Sichuan special snack-Zhangchaya

Zhangcha duck is a kind of smoked duck, which needs to be cured, smoked, steamed and fried. Exquisite production, strict requirements, golden red color, crisp outside and tender inside, with the special fragrance of camphor wood and tea, is one of the famous dishes in Sichuan. It is the most famous roast duck restaurant in Chengdu "Fuluxuan".

Raw material: 1 piece of fat. Salt, Shaoxing wine, pepper powder, pepper, mash juice, etc.

Cooking method:

1. Cut the duck from the back and tail, take out the internal organs, wash, wrap the whole body with seasoning, marinate, tighten the skin with boiling water and drain.

2. Put the duck in a smoking stove, light it with the mixed straw of camphor tree leaves and camellia tea, take the duck skin out after being smoked in Huang Shi, steam it in a big bowl, and let it cool.

3. Fry the duck in the oil pan until the duck skin is crisp and fragrant, take it out, cut it into sections and restore it to the plate.

This dish is carefully selected and made. It is a fat and tender drake, a special snack in Beijing, which is listed in autumn. After four processes of salting, smoking, steaming and frying, it is also called "four-system Zhangcha duck". Among the four processes, it is the most important to choose camphor leaves and camellia tea to smoke ducks. Cinnamomum camphora is an evergreen tree, which grows in warm underground, and its leaves are oval, which is rich in the unique fragrance of Cinnamomum camphora. Smoked duck with scented tea is a major feature of this dish. This dish is also very particular about serving dishes. After the whole duck is smoked, it should be cut first, then reshaped and restored to the plate, so that the duck is not only delicious, but also beautiful. When serving, it is served with "Lotus Leaf Soft Cake" to let the foodies roll and eat Hangzhou special snacks, which tastes particularly good.

Sichuan snacks-bangbangji

Bang Bang Chicken, also known as Leshan Bang Bang Chicken and Jiading Bang Bang Chicken. This dish originated in Hanyangba, Leshan. It is made of excellent varieties of Hanyang chicken. After cooking, beat the chicken loose with a wooden stick and eat it. In the cooking history of China, the famous Nanjing snack "Baifu" was found in Jia Sixie's "Qi Yao Min Shu", which was struck with a wooden stick. But its purpose is to make the meat firm. The purpose of beating the saute spicy chicken is to loosen the muscles of the chicken, so that the seasoning is easy to taste and it is labor-saving to chew when eating.

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Xiao Wei f

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The delicious cooking of great chicken really has its own skills. First of all, roast chicken is wonderful. Before cooking, wrap the legs and wings with hemp rope, punch holes in the thick meat with bamboo sticks to add meals, let the soup fully penetrate, and cook slowly with slow fire; Second, pat the cooked chicken loose with a special wooden stick, tear it into thick silk and put it on the plate, which is conducive to seasoning; Thirdly, the shredded chicken is poured with flavor juice mixed with many seasonings, which makes it particularly delicious, fragrant and tender, and has a strong sweet and spicy taste.

Ingredients: a tender chicken, shredded onion. Seasoning: sesame paste, red pepper, sugar, sesame paste, pepper powder, etc.

Methods: ① Wrap the washed chicken around its legs and wings with ropes, make holes with bamboo sticks when the meat is thick, put it in a soup pot and cook it, then take it out and let it cool. (2) Pat the chicken breast and drumsticks gently with a special wooden stick, tear them into shreds and put them on the plate, with scallion shreds on the periphery. (3) Mix the seasonings evenly into flavor juice and pour it on the shredded chicken.

Special snacks Deng Ying beef jerky

Deng Ying beef is produced in Nanjiang, Tongjiang, Pingchang, Bazhong and other counties in Daxian County, Sichuan Province, with a history of nearly 100 years. Light and shadow beef slices are as thin as paper and can penetrate light and shadow, hence the name.

Ingredients: clean meat 100kg, salt 2-3kg, sugar 1kg, liquor 1kg, sesame oil 2kg, pepper 300g, pepper powder 300g, 2% saline 1kg, Beijing specialty snack, ginger/kloc.

Production method:

1. Material selection: beef ground meat and leg meat are selected, accounting for about 20% of the total beef. Legs have the best meat quality, second only to heart meat. Taking Hangzhou specialty snack beef with deep red meat color, long fiber, less fat fascia, luster and elasticity and slightly dry appearance as raw materials, it was washed, hung and dried, and cut into pieces weighing about 250 grams.

2. Ingredients: grind all kinds of ingredients into powder for later use.

3. Acid discharge: put the meat in a pickling tank, cover the special snacks with gauze, and let the meat discharge acid (also called fermentation), which is slightly sour and sticky to the touch. At this time, take it out and cut it into pieces, with the thickness not exceeding 0.2 cm. And mix the auxiliary materials with the meat slices evenly, preferably 5 kg each time, so as to avoid uneven mixing of seasonings or meat rot.

4. Baking: spread the meat slices on the snack cooking basket, send them to Xi 'an specialty snack baking room, and bake at 60 ~ 70℃. When the lower layer is dry until there is no water, the meat slices turn from white to black and then to brown, and when it is 80% dry, the bottom layer drying net is transferred to the middle layer. Generally, you can leave the room after baking for 3 ~ 4 hours, cool for 2 ~ 3 minutes, squeeze the two corners of the basket by hand, and the finished product will naturally fall off.

5. Packaging and storage: the finished product is wrapped with gauze, and the yield is 23 ~ 3 1%. Tinplate packaging, net weight per can 125g, can be stored for more than 2 years. If it is in bulk, it can be put in a small jar, lined with moisture-proof paper snacks, and the jar mouth is sealed.

Product features: brownish yellow and reddish in color, moderate in salinity, instant in mouth, crisp and palatable, delicious in juice, fragrant and delicious, with endless aftertaste.