In order to ensure that the soup is clear, it is best not to add soy sauce and oily chili peppers. The paste chili noodles should be added according to everyone's taste. The original soup should be ad

In order to ensure that the soup is clear, it is best not to add soy sauce and oily chili peppers. The paste chili noodles should be added according to everyone's taste. The original soup should be added with an appropriate amount of salt. If it is not flavorful, add more according to taste. This becomes a bowl of authentic beef noodles. Have you learned it? Now you can start doing it.

2. Red oil rice tofu

Rice tofu is also a very recommended snack. Some people will say when they see the title, why is it tofu again? Guizhou people like to eat it so much. ? In fact, you are all wrong. Rice tofu is not actually tofu. Although it looks like tofu, it is actually made from rice ground into pulp, not soybeans like tofu. This snack is famous in Sichuan, Hunan, Guizhou and Hubei regions.

Don’t think that red oil rice tofu is very spicy. In fact, it is just red oil. The red oil is very fragrant. It is the oil in chili peppers. It is an oil that will not make you feel greasy after eating it. Fried rice tofu is one of the most popular special snacks in Guiyang and even Guizhou. It has crispy soybeans, crispy peanuts, tender rice tofu, sweet bean sprouts, strong black kohlrabi flavor, red oil and spicy taste, which can relieve summer heat and relieve cravings.

Summer is the most popular time for red oil rice tofu. When people are walking around or traveling, they can’t go without a bowl of red oil rice tofu to satisfy their cravings. Families often buy it for lunch, cold dishes, Eat as a late night snack. As long as you go to the vegetable market and weigh one or two kilograms of rice and tofu, and add some seasonings, the family can have a delicious meal. Just talking about it makes me drool. It’s actually not difficult at all to make such delicious rice tofu.

The raw materials are also very common, including rice, soybeans, lime, red oil, onions, ginger, mung bean sprouts, peanuts, pickled radish, black kohlrabi, sesame oil, soy sauce, garlic, vinegar, and MSG. , these materials are all the materials for making rice tofu, and the production is even simpler. Now let’s learn together.

The first step is to make rice tofu. When making it, you can make more. If you can’t finish it, you can put it in the refrigerator. First, wash the prepared rice and soak it for 4 hours. Wash the soybeans. Soak for 5 hours, then use a stone mill to grind it into a slurry. The ratio of rice/soybeans/water is generally 1:0.5:4. After grinding, put it in a pot and bring it to a boil. Cool to about 50 degrees and add a little lime water to make it. Stir evenly before use. Take it out in an enamel basin and let it cool completely to serve as rice tofu. Isn't it very simple? The first step is so simple.

Then start making the ingredients. If you like peanuts, fry the peanuts until crispy. If you like soybeans, soak the soybeans and fry them until crispy. Then prepare some onions, cut them into chopped green onion and ginger. Chop into fine pieces, mince garlic into minced garlic and float in a little cold boiled water, blanch mung bean sprouts in boiling water and drain, pickle pickled radish and cut into small dices, chop black kohlrabi into fine pieces. The ingredients are almost complete.

The next step is to stir. First prepare a bowl, cut the rice tofu into square strips with a knife and put it in the bowl, pour red oil on it, add onions, ginger, mung bean sprouts, fried peanuts, Fried soybeans, pickled radish, black kohlrabi, sesame oil, soy sauce, garlic, vinegar, MSG, mix well and enjoy. Isn't it very simple? Just do it quickly.

3. Tofu dumplings

If you go to Guiyang without eating tofu dumplings, it really doesn’t mean you have been to Guiyang. Although Guiyang has a variety of snacks, some old Guiyang people must still remember this before liberation. A jingle about Guiyang snacks goes like this: "Tofu dumplings with intestines and prosperous noodles, lotus leaf glutinous rice cakes and cake shops; first-class big buns brushing the head, and steamed wontons with great masters?" Doesn't it sound very smooth? As for the tofu dumplings referred to in this "jingle", it's a long story. The tofu dumplings were founded in 1874 by Leijia Tofu dumplings. The cultural background needs to be introduced properly at this time.

According to legend, in the 13th year of Tongzhi in the Qing Dynasty. After the death of Emperor Tongzhi, the imperial court issued a three-day ban on slaughter throughout the country, and officials and citizens were not allowed to eat meat. Guiyang, located on the southwest border, is no exception. After the ban on slaughter was issued, the business of tofu workshops became booming. At this time, Lei Duanzao and his wife Lei Santai, who lived in Guiyang and made a living by opening a tofu workshop, saw this as a good opportunity to expand their business. They thought that since the government did not allow people to eat meat dumplings, they might as well use tofu to make dumplings.

So, they tried to make tofu by adding appropriate amounts of salt, alkali, spices, chopped green onion and other seasonings. After mixing thoroughly, they kneaded into walnut-sized balls and then fried them in a vegetable oil pan for sale. . Surprisingly, this little fried tofu dumpling became very popular among Guiyang people as soon as it appeared. The shrewd "Lei Santai" clearly defined the division of labor between production and management, and the business became more and more prosperous. It was at that time that "Leijia Tofu Balls" became a famous snack in Guiyang. Now it has become a famous snack in the streets and alleys of Guiyang.

But such a delicious Leijia Tofu Yuanzi shop has been located in Sanpaifang, Guiyang from the first generation to the third generation. Due to strict adherence to the strict material selection principles and production processes set by Lei Santai, business was very good until the early days of liberation. After the public-private partnership was established in 1956, Lei Congxing and his wife, the third generation of the Lei family, were transferred to different units by the government due to work needs, and this family-owned store did not open. At that time, many people felt sorry for this.

In 1960, the government called for the development of famous snacks in Guiyang. Taking this opportunity, Lei Congxing and his wife returned to their old business and restored the old name of Leijia Tofu Yuanzi. However, due to the demolition of the original store due to road reconstruction, Lei Congxing and his wife had to operate at No. 102, Zhonghua South Road at that time. Although it reopened in a narrow alley, it really proves the old saying that the old Leijia store is still packed with customers after its opening. It is worth mentioning that in 1960, Premier Zhou Enlai tasted "Leijia Tofu Yuanzi" when he visited Guizhou and praised it full of praise. This is also a very memorable old store.

How do you make this snack that even the Prime Minister thinks is delicious? It is also very simple. What can I say, Guizhou snacks use the simplest ingredients to make the most delicious food. This traditional snack is even simpler. The ingredients include soybeans, alkali, green onions, ginger, monosodium glutamate, Sichuan peppercorns, star anise, cooking oil, soy sauce, pepper noodles, chopped green onions, sesame oil, vinegar, and chili noodles

Let’s see if it is a super simple material. First of all The first step is to soak the soybeans for a period of time, grind them into pulp, and make sour soup tofu. Then add soy milk, alkaline water, green onions, ginger, monosodium glutamate, pepper, star anise and other condiments in a certain proportion, stir evenly, and then knead it into a tofu. Each round cake is as big as an egg. The fried tofu balls are brown in color and the heart is like a honeycomb.

Heat vegetable oil in a pot until it is 70% hot, deep-fry the dumplings until the outer shell turns brown, and then serve. Before eating, dip it in the soup made of soy sauce, pepper noodles, chopped green onions, sesame oil, vinegar and chili noodles. It tastes crispy on the outside and tender on the inside. It tastes delicious. Then cut two of them into short sections about 8 mm long, cut the green onions into chopped green onions, chop the ginger into minced ginger, cut the sour radish into small dices, add soy sauce, vinegar, sesame oil, minced ginger, Sichuan pepper powder, and simmered chili noodles and mix it. Dip in water and set aside. Serve with the prepared dipping water. That’s it. Isn’t it super simple? This is really the simplest snack recipe.

4. Bean paste nest

Dousha nest is also a traditional snack in Guiyang. Golden in color on the outside, crispy on the outside and soft on the inside, glutinous and refreshing. The taste is golden on the outside, crispy on the outside and soft on the inside, with a good balance of sweet and salty. Boil red beans or kidney beans in a pot, mash them into bean paste, add salt or sugar according to personal preference, bread them with glutinous rice into a steamed bun shape, and fry them in an oil pan until golden brown. Many children like to eat bean paste nest very much. They will buy one and eat it on the way home.

The ingredients for this are also very simple. Just prepare 500 grams of glutinous rice, and then prepare 1 gram of kidney beans for seasoning, appropriate amounts of vegetable oil, salt, monosodium glutamate, pepper powder, ginger foam, chopped green onion, etc., as well as appropriate amounts of sugar or pepper and chili. . If you like to eat fried food, wash the glutinous rice first, then soak and steam it until it is half mushy and prepare the skin. Wash and cook the kidney beans until they are cooked and rub them into puree. Add salt, MSG, Stir the pepper powder, minced ginger, and chopped green onion into a filling and set aside. Divide the pounded skin into 10 pieces evenly, flatten them out, wrap the filling in the center and shape into a round shape, put it in an oil pan and fry until the surface is crispy and the color is bright. It's ready to eat when golden.

Although the method is very simple, you must not be sloppy when it comes to ingredients. When choosing glutinous rice noodles, you must choose high-quality glutinous rice.

The whole process was just beating, beating, beating.

The freshly steamed yellow cake has a fragrant aroma and can be eaten directly; after cooling, it can be sliced ??and fried, or boiled in rice wine water for consumption, because the steamed yellow cake is bright red in color and tastes delicious. It is sweet, so people have always mistakenly thought that a large amount of brown sugar is added to the yellow cake for coloring and seasoning. In fact, this is not the case. The yellow color and sweetness of the yellow cake completely depend on the long steaming. Glutinous rice is cooked and fermented for a long time in a closed wooden steamer, which decomposes a large amount of sugar. The color of the glutinous rice also changes from white to yellow, and it also becomes more and more fragrant. This is why you must eat it when you come to Guizhou. Let’s talk about the reason for Huangba. This is a must-eat snack.

After seeing so many delicious foods, have you learned how to cook them? Just use the simplest ingredients to make the most delicious food.