Fried dough sticks or oil berries? Bean jelly is not as good as a bowl!

Fried dough sticks or oil berries? Bean jelly is not as good as a bowl! (wm 197049)

Yangquan in the east of Shanxi is really not a city with many traditions. It is small, new and new, scattered in the north of lion's brain mountain and on both sides of Taohe River. Although local people are used to calling themselves "Little Hong Kong" and "little shanghai" protectively, it is an indisputable fact that their city has no name in China.

Strange to say, Yangquan goes west 100 km to Taiyuan, the capital of Shanxi Province, and people call fried dough sticks "hemp leaves", which is similar to the picture below. It seems to be a good fried dough-strips noodle. Shrink it, flatten it, cut it into pieces with a knife, and then cut it again in the middle, without cutting it, and fry it. Take "hemp leaf" for example, which may mean crisp and sweet. It looks like the Greek number 2 on the clock, but it doesn't look like the shape of a leaf.

Yangquan is located 100 km east of Shijiazhuang, the capital of Hebei province, and people call it fried dough sticks. I'm afraid most of China is called fried dough sticks. As shown in the picture below, waiting straight for a while is like two bare sticks. Good numbers are easy to get and stir-fry, oil is seen on all sides, and the middle hole is lovely.

Yangquan, perhaps to show its position in eastern Shanxi and near Hebei, is called "You Guo", as shown in the following figure. The appearance of two adjacent rectangular rings. It is the form of two "hemp leaves" in Taiyuan, which are piled together and stretched again. Hehe, it is also tired. I don't know whether the way of thinking determines the way of making food, or whether eating this shape of avocado all the year round determines the way of thinking. In short, it is a city that wants to open but has never been open.

Speaking of "avocado", let's talk about bean jelly. I wonder if Yangquan people have the custom of making bean jelly. In this place where immigrants are much larger than local residents. But in recent years, colorful snacks should be gradually available.

I often go to Beijing. What impresses me most in summer is the seriousness of making bean jelly on the streets of old Beijing. Their bean jelly can be divided into two types: fish leakage and flying spin. The fish that escaped from the net has a smooth taste, sharp end and full of childlike interest.

Stir potato powder in cold water, simmer slowly, stir while cooking, and turn off the heat after the color changes and solidifies. Spoon a spoonful of solidified potato powder into a colander, squeeze it under the spoon and drop it into the cold boiled water below. Boil a proper amount of sauerkraut in the pot, add the leaked fish and cook for two minutes, then put it in a bowl, sprinkle with chopped green onion, salt and salt, and sprinkle with some sesame oil, and you can eat happily.

Authentic should be made of pea powder or mung bean powder. Of course, the color is different and the cost is different. It is not good to make corn starch. As for seasoning, drip Chili oil, or sesame paste, there are also fried sesame peanuts, according to personal taste. The picture below is.

Spindle bean jelly, also known as North Sichuan bean jelly, is sold as hot and sour bean curd.

At the end of Qing Dynasty, Xie Tianlu of Nanchong set up a shed at Nanchong Ferry to sell bean jelly. Its bean jelly is fresh and refreshing, and its spices are spicy and delicious, and it has gradually become famous. Xie Jia monopolized it from generation to generation, so he began to make bean jelly in northern Sichuan.

Langzhong is the hometown of bean jelly in northern Sichuan. It has a wide variety, exquisite seasoning, delicate and refreshing. The method of fish leakage is similar to the above, except that the cooked bean jelly is poured into a basin dipped in oil, and after it is completely cooled, it is rotated counterclockwise with a rotator, and a bowl is filled with bright red Chili oil, pepper, ginger, onion leaves, crystal sugar, sesame oil and selected garlic paste. Drip of vinegar, even if it is finished.

It makes sense to call a bowl or a bowl of childcare, which varies from place to place. Bowls are like bowls. Where is the tray? Because it is shaped with a bowl holder, it is also "detached", which is more vivid and similar to brick demoulding. Liulin's "bowl bald rule" is a local pronunciation, and I think "bowl lump" is really wonderful. The "bowl support" in Fenhe River basin is similar to the verb+.

There are many kinds of bowls that can be compared with bean jelly. Different places have different names, of course, raw materials and accessories are also different.

The famous ones are Wan Tuoer in Jixian County, Tianjin, Wan Tuoer in Baode, Shanxi, Wan Tuoer in Northeast China, Wan Tuoer in Zhangjiakou, Wan Tuoer in Northern Shaanxi, Wan Tuoer in Zhungeer Banner, Wan Tuoer in Liulin, Shanxi, Wan Tuoer in Pingyao, and Wan Tuoer in our hometown.

Generally, it is sweet buckwheat noodles, which are mashed with cold water. In some places, it is also smashed with fists, cooked slowly with slow fire, gradually solidified into paste, and then put into a bowl in cold water. Cooling and molding for later use.

Where naked oats are useful, such as northern Shanxi and Inner Mongolia, pea flour, mung bean flour and potato flour are used. However, the most authentic is bitter buckwheat noodles. It's the dark green one. Although sweet buckwheat noodles are used in many places, I think the dark green bowl used for snacks is the most authentic.

Tartary buckwheat is a rare low-yield alpine crop, which has the characteristics of both food and medicine. Bitter taste, calm and cold nature, can strengthen the stomach and replenish qi, nourish the mind and benefit the eyes and ears, and refine the five internal organs. Lose weight, improve eyesight, clear heart and benefit qi.

How to eat in Zhangjiakou, cut into strips, put in a bowl, and pour with spices such as pepper, garlic juice, aged vinegar, salt and monosodium glutamate.

Pingyao Bowl Tray was first created by Dong Xuanshou, a chef from Chengnanbao during Guangxu period of Qing Dynasty, with a history of 100 years. In the 26th year of Guangxu (1900), when Empress Dowager Cixi fled to xi 'an and passed Pingyao, she tasted this delicious food and was full of praise. Reward on the spot As a result, the dishes became famous and became a local famous food. It seems that Wan Tuoer also needs the endorsement of Cixi Lafayette, hehe. In fact, the taste of hot and sour varies from person to person.

The spicy food is not bad at all. I have also seen the innovative way of frying braised beef with bowls and pieces in restaurants.

A different mode can also be used. People in Yuxian County of Yangquan will use corn flour to make bean jelly. The finely processed corn flour will be cooked into a paste and cooked thoroughly, and then it will stick to the cleaned outer wall of the water tank. When it is cool, take it down, slice it, and mix it with chopped green onion, coriander, salty salt, mature vinegar and sesame oil. It is fragrant, cool, waxy and refreshing, but it is also novel and delicious.

Some time ago, some people used bee pollen as bitter buckwheat tea, which was really ridiculous. But it reminds me of the bitter buckwheat bowl when I was a child.

The bowl of childhood is sour, spicy, sweet, bitter, cool and refreshing. Every summer, when the heat is unbearable, it is the time for every household to make tartary buckwheat bowls. At that time, the children were as happy as a holiday and ran in and out. Adults make a big pot, dip a lot of chopsticks in the pasty tartary buckwheat, nail it on the door buckle one by one, and when it gets cold, everyone will hold it up and eat it. Still rushing to eat the hard shell slag at the bottom of the pot.

The kitchen knife is cool in the well water, holding the bowl in the left hand and cutting it skillfully in the right hand. Add fragrant and sweet pickled sauerkraut picked from our own fields with flat carrots and green and red pepper rings, a few drops of sesame oil, some salty salt, old vinegar, red, green, yellow and brown, and everyone's tongue will be dyed green.

Send a bowl to the Zhang San family and a bowl to the Li Si family; Grandma Zhao sent a bowl, and Uncle Yang sent a bowl of bean jelly, which also became a scene in summer at that time. More often, it becomes a celebration, and everyone is doing it. Although there is no less or more, all the faces of the family are smiling, and the children have a good time and don't know who their children are.

This is a powerful rural custom, which connects people with joy. Seeing the bowl of bitter buckwheat below, I thought, how are my childhood friends? In, I don't know where all these people have gone. How are you?

Amorphophallus konjac, which is popular in Sichuan, is similar to bean jelly, but it has the effect of lowering the three highs. Because it has no taste, it tastes like something fried. Gourmets all know that fried konjac with duck is the best. Thinking about it, I can't help but feel saliva on my cheeks. However, what I remember most is the bitter buckwheat bowl in my childhood hometown, because there are my childhood dreams there.