Buckwheat noodles _ _ In midsummer, I strolled on the hillside of Wulanchabu, Pingchuan, with strange buildings and flowers. The bright green leaves and bright red stems set off the pink flowers, which made the bees buzz and butterflies dance. This is buckwheat. Buckwheat originated in China and has a history of more than 2,000 years. In recent years, buckwheat is considered as a healthy staple food in the 26th century because of its high nutritional value. The nutritional value of buckwheat flour is higher than that of wheat flour. Buckwheat flour contains rutin, which is not found in other cereal crops. The content of rutin in buckwheat flour is the highest (20.3mg/ 100g), which is 2~4 times that of common buckwheat flour. Buckwheat is rich in nutrition. Its flour contains protein 13.5% and fat 2.5%, which is obviously higher than that of rice, white flour and millet. The carbohydrate content is 72.2%, which is higher than that of sorghum and corn. The protein of buckwheat flour is composed of 19 amino acids, which contains 8 amino acids necessary for human body, and the proportion is reasonable, which is close to the composition of egg protein and worse than that of ordinary grains. In particular, the content of lysine is as high as 0.67%~ 1. 17%, which is three times that of white flour. Studies by foreign nutrition experts show that the nutritional potency index of buckwheat protein is as high as 80%~90% (70% for rice and 59% for wheat), which is the most comprehensive and nutritious grain in protein and amino acids. All kinds of diets with buckwheat as raw material in the world are rich and colorful. In Italy and Switzerland, buckwheat noodles are called rich fur, French buckwheat noodle food Garretai, Russian pancakes, German and Austrian buckwheat cakes and so on, all of which have a long history. China Xi's buckwheat pancakes, Shaanxi's cat ears and enema are world-famous. Yinshan Mountain is humid and cool, which is suitable for buckwheat growth. Buckwheat is a late autumn crop, which is conducive to stubble rest and can make up for the loss of summer fields after the disaster. Gul has always been loved by people in mountainous areas. Buckwheat noodles, buckwheat noodles, buckwheat noodles, buckwheat noodles, buckwheat noodles, buckwheat bean jelly, etc. They are all popular foods, and they are also foods with strong local characteristics in Wulanchabu. With its unique geographical location and natural ecological environment, Wulanchabu is rich in high-quality food crops with its own characteristics. Because most of these miscellaneous grains are planted in high-altitude and pollution-free areas, pesticides and fertilizers are rarely used. They are recognized as natural green foods with special nourishing effects, and have a good health care effect on diabetes, hypertension, cardiovascular and cerebrovascular diseases, arteriosclerosis and other diseases. Youmian Youmian series contains the highest content of protein and fat in whole grains, and also contains various nutrients such as phosphorus, iron, calcium and vitamins. The article in Health Herald said: In Mongolian medicine diet, there are many special food crops outside the Great Wall, such as naked oats and yam. Naked oats are planted in northwest and north China. The cultivation history of naked oats in Wulanchabu is about 1 100 years. Yang Sheng's "Total Record of Dan and Lead" said: There are mountains in the north and south, and the natives think they eat them every day. Yinshan naked oats, known as the best in the world. There are many ways to eat oat noodles with different flavors. Can be processed into bird's nest, fish, cakes, jiaozi, lumps, pills, Huimian Noodles, flat yam, etc. Can also be processed into pancakes, boiled fish, fried noodles, paste and so on. It has not only become the main food of Wulanchabu people, but also a brand-name product for export. Oil noodles are the only three-cooked food in Chinese food. Stir-fry once That is, when processing flour, naked oats must be washed in a large pot with clear water, dried and then fried in an oil pan until half cooked, and then the flour can be taken out and ground. Second, it is cooked. That is, when making food with flour, put oat flour into a basin, pour boiling water while stirring, and then knead the massive oat flour in the basin with water by hand to achieve the degree of three cleanness (clean hands, clean noodles and clean basin), and then make various required shaped foods according to needs. Three times, steamed. That is, the prepared oat noodle food is steamed in a steamer before eating. You usually know it's cooked when you smell the aroma of oat noodles. Because oat noodle is a high-energy food, it is commonly known as Sanli oat noodle and Shili cake. Ten miles of buckwheat noodles are half full when they are hungry, and drinking a bowl of boiled water is just right. Eating oat noodles is not only the eating habit of Wulanchabu people for hundreds of years, but also very particular about it. It is eaten in different ways and has different flavors all year round. Allium mongolicum Bun Allium mongolicum Bun There is a plant called Allium mongolicum Bun on the desert grassland in Wulanchabu City. Allium mongolicum Regel is actually a wild onion, which has the appearance of onion, the pungent taste of onion and the unique fragrance that domestic onion does not have. Allium mongolicum Regel is not more than half a foot high, and its leaves are sharp and thin. It seldom rains in Wulanchabu grassland, so it is good to have one or two heavy rains a year. However, Allium mongolicum Regel, which grows on the arid grassland, is magically fresh and tender. As long as the body of Allium mongolicum Regel is folded gently, fresh juice and oil flowers will flow out from the fracture and put in the mouth for a short time, which looks like onions, leeks and herbs. At the same time, it also contains an oily fragrance and a little sweetness, which is delicious, tender and wonderful. The easiest way to eat Allium mongolicum Regel in grassland is to put fresh Allium mongolicum Regel in a jar and sprinkle with a little salt, which will become a delicious side dish in two days. On the grassland of Wulanchabu, the host entertained guests with fresh Allium mongolicum and freshly slaughtered large-tailed mutton, which tasted like braised pork and roast leg of lamb. All the guests who came to Wulanchabu grassland have tasted Mongolian scallion mutton buns, and they are all amazed at its delicacy. Although the flowers of Allium mongolicum Regel are small, the pinkish flowers are a good seasoning for herders. People pick chopped green onion, salt it or dry it. When cooking soup cook the meat, put a handful of chopped green onion in the pot and the soup will be fragrant. Allium mongolicum Regel is nutritious and contains many vitamins needed by human body. In addition, it grows on the desert grassland without any pollution, so it is an excellent natural green food. Zhuozishan smoked chicken has a history of nearly a hundred years, and it is one of the three famous chickens in China. The native chicken here is big and tender, which is a good raw material for poultry products. As early as the early 1930s, two masters, Li Zhen from Xuanhua, Hebei Province and Zhang Lan Tai from Beijing, came to Zhuozishan Town and opened a smoked chicken shop. They took the advantages of Dingxian smoked chicken and local braised chicken, and after long-term exploration, they created the unique production technology of Zhuozishan smoked chicken, which is characterized by rosy color, crisp and tender taste, good color, fragrance and taste. 1956, at the National Food Expo held by the National Food Corporation, Zhuozishan smoked chicken tied for the first place in local poultry products with Shandong Dezhou braised chicken and Henan Daokou roast chicken, and was known as the "three big chickens" in China. 1986 was rated as a famous product in the autonomous region, and 1989 was awarded the title of excellent product in the National Meat Products Conference.
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