Hexi Small Eats Complete Guide_Lipo Special Local Delicacies Food Introduction
Sixiwan, also known as "The Cool Capital of China", a county-level city under Guizhou Province, located in the west of Guizhou, Sixiwan has a deep cultural heritage and diverse ethnic cultures. There is a museum in China with the theme of "Three-Line Construction", which is the "Guizhou Three-Line Construction Museum". It has won numerous honors, including the first batch of national smart city pilot, top 10 tourist cities in China, top 10 investment environments in China, and most competitive cities in China.
Local specialties Including "Gurulu rice", "Turtle Jerky",Lotus leafSweet potato Chicken, chicken pie, leek soup, Kang family crispy noodles, bitter buckwheat Buckwheat Jian family Beef noodles, old city pot, six-branch rock foot noodles, etc.
Panchen Ham
Introduction
Panchen Ham, with a long history, is shaped like a lute, with a yellow wax-like skin,Lean meatpeach red or pink, fat meat is milky white, the meat is tender and fragrant, salty and delicious.
How to make
The main processing technology of Panchen Ham mainly includes six steps: fresh ham trimming, salting and pickling, stacking and pressing, washing and shaping, hanging and drying, and fermentation management.1. Fresh ham trimming, shaping: the fresh ham raw material weight should be 6-12 kg, under good ventilation conditions, after 10-12 hours of cold cooling, according to the size and shape of the leg, 6-9 kg can be trimmed into lute shape, 9-12 kg can be trimmed into willow leaf shape. When trimming, first use a knife to scrape off the skin, residual fur and dirt, to make the skin smooth;Then remove the fat and connective tissue attached to the muscle membrane and pelvis, clean blood to remove, then from left to right remove the excess fat and meat attached to the muscle, cut the meat neatly, with smooth surface, smooth.2. Salting and pickling: the fresh ham that has been cooled and trimmed is salted and pickled, the salt content is 6.5-7.5% of the fresh ham weight, and each time it is salted 2-3 times, generally 3-4 times, the first time is 2.5%, the second time is 3%, the third time is 1.5% (calculated as a total of 7%). During pickling, turn the meat face down, the skin face up, evenly sprinkle a layer of salt, start from the hoof shell, rub up against the muscle pores, make the skin layer moist or salt and water form a paste, after the first time is salted, put the ham into a place that can be easily turned, after 2-3 days, use the same method to salt again, turn the ham. After 3 days, repeat the salting and turning. Repeatedly salt and turn for 3 times, after 3 days, check again, if there is blood, drain it, and rub with the remaining salt (commonly called "driving out salt"), make the muscle become chestnut color, after the thorough pickling, the blood can be drained.3. Stacking and pressing: the pickled ham after salting is placed in a dry, cool room, the room temperature should be maintained at 7-10℃ and the relative humidity should be maintained at 62-82%. The stacking should be done in large, medium and small piles, with 6 layers of large piles, 8-12 layers of small piles, and 10 pieces per layer. For small-scale processing, use iron pot to stack, put straw or wooden sticks in the pot to separate. The stacking and pressing should be repeated three times, with an interval of 4-5 days, a total of stacking and pickling for 12-15 days. When stacking, the bottom leg should be turned to the top, and the top leg should be turned to the bottom. The leg of the upper layer presses the blood of the lower layer, and drains the blood.4. Washing, drying and shaping: after stacking and pressing the pickled ham, the muscle and bone become the color of chestnut, and the blood drains, which can be washed and shaped. Soaking and washing: put the pickled ham into the water to soak, during soaking, the meat face down, should not be exposed to the water, the soaking time depends on the size of the ham and the temperature, the temperature is about 10℃, the soaking time is about 10 hours. If the water is flowing, the soaking time should be shortened. After soaking, wash, wash the ham, should be washed in the direction of the muscle fiber, first wash the foot, then the skin, then the meat, then the leg. If necessary, soak and wash twice, the second time soaking time depends on the temperature, if the temperature is about 10℃, about 4 hours, if in spring, about 2 hours. After soaking and washing, hang the ham, the skin is slightly dry, the meat is still soft, then start to shape. When shaping, straighten the leg, press the skin flat, squeeze the muscle on both sides of the leg, make the leg heart full, after shaping, hang it in the sunlight. The drying time depends on the season, temperature, wind speed, size and fatness of the leg, generally 2-3 days.5. Hanging and drying: after washing, drying and shaping, the ham can be hung, usually using a strong and clean rope of about 0.7 meters to tie, tie the bone part, hang it on the warehouse, big piles hang on the floor, small piles hang down, or classify large, medium and small piles, each pile is about 4-6 pieces, when hanging, make the skin and meat consistent, maintain appropriate distance between the piles, leave a passage between the piles, for observation and controlೈಸPig trotters Attach the bone and skin together, hang on the wooden pole in the warehouse, hang in a row, with big ones on top and small ones on bottom, or sort them by size, usually 4-6 pieces per string, when hanging, ensure that the skin and meat surfaces are consistent, keep a proper distance between the supports and supports, leave a passage between the supports for observation and control of fermentation conditions.6. Fermentation Management: From the initial hanging to the Qingming Festival, strictly prevent the intrusion of spring wind to avoid drying and cracking. Open windows 1-2 hours in time, maintain indoor ventilation and dryness, gradually dry the ham. After the Summer Solstice, open the door and window in time, adjust the temperature and humidity of the warehouse, fully ferment the ham. If necessary, exchange the hanging management between floors, so that the ham ferments and matures evenly. After the Dragon Boat Festival, open windows in time, keep the ham dry and solid, prevent the ham from becoming moist. During the fermentation stage, the room temperature should be controlled between 13-16℃ average relative humidity 72-80%. Daily management should pay attention to observing the dehydration, drying and mold growth of the ham, according to the climate changes, through opening and closing doors and windows, using fire to increase humidity to control the temperature and humidity of the warehouse, create the best fermentation and maturation conditions for the ham, after the ham is basically mature (usually the ham should be ready by the Mid-Autumn Festival), it should still strengthen the daily fermentation management until the ham is taken out.
Wind
Introduction
"Wind pigIt is a traditional specialty of Lipo, Guizhou, with a history of over 100 years. According to the records of the "Lipo County Chronicle" in the Qing Dynasty:The small pigs in this county are particularly tender, and the wind-dried ham is famous."6. Preparation of "Guarlu" Rice
Methods
Main ingredients and accessories: 1 head of pig, 9000g, 1000g of glutinous rice, 45° white wine, 5g of fire nitrate, 5g of white bark, 215g of salt, 5g of cinnamon, 5g of clove, 5g of mountain ginger, 5g of nutmeg, 5g of black pepper, 5g of tangerine peel, 250g of vegetable oil or sesame oil.Cooking method: 1. Slaughter the pig, bleed, wash the fur with hot water, use a razor to remove fine hairs, cut open the belly to remove the internal organs, keep the head and feet, remove the hoof shell, divide the head and spine into two halves, remove the brain and spinal cord, remove the eyeballs. 2. Grind 5g of fire nitrate, 5g of clove, 5g of white bark, 5g of nutmeg, 5g of cinnamon, 5g of black pepper, 5g of tangerine peel, 250g of vegetable oil or sesame oil, mix with 215g of salt, evenly spread on the inside of the pig, put it in a large jar for 1-2 days, pour 1000g of glutinous rice wine into the jar to submerge the corn.The purpose is to make the color and taste better. Methods1 bowl of cold rice, 2 tablespoons of corn, 2 tablespoons of green beans, about 10 pieces of folded ear roots (washed and cut into about 2cm sections), 3 slices of cured ham or cured bacon (cut into dicing), 2 tablespoons of dried beans, 2 tablespoons of sour cabbage 2 tablespoons (cut into granules), 1 tablespoon of chopped green onion, 3 pieces ofchili peppers, 1 tablespoon of oil, 1 teaspoon of salt.Introduction Guarlu rice is a common fast food in Guizhou. Street food
Everywhere, students, workers and tourists all love it.
Guarlu rice is colorful and nutritious, with a unique taste.
The main ingredients of Guarlu rice are:Crispy dried ear root Pickled ham Pickled vegetables (such as pickled cabbage or pickled cucumbers) Other ingredients can be added according to personal preference. The purpose of adding "Qing Dou" (green bean) rice and "Corn" rice is to make the color more beautiful and improve the taste. Recipe Leftover rice 1 bowl, corn 2 tablespoons, green bean 2 tablespoons, crispy dried ear root 10 pieces (wash and cut into about 2cm pieces), salted ham or salted preserved meat 3 pieces (cut into small pieces), cooked glutinous rice 2 tablespoons, pickled vegetables (such as pickled cabbage or pickled cucumbers) 2 tablespoons (cut into small pieces), green onion 1 tablespoon, fried red pepper 3 pieces (cut into small pieces), oil 1 tablespoon, salt 1 teaspoon, MSG 1/2 teaspoon Recipe: 1. Prepare all the ingredients. Cook the glutinous rice (add a small amount of edible salt).2. Heat the pot, add oil and stir-fry the fried red peppers, then add green beans, corn, ham, crispy dried ear root, pickled vegetables, and glutinous rice.3. Continue to cook until the ingredients are cooked. 4. Add green onions, salt, MSG and stir-fry.Flavoring: 1, prepare all the ingredients. 4 seasons of vegetables, cooked (add a small amount of edible alkali).
2, heat the pot, add oil and sauté the chopped chili peppers, then add green beans and corn, stir-fry until 70% cooked, successively add ham, folded ear roots, sour cabbage, sour beans, stir-fry until cooked.
3, put 1 grain 2 tablespoons (chopped), vinegar Eat and fill. Surprisingly, this helpless measure has enabled people to invent a delicious food.Methods Ingredients: potatoes, vegetables (such as lotus root,celery etc.), meat (pork, beef, fish, headless fish,chicken, chicken skin, etc.), various meat semi-finished products, fungi ( gold mushroom, wild mushrooms, chicken brown, etc.)tofu, alkaline tofu, yam, tofu, seasoning: cooked vegetable oil, chili powder, black pepper,Rice Place the rice in a pot, chop the rice grains with a spatula, stir-fry evenly, add cooked beans, chopped green onions, and when the pot is hot, add salt and MSG and stir-fry until cooked. Tips: 1. Stir-frying cooked rice grains is easier with leftover rice, and if the rice clumps together, adding a small amount of water during stir-frying will quickly spread the rice. 2. The characteristic of this stir-fried rice is the addition of dried meat and leaf vegetables, so these two ingredients must be added. 3. The aroma of dried meat and the special fragrance of leaf vegetables, I personally think that it is not necessary to add too many seasonings. 4. Leaf vegetables should not be cooked for too long, otherwise it will reduce the original aroma.
Nanyang Pork
Introduction
Nanyang Pork is a delicious dish, with alternating red and green flavors, slightly spicy and refreshing, and has a lingering aroma of wine.
Method
Main ingredients: with skin Pork belly 1500 grams. Auxiliary ingredients: 100 grams of potatoes, 1 piece of ginger, 1 bunch of scallions, 2 dried chilies, 2 slices of star anise,1 bay leaf peanut,Star anise A small amount, small Leafy vegetables 10 pieces. Seasonings: 10 grams of salt,20 grams of white sugar, 20 grams of sweet wine, 5 grams of chicken broth, 1 bottle of cooking wine,A small amount of Leafy vegetables10 pieces. Cooking process: clean and cut the pork belly with skin, cut into small, long, 3 cm thick, 1 cm long pieces for later use;Heat a little oil in a pot, stir-fry the sugar until it turns brown, then add the meat slices and stir-fry until the skin is dark red, add a little consommé, add salt and other seasonings, and add a bottle of cooking wine, ginger, scallions, Sichuan peppercorns, dried chilies, star anise and bay leaf, put it in a pressure cooker and cook for 10 minutes. At this time, the oil in the meat has been extracted, take out the meat slices and place them upside down in a bowl, fry the potatoes in oil until crispy and place on top of the meat, and put the original soup in the oven. Steam
For about 2 hours, take it out and pour off the original soup, flip it over on a large round plate, arrange leafy vegetables around the edges, pour the original soup on the meat, and heat a small amount of oil in a pot, add dried chilies and stir-fry until it turns brown and then pour it on the meat.
Eight Pieces of Chicken
Introduction Chicken is a popular dish in Miao ethnic group. sesame, Melt the chicken, wash it, and cook it in a pot until half cooked, then cut it into eight pieces: head, tail, two wings, two legs, two breasts, and continue to cook, then the host will distribute the pieces to the guests according to their rank, age, and status. The main guest eats the chicken head, the second guest eats the chicken tail,The chicken leg is a gift, and the host can take it away. If there are only eight guests, the host can enjoy it;If there are more than eight guests, the host will kill more chickens. When eating, if the guest can successfully extract the chicken brain and marrow without any damage, it means that he has sincerely expressed his respect to the host. At this time, the host will put the chicken brain in a small bowl, which is the embodiment of the Miao ethnic group's "eating chicken head, giving chicken" custom. If the host is treated with respect, he will happily put two pieces of fatty meat into the host's bowl to express his gratitude.
Method
Method: Clean and gut the whole chicken, remove the feathers and skin, and put it in a pot of cold water to boil, remove the foam, and continue to cook over low heat until half cooked, then remove and cut into eight pieces: head, tail, two wings, two legs, two breasts. Put it in a pot and cook for two minutes, then turn off the heat and let it steam for 10 minutes, then take it out and put it on a plate.
Taste the back Lamb Noodles
Introduction
Water City's lamb noodles are pure and fragrant, and the taste of "Taste Back" lamb noodles is a pure and fragrant standard. In Water City, "Taste Back" lamb noodles are a household name. Anyone who has tried "Taste Back" lamb noodles will be impressed by its deliciousness. From the initial small shop with a few square meters to the current dozens of chain stores."Taste Back" lamb noodles not only taste delicious, but also has a high nutritional value. Lamb noodles have the effect of dispelling wind and dehumidifying, which is very suitable for people in high-altitude areas like Guizhou. Therefore, the city of Yunyang, Guizhou, is the best place to make lamb noodles.
Ingredients: To make "Taste Back" lamb noodles, dozens of ingredients are needed, including herbs that can only grow in the special environment of Yunyang. The store uses wild, farmed black mountain lamb from the Wumou Plateau. Lamb is warm, nourishing and moisturizing, and helps to warm up the body and promote digestion, which is called a warm and nourishing ingredient in "Compendium of Materia Medica".
Method
Lamb,noodles, Sichuan peppercorns,Green onions, Scallions, coriander, and a secret ingredient (each Water City lamb noodle shop has its own secret ingredient, which is not publicly disclosed. Not every shop uses the same ingredients. This is also one of the characteristics of Water City lamb noodles). Lamb noodles are made with lamb and noodles. The method is: first soak the noodles in boiling water three times to remove the sour taste of the noodles, then put them in a bowl. Then spread a thin layer of lamb slices on the noodles, and these lamb slices are made from lamb that has been cooked and squeezed into slices. Finally, pour a bright redchili oil, and sprinkle with Sichuan peppercorns, green onions, scallions, coriander, etc.It is hot and fragrant, very tempting. The most important thing when eating lamb noodles is to taste the original soup. Generally, people from Water City like to choose local black mountain lamb. The lamb is slaughtered and skinned on the same day, and can be put into the pot without washing. Simmerlamb soupFirst put the lamb into the pot, cook over low heat, the lamb soup is clear and not greasy, and not fishy.Flavor characteristics: the lamb is cooked but not rotten, the noodles are white, the soup is bright red, fragrant, and oily. This is a famous snack in Guizhou. Old City PotIntroduction
A famous snack in Guizhou, led by Old City Pot in Water City.
"If you don't eat Old City Pot in Water City, it's a pity", this is what people who have been to Water City say.
Old City Pot has a special eating method, after it is cooked, various main ingredients have a fresh and delicious flavor. In 2003, Old City Pot won the Special Gold Award at the first "Local and Ethnic Food Festival" in China. It is deeply loved by local people, and is also the first choice for night snacks. History and cultureOld City Pot originated in the late Ming and early Qing Dynasties. The "Water City Chronicles" records that in the third year of the Kangxi Emperor, Wu Sangui, the King of Pingxi, led 28,000 soldiers from Yunnan and the Dai people to invade Water City, and the army was short of food and supplies. The soldiers cooked the meat, vegetables, potatoes and other ingredients that they had caught on the roofs and in the cellar, and roasted them over the fire.
As a result, a delicious food was invented.
Method Ingredients: 100 grams of potatoes, 100 grams of green beans, 100 grams of leafy vegetables, 100 grams of tofu, 100 grams of wheat gluten, 100 grams of meat, 100 grams of dried chilies, 100 grams of Sichuan peppercorns, 100 grams of dried green chilies, 100 grams of dried black chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 gramsAslamualaikum, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili peppers, 100 grams of dried white chili peppers, 100 grams of dried red chili peppers, 100 grams of dried yellow chili pepper, flavor, soy sauce, vinegar, broth, red sugar, liquor, sweet liquor, green onion, ginger, etc. Method: Cook.
Pork head meat or pork belly, separate the fat and lean meat, cut into about 0.5cm cubes, add salt, liquor, sweet liquor to the lean meat, stir-fry until golden, then add the diced fat, stir-fry until the fat is fragrant, then add red sugar, wait until the meat is deep red, sprinkle a little cold water to remove the remaining oil, when it is crispy, drain the oil, cool and solidify into crispy pork.
Then in the pot, heat the pork oil, sauté the minced ginger, add water and boil, add the soaked dried bean sprouts,green bean noodles, add salt, flavor, pepper, and add fragrant oil.Finally, in the pot, boil water, put noodles into the pot, when the water is about to boil, take the noodles out, drain and put into a bowl, sprinkle crispy pork, chili powder, green onion, and serve with a bowl of soup., chicken skin, etc.) as needed, various meat semi-finished products, mushrooms (enoki mushrooms, wild mushrooms, chicken skin, etc.)tofu, alkaline tofu,konjac tofu, seasonings: cooking oil, chili powder, Sichuan peppercorns,peanuts, sesame seeds white pepper Salt, MSG. Method: 1. Chili oil preparation. After roasting peanuts and sesame, mix them with chili oil and Sichuan peppercorns, add appropriate amounts of salt and MSG. Among them, the ratio of peanuts and other ingredients to chili is 2 to 3. After seasoning, put the chili oil in a small dish.2. Pour appropriate amount of cooking oil into the prepared shallow pot.Flat pan. Or a specially made earthen pot, heat the oil to about 50% hot, pour in the vegetables and repeatedly stir-fry until cooked through;When adding meat, first marinate the meat with Soy sauce. And a small amount of cornstarch, heat the oil to about 80% hot, add to the pot and stir-fry until cooked. You can eat the cooked food by dipping it in the prepared chili oil. Flavor characteristics: Spicy and fragrant, flavorful, appetizing, not greasy, and named "Famous Small Snack in the West". Technical skills: Control the proportion of chili oil, pay attention to the heat when stir-frying vegetables and meat.
Lianjiang Noodles
Brief introduction
A six-branch Lianjiang noodles with a history of over 100 years, known throughout the country for its unique flavor of fragrant, smooth, chewy, and crispy.Noodles, now produced on a large scale, with a wide variety of products, and the brand is registered (Guizhou Lianjiang Noodles) under national laws. Highly favored by major hotels. Six-branch Lianjiang Town has unique mineral resources and diverse ingredients, which are also the reason why the people of Lianjiang Town are one of the longest-lived populations in the country.
Lianjiang
Making method
1. Ingredients: 1.Wheat flour: Wheat flour produced within the production area, with wheat flour moisture content of 30% to 35%. 2. Production and processing water: Groundwater within the production area, with water quality meeting the national standards for drinking water.Processing process: 1. Process flow: Kneading → Maturing → Shaping → Cutting → Drying → Controlled fermentation → Cutting. 2. Main process explanation: (1) Kneading: Mix wheat flour, water, edible salt, and other auxiliary materials at a temperature of 28℃ to 30℃.(2) Maturing: Adopt two-stage maturing: low-speed stirring maturing and static maturing.(3) Shaping: Press the matured dough into sheets, reducing the thickness from 5mm to 6mm to 1mm.(4) Cutting: Cut the shaped dough into strips.(5) Drying: ① Cold air drying stage (Zone 1): Pre-drying stage, temperature 20℃ to 25℃, relative humidity 90% to 95%;Time accounts for about 25% of the total time.② Humidity control stage (Zone 2): That is, the key stage of preventing external drying and internal moisture generation. Temperature 33℃ to 35℃;Relative humidity 75% to 80%;Time accounts for about 15% of the total time.③ Temperature rising and humidity reducing stage (Zone 3): That is, the main drying stage. Temperature 30℃ to 33℃;Relative humidity 68% to 72%;Time accounts for about 35%.④ Cooling and dehumidifying stage (Zone 4): That is, the final drying stage. Temperature drops to room temperature. The cooling rate is controlled at about 0.5℃ per minute, relative humidity 70% to 75%, and the running time is about 25% of the total time.6. Controlled fermentation:Hang noodlesControl the temperature and humidity to be relatively balanced with the outside air.7. Cutting: Cut the noodles according to the specified requirements. Water City Lamb Noodle Brief introduction Water City lamb noodle is a local snack in six-branch city, Guizhou, which is the main food for six-branch people today. Breakfast.
The origin of Water City lamb noodle dates back to the early 1980s. Previously, people in Water City rarely ate lamb, and lamb was mostly used for religious ceremonies. People did not eat lamb because they disliked the smell of lamb.
Making method
Materials: Lamb slices, noodles, chili powder, green onion, chives, coriander, special ingredients (each Water City lamb noodle has its own special ingredients, which are not publicly disclosed, and not every family uses the same ingredients.This is also one of the characteristics of Water City lamb noodle). Making: Water City lamb noodle has the effect of dispelling wind and dehumidifying, which is very suitable for people in this high-altitude area of Guizhou. Therefore, the Six-branch area in the cloud and plateau is the best place to make lamb noodle.
The main ingredients of lamb noodle are lamb and noodles.
The method is: First, soak the noodles in boiling water three times to remove the sour taste of the noodles, and then place them in a porcelain bowl. Then put a layer of thin lamb slices on the noodles, the lamb slices are made by cutting up the cooked lamb, and then pour the bright red
Chili oil, sprinkle with chili powder, green onions, chives, coriander, etc. Hot, fragrant, very tempting. Eating lamb noodle is most about eating the original soup. Generally, Six-branch people like to choose local black sheep. On the day of slaughtering, after the skin is removed, the meat can be put directly into the pot.When cooking lamb soup, first put the fresh lamb into the pot and simmer over low heat. The lamb soup is clear and not muddy, fresh and not fishy. Flavor characteristics: The lamb is cooked through but not rotten, the noodles are white, the soup is fresh, bright red, spicy and fragrant, not greasy. And become a famous snack in Guizhou. Kang's Crisp Snail NoodlesBrief introductionKang's Crisp Snail Noodles is a traditional snack in Bijie, Guizhou, with a similar shape and texture to Sichuan's Yibin Noodles, but Bijie Crisp Snail Noodles is famous for its unique crispness and flavor. Soup and noodles are separate, with a unique eating method. The noodles are thin and crispy, the snails are crispy, fragrant, and sweet, and the soup is fresh and not muddy. Also known as "Snail Noodles".
Technical skills: When making snails, add sugar and vinegar
Don't cook the noodles.
The noodles should be made of special, fine eggs. The soup should be fresh and clear. Making method90g fine egg noodles, snails, chili powder, greenbeans,purple cabbage etc.Seasonings: Vegetable oil, salt,
pepper powder, MSG, soy sauce, vinegar, fresh soup, red sugar, (liao jiu - rice wine), sweet wine, chives, ginger minced
Method: boil.Wash the pig's head meat or five-spice meat, separate the fat and lean meat, cut into about 0.5cm cubes, and fry the lean meat in oil until golden, then add marinated lean meat, stir-fry until cooked, then add a little cold water to remove the excess oil, and then drain the oil. Then in the pot, heat the oil, add minced ginger and sauté, then add water and bring to a boil, add purple cabbage,Green beans andseaweed etc., add salt, MSG, pepper, and then add oil. Finally, add noodles and cook for about 1 minute, then drain and put the noodles in a bowl, and then add snails, chili powder, chives, and serve with a bowl of soup.MSG, soy sauce, vinegar, chicken broth, brown sugar, cooking wine, sweet wine, chopped green onions, ginger, etc. as needed. Method: boil.
Remove the skin from pig trotters or pork belly, separate the fat and lean meat, and cut into approximately 0.5cm square pieces. First, add the fatty meat pieces to the pot with salt, cooking wine, and sweet wine, and stir-fry until golden brown. Then, add the lean meat pieces and stir-fry until the oil comes out. Add brown sugar, and when the meat pieces are a deep red color, sprinkle with a little cold water to remove excess oil. Remove the oil and set aside to create crispy snacks. Then, heat pork fat in a pot and stir-fry fragrant ginger. Add water and bring to a boil. Add soaked dried seaweed, mung beans,and sprouts. Add salt, MSG, white pepper, and sesame oil to adjust the flavor and make soup. Finally, boil water in a pot and add noodles. After the water boils for about 1 minute, remove the noodles. Drain the water and place them in a bowl. Add crispy snacks, chili powder, and chopped green onions. Serve with a bowl of soup. Add salt, MSG, pepper, and sesame oil to make the soup. Finally, boil water in a pot, add the noodles, and cook for about 1 minute after the water boils. Then, remove the noodles, drain the water, and place them in a bowl. Top with crispy noodles, chili oil, and chopped green onions. Serve with a bowl of soup.
