Mutton lehe

Mutton music originated in the Tang Dynasty. Hancheng Mountain not only produces sheep, but also buckwheat. Because buckwheat is suitable for growing in poor soil, and the requirements for farming are relatively extensive, it is also a good strategy to sow some buckwheat on some slopes in mountainous areas with a large population and few land. With mutton and buckwheat, mutton will naturally develop into the famous local snacks of Lehe.

? There are two key processes in the production of mutton noodles, one is to make mutton noodles and mutton oil peppers, and the other is to press noodles.

? Mutton shambles, Hancheng people call it "stop shambles", stop,? It is a kind of cuisine processing technology in Shaanxi dialect, which is different from "frying". The method is to cut mutton into square pieces, stir-fry with strong fire, add special noodle sauce and shiquan seasoning, and simmer slowly; Chili powder, the main seasoning of sheep oil, is actually the spicy seed of Laoshan oil. The method is similar. Replace vegetable oil with sheep oil, put Chili noodles in hot sheep oil, and then put them in a basin to cool. The production level of sheep oil in Chili powder is also an important factor to determine whether mutton is happy and delicious.

? The best way to make noodles is to eat them now and press them now. Old diners know that "new noodles" have certain points. This new noodle does not refer to the new buckwheat, but to the freshly squeezed noodles, because the freshly squeezed noodles have a particularly strong taste and are slender, soft and refreshing to eat. In order to increase gluten, Hancheng people came.

? A mutton restaurant or stall generally has two pots, one for hot water and the other for mutton soup. Re-heat the sticky juice and fresh music rinsed in cold water in a hot kettle, put it in a big bowl, pour the hot soup of SAO Zi into another kettle, add balsamic vinegar, add some salted leeks and chopped green onion, and serve.

? Mutton music is slender and soft, with a crisp and mellow smell. The entrance is spicy and pleasant, the aftertaste is fragrant and meaningful, the fragrance is delicious, and the oil is refreshing. In terms of nutrition, buckwheat is cool, mutton and pepper are hot, cold and hot complement each other, and yin and yang are balanced. While enjoying delicious food, mutton music also has the effect of health preservation.

Hancheng mutton hubu

Blue and white fine porcelain big old bowl, red oil red oil hot paste.

Mutton sauce is a special diet in Hancheng, and the operation process is really troublesome. First-class farmers grind noodles themselves, neither soft nor hard. Roll it into a round dough by hand, cut it into mouse pad size, put it on a shiny pancake pot, heat it slowly, and take it out when it is half cooked. Then, like noodles, cut into the width of leek leaves and paste by hand.

Put it on a wok, pour in vegetable oil, add in cooked mutton slices, which are suitable for both fat and thin, then add in good Chili powder (good color and quality), pepper powder (produced in Hancheng), salt, chopped green onion, garlic slices and coriander, stir fry a little, immediately pour in mature vinegar, and then pour in enough boiling water until the pot turns red and wavy.

Hancheng wonton

In Hancheng, minced meat wonton is a famous food for entertaining guests. On holidays, men marry women, the elderly celebrate their birthdays, move, receive distinguished guests, etc., wonton must be the first meal. Small wonton is like sitting on a Buddha's seat, with people's good wishes. Women in Hancheng are clever and handy, and kneading wonton is a meticulous job. On holidays and wedding eve, they greet each other and help each other early in the next room. Big girls and little wives get together, roll around, pack bags, your mother-in-law, my husband and her children are joking. After a while, the little wonton piled up on the chopping board. Maybe they have been married several times in laughter. ? It is said that 50 kilograms of flour can squeeze out 30,000-50,000 wonton. After kneading the small wonton, put it in a drawer, steam it, then shake it on a big grate and cool it. It won't go bad after a long time, and it can even be kept for a winter. When eating, soak it in boiling water until soft, and pour it with carefully prepared jiaozi. A bowl of wonton symbolizing happiness and good luck is placed in front of friends, relatives and guests.

? Cheng Baoshan, former director of hancheng city Cultural Bureau, said: Wonton is a kind of pasta with rich cultural heritage, which plays an irreplaceable role in Hancheng folk culture and plays an indispensable role in festive occasions and wishing activities. Hancheng wonton is exquisite in workmanship. Because of the different occasions of eating, its shape is slightly different, and its name is naturally different, but it all expresses the meaning of harmony and beauty. For example, young men and women are engaged, and the girl wants to send the young man a lion wonton, hoping that her husband will be heroic; The young man will send fish wonton to the girl, hoping that his wife will be gentle as water. The most grand thing is the wonton given by her mother-in-law to her new son-in-law, which means "Cowherd and Weaver Girl Meet at the Magpie Bridge". Wonton stuffing must be white radish, because white radish is also called "radish", which not only homophones the arrival of daughter's husband, but also contains the meaning of good luck at home. And "radish" is pinning the hope that he can bring a happy child in 2008.

? Sing love songs and happy songs. Delicious wonton, on the wedding day of men and women, is often used for another purpose-it has become a prop for the bride to annoy the groom. After the groom took his seat at the square table, the woman's relatives and friends warmly entertained him and soon served several bowls of steaming wonton, but one of them contained "mystery", which was specially made for the groom and added "seasoning". The puzzled groom quickly caught it, took a bite, and was suddenly twisted with salt or spicy (it turned out that the woman's chef added twice as much salt or pepper to the soup). At this time, the family will know perfectly well past ask, "What? Isn't the wonton made by my mother-in-law delicious? " The groom will laugh and say, "delicious." Then bite the bullet and continue to eat. Of course, the experienced best man will grab the bowl of wonton from the groom at this time, pass the customs for him, and pretend to say something-how come the groom has more meat in the bowl of wonton than in our bowl, or we will eat it with him so hard ... and so on, and then eat a few mouthfuls symbolically. In this way, the bride's family won't eat: forget it, don't eat, and quickly change another bowl for the groom ... So, in laughter, the jubilant groom ate this bowl of unforgettable happiness wonton with everyone's good wishes. Tasting the true meaning of Hancheng wonton, my ears can't help echoing the beautiful ballad that Chengbaoshan casually read out:

Clear water and white flour,

One rolls down, in most cases.

The left and right folding knives are used for cutting,

Noodles become lotus petals.

You pinch one, I pinch three,

There are thousands of butterflies being pinched.

Line up, line up,

See the wings still flapping.

……?

Hancheng sesame seed cake

Hancheng sesame seed cake is delicious and famous in Guanzhong. The cake is round, and the main ingredients are white flour, cooking oil, sesame seeds and seasoning. The method is elaborately made: firstly, the mixed white flour is drawn into a flat strip, then the edible oil and seasoning are added, then it is rolled into a circle, sesame seeds are pressed on the center of the circle, and then it is put into a special iron pot to be branded with oil, and then it is baked by the coke fire under the pot. Sesame biscuits are layered, yellow in color, crisp and delicious, and people especially like to eat hot and cold? .

? Shaanxi people call sesame cakes steamed buns, telling a joke that xi tour guides often say: It's time for lunch. Do you want jiaozi or steamed bread? Those who don't understand Shaanxi dialect think "sleep or touch." Haha, that's a joke.

? Northwest people like pasta very much, and the varieties of steamed buns are ever-changing. In addition to Baiji steamed bread, it is crisp and tender, and steamed bread is also very special, because steamed bread is not soaked, but "boiled". Otherwise, how can steamed buns absorb the essence of fresh mutton soup, be firm, elastic and delicious, and keep the mutton soup fresh?

? Use good white flour for steamed bread, add yeast, water (less), repeatedly synthesize dough (very important), (because I can't do it, I can only talk about it), wake up for a while, (I like the word wake up very much, like being a flour baby like a sleeping beauty) and completely blend with water. But I don't want the dough to ferment. Turn into a dead bread. Then bake it in the fork of the cake. Outside is a layer of white and sometimes a little burnt dough, and inside is a layer of core with a unique smell of wheat flour. But remember, in fact, the buns used for making buns are raw and can't be eaten. It should be indigestion. Outsiders wrap up the buns they can't eat and say that it is common to go back to eat at night. We will convince each other that we can't eat without cooking.

I hope it helps you. This is a delicious food in my hometown. I often dream about it. Hmm. How interesting