Braised entrails of sheep

Braised chop suey is a famous traditional snack, which is found all over Ningxia. In Wuzhong, it is famous for its unique production and long history, so it is also called Wu Chinese chop suey. 1994 was awarded as "National Muslim Famous Brand Flavor Food" in May. Ingredients: 1 pair of fresh mutton offal (including sheep head, tripe, intestine, hoof, heart, liver, lung, coriander, onion, ginger, garlic sprout, refined salt, monosodium glutamate, red oil and mutton soup). Method: burn the sheep's head and hoof to remove the residual hair, and turn over the intestines to remove the residue. After washing, cook with sheep heart and liver, remove bones and cut into strips or segments respectively. After the sheep lung is filled with the thin batter from which gluten is washed, it is also boiled in a pot and cut into long strips. Then cook all kinds of cut clinker in mutton soup for a while, sprinkle with garlic sprouts and coriander, and add red oil to eat. Features: ruddy and shiny, rotten meat and spicy soup.

Fried paste cake

Ointment cake is a famous local snack, which is popular in Wuzhong, Lingwu and Yinchuan. "Paste cake" is a common name for cutting pancakes into cakes, also called "paste cake".

Raw materials: flour, alkali, mutton, tofu, dried peppers, onions, garlic, garlic sprouts, refined salt, monosodium glutamate, onion Jiang Shui, pepper water, vinegar, soy sauce and vegetable oil.

Method: add alkali to flour to form a hard dough, slightly bake it, knead it evenly, then roll it into pancakes, bake it in a cake pan until it is half cooked, take it out and cut it into long strips. When stewing, put a proper amount of vegetable oil in the frying spoon, fry the shredded mutton until the meat turns white, and then add tofu strips, dried Chili slices and several spoonfuls of mutton soup in turn. After boiling, shake the sliced bread into the spoon and cover it. Stew until the cake strips are cooked, then sprinkle with garlic sprouts.

Features: tender patties are cool, slightly salty and slightly spicy.

Noodles jiaozi

Powder soup jiaozi is a traditional snack, which is found all over Ningxia. It used to be common in street stalls, but now it is also used for banquets as banquet snacks.

Raw materials: mutton jiaozi, bean jelly, spinach, fungus, yellow flower, tomato, potato chips, coriander onion, ginger, garlic, refined salt, monosodium glutamate, vinegar and vegetable oil.

Methods: Put a small amount of vegetable oil in the frying spoon, then add mutton soup, bean jelly, fungus, yellow flower, tomato, potato chips, spinach, coriander and so on. After the pot is boiled, pour the soup with ingredients into the soup bowl with cooked mutton dumplings.

Features: the soup is delicious and fragrant, with folk flavor.

Dingxiang elbow

Lilac elbow, also known as hairy elbow, is a special flavor food in Yinchuan. Its taste is fat but not greasy, thin but not firewood, soft and rotten, palatable and mellow. It is a traditional dish of Tongfuju Restaurant in Yinchuan. The manufacturing method is as follows: firstly, singeing, scraping and cleaning the elbow, then wiping the skin clean, then cooking, coloring, changing knives, fixing bowls, steaming in a cage and adding water. The operation of each process is very fine and the materials are carefully selected. The cloves in the seasoning are rich and attractive, with unique flavor and are deeply loved by customers.

Ningxia lamb

Ningxia mutton is tender and delicious, and has no smell. Mutton had better choose breast fork and upper spine, chop it into rectangular strips, wash it in cold water, put it in a bowl, and add ginger, onion and garlic. Add a few raw peppers and steam in a cage for about 30 minutes; Then buckle into the soup plate and serve with vinegar, garlic juice, salt and other seasonings.

The traditional local flavor food in Ningxia is cooked with Jieyang, one of the "Tan Sheep" in Ningxia. It has a lot of lean meat, tender meat, easy to digest, no peculiar smell, and rich in protein. The finished product is full of color, flavor and no greasy feeling.

Method: Cut the mutton into chunks of about 2 kg, put it in boiling water, add spices such as pepper, Vivi incense, star anise, cinnamon, apricot, dried tangerine peel, etc., and stew until the bones of the portable sheep shake and the flesh and blood are separated. Prepare all kinds of seasonings, such as sesame sauce, tofu (made into juice), pickled chives, soy sauce, vinegar, chopped green onion, garlic paste, Chili oil, etc. Then mix them in a small bowl according to everyone's preference, and grab the mutton with your hands and dip it in the sauce.

Hui people recite beads.

Features: green and soft, fragrant and delicious. Some Hui people can't eat all the grinded children, but dry them in the sun and eat them in winter. Soak in boiling water, slightly sour and delicious. But also rich in protein, fat, glucose and other vitamins. Hui people in Ningxia also use dry grinding to treat diseases such as dysentery and indigestion.

Method:

(1) Pick out the barley ears with full grains, put them in wool bags and stir them repeatedly to remove the skins and shells.

(2) Stir-fry in a cauldron, stir-fry into edible "green seeds", then put them in a basket, rub and sieve, blow off dust and thin shells, put them in a stone mill, and grind them twice to become turquoise powder food, which is the "mill" of the Hui people in Ningxia.

(3) Add seasonings such as salt, vinegar, oil and spicy soup when eating, and eat pickled cabbage mixed with garlic cloves.

Guo kui

Guyuan has a special food called Guo Kui, which is very popular with people.

There is an interesting story about the origin of Guo Kun. According to legend, when Tang Gaozong Li Zhi and Wu Zetian were in power, the imperial court built a mausoleum for them on the ridge in the north of Fengtian County. At that time, the project to build Mo Ling was huge, with about 20,000 to 30,000 skilled craftsmen and migrant workers gathered at once. For the sake of construction safety, the minister of supervision asked the court to make a special iron helmet out of thin iron and distribute it to migrant workers to wear on their heads. Due to the urgent requirements of the project, there are more and more migrant workers, and eating has become a problem. Helpless, the minister of supervision directly distributed flour to migrant workers and asked them to cook steamed buns with helmets. In this way, the problem of eating is solved. In the middle of the project, Wu Zetian took the civil and military officials to inspect the site. It was lunch time at that time, and the smell of steamed bread floated from the construction site. The minister took a piece of steamed bread, tasted it and found it delicious. He picked a fire and showed it to Wu Zetian. Wu Zetian took a bite and it was delicious. She shared the rest of the footage with ministers and their families, and they were all full of praise.

Later, the practice of Guo kui steamed bread spread to farmers, and after improvement, it became the Guo kui that is branded today.

The method is as follows: Take a flour table piled with wheat flour, dig a pit in the middle by hand, crush the dough with yeast and throw it into into the pit, then fill the pit with water according to the ratio of 7% flour to 3% water to quickly make dough. If it is winter, put a pot of charcoal fire on the dough table and heat it to make the dough start as soon as possible. The temperature is high in summer, so there is no need to use regenerative fire to keep warm. When the dough begins to swell, while drying the dough inside, squeeze the dough with a dough press and turn it over and over until the dough doesn't touch your hands. Then, according to the amount of dough, a certain amount of salt and alkaline water are prepared, and then extruded with a dough stick and stirred evenly. Then put "dead noodles" (simple dough without fermented yeast). In summer, dough is easy to initiate, and the proportion of dead noodles can account for 70%; In winter, put half of the dough and half of the dead dough together with the dough, knead the dough repeatedly and stir evenly.

The helmet-turning pot is divided into three layers, all with specific names. The upper floor is called "turtle cover", the middle floor is called "fire cover" to set off charcoal fire, and the bottom floor is called "farewell". In addition, there is a "baking tray" next to it, and an iron net is built at the mouth of the baking tray. Before turning over the helmet, put all three layers of pots on the pot ring welded with steel bars, and put seven or eight kilograms of incense in the pot cavity. When the charcoal fire reaches 70% to 80%, clamp the big charcoal on the "fire cover" with the clamp scissors, put the medium charcoal in the pot cavity of the baking pot, leave the broken charcoal under the guards, and then put the three-layer pot back in its original place, so that the helmet can be branded. When taking off the helmet, cut a piece of dough weighing 2 kg, roll it up with pressure, and make it into a disc with a diameter of 8 inches and a thickness of 6 minutes. Then put your hands together, while rotating the helmet, turn the root of your right thumb into a shallow groove, and then put it on the turtle shell cover and brand it. The steamed bread will be colored after baking for about 3 minutes. At this time, the turtle cover and the fire cover will be moved to the pot ring at the same time, so that the pot helmet can be easily removed from the turtle cover, turned into the wardrobe and baked for about 5 minutes, and then taken out and baked on the baking iron net for about 3 minutes. When the water is basically dry, the helmet is mature.

The finished pot helmet is yellow and white in appearance, layered inside, chewed at the entrance, crisp, sweet, durable and easy to carry.

Mutton fried noodles

Introduction: Cut mutton into pieces, knead high-quality flour into dough and put it on the chopping board to sober up. Heat the oil pan, stir-fry the meat slices until the water is clean, add chopped green onion, ginger juice and garlic slices, stir-fry slightly, and add soy sauce, salt and pepper water. Thin the noodles with your hands. When the water boils, pull the noodles into small pieces and put them in. Cook it, take it out and fry it in a frying pan until it tastes good. Add some fresh soup, seasonal fresh vegetables and Chili oil. It tastes tough and tough, and tastes delicious.

Crispy fried chicken

Yinchuan local snacks are characterized by crispness and tenderness. First, the cooked hen is boned and peeled, the chicken is torn into strips, and mixed with salt, sesame oil and monosodium glutamate. Three egg whites are used, and starch and white flour are added, and mixed well. Pour half of the foam paste into the flat plate with clear oil, then put in the chicken strips, and wrap the chicken strips with the remaining half of the foam paste. Put the wrapped chicken strips in a 70% hot oil pan and fry them until they are white and yellow, then take them out, cut them into 2 knives and 3 strips, then cross cut them, put them on a plate and dip them in salt and pepper.