Is there anything delicious in the local area? What is the specific method? Can you do it?

My hometown is Anlu City, Xiaogan District, Hubei Province, an ancient city with a long history. I heard that it used to be called De 'an House, and it was called Yunziguo in history. Hubei cuisine, represented by Yunxiang cuisine, refers to Anlu local cuisine and Xiangyang cuisine. Every family in Anlu prepares all kinds of delicious food during the Spring Festival every year.

20 years kitchen experience, 100 unforgettable food, please find a kitchen to print food; Answer every question with your heart, show you the way and add color to your life. Fresh tofu and dried bean curd are one of the favorite specialties of Anlu people. I remember when I was a child, every family began to plan to burn tofu brain, because it was time-consuming and laborious to burn tofu brain, and it was all made by hand, which required many processes to complete. It usually takes about three or five people. In rural areas, neighbors or relatives often help each other. Before preparing to burn tofu brain, you must first look at the weather forecast and choose a sunny and stable weather. The specific method is as follows.

Soaking: Mix rice and mung beans (soybeans) one day in advance according to the ratio of 10: 1, then put them in a bucket and soak them in clear water for one night (about 12 hours), then knock out the mung bean skin and some floating objects with a spatula, then rinse them with clear water and drain them for later use.

Grinding: when I was a child, most of the poor conditions were stone grinding. Now, electric mills are widely used. Pay attention to the consistency of pulp when grinding. In order to make the bean pleats rich in taste, some vegetables can be mixed when grinding rice pulp, so that the ground bean pleats are slightly turquoise in color, nutritious and delicious.

Spread the cake: generally, the rural earthen stove is used to burn the bean folds, and there is a special person to burn the fire. When burning watercress, the fire should not be too big. It is best to use pine wool to make a fire, and the size of the fire is easy to control. Scoop a spoonful of rice paste into the pot quickly and evenly, and then "swish" the rice paste several times on the back of the clam shell to make a soft cake with uniform thickness, about 65438.

Cut the cake: the freshly scalded bean skin is very hot, so it needs to be spread in a dustpan to cool, and then the beans are rolled up with a rolling pin and cut into bean shreds with uniform length.

Sun-dried shredded beans: spread the cut shredded beans evenly in a dustpan and put them in the sun for a few days.

Just scalded hot beans are shredded and fried with garlic. The rice is fragrant and the garlic is rich. If you add a little bit of Anlu's cabbage flower to fry, it will be slightly spicy, full of flavor, with a wide appetite and a unique taste. You can call it Anlu. Fresh watercress can also be served with some meat and egg ingredients, such as fried beef with watercress, fried bacon with watercress, fried shredded pork with watercress and so on. You can also make some handmade dishes: three fresh bean skins, fried bean skins by farmers. Hey hey! Are there many food practices about douban folding? Honey! If you also like to eat bean cakes, welcome to Hubei and welcome to Anlu, Hubei!

The above are some common sense and food sharing about stacking beans. I hope it can be used as a reference for everyone. If you like this work, remember to leave a message, like it or forward it to more people in need. Please pay attention to cooking and printing food. I will constantly update my food works, continue to work hard and share tips and technical dry goods with you. Thanks for watching.