Peng'an Guokui [Sichuan Peng'an Specialty]

What is Peng'an Guokui? Authentic Sichuan Peng'an specialty: Peng'an Guokui

Content summary:Do you want to know what Peng'an Guokui is? This article is a detailed introduction to the Sichuan Peng'an specialty - Peng'an Guokui. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Peng'an Guokui. The full text takes about 3 minutes to read, mainly including the basic introduction of Peng'an Guokui and the product characteristics of Peng'an Guokui? The production method of Peng'an Guokui, etc

Basic Introduction to Peng'an Guokui

Peng'an Guokui (English: guokwei)， There are many places with snacks like Guokui Guan or Guokui Guan, but there are not many places with truly rich local characteristics. Peng'an Guokui's characteristic crispy Guokui with Sichuan northern liangfen inside is a specialty snack of Peng'an

There are both the crispy and steaming aroma of freshly baked pot helmets, as well as the spicy and soft texture of northern Sichuan liangfen, which is crystal clear. Peng'an Guokui Guan combines the advantages of Guokui and liangfen organically, with a fragrant and delicious aroma and unique features

The production method of Peng'an Guokui

The steps for making Guokui are as follows: first, pull off a small piece of dough, roll the rolling pin into a three finger wide flat dough, apply oil and salt, Sichuan pepper spicy powder, and sometimes a layer of sesame seeds to enhance the taste. Then roll it into a small roll, place it vertically on a cutting board, and use a rolling pin to roll the roll from top to bottom until it forms a round pancake. Then spread it out on a hot pan in an oil drum and grill it continuously with an iron clip. In a moment, the pancake was baked and turned into a fluffy and crispy flying saucer that seemed to have fermented. Get out of the stove, use a shiny small knife to cut along the edge of the pot helmet, and make a small opening. On the other side, carefully scrape a bowl of liangfen, add red oil, salt, sauce, vinegar, shake a little Sichuan pepper powder, sprinkle ginger and garlic water, sprinkle a few strands of scallion cilantro, mix it in a golden and dark soil bowl until it is crystal clear and bright red, then pour it into the mouth cut by the pot helmet and fill it with the pot helmet's belly. Quickly put on a paper bag, and a delicious pot helmet filling is yours