[Jiangxi Shangrao Snacks]_Jiujiang_Species
Jiangxi, as a landscape city, is now loved by many tourists.
Especially in the early spring, they went together.
In addition to the unique natural landscape, the snacks in Shangrao, Jiangxi are also loved by many tourists.
So, do you know what are the snacks in Shangrao, Jiangxi?
Today, I will introduce some snacks that you must not miss. When you arrive in Shangrao, Jiangxi, you must taste them.
Distillers fish, choose about half a catty of freshwater fish, marinate, and when it is half dry, put it in the rice wine jar and seal it.
More than ten days, it can be recovered, or steamed or boiled, and boiled with lees.
The key is wine. Make the wine old and strong.
Infiltrated into the fish flesh, the flesh was jujube red, and its color had an intoxicating beauty, followed by the fragrance of wine.
Dried eggplant, almost every household will do.
The main raw materials are dried eggplant, pepper, rice wine, sucrose and a variety of auxiliary raw materials. They are refined from scientific formulas. They are fragrant, sweet, spicy and fresh. They have the functions of refreshing and appetizing, sweating and cold.
Fried noodles, a famous snack in Jiangxi, is a kind of food that can be used as a snack or a staple food in Jiangxi and western Zhejiang.
It is moderately soft, hard, wet and dry, with a smooth mouth and unique flavor. It is known as “the king of snacks” and “the leader of food”.
Tofu paste is fresh and clear, and it is a local dish.
Cut the tofu into the size of the beans, pour it into a hot pot with broth, add the seasonings for a minute, then pour cooked lard, add shrimp, cilantro, shiitake mushrooms and bamboo shoot tips, stir with one hand, sprinkle rice with one hand,Add crushed parsley, wet starch and lard, scoop into a plate, top with sesame oil, sprinkle with pepper and green onion.
Steam cake, use rice flour and flour to spread a thin layer on a circular plate similar to a lid, and sprinkle with mushroom mushrooms, shrimp, bean sprouts, dried bamboo shoots, dried beans, peppers, onions, dried tofu, steamedCook the pan, about 1 cm thick. Sprinkle green onions on top, pour in cooked oil, cut into prisms with a knife, and dip in hot sauce.
Xia Ling replaces the new rice as raw material. After washing and soaking, it is ground into a slurry, added with lime, boiled on a stove, stirred into a pan, kneaded into a round bar, and then rubbed into marble balls.
Shred soy sprouts, peas, fresh meat, shrimp, etc., and fry them with cooked lard.
Then boil the water and pour it into a pot, add salt, soy sauce, cooked lard, and MSG, pour in the seasoning, stir-fry with water starch, and sprinkle with pepper and chives.