How to make snacks! ! ! !

Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack.

Ingredients: 500g of round noodles, 50g of Chili oil, 50g of soy sauce, 50g of onion, 35g of sesame paste, 2.5g of monosodium glutamate, 0g of Sichuan food100g, 20g of melted lard and 20g of sesame oil.

Cooking method:

1. Wash the eastern Sichuan cuisine slightly, cut it into fine powder with the onion, and put it in five bowls, and then put other seasonings in each bowl for later use;

2. Boil the water in the pot, and cook the noodles in the pot and eat them in bowls.

The most famous Dandan Noodles is Dandan Noodles, which was founded by a street vendor named Chen Baobao in Zigong at 184 1. It was originally named after peddling along the street with a burden on its back. Dandan Noodles, who used to walk around in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

Red oil wonton soup is a famous snack in Chengdu, Sichuan. The dough bag is filled with meat, and after cooking, it can be eaten by adding seasoning such as clear soup and red oil. This snack is fresh and delicious, and the soup is slightly spicy and fragrant. Wonton is called by Sichuanese. Wonton is found all over the country, and red oil wonton is one of the most famous varieties.

Its raw materials are: fried skin 20 pieces, minced meat 50g, cooking wine 10g, Chili oil, soy sauce, sesame oil, refined salt 3g, monosodium glutamate 2g and chopped green onion 20g.

Cooking method:

1. Mix minced meat with refined salt and cooking wine, and wrap it with wonton soup skin to make wonton soup;

2. Put Chili oil, soy sauce, sesame oil and monosodium glutamate into 4 bowls respectively and sprinkle with chopped green onion;

Put some water in the pot and bring it to a boil. Cook in a pot until it floats. Pick it up and put it in a bowl to eat.

Red oil wonton is a famous snack in Sichuan and a traditional snack in China. It is called wonton in Guangzhou, clear soup in Jiangxi and wonton in other parts of China. Wonton appeared in China more than 2,000 years ago, and it is very popular in many ethnic groups and regions, so its name and eating method are different. In addition to cooking, it is frying and frying, and the taste is different.

Cold noodles with shredded chicken is a traditional snack in Sichuan with a long history and great influence in Sichuan Province. In recent years, it has spread all over the country, especially in the vast areas in the north.

Method of making cold noodles with shredded chicken: noodles made by machine are boiled in boiling water. Don't cook too soft. Take it out while it's hot and put it on the chopping board. Sprinkle a little cooked vegetable oil, shake it and cool it quickly until it doesn't stick to the other side and has cooled down. It becomes cold noodles.

There are many ways to eat cold noodles:

(1) Cold noodle of mung bean sprouts: blanch mung bean sprouts with boiling water to keep them crisp and tender, put them in a bowl, cover them with cold noodle, and sprinkle with flavor juice made of pepper noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil;

(2) Cold noodles with shredded chicken, the basic method is the same as cold noodles with mung bean sprouts, except that shredded chicken is added to the noodles after cooking;

(3) Three-silk cold noodles, cooked shredded chicken, shredded ham and shredded pork.

The characteristics of cold noodles are: multi-flavor blend, refreshing and delicious, and noodles are strong, which is a good summer product.

Three-in-one mud is a famous snack, which is popular in western Sichuan. It is characterized by crisp sesame oil, sweet but not greasy, waxy and refreshing, rich in nutrition, and unique with "red cabbage".

Method: stir-fry glutinous rice, black beans and sesame seeds, grind them into fine powder, and put them into boiling water to stir them into paste. Put the melted lard into a copper pot, heat it, add 35 pieces of mud (depending on the number of customers, but not more than 10 pieces), sesame seeds, peanut kernels and walnut kernels, stir-fry with low fire until crisp and fragrant, add sugar and various candied grains, and stir evenly.

Sanhe mud is named after the use of three main ingredients and the finished product is muddy. This product was created by Dong Shushan in Chengdu more than 50 years ago, and then operated by Gu Sweet Shop, so Chengdu people also call it "Gu Sanhe Mud".

Now Sanhe Mud has many operators in Chengdu, but all of them are Gu dessert shops and Xueyuan dessert shops.

Zi Yuan, a two-flavor pearl, is bright in color, beautiful in appearance, waxy and moist, and suitable for both salty and sweet.

Raw materials preparation: 500g glutinous rice, jujube paste stuffing 100g, clean chicken 100g, 3 eggs, 50g raw flour, half sausage, 50g cooked winter bamboo shoots, 50g shredded coconut, appropriate amount of ginger and appropriate amount of chopped green onion.

The production technology of double-flavor pearl Zi Yuan is as follows:

1. After washing glutinous rice, soak it in clear water (long time in winter and short time in summer), take 400g, add egg liquid and green body while it is hot, and let it cool;

2. Squeeze the jujube paste stuffing, make chicken into granules, cut sausage, ginger and winter bamboo shoots into small granules, fry them in a pot into three fresh fillings, add chopped green onion and let them cool;

3. Wrap the glutinous rice blank with sweet and salty stuffing and the remaining soaked rice, steam it in a cage (5 minutes), then take it out of the cage, and evenly wrap the sweet stuffing with shredded coconut.

4. Dress beautifully.

Deng Ying beef is a traditional dish in Daxian County, Sichuan Province. Beef slices are as thin as paper, red and bright, spicy and crisp. Chew them carefully and have an endless aftertaste.

According to legend, more than 65,438+0,000 years ago, Yuan Zhen, a poet who served as a court supervisor in the Tang Dynasty, was demoted to Tongzhou Sima for offending eunuchs and conservative bureaucrats. One day, Yuan Zhen went to a hotel to drink. The beef slices in the appetizer are thin and fragrant, and there is no residue in the entrance. He was deeply impressed and immediately named it "Deng Ying Beef". Light and shadow, that is, shadow play, uses light to project the silhouette of a person made of animal skin or cardboard onto the curtain. Calling this kind of beef "light and shadow" means that its meat slices are thin enough to reveal objects under the light, just like the curtain in a shadow play.

During the Guangxu period of Qing Dynasty, a group of people named Liu lived in liangping county, Sichuan Province, and made a living by burning and braised pork. At first, the spiced beef slices he made were thick and hard, chewy, and easy to plug, and the market was not smooth. Later, Liu thought day and night and improved step by step. He cut the beef into big and thin pieces, salted it first, then roasted it on the fire, and sprinkled sesame oil when selling it. This kind of beef is crispy and delicious, which is very popular in the market. The businessman surnamed Liu made a fortune because of his prosperous business. Others saw that it was profitable and copied it one after another. Deng Ying beef has gradually become a famous product in Sichuan.

The ingredients and production method of Sichuan Deng Ying beef are as follows: after selecting the yellow cattle, the legs are clean and lean, without touching raw water, the fascia is removed, the joints are neatly trimmed and cut into very thin chunks. Wipe the sliced meat with fried and ground salt, roll it into a tube, put it in a bamboo basket and put it in a ventilated place to dry the blood. Spread beef jerky slices on the back of the bamboo basket, put them on charcoal fire to dry the water vapor, put them in a cage for half an hour, then cut the meat into pieces one and a half inches wide with a knife, steam them for another half an hour, and take them out to cool. Cook the vegetable oil, add a little ginger and pepper, and move the oil pan away from the fire. 10 minutes later, put the pot on the fire again and take out the ginger and pepper. Then spread the rotten sauce evenly on the beef slices and fry them in the oil pan. When frying, stir gently with a shovel. After the beef slices are fried thoroughly, move the oil pan away from the fire and take out the beef slices. Leave the cooked oil in the pot, add the spiced powder, sugar, pepper noodles and pepper noodles on the fire, add the beef slices and stir well, take out the pot, add monosodium glutamate and cooked sesame oil, mix well and cool.

Smoked duck is a famous snack in Sichuan, which has a great influence in western Sichuan.

The basic production method is: select ducklings born in that year, slaughter them, remove feathers, gut them, wash them, remove wing tips and duck feet, add salt and marinate them overnight, boil them in boiling water until the skin is tight, take them out, smoke them in Shanghai, smoke them with straw until they are brown, cook them in a pot, and change knives and plates when eating. It is extremely important to prepare brine for smoked duck. Use old bittern, and add timely spices, salt and sugar every time. When making brine, the ducks should be fully pressed into the brine with heavy objects. Generally, the marinating time is about 20 minutes, which will affect the quality of duck meat.

Smoked ducks are most suitable for autumn production, because raw ducks have grown up and are suitable for being fat and thin at that time. Smoked duck is also a must for Mid-Autumn Festival. The most famous places in Chengdu are Huzidong and the roast duck restaurant next to Wang.

Features of smoked duck: golden red color, tender meat and strong smoke.

Pork lung new Chili sauce

According to legend, in 1930s, Guo Chaohua and his wife in Chengdu set up stalls to sell lung slices along the street. Because of their fine production and unique flavor, they were deeply loved by the masses, hence the name "husband and wife lung slices". Later, it developed into a store operation, and the raw materials were changed from the original lungs to meat, heart, tongue, belly, head and skin, which improved the quality and became one of the famous dishes in Sichuan.

The preparation method is as follows: clean beef and beef offal, blanch them thoroughly, put them in a pot, add old bittern and spice bags of pepper, cinnamon and star anise, and cook them for about two hours with slow fire. Cut the cooked beef and beef offal into pieces and put them in a plate; Scoop some old brine, add monosodium glutamate, Chili oil, soy sauce and pepper powder to make a flavor juice, pour it on beef and beef offal, and then sprinkle with crispy peanuts and sesame noodles.

Husband and wife lung tablets are characterized by spicy and fragrant taste.

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 plump drake that comes on the market 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", which is especially delicious for people who eat it.

Hot and sour soup is Sichuan home-cooked soup. Made of shredded pork, tofu, winter bamboo shoots and other materials through clear soup. Its characteristics are sour, spicy, salty, fresh and fragrant. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion, which is very popular and widely circulated throughout the country.

The raw materials for making hot and sour soup are: tofu 30g, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, eggs 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate and pepper 65438.

Cooking method of hot and sour soup:

1. Cut tofu, mushrooms, sea cucumber and squid into filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with high fire, thicken wet starch, and add chopped eggs with low fire;

2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl.

The biggest feature of Sichuan cuisine is its seasoning, diverse tastes and subtle changes. Sichuan cuisine is good at seasoning with pepper, pepper, pepper, bean paste, vinegar and sugar. Through different proportions of seasonings, there are 23 kinds of commonly used flavors, such as fish flavor, homely flavor, sour and spicy flavor, spicy flavor, litchi flavor and strange flavor, among which 13 kinds are related to spicy flavor, all of which are thick and mellow. The so-called "one dish is blind, and ten thousand dishes are fresh."

Oil cake with instant noodles is a traditional snack, which is often used as breakfast and has a great influence in western Sichuan.

The practice of scalding oil cake: beat brown sugar into paste with a wooden stick, add flour and lard and knead it into a uniform filling; Slowly add flour into boiling water, fully stir until it matures into hot water dough, take it out of the pot and cool it, add appropriate amount of flour and knead it evenly, and tear it into 50g each; Press the medicine into dough, wrap it with brown sugar stuffing, roll it into strips with a length of 8 cm and a width of 5 cm, press it into the shape of ox tongue, and fry it in oil pan until golden brown.

Hot flour cake is crispy outside and tender inside, sweet and refreshing, cheap and good, and it is a good snack. Snacks should be eaten while they are hot, because the sugar filling is flowing, which is also called "live sugar cake".

Hot and sour tofu is a famous local snacks in Chengdu and Leshan, Sichuan. Tofu pudding used to be operated in the form of shared rent, which is very popular in both urban and rural areas. It is a folk snack with a long history.

To make tofu, you need to choose the best soybeans, soak them in well water or river water, then grind them into slurry, filter the bean dregs, boil them and pour them into wooden barrels for later use. Take the glazed green sand jar, put sweet potato starch and gypsum water mixed with water, pour it into boiled soybean milk, and let it solidify into tofu.

Hot and sour tofu is a kind of tofu, which is made of soy sauce, vinegar, Chili noodles and monosodium glutamate. Add pre-cooked tofu and sprinkle with bean sprouts, crispy soybeans, kohlrabi and chopped green onion. Hot and sour tofu pudding tastes hot and sour and salty. Tofu pudding is fresh and tender, with crisp and fragrant ingredients, strong and spicy taste and unique flavor.

Hot and sour tofu pudding is a famous snack in Chengdu Tandouhua Noodle Restaurant.

Xufu aged rotten eggs are produced in Yibin, Sichuan. The eggs are soft and tender, bright red in color, long in fragrance and rich in nutrition.

According to legend, during the Tongzhi period of the Qing Dynasty, there was a Chinese doctor outside the west gate of Xufu who liked to drink cellar wine as a way to keep fit. In order to prepare wine for a long drink, he brewed cellar wine every year and used to put a few duck eggs in the wine to prolong the storage time of cellar wine. Once, he found that duck eggs were soaked in cellar wine, and the eggshells softened and fell off, and the egg membranes were intact, with pleasing colors, fragrance and delicious taste. So, he told his relatives and friends about this discovery and tasted it together. The eaters all called it beautiful. Afterwards, everyone scrambled to copy, which was the earliest "telling the family to ruin the egg." In the Guangxu period of Qing Dynasty, Xu Fu's defective eggs began to be produced commercially, and the quality was greatly improved. By the early years of the Republic of China, the production technology and flavor characteristics of Xu Fu's rotten eggs had basically taken shape and had a certain production scale. Only four bad guys' workshops, namely Daoxiang Village, Sun Zhixiang, Wuxiangzhai and Tianfu Seven, have an annual output of more than 200,000, and their products are sold to Sichuan, Shanghai, Hong Kong, Macao and Nanyang.

Yibin's "Xu Fu Old Bad Guy" is made of fresh duck eggs after bad pickling. In the process of pickling bad eggs, there are three processes and more than a dozen processes, among which the process of knocking eggs is the most stringent. You must tap the eggshell gently with a bamboo stick with a thick little finger, and the eggshell is slightly broken and the egg membrane is intact. It takes one year from production to storage, and it tastes better after more than three years.

The way to eat "Xu Fu's old rotten eggs" is very special: first put the rotten eggs in a plate, add some sugar, then drop a little white wine and stir them with chopsticks. After eggs, sugar and wine are integrated, you can eat slowly and drink slowly. The taste of wine is very unique.