Ezhou Snack Complete Guide_Ezhou Local Special Food Introduction
， ， ， ， ， ， ，Area of 1504 square kilometers. Includes,, and districts.， 50
Features Local snacks：LiliesShellsPorridge,,Buns Liangzi Lake Fragrance Crispy fish Stone Pot Beef Mudskippers Little Tianchi SteamedPumpkin Deep-fried,Sticky rice Zhuge Grilled fish
Zhuge Roasted Fish
Introduction
is a traditional Chinese dish, and is a famous local dish in.A specialty food. With a focus on grilled fish, supporting Kungfu,, and other featured products, divided into spicy and fragrant series. According to legend, during the Three Kingdoms period, Liu Bei, Guan Yu, and Zhang Fei gathered under the emperor's throne, and made a pledge in the peach garden, after sacrificing to heaven and earth, they slaughtered cattle and drank wine together, gathering the heroes of the town, and drinking a lot of wine in the peach garden!During this period, a cook named Zhang was in charge of cooking. He had a unique skill: grilling fish with charcoal, flavorful and fresh! Liu Bei and others were overjoyed, and the atmosphere was greatly boosted, Liu Bei drew his sword and said, "You are all good cooks, remember this," After Liu Bei ascended the throne, he designated grilled fish as the national dish of Shu. The Three Kingdoms Grilled Fish originated from this. RecipeMain ingredients: about 1.5 (approximately 0.75 kg) of fish,
Celery
15 (approximately 0.5 oz),Cucumber 15 (approximately 0.5 oz),Cilantro 15Red bell pepper, chopped green onion, each 5 (approximately 0.2 oz).Seasoning: dried Chili100 (approximately 3.5 oz), dried Star anise 15 (approximately 0.5 oz),Douban (fermented bean paste) 100 (approximately 3.5 oz), 200 (approximately 7 oz) of old oil,MSG 100 ， 200Chicken broth each 10 (approximately 0.35 oz), 10 (approximately 0.35 oz) of rice wine, 5 (approximately 0.2 oz) of salt, (Chicken essence with a rich and concentrated flavor, cannot be used in excess, up to 10 (approximately 0.35 oz), 10 (approximately 0.35 oz),Sugar 5 (approximately 0.2 oz),Soybean paste 10 (approximately 0.35 oz),Ginger Garlic, 20 (approximately 0.75 oz) of cumin, 250 (approximately 9 oz) of fresh soup.Ingredients: 1.5 (approximately 0.75 kg) of fish, Celery
15 (approximately 0.5 oz), Cucumber 15 (approximately 0.5 oz), Cilantro3Red bell pepper, chopped green onion, each 5 (approximately 0.2 oz).Seasoning: dried Chili 100 (approximately 3.5 oz), dried Star anise
15 (approximately 0.5 oz),
Douban (fermented bean paste)
100 (approximately 3.5 oz), 200 (approximately 7 oz) of old oil, MSGAdd a small amount of salad oil, salt to the fresh clams Chicken broth each 10 (approximately 0.35 oz), 10 (approximately 0.35 oz) of rice wine, 5 (approximately 0.2 oz) of salt, (Chicken essence with a rich and concentrated flavor, cannot be used in excess, up to 10 (approximately 0.35 oz), 10 (approximately 0.35 oz), Sugar5 (approximately 0.2 oz), Soybean paste10 (approximately 0.35 oz), Ginger Garlic, 20 (approximately 0.75 oz) of cumin, 250 (approximately 9 oz) of fresh soup. Preparation steps: 1, after the fish is caught, remove the scales, cut from the back, remove the internal organs and wash thoroughly, make a cut, add 5 (approximately 0.2 oz) of each of the ingredients, salt, and MSG, and marinate for 10 minutes.
2, roast the fish on a rack at 10 minutes, until cooked 90%, brush with old oil (the number of times to brush with oil can be adjusted according to the actual operation, generally the best is to brush twice, the first time when the fish is cooked to 5-6, the second time when the fish is almost cooked, this can ensure that the oil fragrance is fully absorbed into the fish meat), sprinkle with cumin powder, and roast for about 1 minute, then put it in a stainless steel dish with
Onion, and prepare for later.3, in a wok, add a mix of oil (4 ， ，and vegetable oil each half), and fry (ginger) and garlicDouban(, long beans), over medium heat, saute until fragrant, add the remaining old oil, chicken essence, fresh soup, then add chicken broth, MSG, and sugar, finally add celery and cucumber, Bake
the pumpkin, and bake it in the oven for about 30 minutes.
This method is also good for baking, and can be used to bake.
In a wok, add a mix of oil (Pumpkin crisp and sweet.and vegetable oil each half), and fry (ginger) and garlicDouban(, long beans), over medium heat, saute until fragrant, add the remaining old oil, chicken essence, fresh soup, then add chicken broth, MSG, and sugar, finally add celery and cucumber,
Steamed pumpkin with (Little Sky Pool)
Introduction The steamed pumpkin with (Little Sky Pool) is a classic Chinese herbal dish. Wash the clams, and cut them in half;Clams add a little bit of oil and salt, and marinate for 10 minutes.After the clams are marinated, bring to a boil and steam for 5-7 minutes. The steamed pumpkin with (Little Sky Pool) is also a good dish for eating clams, and it is very delicious. Ingredients: 1.5 (approximately 0.75 kg) of clams,Pumpkin 100 (approximately 3.5 oz), GingerGarlic, 20 (approximately 0.75 oz) of cumin, 250 (approximately 9 oz) of fresh soup. Preparation steps: 1, after the clams are caught, remove the sand, and wash thoroughly, and cut them in half;Cut the pumpkin into 3-4 pieces, and about 5 cm (approximately 2 inches) thick. Put the clams and pumpkin into a pot, and add the ginger, garlic, cumin, and fresh soup. Add 5 (approximately 0.2 oz) of salt, and bring to a boil. Steam for 5-7 minutes. The steamed pumpkin with (Little Sky Pool) is a very delicious and healthy dish. Ingredients: 1.5 (approximately 0.75 kg) of clams,
Pumpkin
100 (approximately 3.5 oz),
Ginger Garlic, 20 (approximately 0.75 oz) of cumin, 250 (approximately 9 oz) of fresh soup. Preparation steps: 1, after the clams are caught, remove the sand, and wash thoroughly, and cut them in half;Cut the pumpkin into 3-4 pieces, and about 5 cm (approximately 2 inches) thick.Put the clams and pumpkin into a pot, and add the ginger, garlic, cumin, and fresh soup. Add 5 (approximately 0.2 oz) of salt, and bring to a boil.Steam for 5-7 minutes. The steamed pumpkin with (Little Sky Pool) is a very delicious and healthy dish. Ingredients: 1.5 (approximately 0.75 kg) of clams, Pumpkin
100 (approximately 3.5 oz),
Ginger Flour 2500g, 12g salt, 500g sugar, 2500g oil (600g used).
Culinary creation: 1. Separate egg whites, add 500g water and fine salt 2. Dissolve baking soda, add to flour, repeatedly knead until dough is not sticky, roll into strips, shape into 150g dough balls 10 pieces, roll into small balls, place in a porcelain bowl with
sesame oil (100g), proof for 10 minutes. 2. Spread sesame oil on the cutting board, take out the proofed dough balls, flatten on the cutting board into a long square pastry, roll into a double-sided tube shape from both ends, pull into about half a long strip, then roll into two round buns from both ends, place the larger round bun at the bottom layer, place the smaller round bun on top, immerse in porcelain bowl with sesame oil, proof for about 5 minutes to form bun shape.3. Place pot on medium heat, add sesame oil until 70% hot, place bun shape in pot, use chopsticks to pinch and loosen the bun shape, wait until the bun shape floats, flip and continue frying, use chopsticks to stir the bun shape, cook until it is fluffy but not spread, when the color is golden yellow, take out and drain the oil, place in a bowl and sprinkle with 45g of white sugar to complete.11. Fragrant fish from Lianghu Lake
Introduction
Fragrant fish, is fragrant, and crispy, no fish bone to be spat out, and the texture of the fish meat is not ordinary "fresh" but becomes "fragrant".
The origin of fragrant fish is "Holy Emperor's Fish". Holy Emperor's Fish is the origin and technique of fragrant fish. Fragrant fish cooked, has the characteristics of complete fish body, soft meat, rotten bones, fragrant but not greasy. The finished fish is a light yellow, fragrant and delicious, with the best color and taste. Fragrant fish contains a lot of calcium, phosphorus, iodine, zinc, selenium and other minerals and trace elements, regular consumption can enhance calcium absorption, promote physical strength, this product has the characteristics of hygiene and convenience, is a good choice for family banquets, tourism and snacks. Making method
Main ingredients: fresh
Carp 6 pieces Auxiliary ingredients: scallion, ginger, garlic, white pepper, star anise, 50g soy sauce, 50g cooking wine, 5g fragrant leaves, white sugar, 1 bag of core ingredients, 3000g healthy soup Making method: Spread bamboo slices on the bottom of the pot.
Then add auxiliary ingredients, place the fish on top, then put thepot on the stove, use a large fire，" "This is the key to whether the fish tastes good or not, then add quality millet water, the water must exceed the top layer of fish. Inside the pot fish boiling, reduce the fire to a small fire, the size of the fire, the best is to make the fish soup just a little boil inside the pot. It takes about 3 to 6 hours for the fish to be ready.
Lake fish cooked in lake water
Introduction
The lake fish cooked in lake water made by fishermen uses some special ingredients. Lake fish is not without oil, it uses fish oil, when fishermen catch big fish, they take out the fat, put it in a hot pot to repeatedly roast, after the smell is removed, it is used for food, some fishermen also add a little crab paste when roasting, to enhance the freshness of the fish oil. The sauce used by fishermen to cook lake fish is also made by fish roe, which is very fresh;During the cooking process, you can add ginger, garlic, chili and coriander, and add salt. The food made with these ingredients is a truly green food.
Recipe
： 1 ：Making method Main ingredients: 1 piece of carp, auxiliary ingredients: oil, salt, scallion,
soy sauce, oldcarrot, fresh carrot, white sugar.Making method: 1. Crush the rohan fruit and remove the fruit meat, soak the red date in water, slice the fresh carrot into about 5mm thick slices; 2. Put the rohan fruit and red date in water to cook, after boiling, cook for 20 minutes.
3. Add white sugar and fresh carrot, cook for about 15 minutes.
The rohan fruit has double-directional regulation for the intestinal tract, which can enhance the specific immune cells and body fluid immune function, but does not affect the normal non-specific immune function.
It also has the functions of coughing, expectorant, anti-inflammatory, relieving stress and lowering blood pressure. This soup is very suitable for women to drink, and has the effect of losing weight. Filling Preparation Chives Egg filling is a classic combination. Fillings can be customized.， ， ，，
Recipe
1 ： ， ， ， 20-302 ： ，Rice Vermicelli， ， ，Stir-fried Chicken，3 ： ， ， ， ， ， ， ， ， ， ， ， ，4 ： ， ， ， ， ， ， ，
Three Treasures in a Pot
Introduction
"Three Treasures in a Pot" originated in the Hongze Lake area, where the Southern Jiangsu and Northern Shandong regions meet.， ， ， ， ， ， ， ，， ， ， ，， ，Beef Three Treasures in a Pot, Three Treasures in a Pot Tofu And other delicious dishes from the pot. Below, we will introduce one of them: Three Treasures in a Pot.
Recipe
：Three Yellow Chicken 400 400 300 300Corn 80 2 15 25 15Star Anise, Sichuan Pepper, Salt, Cooking Wine, Old Soy Sauce, Mei Ji Fresh Soy Sauce, Spicy Powder, Chicken Powder, MSG, High-quality broth Thin Pancake 250
：1 ， ，， ，2 ， ， ，25 （ 16 ）， ， ，Stone Pot Mud Catfish， ，3 ， ， ， ， ， ， ， ， ， ， ， （ ）
Lotus Root
Stone pot mud crab
IntroductionStone pot mud crab is a famous Chinese traditional dish, belonging to Hubei cuisine.
To prepare a mud crab, break the crab's shell and prepare it, put 40 kinds of ingredients in the pot, put the mud crab, add auxiliary ingredients of sour cabbage, and then add the prepared soup. Cook on high heat, then reduce the heat to medium heat and then to low heat, cook until the soup is thick and the crab is cooked, then add a little old-style soy sauce to adjust the color and flavor, and then pour hot oil on it. Serve immediately, the taste is delicious and rich, and the color is bright.
Making method
To prepare a mud crab, break the crab's shell and prepare it, put 40 kinds of ingredients in the pot, put the mud crab, add auxiliary ingredients of sour cabbage, and then add the prepared soup. Cook on high heat, then reduce the heat to medium heat and then to low heat, cook until the soup is thick and the crab is cooked, then add a little old-style soy sauce to adjust the color and flavor, and then pour hot oil on it. Serve immediately, the taste is delicious and rich, and the color is bright.Soup Introduction
Lychee has a bidirectional regulatory effect on intestinal activity.
Tomato and Lotus SoupIntroductionTomato and lotus soup is a famous Hubei snack, with a lot of lotus in Hubei, Hubei lotus is the most famous lotus in the country, it is white and tender, and it is sweet when eaten. Hubei people like to eat lotus and meat bones.The most affordable is the lotus and bone soup. From the perspective of food, the soup made with lotus and bone has better calcium supplementation.Remember, when I was a child, every weekend at dusk, I always ate along the way. Making methodMain ingredients: 2rohan fruit
and
red date, fresh lotus, white sugar. Making method: 1. Crush the rohan fruit and remove the fruit, soak the red date in water, slice the fresh lotus into about 5mm slices;2. Put the rohan fruit and red date in water to cook, after boiling, cook for 20 minutes.3. Add white sugar and fresh lotus, cook for about 15 minutes. Rohan fruit has a double-directional regulation for the intestinal tract, which can enhance the specific immune cells and body fluid immune function, but does not affect the normal non-specific immune function.
It also has the functions of coughing, expectorant, anti-inflammatory, relieving stress and lowering blood pressure. This soup is very suitable for women to drink, and has the effect of losing weight.3, 15It also has cough suppression, phlegm removal, anti-inflammatory, stress relief, and blood pressure lowering properties.，Also has blood pressure reducing and cholesterol lowering.Blood Active, such as lowering cholesterol.,,
