyuanguan, a century-old shop in Hangzhou, and are the Ning-style noodles of Kuiyuanguan.
It is made of fine white flour, bone eel, fresh river shrimp as raw materials, through the "vegetarian oil frying, meat oil stir-frying, sesame oil pouring" and other exquisite cooking, with the noodles silky, shrimp white, eel crisp characteristics, is loved by the majority of consumers of the characteristics of famous noodles.
Many tourists from home and abroad come to Hangzhou to find kuiyuanguan to taste this noodle.
Shrimp fried eel noodle recipe and production process
【Ingredients】 1 650 grams of fine noodles, 500 grams of sizing shrimp, 1 000 grams of boneless eel slices, 15 grams of green onion, 10 grams of minced ginger, 12 grams of cooking wine, 300 grams of cooked lard, 100 grams of sugar, 25 grams of monosodium glutamate, 2500 grams of broth, 10 grams of sesame oil, 1 500 grams of cooked vegetable oil (about 150 grams), soy sauce 250 grams.
【Preparation Method】 (1) Put the shrimp into a pot of boiling water, drain the water, divide into 10 equal parts, slice the eel into about 8 cm long knots, wash and drain the water, and slide it in a hot oil pot and divide it into 10 parts. (2) Put the wok on the fire, add 15 grams of lard, 5 grams of minced green onion, 1 gram of minced ginger and stir-fry, add 10 grams of eel slices and fry well, add 10 grams of soy sauce, 10 grams of sugar, 2 grams of cooking wine, 50 grams of broth and cook until half of the soup is left, add 1 gram of MONOS glutamate to the bowl. (3) Cook the noodles in a pot of boiling water, cool them in cold water, scoop them up to make 10 noodles and set aside; put the wok on high heat, add 200 grams of broth, 15 grams of soy sauce and cook until the taste is strong, then add 1.5 grams of monosodium glutamate, pour 10 grams of lard into the bowl, cover the cooked eel slices on the noodles, add shrimp, and drizzle with sesame oil for 5 grams.
【Tip】 The shrimp should be prepared for not too long, and the noodles should not be cooked for too long.
【Features】The noodles are soft, the shrimp are smooth and tender, the eel slices are fragrant, salty and refreshing.
Jiaxing brown
Jiaxing Zongzi is a traditional famous spot with characteristics in Jiaxing, Zhejiang. It is known for its sticky but not paste, fat but not greasy, fragrant and delicious, salty and sweet moderate. In particular, fresh meat dumplings are the most famous, known as the "king of rice dumplings". Jiaxing zongzi is loved by the majority of tourists because of its delicious taste, easy to carry and eat, and is known as "Oriental Fast Food". Jiaxing Zongzi has a long history.
Six or seven thousand years ago, the ancestors gave birth to the Majiabang culture, the representative of the early Neolithic culture in the Taihu Lake Basin in the lower reaches of the Yangtze River, which is one of the sources of the ancient civilization of the Chinese nation and one of the earliest origins of rice cultivation in China. Since the Han and Tang Dynasties, Jiaxing has developed into the most important rice cultivation area in Chinese history, known as the "granary of the world".
Tang LiHan wrote in Jiaxing Tuntian Zheng ji ji ji: "Jiahe Yiyong, Jianghuai for Kang; Jiahe apologized, and Jianghuai was frugal. Xu Yaoguang, the prefect of Qing Dynasty Jiaxing Province, re-edited the "Jiaxing Fu Zhi" volume 33 "Property", mentioned: In the middle of the 19th century, there were more than thirty varieties of glutinous rice produced in Jiaxing Province, such as: white shell, black shell, chicken foot, shrimp whiskers, crab claw, fragrant glutinous, Chen glutinous, reed flower glutinous, mutton fat glutinous and so on.
At the same time, Jiaxing has historically been an important commercial pig production base in China, and the output and quality of broiler chickens and fresh eggs are also very high. These rich and high-quality raw materials for agricultural and sideline products have created very favorable conditions for the development of various types of colorful rice dumplings, which is also an important factor in the unique quality of Wufangzhai rice dumplings that later formed.
Jiaxing brown recipe and production process
【Ingredients】6 500 grams of glutinous rice, 6 500 grams of pure pork thigh meat, 550 grams of red soy sauce, 300 grams of sugar, 60 grams of white wine, 275 grams of refined salt, 12 grams of monosodium glutamate, 200 grams of rice dumpling leaves, 120 weeds.
【Preparation】 (1) Put the glutinous rice into the taomiluo, wash it with water, let it sit for 15 minutes, then pour the rice into a large basin, add 250 grams of sugar, 175 grams of refined salt, and mix well with red soy sauce and set aside. (2) Cut the pork leg meat into 6 cm long and 2. 5 cm wide, 1.5 cm thick rectangular pieces, weighing about 15 grams, put into a large basin, add 50 grams of sugar, monosodium glutamate, 100 grams of refined salt and white wine and knead repeatedly, so that the seasoning penetrates into it. (3) Boil the rice dumpling leaves in boiling water for 5 minutes, rinse them with clean water after fishing; one by one, use two sheets to form a funnel shape, add 40 grams of rice to flatten, put in two pieces of lean meat and a piece of fat meat, then add 25 grams of rice to cover well, wrap into rice dumplings, and wrap the weeds around and bundle well. (4) Take the soup pot and add water to boil, add the brown seed blank, cook on high heat for 2 hours, and then use low heat to cook for 1 hour.
【Tip】 The brown bun should be evenly sized, and two small stones can be pressed when cooking to avoid uneven cooking.
【Features】Beautiful appearance, slippery but not rotten, salty and sweet, tender and fragrant meat.