Hu Jiaojiao said curiously: "By the way, look, there are still people in this store who stuff a big bowl of red stuff into the pot helmet, and then eat it with relish, what is the thing in the pot helmet?" The hospitable shopkeeper happened to pass by, he probed over, and said with a slight smile: "This is the famous pot helmet in the south, this pot helmet, layered, fragrant, crispy, crispy, crispy, suitable for pouring cold powder, marinated pork to eat together, but we generally like to eat with cold powder." There are several unique cold powders here, such as white cold powder, yellow yellow cold powder, soft glutinous cold powder, also called sweet potato cold powder, thin thin cold powder, and sliced cold powder. There is also buckwheat jelly - black jelly. It is really a variety, colorful, and varied jelly, and the yellow jelly you see in front of you is made of peas, which is a famous snack. The production of our jelly is very cumbersome, the raw materials are exquisite, including four passes, eight parts, and 24 processes, and the hemp skin peas with high mountain pollution, long light, full particles and high starch content are selected in the northern Sichuan region. After removing impurities, peeling and soaking in well water, soak the peas in water for 6 to 8 hours until they swell; The well water in the iron pot should be boiled until eighty percent is boiled, an appropriate amount of slurry is poured into the pot, the slurry is broken up with a wooden stick, the heat is controlled, the cold powder is slowly cooked and boiled thoroughly, and finally poured into the clay pot to cool and shape naturally. Then after boiling, boil over low heat for about 10 minutes, pour the paste-like hot powder into the ceramic ware to cool, cut the cooled cold powder into silk strips or scrape it into lines with a special spatula, put it into a bowl, add salt, green onion, garlic, sesame oil and red pepper oil and other condiments. The most popular thing for us here is the glutinous jelly, which is made of red lotus as an ingredient, so the glutinous squill was born and came into being. The glutinous cold powder is simple to make, in addition to the red lotus as the main raw material, in addition, it is necessary to mix the bud grain flour into the pot with ten to one, inject a small amount of clear oil into the stirring, add a small amount of white alkali, boil and stir, put boiling water on the side, inject the amount into the pot at the same time, and the time and heat are mastered by the maker. After the glutinous cold powder is successfully stirred, it is characterized by being glutinous, but can be cut into slices, not sticking to each other, smooth and soft and palatable without sticking to teeth. The poured cold powder is spicy but not hurtful, the color is red and bright, the entrance is sweet, glutinous and greasy, and the aftertaste is endless. Someone inscribed a poem praising the poem and said: Spicy and fragrant glutinous jade plate, crispy pot helmet has been passed down for three generations. The mouth is full of red oil and sweat, and the mouth is sweet with honey. However, the most important thing for all kinds of cold powder is the condiment, and the red oil ingredient is the secret magic weapon of the cold powder. The chili pepper is fried and crushed over slow heat, smashed in the stone nest, with 32 kinds of natural Chinese medicine spices such as star anise, cinnamon, fennel, etc., selected rapeseed oil is refined, and then all the ingredients are poured into the oil pan step by step to fry fragrant, get out of the pot, throw spices, chili noodles, stir well, remove the slag, and then make chili oil. Finally, the chili oil should be poured into the clay pot, add an appropriate amount of rock sugar, cinnamon, etc., and soak it in the yellow clay for 30 days, and the red oil will be made. One of the indispensable processes is to make miso water, which is made by soaking nine natural spices such as soy sauce, monosodium glutamate, sugar, and cinnamon, so our southern jelly is particularly unique. "We couldn't wait to come to a few pot helmet jelly, the pieces of snow-white jelly, like the snowflakes falling in the sky, the crystal clear, uniform size, appropriate thickness, warm and soft jelly into the turquoise jade bowl, and then put green onions, soy sauce, refined salt, monosodium glutamate, garlic water, etc., and chopped kohlrabi, Cold bean sprouts scattered on the powder, and finally add green shallots, plus snow-white salt, poured with secret red and bright red oil, it is really colorful, colorful, eye-catching, appetite, and then unhurried slowly poured into the pot helmet is more integrated, just right, the hot pot helmet just baked with cold powder, a hot and cold mixture, or salty or sweet pot helmet, plus spicy cold powder, soft with hard, thick with fine, a crisp and a soft, a crisp and a tender, pot helmet crisp, Crispy, hot, soft, tender and cold.

In this way, all kinds of flavors are intertwined, complement each other, have unique characteristics, unique flavors, natural nature, and are particularly delicious.

It tastes steamy, tender and refreshing, delicious and smooth, spicy and sharp, and has another flavor. The taste of the lips and teeth is exactly the same as what I eat in modern society, in the same vein, it is really very delicious, very nostalgic taste, I wolf spit and swallow, eat it in a big gulp, the flavor of the hometown echoes between the lips and tongue for a long time, the aftertaste is endless, lingering.

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