Ha ha ha there are quite a few snacks in Nantong.
Three kinds of Nantong flavor snacks
Cylindrical part
Tube slice, also called "oblique angle", is an economic snack in Nantong area, belonging to the category of baked wheat cake. Because the mature tool is cylinder furnace, and the foreign dish is rhombic, the finished product is divided into two pieces, so Nantong area is called cylinder piece. The materials and production of cylinder slices are different from those of sesame cakes, and the flavor is also different, which is rare in other places.
The characteristics of the tube sheet are: golden color, crisp shell, soft inner layer, economical, salty and delicious.
Raw materials: flour 500g, flour fertilizer 125g, sesame 25g, refined salt 7.5g, vegetable oil 20g, maltose 10g, and alkaline flour 20g.
Method:
1. Heat the flour with water, mix with flour fertilizer to make fermented flour, add appropriate amount of alkaline flour and knead well.
2. Mix the dough with alkali, knead it into long strips, flatten it, roll it into square pieces, brush it with plain oil and sprinkle with fine salt. Then, one third of both sides of the dough are stacked in three layers, and then rolled into a 6.5cm wide sheet, one side is brushed with maltose, and sesame seeds are sprinkled (fried), cut into diamond-shaped pieces, placed face down on a chopping board, and gently patted with water on the back side to form a green cylindrical sheet for later use.
3. Stick the green cylinder piece by piece on the furnace wall of the hearth furnace, bake it until it bulges to be golden yellow, and then gently take it out of the furnace with fire scissors.
The freshly baked tube slice is soft, glutinous and fragrant, and steaming. It tastes better if it is rolled up with fried dough sticks. There are also some regular customers who put a few slices of ginger juice in a hot basin and dip it in sesame oil, which is even more unique.
note:
1, grasp the water temperature when ironing noodles, the water temperature is too high, and the finished product is too sticky to eat. The water temperature is too low to stick to the oven when baking. The optimum water temperature is 70℃ to 80℃.
2, to control the fire in the furnace when baking, generally use a small fire to cook slowly. A big fire will look unfamiliar.
The tube slices are salty and sweet. You can also put chopped green onion in the middle of the salty taste.
Huojiao
Fire pepper is a traditional snack in Nantong, and it is relatively simple to make. Because boiling water is required for cooking and hot oil is required for frying, the finished product is similar to that of jiaozi, so it is called Huojiaozi.
The method of making fire jiaozi is basically the same as that of jiaozi, but the water temperature is different when mixing the dough, so two different kinds of dough are formed. Jiaozi is cold water dough. Fire jiaozi is hot water dough. The methods of ripening are also different. The former is boiled in water and the latter is fried, thus producing different flavors. Huo jiaozi is characterized by exquisite dishes, golden color, crisp outside and soft waxy inside, fresh stuffing, rich gravy and delicious taste.
Ingredients: 500g of flour, 50g of minced fresh meat, appropriate amount of ginger, appropriate amount of onion rice, appropriate amount of Shaoxing wine, appropriate amount of monosodium glutamate, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of salt, and white oil1000g (actual amount100g).
Method:
1, pour the flour into the barrel, pour the boiling water that is burning, stir it evenly with a wooden stick quickly, and block it. Then, pour it on the chopping board, sprinkle with cold water and divide it into small pieces. Let it release the heat from the dough, then knead it into a ball and cover it with a wet cloth for later use.
2. Put the chopped fresh meat into a large bowl, add soy sauce and mix well, then add water, ginger, Shaoxing wine, sugar and salt, stir hard, and finally add monosodium glutamate and chopped green onion and mix well. Sometimes you can add jelly.
3. Knead the dough into strips, add one or two or three doses, roll it into a round skin, wrap it in stuffing, fold it into a semicircle, and knead the pattern by hand, and it will become the blank of jiaozi. 4. Heat the pan and pour in ordinary oil. When the oil temperature rises to 80% heat, fry it again until it is golden in color and bubbles in the shell, take it out and drain it, and put it on a plate.
The stuffing of Huo jiaozi is generally fresh meat, but it varies according to the season. For example, when leeks are on the market, you can put a small amount of minced leeks in your mouth, which is crisp and fragrant and has its own characteristics. In addition, sweet fillings such as Wuren bean paste can also be wrapped, but they are not as popular as salty jiaozi.
note:
1. When scalding noodles, you must use burning boiling water, control the delicious amount of water correctly, and stir quickly, especially in winter, and the noodles should be cooked thoroughly. Otherwise, the wax is sticky and can't meet the requirements of the product.
2, the hot surface should be completely cooled by hot air, in order to knead the dough evenly, but not too much, in case of force. Otherwise, the finished product will be crusted, rough and cracked, which will seriously affect the quality of the finished product.
3. When frying fire dumplings, it is necessary to control the oil temperature, not too high, and cook with warm oil, otherwise there will be a phenomenon of tender outside.
Fried flour cake
Nantong oil cake is a very popular snack. It's a kind of cake fried with fermented noodles, not fried cakes in the north. This kind of cake is not available all year round, but it usually comes on the market after the weather is warm.
The oil cake is easy to make and easy to operate. Rosin is delicious.
Raw materials: 500g flour, 7.5g salt, 125g old yeast, 50g vegetable oil and 25g alkali.
Method:
1. Add water to flour and mix with old yeast to form dough. After fermentation, add alkaline flour and knead well, then add fine salt and knead well.
2. Put the pot on the fire, put a little oil, knead the dough into a 50-gram cake blank, put it on the pot, and thin it into a round cake shape with your fingers. When the bottom of the cake is light yellow, turn over and fry the other side. Add oil and fry both sides, then take out the pan.
If you add a little chopped green onion and monosodium glutamate to the cake and fry it, it's called scallion cake. Eat it while it's hot, and the onion flavor is rich. Soft and delicious. In addition, one side of the cake is fried with eggs, that is, salted egg cake.
Note: when frying, don't have too much oil in the pot and not too much fire. Medium fire is suitable, and the oil temperature is 60% (160℃ ~ 180℃). Too high is easy to burn, too low is difficult to mature.
Nantong special food and snacks
Langshan Chicken is one of the eight standard chicken breeds in the world, formerly known as Chahe Chicken and Matang Black Chicken. 1872 was discovered by an English sailor in Nantong and brought back to England, so it was named Langshan Chicken. Langshan chicken is a kind of chicken with black and gorgeous feathers, long legs, thin skin and delicious taste. After being exported abroad, Langshan Chicken has been distributed in various countries and listed in the world excellent poultry atlas. Langshan chicken has many ways to eat because of its thin skin and tender meat. Stewed Langshan Chicken is also called original stewed Langshan Chicken. Both soup and meat are delicious and delicious. China's famous cookbooks and China's cookbooks are recorded.
Tian Xia Di Yixian
Meretrix meretrix, which is abundant in the South Yellow Sea beach, has the reputation of being the freshest in the world, and contains many elements such as iron, calcium and iodine needed by protein and human body. In ancient times, tributes were dedicated to the imperial court. There are many ways to eat clam shells, such as frying, simmering soup, barbecue, raw wok and so on. Iron plate clams and money clams cakes are famous dishes in Nantong.
Wenfeng Shuangzhu
The famous dish of Wenfeng Hotel is also called Fried Double Bamboo. The main raw material is Soren, fried with bamboo shoots. The flounder flounder is mainly produced in Rudong Beach in this city. It looks like a bamboo tube with a yellowish shell and jade-like meat, and is the top grade seafood. In recent years, a sole fish farm has been developed in Dongsha, Rudong, and the sole fish harvested from autumn and winter to around Qingming is delicious. The razor clam can also be made into boiled dried razor clam, imperial concubine bath (razor clam milk soup) and jelly (steamed razor clam with eggs).
Catfish in white sauce
Fish, also known as baiji dolphin, has a long snout and a wide variety, including 13 species in the lower reaches of the Yangtze River. Catfish produced in Langshan Yangtze River, Nantong is a rare and precious species in the Yangtze River, with hidden red in white, few thorns and tender meat. Amin Yang Shen thinks baiji has both the beauty of puffer fish and shad, and is non-toxic and stingless. In his words, it was pink and white, beautiful, the beauty of the stone was beyond words, and the water sheep was ripe. This dish has been included in China's famous dishes and China's cooking dictionary.
Boiled seed fish
Seed fish, also known as anchovies, is one of the local specialties in Nantong. The shape of anchovies is similar to that of swordfish, and their body length exceeds 10 cm. Because of its thin meat and many seeds, it is called seed fish. From long summer to big summer, anchovies migrated from Lv Songyang to the Yangtze River estuary to lay eggs, resulting in fishing season. There are many red egg pieces in the abdomen of female anchovies, which are nutritious and delicious. Its cooking method is to wash the fish and fry them until they are brown. At this time, the bones are crisp and tender, the meat is tender and the seeds are fresh, plus the seasoning, which is considered to be delicious with wine. Canned anchovies are good for travel and gifts to relatives and friends.
Haimen pettitoes soup mutton
Haimen goat is famous for its tender and delicious taste, and Haimen mutton soup is very famous in the late Qing Dynasty and early Ming Dynasty. Local chefs choose castrated fat goats as raw materials and make them through unique cooking. They are tender and juicy, delicious, low in lean meat, low in fat, easy to digest and light in smell, and have the functions of warming the middle warmer, tonifying deficiency, appetizing and keeping fit. Mutton soup is made in winter, and it can be mixed with sweet noodle sauce and dipped in pepper to eat cold; It can also be cooked with vermicelli, green vegetables and original soup; You can also add soy sauce, rock sugar and a little sheep oil to stew. The three ways of eating have different tastes, similarities and differences, differences and similarities, which are wonderful.
Roasted bamboo chicken with taro
Taro is a perennial leguminous plant, named after its underground stem block with elegant fragrance. Taro is known as the king of vegetarian dishes. Jia Baoyu recorded that taro was a fruit in the nineteenth chapter of A Dream of Red Mansions, which shows that it is delicious and can be eaten for a long time. Haimen and Qidong in Nantong still retain the tradition of planting taro. Bamboo chicken is a kind of wild bird, which lives in bamboo forests in mountainous areas. Commonly known as the cock-headed stork, it looks a bit like a pheasant. Its feathers are chestnut with white spots. It likes pecking bamboo shoots and moths, and the meat is delicious. Nantong people burn bamboo chicken and taro together, which is crispy and delicious, and it is a rare and precious game.
Sweet and sour yellow croaker
Pseudosciaena crocea produced in Lvsi Fishing Ground is one of the oldest and most important economic fish in China. Yellow croaker contains protein, fat, sugar, vitamins, calcium, money and other nutrients. Pseudosciaena crocea gum is an advanced nutritional supplement. There are many ways to eat yellow croaker, such as braising in soy sauce, stewing soup, steaming and steaming. Sweet and sour yellow croaker is a famous dish in Nantong.
Roasted eel
Eel, a special fish with both salty and fresh water, is a peculiar river-sea migratory type. Eel meat is fine, tender, smooth and fat, and it is rich in vitamins and amino acids. It is not only delicious, but also has the medicinal function of tonifying deficiency and strengthening yang. There are many eel farms in Nantong, and the products are mainly exported. The local roasted eel is full of color and flavor, which can be used as a good product for state banquets, tourism and gifts to relatives and friends.
Money radish cake
Money radish cake was created in the late Qing Dynasty. In 1970s, Nantong pastry chef improved it according to Suiyuan Food List, and changed crispy pastry into fried shredded radish with thin water and oil noodles, which made the finished product harmonious and pleasing in color, similar to money, clear lines, crisp skin and fragrant stuffing. Nantong Money Radish Cake has been included in China Snacks and Encyclopedia of China.
Hibiscus huoxiang dumplings
Nantong is a famous seasonal food. Pogostemon cablin is cool and fragrant, and it is a good Chinese herbal medicine. Nantong's pastry chef uses leaves of Pogostemon fragrans as dumpling wrappers, sweet-scented osmanthus bean paste as fillings, and soft-fried Pogostemon jiaozi is like a hibiscus flower in bud, with a cool and fragrant entrance. This point has been included in "China Snacks" and "Encyclopedia of China" and has become a national famous point.
Leek dumplings
During the Qianlong period of the Qing Dynasty, the method of making leek boxes was recorded in Yuan Mei's Suiyuan Food List. Nantong has a long history of making leek boxes. Leek boxes are generally packed with leeks, which are suitable for spring consumption. The skin of the product is golden and crisp. The stuffed leek is crisp and tender, and tastes delicious, which is a good time. Nowadays, the method of making leek boxes has been greatly improved. The boiled dough and starch were fully gelatinized and absorbed a lot of water. After frying, the surface is crisp and slightly crisp, and the inside is soft and tender, which has the effect of crisp but not oily, and glutinous but not rice flour.
. Four cases of common pastry practices in Nantong.
egg pancake
Nantong oil cake is a very popular snack. It's a kind of cake fried with fermented noodles, not fried cakes in the north. This kind of cake is not available all year round, but it usually comes on the market after the weather is warm.
The oil cake is easy to make and easy to operate. Rosin is delicious.
Raw materials: 500g flour, 7.5g salt, 125g old yeast, 50g vegetable oil and 25g alkali.
Method:
1. Add water to flour and mix with old yeast to form dough. After fermentation, add alkaline flour and knead well, then add fine salt and knead well.
2. Put the pot on the fire, put a little oil, knead the dough into a 50-gram cake blank, put it on the pot, and thin it into a round cake shape with your fingers. When the bottom of the cake is light yellow, turn over and fry the other side. Add oil and fry both sides, then take out the pan.
If you add a little chopped green onion and monosodium glutamate to the cake and fry it, it's called scallion cake. Eat it while it's hot, and the onion flavor is rich. Soft and delicious. In addition, one side of the cake is fried with eggs, which is an omelet.
Note: when frying, don't have too much oil in the pot and not too much fire. Medium fire is suitable, and the oil temperature is 60% (160℃ ~ 180℃). Too high is easy to burn, too low is difficult to mature.
Huojiao
Fire pepper is a traditional snack in Nantong, and it is relatively simple to make. Because boiling water is required for cooking and hot oil is required for frying, the finished product is similar to that of jiaozi, so it is called Huojiaozi.
The method of making fire jiaozi is basically the same as that of jiaozi, but the water temperature is different when mixing the dough, so two different kinds of dough are formed. Jiaozi is cold water dough. Fire jiaozi is hot water dough. The methods of ripening are also different. The former is boiled in water and the latter is fried, thus producing different flavors. Huo jiaozi is characterized by exquisite dishes, golden color, crisp outside and soft waxy inside, fresh stuffing, rich gravy and delicious taste.
Ingredients: 500g of flour, 50g of minced fresh meat, appropriate amount of ginger, appropriate amount of onion rice, appropriate amount of Shaoxing wine, appropriate amount of monosodium glutamate, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of salt, and white oil1000g (actual amount100g).
Method:
1, pour the flour into the barrel, pour the boiling water that is burning, stir it evenly with a wooden stick quickly, and block it. Then, pour it on the chopping board, sprinkle with cold water and divide it into small pieces. Let it release the heat from the dough, then knead it into a ball and cover it with a wet cloth for later use.
2. Put the chopped fresh meat into a large bowl, add soy sauce and mix well, then add water, ginger, Shaoxing wine, sugar and salt, stir hard, and finally add monosodium glutamate and chopped green onion and mix well. Sometimes you can add jelly.
3. Knead the dough into strips, add one or two or three doses, roll it into a round skin, wrap it in stuffing, fold it into a semicircle, and knead the pattern by hand, and it will become the blank of jiaozi. 4. Heat the pan and pour in ordinary oil. When the oil temperature rises to 80% heat, fry it again until it is golden in color and bubbles in the shell, take it out and drain it, and put it on a plate.
The stuffing of Huo jiaozi is generally fresh meat, but it varies according to the season. For example, when leeks are on the market, you can put a small amount of minced leeks in your mouth, which is crisp and fragrant and has its own characteristics. In addition, sweet fillings such as Wuren bean paste can also be wrapped, but they are not as popular as salty jiaozi.
note:
1. When scalding noodles, you must use burning boiling water, control the delicious amount of water correctly, and stir quickly, especially in winter, and the noodles should be cooked thoroughly. Otherwise, the wax is sticky and can't meet the requirements of the product.
2, the hot surface should be completely cooled by hot air, in order to knead the dough evenly, but not too much, in case of force. Otherwise, the finished product will be crusted, rough and cracked, which will seriously affect the quality of the finished product.
3. When frying fire dumplings, it is necessary to control the oil temperature, not too high, and cook with warm oil, otherwise there will be a phenomenon of tender outside.
Cylindrical part
Tube slice, also called "oblique angle", is an economic snack in Nantong area, belonging to the category of baked wheat cake. Because the mature tool is cylinder furnace, and the foreign dish is rhombic, the finished product is divided into two pieces, so Nantong area is called cylinder piece. The materials and production of cylinder slices are different from those of sesame cakes, and the flavor is also different, which is rare in other places.
The characteristics of the tube sheet are: golden color, crisp shell, soft inner layer, economical, salty and delicious.
Raw materials: flour 500g, flour fertilizer 125g, sesame 25g, refined salt 7.5g, vegetable oil 20g, maltose 10g, and alkaline flour 20g.
Method:
1. Heat the flour with water, mix with flour fertilizer to make fermented flour, add appropriate amount of alkaline flour and knead well.
2. Mix the dough with alkali, knead it into long strips, flatten it, roll it into square pieces, brush it with plain oil and sprinkle with fine salt. Then, one third of both sides of the dough are stacked in three layers, and then rolled into a 6.5cm wide sheet, one side is brushed with maltose, and sesame seeds are sprinkled (fried), cut into diamond-shaped pieces, placed face down on a chopping board, and gently patted with water on the back side to form a green cylindrical sheet for later use.
3. Stick the green cylinder piece by piece on the furnace wall of the hearth furnace, bake it until it bulges to be golden yellow, and then gently take it out of the furnace with fire scissors.
The freshly baked tube slice is soft, glutinous and fragrant, and steaming. It tastes better if it is rolled up with fried dough sticks. There are also some regular customers who put a few slices of ginger juice in a hot basin and dip it in sesame oil, which is even more unique.
note:
1, grasp the water temperature when ironing noodles, the water temperature is too high, and the finished product is too sticky to eat. The water temperature is too low to stick to the oven when baking. The optimum water temperature is 70℃ to 80℃.
2, to control the fire in the furnace when baking, generally use a small fire to cook slowly. A big fire will look unfamiliar.
The tube slices are salty and sweet. You can also put chopped green onion in the middle of the salty taste.
Tangent plane of tangent plane
Nantong Pick Noodles, also known as "Daoxiao Noodles" or "Daoxiao Noodles". Because the processing technology is exquisite, the appearance is uniform, the strip length is smooth, elastic and ribbed, so it will not paste after cooking for a long time. When eating, it is tough but not hard and chewy. If served with various toppings. Stir-fry with soy sauce, lard and monosodium glutamate. It tastes particularly delicious. Nantong tiaomian, as a high-grade pastry, has a long-standing reputation.
Method of making jumping surface:
Ingredients: 350g of flour, 2 eggs, 0/0g of refined salt/kloc-,750g of chicken soup, 40g of dried starch, 5g of monosodium glutamate and 30g of lard.
Method: Pour the flour on the chopping board and chop a small pond in the middle. Beat the eggs into a bowl, stir them into egg liquid, pour them into a pond, add 4 grams of refined salt, 2 grams of monosodium glutamate and 100 grams of water to form dough, knead them repeatedly until they are smooth and energetic, cover them with a wet cloth and let them stand for a while.
Sprinkle dry starch on the chopping board, roll the baked dough flat with a rolling pin, then roll it into strips, sprinkle starch and shake it on the chopping board.
The water pot is on fire. When the water boils, sprinkle the top strips and cook it a little. When the noodles float on the water, add cold water and boil again. Take four large bowls, put salt, lard and monosodium glutamate in them, and rinse with chicken soup. Then evenly take out the cooked noodles and put them into a bowl, fork them into a comb shape and serve. It will taste better if it is covered with large rows of shredded pork with cabbage and eggs.