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How is the authentic Foping Sanxiang made?

Foping Sanxiang is a traditional famous dish in Foping County, Hanzhong City, Shaanxi Province, with pork, tofu and fungus as the main ingredients, delicious taste and rich nutrition.

Sweet potato starch, eggs, vegetable oil, minced meat, ginger, pepper, spring onions, salt, monosodium glutamate. Practice: soak red rice powder in water all night, pour excess water and set aside. More eggs, less starch, not easy to shape; less eggs and then add the right amount of refined salt, pepper, garlic, ginger.

Foping three incense: the use of pork fillet, eggs, yellow flower, fungus, magnolia slices and other ingredients, mixed meat, eggs, powder and other food taste aroma, steaming, nutritious and healthy. Foping hot noodle skin: sweat on the tip of the nose after eating hot soup, and the aftertaste of hot soup is endless, such as tendons such as silk.

Chongqing Sanxiang practice

1. Chongqing Sanxiang preparation materials: Sanhuang Chicken, Ginger, chives, garlic, Zanthoxylum bungeanum Oil, bullet Pepper, Lantern Pepper, Salt, Cooking Wine, Douchi, light soy sauce, Sesame Oil, Rice vinegar, White Sugar, Sannai, star anise and fragrant leaves. Rinse with water after the chicken is killed. Add ginger, spring onions and cooking wine to the pot and cook over medium heat.

2. So the sweet potato starch, glutinous rice and minced meat are steamed into balls that are easy to carry, cut into slices when eating, and properly steam taro, sweet potato and other ingredients to eat. The production method of Yushan Sanxiang the real Yushan Sanxiang uses semi-fat and thin fresh pork, native eggs, popcorn and sweet potato starch as the main ingredients.

3. We add a certain amount of sweet potato starch and minced meat, then add the right amount of salt, cooking wine, ginger, garlic and pepper noodles, and then stir it by hand.

4. Appropriate amount of sweet potato starch, eggs, vegetable oil, minced meat, ginger, pepper, spring onions, salt and monosodium glutamate. Practice: soak red rice powder in water all night, pour excess water and set aside. More eggs, less starch, not easy to shape; less eggs and then add the right amount of refined salt, pepper, garlic, ginger.

5. The practice of Yushan Sanxiang: the authentic Yushan Sanxiang should choose semi-thin fresh pork, native eggs and good sweet potato starch. Peel the washed pork, cut it into 2 cm thin strips, pour in some cooking wine and marinate for 20 minutes. Soak the tofu skin in warm water and set aside.

The practice of frying three fragrances, how to make them delicious, and the usual home practice of frying three fragrances

The most important thing for Sanxiang is to select high-quality materials and to grasp the timing and temperature of production. Cut dried bean curd and dried meat into small pieces, fry them in a pan until golden brown, then drain the oil. Boil the peanut sugar until yellow, pour in the dried bean curd and dried meat, and stir well.

Step main ingredients; buckwheat wash and cut into sections; sliced pork into thin slices; ginger sliced into small slices; put ginger slices into the white pot to stir-fry fragrance; stir-fry pork with oil; scoop out the excess oil, add soy sauce and oyster sauce to stir-fry several times; add buckvegetables to stir-fry, add salt seasoning that is not good enough.

Step-by-step, clean and dice the buckwheat and pour the flour into a larger plate. Buckwheat and water are poured into the flour. Add the right amount of salt. Mix it into a paste. Heat the pan with oil. Pour the batter and fry over low heat. Almost done. Fry it over. Done.

Fried poached eggs, fried more delicious, pan-heated oil fried mashed garlic, pour sauce to cook until thick, pour into poached eggs wrapped in sauce can be.

Slice Pleurotus eryngii with a slippery knife and fry until golden brown. Leave oil in the pan, saute minced garlic, pour in sauce and bring to a boil. Pour in chopped apricot abalone mushrooms and stir-fry the sauce.

Right amount of chili, right amount of cold melon, right amount of mud carp meat, right amount of lean meat, right amount of red onion, right amount of tofu, right amount of auxiliary oil, right amount of salt, right amount of pepper, right amount of abalone juice, right amount of step to beat lean meat and fish into minced meat. Season the minced meat with salt, pepper, sesame oil and starch.

Three spices of meat

Chongqing Sanxiang preparation materials: Sanhuang chicken, ginger, chives, garlic, prickly ash oil, bullet pepper, lantern pepper, salt, cooking wine, Douchi, light soy sauce, sesame oil, rice vinegar, white granulated sugar, Sannai, star anise and fragrant leaves. Rinse with water after the chicken is killed. Add ginger, spring onions and cooking wine to the pot and cook over medium heat.

In the traditional Foping three incense, the main ingredients used in cooking are: pork tenderloin, eggs, yellow flower, fungus, magnolia slices and so on.

Practice: wash pork, cut into thin slices, marinate with cooking wine, salt and light soy sauce for 10 minutes. Cut the old tofu into small pieces, soak the black fungus in advance, wash it, and tear it into small pieces. Cut garlic, ginger, green onion and set aside.

The practice of Yushan Sanxiang: the authentic Yushan Sanxiang should choose semi-thin fresh pork, native eggs and good sweet potato starch. Peel the washed pork, cut it into 2 cm thin strips, pour in some cooking wine and marinate for 20 minutes. Soak the tofu skin in warm water and set aside.

Sweet potato starch, eggs, vegetable oil, minced meat, ginger, pepper, spring onions, salt, monosodium glutamate. Practice: soak red rice powder in water all night, pour excess water and set aside. More eggs, less starch, not easy to shape; less eggs and then add the right amount of refined salt, pepper, garlic, ginger.

The raw materials of Sanxiang Baozi are as follows: 250 grams of fine flour, proper amount of flour fertilizer and alkali. Seasoning: 100 grams each for fresh meat stuffing, sand washing stuffing and white sugar stuffing. Production method: steaming. Add flour fertilizer, warm water to knead well, add alkali to knead well after fermentation and set aside.