Flavor snack composition

In my hometown, there is a unique scenery, that is, a 50-year-old aunt standing in front of a tricycle, selling things. There is a basin of batter, a basin of stuffing and a small stove in the car. There is a pot on the stove, which is fried with fried bumps, a specialty of my hometown.

Fried dumplings, in my hometown, are fried with batter wrapped in stuffing, which is delicious but not greasy. The face clothes are crisp and delicious, and the stuffing has a unique flavor. People miss two when they eat, and three when they eat ... I can't get tired of eating them!

It's easy to fry a lump, but it requires a lot of skills. Suppose it's hard to do, but there are only three steps. Want to try your own fried dough sticks? Then do it with me. I'm only going to say this once, a good opportunity should not be missed!

First, we need to prepare a pot. (The pot should be smaller and deeper, not a pot) Secondly, we should prepare our Changshan camellia oil. Other oils are ok, but if the taste is not as good as mine, you can't blame me. Who told you not to use our camellia oil from Changshan! )

The most important thing to make fried dough sticks is batter and stuffing. There are two kinds of batter: flour and water. Flour is flour with a little yam powder, and water is a common edible water. The ratio of flour to water is about 1:0.7. The stuffing can be selected according to your own taste, and the stuffing will be different in different seasons. Generally, dried citron and sauerkraut are used. (Note: Don't forget to add salt, monosodium glutamate and pepper! Pepper, in particular, can be added less, but absolutely not without it! )

Fried dough needs a mold. This kind of mold is made of iron sheet and shaped like a small cone with the top piece cut off (but upside down). The edge source of the mold has a long handle, so it is easy to take the mold out of the oil pan. (If there is no mold of this shape, it can be of other shapes. )

When frying the lump, you should first pour in camellia oil, which accounts for about three-quarters of the pot. When the oil pan is boiled, it can be fried. First put the batter into the mold (until it is full), and then gently put the mold into the oil, but the batter in the mold can't touch the oil, so that the batter near the inner layer of the mold can stick to the mold. Then pour out the remaining batter from the mold, spread it evenly with sawdust, add stuffing, spread a layer of batter, and fry it in the oil pan. When the front of the fried dough is light yellow, take out the mold. Stir-fry for another minute and a half, and then you can cook.

"Let's go ..." Wow! Delicious taste, unique flavor, crispy and delicious. ...

Outside the castle peak building outside the mountain,

I'll take Thor upstairs.

Good food binds your stomach,

Makes your mouth water.

My hometown-Qingjiang-is located in Yueqing, Wenzhou, which is a beautiful and rich coastal town. The special snacks in our hometown are like the stars in the sky, countless. But the most famous is Sanxian noodles.

It is said that there are only three ingredients in Sanxian noodles: white shrimp, clams and oysters. Later, according to the customer's taste requirements, the merchants added some other accessories or some special seafood to the original Sanxian noodles, but the name Sanxian noodles has been preserved. Oh, by the way, quietly tell you that only our Qingjiang Sanxian noodles are authentic!

I remember there is a Sam sun noodle restaurant near the shop opposite the park. Some people, who come to buy things, can pass by the noodle restaurant and often smell the unique aroma of Sanxian noodles floating in the noodle restaurant, so they can't help but go in and have a big meal. There are also some guests from afar who come to eat our Qingjiang Sanxian noodles. I have been there many times, no matter who I am, I will find that the storefront of the noodle restaurant is always crowded, and the two shopkeepers are very busy. It can be seen that everyone loves Sanxian noodles.

Sanxian noodles are not only popular, but also strange.

First prepare: ginger 1, egg 1, small yellow croaker 1, razor clam, white shrimp, dried eel, clams, oysters, onions, small vegetables and other essential ingredients. The first step is to make ginger eggs. Wash ginger, peel, slice, cut half into powder, and leave half for later use; Add the eggs into Jiang Mo and mix well again. Put a little oil in the pot, simmer on low heat, stir-fry ginger eggs, and remove them for later use. Step 2, put oil in the pot, add ginger slices, heat to 60%, add small yellow croaker, add dried eel, and add razor clams, ginger eggs, old wine and sugar when the color is a little yellow. Add water directly, then add white shrimp and proper amount of salt. When the water boils, add the spaghetti. When the water boils again, add a proper amount of monosodium glutamate, add oysters, onion leaves and small vegetables, and then take out the pot. Take a bite, the first feeling is spicy, then fresh, and immediately want to eat another bite, which has nothing to do with what is "spicy"!

Hehe, are you tempted? You are always welcome in our town!

When it comes to "eating", I am an expert, and the sweet and sour fish cooked by my mother is the most coveted.

The first time I ate sweet and sour fish was on New Year's Eve. On that day, our whole family got together and sat in chairs to prepare dinner. I couldn't restrain my excitement, pestering my mother like a fly, clamoring to cook with her.

Mother first picked up a fish, killed it, washed it, put it on a plate, sprinkled some salt on it, so there was no need to ask. Then, she scooped two spoonfuls of brown sugar and two spoonfuls of oil for later use. Finally, she boiled the pot, then added two spoonfuls of oil, and only heard "Zi La-Zi La-"and then added brown sugar. After about three minutes, the brown sugar melted. When you look closely, the syrup flutters gently like a piece of red silk. Pour in some old vinegar. I saw my mother put the pot aside in lightning speed, immediately picked up another pot and put it on the induction cooker, then poured in the right amount of oil, turned on the fire, heated it, and put the killed fish in. After frying for a few minutes, the fish became completely crisp. A closer look shows that the clumsy big carp has changed its appearance and sparkled, just like it was carefully carved by a high-level sculptor with pure gold!

Everything is ready except the east wind. Mother skillfully picked up the plate, put the fried fish into the plate, then cut some garlic and hawthorn slices, then poured sugar water, garlic and hawthorn slices on the fish together, and plated it with a thick layer of gold.

"Wow!" The fragrance first enters the nostrils and then enters the atrium. Take a sip gently, which makes people memorable. Even thorns and bones are crisp, sweet, fragrant and crisp. ...

I like this delicious dish-sweet and sour fish. Friend, come to my house and try it.

Composition of Flavor Snacks 4 Talking about the flavor snacks in hometown, everyone will talk endlessly, such as crispy roast duck in Beijing, mutton bread in soup in Shaanxi, Little Sheep in Inner Mongolia, rice noodles crossing the bridge in Yunnan and Daoxiao Noodles in Shanxi. . . It is famous all over the country. Although the flavor snacks in my hometown are not as famous as these snacks, I still like them very much. It's clear soup powder

Maybe everyone's name doesn't sound interesting, but it has a deep connotation. The preparation of clear soup powder is very simple. First, grab a handful of washed rice noodles and put them in the pot. Boil the water for a while, and it will be basically cooked. There are many ways to make it, including beef powder, bacon powder and pigskin powder. . . Then remove the bean sprouts from the hot water, put them on the bowl surface, and finally add the secret chopped green onion and carefully prepared broth, and a bowl of delicious snacks with all colors and flavors will be completed. You can also add Chili sauce, garlic and the like according to your personal preference. Anyway, it's all ready-made, and it looks like a colorful art painting. If you like to taste delicious food, come to my hometown and "eat" quickly.

When I was shopping with my mother, I suddenly smelled a strong fragrance. Looking back, it turned out to be our local snack-fried rice cake.

The name of fried rice cake is not very nice, but when it comes to its taste, it is really a coincidence-an inspiration. I like watching the boss cook fried rice cakes: first, I grabbed a handful of rice cakes from a plastic bag and put them in the oil pan, then I added some cut sausages and stinky tofu. With the sound of "zi zi" in the pot, a fragrance went straight to my nostrils, making my mouth water. When fried to golden brown, take it out with a spoon, put it in a bowl, pour in tomato sauce, sweet sauce and hot sauce, and finally sprinkle with chopped coriander and chopped green onion, and a fried rice cake with good color and flavor will be ready.

I can't wait to put the fried rice cake on the snack table, and the delicious aroma has hooked the greedy worm in my stomach. I picked up a fried rice cake and put it in my mouth. Well, it's soft and hard. Pink sausage covered with a golden coat tastes crisp and delicious; Stinky tofu is also an old saying: "Smell stinky, eat fragrant."

Good food always makes people want to eat more. Although I only use words to describe this snack, I think your mouth is watering now. Come to my hometown to divide water, and I'll treat you to dinner for free.

As the saying goes, food is the most important thing for the people, and there are various snacks everywhere. It will always be an indelible homesickness and an indispensable refreshing medicine.

Now let me introduce a kind of local snacks "Daoxiao Noodles" in our hometown!

Speaking of which, I can't help telling you that my grandfather can cook Daoxiao Noodles, which is not only delicious, but also awesome!

I remember that every winter or summer vacation, the most common sentence I hear at home is "Grandpa, give me a bowl of Daoxiao Noodles! I miss that smell again. "

Every time Grandpa makes Daoxiao Noodles, I watch it carefully. It's not, grandpa started again:

First of all, Grandpa "mixed noodles". He took out a basin, poured some noodles into it, and then added a small amount of water into it several times and stirred it evenly. He began to rub it. He saw his body ups and downs, pressed rhythmically, and looked very skilled. Soon, the scattered noodles were turned into shaped dough by him. Later, he covered the dough with a layer of cloth. This link seems simple, but it is actually learned. Many people can't do Daoxiao Noodles well because of the elasticity of noodles.

Next, I saw grandpa take out a big pot, add some water to it, put the pot on the fire and wait for the water to boil; At the same time, get eggs, vegetables, potatoes and tomatoes, wash them and cut them for later use. This is the method of overall planning. I learned it at school, but I didn't expect it to be my grandfather's life experience.

Then, grandpa's most natural and unrestrained action-shaving began! I stare at it all the time and dare not relax for a moment. This action is like an acrobat performing. Grandpa spread a layer of cloth on his head, then picked up the dough just made and put it on his head. He took out a knife and scratched it on his head. These noodles all drew a perfect arc and fell into the pot. He also turns around from time to time. Every time at this moment, I will mumble and say, "Grandpa is so handsome!" "

Finally, it goes without saying that it is fried noodles. Pour the cooked dishes into the pot one by one, and with a bang, grandpa stirred them up, and the ensuing waves of fragrance occupied my whole nose and even my whole body, gnome male-"!

Although I have eaten it many times, I can't wait to taste it every time! Pick up some noodles and send them to your mouth. After soaking in the soup, Daoxiao Noodles is fragrant and elastic. He habitually adds some Shanxi mature vinegar, which is sour and delicious!

I will always miss this taste, which is irreplaceable by other foods. This thick fragrance has been holding my soul, making me unable to extricate myself, teaching me to recognize tomorrow's whereabouts and not forget yesterday's whereabouts!

My hometown is Puyang City, Henan Province, where there are all kinds of delicious food. There are big buns in Fanxian, trotters in Qingfeng and Zhuang buns in Puyang. My favorite food is another kind of food-Sepi.

Niangpi is a unique pasta, which can be used as a staple food or a snack. Cool and delicious, appetizing and relieving summer heat.

The way of doing things

First, high-quality flour is kneaded with water to form a hard dough, which is repeatedly kneaded in clear water to separate protein from starch. The separated protein, commonly known as "gluten", is steamed and sliced for later use. Dissolve the washed starch in water. After it settles on the bottom of the basin, pour out the clear water on it, add a little alkali, make it into a thin paste, scoop it into a flat-bottomed basin and steam it in a cage for a few minutes.

The way to eat

Just cut the prepared stuffing skin into strips, add gluten, add appropriate amount of soy sauce, balsamic vinegar, garlic juice, salt, sesame oil, coriander, shredded cucumber and Chili oil and mix well.

trait

The color of Huang Liang is crystal clear, translucent as jade, and the colors of green, yellow, red and white are bright and attractive. The entrance is delicate and smooth, hot and sour and flexible, delicious, and it is a popular cold noodle. It is an excellent flavor snack.

In Lianjiang, my hometown with elegant scenery, there are numerous local snacks: steamed dumplings, radish cakes, bread cakes, dustpans and fried piles ... but I like beef skewers best.

Beef skewers are also a famous snack in Lianjiang. The shopkeeper first made a small piece of cooked beef intestines, beef tendon, beef brisket and so on. Then string them together with a wire about 20 cm long. Diners put strings of beef offal into boiling sauce to cook, and bubbles kept popping up, like a sudden spring, which made my mouth water. Smell it. The delicious smell makes your mouth water. Don't forget to dip some Chili sauce when you eat. That's cool and exciting enough.

The key to beef offal is spicy and fragrant sauce. In addition to the flour paste, various seasonings such as star anise, fennel, pepper and dried tangerine peel are essential and will have a unique taste when eaten. If you dip a little Chili sauce in the mutton string, you will feel a fragrant, spicy and stimulating gas rushing up, so spicy that you can gasp while eating, which is delicious.

I remember when I was a child, my mother and I went shopping. The smell of beef offal in the air has hollowed out my heart. Mom seems to have read my mind and went to eat beef skewers with me. I wolfed it down, and the hot beef offal made my tongue curl. My mother sneered, "Look at our little greedy cat. It's a mess." I wolfed down one mouthful after another until my lips were red and my eyes were full of tears. I'm panting with heat. Now I always feel a little silly when I think of my childhood.

Hometown snacks are really "excellent". If you come to my hometown, I will treat you to a hearty beef skewer, just like an elf skipping into my food store.

Flavor Snacks Composition 9 My hometown is Moganshan and Zhuxia Lake, the hometown of the great poet Meng Jiao-Deqing, Zhejiang. The landscape gave birth to Deqing's simple folk customs, and the flavor snacks are well known. Small wonton is a unique flavor snack in my hometown.

Speaking of small wonton, as long as you come to the streets of Deqing, it is indispensable in both shops and food stalls. Not only because it is delicious, but also because it is cheap. You can taste it for one yuan and fifty cents.

My family likes to eat wonton twice a week. When the little wonton was served, it was steaming hot and smelled delicious. Small wonton is about the size of glutinous rice balls, and each one is crystal clear, so you can clearly see the meat inside. Sprinkle with a layer of pine seaweed, it's really delicious! It seems that this is not food, but exquisite handicrafts, which makes people reluctant to talk about it. Small wonton is slippery and tender, so it is difficult to hold it with chopsticks. So little wonton is usually eaten with a spoon. Gently put the steaming wonton in your mouth and chew it. Thin dough with fresh filling. Both the smoothness of cold rice noodles and the chewiness of jiaozi. Gravy splashed gently into your mouth. Slipped down my throat in an instant. It's really memorable. Have another bite of soup. Light and fresh. It is neither rich in chicken soup nor fishy in fish soup. In a short time, a bowl of small wonton was swallowed. There is still a faint fragrance in the mouth, which makes people memorable, as if all the troubles and unpleasantness were thrown outside the cloud nine at this moment.

The method of making small wonton is simple and easy to learn. The skin is made of flour and then processed. About 2 mm thick and 5 cm wide, put the dough on your hand and the fingerprints on your hand are still clearly visible. The stuffing is chopped with fresh bamboo shoots. Generally, when stuffing is made, a little old wine will be put in order to taste it. This will make it more tender. Then put the prepared minced meat into the dough bit by bit, and the amount does not need to be much. Feel free to pinch, as long as it doesn't spread in the pot. Finally, put the wrapped wonton into boiling water, and the seasoning can be added according to personal taste. It will be out of the pot in a minute.