What kind of food is "cold fish"?

Cold fish is a kind of farmhouse meal in Shaanxi, which is usually eaten in summer, which can refresh the mind and relieve summer heat.

The method of cooling fish is similar to mixing dough. First of all, flour is selected from yellow corn (corn), a special product of Guanzhong, and ground into corn flour. Add water to the corn flour in the pot and stir it into a corn paste, which can be sticky and must be free of bumps. In addition, you can also add a small amount of flour to corn flour to make it, which will be thinner than corn flour.

It is best to use a firewood stove, because firewood is not strong and it is not easy to cook. After the water boils, pour the paste into the pot and keep stirring, and pay attention to the consistency of the paste in the pot. If it is too thin, sprinkle corn flour evenly into the pot while stirring. When stirring, it is best to stir in 1 direction. If it is too thick, add a little water while stirring. To taste smooth and delicious, the key lies in a dripping word. The more you stir, the more evenly you can make it into a thick paste. Remember that the fire in the stove should not be too big to prevent the bottom of the pot from being burnt. Once the whole pot is burnt, it will smell burnt.

Then take a big pot, half a pot of cold water, scoop out the paste from the pot, and leak the paste into the pot with a colander. When leaking, pay attention to the circular motion of the colander slowly along the basin to prevent the paste from leaking to one place. If the colander hole is large, the cold fish will be thicker and the details of the hole will be thinner. You can see that after the colander is introduced into the basin, if there is too much paste in the basin, you can use 1 large basin. At this time, the water in the basin will warm up because of the heat, so it is necessary to pour out a little warm water and change it into cold water.

Generally, there are two kinds of soups, 1 is pulp vegetable juice (some pulp vegetables can be added appropriately) and 1 is vinegar juice, which is made by mixing pulp or vinegar with water, adding seasonings such as oil, salt, allspice powder and ginger, and cooling.

The best side dishes are fried leeks and raw garlic paste. The unique fragrance of leek will make the taste more fragrant.

When eating, take out the cold fish with a colander, empty the water, put it in a bowl, add soup and side dish oil, and it tastes delicious.

Slurry is a famous traditional dish with a long history, which is said to have started in the late Qin Dynasty.

The syrup turned pale white and slightly sour. If you directly scoop it out and drink it with a little sugar, it will be sweet and sour. It is nutritious and can relieve summer heat and quench thirst.

Slurry, also known as acid pulp. After the millet is cooked, soak it in cold water for five or six days, and the taste will turn sour, with white flowers on the face. Drink water to take medicine. But if it is soaked in ruins, water will be harmful.

As for the name of starched vegetables, we have to start with the name "starched water surface". It is said that during the Chu-Han War, a couple named Liu opened a small noodle restaurant in Xicheng (now Zhongdutai in Hanbin District). One day, I suddenly heard that my mother-in-law who lives in the mountainous area of Jiang Nanan is seriously ill. The young couple is a dutiful son. She was anxious to visit. Her husband put the washed cabbage in the jar, but his wife accidentally poured the hot noodle soup into the jar, so she quickly closed the shop and crossed the river.

A few days later, as soon as the young couple came back, they went into the shop. They saw two gentlemen, an old man and a middle school student, coming into the shop, shouting for noodles. The young couple said that they didn't cook meat dishes, but only cabbage. If they can make do, they can cook them. The gentlemen agreed. The shopkeeper went to the jar to get the cabbage, but found that the cabbage was soaked in sour soup, which was green and yellow, and the acid was fragrant. The shopkeeper cooked noodles, poured sauerkraut soup and served them to the guests. When they tasted it, it was delicious. They repeatedly praised it as a bowl of hot and sour noodles, and each of them continued with a bowl. After eating, the two talked, and the old man said, "Master, I didn't expect Inspector Xi Cheng to eat such delicious food." Middle-aged humanity: "This road is amazing, and Xicheng people are so delicious." They asked the shopkeeper, "What kind of noodles is this? It's delicious. " In order to please the host, he bowed and said, "Please give the guest a name." At the request of the shopkeeper, the old man said smoothly: "Paddle surface." The shopkeeper clapped again and again. Later, the shopkeeper inquired that the old man was an adviser Xiao He and the middle-aged man was Hanwang Liu Bang. Since then, Ankang has been called "plasma".

According to folklore, at the end of the Eastern Han Dynasty, the yellow turban insurrectionary troops arrived in Ankang, and some of them were forced to climb to the top of Niu Shan (now Huayuan Township, Hanbin District) due to the encirclement and pursuit of government troops. When they met rebel soldiers without food in hot weather, they picked wild vegetables on the mountain to satisfy their hunger. One day, as soon as the wild vegetables were put into the pot, the government killed them, which led to the total annihilation of the rebels. The loyalists retreated, and people around him went up the mountain to bury the rebels' bodies ... They found wild vegetables in the pot, and everyone put a leaf in their mouth to express their memory of the dead rebels. However, when I found it sour and fragrant, I went home and did the same thing, using boiled vegetables to express my memory of the rebels. Therefore, starchy vegetables spread among Ankang people.

There is a story in the Tang Dynasty: Because Ankang is rich in gold, Emperor Taizong sent his nephew Cai Li to Jinzhou (now Ankang) to supervise the production of gold. Cai Li's chef Chen Shi made good use of Ankang's boiled vegetables to make a change, which won the appreciation of Cai Li. In the second year of Li Caiju's well-being, the court sent a maharaja to inspect Jinzhou. The maharaja ate a lot of fish and meat for several days, and he didn't know what to eat. At the banquet hosted by Li Caiju, Chen Shi served a pot of vegetarian dishes prepared with slurry soup. After the maharaja tasted it, his appetite increased greatly. During the dinner, he praised the dish and told the chef to take it back to the capital. After Chen Shi introduced them one by one, the princes enjoyed them face to face. This move was passed down as a much-told story: "A pot of water soup and thirty taels of silver."

In Tianshui, there are many legends related to slurry water, and the most popular one is an event when Zhuge Liang came out of Qishan in that year. The story tells that Zhuge Liang led the Shu-Han army to Tianshui, but because of the dry weather and hot summer in Gansu, many soldiers were vomiting. In desperation, it was suggested that these soldiers suffering from heatstroke should drink some local soup called mud. As a result, after three or two days, the sergeant who suffered from heatstroke recovered quickly. Seeing this, Zhuge Liang asked the sergeant Shu Han to pile up his hometown when he went out and let them fight against Cao Wei's army. This is the origin of Zhuge military base, one of the eight scenic spots in Tianshui.

Ointment can clear away heat and fire, and it also has special curative effect on some diseases. For example, the serosity made of celery can reduce and stabilize hypertension, and the serosity made of chicory has the effects of dehumidification and diuresis, removing blood stasis and swelling, invigorating stomach and appetizing. The syrup made of alfalfa has the functions of clearing away heat and promoting diuresis, stopping bleeding and relieving asthma, and regulating spleen and relaxing bowels, and can be used for treating diseases such as night blindness, rickets, gastrorrhagia, hemorrhoids, cough and asthma, metrorrhagia, threatened abortion, and urinary calculi. The slurry made from Achnatherum splendens has a special taste. The vegetables in the pulp are called sauerkraut.