How to make clear fruit
Materials:
Thumb grass (Qingming grass), bamboo shoots, dried bean curd, fat, glutinous rice flour, sauerkraut (or sauerkraut)
Exercise:
1, bamboo shoots, dried bean curd and fat are all cut into cubes.
2, the wok is hot, and the fat diced is slowly stir-fried to get oil.
3. When the fat diced meat turns into oil residue, the oil of the fat diced meat is forced out. You don't need to take out the oil residue. It smells good when fried together in the stuffing.
4. Stir-fry the diced bamboo shoots until cooked.
5. Stir-fry diced tofu and cabbage in a pot and season with salt and chicken essence. Sauerkraut is salty, and the amount of salt is well controlled. According to the taste of our family, the salt in sauerkraut is enough for the salty taste of the whole stuffing, so there is no salt here, only a small amount of chicken essence is added. )
6. Take out the pan to cool, and then wrap it with glutinous rice dough to make a salty and clear jiaozi.
7. Wash the mouse grass (Qingming grass) with clear water, boil the water in the pot, add a spoonful of salt, and put the mouse grass (Qingming grass) into the blanching water. Immediately take out the watered grass (Qingming grass) and take a shower with cold water.
8. Add a small amount of cold water to the blanched grass (Qingming grass) and put it into a blender to make a paste.
9. Mix 500g glutinous rice flour and 100g rice flour, and put half a cup for later use (it can be remedied by avoiding adding too much water later).
10. Add the paste of Sabina vulgaris (Qingming grass) to the flour, heat the water, stir while adding it, and knead the flour into smooth dough by hand. Put the kneaded dough in the microwave oven for one minute and then take it out (see cooking skills later for reasons).
1 1. Divide the dough into small pieces, flatten one piece, wrap it with stuffing, close it and knead it evenly.
12, put palm leaves in the wrapped jiaozi and steam in the pan 15 minutes.
How to make fried fruit?
Mix flour, water, salt, monosodium glutamate, pumpkin and pepper powder to make batter, then put the spoon into a long-handled iron mold with a spoon and fry it in a hot oil pan. When the batter surface in the iron mold becomes hard and fruity, pour the fried fruit out of the mold and let it float in the oil and fry for a while until the skin is golden and crisp.
This kind of fried fruit is usually stuffed with old pumpkins, but also small pumpkins, pickles and tofu. No matter what stuffing, the fried fruit tastes good, crisp outside and full inside.
Fried juniper
It is a snack made of flour, fermented with alkali and alum and fried. There are many nicknames, such as fried ghost, fried fruit, hemp leaf, fried dough sticks, fried dough sticks and so on. Are all evolved from "Fried cypress". "Frying" means frying Qin Gui in oil. Legend has it that Qin Gui, a traitor in the Song Dynasty, was reviled by people all over the country after he killed Yue Fei. A vendor pinched two dough figurines, symbolizing that Qin Gui and his wife Wang Yi got together, twisted them into a spiral shape, fried them in a frying pan, and named them "fried chicken".
Folk customs are mostly commensurate with fried dough sticks. The common practice in modern times is to mix alum, alkali and salt into feed water, mix flour evenly, brush some oil on it, put it on the chopping board after baking, cut it into long strips with a knife, chop it into small pieces, put every two pieces together, spread them with both hands, fry them in an oil pan and take them out.
General ingredients (Beijing area): 25 kg of flour, 300 g of alum, 0/50 g of alkali/kloc-,600 g of salt and 50 g of soda; Use 300-325g of water and125g of oil per 50g of flour.
deep-fried dough stick
Also known as hemp leaves, fried juniper, oil slices, fruits, etc. Flour is the main raw material. The name changes with the deformation, and the fried snacks in the north and south are popular. (example)
Raw materials: 25 kg of refined powder, 50 g of soda ash, 300 g of alum, 0/50 g of alkali/kloc and 600 g of salt. Use125g of oil and 300-325g of water per 500g of flour.
Method: Mash alum first, then add alkaline flour and salt, pour in one third of water to grind the three seasonings (no residue is left after touching), then pour the remaining water into the basin, mix the flour evenly, put it on the chopping board for a while, cut it into long strips with a knife, and then cut it into small pieces, and each two pieces are together. Roll it into pieces and cut it twice in the middle, which is to make oil slices.
Ordinary fried powder:
Ingredients: Chinese cabbage, shredded pork, shredded mushroom.
Below, a little, a little harder. Take out, rinse with cold water and drain. Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add flour, stir-fry a few times, mix well, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula with one hand, and shake the noodles with chopsticks with the other hand, and mix the noodles and seasonings as well as possible, so as not to make the Chinese cabbage yellow.
Remarks: 1 Add some vinegar when eating fried noodles.
Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.
Fried shrimp powder:
Ingredients: 500g of rice flour, 200g of lean pork, 400g of fresh shrimp, 25g of leek, 300g of cucumber, 50g of onion, 20g of sugar, 40g of soy sauce, 0/0g of monosodium glutamate/kloc, and 0/50g of peanut oil/kloc.
Production method: Slice lean pork, peel cucumber, shred thick, cut leek and onion into 3 cm long segments, peel fresh shrimp and wash. Put the wok on high fire, pour in 1500ml water, put the broken shrimp shells into the wok and cook for 5min, then filter out the shell residue and keep the shrimp soup. After the pan is cleaned and heated, add peanut oil and white sugar and stir with an iron spoon until the sugar dissolves and bubbles, then add soy sauce and shrimp soup and stir evenly. Put the wok on a big fire, add peanut oil and heat it, stir-fry the onion a few times, then add lean meat, shrimp meat and cucumber, stir-fry until the cucumber is soft, and pour in the shrimp soup. Then put the rice noodles in a pot to boil, turn them over, drain them evenly when cooked, and then add monosodium glutamate and leeks. When cooking, first pick up the rice flour and put it on the plate, then stir-fry the ingredients a little, cover it and spread it on the rice flour.
Product features: the rice flour is loose and elastic, with bright color.
Fried rice noodles with shredded pork with mushrooms;
Ingredients: 3 shiitake mushrooms, chives (cut into 2 pieces), minced meat 1/4 cups, instant rice noodles 1 bag.
Seasoning: half a teaspoon of salt, 4 teaspoons of soy sauce and 4 teaspoons of oil.
Practice: 1, soak mushrooms overnight, drain and cut into strips. The rice noodles are scattered and drained.
2. Stir-fry minced meat, shallots and mushrooms until they are 80% cooked.
3. Heat the wok, put the oil, pour in the rice flour and stir fry slightly, add the minced meat and other ingredients, add the seasoning and stir well.
When eating, put it in the microwave oven and heat it for 4 minutes on medium heat.
Remarks: 1. Ordinary instant rice noodles can be purchased without pre-soaking, saving processing time. 2. When heating in the microwave oven, cover the lunch box with a wet kitchen paper towel to keep the food warm.
Hot powder:
That is, put the pre-washed vermicelli into a vessel (usually a sieve), put it into a pot with boiling water (usually let the water overflow two-thirds of the sieve), simmer for a few minutes, and then pour the vermicelli into tableware (bowls, pots, etc.). ) and add seasoning to eat.
The production process of scalding powder is as follows: first, boil water. If you want to cook a delicious hot rice, the first thing to do is to boil the water. After the water is boiled, it enters the second part. The so-called simmering is to put the pre-washed vermicelli in a sieve (usually made of bamboo or plastic), then put the sieve in a pot and let the sieve soak in water, so that the vermicelli can be cooked and crisp, fragrant but not greasy. This one is very important. Pay attention to the heat. Don't overcook the vermicelli, because it tastes bad and is generally rotten. The third part is to put the scalded vermicelli into tableware (bowls, pots, etc. ) and add various seasonings. Fourthly, if the soup of vermicelli is not enough, it is usually necessary to add a proper amount of soup to make the taste of vermicelli reach the best state.
Fried Rice Cake
Ingredients: rice cake, onion, rape, onion, sugar, oil, spicy sausage.
Exercise:
1, onion, rape, onion cut into inches;
2. Add water to cook the rice cake until it is half cooked and take it out;
3. Put the oil in half heat and add the right amount of sugar to color. Stir-fry shallots and shallots, add rice cakes, stir-fry and color, and add appropriate amount of water to boil;
4. Add the washed small rapeseed, add a small amount of thirteen spices and chicken essence, and stir fry.
Exercise 3
Ingredients: Chinese cabbage, Pleurotus ostreatus, carrot, red pepper, bacon, Chinese cabbage, onion, ginger and garlic.
Exercise:
1, various ingredients are cut into shreds or blocks as required;
2. Put leek, minced ginger and garlic and shredded bacon into a hot pot and stir-fry with cold oil, then pour shredded Chinese cabbage and stir-fry evenly;
3. Add shredded Chinese cabbage, shredded carrot, sliced Pleurotus ostreatus and shredded red pepper and stir fry;
4. When the side dishes 7-8 are ripe, add some soy sauce, sugar, oyster sauce and pepper to taste;
5. Pour the washed rice cake slices and add a spoonful of broth (water) to fry 1 min;
6. Add a spoonful of Chili sauce, sprinkle with chopped green onion, and mix well to serve.
The making method of the sauce cake fabric: 20 kg of high-gluten flour, 60 g of dry yeast, 65 g of baking powder, 2 liang of sugar, 0/teaspoon of custard powder/kloc-0, 0/2 kg of water and 400 g of salad oil.
Stuffing: minced pork fat (excluding lean meat) 1 1 kg, 5 liang of garlic, 5 liang of ginger, 5 tablespoons of cumin, Chili oil, horseradish powder, and fried chicken powder with bean paste. Half a bottle of oyster sauce (or appropriate amount of soy sauce), salt, appropriate amount of Chili oil, salad oil (appropriate amount) and unopened Chili powder (appropriate amount), and stir evenly to make cake flour oil; 30 kg of salad oil, 5 green onions, half a catty of garlic and ginger, 20 g of pepper, 4 ounces of celery, 20 g of pepper, 20 g of aniseed and 30 g of cinnamon. When the oil boils, fry these materials until there is no water.
Radish pancake material: 2 cups of medium gluten flour, water 1 cup, oil 1 tablespoon, and appropriate amount of salt.
Stuffing: shredded white radish, half a catty of carrot, a little chopped green onion, 2 tablespoons sesame oil, 1 tablespoon salt.
Exercise:
1. Medium gluten flour is mixed with water, oil and salt, kneaded into dough, and stirred for 20 minutes;
2. Shred white and carrots, marinate with a little salt, squeeze out water, and mix chopped green onion and sesame oil to make stuffing;
3. Cut the dough into five equal parts, roll each part into stuffing, press it into a thin round cake with the palm of your hand, heat it in a pot, add oil, and fry the cake until both sides are golden.
Note: After kneading the dough, you must wake up and let the gluten recover its elasticity.
Dexing local snacks Fagao is a special pastry food in Fanda Township during the Spring Festival. It is a fermented rice cake, which started in the Ming Dynasty and has a history of more than 600 years. Because of its unique flavor and exquisite production, it is also a homonym of "Gao Fu", which symbolizes auspiciousness, so it becomes a holiday gift. The top ingredients of the cake are refined from rice, glutinous rice, sugar, suet and rice wine. Palladium is as white as jade, with fine pores like needles, fresh and fragrant, sweet but not greasy. Its biggest feature is that it is fermented with rice wine. It is sweet and sour and delicious, which is helpful for digestion. It is suitable for the elderly and children. It is a gift for relatives and friends during the New Year. Congratulations on making a fortune. Dexing night fruit is a kind of food made of glutinous rice flour mixed with sugarcane sugar, wrapped with sesame sugar and then wrapped with bamboo leaves. This kind of food is only circulated in Dunshang Village, Wancun Village. It is golden in color, soft and sweet in taste, and has a faint fragrance of Indocalamus leaves. According to legend, night fruit is mainly used by local people on New Year's Eve. In order to avoid the invasion of the monster Nian, they hang it at home for Nian to enjoy, so as not to hurt their families. Later generations continued this traditional habit, leaving fruit for their families to enjoy on New Year's Eve every year, so as to ensure the family's safe reunion. Dexing sugar seed sugar seed, also known as "tobacco sugar" and "maltose", is made of malt and glutinous rice and wrapped with sesame sugar. It is white and slender like a cigarette. This kind of sugar is very popular because of its thin skin, crisp mouth, digestion and stomach strengthening. Every year in the twelfth lunar month, every household in Wancun will cook this sugar to entertain guests. The cooking method is as follows: (1) sugar glue cooking. Put the malt into a stone mortar, hammer it, put it into a vat together with the pre-steamed glutinous rice, add enough boiling water, mix it thoroughly, cover it and keep the temperature of the vat; After alcoholization for 4-5 hours, take the mixture residue, put the filtered sugar water into a pot, fry it with strong fire until the sugar water is sticky and gelatinous, and then simmer it with slow fire; Later, chopsticks were dipped in sugar gum, which was blown into silk clothes and cooked successfully. After boiling, put the sugar gum in an oil-stained iron pan to keep warm and waterproof. (2) making sugar seeds. Prepare a solid and heavy bench and two one-foot-long hand wheels, fix a stake on the bench, and oil the stake and hand wheels to prevent sticking; Then scoop the sugar gum onto the stake, wipe it up and down with a hand roll, so that the sugar gum gradually turns white and its toughness becomes stronger, and then pull it back and forth with a hand roll to make the sugar gum; Until the sugar turns completely white. Move the extracted sugar gum into the bowl, pour the prepared sesame candy into the bowl, seal it like a steamed stuffed bun, rub the sugar gum back and forth from the sealing place, and pull out the sugar filament as big as a finger, commonly known as "sugar"; While "producing sugar", quickly cut the sugar with scissors. (3) Preservation of sugar seeds. The preservation of frozen rice candy mainly pays attention to moisture and high temperature; In order to prevent moisture, villagers usually put sugar seeds into frozen rice flowers (fried with steamed dry glutinous rice) and put them into containers, or put bags of dry lime powder at the bottom of the containers. Because of its good thermal insulation, villagers generally use clay pots to hold sugar seeds. Earth honey wild mountain flower nectar is naturally brewed, with strong fragrance and deep amber color. It is a pure natural green food integrating nutrition, health care, medical treatment and beauty. In Compendium of Materia Medica, Li Shizhen described honey as "clearing away heat, tonifying middle energizer, detoxifying and relieving pain". . Honey is rich in nutrition, containing a lot of vitamins and various active enzymes, amino acids, minerals glucose and fructose, which can soothe the nerves and increase intelligence, improve sleep, moisten the lungs and stomach, and is known as "natural food", "popular tonic", "old age milk" and "king of sugar". Kiwifruit wine Kiwifruit is tender and sweaty, fragrant and delicious, sweet and sour, and rich in nutrition. It is rich in vitamin C and vitamin E, which is several times or even dozens of times higher than that of oranges and apples. These two vitamins have a strong antioxidant effect, which makes kiwifruit not only prevent arteriosclerosis, diabetes, liver dysfunction and other diseases, but also improve chronic fatigue and enhance the body's own immune function, so it is also called "the king of vitamin C" and "the king of fruits". The total score of kiwifruit peel contains more vitamins and minerals than pulp, but the peel can not be eaten directly. If it is made into kiwifruit wine, it can give full play to its efficacy. Kiwifruit wine, made from fresh and mature kiwifruit and fine glutinous rice, is refined and soaked, and has a strong kiwifruit aftertaste. The wine is crystal clear, refreshing and has a long aftertaste. It is the first choice for reuniting with family and friends, especially for honoring elders and giving gifts to relatives and friends. Clear-water Tofu The common soybean supplemented by Tian Jiete's special water quality has created the famous clear-water tofu in Zhang Cun Township, Tian Jie. Tofu is handmade, white and smooth. Compared with tofu in other places, it tastes delicate and has a unique flavor. It is often used to cook sliced pork soup, stir-fry tofu, or as an auxiliary material for making fish heads and other dishes. Clear water fish is cultivated by using the pollution-free water quality of Tianjie Changle River, which has good taste, delicious meat and unique flavor. Dexing Rice Steamed Meat Dexing Steamed Meat is a local dish, which is cooked in every restaurant, but it tastes completely different. First of all, we should choose pork belly or pre-sandwich meat in material selection. It is definitely not possible to make rice flour meat entirely from lean pork; Secondly, the choice of rice noodles, the amount should be well matched with the amount of fat, too much is dry, too little is tired; The third is to add some condiments, such as soy sauce and sugar. When you are ready, you'd better cook with a firewood stove and slow fire. After steaming for more than 20 minutes, take out and stir with chopsticks. Then put it in a steamer and continue steaming 10-20 minutes.