Features: (1) The meat is bright red, salty and sweet; (2) the taste is flexible and the fragrance is rich; (3) Used as a cold dish.
Pig's trotters are mainly made of carefully selected pig sausage casings, supplemented by cinnamon, star anise, pepper, fennel, fruit, licorice, dried tangerine peel, Amomum villosum, bean kernels, mirabilite, yellow wine, crystal sugar, refined salt, monosodium glutamate, onion ginger, sesame oil, soy sauce and other 18 kinds of accessories. Its working procedure is generally as follows: first, clean fresh thin hooves and breast meat, cut them into long strips, then mix the ingredients according to a certain proportion, mash them, take them out of the cut meat slices and stir them evenly. Then, soak in soy sauce for a few hours, pick it up and wrap it into a net column with cut dry casing. Tie it tightly with a rope (straw rope is best), then put it back in the original soup and cook it, and tie the hooves. Each hoof weighs about 400-500 grams, is about18-20 cm long and has a diameter of about 4 cm. The eating method is to slice the tied hoof with a sharp knife and buckle it on a plate as a cold dish. Or other methods may be used. Its red color, distinct layers, mellow and delicious, rich in taste, not greasy, is a good drink. Moreover, the hooves are rich in collagen, vitamins and muscle fibers, which can improve the nutritional status and metabolism of the human body. At the same time, it also has the functions of nourishing essence, enriching blood, moistening skin and brightening hair. The high dog is not only at home, but also a delicious meal. Gaogou hoof winding factory has started mass production. 1988 won the "Golden Crane Cup" award of national high-quality health care products and the silver award of the first food Expo in China.
2. Raw bran balls; Raw materials: 500g of pork leg, 250g of raw bran (i.e. water gluten), 2g of refined salt12g, 7g of monosodium glutamate, 20g of Shaoxing wine, 20g of sugar, 0g of onion ginger10g, and 20g of wet starch. (color, smell: this dish is a small white ball, soft and thin, and the ball juice is fresh and tender. Before eating, you must bite open the round thin skin and suck the marinade, which is sweet and salty; )
Method: 1) Knead the water gluten into long strips, cut into 50 small pieces, each piece is kneaded into a circle, the pork leg is cut into pieces, and the seasoning is added and stirred into 50 stuffing hearts;
2) Pull away the water gluten jiaozi, wrap it in the meat stuffing and pinch it tightly; Boil the pot with boiling water, add salt, and put the meatballs into the pot while cooking, but the water can't be boiled. Add cold water at the right time to avoid boiling water washing away the meat stuffing. When all the meatballs float on the water, add Shaoxing wine and monosodium glutamate, and take the pot to hold the soup bowl.
3. Egg cake, also called crispy chicken, is a traditional dish of Lianshui. It has a history of nearly 200 years and is an indispensable delicacy for festive banquets.
Features: (1) yellow and white, with flexible taste; (2) the texture is soft and elastic; (3) can make all kinds of high and low-grade dishes.
Egg cake is a traditional dish in Lianshui county, which has a history of hundreds of years. It uses chicken breast as the main material, and is supplemented with mandarin fish, fresh shrimp, egg white, yam, bean powder, onion and ginger juice, refined salt, monosodium glutamate and other auxiliary materials. The main process is to soak chicken breast and mandarin fish meat in clear water to remove blood, pick them up and dry them, then chop them into minced meat (the finer the better), add auxiliary materials and water, stir them vigorously until they do not move, put them in a steamer and spread them evenly, with a thickness of about 3 cm, wrap them with egg yolk, and steam them with low fire to make egg cakes. Egg cakes can be cut into pieces for collection. When eating, cut the egg cake into rectangular pieces, put it in a pot with boiling water, and serve a roll. It is also called "Crispy Chicken" because of its bright color, tender powder and delicious taste. Dried radish was very famous in Huaihai of Qing Dynasty. There is a difference between dried radish and cooked radish. When cooked and dried before eating, it must be cooked to taste good. Raw food can be cooked without cooking. The manufacturing method is not complicated. Cook and dry in the sun: wash the radish and remove the beard. The big one is cut into four petals longitudinally, and the small one is divided into two petals. Put it in a cage, steam it to 80% maturity, take it out and dry it. And hide it in an urn, and the taste will never change. Pork, etc You can also add it, so it's not seasoned. If dried radish and shrimp are cooked together, the taste will be more delicious. Raw dried radish: wash and remove the beard, cut into thick fingers, dry in the sun for a while, and then put it in a jar. First put it to the thickness of about 15 cm, sprinkle with a thin layer of salt, then put it on and sprinkle it again, one layer at a time, and the top layer of salt should be slightly thicker. A total of about 50 kilograms of raw radish, 2 ~ 3 kilograms of salt, too much salt will reduce the flavor of dried radish. After putting it away, press it with a heavy object, and after 2 ~ 3 days, take it out and dry it in the sun to become "dry". You can't eat dry food yet, you must add salt. That is, put it into the original salt water. Or use heavy objects to suppress and absorb the original brine. If the raw brine is insufficient, it can be added separately. If you want to improve the taste, you can fry and mash Chinese prickly ash, clove and other medicinal materials, wrap them in cloth and put them in a jar, or boil them into juice and seal them with mud. You can take it out and eat it in ten days The color is red, crisp and delicious. Radish contains amylase, and dried radish also helps digestion and regulate qi. One side of the soil and water nourishes one side of the people, and one side of the people breeds one side of the products. The specialty flavor of Lianshui has a long history, many kinds and its own name, all of which are the results of several generations' hard work. It is a rich and precious cultural heritage that will inspire people today to create more miracles.
4. Steamed duck jiaozi; Ingredients: a live duck (weighing about 2000g), 25g of crystal sugar, 25g of soy sauce, 30g of Shaoxing wine, 5g of star anise, 0/0g of refined salt/kloc-,25g of onion and 20g of ginger. Color and fragrance: rectangular block, red sauce, fresh and tender, with a wave of chopsticks, the meat and bones are separated, the soup is clear, and the bowl surface is covered with golden duck oil.
Method: 1) Slaughter and clean the live ducks, put them in a water basin, add soy sauce, Shaoxing wine, crystal sugar, star anise, onion ginger and refined salt, take them out after cooking until they are half ripe, cut them into long squares weighing 70g, and put them into eight bowls;
2) Filter the original soup, put it into each bowl and steam for about 2 hours until the duck meat is crisp and rotten.
5. Four Spirits of Winter Melon; Ingredients: a tender white gourd (weighing about 2000g), 50g soft-shelled turtle, 20g cooked ham, 50g cooked chicken breast, 75g melon balls, 0/5g water-soaked mushrooms/kloc-,25g green vegetables, 20g cooked cakes, 50g clean fish, 20g scallion, 20g ginger, 6g salt and 30g Shaoxing wine. (color and fragrance: the four flavors of melon green and melon belly penetrate to enhance the aesthetic feeling, and the soup is fresh and rich in nutrition, which can be described as a good local dish; )
Method: 1) grow the fish fillets into willow leaves, add seasoning for sizing, and then oil them; Cut the turtle into pieces, blanch it and wash it;
2) Slice ham and chicken breast separately;
3) Put chicken slices, ham slices, fish slices and turtle slices into the four corners of the buckle bowl, put the winter melon balls, mushrooms, onion ginger, refined salt, Shaoxing wine and chicken soup on them, steam them in a cage until they are crispy, take them out, and remove the onion ginger;
4) Scrape off the skin of winter melon, carve patterns on it, open the lid at one end, remove the pulp and wash it, stir-fry it in an oil pan at 50% heat (about 1l0℃) until it stops growing, take it out and put it in a soup bowl, scoop in chicken soup, add refined salt, Shaoxing wine and onion ginger, cover and steam thoroughly, and take it out.