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Recipe
Sao Zimian
Blend
the flour with water added bit by bit and twist with chopstick or
hand. The flour must be blended properly to be the state of not
being too soft nor too sturdy. Roll the dough to be flat and sliced
it into long noodles.
Dice lean mutton,
stir-fry until they become dry, and then add salt, ginger and pepper.
Fry for a few minutes and add cold |
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water just over the mutton dices. Braise for a few minutes and add more water.
Then it can be mixed with noodles for eating.
Chao Hubo
Mix
flour with alkali till pretty sturdy and put it aside for a while.
Then roll it into thin cake. Bake it till half-cooked and slice
into strip. Put some oil in the pot and fry mutton string. Add
bean cube, garlic, shallot, young garlic bolt, salt, monosodium
glutamate, ginger, sauce and Bunge prickly ash and a few spoons
of mutton soup. Put the flour strips in and cover the pot till
the strips are cooked. |
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Chao Gede
Blend
the flour till it is not too soft nor too sturdy. Roll it and
slice into strips about 1cm wide and chop into dices. And rub
them into lumps. Add oil in the pot, then fry shallot, garlic
and ginger till golden and put into chili, tomato, young garlic
bolt and salt. Fry for a while and pour into some vinegar, sauce
and water. Boil the lumps then put it into the above liquor
and fry for a while. Before fill in the dish, add some coriander.
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Dian Dan
Flatten
the lumps and roll them into sticks. Steam the sticks
for 30 minutes. Then cool them off and slice into round pieces.
Finally mix the pieces with salt, chili oil, garlic, shallot
and coriander. |
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Braised Cut Noodles
Blend
the flour properly and put the dough aside for a while.
Add oil in
the pot, then fry shallot, garlic and ginger till golden and
put into chili, tomato, young garlic bolt and salt. Fry for
a while and pour into some vinegar, sauce and water. If needed,
put some meal.
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Knead the dough again.
Then cut the dough into slices in the pot with boiling water. Finally,
when they are cooked, mix them with the liquor.
Braised Mianjin
Blend
the flour into dough and put it aside for a while. Then tweak
it in the water till it is pretty flexible and with a lot of
small alveoli. This is Mianjin.
Slice the Mianjin into small pieces and fry in oil
till they become golden.
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Add oil in the
pot, then fry shallot, garlic and ginger till golden and put into
chili, tomato, young garlic bolt and salt. Fry for a while and pour
into some vinegar, sauce and water. When the liquor is boiling,
put into the pieces of Mianjin, bean cube and vermicelli. Finally,
braise till the liquor almost dry up and add some coriander.
La Tiaozi
Blend
the flour properly and put the dough aside for a while.
Add oil in the pot, then fry shallot, garlic and
ginger till golden and put into chili, tomato, young garlic
bolt and salt. Fry for a while and pour into some vinegar, sauce
and water. If needed, put some meal. |
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Roll the dough flat
and cut it into strips of about 3cm wide. Draw out the strips into
longer and thinner ones. Then boil
them till cooked and mix with the above liquor.
San Zi
Boil
Bunge prickly ash, then take out the Bunge prickly ash and add
sugar, oil, and churn up the water. After the water cools off,
blend flour with it into dough. Knead the dough hard again and
again till springy. Rub the dough into strip and slice into
dices. Rub the dices into thin strips. Wind the strips in spiral.
Finally, fry the spiral till golden. |
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Yang Panchan
Boil
Bunge prickly ash, then take out the Bunge prickly ash and add
sugar, oil, and churn up the water. After the water cools off,
blend flour with it into dough.
Slice the dough
into lumps and smear oil. Poke a hole in the center of the lump
with finger and rub it into a ring. Then twist the ring into
two rings and splice them.
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Finally, Fry the two-double
ring till golden.
Seedcake
Ferment
the dough and add some soda powder or water braised with Bunge
prickly ash and milk powder.
Slice the dough into
lumps, and roll them into the shape of roundness. Have two cuts
on the round cake for being heated evenly.
Fry the cake
in the boiling oil, but tenderly heat the oil. Finally
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take out when it becomes golden in both sides.
Soup Dumpling
Roll
the lumps to thin round sheets with the center thicker than
the edge. Chop pork or mutton and radish into crumbs. Mix them
with ginger, shallot, garlic, salt and other condiments. Put
the stuffing on the flour sheets and wrap them.
Cut the mutton
into dices and fry them till dry up and add chili, salt, shallot,
garlic and vinegar. Then add water. When it is
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boiling, add dices of radish and potato and add more water. As it is
boiling again, put into bean jelly and dumplings. After the dumplings
are on the surface, add a little water, and it is done as boiling
again.
Jiu Mian
Blend
the flour and knead the dough properly. Cut the mutton into
dices and fry them till dry up and add chili, salt, shallot,
garlic and vinegar. Then add water. As waiting for the water
boiling, roll the dough into pieces and slice the pieces into
strips. As the water boiling, put into dices of radish and potato.
Then tweak the flour strips with thumb and index finger into
small lumps in the boiling liquor. Finally, as boiling again,
add coriander and vegetables. |
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