Pingle Eighteen Brews [Guangxi Pingle Specialty]

What is Pingle Eighteen Brews? Authentic Guangxi Pingle Specialty: Pingle Shiba Niang

Content Summary:Do you want to know what Pingle Shiba Niang is? This article is a specialized article that provides a detailed introduction to the local specialty of Pingle, Guangxi - Pingle Eighteen Breweries. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Pingle Eighteen Breweries. The full text takes about 9 minutes to read, mainly including the basic introduction of Pingle Eighteen Breweries and the product characteristics of Pingle Eighteen Breweries? How did the history of Pingle Eighteen Brews come about? The production method of Pingle Eighteen Brews, etc

Basic Introduction to Pingle Eighteen Breweries

Eighteen Breweries, also known as "Pingle Eighteen Breweries" or "Yaojia Eighteen Breweries", are one of the characteristic foods of Guilin. It is a folk home cooked delicacy in northern Guangxi, made by using eighteen different ingredients as the shell, meat, eggs, tofu and other fillings, and using techniques such as wrapping, filling, brewing, and sandwiching

What are the product features of Pingle Shiba Niang

Once upon a time, the Eighteen Arhat traveled to Pingle. After tasting fish in the Guijiang River and drinking Shiya tea, they saw fresh vegetables everywhere in the mountains, farmers and towns along the Guijiang River in Pingle. On a whim, they showed their ingenuity and made eighteen courses of fermented vegetables, and left the recipe to the local people. There is a local nursery rhyme in Pingle that says, "Gao Arhat made a bamboo shoot brew, short Arhat made a snail brew, fat Arhat made a winter melon brew, thin Arhat made a pomelo peel brew, crying Arhat made a pepper brew, laughing Arhat made a bean curd brew, beautiful Arhat made an eggplant brew, ugly Arhat made a balsam pear brew, long browed Arhat made a gourd brew, bearded Arhat made a bean sprout brew, Arhat made a radish brew, and Fuhu Arhat made a taro brew, a big mouth Arhat made a pumpkin flower brew, a high nose Arhat made a Chicken rolls brew, a giant hand Arhat made a garlic brew, a three eye Arhat made a mushroom brew, a deaf Arhat made a Oily bean curd brew, and a dumb Arhat made a vegetable bag brew." In Pingle, Shiba brew went into the homes of ordinary people. If you come to Pingle, the hospitable people will definitely make a few fermented dishes to entertain you

The production method of Pingle Eighteen Brews

Bamboo Shoots Brewing: Boil fresh bamboo shoots in boiling water until soft, and use a small knife to make 6 to 8 cuts of bamboo shoots that are five or six centimeters long. Boil glutinous rice in a pot, mix in chopped lean meat, add salt and MSG, then add mint (no mint or scallions are acceptable) and crushed fried peanuts as filling (these filling are suitable for chili and vegetable buns). Pinch the prepared glutinous rice into small balls and brew them into bamboo shoots. After brewing, fry over low heat in an oil pan, then add water and let it simmer for 5 minutes. This dish is beautiful and delicious, with the sweetness of bamboo shoots, the mellow aroma of glutinous rice, the fragrance of mint, and the crispy aroma of peanuts

Snail Brewing: Wash the snails and boil them in water, then remove the snail meat. Chop the snail meat with pork and mint, and adjust the flavor. Pour the filling into the shell of the snail meat that has been removed. Stir fry the sour red chili peppers and pickled bamboo shoots in a wok, then add the snail rice to the wok and stir fry for one or two minutes. Add water and simmer slowly for about 15 minutes before serving

Jiegua Brewing: Wash the Jiegua and cut it in half, cut it into pieces about one or two centimeters thick, make a cut in each piece, sprinkle salt and soak the Jiegua until soft. The filling is usually made with chopped lean meat, and chopped scallions are added when chopping the meat. After brewing, steam in the pot for 10 minutes

Teak skin brewing: Cut open the green skin of the grapefruit, and the remaining white flesh is the grapefruit skin. Cut the pomelo peel into a triangular shape, take a bite on one side, boil in water until soft, remove and wring out the water. The filling core of pomelo peel brewed rice is roughly the same as that of jiegua brewed rice. If you like, you can add a little fungus or hyacinth to lean meat. Chop the filling and brew it through the cut in the pomelo peel. Boil it in meat broth or use it to cook hot pot

Chili Brewing: Wash the chili peppers and use a small knife to remove the mouth of the chili peppers. Soak in salt until soft. The filling made with chili is the same as that made with bamboo shoots. Put the filling into chili peppers and simmer in oil for about 10 minutes

Tofu Brewing: Cut the water tofu into four pieces by cutting it into two pieces in a cross shape. Divide each piece into two pieces and draw a knife in the middle of each piece. Brew the filling with ingredients such as Jiegua or pomelo peel, fry until golden brown in a pot, add an appropriate amount of starch or cut tomatoes, and simmer in a little water for a few minutes

Eggplant Brewing: The cutting method of eggplant is the same as that of Jiegua. Cut the eggplant diagonally into 2cm sections, make a cut in the middle, soak in salt until soft, and wash thoroughly. The filling is like a knot shaped melon, and the brewing method is the same. After brewing, wrap it in flour or egg white and deep fry it in a pot, or fry it in oil

Bean Sprout Brewing: It is the most time-consuming and labor-intensive dish in the Eighteen Brewing. Take fresh bean sprouts and gently boil them in water until soft. Remove and arrange around 20 bean sprouts, tie both ends with a chive, and then pour the chopped meat filling into the gaps of the bean sprouts. Boil it in meat broth after brewing

Pumpkin Flower Brewing: Take out the fresh pumpkin flower stamens and wash them (try not to damage the flowers), chop lean meat or fish with tofu and scallions, season, and brew until the pumpkin flowers are ripe. After brewing, seal the mouth with flowers and steam in a pot for 15 minutes. Alternatively, boil in meat broth

Chicken rolls: Beat the eggs and mix them well for seasoning. Chop lean meat, horse hooves, and chopped scallions into filling. Spread a spoonful of egg juice evenly into the oil pan, add the filling, and roll it up. Fry on both sides over medium heat until golden brown. Put all the fried eggs back into the pot, add water, and simmer for four to five minutes

Garlic Brewing: The processing method of garlic is the same as that of bamboo shoots. Cut the garlic white into 10cm long pieces, make several small incisions evenly with a needle, and cook in water until soft. Brewed with a filling similar to that of Jiegua, it can be fried, stewed, or hot pot eaten

Mushroom Brewing: Remove the legs of the mushrooms and wash the remaining "shells" of the mushrooms. Chop lean meat into the filling and brew it. After brewing, it can be steamed or boiled

Oily bean curd: shred fresh lotus root taro and mix it with chopped lean meat and scallions to form a filling for seasoning. Tear up the Oily bean curd and pour it into the stuffing. After brewing, it can be steamed, boiled or pan fried

Caibao Nian: The filling is made like bamboo shoots, and some shrimp can also be added. Generally, lettuce and pig bok choy are chosen as vegetable leaves. Fold the two washed vegetable leaves together, wrap them in the filling and roll them up. After brewing, boil it in a soup pot and eat it immediately