The basic introduction of Xugou enema
Jar residue is also known as enema, palm irrigation, bowl removal, and official taste
Jar slag has a history of hundreds of years. At first, some people accidentally steamed and roasted the leftover "dregs" from eating buckwheat flour paste (which Xugou people call "dregs" when noodles are mixed into soup) in a pottery rice pot. After cooking, they seasoned it with vinegar and garlic, and gave it a unique flavor, so it was named "can dregs". After continuous improvement, it changed from steaming in cans to steaming in bowls (now popular in some places as "bowl de"), and then changed to steaming in plates. The process was continuously improved in various processes such as kneading noodles, and finally it was finalized into today's food
What is the nutritional value of Xugou enemaThe raw material of the jar residue is buckwheat flour, and the seasoning is mainly vinegar and garlic. Buckwheat flour contains 7% to 13% protein, which is higher than that of rice flour; Containing 3% fat; There are a total of 9 types of fatty acids, with oleic acid and linoleic acid being the most abundant. It has certain preventive and therapeutic effects on arteriosclerosis, heart disease, hypertension, diabetes and other diseases. The disinfection and sterilization effects of vinegar and garlic, as well as their ability to prevent colds and dysentery, are widely known. Therefore, canned food is not only a delicious snack but also a health foodWhat are the product features of Xugou enemaXugou tank slag has strong local characteristics. The slag is made of buckwheat flour, with a gray color like porcelain, semi transparent, non sticky and non connected, soft and tough, and full of elasticity. Paired with vinegar and garlic juice, it can be eaten cold or stir fried, creating a unique flavor. There are two types of Xugou enema: dividend and white. Red enema is made with fresh pig blood and noodles; White enema does not use pig blood, so it appears grayish white. In the history of Xugou, Fan Qinglin's enema on Dachengsi Street in the early Republic of China was the most famous. The enemas he made are first clumped and then released, without breaking, hence the nickname "Fan Yipin" The eating methods of canned food can be roughly divided into two types: cold and hot stir frying. Cold seasoning is divided into various flavors according to different seasonings. Hot stir frying can be divided into various ways due to the different ingredients added, such as stir frying can residue, bean sprouts stir frying can residue, stir frying can residue, and Jiongbing Cold enema Seasoning: Garlic puree, sesame paste, salt, monosodium glutamate, sesame oil, soy sauce, chili, as well as Qingxu aged vinegar (a local brine in Xugou) Use a knife to cut into strips or diamond shapes, and place the prepared seasonings one by one Hot Stir Fry Jar Residue Take thick and specialized hot stir fry jar residue, pour a little donkey oil into the wok, wait for the oil temperature to reach about 80 degrees, add garlic and soybean sprouts to the wok and stir fry until fragrant, then add sausage to the wok and stir fry for about 2 minutes. Drop a little authentic "water tower" aged vinegar from Qingxu, then remove from the wok and serve on a plate. During the autumn and winter seasons, the autumn breeze brings a refreshing aroma mixed with garlic, vinegar, and enema residue, with a fragrant scent that fills the nose and makes people salivate for three daysTasting and eating methods of Xugou enema