Recommended breakfast delicacies from Feixi County, Hefei

The food for breakfast is relatively important throughout the day, so having a good breakfast makes the whole day wonderful. In Feixi County, Hefei, there are some very delicious breakfasts that need to be highly recommended. Today, I will share with you some of Feixi's signature breakfast dishes

1. Sanhe Rice Dumplings

Sanhe Rice Dumplings are a traditional snack in Feixi County. To make rice dumplings, first grind the indica rice into a dough, stir fry it in a large iron pot until cooked, then add an appropriate amount of water and stir. After the softness is moderate, transfer it to a cutting board and knead it until the dough is fully kneaded, then twist it into millet dough pieces; The filling is made by mixing Chaohu white rice shrimp, high-quality tofu, ginger, chili, seasonings, and other ingredients. Once the dumpling skin and filling are complete, you can wrap the rice dumplings. After frying the wrapped rice dumplings in an oil pan, the finished product will have a golden color, crispy outer skin, delicious filling, and lingering fragrance on the lips and teeth

2. Sanhe Ma Yuan

The main ingredient of Ma Yuan is water milled glutinous rice flour, with white sugar and white sesame added as auxiliary ingredients. When making, knead the wet dough into a stick shaped cylinder, pull out dough of equal size by hand, knead it firmly in your hand, press it into a round cake, add white sugar filling and knead it again, roll a layer of white sesame seeds on the surface, and slowly fry in oil. It is advisable to put sesame balls in cold oil to maintain their color and prevent burning

3. Sanhe Soup Bun

Sanhe Soup Bun is a famous dish produced by Sanhe Restaurant. The skin of the soup bag is Wonton skin, as thin as cicada wings, as beautiful as bright paper; The stuffing is made of refined pork, minced with water and fine salt, slightly larger than Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival). The "soup" of tangbao is the old mother's chicken soup

4. The skin of fried Spring rolls is made of wheat flour, mixed with water to form thick paste, and then "welded" in a pan to form a round thin skin. There are two kinds of fillings for Spring rolls, one is chopped fresh lotus root, mixed with diced meat and shredded chili; One type is chopped coriander, mixed with diced vegetables and chili flakes. Add an appropriate amount of refined salt

Place the Spring rolls stuffing flat on the skin and roll it up, flatten it into a rectangular shape, deep fry it in the pan until the surface is brown and yellow, remove it and drain the oil for eating. The Spring rolls has crispy skin and beautiful stuffing, sweet lotus root and fresh meat, and spicy dishes

5. Fried and roasted

The raw material for Sanhe roasted wheat is not glutinous rice, but wheat flour. Mix and knead the refined flour with water to form a dough with tendons and bones, press it into the shape of a small baba, and put the refined meat stuffing. The meat stuffing is the size of Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival), hollow and bulging at the back, and then squeeze it with your fingers to form a multi-layer folded groove. Put it into a boiling oil pan and fry it until it is cooked. Refreshing and flowing, with a long-lasting aftertaste

6. Kangba

Feixi Kangba is made in a large flat pot. After heating, apply a layer of sesame oil first, and then place round cakes about one centimeter thick one by one. Use a small shovel to flip both sides and sprinkle oil and water on one side to avoid burning. Kangba should be heated until the bottom is covered with crust and the top is burnt yellow. Baba uses indica rice Rice noodles as its flour, and its stuffing is mainly made of vermicelli, dried rice, thousand pieces of rice and coriander. Customized ones can also contain meat stuffing

7. Fried rice cake

The making of rice cake skin is entirely dependent on the palm of the back. It needs to be flattened and rounded, with five fingerprints left on the surface. The uneven surface is originally intended to better "eat oil", with dried sauce and minced pepper as the main filling. Black dried beans should be cut into mung bean sized, square and angular pieces. To fry, use high-quality vegetable oil, boil it until it rolls open, stir it continuously with a spatula to prevent sticking, and use a spatula to scoop it out and drain the oil when it "peels". It is crispy and crispy, and the bite is fragrant

8. Deep fried glutinous rice balls

Steam the top long glutinous rice with water in a steamer and set aside. Add a small amount of meat filling, ginger powder, chili sauce, and fava bean sauce, mix with salt, and knead repeatedly to mix well. When making round balls, dip your palm in cooked sesame oil to prevent sticking, rub it into a "happy head" shape, and fry it in oil until cooked

Deep fried glutinous rice balls are fragrant, salty, sticky, and spicy, loved by those who enjoy eating sticky food