Excuse me, what are the specialties of Manchu?

1, sticky cake: also known as "rice cake" or "rice cake". Because it is made of sticky rice flour, it is called "sticky cake", and because of the habit of making it before the Spring Festival, it is called "rice cake". In rural areas, rhubarb rice has always been the first choice, followed by Huang Xiaomi and then glutinous rice, but the taste of rice is different. Production method: firstly, the glutinous rice is washed with clear water, drained, ground into flour when the humidity is moderate, and then the wet sticky noodles are sprinkled on the drawer layer by layer for steaming, which is the "sticky cake".

For example, when noodles are sprinkled on the steamer, a layer of beans (cooked) or bean stuffing is alternately sprinkled, and then cut into small pieces after taking out of the pot, which is called "cutting cakes". Some people scatter dates, also called "jujube cakes", according to the preferences of the people who eat them.

Manchu people in mountainous rural areas have always liked to eat "rice cakes". First of all, rice cakes can come from a variety of foods. Secondly, the rice cake is a good anti-hunger food. Especially in winter, Manchu people like to go hunting or working in the mountains. They don't eat lunch, have some rice cakes for breakfast and don't feel hungry when they go home at night.

2. Cake: Take the steamed rice cake out of the pot while it is hot, rub it with cold water until it is not hot, and then wrap it with your favorite stuffing, perilla bud, sugar and so on. Then store it in cold storage and bring it to steam when you want to eat it.

3. Fried cake: Press the finished cake into a flat shape, fry or fry it in an oil pan (not for a long time, don't paste it), take it out and store it, and then steam it in the pan when eating. The taste is unique.

4. Making a cake: I used to make soup with sauerkraut (which is more convenient in winter), and then I made other vegetable soups. After the vegetable soup is cooked, put it into the sliced rice cake and cook until it is soft but not melted. It's delicious, too

5. Oil grate cake: the raw material is wheat flour, which is adjusted with warm water and wakes for about 2 hours. Then, alum and alkali are poured into the mixed flour together with water in proportion. Then add a proper amount of salt water and knead it evenly, and then sober up for 30 minutes. Each slice is kneaded into rectangular slices with about1.50g of dough, and then 3-4 slices are cut from the middle, and then fried. After frying, the oil cake swells to a reddish color and tastes tender and crisp.

Note: Be sure to neutralize with alum and alkali, otherwise the taste will change.

6, rhubarb rice: put the rice into the pot and steam it, or put the rice into boiling water to cook it to a certain extent, remove it and steam it in the pot.

7. Millet bean dry rice: cook rice and beans separately, then mix them together, then take them out and steam them on the pot, or cook the beans until they are almost cooked, then cook them with rice, and then take them out and steam them on the pot.

8. Fishing rice: After the rice is cooked, fish it out and put it in cold water (the water temperature can be determined according to the preferences of consumers).

9. fried rice: also known as paste rice, it is to stir-fry wheat (or millet) and then use it for cooking. This kind of rice is mostly cold in summer.

10, Long Hudou: Dry rice made of rice, sorghum rice and adzuki beans. Boil adzuki beans until half-cooked, then cook sorghum rice and rice in the same pot, boil them slowly or gently, take them out and steam them. Because of its red and white, good color and taste, rice is a dragon, sorghum is a tiger and adzuki beans are harmonious, so it is called "Long Hudou".

1 1, sticky bean bag: Manchu-style pasta, washed with yellow rice or glutinous rice, soaked until fermented. After rinsing, grind it into water, hang it with gauze and drain it. Add water to mix the noodles evenly, and cook and mash the red beans to make stuffing. Wrap the bean stuffing into sticky noodles, knead it into the shape of steamed bread, and steam it in a steamer. Manchu farmers often make and store a lot of food in winter. Fishing and hunting can also be used as dry food. Folk also called "Tuanzi".

12. Sticky fire spoon: The raw materials are basically the same as sticky bean bags, except that the dough is a little soft. Put the bean stuffing into it to make a round cake, rub the pigskin in the hot iron pot and bake the round cake in the pot. Therefore, it is called a fire spoon, or fire.

13, Boloyebobo: traditional Manchu cuisine. Poirot, also known as "Boli" or "Bole". It's oak leaves. In April and May of the lunar calendar, tender and big oak leaves are collected and washed for later use. The production procedure is to grind glutinous rice or yellow rice into flour, roll it into pancakes and cook it. Then the adzuki beans are cooked and mashed into bean paste, which is wrapped in pancakes, and the Poirot leaves are washed and oiled and wrapped outside the pancakes. Steam it again, and it will become Baltic leaf cake. Peel off the leaves when eating, but the oak leaves are delicious and especially fragrant.

Some also grind sorghum rice and corn into flour, spread it on oak leaves, chop fresh vegetables such as leeks, cowpeas and kidney beans into stuffing, and steam them in a pot, also called Poirot Leaf Cake.

14, Su Ye Bobo: Soak sticky sorghum rice or glutinous rice in summer, grind it, roll it into a round cake, wrap it with adzuki bean stuffing, and wrap it with Su Ye for steaming. The leaves are picked and eaten, and the taste is fragrant.

15, Su Ye Cake: Steamed with yellow wheat, taken out as a cake, wrapped with Su Ye and wrapped with small beans. Made in July, it is both a sacrifice and an edible one.

16, Tilia amurensis wave: Tilia amurensis leaves were collected in June of the lunar calendar to make Tilia amurensis wave. The making method and eating method are the same as those of the Poirot Cake.

17, hard noodles: Manchu-style pasta. Baked with white flour and sugar. According to different ingredients, it is divided into "white sugar cake" and "brown sugar cake". According to the shape, there are "bracelets", "scorpions" and "convex covers". Do more dry food to satisfy hunger or take it out.

18. sour cake: soak rice in water, take it out during fermentation and grind it into flour. Then hang a bag with fine gauze to filter water, make a round cake, and steam it on the drawer. It tastes slightly sour and is called sour cake.

19, Qingming Bobo: Also known as "small-root rapeseed", it is named because it is more than Qingming food. The method is to clean and chop "small root vegetable" (a wild garlic plant), use vermicelli and tofu as stuffing and sorghum rice flour as skin. When wrapping, the round skin will be made into a semicircle, the outer edge will be pinched into lace, and it will be fried in a flat pan. Delicious and delicious.

20. Sandwich sesame seed cake: cooked with walnut kernel, sugar, dog milk (wild plants), pork and white flour. It tastes sweet and fragrant.

2 1, oil shuttle cake: oil shuttle, also known as "oil pull", is the oil residue refined from lard. Chop the oil spindle, mix it with corn flour, millet flour or white flour, add warm water to knead it into dough, roll it into a round cake, and bake it in a pot. It tastes fragrant but not greasy.

22. Flower cake: Mix millet flour and corn flour with water. Chop leek, cabbage and root vegetables, stop them evenly with lard and salt, make them into round cakes, grease them in an iron pot, and paste the dough with vegetables on the pot to cook. The cake is yellow-green, so it is called flower cake.

23, five-color oil cake: use dried pears, wild grapes, stinky plum cakes, milk residue, water dog milk (wild plants), hawthorn and milk, oil, honey and so on. Stir thoroughly to make it solidify. Mostly eaten in summer and autumn, fresh, tender, sweet and sour.

24, hair cake: Manchu "Nama rice cake". Mix and ferment corn flour evenly, spread it on a drawer and steam it. When eating, cut into diamonds, add honey and dip in red juice. Soft texture, sweet and slightly sour taste.

25. Slurry pouring cake: Mix glutinous rice flour or yellow wheat into paste with clear water, pour it on the paved cloth, pour the fine powder into the container below with water, then spread the sprinkled slurry on the drawer cloth, steam it and cut it into pieces, and dip it in honey or sugar for eating. It is delicate, sweet and soft. Because it is made of inverted pulp, it is named inverted pulp cake.

26. Sprinkle cakes: grind yellow rice or glutinous rice into flour, add water and mix well. Grind white cowpea into watercress, peel it with water and steam it to make stuffing. When the steamer is full, sprinkle half of the sticky noodles and spread the bean stuffing. When the steam in the pot is full again, sprinkle the other half of the sticky noodles. Cut it into cubes or diamonds when steaming. If this cake is made in the first month, red beans are used as fillings to show good luck. Because the dough has to be sprinkled twice when making, it is called spreading cakes.

27, love to eat victory bags. It is to coat the leaves with yellow sauce and shallots, and roll them with all kinds of stir-fried dishes, braised pork and small rice. According to legend, the victory package originated from the battle between Jinchuan and Jinchuan. At that time, the war was tense, and the soldiers had no jobs, so they rolled rice with vegetables and leaves. Simplify because of roughness, and win because of flexibility. So the way to eat this kind of vegetable leaf roll food is called victory bag. Later, it was introduced to the people, and the practice was more detailed. Dishes include sauce meat, pot belly, small belly, sausage, fried sesame bean curd with green beans, fried miscellaneous vegetables (frangipani, yellow flower, fungus, spinach, leek, vermicelli) and rice. First, coat the leaves of Chinese cabbage with yellow sauce and onion (or minced garlic), put the mixed paella on the leaves, wrap it up and eat it by hand. Only by eating a bag can you "never leave your mouth" and "never leave your mouth".

28. Stir-fried corn: grind glutinous rice or yellow rice into flour, cook red cowpea and mash it into bean paste. Roll sticky rice noodles into pancakes, steam them, make horns with bean paste stuffing, and fry them. It was originally sacrificed to Manchu gods in September, and later developed into a traditional food.

29, egg prickly heat: soak glutinous rice and grind it into noodles, mix eggs with honey and sugar and make up, use walnuts as stuffing, wrap it inside, fry it in pig oil, sweet and soft.

30. Small tofu: Crush soybeans, add appropriate amount of dried vegetables and water, cook in a pot, and eat with dipping sauce. Knead dough in winter, freeze outdoors, and take it with you when eating. Take a ball and heat it in the pot, which is convenient and easy.

3 1, dumplings: also known as "floating cakes". Soak yellow rice and grind it. When making, knead the dough with warm water, knead it into a flat circle by hand, and cook it in a clear water pot, so it is called dumplings. Because it floats after entering the pot, it is also called "floating cake". If it is a sacrifice to the "Buddha's mother", it should be made of whole grain new rice flour to show sincerity.

Second, porridge

32. Red bean porridge: Boil red beans to 80% maturity and add millet or corn residue.

33, mung bean porridge: use mung beans, the same practice.

34, sticky slag porridge: it is corn porridge, corn is ground into slag, when porridge is cooked, water is boiled, and the slag is washed and put in. After boiling again, remove the residue with slow fire, and add a small amount of flour alkali to make the porridge sticky and delicious. Farmers often eat it.

35. Laba porridge: use eight grains, mainly glutinous rice, mostly white sticky sorghum rice, and add red dates, peach kernels and walnuts to make little lions and villains. Laba porridge is not only delicious, but also decorated with eight treasures. As the folk proverb says, "Laba porridge is not enough. After eating Laba porridge, there will be a bumper harvest next year. "

36. Xiaomi porridge: This kind of porridge has high nutrition, strengthens the spleen and nourishes the stomach, and is a favorite food of Manchu people. Wash the millet and add some water to cook it.

37, millet mung bean porridge: first put mung beans in the pot until cooked, then add millet to cook. This kind of porridge is mostly eaten in spring and summer, which is not only nutritious, but also can reduce fire.

38. Rice bean porridge: It is also called "big slag porridge" because rice slag is bigger. Put the big corn residue and Mi Dou (you can put them in according to your favorite beans) and cook them in a pot. It should be pointed out that this kind of porridge (with heavy taste) cooked in the big hot pot used in the countryside in the past is obviously different from the taste cooked in the modern pressure cooker.

39. Corn and winter melon porridge: Cook corn residue in a pot until it becomes soft, and then put it into a small piece of dried old corn melon about 3-5 cm long. This winter melon porridge is sweet and delicious.

The production of melon strips is very simple. You can dig out the inner pulp of the autumn-ripe old wogua, cut the melon meat into small strips, dry it in the sun and take it at any time.

40. Sticky porridge: Wipe off the unpolished green corn with an eraser and turn it into a small paste with skin. Then add an appropriate amount of water, add old watermelon slices (strips) and cook together.

4 1, ant egg sauerkraut porridge: put the millet in the pot until it becomes beads (the rice is half cooked after boiling, but don't even touch it), then take it out, put it in the pot and sprinkle with raw bean flour (miscellaneous beans), shake it until the rice grains touch the noodles and become large particles, and then put it in water to cook with shredded sauerkraut. What is dry is porridge, and what is thin is soup. It tastes sour, delicious and invigorating the stomach.

42. Almond porridge: grind bitter almonds into flour (no oil extraction), dilute them with cold water, peel them, put them in a pot and cook them with a big ladle until they are sweet but not bitter, then put the washed millet in the pot and cook them with fresh beans or cooked soybeans cut into small pieces.

However, it should be pointed out that boiled almond soup must be kept well, otherwise it will be toxic. The porridge made of extruded kernel oil will reduce its flavor.

Third, vegetables.

43. Sauerkraut hot pot: Manchu people are used to pickling sauerkraut in winter. Every winter, cabbage is soaked in hot water, pressed into vats and squeezed with heavy stones. When the vegetables are sour, take them out one by one to ensure that sauerkraut is eaten every winter. Sauerkraut can be used to stir-fry white meat with sauerkraut, stew tofu with sauerkraut, knead dumpling stuffing and make steamed buns, all of which are fresh, sour and refreshing, but Manchu people like hot pot with white meat with sauerkraut best.

44. White meat: or "white cook the meat". Cut the pork into large pieces, cook it in a pot, cool it, take it out of the soup, cut it into thin slices, put it in a plate, and dip it in soy sauce, chives, Chili oil and garlic paste. Delicious, smooth and palatable, fat but not greasy.

45. Stir-fry white meat: cut the cooked pork into thin slices, drain the water, stir-fry with soy sauce in a hot oil pan, and then stir-fry white meat.

46, casserole white meat: Manchu-style dishes. Slice pork belly, shred sauerkraut (or cabbage) and put it in a casserole, add salt and rice, hold the soup, boil it, then simmer until soft and rotten, and add some coriander. Eating in winter is fragrant and cold.

47. Blood sausage: When killing animals, use a basin to collect blood, pour the blood that condenses into blood clots into the washed pig sausage by hand, tie it tightly, and put it in a pot to make blood sausage.

48, jar meat: cut the boneless pork belly into small pieces. Stir-fry lard with sugar first, then stir-fry meat with flour paste, onion, ginger and soy sauce, finally add water and salt to boil, pour into a jar and seal, and simmer until the meat is crisp and rotten. The juice is thick and delicious.

49. Tiger skin meat: Also known as "red scissors", take a piece of pork with skin and boneless, cut it into a "well" shape with the same thickness as the skin, blanch it with clear water, add onion and ginger to cook it until it is half cooked, take it out, wipe the meat clean, paint it with sugar, fry the skin to golden brown with cooked oil, add seasoning, cook it in a pot, and pour juice for eating. Because of its various shapes, it is named tiger skin meat.

50. Pig elbow: fork the pig elbow (hoof) on the iron fork, burn the skin into golden brown with charcoal fire, soak it in wet water for a while, scrape it clean, add seasoning and cook it. Eating food dipped in Chili oil and leek sauce is fat and tender but not greasy.

5 1, Fried meatballs: Chop pork into mud, mix well with egg white, flour, onion, ginger and salt, knead into grape-sized meatballs by hand, and fry in hot oil until golden brown. When eating, it is served with tiger sauce, which is tender outside and dry inside, and tastes delicious.

52. Pork stewed vermicelli: Cut pork strips with skin into quadrangles, or cut thick slices of meat according to the preferences of consumers. When the meat is cooked, add vermicelli and stew together. You can also cook the vermicelli separately and mix it into the braised pork pot for a short time (for the vermicelli to taste). According to the preferences of consumers, you can also put less frozen tofu bubbles, fresh tofu and bean balls in the stew.

53. Hot pot: Manchu people like to eat hot pot in the cold season of autumn and winter, and like to use casserole and copper pot to keep the original flavor. The bottom of the pot is covered with shredded Shanghai noodles, shredded tofu, meatballs, shredded sauerkraut and gourd strips, and the surface is covered with a layer of fried meat slices, which can be eaten after boiling.

54. Hot pot: casserole and copper pot were used before, but now electric pot is used. Put the seasoning in white water, and after boiling, put the favorite food such as raw meat slices into the pot little by little. After cooking, take out the seasoning (such as sesame sauce, seafood juice, etc.). ) eat.

55. Roast venison: Slice fresh venison, add seasonings such as soy sauce and mix well, put it on a special wire grate on charcoal fire, and turn the pork slices over the grate for barbecue. There is no seasoning, and the venison is roasted and then dipped in seasoning. Not only delicious, but also a great tonic.

56. Stir-fry snowflakes: The bean dregs extruded from tofu are mixed with chopped green onion, favorite side dish foam and a little salt. After frying in the oil pan, the color is white with green.

57. Stir-fry fragrant white flowers: the method is the same as "stir-fry snowflakes", but instead of squeezing out the bean dregs of soybean milk, the raw soybean milk is ground, scalded with boiling water and pressed into tofu blocks. This kind of puree tofu without bean dregs is called "slag tofu" by the people. The dishes fried with this kind of slag tofu are sweeter and more delicious than "fried snowflakes", so it is called "fried fragrant white flowers".

58. Sauté ed sauerkraut with shredded pork: Sauté ed sauerkraut with shredded lean meat.

59. Stir-fry Shan Ye: Stir-fry all kinds of wild vegetables in the mountains, or stir-fry them with meat.

60. Fried dried tofu: Cut the tofu into small pieces, soak it in salt water, cool it, cut it into shreds, and fry it for expansion.

6 1, mixed with dried tofu: cut the tofu into small pieces, dip it in salt water, and cool until it is half dry. When in use, it is shredded, and seasonings such as shredded onion, soy sauce and sesame oil are added.

Fourth, soup and tea.

Manchu people have the habit of drinking tea in the morning and soup before meals. There is a saying that "drinking soup before meals will never hurt you". A cup of tea before meals, a few mouthfuls of soup or homemade "paste rice tea" is good for fitness.

62. "Bangmi Tea": It is a sweet soup made by using the method of Item 40 in this paper, further diluting, without adding watermelon slices (strips) and adding appropriate amount of sugar; If you add salt, it becomes a salty soup.

63. "Paste rice tea": Stir-fry sorghum or corn and boil (brew) water as tea. If you like sweet drinks, you can put sugar (not brown sugar).

64. The practice of "Mi Hu milk tea" is the same as item 60 in this section, except that fried rice noodles are boiled (soaked) with milk.

65, ant egg sauerkraut soup: the practice is the same as 4 1 item, more than "ant egg porridge".