Beijing snacks
OdessaBernhard
It is said that once, Empress Dowager Cixi became tired of eating the food in the palace and wanted to try something new. So, the imperial chef thought about it and decided to make a new dish with glutinous rice flour wrapped in red bean paste. As soon as the new dishes were prepared, a eunuch named Xiao Donkey came to the imperial kitchen. Unexpectedly, the little donkey accidentally touched the newly prepared dishes into a basin containing soybean noodles. This worried the imperial chef, but it was too late to cook again at this time. There was no choice, so the chef had to brave the courage and present the dish to the Empress Dowager Cixi. When Empress Dowager Cixi ate this new thing, she thought it tasted good, so she asked the chef,"What is this thing called?" The chef thought for a moment and realized that it was all the trouble caused by the eunuch named Xiao Donkey, so he said to Empress Dowager Cixi: "This is called 'donkey rolling.'" From then on, the snack of "Donkey Rolling" came into being.
RosendoMcClure
I went shopping with my daughter and happened to find an old man selling yams and beans. I suddenly remembered the sugar kebabs in my hometown. So I bought 3 yuan pieces and prepared to go home to cook them. Although I didn't have any idea at all at that time, hehe, However, this ingredient is usually rare to come across. Buy it home first and talk about it. If I really can't get it, I'm ready to cook it and eat it with sugar. hehe. <br />This afternoon, after the business in the online store was settled, I quickly prepared, washed it, skewed it, boiled syrup, dipped it, hehe, the result was even better than the one I bought. I really admire myself, haha.
SantosMoore
The Beijing snack "Fried Liver" was an improvement of the "White Water Miscellaneous" at Xianyukou "in the late Qing Dynasty. The White Water Miscellaneous is made of sliced pork intestines, liver, heart and lungs with seasonings and cooked in white soup. Because it is not paid attention to seasoning, the production is relatively simple and has become unpopular over time. So the shop owner removed the heart and lungs and changed the name to "fried liver", making it unique among Beijing-style snacks for a time. <br />There have also been many wisecracks on the market that use fried liver as their motto, such as scolding people saying,"Why are you like fried liver? You have no heart or soul." Or satirize people and things who harm each other and say: "Pig Bajie eats fried liver and harms his flesh and blood." <br />The famous fried liver is actually mainly composed of pork fat sausages, with pork liver accounting for only one-third of the total. The method of making fried liver, a Beijing snack, is to first soak the pork intestines in vinegar and salt, rub them, and wash them with clean water for a total of three times. Roughly remove the fat oil, but not too cleanly. Then add alkali flour and salt and rub it carefully. Wash it twice before cooking. After boiling, use slow fire to simmer, and cover the lid well so that the intestines are cooked without running away. After being cooked, cut into small pieces 5 minutes long, commonly known as "thimble sections", wash the fresh pork liver, cut into willow leaf shaped small pieces with a knife, soak them in clear water, control the water content, add a little rice wine and appropriate amount of starch, grab evenly, and then blanch with boiling water for later use. <br />The seasoning for the Beijing snack fried liver is to add the main ingredients into the heated cooking oil, fry them thoroughly, remove them, add raw garlic and stir-fry. When the garlic turns yellow, add a little chopped green onion and ginger, and then immediately add appropriate amount of yellow sauce, stir-fry and place in a jar for later use. In addition, make some good mushroom soup. After the raw materials and seasonings are prepared, we begin to make fried liver. First stir-fry the cooked intestines, add rice wine, add boiling soup and appropriate amount of mushroom soup, then add garlic sauce and a little soy sauce to color, thicken with mung bean starch, add the scalded liver slices and stir well, and finally sprinkle with a layer of garlic. Serve. The following is the specific production;
EldridgeChristiansen
Salty fork and ginger fork, the difference is that it is not honey, there are crisp, crisp, slightly salty taste characteristics, people who love to drink often salty fork when wine dishes. <br />There are shops selling fried food in the old Tianqiao, such as fried dough forks, wrapped in straw paper, with red trademarks, and pubao for New Year gifts, which are children's playthings. "There is a poem praising this kind of small fried food before: " The future will be made entirely by craft, and the specific surface will coax children. Brocade box and cattail bag are well decorated, exquisite and small see genius. "In the past, people selling this kind of small fried food at Tianqiao would shout: " Buy a packet, spare a packet, come from Jiangxi, and add Qin pepper." If you eat, you will fall, you will fall, and you will fall. If you are lame, you will have a big waist. Big hemp twist, shredded fork, brocade flowers, and a large package of fried fork. "The child heard this and liked to buy it.
