Tong'an Snack Full Collection_Tong'an Specialty Snacks Food Introduction
The city of Anshan is located in the south-southeast of Shaanxi Province, and is known as "Shaanxi Selenium Valley" due to the abundance of selenium elements in the soil. Anshan is one of the top ten livable cities in China, one of the top ten festival cities in China, a national pilot city for reform and development, and a demonstration city for the construction of national main functional zones. It is known as"Xi'an Backyard".
Special delicacies such as:Noodle soup, Steamed noodles, Mala Tang,Sour vegetable noodles,,Purple Yang steamed buns, Ginger , Noodle soup,
Steamed buns
Introduction
, also known as Sesame, a traditional snack of the Han ethnic group in Shaanxi, which is a round or rectangular Snacks One of them is round or rectangular The round shape resembles a full moon, called " ", which is about the size of a bowl, with a thick edge and a thin center; The long shape resembles a god card, called " ". Sesame is attached to the top of the, and the has knife marks every few inches, which are neither cut nor not cut.is nutritious, not dry or hard, not sticky or soft, crispy and fragrant, and suitable for people of all ages. The Han ethnic group in Han'an, Shaanxi, is the first batch of Anshan's non-material cultural heritage.was originally called.
It is a food prepared for travelers, which was cooked and dried after, and was historically located at the intersection of the three provinces of Sichuan, Shaanxi, and Hubei, where the south of Shaanxi was very inconvenient for transportation, and all goods were carried on their shoulders, transported from the ancient capital of Chang'an, and required several months to return, passing through the original forest of Qinling Mountains and uninhabited areas with large temperature differences, which made it difficult for ordinary food to accompany.
The traveling merchants, in order to provide the families who were constantly traveling and unable to eat delicious food, with a safe and auspicious meal, used wheat flour, noodlesand sesame to make plump, round buns, which were eaten on the road.Sesame symbolizes stars in the sky, and the round shape symbolizes reunion, which expresses the love and miss for family.Due to the use of natural charcoal placed on a special tile and baked, and due to its easy portability, it was named. Making is not complicated, the main ingredients are local wheat flour, vegetable oil, and sesame in Han'an. The wheat flour is fermented with old flour, and then kneaded thoroughly;The oil and flour is made by mixing vegetable oil,
lard,
alkali,
and five spices with wheat flour and kneaded;Sesame and stone mill are peeled and removed of the bran.When making, cut the wheat flour on the cutting board, and knead into small balls, and then use a wooden rolling pin to roll into a circular or square ball with a thin center and slightly thicker edges, and then dip in water and add sesame, and then put it into a iron pot with both sides of the fire to bake, and turn it a few times, until the cake surface turns yellow and the sesame becomes crispy, then it is finished. such as alkaline, five spices, and flour;Introductionoriginated in the town of Hanwang in County, and was initially a dish shared by workers at the Han River, and later developed into a dish for the reunion dinner on New Year's Eve.
The making of is quite elaborate, and the ingredients must include whole chicken (turkey),
pork trotters,
lotus root,
red and white
radishes,yellow flowers, mushrooms,ginger, scallions,and dried vegetables, the seasoning oil includes fennel, camphor, cinnamon, pepper,dried chili,salt, etc., and then put it in a pot to steam, and the ingredients and seasonings are added step by step, and the time must be at least 4 hours.This dish is original, rich in soup, and fragrant, and has a good appearance. The, although the ingredients are expensive, and the time is long, and the process is complex, and the workmanship is exquisite, and any deviation will affect the taste, and it is truly a characteristic of 's traditional big dish.Pork blood,tofu, and dried Introduction Pork bloodtofu, although not beautiful, is a delicious delicacy in Han'an, Shaanxi, and is a special variety of Chinese tofu, which is said to have originated in the late Ming Dynasty, and has been around for nearly 400 years. It is not only a folk food, but also a tribute for the emperor to eat, and now it has entered the star-level hotel and restaurant, and is one of the local flavors.
Features:Tofu is nutritious, and pork blood tofu is even more nutritious.According to measurement, the content of amino acids in pork blood is twice that of meat, eggs, and fresh milk, and the 8 essential amino acids that the human body cannot synthesize are easily digested and absorbed. Pork blood also contains various minerals and trace elements, especially iron, which is twice that of
liver, and 20 times that of
pork, and 18 times that of eggs. Pork blood is low in fat and rich in unsaturated fatty acids, which can inhibit the harmful effects of low-density cholesterol, and is helpful in preventing hardening of blood vessels. Pork blood is delicious, but difficult to eat directly, so it can be made into a delicious food by adding it to tofu, which is nutritious and beneficial for patients with hypertension, coronary heart disease, arteriosclerosis, and cerebrovascular disease.
Now, many families in Han'an have abandoned the traditional smoking method of drying pork blood tofu, and instead put it in a small bag made of muslin, and make holes every 10 cm, and hang it in the sun to dry and freeze, so that the pork blood tofu can naturally shrink and solidify, but the daily kneading and washing process is also necessary.
Some people also make pork blood tofu intosausageshape, and hang it in the sun to dry, which has a better flavor.The dried pork blood tofu is black on the outside and red on the inside, and has a slight softness when pinched (about 90% dry), which is the best, and if it is dried and hardened, it will not be delicious. The pork blood tofu is best stored in a mesh bag, and hung in a shaded and ventilated place. If placed in a refrigerator, it should be taken out and dried regularly to prevent mold.When eating, first wash it, and it is best to cook it in broth or broth. 20 times higher than eggs, 18 times higher. Pork blood contains less fat and more phospholipids, which can inhibit the harmful effects of low-density cholesterol and help prevent arteriosclerosis.Porridge Hard. Although pork blood is good, it is difficult to eat directly. It can be made into a flavorful food by adding it to tofu. It is delicious and strengthens the body, especially beneficial for patients with high blood pressure, coronary heart disease, arteriosclerosis, and cerebrovascular diseases.
Nowadays, many families in Han Yin no longer dry pork blood tofu using smoke, but put it into small bags made of cloth, with a knot every 10 centimeters, hanging it in the sun to freeze and dry, allowing the pork blood tofu to naturally shrink and form a mass, but the daily kneading and squeezing process for a week is essential. Some people fill the prepared pork blood tofu into casings to make Salami. Pork blood tofu, which is hung in a sunny and ventilated place to dry, has a better flavor. The dried pork blood tofu is black on the outside and red on the inside, and it should have a slight softness when squeezed (about 90% dry). It should not be dried or dried too much, or it will become a hard lump, which will not be delicious. The pork blood tofu should be stored in a mesh bag and hung in a sunny and ventilated place. If stored in a refrigerator, it should be taken out and dried regularly to prevent mold. When eating, wash it first, and it is best to boil it in broth or brine. When it swells and softens, cut it into slices or pieces, and it can be eaten.
The pork blood tofu made by local people is not easy to preserve, and its flavor will decrease after the spring. If scientifically addressed and mass-produced, with increased variety, improved packaging, and solutions for freshness and preventing mold, it could open a large market.
Oil-poached spicy strips
Introduction
One of the eight strange things in Shaanxi Guanzhou, oil-poached spicy strips, with dough, vegetables, and noodles, is a delicious dish. In Shaanxi, oil-poached spicy strips are very popular.Lamb Oil-poached spicy strips are also called spicy strips, which is made by grinding chili powder from Qin peppers and mixing it with Peanuts Sesame and other spices with fragrance, then add cooked oil, and then use home-style Vinegar The aroma is rich, and oil-poached spicy strips are ready!
Nutritional value:
Chinese medicine features
1. Prevent cardiovascular disease
Oil-poached spicy strips promote blood circulation, enhance the elasticity of blood vessels, reduce the occurrence of blood vessel hardening, and prevent cardiovascular and cerebrovascular diseases.
Good oil-poached spicy strips have a bright color and a fragrant, spicy flavor. Bad oil-poached spicy strips are dull and have a faint aroma.
Method
Ingredients:
Star anise 170g Sichuan peppercorns 220g ginger slices 150g fragrant ginger 50g licorice 100g white root 50g
Cinnamon 100g cinnamon 100g White pepper 100g Fennel 50g meat shredded 80g white shredded 50g
Clove 25g
Making:
1. Grind all the seasonings into a fine powder, the finer the better, to add fragrance to the oil-poached spicy strips;
2. Take a certain amount of Sichuan chili powder (according to the amount you need);3. Mix and place the fragrant ingredients in a heat-resistant container for later use;
4. Use high-quality vegetable oil, do not use peanut oil, sesame oil, soybean oil, etc.;5. Heat the oil to 180 degrees Celsius, cool for 3 minutes (warm reminder: safety is more important, be careful not to burn);
6. Aim at the chili powder, pour the oil into the chili powder, and the aroma will come out;
7. After the hot oil is poured, add a little home-style vinegar to the oil, shake it and then pour it into chili oil medium;
8. The work is complete, oil-poached spicy strips are made!
Fern Rice paper skin
Introduction
A snack in Anqing, known for its fame. Anqing snacks are most famous for "fern rice paper". It is better than "Han Zhong rice noodles" and "Qin Zhen noodles". Due to the lack of famous people's tasting and writers' descriptions, it has remained "hidden in the deep mountains and unknown to people".
Features:
“Fern rice paper” is made with local mountain fern powder as the raw material. Anqing is located in the central area of Qinba Mountains, and there are many wild fern plants in the mountains, with a high starch content of up to 40%~76%, which can be processed into fern powder. Fern powder is delicate, has a sticky texture, is free from pollution, is rich in nutrition, and is a nourishing food that is better than Lotus root. It also has the functions of dispelling wind and dehumidifying, relieving fever and promoting urination, reducing swelling and calming the nerves, removing oil and aiding digestion, and anti-cancer. Culture:
Fern rice paper is the best snack for Anqing people to treat guests, no matter big or small banquet, even if it is a golden wine and a seafood feast, it is still necessary to have a bowl of fern rice paper on the table.
The "child left home, the old man returned" foreign tourists, once back to Anqing, the first meal to eat fern rice paper. Even if the sick patients are in a critical condition, they also want to eat a bowl of fern rice paper, to open their mouths, and even die with peace. However, now due to the scarcity of fern powder sources, it is mostly replaced by taro powder and potato powder, which is not as delicious as fern powder. The real fern rice paper is rare. Method
Sour and spicy fern rice paper
Main ingredients: fern rice paper, bean sprouts Accessories: red chili, green bell pepper
, sour chili, old dried chili, sesame oil, ginger, garlic1. Boil water in a pot, add two spoonfuls of salt, cut the fern rice paper into pieces that can be soaked in water, blanch for 2-3 minutes. Take out and drain 2. Heat the pot, add oil, stir-fry ginger, garlic, and red chili. 3. Add water, add old dried chili, bring to a boil, add fern rice paper, season to taste, and simmer for 5-8 minutes.4. Add bean sprouts and sour chili, chicken broth1. Add green bell pepper, chicken broth
1. Boil water in a pot, add two spoonfuls of salt, cut the fern rice paper into pieces that can be soaked in water, blanch for 2-3 minutes. Take out and drain
2. Heat the pot, add oil, stir-fry ginger, garlic, and red chili.
3. Add water, add old dried chili, bring to a boil, add fern rice paper, season to taste, and simmer for 5-8 minutes.4. Add bean sprouts and sour chili, chicken broth Ingredients It is yam."Yam tofu" as a new health food, can be cooked alone or with other dishes, with a refreshing and delicious taste.
Nutritional Value:
The main component of yam, Dextran, is a high-quality natural dietary fiber that can hinder the excessive absorption of sugar, fat, and cholesterol by the human body.
Yam does not provide calories during the human body's metabolism and can increase satiety, dilute harmful substances in the intestines, improve intestinal control, and accelerate the digestion of food. It has preventive and auxiliary treatment effects for diseases such as obesity, cardiovascular disease, diabetes, digestive tract cancer, and high cholesterol. It also has detoxification and beautifying effects, which is the cleaner of the intestines.
The fiber in yam can promote gastrointestinal peristalsis and bowel movement, can quickly remove toxic substances from the intestines, thereby effectively preventing constipation and has auxiliary treatment effects on colon cancer, hemorrhoids, and varicose veins.
Methods
Spicy Yam Tofu
Main ingredients: Yam tofu, vinegar Bean sprouts
Auxiliary ingredients: Red chili peppers,Green peppers Vinegar, Lao Gan Ma, sesame oil, ginger, garlic
1. Boil water in a pot, add two spoons of salt, cut the yam tofu into large pieces that can be immersed in water, blanch for 2-3 minutes. Drain the cooked tofu and slice.
2. Heat the pot, add oil, sauté ginger, garlic, and red chili peppers.
3. Add water, Lao Gan Ma, bring to a boil, add yam tofu, add appropriate amount of salt, simmer over low heat for 5-8 minutes.
4. Add chopped bean sprouts and vinegar, stir-fry for 2-3 minutes.
5. Add green peppers.Chicken broth， 2-3 minutes, then drizzle with a small amount of sesame oil to finish cooking!
Rose Bun
Introduction
The most original Rose Bun comes from Anhai County, Shaanxi Province, China, and is a famous local snack of the Han nationality. The product characteristics are white and fluffy, fragrant and oily.
Recipe
Ingredients: 450g flour, 50g old yeast, 5g baking soda Sugar 300g melted lard, 150g honey rose, 25g water, 275g cooked flour, 75g
Making method
1. Make dough: Mix flour, water, and old yeast to form a dough, and proof.
2. Add baking soda: Add the dough to the small amount of baking soda, 50g sugar, 50g melted lard, and knead repeatedly, cover with wet cloth and proof for about 15 minutes.
3. Prepare filling: First, place sugar and cooked flour on a board, mix evenly, then cut honey rose into small pieces and mix with melted lard, add sugar, cooked flour and knead repeatedly until sugar, cooked flour, melted lard, and honey rose are evenly mixed.
4. Shape and cook: Knead the dough and shape it into a 2.7cm diameter circular strip, divide it into 10 dough pieces;Then use your hands to form 7cm diameter circular skins, fill them with the filling and close the edges, apply the steamed paper to the edge, and put it into the steamer. Steam for about 15 minutes with a strong fire to cook.
Product characteristics: White and fluffy, fragrant and oily.
Anhai Noodle
Introduction
Anhai Noodle is a famous Han nationality noodle in Shaanxi Province.Food Snack White flour Main ingredient, with Sea cucumber Gather all ingredients.Squid Lotus root, shiitake mushrooms,Pig's belly Pork, egg,Chicken Starch and various seasonings. The finished noodles are round, floating in the bowl, the soup is clear and flavorful, and the red and green colors are contrasting.
Recipe
Materials:
2250g fine flour, 100g water cooked squid, 100g water cooked sea cucumber, 200g water cooked lotus root, 18 eggs,Spinach 300g, 50g shiitake mushrooms, 250g cooked pig's belly,Soy sauce Pork, 250g flour, 250g cooked lard, sesame oil, flavor, ginger,Chives Green onions, soy sauce, salt,Pepper Appropriate amount.
Making method:
1. In a basin, add flour, 6 eggs, water and mix into a flour paste, then gradually add water to form a dough, knead firmly, cover with cloth and proof for 15 minutes.
2. Shape the dough into long and thin strips about the thickness of chopsticks, cut into small dough pieces and scatter on a plate, use your fingers to roll the dough into small balls, gently flatten them, and use a wooden stick with a diameter of about chopsticks to press into a ""shaped hole, then put it into boiling water to cook, and take it out after cooking.
3. Cut small pieces of water cooked sea cucumber, squid, shiitake mushrooms, lotus root, cooked pig's belly and pork. Cut the pork into a meat paste, add 4 eggs and appropriate seasonings to steam into Cake，Cut into small pieces. Another bowl of 8 eggs, beaten into paste, also steamed into Cake，Cut into small pieces. In a wok, add 200g cooked lard and heat, then add ginger and scallions and stir-fry, then add all the chopped ingredients and stir-fry for a short time, add seasonings to create. Another pot, add water, chicken 1,Bone Several, simmer for about 2 hours, take out the soup.
4. Pour the boiling soup into the pot, add the cooked ingredients, and add the cooked noodles. Add flavor, and cook until cooked.Garnish with a little Vegetables
.
Making tips:
1. The dough must be kneaded and proofed thoroughly, and the surface should be smooth and not stick to your hands;
2. All ingredients should be prepared in small pieces.
Oil-fried dumplings
IntroductionOil-fried dumplings are a local snack of Hanxiang, also known as "mi jiao," with a history of over 200 years.After frying, the dumplings have a golden yellow color, and the skin is slightly crispy, while the filling is soft and delicious. It is a favorite dish in the morning.
Recipe
Mi jiao is made from Rice as the main ingredient, and Pork belly as the filling.
Oil-fried dumplings are delicious, but the process is quite complex.
1. First, finely grind the best quality rice into Rice flour，Mix with flour according to the ratio, add water and mix, and form a dough.
2. Then cut the tofu into small pieces and fry until golden, add chopped green onions, ginger, and seasonings, mix well.
3. After the pot of oil is boiling, scoop the rice flour into the rice dumpling mold, then add a spoonful of tofu filling, and finally seal with rice flour and cook.
4. When the rice dumplings are golden and slightly charred, take them out and dry.
A crispy and fragrant oil-fried rice dumpling is ready.
