A word and a half
It has a history of more than 300 years. The main points of its production are as follows: firstly, glutinous rice flour is used as dough, kneaded until soft and tough, divided into small balls, sprinkled with proper amount of raw flour, and pressed into skin; The second is to make stuffing. Generally, pork slices, shredded squid, dried bean curd, garlic white, mushrooms and dried shrimps are used as raw materials, and appropriate amount of cooking oil and soy sauce are added to stew until cooked. Then, the stuffing is wrapped in a hairpin, tied into a square three-dimensional shape, wrapped with clean leaves, coated with edible oil, steamed in a steamer with high fire, and served with seasonings. There is also an interesting story to remember the name Zihairpin. According to legend, in the Ming Dynasty, there was a family named Aunt Song somewhere in Chayang, Tai Po. Her son, A Gong, excelled in martial arts and became a navy officer under Zheng Chenggong. He traveled across the ocean to Taiwan Province Province to destroy the enemy, eliminate violence and protect the people. Aunt Song misses her son. Every Mid-Autumn Festival, she will make a son's favorite hairpin and put it under the moon to miss it. Autumn has come, winter has come, and I have been waiting for 30 years. On the night of Mid-Autumn Festival, my son suddenly came back, and my mother brought her son's favorite hairpin to celebrate the reunion, hence the name.
Bamboo shoot hairpin
Bamboo shoot hairpin: its production includes two parts: the skin and the core. Taking potato powder as raw material, the peel is mixed and kneaded with boiling water, and mixed with a proper amount of cooked taro or sweet potato to make a round cake with a small thickness; The fillings are mainly semi-fat and semi-thin pork and bamboo shoots (winter bamboo shoots are better), which are chopped separately, and then served with shrimps, shredded squid, mushrooms, pepper and salt. Then wrap the meat stuffing with the skin of the hair clasp, knead it tightly and seal it into a half-moon shape, put it in a boiling water pot and cook it until the hair clasp floats, and it will be cooked. You can eat it with seasoning. As for the bean hairpin, the production of the hairpin skin is the same as that of bamboo shoots, except that the stuffing is mainly red beans or white beans, which can be salty and sweet. After cooking, it can be soaked in cooked oil, which can better show the smoothness and taste of hair sticks without sticking to hands.
Duck soup duck soup: the raw materials are pure snow powder, brown sugar, lard, ginger and dried tangerine peel. The preparation method comprises frying raw flour, adding appropriate amount of water into brown sugar to thicken it, filtering with coarse gauze, removing impurities, putting it back into the pot, sprinkling ginger and dried tangerine peel powder, and adding appropriate amount of oil. When cooking, sift the fried raw flour evenly into the thick sugar with a fine sieve, and at the same time, slowly inject the oil and keep stirring until the soup is dark brown, bright and moist, and the aroma erupts. It tastes sweet and crisp.
Pancake: It has a history of more than 200 years. According to legend, Yang Zanxu, a native of Baihou, brought home four kinds of snacks (pancakes, mung bean sticks, bean soup and fern powder sticks) when he was governor of Shaanxi. Pancakes are called "hidden treasures". Its production method: 1. Use flour as the crust. Add a proper amount of water and a little salt water to the flour, knead until soft and tough, put it in a heated pan, flatten it, roll it thin, and the baked cake is as thin as paper. The second is to make stuffing. Generally, meat, dried bean curd, garlic white, mushrooms, shrimps, shredded squid, etc. are used as raw materials, and appropriate amount of cooking oil and soy sauce are added to stew until cooked, and then wrapped in epithelial cakes, and seasonings such as pepper or hot sauce are added to eat, which is sweet and delicious.
abacus
Abacus: The main raw materials are taro and snow powder with a ratio of 2: 1, and the ingredients are minced meat, shredded squid, mushrooms and shrimps. Production method: peel taro, wash it, slice it, sprinkle some salt, steam it thoroughly, add potato powder, add boiling water, mix well and knead it evenly, rub it into strips, cut it into particles, rub it into a circle, and then press it into a flat circle with your thumb and forefinger, with both sides concave, like beads on an abacus. Boil in a boiling water pot, scoop up the dripping water, stir fry with the ingredients, pour in the soup cooked with pork bones, sprinkle with chopped green onion or glutinous rice, and serve. It tastes smooth and delicious.
Pearl hairpin Pearl hairpin: formerly known as mouse hairpin, named by the famous writer Dou Ai. Its main raw material is glutinous rice, which is soaked in cold water for several hours, picked up and dried, ground into powder, mixed with boiling water, repeatedly kneaded to a proper degree, and kneaded into a ball, that is, put a special "thousand-hole brush" on the pot, press the ball on the brush, and rub it hard back and forth to clean each 1-2 inch hairpin. Can be boiled or fried before eating, with minced meat, chopped green onion, pepper and other condiments, delicious. Pearl hairpin in Xihe area is the most famous in dapu county.
Vegetable juice wrapping method: 1, put the selected vegetables into the juice; 2, choose meat, saute with mushrooms and garlic for later use; 3. Take out the flour, add water and knead it into a ball, put down a little baking powder, knead it into a ball and ferment it; 4. Divide the dough, knead the fried meat into stuffing and wrap it; 5. Steam in a cage for 6- 10 minutes. 6, the vegetable juice package has a comprehensive nutrition. Noodles, meat and vegetables are delicious when eaten together, especially for children, which increases the nutrition of vegetables.
Hakka Niang wine chicken
Raw materials: rooster 1 one, niangjiu1000g, ginger150g.
Method: First chop the slaughtered rooster into large pieces, add a little oil to the wok, stir-fry the ginger slices, stir-fry the chicken pieces, add the mother wine, boil, transfer to the casserole and stew thoroughly.
Hakka fried pork intestines
Ingredients: 400g of fat sausage, 0g of pickles100g, 0g of garlic10g, 5g of shredded ginger and 25g of sweet and sour juice.
Methods: Firstly, the pig intestines were deodorized, washed and cut into small pieces. Cook the cut pig intestines with boiling water and flying water, and pick them up. Stir-fry the head, stir-fry the pickles, drop the fat sausage, add the sweet and sour juice, stir-fry quickly, add the wet powder to thicken, and add the tail oil to serve.
White Mi Dou Soup and White Mi Dou Soup: Cook white Mi Dou for later use, boil the sugar water, mix it with white Mi Dou, corn flour and oil, and cook it together into bean soup. Features: the beans are thick, fragrant and waxy; Function: clearing away heat and relieving summer heat
Duck slippery duck slippery: materials: glutinous rice flour, peanuts, sesame seeds, sugar. Production method; Knead glutinous rice flour with boiling water, mash fried peanuts and sesame seeds, and add sugar to make duckling egg-shaped balls. Then, add the boiled orange peel syrup and the cooked meatballs to eat. Features: fragrant, smooth, sweet and tough. Function: tonify the middle energizer, replenish qi, and maintain beauty.
Fried Buckwheat Hairpin Fried Buckwheat Hairpin: Ingredients: fresh buckwheat head, minced meat, dried bean curd and flour. Seasoning: fresh eggs, fish sauce, pepper, monosodium glutamate, chicken juice, blended oil and water. Output: 1. Chop the buckwheat head, cut the dried bean curd into short silk, add the chopped flower meat, and put it in the pot to pick it up; 2. Stir-fry the main ingredients, egg powder and seasoning in a soup box with water to make a paste; 3. Use a frying pan, open the beach, and cut the golden cake into pieces.
Millet hairpin: Millet is ground into powder, and then brown sugar, white sugar, millet flour and water are mixed into a ball, made into a round shape and steamed; Function: strengthen spleen and stomach, promote digestion.