Gu Yuan Snack Full Collection_Gu Yuan Special Snacks Food Introduction

Guyu, formerly known as Dahu, Gao Ping, Xiao Guan, and Yuanzhou, shortened to "Gu", located in the south of the Ningxia Hui Autonomous Region, a provincial sub-center city. Established in 114 BC, a vital stop on the Silk Road, and one of the nine major cities of the Ming Dynasty."Control the five original areas, the left side of Lanhui, the yellow river surrounds the north, the, based on the eight counties, three cities' key", the roads and passes in these areas were strategically important for military control.

Features Snacks Gu (Ma la tang - spicy and numbing hot pot) Gu hand-grab noodles Lamb Hui Muslim (Ten Hui Muslim bowls), Ningxia Beef tripe Soup, Ningxia braised lamb, Ningxia boiled lamb Beef,Beef brisket braised Persimmon Persimmon and beef tripe soup, buckwheat noodles, fragrant lamb and noodles, Hui Muslim noodles, lamb and noodles, lamb soup.

Persimmon and beef brisket

Introduction

Persimmon and beef brisket, using beef brisket and tomatoes to combine, the color is beautiful after cooking, the taste is slightly sweet, mainly for drinking soup.Ingredients Abundant, fresh and flavorful, the local flavor of Gu is "family-style"dish. Method

Ingredients: beef brisket, tomatoes,

Chinese turnips yellow wine, fine salt MSG, chicken broth green onions, ginger Beef Method: After blanching the beef brisket in boiling water, add water, yellow wine, and ginger, cook in a pressure cooker for 15 to 21 minutes.②Tomatoes, Carrots sauté③Place the beef brisket, sautéed tomatoes, and carrots in the pressure cooker, cook for 15 minutesLamb and noodles

Introduction

The lamb in Gu

noodles is unique.The noodles are chewy and flavorful. After cooking, place the noodles in the sautéed dish, stir-fry briefly, and serve. This dish is easy to digest and suitable for all ages. MethodIngredients: beef,

Beef belly

potatoes, apples, tofu,glutinous rice eggs, spinach, yellow flowers,wood ear mushrooms, peach pits, round meat,grapes dried, green plums, honey, sugar, and various seasonings. Although it is a common dish, each has its own taste.Ten Hui Muslim bowls: The meat is tender and flavorful, the soup is rich and fragrant; Hui Muslim bowls with potatoes;Potatoes are soft and delicious, with a crispy and tender outer layer;Hui Muslim bowls with beef belly: The belly is tender and flavorful. Hui Muslim bowls with fake lotus root: Made of fried potatoes, yellow and tender, smooth and sweet;

Hui Muslim bowls with apples:clear soup, golden apples, scattered green and red silk, soft and sweet; Hui Muslim bowls with dog tooth tofu: Tender and flavorful, rich soup, flavorful;Braised beef: Tender meat, bright red color, rich and fragrant;

Hui Muslim bowls with fried pork: Crispy and flavorful;

The last dish, braised rice, is soft, sweet, and fruity. After eating the Hui Muslim Ten Bowls, you can also taste the characteristics of the Hui Muslim diet in Ningxia.

Ningxia

Boiled beef Introduction Ningxia boiled beef is delicious and nutritious. The dish is white, red, green, and yellow, with a fresh and simple color.It is popular among locals. It is mainly eaten in autumn.

MethodIngredients: 250g of beef rib, 150g of green onion, 150g of white cabbage, 100g of celery, 15g of dried chili peppers, 40g of (Pí Xīn Dounbàn - Sichuan fermented broad bean paste), 200g of vegetable oil, 15g of soy sauce, 1g of MSG, 10g of ginger, 15g of garlic, and bean curd powder, clear soup.Method: Cut the beef into 5cm long and 3cm wide thin slices, place it in a bowl, and marinate with soy sauce and (liáo jiǔ - cooking wine). Cut the green onion, white cabbage, and celery into 6.5cm long and 3cm long. Heat oil in a pot, fry the dried chili peppers and (huā jiāo - Sichuan peppercorns) until brown (do not burn, use the aroma). Remove and chop.Heat the oil in the pot, add green onion, white cabbage, and celery, stir-fry until wilted. Add (Pí Xīn Dounbàn - Sichuan fermented broad bean paste) to the pot and sauté until red, add a little soup (too much soup will make the taste weak, too little bean curd powder will make the sauce sticky).

Remove the chili peppers and (huā jiāo - Sichuan peppercorns), add the green onion, white cabbage, and celery, and cook.

Add soy sauce, MSG, cooking wine, pepper, and ginger.

The finished product. Ningxia braised lamb Introduction Ningxia braised lamb is a characteristic dish with a light and refreshing taste. It braises lamb and salt, ginger, and other ingredients in a pot.The lamb is tender and easy to digest, with a high protein content, low fat content, and low cholesterol. It is suitable for eating in autumn.Method Ingredients: 500g of lamb, 25g of scallions, a small amount of Chinese turnip,(xiāng cài - coriander), 25g, MSG, salt, ginger, vinegar,

(hú jiāo fěn - black pepper)

Main ingredients: beef tendons, beef tripe, beef brisket, beef shank, beef bone, seasonings: soy sauce, cooking wine, salt,Method 1: Cut the lamb into 2.5cm square pieces, and beat with a knife to break the fibers. Cut the scallions into half and half. Place the lamb in a pot, add water to cover the lamb, and place it in a small iron rack inside the pot. The bottom of the pot should be submerged in water. Cover the pot and cook over medium heat until the meat is tender. Skim off any foam. Remove the scallions, ginger, and turnip. To serve, add scallions, coriander, vinegar, black pepper, MSG, salt, and ginger.The finished product., old ginger, scallion segments, etc.;Method: 1. First, cut the beef bones into large chunks and boil, beef brisket, beef tripe, beef shank, etc., cut into uniform slices and boil;2. Cook in a clean pot with water, add beef bones, beef tendons, beef tripe, etc., and boil over high heat, add old ginger, scallion segments, soy sauce, star anise, etc. to season, then simmer for about 100 minutes over low heat, and skim off beef bones, star anise, and scallion knots with a ladle, add a little scallion oil to finish.

Hand-picked lamb

Introduction

Lamb is abundant in the area of Guyuan, and there are many ways to eat it. The most common is hand-picked lamb, also known as hand-picked meat. Hand-picked lamb is the favorite traditional dish of the local Hui and Han people. Using lamb that is less than one year old and has not eaten grass.

Method

Using lamb that is less than one year old and has not eaten grass, cut into eight pieces: four legs, four bodies, a total of eight pieces. Wash and put in a pot with white water, cook over medium heat for one or two hours. After the meat is cooked, each person takes one piece, and after brushing with salt, it can be eaten. The lamb meat is tender and juicy, without any fishy smell, which is a top-notch dish for entertaining guests.

Alternatively, you can use (Kagg ), which is over one year old and less than two years old, cut into large pieces, first soak in cold water, wash clean blood and then put into the pot, add a small amount of salt, pepper, ginger, etc., to remove the fishy smell and preserve freshness. When eating, you can add different sauces according to your preference, and dip with hand-picked meat.

Top ten dishes of Hui Muslim banquets

Introduction

In Ningxia rural Hui Muslim communities, every time there is a wedding or other festive occasion, Hui Muslims will cook the top ten dishes to entertain guests. These ten dishes are mainly based on the "soup" style, including: Nine-child soup, braised plate, braised tripe, braised lamb, braised lotus and apple, braised dog tooth tofu, red stewed beef, braised crispy meat, steamed rice.Method Mainly uses lamb, beef,beef tripe,(potato), apple, tofu,

(sticky rice),

(egg), with (spinach), yellow flower,(wood ear),(peach)(kernel), round meat,grape, dried,(sour plum), red dates,(fern root),honey, white sugar and various seasonings.Although it is a simple dish, each has its own flavor. Nine-child soup: the meat is tender and fragrant, and the soup is rich and fragrant;Braised plate; Plate is soft and delicious, with crispy and tender exterior; Braised tripe: tripe is tender and fragrant;Braised lamb: the soup is fresh and the meat is tender;Braised lotus: lotus made from fried potatoes, yellow and tender, smooth and sweet; Braised apple;white soup, golden apples, scattered green and red slices, tender and sweet; Braised dog tooth tofu: tender and fragrant, rich soup, fresh flavor;Red stewed beef: tender, red and bright, with mellow and fragrant flavor;Braised crispy meat;Crispy and fragrant;Finally, steamed rice is soft, sweet, and fruity. After eating the top ten dishes of Hui Muslim in the countryside, you will also appreciate the eating habits of Hui Muslims in Ningxia. NingxiaBoiled beefIntroductionNingxia boiled beef is delicious and nutritious, and this dish is white, red, green, and yellow, which is colorful and fresh. It is favored by local people. Therefore, it is mainly eaten in the autumn and winter. MethodIngredients: 250g of beef sirloin, 150g of green garlic, 150g of white cabbage, 100g of celery, 15g of dried chili peppers, 40g of Pixian Douban, 200g of vegetable oil, 15g of soy sauce, 1g of MSG, 10g of ginger, 15g of garlic, water bean sprouts, clear soup appropriate amount. Method: Cut the beef into 5cm long and 3cm wide thin slices, put it in a bowl, and marinate with soy sauce and cooking wine. Wash and chop 150g of green garlic, 150g of white cabbage, and 100g of celery into 6.5cm long segments and pieces.

Heat oil in a pot and fry dried chili peppers and star anise until brown (do not burn, just for aroma), then chop finely.Put green garlic, white cabbage, and celery in the pot, stir-fry until wilted, then plate.

Heat the oil, add Pixian Douban, stir-fry until red, add clear soup (appropriate amount, too much will make the soup taste bland, too little will cause the bean sprouts to fall apart), and cook for a short time to remove the bean sprouts.

Add green garlic, white cabbage, and celery, add soy sauce, MSG, cooking wine, pepper, salt, ginger, and garlic, and cook through. Serve in a deep bowl or leaf. Pour the cooked meat into the original soup and stir gently, then immediately pour it onto the plate or bowl with the prepared ingredients, sprinkle with dried chili pepper and star anise, and then drizzle with hot oil to make it more fragrant.

Ningxia clear-cooked lamb

Introduction Ningxia clear-cooked lamb is characterized by its light and refreshing flavor. It is cooked with lamb, salt, ginger, and other ingredients in a small pot. The lamb meat is tender and easy to digest, with low fat, low cholesterol, and high phosphorus content, which is better than pork and beef.It is suitable for autumn. Method Ingredients: 500g of lamb, 25g of green onions, a small amount of clear radish, scallions, 25g of green onions, MSG, salt, ginger, vinegar,pepper, 5g of fragrant oil. Method 1. Cut the lamb into 2.5cm cubes, and beat with a knife to break the fibers. Cut 25g of green onions into segments and cut the remaining green onions into pieces.Rinse the lamb and place it in a pot with water, add ginger, green onions, and radish, and bring to a boil. After the meat is cooked, remove the green onions, green onions, and radish, and add green onions, scallions, vinegar, pepper, fragrant oil, MSG, and salt to season. 40g, vegetable oil 200g, soy sauce 15g, MSG 1g, ginger 10g, garlic 15g, adzuki bean paste, clear broth, as needed. Instructions: Cut the beef into 5cm long, 3cm wide thin slices, place in a bowl, season with soy sauce and cooking wine, and mix with adzuki bean paste. Green garlic,Chinese cabbage, celery, washed and cut into 6.5cm long segments and pieces. Heat oil in a pot, add dried chili peppers and Sichuan peppercorns, fry until light brown (do not burn, use color and fragrance as a guide), remove and chop finely. Add green garlic, Chinese cabbage, and celery to the pot, stir-fry until wilted, then arrange on plates. Heat oil in the pot, add, stir until red, add broth (in moderation, too much will make the flavor weak; too little will make the bean paste fall), cook for a short time, remove the, add green garlic, Chinese cabbage, and celery to the broth, add soy sauce, MSG, cooking wine, white pepper, salt, ginger slices, and garlic slices, cook through, and remove. Place in deep bowls or lotus leaves.Pour the meat slices into the slightly simmering broth (the broth should be slightly simmering). If the broth is not simmering, the bean paste will fall; if it is boiling, the meat slices will become tough. Gently stir with chopsticks, and pour into the prepared plate or bowl when cooked, sprinkle with chopped dried chili peppers and Sichuan peppercorns, then drizzle with hot oil to enhance the flavor. Ningxia Clear Braised LambIntroductionNingxia Clear Braised Lamb is characterized by its light and pleasant flavor. Lamb, salt, ginger, and other ingredients are cooked in a small pot over low heat.

The lamb is tender and easy to digest, with high

protein, low fat, and rich in phospholipids, which is less than

pork and beef. It is suitable for autumn.Instructions Ingredients: 500g lamb, 25g green onions, a little clear radish,coriander 25g, MSG, salt, ginger, vinegar, white pepper

as needed, 5g sesame oil.

Instructions 1. Cut the lamb into 2.5cm square pieces, and use a knife to press the meat. Cut the green onions into strips and chopped. Cut the clear radish in half;2. Blanch the lamb in hot water to remove blood, place in a ceramic pot, add ginger, green onion, radish, and hot water (up to the level of the lamb), then place on a small iron rack in the pot, add an appropriate amount of water in the pot (the bottom of the pot should be submerged in water), cover the pot, and cook until the lamb is tender, skimming off the foam, then remove the green onions, ginger, and radish. Season with green onion strips, coriander, vinegar, white pepper, sesame oil, MSG, and salt when eating. 25g, MSG, salt, ginger, vinegar Black pepper As needed, 5g of fragrant oil. Recipe for delicious food: 1. Cut the lamb into 2.5cm square pieces. Beat with a knife to break the fibers. Chop half of the green onion into fine strips, and the other half into larger pieces. Cut the radish into two halves.2. Boil the lamb to remove blood, then place in a ceramic pot. Add ginger, chopped green onion, radish, and boiling water (up to the level of the lamb). Place the pot on a small iron rack inside the pot. Add a small amount of water to the pot (the bottom of the pot should be submerged in water). Cover the pot tightly and cook until the lamb is tender, skimming off any foam. Remove the green onion, ginger, and radish. Season with green onion strips, coriander, vinegar, black pepper, fragrant oil, MSG, and salt to taste.