Loach, known as "ginseng in fish", has the effect of nourishing yin, aphrodisiac, and replenishing qi and blood, while loach noodles made of red stench are not only delicious, but also can treat hemorrhoids, puffiness and so on. Garnet loach noodles have a history of more than 600 years, and garnet loach is very fragrant and loved by people. This is because the loach surface of Garnet has its own unique features: First, the loach used in the fertile fields of this county is thick and delicious, and its vertebrae are small and soft. The second is to pay attention to the boiling method, after washing the loach caught, put it into a plastic bucket, first beat an egg into it, stir it evenly, and then pour in the appropriate amount of vegetable oil and red wine, eggs make the loach flesh more smooth and tender, vegetable oil makes the loach excrete impurities in the body, and red wine can remove the fishy smell of loach.
Cover the lid of the plastic bucket, marinate raw for a few hours, and wait for the loach to be "drunk", at this time, boil a pot of water, use a sieve to drain the loach out, put some red rot, bamboo shoots, ginger shreds, garlic and other ingredients, simmer for about an hour. The third is the diversity of ingredients, the main ingredient is noodles and sweet potato flour buckle, other ingredients such as pickles, fresh bamboo shoots, garlic, loach, ginger, green onions, monosodium glutamate and peppers, etc., and some people add some red pigments, which has become a loach noodle with full color and flavor. Finally, add the simmered red loach to the cooked noodle soup and a bowl of fragrant loach noodles is ready.
Wu rice, every year on the third day of the third month of the lunar calendar, the people of Tuorong have the custom of steaming black rice. The origin of black rice is called Qingjing rice, black rice, Qingsheng Xun rice, Southern candle rice, is a kind of folk therapeutic food, popular in Jiangsu, Zhejiang, Anhui and Gansu two lakes and other places, the raw materials are mostly used in black rice leaves or southern candle leaves, or the use of Yangtong leaves. Qingjing rice was first seen in Jin Tao Hongjing's "Dengzhi Hidden Recipe", and at first it was only a prescription for Taoist cannons to subdue food, as a method of "breaking the valley", and it is said that long-term food is not hungry, the body is light and healthy, and it is long-lived. Tang Dynasty tortoise Mengshi said: "The new cooking of black rice is fragrant, and the Taoist fasting day is commonplace." Du Fu's "Gift to Li Bai" poem Yun: "Don't you have green fine rice, so that I have a good color." "The Compendium of Materia Medica records its practice, dipping, steaming, and exposing it many times. It is also recorded: "It is the method of the immortal family to take food, and now most of the interpreters made it on April 8 for the ears of the Buddha." "It can be seen that it is also listed as a Buddhist food.
Oil roll noodles, generally there is no fixed selling point, the merchant only relies on a flat shoulder, two bamboo baskets, walking the streets and alleys of the shouting and selling. The main ingredient of the oil roll noodles is rice, which is divided into meaty and meatless, and the taste is spicy and not spicy. Grind the rice into rice milk, add seasoning to the ground rice milk, and steam a thin layer with an iron plate to get out of the pot.
Flat food, the skin of the flat flesh and the water surface of garnet are hand-rolled. Garnet's flat meat is not stuffed, but in the skin. The skin of the flat meat is unusually thin, almost transparent when it comes out of the pot, the meat is lubricated, and with a little meat flavor embellishment, it is particularly delicious. The flat food of FuXi is well known in Garnet.
Source: Tuorong County People's Government
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