Yulin City is located in the north of Shaanxi Province, at the junction of the Loess Plateau and the Mo Wu Su Desert, and is a transition zone between the Loess Plateau and the Inner Mongolian Plateau.It is rich in energy and mineral resources and is known as "China's Kuwait".It is also one of the national historical and cultural cities.

Special foodWith mintDumplingsStewedLambDeerCakeBread, roasted lamb leg, potato and vegetable, lamb intestines, Fu Gui sour riceMilletPotato starchRed alkaline lakeFish cooked in brothHe Le food, JingbianEight treasure riceand so on.

Potato slices

Introduction

Potato slices are one of the traditional foods in Shaanxi, Shanxi, Jinxi and Gansu, and some places call it "Potato No La", "Potato Kuler". The surrounding area is also called "Vegetable Gourd".Potato slices are a kind of vegetable gourd.Potato is actuallyPotatoand potato slices are tools used to slicePotato shredsofIt is mainly made of potato, with a small amount ofSago, processed into food, which is very popular among the people of Shaanxi.

Potato slices, with the unassuming potato, golden yellow potato with a faint oily luster, the aroma of potato is permeated, a bite, has the texture and chewing of potato chips, and the aroma of minced meatRed bell pepperand fragrant.This is a delicious dish made by wrapping potato with buckwheat powder and steamingsteamedIt follows the style of Northwest cuisine, which is less oil and less salt.

History and culture

Potato slices originated from a difficult period, when there was a long-term famine, the hungry people of Shaanxi saw that the potato was abundant in the land, so potato slices were born.

Method

Potato slices, as the name suggests, are made of potato.The ingredients and process are very simple, it is to cut the potato into slightly thicker strips, then mix with dryPowder, evenly coating each strip with a layer, then steaming.When eating, put it in a large bowl, add garlic, chili oil, soy sauce,VinegarandGreen onionsor sesame oil, and then mix with homemadeTomatosauce.If it is fried with a wok over high heat, the taste will be better.Potato slices are a natural green food, which can be eaten all year round.

Fried doughIntroduction

Dough is a famous snack in Shaanxi, which is made of wheat flour.

The wheat flour is kneaded into small balls about the size of thumb, and cooked in boiling water, which is similar to the snacks sold on the street in Xi'an.If you addLamb soup

, it will be more delicious. There is a folk song: " ， ", which is consistent with the principle of "harmonizing the five elements" in cooking.

The combination of buckwheat noodles and lamb soup is harmonious.Mix wheat and beans, and mill them into flour, then add a little fragrant grass.Roll the flour thin and cut it into shreds, the flour made not only has the toughness of wheat flour, but also has a special bean flavor, so the people like to eat mixed flour.IntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroductionIntroduction

Introduction

Introduction

Introduction

Introduction， ，if pouredlamb soup, it will be more delicious. There is a folk song: " ， ", which is consistent with the principle of "harmonizing the five elements" in cooking.The combination of buckwheat noodles and lamb soup is harmonious.Mix wheat and beans, and mill them into flour, then add a little fragrant grass.Mix wheat and beans, and mill them into flour, then add a little fragrant grass.Mix wheat and beans, and mill them into flour, then add a little fragrant grass.Mix wheat and beans, and mill them into flour, then add a little fragrant grass.

Introduction

Introduction

Shaanxi, eight famous monsters, one of the dishes is oil pepper, with bread and vegetables, and dried flour, the aroma is very fragrant, Shaanxi people like it, Qi Shan fried dough skin, Fengxiang bean curd, and Xi'an's most popular lamb soup all rely on oil pepper. Oil pepper is also called oil pepper, it is to grind the pepper powder andChiliand peanutspeanutsSesameMix sesame seeds and fragrant spices, then stir-fry with hot oil, add a splash of vinegar, and the stir-fried sesame seeds are ready!

Nutritional Value:

Traditional Chinese Medicine Characteristics

1. Prevention of heartand bloodvessel diseases

Stir-fried sesame seeds have the effect of promoting blood circulation and improving the elasticity of blood vessels, which can reduce the occurrence of blood vessel hardening and prevent cardiovascular diseases.

Good quality stir-fried sesame seeds have bright color and aroma, while poor quality stir-fried sesame seeds are dull and have a weak aroma.

Recipe:

Ingredients:

Star anise170g Sichuan peppercorns, 220gGinger150g fresh ginger, 50g cinnamon, 100g licorice, 50g dried tangerine peel

100g star anise, 100g cinnamonWhite pepper100gFennel50g dried bay leaves, 80g fresh bay leaves

25g clove

Preparation:

1. Grind all the spices into a fine powder, make sure it's fine, and the finished stir-fried sesame seeds will have a stronger aroma;

2. Take some chili powder (according to your own needs);3. Mix and stir all the fragrant spices, then put them in a heat-resistant container;

4. Take high-quality vegetable oil, do not use peanut oil, sesame oil, soybean oil, etc.;5. Heat the oil to 180 degrees Celsius, cool for 3 minutes away from the heat source (warm reminder: safety is more important, be careful not to burn yourself);

6. Pour the oil into the chili powder, and the fragrant aroma will come out;

7. After pouring the hot oil, pour a little vinegar into the oil and stir;Chili oilsauce;

8. The dish is ready, stir-fried sesame seeds are made!

Shaanxi Eight Treasures Rice

Introduction

"Eight Treasures Rice" is a famous dish in Shaanxi cuisine, known for its excellent color, aroma, taste, and shape.Eight Treasures Rice is made withglutinous riceas the main ingredient, and is generally paired with nutritiousreddates, lotus seeds, lilies,,white gourd, eight treasures meat, green red silk vegetables and fruits.It can also be varied according to the season and location, with ingredients such aswalnuts,sago, grapes, peanuts, fern leaves,cherryfruit.Also can be used in different ways.PreparationPeachIntroduction"Eight Treasures Rice" originated from the "burial of the eight officials of King Zhou who burned down King Yin".King Yin was a tyrannical and corrupt king in Chinese history.The social contradictions at the end of his reign reached a fever pitch.The King of Zhou, who was imprisoned by King Yin, sought revenge and consulted with wise people, and promoted eight talented people, including Bo Da, Bo Shi, Zhong Tu, Zhong Hu, Shu Ye, Shu Xia, and Ji Sui, who were known as "Eight Officials".After the death of King Zhou, the "Eight Officials" became the advisors of King Wu, and played an active role in the struggle to overthrow the Yin Dynasty.Around 1027 BC, after King Wu of Zhou overthrew King Yin, he held a grand ceremony in the capital cities of West Zhou, including Feng and Hao, and the royal "Po" used eight precious items to steam into a dish, which was served on the table, and drizzled with red mountain yam juice to symbolize "the burial of the eight officials of King Zhou who burned down King Yin".Thus, Eight Treasures Rice has been passed down through generations.

Preparation

Eight Treasures Rice is made with glutinous rice as the main ingredient, and is generally paired with nutritious red dates, lotus seeds, lilies,, white gourd, eight treasures meat, green red silk vegetables and fruits.It can also be varied according to the season and location, with ingredients such as walnuts, sago, grapes, peanuts, fern leaves, cherry fruit.Traditional preparation method: wash the glutinous rice and place it in a bowl, add water to cover the rice, steam for about 40 minutes, then mix with a littlesugarandvegetable oil.Then take another bowl, smear a layer of oil or place dried meat strips, then arrange the various fruits according to the desired pattern on the bottom of the bowl, then put the steamed glutinous rice into the bowl and flatten it, use a chopstick to make a few holes, and steam for about 1 hour, then take it out and put it in a vegetable dish.

When eating, add a little sugar, then pour white wine and light it, the sugar will quickly dissolve in the fragrant and delicious Eight Treasures Rice.

Eight Treasure Rice is a dish primarily made with sticky rice, often combined with nutritious ingredients like dates, lotus seeds, lilies, mung beans, white fruits, and various vegetables and fruits such as green and red peppers.Introduction" " is a traditional snack from and in Shaanxi Province.It has a unique taste.As the planting area and output of are shrinking,Lardis becoming rarer.Here, is made into various traditional foods, and is the most famous.Preparation

Use alkaline water to wash and knead it continuously to make thin strips, then roll it into a two-centimeter-thick circle, place it on the cutting board,

use a knife with a length of about one foot to cut it into

noodlesof different thicknesses, and cut while cooking, then put it in a pot to cook.Heat the oil until it's about 80% hot, then add chopped wood ear mushrooms andnoodles, stir-fry until fragrant, then pour into the bowl.Then add cooked sour soup and stir-fry, then add the fried oil and noodles into the bowl.It can also be made with lamb or vegetable sauce.

It is soft, chewy and delicious, and has a sour and spicy taste.

Dried can be added with oil, chopped scallions, or chopped green onions and chili oil to make it equally fragrant and delicious.

Cut into desired thickness using a knife that is over a foot long.IntroductionStewed lamb is one of the local characteristic home-cooked dishes, where lamb is the main ingredient.

It can lower blood sugar and cholesterol, beautify skin and enhance immunity.Wood Ear MushroomsAdd chili oil and other ingredients to a bowl.

After boiling the sour vegetable soup, add the fried chili oil to the bowl and stir to combine.

Can also be seasoned with lamb or vegetarian sauces.The flavor is delicate, tender, and delicious, with a sour and spicy taste.

Dried noodles can be seasoned with oil, scallions, and green onions, resulting in a fragrant and delicious flavor.

Stewed Lamb

Introduction

Stewed lamb is a local specialty and a common home-cooked dish. It is primarily made with fatty lamb.It can help lower blood sugar and cholesterol, beautify and nourish the skin, and enhance resistance.The dish is diverse and rich in nutrients.

Dish

PreparationIngredients2 pounds of fatty lamb;Soy sauce5 taels;1 tael of salt;10 grains of Sichuan peppercorns;2 bunches of scallions;5 slices of ginger;5 taels of fennel

Preparation process: Wash and dry the lamb, cut it into small pieces, and cook in a pot of boiling water (PotThe best) after boiling, drain, and then change to a pot (the best pot) of cold water to boil, add soy sauce (preferably white soy sauce), salt, Sichuan peppercorns, scallions, ginger, and fennel (packed into small bags), and then add the meat, and cook over low heat until tender.

Clear Stream Leek Box

Introduction

In early March, before Qingming Festival, the land recovers, and all things are revived.At this time, the people of Yulin, who have stopped eating fresh vegetables since the beginning of the first year, finally have another beautiful and colorful spring;And the first fresh dish that the people of Yulin taste in spring is this leek.

Leeks are delicious!Their leaves are tender, the color is bright, and the flavor is rich.They can be mixed with noodles, used to wrap dumplings, or fried with eggs.However, the best way to eat leeks is to wrap leek boxes.

Leek boxes cannot only be wrapped with leeks.In addition to white flour,Porkandnoodles,there are also some seasonings;First, stew the pork and cook the noodles;Then, mix the cooked pork, cooked noodles, and chopped leeks, and cut them into a mixture with a sharp knife, then season them, and then wrap them in a spoonful of this mixture, and shape them into leek boxes.However, these leek boxes are still raw and need to be fried or baked before eating.

Whether to fry leek boxes or bake leek boxes is not a big deal.Frying is done with oil, you can use pork fat or vegetable oil.However, frying leek boxes and frying oil cakes are different, frying oil cakes is to pour half a pot of oil, frying leek boxes is to separate them one by one, so when frying a leek box, only a spoonful of oil is needed.Baking leek boxes does not need oil, you just need to put the wrapped leek box in the pot, and that's it, just likeBaking cakesIt's the same, just stir it up a few times and bake it evenly, and you have a good leek box.Regarding whether to fry or bake leek boxes, it's not appropriate to generalize.Fried leek boxes are a bit crispy, and baked leek boxes are a bit soft, and the difference is not that big.Anyway, as long as it's leek box, it's a delicious food, the people of Yulin have a strong sense of taste, and they are not too particular about details.They are particular about eating at least two or three meals of leek box when the fresh leeks come in early March.Regarding whether to fry or bake leek boxes, it's up to the aunt's convenience, and you can do whatever you want.

After making a large stack of dozens of leek boxes, the whole family can start eating leek boxes.The order of eating leek boxes cannot be messed up.The order is generally: first drink a bowl of fragrant money money rice to activate the digestive system and appetite, and then eat leek box.Eat one or two, eat three or four, eat as many as you want, and when you want to eat, eat.When the whole family eats leek box, they are no longer greasy, and the fragrant leek box is no longer fragrant, which means that they have really eaten enough and don't need to eat anymore.Just drink a bowl of milletBlack beansMoney money rice, and you will be satisfied.

Clear Stream Oil Cakes

Introduction

Shaanxi's oil cakes are made from millet, jujube and refined into flour, after being fried in vegetable oil, they are clear, fragrant and delicious.All hotels and restaurants sell them as local specialties.When the Red Army Victory arrived in Shaanxi, the people of Yan'an used oil cakes to treat the Red Army soldiers.The folk song "Mountain Mountains Blooming Red" describes this.Oil cakes are usually eaten on festivals or to entertain friends and family, especially at wedding banquets, where they are placed in plates with ten pieces each, and eaten with white sugar and noodle soup, which is delicious.Oil cakes are golden yellow, delicate and soft, and can be preserved for a long time without changing color or deteriorating, which is a natural green food.

Features:

oil cakes useMillet flour（ )Strain into boiling water, stir while adding, and when it's cooked, it will be a hard paste, use this to wrap red sugar and makeDumplingsAnd fry.It's similar to the famous snack "Ears" in Tianjin, and its color is a deep red, and its taste is even better, with a crispy outer skin, a soft meat, and a fragrant filling, which makes people eat more and more.

Recipe

Oil Cakes

Millet, flour, jujubes, red sugar, pig fat

How to make oil cakes

Ingredients: 1kg flour, 250g cooked pig fat, 350g white sugar, 10g yellow cinnamon, 280g vegetable oil (actual consumption), 30g rose, 40g almond, 10g cooked noodles.

Oil Cakes

1. Beat with a wooden stick to make a paste, add flour and cooked pig fat, and mix well to make the filling;

2. Slowly add flour to boiling water while stirring, and when it's cooked, it will be a hard paste, and then cook in a pot, and stir in some flour to make a dough, and then roll it into 50g pieces;

3. Press the dough into a cake, and wrap red sugar filling, and then roll it into a long 8cm, 5cm strip, and press it intoTongueshape, and fry until golden.

How to make oil cakes

1. Add 800g of water to the pot, and bring to a boil, then add cooked pig fat and stir, and then add flour, and heat over low heat until the oil and flour are evenly mixed, and then take it out and let it cool, and then add 250g of cool water, and repeatedly rub it until it is even, and then shape it.

2. Mix white sugar, yellow cinnamon sauce, rose sauce, walnut, and cooked flour.

3. Divide the dough into small pieces, and shape it into a cake, and wrap it with sugar filling.

4. Heat up the vegetable oil in a flat bottom pot, put the cake in, and wait for the cake to bubble, and then push it to the edge of the pot, and fry for 2-3 minutes until cooked.

Money money rice

Introduction

When it comes to Shaanxi's money money rice, it's a household name, known to everyone.Everyone makes it at home, and anyone who has lived in Shaanxi has eaten it.Money money rice isPorridgemade from black beans and millet, cooked together, or with other ingredients.This is originally a way to fill the stomach when there was little food in Shaanxi, cooked with rice bran and other grains, to fill the stomach;Now it has becomeCoarse grainsa delicious food.

Black beans are soaked and expanded, and then pressed into slices with a rolling pin, which is the shape of copper coins, so the people call itMoney money rice.Money money rice is nutritious, easy to digest, has a cooling and refreshing effect in summer, and has a warming and warming effect in winter.

History and Culture

There is also a story about the origin of money money rice.

During the Sixteen Kingdoms period, Shi Le and General Mu Ma rebelled against the Jin Dynasty, but Shi Le's rebellion was crushed, and he was forced to surrender to Liu Yuanhai, the Han prince.Liu Yuanhai, having learned of Shi Le's military prowess and courage, personally invited him and treated him with great respect, bestowing upon him the title of General of the Eastern Han.After receiving the title, Shi Le commanded his forces, campaigning in and around Bing and Ji, forming a powerful faction alongside Wang Mi and Wang Bo.In the 2nd year of the Guangwu Dynasty (319 AD), Shi Le proclaimed himself emperor, establishing the Zhao Dynasty.In the 10th year of the Guangwu Dynasty (327 AD), Shi Le decisively defeated Liu Yao, forcing him to flee with his remaining troops. Shi Le's forces pursued them relentlessly, reaching as far as northwest of Shi, within the present-day Lin County, where they established their camp in the vicinity of Zixing Mountain.

At this time, Lin County was experiencing a prolonged drought, compounded by years of warfare, leaving the people in dire conditions. By 328 AD, the region was suffering from severe drought and famine, with vast stretches of land turned to desert, and Shi Le's troops were facing starvation. Soldiers began to steal and plunder from the local population to feed themselves.Shi Le attempted to maintain discipline among his troops by ordering them to collect and consume "qianqian" (a type of wild vegetable) for sustenance.The villagers would soak the "qianqian" in water, then cook it with millet to create a simple porridge to stave off hunger.Shi Le also ordered his soldiers to distribute this "qianqian" porridge to the affected population.This helped alleviate the suffering of the people in the area.Later, the local people built a temple named "Ying Hou Temple" ( ) or "Shi Le Temple" ( ) in the Zixing Mountains, also known as the "Great King Temple" ( ), to commemorate Shi Le's aid during the famine.During periods of sacrifice, "qianqian" porridge was always offered.When "qianqian" was not available, black beans were used instead.This tradition has continued to the present day.

Preparation

The basic ingredients for "qianqian" porridge are millet and black beans, and the preparation is relatively simple.

First, the black beans are soaked in water for one or two days, or they can be boiled in hot water until they expand, then cooled and placed on a stone, where they are pounded into coin-shaped pieces.Alternatively, the soaked beans can be pressed using a mortar and pestle, with the beans being added one by one to the mortar, creating flat, coin-shaped pieces.The resulting beans are then dried and stored for use.The soaked beans can be simply mashed into flat shapes.

Millet is first washed and then cooked with water, followed by adding the "qianqian" and cooking for about 20 minutes.Those who prefer a thicker porridge can continue to cook it for a longer period, resulting in a more concentrated "qianqian" porridge.

Another variation involves adding vegetables to the "qianqian" and millet, such as:Sweet potatoesPotato "qianqian"Sweet potato "qianqian" is made using sweet potatoes harvested during the ninth month of the lunar calendar, followed by cooking with sweet potatoes until they are soft, then adding millet and cooking into a porridge.The sweet potatoes are cooked until soft and then added to the millet and water, and the mixture is cooked into a porridge.When cooking, the sweet potato skins are not removed, but instead, the cooked beans and "qianqian" are placed in a pot with cold water, and the pot is carefully monitored to prevent boiling over. The mixture is stirred constantly to regulate the heat, and after about 10 minutes, the cooked millet is added, and the mixture is cooked until it reaches the desired consistency.PorridgeThe finished porridge can be eaten directly.

Due to the high oil content of both the "qianqian" and millet, and their classification as starches that are not fully processed, when mixed with water and heated, they create many small, sticky bubbles that rise to the surface, forming a "boiling" effect.Adding oil helps to emulsify the mixture, making the "qianqian" porridge more palatable and reducing cooking time.