Ba Zheng Xia Chi Da Quan_Ba Zheng Te Shuang Xia Chi Mei Shi Jie Shou
The climate of Bazhong is subtropical monsoon, characterized by early spring, hot summer, cool autumn, and warm winter, with distinct seasons and similar rainfall to temperature;Long frost-free period, suitable light, abundant rainfall, and mild climate, suitable for the development of agriculture, forestry, animal husbandry, and fisheries.
Small snacks Mainly including: Bazhong's canned rice, Enyang's sweet and spicy pork Buns, Sichuan-style fried Spring rolls, eyebrows-shaped biscuits Shiitake mushrooms Stewed Preserved meat, Sichuan cuisine Cold noodles, sour and spicy Chicken offal, Bazhong skewers, boiled Frog, cooled Egg cakes and so on.
Stewed Shiitake mushrooms with preserved meat
Introduction
Stewed Shiitake mushrooms with preserved meat is mainly made of Bazhong's unique preserved meat and Jianggang Shiitake mushrooms, with the addition of local precious mountain delicacies. After small cold, the Bazhong people process the annual pig into pieces, soak it in salt for about one month, and then smoke it by burning pine branches. This preserved meat is delicious and can be preserved for one or two years without rotting. People also use the fresh blood of the annual pigs and tofu and glutinous rice to make blood dumplings, which are a flavorful dish for guests. Stewed Shiitake mushrooms with preserved meat is a hot dish with a salty and fresh flavor.
Features: The soup has a rich and fragrant taste, and the original aroma of preserved meat and the wild aroma of Shiitake mushrooms complement each other. Cooking method: Stewing. This dish is a famous dish in Bazhong, Sichuan Province. Shiitake mushrooms are
a major ingredient in Sichuan cuisine, and there are many ways to cook them, such as shiitake mushrooms with pork and shiitake mushrooms stir-fried.Among them, the method of stewing shiitake mushrooms is more common. Shiitake mushrooms are often paired with preserved meat, and Chengdu food and health experts say that eating more of them can increase resistance and improve the immune system. Now let's learn how to cook stewed Shiitake mushrooms with preserved meat.Method How to cook stewed Shiitake mushrooms with preserved meat1, Shiitake mushroomsshould be soaked in water for half an hour, then wait for them to soften before using;
2, preserved meat should be rinsed with hot water;
3, put the Shiitake mushrooms and preserved meat into a pressure cooker, add water to 2/3, you can also add a little salt, then cook.
4, about 40 minutes, cook until the preserved meat bones are soft, and the aroma of the bones and Shiitake mushrooms are mostly integrated into the soup, and you can eat it.Cool cake Introduction
Cool cake,
steamed
dessert, features: soft and tender, crispy and delicious, sweet and fragrant.
Cooking method: Steaming.
This dish is best eaten in late spring, summer, and early autumn, and it can also be used as
breakfast and cold drinks, and as a dessert for banquets.Choose high-quality flourand fresheggs and adjust the ingredients according to the ratio of 400g flour, 500g sugar, 100g honey, 500g eggs, and a small amount of edible fragrance. Beat the egg whites, and insert a chopstick into it to prevent it from collapsing.
Mix the egg yolks and sugar until no sugar grains are visible, then add flour and mix well, and add the egg whites to make a thin paste.Pour the paste into a steaming basket, steam over high heat, and then cool and cut. Operating techniques: The egg paste should be soft and firm, and the egg paste should be folded back and forth to create layers;Place the steaming basket in the pot, and pour the egg paste when the steam comes out. Cool and cut, cut from the bottom, and then cut off the edges.Taste Because it is made by steaming
cake, its color is pale yellow, the texture is delicate, with a high water content, soft and fluffy, sweet and delicious, and is popular with consumers.However, because it is a steamed product with a high water content, it is nutritious and easy to spoil, so it is difficult to preserve, and therefore cakesare rarely made, while they are very popular in Western-style pastries.
Quality requirementsSquare or rectangular, without corners, short edges, with a shallow yellow surface;Inside, fine pores, sponge-like, soft and elastic, without impurities, not stiff or hard, with a strong egg flavor, and without any odor.
Shelf life is 2 days.
Sichuan-style fried spring rolls Introduction Sichuan-style fried spring rolls, fried, features: golden color, crispy skin, fresh filling. Cooking method: Fried.How to make Sichuan-style fried spring rolls: 1, fresh pork
lean meat
cut into fine strips, chiveswash and cut into short pieces.
2,
pork
cut into fine strips, chives, green
bean sprouts
mixed into filling.3, add flour, eggs, water bean powder, and a little salt to make a thin paste, and then cook in a pan. 4, after cooking, fold the thin skins in half, and then stuff them with filling, and wrap the two ends to form a cylinder, and stick the two ends together with egg paste, and then fry in vegetable oil until golden.Operating techniques: The egg skin should not be too thick; The two ends should be tightly sealed.
Eyebrow biscuits Introduction Season with salt, Shaoxing wine, and water bean paste, then stir-fry in hot oil until cooked. Add chives and green beans.Mix into a filling. Mix flour, egg, water bean paste, and a pinch of salt to create a thin, viscous batter. Spread into thin, round pancakes in a pan.
Cut the pancakes into four pieces with a knife, then stuff each piece with the filling. Fold the edges together to form cylinders, and use egg slurry to seal the seams. Deep-fry in vegetable oil until golden brown.
Operating instructions: The pancake dough should not be too thick;
The seams must be sealed tightly. Eyebrow Crisps
Introduction
Every winter, from "Small Snow" to "Spring Equinox," families slaughter pigs and sheep, using the remaining fresh meat, along with salt and a certain ratio of
Crispy eyebrows, crispy, characteristics: shaped like eyebrows, crispy texture, complete rope edge, sweet and crispy flavor. Cooking method: fried.
How to make Sichuan-style crispy eyebrows:
1. Wrap the 35g of oil and noodles with 15g of crispy dough, flatten, and roll into a Beef tongue strip, then roll into a cylinder.
2. Cut the cylinder in half horizontally, and place the knife edge facing downwards on the chopping board, flatten, and then roll into a 7cm diameter round dough.
3. Individually wrap with washed and dried filling to form a semicircle, cut two corners, and then lock the rope edge, and put it into Pig fat pot, simmer over low heat to make.
Operating skills: When kneading, use consistent force;When packing, the crispy texture faces outwards;Always use low heat, while frying, add oil.
In the Sichuan catering industry, this dish is often used after banquets, for guests to take away.
Bazhong canned rice
Introduction
Bazhong canned rice, rice, with pork, fresh meat,corn,ham, etc., and lotus leaf, are famous snacks in Bazhong.
The so-called "canned rice" is the local dialect of Bazhong. Canned rice is a container, similar to a clay pot. Rice cooked in a clay pot,has a good taste, each grain of rice is white and slippery, like pearls. When the rice is half cooked, add pork, corn, ham... and cook for a moment, then serve. Serve with Sichuan pickles, or douban, to eat, refreshing and delicious.
People in Bazhong call it "canned rice", which has a warm and familiar feeling. Before, life was very difficult, when a family member was seriously ill or gave birth, they were eligible to eat "canned rice". The contents of "canned rice" were different from the usual meals, with "essence". However, at most, there was a little meat, eggs, or a thin soup.This is what is called "private dining". How to make Bazhong canned rice:Rinse the rice, put it in a clay pot, add an appropriate amount of water, and then add
lotus leaf
cover the pot, let the rice cook until half done, and then add pork,chili pepper, then cook until the rice is cooked, and you can take it out and open the pot.Add fresh meat, ham, etc. to make different flavors. Enyang sweet sesame candyIntroduction
Enyang sweet sesame candy is produced in one of the ten ancient towns in Sichuan - Bazhong, and has a history of over five hundred years. It has 72 steps in its production, which are all refined and strict.
Made with eight all-natural ingredients: top-quality refined flour, glutinous rice, barley, sugar,
sesame, sesame oil, fragrant oil, etc.Enyang sweet sesame candy is different from ordinary sesame candy. Its middle part rises to both sides, forming a flying saucer shape; and the inside is evenly coated with a thin layer of melted red sugar. Eating it alone is crispy and slightly sweet;
The authentic way to eat is to bite a small hole on the side, and then scoop upcold dishescold noodles together, which is a wonderful taste.Sesame candy has a history of over five hundred years in Enyang. The process of making sweet sesame candy is said to have 72 steps, all refined and strict.
Made with eight all-natural ingredients: top-quality refined flour, glutinous rice, barley, sugar, sesame, sesame oil, fragrant oil, etc. Freshly baked sweet sesame candy is like a full moon, with golden color and a full moon with a dense layer of white sesame seeds, just like the stars, decorating the sesame candy, making it more attractive. Yellow but not burnt, crispy skin, sweet and melts in the mouth. Water boiled frogIntroduction
Cuisine: Sichuan cuisine
Flavor: spicy
Ingredients:
350g of frog,
leafy vegetables
（green leafy vegetables）150g, 10g of green onions, 10g of garlic (white),ginger 5g, 5g of chili (red, sharp, dry), 15g of, 4g of salt,sauce 15g,chicken broth 2g Production method: 1. First, wash and chop the frog,
frog, then marinate with spicy powder, and let it marinate for 15 minutes.
Put the frog in a hot oil pan, and fry until it turns milky white, then remove.2. Continue to add oil, then add green onions, ginger, garlic, sharp red chili, and spicy powder to fry out the aroma.3. Add a large bowl of water, then add the fried frog;
add, salt, sauce, and wait until it is almost cooked, then add leafy vegetables, and add a little chicken broth.
Bazhong porkIntroduction
Bazhong pork is made by Bazhong people after the small winter, every household starts to kill the year-old pig, and then process the pig into chunks, and marinate with salt for about a month, and then hang it on a fire to smoke with. This pork is delicious and can be preserved for one to two years.
The local people also process the blood from the year-old pig with tofu and glutinous rice.
It is recorded that Zhang Lu, the Han king, fled to Bazhong after his defeat, and was invited by the Han people to eat delicious pork at the Han Temple Pond. It is also said that in the 26th year of the Qing Dynasty, Empress Dowager Cixi and the Emperor visited Xi'an, and local officials brought pork to them.
The traditional habit of making pork is very long and common. Every winter, from small snow to spring, every family kills pigs and sheep, and after reserving enough for the new year, the rest is marinated with salt and a certain proportion of
, Select pine needles and ,,and then pickled in a barrel. After 7 to 15 days, it is tied with, and dried, and then processed. The smoking process is to smoke with, Chicken gizzard, wash and chop into small pieces;, or or over a slow fire, and then hang it to smoke. Or hang it on the top of the cooking stove, or hang it above the cooking stove, using smoke to slowly smoke.In the west, there are many forests and grass, almost every family uses it to cook or keep warm, which is a good condition for smoking pork. Even people in the city, although they don't kill pigs or sheep, they still buy some good white pork or lean and fat in the winter market, and then go home to marinate and smoke a few pieces of pork. The whole process of making pork is divided into three steps: preparing, marinating, and smoking.1. Preparation: Peel off the skin and meat of the fresh meat or frozen meat, and cut it into 0.8-1 kg and 4-5 cm thick strips. If you make without bone pork, you need to remove the bone. Make without bone pork with 2.5 kg of salt, 0.2 kg of nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water.
Add fresh meat, ham, etc. to make different flavors.
Enyang sweet sesame candyIntroductionEnyang sweet sesame candy is produced in one of the ten ancient towns in Sichuan - Bazhong, and has a history of over five hundred years. It has 72 steps in its production, which are all refined and strict. Made with eight all-natural ingredients: top-quality refined flour, glutinous rice, barley, sugar, sesame, sesame oil, fragrant oil, etc.Enyang sweet sesame candy is different from ordinary sesame candy. Its middle part rises to both sides, forming a flying saucer shape; Dry spices such as star anise and cinnamon.
2. There are three methods of pickling: (1) Simple pickling. Cut the meat into strips and rub with the dry pickling ingredients, then place the meat in the barrel in a single layer, with the top layer facing up. Spread the remaining dry pickling ingredients on the top layer of meat, and pickle for 3 days, turning the barrel.(2) Wet pickling. Place the boneless, salted meat in a pickling solution and pickle for 15-18 hours, turning the barrel twice.(3) Mixed pickling. Place the meat strips in a barrel with the dry pickling ingredients, and pour over the meat strips with a pickling solution that has been sterilized and boiled, with no more than 6% salt.
3. Smoke the meat, which must be washed and dried before smoking. Generally, 8-9 kg of charcoal and 12-14 kg of wood chips are needed for 100 kg of meat. Hang the cleaned meat in the smoking room, ignite the wood chips, close the smoking room door, and evenly distribute the smoke. The initial temperature in the smoking room is 70°C, and then gradually reduce it to 50-56°C for 28 hours.
Pork belly stew
Introduction
Pork belly stew,Snack, Features: Fragrant, juicy filling. Cooking method: Baking. This is a traditional snack from Chengdu, and the pork belly stew from Old Huangcheng is the best. Besides pork belly stew, there are also chicken cutlet stew,Beef stew,steamed meat stew, lung stew,vegetable stew, and dozens of other varieties.
Pork belly stew is a traditional snack from Sichuan, and the name "pork belly stew" comes from its historical significance in local cuisine. The shape of pork belly stew is like a block, about three inches long and three inches wide, with rounded edges, and then a small opening is made in the pork belly, and the pork belly stew is made, of course, with various seasonings. Pork belly stew without filling is called "empty pork belly stew", and pork belly stew with filling has a different name. The pork belly stew is made from orange yellow dough, with fragrant, sweet, crispy, and crunchy characteristics, and different fillings also have different flavors, making people enjoy it.
Sichuan pork belly stew is similar to the baked goods in the north, and the Sichuan people invented a method of filling meat and vegetables, and also made sugar-filled dough, which is called sugar bun. The Sichuan people gave it a special name, so it is different. Sichuan is a pork belly stew kingdom, and you can find pork belly stew in every city and village, no matter if you are rich or poor, everyone eats it. Sichuan pork belly stew has many varieties, such as sweet, salty, white, and five-spice;From the ingredients, there are sesame, salted peanuts,scallion oil, red sugar, fresh meat, etc.;From the production method, there are crispy, chewy, empty, and dough, etc.;There are more than 30 varieties in the Chengdu area. You can buy it on the streets and alleys;It has its own position in the small food store;Even in high-end banquets, you can see it. Some people eat it for breakfast, some people use it as a snack, and some people use it to add flavor to their dishes. In short, there are many people who like to eat it. Eating fat Dumplings with it, eat a dumpling and a pork belly stew, very satisfying, or cut into small pieces and boil in soup, which is also delicious. The production method of pork belly stew is divided into crispy, chewy, empty, and dough.
Production
The production method of Chengdu pork belly stew:
1. Mix flour, yeast, baking powder, sugar, and water, and knead it into a dough.
2. Wrap the dough in oil dough and flatten it, then press with sesame seeds.
3. Flatten the dough and bake it, flip it over and bake again, then put it in the oven.
4. After baking, use a knife to cut it in half, and take out the oil dough.
5. Mix the pork belly with chili peppers, and wrap it in fresh lettuce, then put it in the pork belly stew.
Sour and spicy chicken
Introduction
A popular snack in Sichuan and Hunan home cooking that belongs to home cooking recipe, The main ingredients are chicken blood, chicken giblets,chicken liver, and the flavor is sour and spicy. The process is stir-fried.
Nutritional value
Sour and spicy chicken, chili has the functions of promoting blood circulation and removing blood stasis, warming meridians and dispelling cold, appetizing and strengthening the stomach, brightening the eyes, warming and reducing phlegm, and inhibiting bacteria and insects. Chili contains essential vitamins, minerals, fiber, carbohydrates,protein and other nutrients, which can strengthen the body, promote metabolism, and lose weight.The production method Ingredients
Sour and spicy chicken needs to be quickly fried and slowly stewed.
This is the way to make it delicious.
It's delicious. It's beautiful. It has a variety of colors. This is its characteristic. Main ingredients: chicken giblets, seasonings: salt, scallions, or chopped green onions, oil, garlic, ginger, sour chili peppers, a small amount of white wine, and fresh
vinegar.Method 1 1. Place some sour chili peppers in a plate.2. Chicken kidneys
Wash and slice, prepare for use.
3. After the pot is dry, put the chicken kidneys in and stir-fry until they are dry, then put them in a bowl.
4. Wash the wok, dry the water, add oil, then add minced garlic, ginger, and stir-fry, then add the chicken kidneys and stir-fry until fragrant, then add a few drops of white wine to remove the fishy smell, then add a little vinegar, then add some cumin (you can also add it or not, depending on your preference), then put in the prepared sour chili peppers, and stir-fry, then add salt and chopped green onions.Method 2 Ingredients: chicken giblets;
Pickled vegetables (optional);
Pickled chili peppers;
Ginger;
Garlic;Scallions;Seasonings:Soy sauceChicken broth;Cooking wine;
Chili oil (optional);Nutritional value: It is very appetizing, the flavor is sour, spicy, and delicious, and it is a good dish for eating rice. It is also very easy to make.；Production and steps1. Chop pickled vegetables (optional) and pickled chili peppers, slice ginger, mince garlic, and chop green onions;Cut the chicken giblets into small pieces; Heat the oil in a pot, and add the chicken giblets and stir-fry over high heat until they are dry and release oil;
2. Add minced garlic, ginger, and stir-fry to release fragrance, then add the chicken giblets and stir-fry until fragrant;
3. Add a little salt and chicken broth, and stir-fry until cooked;
Add chopped green onions, soy sauce, and chili oil and stir-fry. Heat a pan and add the chicken gizzard, stir-fry over high heat until the chicken gizzard is dry and releases oil;Add ginger and garlic to release their fragrance before adding two spoonfuls of Shaoxing wine and stir until evenly mixed;
Add pickled vegetables and chili peppers, stir-fry for about 2 minutes;Add salt and chicken powder to taste, then stir in green onions, soy sauce, and chili oil.
Add appropriate amount of salt and chicken powder, stir-fry until evenly mixed.
