What are some of your local delicacies? What is the specific method like, do you know how to do it?

My hometown is in Anlu City, filial piety region of Hubei Province, with a long history of the ancient city of Anlu, I heard that has been called before the De'anfu, historically known as Utopia, Hubei cuisine to Utopia Xiangxiang cuisine as a representative of the local cuisine of the Anlu refers to the Anlu and Xiangyang cuisine, the local Anlu every New Year's Eve, families will prepare a lot of various delicious food.

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Fresh bean folding, dry bean silk is one of Anlu's favorite specialties, I remember when I was a child to ten winter months, families began to plan the hot bean folding, because hot bean folding is very time-consuming and laborious, and are purely handmade, requiring a number of procedures to be completed, usually about three or five hands, in the rural areas are often around the neighborhood or relatives of their own family name together with each other to help each other in the preparation of hot bean folding, have to look at the hot bean folding before! Weather forecast, choose a clear and stable good weather, specific practices are as follows:

Soaking: a day in advance of the rice, mung beans (soybeans) mixed at a ratio of 10:1 into a bucket with water soaked overnight (about 12 hours), and then hit the mung bean skins with a bamboo basket and some of the foam, and then rinse with clean water and drain out to be used.

Milking: When I was a child, most of the conditions were poor with a stone mill, and now it is common to use an electric mill, and pay attention to the consistency of the pulp when grinding, in order to make the bean folds taste like tendons, you can grind rice milk with some green vegetables, so that the color of the beans out of the mill is slightly lime green both nutritious and tasty.

Spreading cake: hot bean folding generally use the rural soil stove, there are special people to burn the fire, hot bean folding fire can not be too big, it is best to use the pine tree's pine hair fire, the size of the fire is easy to control, scoop a spoonful of rice milk quickly and evenly sprinkled into the pot, and then use the back of the mussel shells, "swish, swish, swish, swish, swish, swish, swish, swish, swish, swish, swish, swish, swish, swish, swish" several, the rice milk paste into a soft pancake of uniform thickness, about 1-3 minutes. About 1-3 minutes within the "soft cake" cooked, immediately replaced with another clean pot, and then began to iron the next "soft cake", in turn, next to a special lift "soft cake" and wash the pot. The first thing you need to do is to get your hands on a new one, and you'll be able to do that.

Cutting the cake: the freshly scalded bean folds are very hot, and need to be spread out in a dustpan to cool down, then roll the bean folds up with a rolling pin, and cut them into long and short, uniform bean shreds.

Sunshine bean threads: the cut bean threads evenly spread into the dustpan, put into the sun a few days can be.

Just scalded out of the hot beans folded into a shredded with a bit of garlic with fried, rice overflowing, garlic rich thick, if you add a little bit of Anlu cauliflower fried with a little bit of spice, eat full of fragrance, appetite, taste is very unique, can be called the Anlu one of a kind. Fresh bean folds can also be accompanied by some meat and egg ingredients, such as: beef fried bean folds, bean folds fried bacon, bean folds fried shredded meat. You can also make some handmade dishes: three fresh bean skins, farmhouse fried bean skins. Hehehe! Isn't there a lot of food recipes about bean folds? Pro! If you also like to eat beans folded welcome to Hubei, Hubei Anlu welcome you!

The above is about the bean folding some common sense and food to share, I hope to give you a reference role, if you like this work remember to leave a message in the comments section, praise, or forward out so that more people need to see, please pay attention to the kitchen print food, I will continue to update the food works, continue to work hard to share with you in the cooking of the tips and tricks and technical dry goods. Thanks for watching.