Qiandongnan Snack Complete Collection_Qiandongnan Special Snacks Food Introduction
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Specialized cuisine Including Biyi-style sticky rice cakes, stir-fried insects, and stir-fried vegetables Cake and canned chicken, red oil Cold noodles and chicken floss Sea cucumber and Kaili sour soup fish, dried lamb Hot pot and green rice Tofu and Miao-style rice cakes Dog meat and Miao-style chicken Rice porridge and so on.
Chenyan Traditional Dish from Zhenyuan
Introduction
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Historical and Cultural Significance
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Preparation
Chenyan Traditional Dish comes in long and short varieties.1.Green vegetables.15 1， ， ， ( )， ( )， 6， ， ， ， ， 15 8 7 ( 250 )， ， ， ， 3 ( )， 1 ，2. ， ， 14 1， ， ， ， ， 4 ( )， ， ， 3 ，
Eight Treasures Fish
Introduction
，Also belongs to the Shaanxi cuisine. The flavor of the dish is fresh and fragrant. As a high-end seafood dish.， ， ，Protein.， ， “Ginseng”；Southerners often use it with Bird's nest，Shark fin，Abalone，
Preparation
750Shiitake mushrooms 50 10Lard 100 50 5Soy sauce 25Ham 50 6 50Salt 25Dried scallops 25Black pepper powder 2Shrimp 50Broth 750
：1. ， ， ；Or cut the fish's throat before opening the belly.， ，Blood，2. ，Fish skin， ，3.， ；，
Biyi-style sticky rice cakes
Introduction
， ，Sticky rice The best quality Glutinous rice， ， ， ， ，Star anise and Cinnamon and Peach kernel,Anise and Pork，Bamboo shoots，Steam， ，
Preparation
： 6 ，Pork loin 2 ：Chestnuts 500 ， 200 ， 200 ， 25 ， 50 ， 1 ，
： ， ， ， ， ，Bone marrow 8 ， ， ， ， 15 ， ， 2~3 ， 250 2 3 ， 15 ， ， 4~6 ， ， 90 ，
Kaili sour soup fish
Introduction
，There is a saying in Qian Dong Autonomous Prefecture: "Three days without sour food, you will stumble and fall to the west."：
Preparation
1500Carp 1500 grams, sour soup,Ginger slices, garlic, green onion,bell pepper and Tomato Pickled vegetables, fish Green onions Salt,MSG,Chicken essence Wood ginger powder, pig oil, and flour Chili pepper Mix with appropriate amounts of noodles and Sichuan peppercorns.
To make: After feeding carp with clean water for 1-2 days, make a cut at the fish gills to remove the bile;Wash and chop green peppers, tomatoes, and 50g of purslane. Mix flour, Sichuan peppercorn powder, ginger, scallion, garlic, salt, MSG, and wood ginger oil into a dipping water. Place the pot on the fire, boil the clear soup, add green peppers, tomatoes, purslane, and ginger and garlic slices, cook for a while, season with salt, MSG, and chicken essence, then add fish and remaining purslane to boil, remove from pot and place in a hot pot, sprinkle with fish fragrance and scallions, serve with dipping water.
Green leaf tofu
Introduction
Sichuan and Hunan cuisines are known for their minority ethnic groups.Snack|This dish is smooth and tender, with a sour and spicy flavor. It is made with Rice After washing and soaking, add water to grind into rice slurry, then add alkali to cook, cool, and form a block-shaped "tofu". When eating, cut into small pieces and place in cold water, then remove, place in a container, and add chopped vegetables, salt, and other seasonings.Ingredients Effects: Tofu contains various vitamins, which can prevent and treat Intestinal cancer, constipation, diarrhea, and small intestinal obstruction, helps with weight loss and detoxification, beautifies the skin, and improves health.
It has the effects of clearing heat and dispelling dampness, refreshing and appetizing. The method Spicy rice tofu: 500g of rice tofu, one spoonful of Sichuan pepper paste, 2 green onions, 10g of Sichuan peppercorns, 30g of salad oil. Instructions: 1. Cut the rice tofu into small pieces, boil in boiling water, drain and set aside;Chop the green onions and garlic into sections.
2. Heat the oil in a frying pan, sauté Sichuan pepper paste and garlic until fragrant;
3. Add the rice tofu and stir-fry evenly, season with Sichuan peppercorns.4. Add green onions and stir-fry until cooked. Chicken Introduction Chicken is a traditional Chinese dish that originated in the late Qing Dynasty. It is named for the way it is steamed in a small clay pot.
The selection of ingredients, the use of ingredients, and the production process of chicken are all very particular, with a unique flavor, which is highly praised by guests. It has become a traditional dish in Anshun, and is also a popular soup dish for guests.Ingredients and effects: Chicken meat is tender and juicy, with a delicious flavor and rich in nutrients. The protein content in chicken meat is very high, and it is easily digested and absorbed by the body, which has the effect of strengthening muscles and bones. Chicken meat contains phospholipids that are important for human growth and development, which is one of the important sources of fat and phospholipids in Chinese diets. Chicken meat has good therapeutic effects on malnutrition, cold, fatigue, irregular menstruation, anemia, and weakness.
Traditional Chinese medicine also says that chicken meat has the effects of warming, nourishing, strengthening the spleen and stomach, promoting blood circulation, strengthening bones and muscles, and enhancing health.
The method
1. Kill and clean the chicken, remove the feathers and internal organs, wash it clean, and cut it into 1 cm cubes, then marinate it with salt and rice wine. Wash and peel 20 pieces of radish, carve them into 1 cm diameter balls, and blanch them in boiling water.3. Soak and chop dried mushrooms.
4. Cut ham into slices.5. Soak sea beans in boiling water. 6. Chop green onions and ginger slices.7. Prepare the eggs and add flour to make a batter.8. Heat the oil in a frying pan to 50% hot, and fry the chicken until golden brown, then add the batter and fry until cooked.9. Leave some oil in the pot, boil, and add the chicken, green onions, ginger, salt, MSG, rice wine, and white pepper, cover and simmer until cooked.10. Add the chicken, scallions, ginger, and season with salt, MSG, rice wine, and white pepper, stew until cooked.
11. Add the cooked chicken, and add the blanched radish and sea beans, and cook until tender.
12. Then add the cooked chicken and gravy, and add the cooked radish and sea beans, and cook until tender.2. 13. Add the cooked chicken and gravy, and add the blanched radish and sea beans, and cook until tender. 14. Cook the chicken1. Kill the chicken, remove the feathers and internal organs, wash it clean, and cut it into 1 cm cubes, then marinate it with salt and rice wine. Wash and peel 20 pieces of radish, carve them into 1 cm diameter balls, and hydrosol in boiling water.3. Soak and chop dried mushrooms.4. Cut ham into slices.5. Soak sea beans in boiling water.6. Chop green onions and ginger slices. 7. Prepare the eggs and add flour to make a batter.8. Heat the oil in a frying pan to 50% hot, and fry the chicken until golden brown, then add the batter and fry until cooked.9. Leave a little oil in the pot, boil, pour in Flour, stir-fry with a spoon until white, and boil in clear soup;10. Then add the chicken pieces, green onions, ginger and salt, MSG, rice wine, pepper, cover and simmer until 70% cooked;11. Pour Cooked chicken Open the pot lid, wait for the broth to thicken, add carrots, sea snails and boil, taste and season;12. Then divide the cooked chicken with broth into 10 ceramic cans (with lids, about 7.5 cm high, about 9 cm in diameter), sprinkle with ham, mushrooms and steam for 10 minutes, take out and serve on a plate.
Salted fish cooked in vegetables
Brief introduction
Dongshan salted vegetables, made by pickling green vegetables, garlic, chili, sticky rice sweet wine, fine salt and ice sugar, it has a crisp and tender texture, fragrant flavor, and tastes sweet, sour, spicy and salty. It can be eaten directly or used for cooking and stewing.
History and culture
During the Ming Dynasty, Xu Xiaoke tasted salted vegetables, and it became a tribute in the Qing Dynasty. It was once rated as a quality specialty in Guiyang City ten years ago.
Method
Prepare fresh fish. Cut flowers on the fish, and marinate with soy sauce, Sichuan pepper, salt. Heat the wok, add oil, heat to 70%, add the fish and fry until golden. Leave the remaining oil in the wok, add salted vegetables and stir-fry for 2-3 minutes, add ginger, green onions, garlic slices, MSG and broth, add the fish, and use a large fire to boil, and cook over low heat until the broth thickens, and remove the fish and serve. Leave the broth in the wok, add wet flour to thicken, and pour it on the fish to complete.
Fried insects
Brief introduction
Miao people select plump larvae of large bees, flower bees, seven-mile bees,millet bees and so on, fried or cooked in soup, or dried and fried, with a special flavor. There are also the larvae of sky snails and dragonflies, which have a similar way of eating.
Method
Because the Miao people live in mountains and ridges, they have creeks and canals. There are various insects living naturally in these places. They select a portion of them as food. Such as the larvae of large bees, flower bees, seven-mile bees, millet bees. When they find these bee nests, they use various methods to track them, and when the larvae are plump, they take out the nest and take the larvae. Or fried, or stewed, or dried and fried, with a special flavor. There are also the larvae of sky snails and dragonflies. The larvae of sky snails are boring insects, with pine boring, green bamboo boring, silk chestnut boring and vine boring.
Miao's chicken rice
Brief introduction
Miao's chicken rice is called "nutritious rice" by many people. It is made from 1.5 to 2 kilograms of local chicken (chicken raised with feed has a fishy smell), kill and remove the fur, peel and wash, then cut into small pieces and put in the pot, add 5 to 7 taels of white rice, pour in water and cook, after cooking, add salt, Sichuan pepper and other seasonings, and eat. This rice is nutritious, flavorful and authentic. It is often eaten during Miao's New Year and when women give birth, or when receiving guests.
Method
Main ingredients: 1.5 kg of white chicken, 300g of glutinous rice, 200g of rice
Making process: Cut the chicken into large pieces, put in a pot with water, add chicken pieces and ginger, and boil, then remove the foam, and simmer over low heat, and take out the chicken pieces separately;Add washed glutinous rice and rice in the original soup, and simmer over low heat, and constantly stir with a spoon while cooking, when the rice soup is thick and viscous, add salt and mix.
Rice cake
Brief introduction
The tool for making "rice cake" is made of brown tree, divided into three parts: grid, steamer, and wooden stick. The grid is slightly smaller than the pot mouth, and is placed on the pot mouth to seal and support; the number of small steamers that can be placed on the grid is determined. The steamer is like a drum, usually about 10 cm high and about 6 cm in diameter. There are countless small holes in the center of the iron plate, which can be used as the bottom of the steamer. The wooden stick is fixed on one side of the grid, mainly for steaming the finished rice cake.
Making process: Soak 500g of rice in water for 2 hours, drain and dry, then grind into rice flour, sift out the coarse particles, and mix with 150ml of water. Divide into 10 portions and put into wooden molds. Steam until cooked
Rice cake Rice flour 400g 10g of sesame, 15g of walnut, 10g of peanut, 10g of sunflower, 10g of pumpkin 40g of white sugar, 20g of rock sugar, 20g of rose sugar Making process: Soak the rice in water for 2 hours, drain and dry, then grind into rice flour, sift out the coarse particles, and mix with 150ml of water. Divide into 10 portions and put into wooden molds, then steam until cooked. 15g cooked peanut powder, 10g cooked sunflower seed powder, 10g cooked seeds,Pumpkin 10g peanut powder,White sugar 40g, rock sugar 20g, rose sugar 20g
Process: Soak rice with 200ml water for 2 hours, drain and dry, grind into rice flour, sift out coarse grains, add 150ml water and mix well, divide into 10 portions and fill into wooden molds, steam in a specially made steamer until cooked.Rice cake；First soak 100ml water to dissolve, then add 100ml water to make a paste, take 10 small bowls, fill each bowl with paste, heat water to cook and stir until the paste is smooth and translucent, form a thick paste, place 1 rice cake in each bowl, sprinkle with various ingredients and eat.
