Shishou snacks
Shishou has a unique geographical environment and twists and turns, so there are many special ingredients. Shishou people are usually good at eating and cooking, but delicious things are usually hidden in their own homes, so there are relatively few delicious restaurants, but there are many special snacks. Shishou people are simple and contented, so although there are many special snacks, there is usually only one, and there is no intention to expand. Therefore, Shishou snacks are all fine products. Although other counties and cities in Hubei may have similar delicacies, the following snacks are unique and fascinating, and only when you reach Shishou can you taste their flavor.
Jiaozi's skin is mainly made of cooked glutinous rice and stirred into mud. The outer surface is round and flat, and the main ingredients inside are carrots, bacon and dried tofu. It tastes slightly spicy and delicious, and it is a favorite food of Shishou people. In the local area, there are two ways to eat jiaozi, one is fried dumplings and the other is steamed dumplings. Generally, what is sold on the street and cooked on the spot is fried dumplings (both sides are fried in a pot and can be eaten when browned).
Bean Skin There is a famous three-fresh bean skin in Laotongcheng, Wuhan, Hubei Province, but the bean skin here is completely different from that in Wuhan. The bean skin of Shishou is made of rice, mung beans and flour. The practice is to spread out the prepared dough one by one, then put in special meat and vegetables, fry them back and forth in the pot, and finally take them out as a rectangular piece as big as a small book; There are two flavors, vegetarian; There are also two ways to eat: old and young. In Shishou, the most famous one is the tofu skin of stinky tofu restaurant, which is the most coveted by travelers who go out from Shishou.
Bean towel is made by mixing rice and mung beans in proportion, soaking them in water, wet grinding them into pulp, making a layer of skin, and then blanching them in a pot with a little oil. Very textured, green, used too early, fried, fried, seasoned and scalded. Everything is delicious.
Orchid peas soak broad beans [peas in dialect] with clear water. Cut off the skin when soaking. After soaking, add soda ash and fry in a pot. You can mix salt as a snack. You can mix hot sauce with wine.
Distribute cakes. A cake that blooms when you get married or have a happy event. The main raw materials are refined flour, maltose, milk powder, liqueur, soda ash, soda ash and so on. It is refined through the processes of dough mixing, sweet wine fermentation, sugar pickling, cutting, molding and baking. The cake is oblate, with milky white surface, brown bottom and soft entrance.
Fried rice fried rice is directly fried raw rice, which is actually similar to fried melon seeds and peanuts. Fried rice will swell like popcorn. At that time, someone will drag the popcorn machine to popcorn everyone. Whenever this happens, every household will queue up with some rice to explode, and the scene is very lively. The popcorn popped by the popcorn machine expands more and tastes better. It's a pity that this machine doesn't come often, and it's not always willing to spend money to explode. You can't eat whatever you want, so it looks more and more delicious.
Fried rice noodles. Rice noodles are called rice noodles here, so that when I went outside, I kept asking my boss if there were any rice noodles. I ordered another rice noodle before I found it. Local fried noodles and fried rice noodles are good. 1 piece with Chinese cabbage. 1 piece with eggs. Two pieces of pork I used to eat too early.
Crispy rice porridge is cooked with firewood stoves in rural areas. Turn your head to build by laying bricks or stones, put a shelf at the mouth, and you can put a small jar. When the vegetables are cooked, the soup in the jar will be simmered. The soup stewed in this way is also delicious. You can also bury sweet potatoes, corncobs and the like under the firewood pile and bake them when cooking. Cooking is usually done in a large iron pot, but it is certainly not as evenly heated as the current rice cooker, so the rice crust will always be stewed. Grandma often cooks porridge with these crispy rice and water, telling me that this is crispy rice porridge. Hehe, turning waste into treasure, I think it's better than rice.
Fried rice with crispy rice is fried rice. It's delicious.
Ciba will do it during the Spring Festival. Boil glutinous rice, pound it into pieces while it is hot, and it will harden after cooling, and then it can be cut into pieces, fried or baked. I especially like baking. Ciba baked under a small charcoal fire is really delicious.
I didn't have enough mustard tuber rice in middle school. When I was hungry at night, I made up a glutinous rice with 50 cents outside the school. I also sent mustard tuber. It's delicious.
Defatting. Defatted and cooked, then put it on a cloth as big as a sheet. It should be thin, and then let it dry all the time. This is called hanging skin. When it is dry, it can fall off the cloth. Then cut it into diamonds with scissors. You can eat it fried. Necessary for Chinese New Year.
Top cakes, also called hair cakes, are always set up in Shishou street, especially near the cinema, selling top cakes enthusiastically. The production of the stone head is very interesting, and the tools are very exquisite. The raw material of the top cake is mainly glutinous rice flour, and finally a little brown sugar mud will be put on it, which is usually steamed in less than one minute. It is white and tender, with a little sugar color on it, just like a flat-bottomed mushroom with a particularly thick stem. After paying the money, the average customer will stand in front of the bag and quietly watch the master skillfully work between the toy-like Xiao Mu steamer and the wooden drawer full of cake powder, while eating and watching the top cage waiting for the new top cakes to be pushed out one by one. Top cakes are generally made and sold now, and customers eat them while they are hot. Of course, you can take it away, but it's not as enjoyable as eating on the spot. In this regard, there is also a saying that "there is money to eat top cakes and no money to look at the top".
Soda Rake Soda Rake, also known as the rake, is usually called soda rake by children. Its raw materials are rice, flour, sugar, soda ash and so on. Soda Baba is a favorite of children because of its simple production, beautiful appearance and white inside.
Stir-fried lotus root sausage, also known as lotus root sausage, is a tender stem when lotus leaves grow in the early stage. Shishou's fried lotus root sausage is unique and refreshing. Because of the unique season, soil and water and the production method, foreign friends want to taste the extremely delicious fried lotus root sausage, and they must come to Shishou to taste it in a specific season.
Every year, fried lotus seeds are sold everywhere in the streets and alleys of Shishou. The local lotus seeds in Shishou are big and sweet. Because lotus seeds must be fresh to taste their real taste, fried lotus seeds have become another local specialty snack in Shishou. Lotus seeds fried by special methods are easy to preserve, the skin turns from green to black, the lotus seeds become hard, and the lotus plumule is slightly bitter, but the taste is excellent, nutritious and healthy, easy to carry and memorable.
The barbecue with special barbecue stone head is different from other places. Among them, the most famous ones are roasted beef tendon and baked potato (this kind of potato is generally not called potato, but tastes like potato, but it is round and small, and is generally only available in few places in Hubei). Of course, roasted lotus root, roasted thousand pieces, roasted chicken feet, grilled fish and roasted Taiwan Province wings are also local specialties.
Beef tendon beef tendon is a layer of white fascia on the surface of beef, which can be eaten with beef in hot pot. The most common way to eat beef tendon is barbecue, which is delicious and even better when it is hot. Every time I go home, I will definitely go to Yueyang barbecue (now renamed Yuejia Food Plaza) to eat beef tendon.