Ingredients: soybean100g, 3kg of water, 3g of internal fat, soaked in soybean for one day or one night.

Practice: 1. Put the soaked soybeans into a blender, and add1250g of water several times to make a soybean paddle; 2. Put 250 grams of cold water into the pot, pour the watercress into the pot and heat it until it boils (put the cold water first without pasting the bottom of the pot); 3. Prepare 3 grams of internal fat and add a little warm water to melt it (this step is completed before the soybean milk is ready);

4. After the soybean milk is cooked, pour it directly into the container containing the internal fat solution without stirring. Wait four or five minutes, and the soybean milk will solidify. At this time, you can do whatever you want. Eating cold, hot, sweet and salty is delicious! After the tofu cools, I put it in a small bowl, add sesame oil, soy sauce, hot sauce, coriander, garlic and mustard seeds, and you can eat it! LG said that putting peanuts played a finishing touch and it was very delicious!

2- Five-color glutinous rice balls-with soup tips.

Folk custom of eating Yuanxiao on Lantern Festival. Yuanxiao is made of glutinous rice, either solid or stuffed. The fillings are red bean paste, sugar, hawthorn and various fruit materials. You can cook, steam and fry when you eat. At first, people called this kind of food "Floating Zi Yuan", and later it was called "Tangtuan" or "Tangyuan". These names "reunion" are similar in pronunciation, so they are called reunion.

People also miss their parting relatives. The factory is clean and anti-corrosive, and they have placed good wishes for their future life.

Ouyang Xiu also has a poem:

"Last year's Lantern Festival, the flower market was brightly lit. On the moon, the willow shoots open, and after dusk. " Therefore, Lantern Festival is also called "China Valentine's Day".

Ingredients: carrot, spinach, pumpkin, purple cabbage, glutinous rice flour.

Practice: Because of the heavy workload, the extraction process of each color is not involved. Here are two examples.

Using the above demonstration method, spinach and pumpkin were used to juice respectively, and glutinous rice bread jiaozi was used.

Tips for dumplings: glutinous rice flour is easy to spread when wrapped, and novices may not wrap it well. This is my exclusive secret. Before you start to divide the dough and make dumplings, put the dough in the microwave oven 10-20 seconds. Dough will become soft and sticky, and it will not spread easily when wrapped. Or you can use warm juice directly when kneading noodles. Knead the dough thoroughly.

Long-winded: jiaozi wrapped it and put it in a greased container. There should be a space between them. Now the wrapped jiaozi should be cooked in hot water, and the frozen jiaozi should be cooked in cold water or slowly. Cooked jiaozi can be put in the freezer, and after solidification, it can be put into a fresh-keeping bag to continue eating.

San Dandan Noodles

Minced bean sprouts

Ingredients: pork stuffing, chopped green onion, Jiang Mo, minced garlic, salt and shredded rice.

Practice: 1, oil in the pot, real estate: the general term for real estate and real estate. Add chopped green onion, Jiang Mo and minced garlic to the bottom of the pot when it is about 60% hot;

2, add pork stuffing, super loose, add cooking wine, soy sauce, pour in broken rice buds, stir fry evenly, season with salt and serve for later use.

Tip: You can also stir-fry more, put it in a sealed jar, and add some flavor when eating.

Dandan Noodles's raw materials: udon noodles, soy sauce, sesame oil, pepper oil, chili oil, chicken essence, sugar, vinegar, chopped green onion, sugar and vinegar.

Practice: 1, I used about 3 ounces of udon noodles; (Figure 1)

2, fruit juice, soy sauce, sesame oil, pepper oil, Chili oil, chicken essence, sugar, vinegar, chopped green onion as a base, less sugar and vinegar; (Figure 3. Boil the noodles in water, not too soft and without hard core. After the noodles are fished out, Chaoshan snacks, put some rapeseed out and put it on the noodles. You can also put it in when it is familiar, and put it out together when it is familiar. How do housewives make money? (Figure 3)

4. Finally, sprinkle with minced meat sprouts and paint the chimney. I like to eat peanuts, and I also took a little yellow and red peanuts, crushed them and sprinkled them, and I can mix some noodle soup appropriately. I eat noodles and soup.

4- Burning noodles, the most distinctive traditional snack in Yibin, are characterized by red and bright, fragrant and spicy, delicious and refreshing. It can be served with wine or eaten. Because its oil is heavy and anhydrous, it is a century-old classic, and it burns when ignited, so it is named burning noodles.

Ingredients: Daoxiao Noodles 3 Liang, shredded rice sprouts, fried peanuts, fresh Chili oil 1 tablespoon, sesame oil 4 tablespoons, soy sauce 3 tablespoons, sugar 1 teaspoon, white vinegar 1 teaspoon, a little pepper powder, a little chicken essence, chopped green onion and garlic 2 cloves.

Practice: 1, prepare broken rice buds, which are indispensable and depend on this, which is available in general supermarkets; (Figure 1)

2, cut 3 two, quick frozen, fresh will do; (Figure 2)

3, pour water into the pot, boil the bottom of the pot, break it, do not need to be too rotten, drain the water and remove it; (Figure 3)

4. Put it in a dish, stir it evenly with chopsticks, then pour in sesame oil, and mix well to avoid mutual adhesion. (Figure 4)

5, Huang Feihong spicy peanuts, bought online is relatively cheap, the minimum is about 5.5 a bag of 2 10 grams, and the supermarket sells more expensive specials of 8.5; (Figure 5)

6. Take out some peanuts, put more if you like, put them in a sealed bag and crush them with a rolling pin; (Figure 6)

7, do not need to be too broken into powder, the particles are the best; (Figure 7)

8. Freshly squeezed Chili oil: (the ratio of oil to pepper is 4: 1) Garlic is pressed into garlic rice, put into a larger container, add Chili powder (preferably the one with larger particles), and add white sesame seeds; (Figure 8)

9. Put oil in the pot, add 2 pieces of star anise, and heat the oil to 90%. Obviously, white smoke will rise. Take out the aniseed and pour it into the pepper bowl several times. When it meets oil, the pepper will swell, so the bigger bowl is not easy to overflow. (Figure 9)

10, pour the seasoning on the noodles, mix well, add the sprouts and add the peanuts.

If you pour a spoonful of fried minced meat on the noodles, it's roasted meat noodles, and that's bone soup roasted soup noodles.

6- tea eggs

Ingredients: egg, black tea bag, cinnamon, star anise, fragrant leaves, salt and soy sauce.

Practice: 1, put the eggs in the pot, add water, make a gap in the lid, boil the water for 5-6 minutes with medium heat, and the "deformation fever" will rise. How can the domestic animation become "King Kong"?

2. After the egg is cooled, tap the eggshell to make cracks around the egg;

3. Put the eggs in the pot, add enough water, add black tea bag, cinnamon, star anise, fragrant leaves, salt and soy sauce;

4. After the fire is boiled, switch to medium fire and cook for 30-40 minutes;

5. Pick out the tea bags and seasonings, and soak the eggs in the soup for 3-4 hours before eating.

7- Shaanxi cold rice noodles zhi rice noodles

Raw materials of dough: flour and water.

Method of dough mixing: 1, and make dough. Make noodles like jiaozi, and simmer 10 minutes.

2. Wash gluten. Drain the water in the basin, put the baked dough in, and rub it with your hands constantly to wash out the starch. In order to prevent the gluten from being washed off, I wrapped the dough with a piece of gauze so that the gluten could stay intact. If the flour and water are thick, the Inner Mongolia Autonomous Region Chimney Demolition Company will change the basin of water to continue rubbing. Keep the original water and don't pour it out. Do this.

3. Precipitation surface. The washed starch water is sieved and left at room temperature for 4-5 hours. Do not stir or pour water at will during this period, otherwise it will easily affect the efficiency and effect of stratification;

4. Steamed gluten. Wash out the gluten, put a little baking powder or baking soda and knead it. If you are worried about putting too much, you can wash it with water and pat it. No, it's the same as dough The gluten inside is soft, foaming and delicious; 5. pour water. The clear water on the top floor should be poured out. Try to pour slowly from one side and don't shake it, or the starch will be mixed with water again. The less water, the stronger the gluten. I usually leave about 2MM of water, because I can't pour it any more; 6. Stir the mud. Stir the remaining starch slurry evenly with a spoon or chopsticks. Don't leave any bumps;

7. steam the dough. Prepare two flat plates, and evenly coat a layer of oil on the bottom of the flat plates. Boil boiling water in a large pot, scoop the dough into a flat plate, put it in boiling water, rotate it while putting it, make the dough thin and even, and cover it. How do farmers get rich? Three minutes after the fire, they can take the big bubbles out of the pot.

8. Uncover the dough. Soak the steamed dough in a cold water basin prepared in advance, or wash the bottom of the plate at the faucet, and the dough will be easily uncovered; 9. Fold the dough. Stack steamed dough, but remember to put oil between each dough.

Tip: 1, the dough thickness can be adjusted by itself, generally 2MM? 4 mm generally thin steam for about 3 minutes, thick steam for about 5 minutes. If you have no experience, it will take all 5 minutes. 2. It's good to have big bubbles when steaming. But don't lift the lid casually when steaming. Anti-corrosion work is carried out at high altitude to prevent air leakage.

It is best to use more than two plates for steaming dough, one in the pot and the other in cold water. If possible, use a plate that doesn't touch the bottom, such as a pizza plate that doesn't touch the bottom. 4. Take the steamed noodle dish out of the boiling water. I used a heat-resistant clip. Don't go naked, you'll burn yourself. People in Shaanxi use metal reeds with ears at home, which can be connected as soon as they are connected.

5. Gluten can be steamed or boiled. Steamed foam (with holes), cooked tendon (feeling like hot noodles), snack car. Take what you want. I like the former.

Seasoning materials:

1, aniseed water. Pour a bowl of water into a small pot, add a little pepper and 4-5 star anise. If possible, add some fennel and cumin. Boil, then cook for 10 minute, and soak overnight for use.

2, garlic water. It is best to choose annual purple garlic, which is new garlic. After grinding into paste, add a little salt and cold water.

3. Ginger juice. Grind ginger and add water.

4. vinegar It is best to use cooked vinegar, which is more mellow. Just put it in a small bowl and microwave it.

5. Oily and spicy seeds. I won't say much about this, but I have already said it in detail in the previous blog post (oil spicy seeds). 6. salt 7. Chili oil.

Tip: I use such a large amount of raw water: garlic water: ginger juice: cooked vinegar: spicy seeds: sesame oil =1:2:1:1.5:1.5:1.

I used a medium spoon similar to a large spoon, which is the spoon shown in the spicy food above. You can make it yourself according to your own habits, but in principle, there should be more garlic water, and vinegar and pepper should not be less.

Garlic and ginger are not cut, but ground with a grinding device or garlic press. The aniseed water must be soaked overnight to taste good.

I don't recommend soy sauce. Some local shops think it is absolutely impossible to use it, otherwise it will destroy the skin.

Method of cold dough: 1, cut the dough into strips with a width of 1 cm and shake them off; Slicing cucumber, manually removing brick chimney, soaking bean sprouts in ice water for standby, and cutting gluten into pieces for standby;

2. Mix the above materials with seasoning and stir well.

Tip: Cut the dough one by one. Don't be lazy. Cut it together. The 300,000-unit hob will be antiseptic and sticky, which will affect the taste.

Common sense: among Shaanxi snacks, "cold noodles" is one of the most popular varieties, which are loved by men, women and children and are sold all year round. Every town in Shaanxi, even in the countryside, can be found selling cold rice noodles. A table and a few small benches are a cold rice noodle stand. Cold rice noodles are not only street snacks, because they are soft and smooth, sour and delicious, refreshing and appetizing. Moreover, it is on an elegant stage. Cold noodles are essential in Shaanxi-style snacks and Shaanxi-style snack banquets operated by hotels, restaurants and restaurants in Shaanxi. Due to different methods, eating methods, seasonings and materials, it can be divided into four schools: Hanzhong rice noodles, Qin Zhen rice noodles, Huimin sesame paste steamed stuffed bun noodles and Qishan handmade noodles. There are many ways to make cold noodles, such as steaming, branding and rolling, especially.

Today, I mainly introduce the methods of steaming rice skin and seasoning. With regard to rice skin, women's wear is quite popular in the summer of 20 10, so I will introduce it in detail when I have time.

9- Shanghai flavor snacks-mixed noodles with scallion oil

Actually, I like Kaiyang scallion noodles best, but unfortunately I didn't buy dried seaweed. However, when you are hungry, you can have a bowl of shredded pork and scallion noodles, even if there are more side dishes, you won't look at it again!

Ingredients: fresh Daoxiao Noodles, Beijing green onions, shallots, garlic and shredded pork.

Seasoning: oil, soy sauce, sugar, yellow wine, chicken essence, broth or water.

Practice: 1, shredded Beijing onion, sliced chives and sliced garlic; 2. Pour the oil into the pot, turn on a small fire, add chopped green onion, chives and garlic slices, and fry slowly until the chopped green onion becomes transparent and the color of chopped green onion becomes darker (this process must be simmered, and it takes a long time to join the restaurant for breakfast. Keep the oil boiling and cook slowly. ); 3. remove the onions. Pour the oil into a bowl for later use; 4. Sauce shredded pork: leave some scallion oil in the pot and change the fire. Add shredded pork and stir-fry until shredded pork turns white, add 2 tablespoons of light soy sauce, 1/2 tablespoons of light soy sauce, 1 tablespoon of sugar, Yiwu commodity, 1 tablespoon of yellow wine, add a little broth or water, turn off the fire and add a little chicken essence;

5. Cook fresh Daoxiao Noodles and cook it a little harder;

6. Drain the cooked noodles, add 1 tbsp onion oil, mix the noodles well, sprinkle with shredded pork with soy sauce, and sprinkle with chopped green onion.

10- wonton soup

Ingredients: wonton skin 1 kg, half a catty of meat stuffing, 22 Coprinus comatus, egg white 1, laver, bagged mustard tuber with a little soy sauce, soy sauce, salt, sugar, sesame oil, pepper and vinegar. Practice: 1, meat stuffing, according to your own taste, add soy sauce to color, add soy sauce.

2. Wash the mushrooms, spread them out to dry and chop them. If they are not dry enough, squeeze out the water by hand to prevent the water from coming out when wrapping.

3. Put the chopped mushrooms on the meat stuffing, pour in the sesame oil, and mix the chopped mushrooms well first to prevent them from coming out of the salt. Korean ornaments. Then mix mushrooms and meat stuffing evenly, and add egg white;

4. Take a piece of skin and put it on your hand. Pick the right amount of meat in a corner of the skin. After folding in half twice, fold the right corner skin on the left corner and squeeze it tightly, and lay it flat on the board;

5. After the water is boiled, pour in wonton and seaweed. While cooking wonton, prepare soup. It doesn't matter whether there is soup stock or not. Add a little mustard tuber, salt, vinegar, soy sauce, pepper and sesame oil to the bottom of the bowl according to your own taste. After the wonton is boiled, turn off the fire and cover the pot for 30 seconds. Drilling Super Agrocybe aegerita _ Special Promotion Price Yuan _ Other Native Products _ Shopping ...

Tips:

1. Wonton can be fried, fried, steamed and boiled. I like to cook and eat. It's refreshing. Wonton focuses on soup. If you are not sure, you can taste it while mixing until you are satisfied. 2. I don't like using monosodium glutamate and chicken essence in cooking. I'm scared by Alzheimer's disease. So try the meat stuffing first, and then season it with mushrooms. Its delicacy is definitely not monosodium glutamate and chicken essence.

1 1- Chongqing hot and sour rice noodles

"Hot and sour powder" is a famous traditional snack widely circulated between urban and rural areas in Chongqing and Sichuan. Because of its low price and good quality, it has long been loved by people. Its characteristics are "hemp, spicy, fresh, fragrant, sour, oily but not greasy"! Known as "the best powder in the world."

Ingredients: sweet potato powder, chopped green onion, Jiang Mo, mashed garlic, pea sprouts, coriander, shredded green vegetables, minced coriander, soy sauce, vinegar, chili oil, sesame oil, lard, fried peanut beans and soybeans, pepper powder, pepper powder, monosodium glutamate, chicken essence, salt, sesame seeds and broth boiled with chicken soup or bones.

Practice: 1, soak the sweet potato powder in warm water for about 10 minutes until the vermicelli is soft;

2. Boil water and make seasoning at the same time. Put sesame, Jiang Mo, garlic paste, coriander, pepper powder, monosodium glutamate, chicken essence, pepper, salt, soy sauce, vinegar, sesame oil and Chili oil into a bowl, and then add broth, chopped green onion and lard as the base material;

3. After the water is boiled, fry the pea seedlings and put them in a bowl. Soak the soft vermicelli in the pot and scald it for about half a minute. Take it out and put it in a bowl with a bottom. Cover with glass scales, sprinkle with mustard tuber, fried peanuts and soybeans, sprinkle with coriander powder and chopped green onion.

12- Red bean sugar cake

After eating a lot of fish and meat for a few days, I felt bored. At night, I dreamed that I was holding a piece of white sugar cake in the street when I was a child. I held the white and elastic sugar cake in my hand, shook it, blew it, stuffed it into my mouth and licked my hand. It was sweet and slightly sour, and it smelled on my teeth and cheeks.

When I woke up, I kept recalling the childhood food that I regarded as a classic when I was a child. As a result, the "high-quality, sweet, smooth and tough" white sugar cake was freshly baked.

Ingredients: Red beans and mung beans, 250g of rice, 250g of sugar, glutinous rice flour 100g, yeast powder 1 teaspoon, and 3 cups of water.

Practice: 1, red beans and mung beans are softened in a pressure cooker for use;

2. After washing the rice, soak it in clear water for about 3 hours, drain the water, put it into a water blender, add a glass of water, and stir until it is rice slurry;

3. Pour the sugar into 2 cups of water, boil it, pour the rice slurry, store it in the chimney, stir it evenly, add glutinous rice flour, and stir it until it is paste without particles;

4. After the yeast powder is dissolved in a small amount of warm water, add 3, and add a proper amount of red beans and mung beans;

5. Cover and stand for 6 hours to finish fermentation;

13- Fresh Meat Wonton

Ingredients: 70 wonton skins (about 550g), 420g pork stuffing, and 0/00g leek/kloc.

Seasoning: 1 tsp salt, 1 tsp soy sauce, 1 tsp sesame oil, 3 tsp water, 1 tsp comprehensive spice, 1/4 tsp ginger powder.

Soup: cucumber, seaweed, shrimp skin, salt.

Practice: 1, pork stuffing with salt, soy sauce, water, ginger-Chinese wisdom, spices, ginger powder, stir until thick, add sesame oil and mix well, skin care products, add chopped green onion and mix well.

2. Bag: Take a wonton skin, put a proper amount of meat in the middle and knead it diagonally. I'm used to staggering a little. Then pinch two sharp corners.

3. Cooking soup: Boil the shrimp skin, laver and water together, add cucumber after boiling, and season with salt. It's too simple, but it's really convenient.

4. Cook the wonton in boiling water until it is cooked, scoop it into a bowl and pour the soup.

14 Buckwheat Cold Noodles

Ingredients: buckwheat noodles, cold boiled water, shredded carrots, shredded cucumbers, mung bean sprouts and freshly squeezed chilled pear juice.

Seasoning: salt, soy sauce, Chili oil, black sesame, vinegar and sesame oil.

Practice: 1. Boil buckwheat noodles in boiling water until there is no hard core. Soak it in cold boiled water immediately after taking it out. Then take out the sesame oil and mix well to prevent it from sticking to your hands. 2. Mix salt, soy sauce, Chili oil, black sesame, vinegar and sesame oil according to your own taste.

3. Add shredded carrots, shredded cucumbers, cooked mung bean sprouts, freshly squeezed chilled pear juice, and then pour in the seasoning mixed above.

4. Stir well.

Tips: 1. Soaking buckwheat noodles in cold water immediately after cooking can make the noodles more gluten-free.

2. Ice pear juice is an indispensable delicacy of buckwheat cold noodles.

14- Nanjing fried noodles with shredded egg and pork

Ingredients: 6 pairs of noodles (it is recommended to use Lamian Noodles, 20101.5, vacuum-packed from supermarket, without noodles), shredded pork 100g, carrot14, Shanghai green vegetables (small rapeseed) 6.

Seasoning: soy sauce, sugar, chicken essence.

Practice: 1. Boil the water in the pot. After the water is boiled, add noodles, cook until it is 80% ripe, take it out, put it in a colander, rinse off the mucus under running water, and try to dry the water as much as possible. Mix well with a little sesame oil for use.

2, carrot shredded, Shanghai green cut 6 petals, garlic cut? Hey? /P & gt；

3. Mix shredded pork with sugar, chicken essence and a little soy sauce.

4. fry the eggs into poached eggs for later use.

5. Add hot oil to the pot. When it is 30% hot, add shredded pork, stir-fry until it changes color, and take it out.

6. Reheat the hot oil in the pot. When it is 30% hot, put garlic slices into a wok, then add carrots and Shanghai green, stir-fry twice quickly, then add processed noodles, stir-fry with chopsticks, slowly pour in soy sauce, add a little sugar to refresh, pour in fried shredded pork, stir-fry evenly quickly, and put poached eggs on the wok.

Tip: 1. After the noodles are cooked to 2 degrees, the original flavor will be 1 degree below zero. Drain and mix with oil.

2. Stir-fry shredded pork first. The fire at home is not big enough. You can't put all the dishes in at once like a restaurant. Otherwise, either the meat is not tender enough, or the vegetarian dishes have no water.

"Deformation fever" rises, China ...