Special snacks in Nanchong

In fact, many people don’t know much about Nanchong’s special snacks. The snacks in this area are mainly concentrated in noodles. There are a lot of noodles for everyone to choose from. Moreover, the noodles made in this area will become more chewy. There are also many flavors of cakes. These are very special snacks. Some sesame seeds will be put into the cakes to make them more fragrant.

Grind the flour into dough, tear off a small piece of dough, spread it with oil, salt, pepper and spicy flour powder, and sometimes a layer of sesame seeds. Then it is rolled into a small roll and placed vertically on the chopping board. A rolling pin is used to roll the dough from top to bottom until it is rolled into a round pan. It is then spread out on a frying pan and baked, constantly turning the edges with a pair of iron tongs while baking.

When the pancake is golden and fluffy, open the flat iron pan, put it into a bucket with a large belly and a small mouth, and place it vertically along the stove to bake. After a while, the pancake is baked into a fluffy and crispy flying saucer. Use a small knife to cut along the edge of the pot cake and make a small hole. Then use a small iron scraper to scrape the jelly upside down on the chopping board into a bowl, add red oil, salt, sauce, and vinegar, sprinkle on a little pepper powder and pepper, pour on ginger and garlic water, sprinkle with a few shreds of green coriander, mix in the earthen bowl until it is crystal clear and bright red, then pour in through the cut hole in the pot cake and fill the belly of the pot cake.

The Guokui Guan tastes "crunchy", crispy and fragrant! Spicy, hot, crispy and fragrant, even people who didn't buy anything can't help but drooling, as if they saw a delicious meal! Just like Sichuan jelly has become a symbol of Nanchong's famous snacks and a symbol of food culture, Nanchong's Guokui Guan has also become a unique business card of Nanchong's local food culture.

Production steps

1. Soak the peas in clean water for about 6-8 hours until they swell; 2. Grind the swelled peas with water (add appropriate amount of water when grinding);

3. After all the peas are ground, filter them with a bean curd cloth. The first filter produces the original juice, which is highly concentrated and is put into a container and set aside. Add clean water for the second and third times of filtration to filter out most of the starch. After about 3 hours, remove the clean water on top and take out the oil powder and starch precipitated below.

4. Pour the original juice filtered out in the first pass into the pot, stir it constantly with a small wooden rolling pin while heating it, and after it boils, slowly add the oil powder and starch (concentration of about 60%) filtered out in the second and third passes into the pot, stirring it in one direction while adding it, so that it is mixed with the original juice in the first pot, and continue to cook over low heat for 10 minutes before removing from the pot;

5. Pour the hot powder into a ceramic container to cool (do not use wooden containers);

6. Cut the cooled jelly into strips about 8 cm long and 0.8 cm wide (thick), put it into a bowl, add salt, chopped green onion and red pepper oil and serve. According to your preference, you can also add appropriate amount of sesame oil, garlic and soy sauce.

Precautions

The amount of oil, powder and starch added later should be appropriate. Too much will make the dish taste stiff, while too little may make it like dry porridge without any shape. To check whether the dough is in the right amount, lift the rolling pin to see if it can form flakes.