Pingliang belongs to the cold temperate semi-humid area of Jingwei River. In the agricultural climate division, it belongs to the mild and semi-humid agricultural climate zone in Longdong. According to meteorology, the average climate temperature is usually defined as summer, winter is below 10, and spring and autumn are below 10 to 22. Spring and summer 106 days, autumn 77 days, winter 182 days. According to the phenological reaction and agricultural activities, there are four seasons, that is, from 0 to 15 in spring, from 15 in summer, from 15 to 0 in autumn and from 0 in winter. According to this standard, the four seasons are divided into March, April and May in spring, June, July and August in summer, September 10, 1 1 in autumn and 12, 1 and February in winter.
Fried fruit
The only fried food in the New Year's wine plate is called fruit or fruit somehow. I don't want to change the name of the whole country with the blunt scientific name in the book, and call it a snack originally called Gengjue Beijing Biography. I like Lu cuisine, but I don't know which homophonic Chinese character is used for Lu. Eat during the New Year. Everything is important. Lu Liang depends on his family and good luck in the coming year. Fruit is better. Land food does not need oil and flour. There are ground bees and corn flour in the yard. If you can do this every year, there must be a good year. Only the well-off can afford it. Even if you have the ability, most neighbors won't do it. However, optimism dominates every day of Jingchuan people's lives. Mothers try their best to be flexible, looking for things from the east and borrowing things from the west, filling in the north, or using all kinds of forces to promote fried fruit.
Walnut jiaozi
Walnut jiaozi has entered the off-season of autumn and winter, and people in Huating Village who have worked hard for a year will have time to taste the delicious walnut jiaozi. Now, farmers who have walnuts at home have a reunion dinner on the first day of the New Year's Day.
The method of making walnut jiaozi is actually relatively simple: breaking the skin and taking the kernel, simmering with low fire until it is light yellow and fragrant, blowing off the fine skin on the walnut, rolling it into mud while it is hot, adding salt, then fully stirring and mixing it with cooked red and white radish, tender cabbage or tofu, and then adding minced onion and ginger, cooked clear oil and spiced seasoning, so that the filling is ready. And then you can do it? I use a purse, jiaozi. The fat content of walnut is 3 times that of soybean and 2 times that of peanut. Rich in nutrition, there are both vegetable dumplings and meat dumplings. Therefore, when jiaozi first made it, it was extremely fragrant, oily but not greasy, light and refreshing, and had a long aftertaste. Chewing tirelessly is a common mixture of meat dumplings and vegetable dumplings.
Jingchuan guanguan steamed buns
Steamed buns are a traditional snack of the Han nationality in Jingchuan, Gansu. After mixing the flour, knead the flour repeatedly and cook it into steamed buns. The skin is thin, hard and tough, crisp but not sticky when eaten cold, sweet after taste and durable. Steamed buns are soft, waxy and delicious, with long fragrance, hot, soft and crisp, and have the characteristics of no mildew, rancidity and no taste change after long-term storage. Soaking in boiling water, such as cotton bud trial exhibition, white lotus blooms, and its taste is not diminished, which is necessary for the journey. The steamed buns in the pot are all raw, white and tender, which is the most praised.
History and culture
According to legend, during the reign of Emperor Kangxi of the Qing Dynasty, Aisingiorro Michelle Ye, a sage of the Qing Dynasty, visited Xi 'an and passed by Jingchuan. Local officials paid tribute to the pots and pans steamed by the people. After the emperor tasted them, he praised them and took them as a tribute. The name "Pots, Pots, Pots and Pots, Steamed Buns" became popular, and its flavor has not diminished to this day.
Huoshaozi
Huoshaozi is a unique specialty of Jingchuan, and there are no other specialties in all counties of the country. The method is as follows: mix the first-class wheat flour, add two or two oils per catty, roll it into powder, rub it with big oil, then roll it up, roll it up, roll it up, roll it up, round it, add chopped green onion, big oil and seasoning, and put it into rice bran for about half an hour. Some are wrapped in sugar stuffing.
Practice: Walking in the streets of Jingchuan, I suddenly heard the smell of chopped green onion filled with time and space, and people were surrounded by layers, just watching the fire burning. Outside the pavement door facing the street, there are cauldrons on the shelves, and the bowls of the Carboniferous period are burning red. In the case, the oil is barrel-shaped, the chopped green onion is sieved and the seasoning is spread out. Burn a handful of oil and wrap two chopped green onion. Without chopped green onion, absolutely not. Because of adding twice the chopped green onion and the right amount of seasoning, the pot caught fire, the oil creaked, the pot was fried warmly, the time was fast, the oil was soaked, and the taste in the pot was not bad. It took less than half an hour. What color is it? S lush, red, crisp, soft, burning and fragrant wonderful things have appeared.
Crispy box
Su is a folk handmade snack in Chongxin County, Pingliang City, Gansu Province. Mainly using local high-quality wheat flour and linseed oil as main raw materials, supplemented by walnuts, peanuts, black sesame seeds, white sesame seeds, sunflower seeds and moss as fillings. Golden appearance, crisp outside and tender inside, sweet and delicious, with high nutritional value, and has the effects of diet therapy and health preservation, such as improving intelligence, strengthening brain and blackening hair. It is an ideal snack food and a good gift for relatives and friends.
Practice materials: high-quality wheat flour; Original pure linseed oil; Walnut kernel; Peanut kernel; Black sesame; White sesame; Sunflower seed kernel; White sugar.
Production method: Crispy zygote mainly uses local high-quality wheat flour and linseed oil as main raw materials, and walnut kernel, peanut kernel, black sesame, white sesame, sunflower seed kernel and green shredded pork as fillings. Through the full integration of flour and linseed oil, the stuffing skin is kneaded by hand, and according to the different fillings, it is divided into "five kernels" flavors (walnut kernel, peanut kernel, black sesame seed, white sesame seed and sunflower seed kernel).
Huahuamian
Huahuamian is a unique Han pasta snack in Pingliang, Gansu Province. Jingchuan county is the most famous. Huahuamian is mainly made of sorghum flour, which is smooth, nutritious and healthy, and is widely loved by urban and rural people. The main raw material is flour.
History and culture
The working group has been stationed for many years, and the civil servants, conscripts, exercise cadres and educated youth who are engaged in investigations in the central province are all guests, and they are here almost every day. L's family can go to Huahua. It's a delicious day. At that time, people's desire for consumption was so high that they didn't make impossible fantasies. There are guests, the white flour is thick, the soup is thin and narrow, and the soup is dry. Put aside the fried soup and pour the hot and sour soup. No one thought it was not delicious, leaving precious memories. The best meal in my life is * * * flower noodles. Even if we ate a state banquet today, we still can't refute the common sense and civilian experience at this stage.
Cold noodles with sauce
Cold noodles, commonly known as grey noodles, are especially suitable for cold food in summer, so they are often called cold noodles. When making noodles, use your arms? G pull, also known as losing face or saving face. When eating, grab the noodles into a bowl, mix with vinegar, pepper and garlic, and eat them cold. In case of cold season, you can also cook noodles in boiling water pot, pour a lot of salt water or minced meat, and stir-fry the meat to eat.
Practice: 10 kg of cold noodles of flour requires about four ounces of raw water and half a catty of cooking oil. Mash Peng ash, put it in cold water and stir it into thick ash water. When tasting with the tongue, it is advisable to have a strong sense of stimulation. Use green ash in summer and black ash in winter. Then make a noodle rope with clear water, pry it into four or two (less than half a bowl) raw plaster water for three or four times, and rub it repeatedly. Hands feel soft, find a small piece of interview, if it is pulled at will, it means that the dough has been made up, knead it into seven or eight pieces, and wait to be cooked. Lamian Noodles, the left hand holds the face, and the right hand wrist covers the face. By natural means, loosen and tighten your arms slowly and pull them repeatedly, from one fold to two folds, and from two folds to four folds. G throws six or seven hands; Every time you fold and pull, you must hold your chest out, gently brush the torn dough strands in your chest and abdomen for a few times, let the dough strands continue to stretch, then bend down, let the dough strands approach the chopping board, and roll back and forth on the dough pile for a few times, so that the dough strands can be evenly adhered to each surface to prevent the dough strands from sticking to each other. Pull the noodles to a certain fineness, that is, pull the ends, put a strand of pulled noodles into the boiling water pot, take it out after cooking, and bleach it in cold water for three times. After controlling the water to dry, sprinkle some cooked food oil and shake it back and forth to make the oil evenly spread on the noodles to prevent sticking or wrinkling. In this way, all the noodles are ready and put together.
From a national perspective, Pingliang is a region with relatively poor natural resources, but from the perspective of the whole province and surrounding areas, coal, oil and limestone have comparative advantages. Huating coalfield in the city is the thickest part of coal seam in Ordos coal-accumulating basin, with a total area of 150 square kilometers. It is the largest coalfield in Gansu Province, with an average thickness of 28.7 meters and a proven total reserve of 3.47 billion tons. It has excellent coal quality, high activity, high calorific value, low ash, low sulfur and low melting point. It is not only high-quality thermal coal, but also the best gasified coal in China at present.