Ingredients: 500g flour, sugar150g, osmanthus fragrans10g, sesame 25g, walnut kernel10g and sesame oil 50g.

Practice: 1. Soak the walnut kernel in warm water, peel it, control the water purification, fry it in an oil pan with low fire until golden brown, take it out and cut it into fine particles with a knife. Stir-fry sesame seeds in a pot until fragrant and yellow.

2. Add sesame oil and flour to the pot and stir-fry until cooked.

3. When eating, put the fried noodles in a small bowl, add walnuts, cooked sesame seeds, sugar and osmanthus, stir with a small amount of warm water first, then rinse thoroughly with boiling water, master the dilute mixing, and stir while rushing. Production essentials: stir-fry the flour with low heat, stir while stirring until the flour turns yellow without bumps.

Second, almond tea

Ingredients: almond 30g rock sugar 10g glutinous rice flour 15g auxiliary material black sesame 1 spoon walnut 2 red dates 2 clear water 400g peanut 10 seed 1 pinch.

Exercise 1. Prepare auxiliary materials, such as walnuts, peanuts, melon seeds and sesame seeds, and cook them with microwave and break the crystal sugar.

Prepare a bag of almonds

Step 3: Grinding into powder

4. Grind almonds with water for two minutes.

5. The pulp is very delicate and does not need to be filtered.

6. Add a little water to glutinous rice flour and stir until it does not agglomerate.

7. Pour the beaten almond paste and washed glutinous rice water into the milk pot, add 1 small bowl of water, bring to a boil over medium heat, and turn to low heat for another five minutes.

8. Cook to almost the required consistency, add rock sugar, and turn off the heat after the rock sugar melts.

9. Pour into two small bowls and sprinkle with accessories.

Third, mutton kebabs

Introduction: On the eve of the Spring Festival every year, there will be a "stall-grabbing war" at major temple fairs. It was once used to sell mutton kebabs in the fifth famous place in ditan temple fair, which shows how hot the business of mutton kebabs is at the temple fair.

Ingredients: leg of lamb 300g onion 1 Accessories: soy sauce, a little salt, a little cooking wine, a little cumin powder, a little sugar, a little powder and a little Chili powder.

Practice: 1. Cut the leg of lamb into pieces, add onion pieces, add soy sauce, salt, cooking wine, cumin powder, sugar and starch, and marinate for at least 30 minutes.

2. String the marinated meat with bamboo sticks, string the onions at regular intervals, brush them with a layer of oil, put them in a Lekui cooking bowl, preheat the oven at 200 degrees, bake for 15 minutes, then take out the cumin powder and Chili powder and continue baking for 5 minutes.

Fourth, fried enema.

Ingredients: finished enema accessories: garlic, sesame oil, cold boiled water salt.

Practice: 1. Peel and wash garlic, mash it into garlic paste, add salt and cool water, and the salted garlic juice will be ready;

2. Dip some water on both sides of the knife and cut it into pieces by enema for later use; The most authentic way to cut enema is that I have nothing to do in the enema shop, lift the door curtain and peek behind. I learned it secretly. I must recite a little and have a thinner side, so that the fried enema is more crisp and delicious. )

3. Put the oil in a non-stick pan, stir-fry the enema slices on medium and low torches until both sides are golden, put them on a plate, and dip them in the garlic juice prepared before (or pour them on the fried enema).

Five, scones

Brief introduction: scones are small round lumps made of buckwheat flour and elm bark powder, such as sesame cakes, which are steamed in summer and put on ice. In winter, it is called hot oil cake when it is placed on the stove plate and heated with oil. In summer, scones are mostly sold with bean jelly, including powder blocks, vermicelli and small fish. They are all immersed in a big wooden basin filled with cold water (the basin is oblate, two feet in diameter and less than half a foot deep). Just like those who sell enema and bean juice, build a shed and set up a seat. There are seasoning cans on the case: soy sauce, sesame sauce, vinegar, garlic juice, mustard, Chili oil, shredded carrots and so on. Wait until the customers come to eat, and then put these seasonings temporarily. There were only one or two operators, and they kept shouting, "Please give me gluten stew cake and hot and sour bean jelly!" "

Ingredients: buckwheat noodles 200g spiced powder and other condiments according to personal preference.

Practice: 1. Prepare 200g buckwheat noodles.

2.400g water

3. Add various condiments according to personal taste.

4. Add seasoning to 400g water and bring to a boil.

5. Turn off the fire after the water is boiled, then add buckwheat noodles and keep stirring until there is no dry powder.

6. Steam the stirred noodles in a pot. 7. Steam on high fire 10 minute. 8. After steaming, dip your hands in cold water, knead the noodles into balls, press them into circles, and eat them overnight.

Six, snowballing usury

Introduction: Bean powder cake, also known as snowballing usury, is one of the ancient varieties of snacks in Beijing. (But in the south, they call horses snowball. Its raw material is steamed with yellow wheat and water, and the dough is slightly soft with more water. In addition, soybeans are fried and rolled into flour. When making, the steamed yellow rice flour is wrapped with soybean flour and rolled into pieces, then wrapped with red bean paste (brown sugar is also acceptable), rolled up, cut into small pieces of about100g, and sprinkled with white sugar. When making, the stuffing rolls are required to be uniform, layered and yellow in appearance, characterized by fragrance, sweetness, stickiness and strong bean flour flavor. He shouted, "Come with bean cake and ask for sugar money!" " It's a roll of candy! Many Hui people who run this kind of business in temple fairs only use a trolley, and the polished copper on the trolley attracts attention and attracts business.

Ingredients: 200g of dried soybean, 280g of glutinous rice, 500g of dried adzuki bean and 300g of brown sugar.

Accessories: water 320g, soybean oil 100g.

Practice: 1. Wash the dried soybeans once and drain.

2. Wash the dried soybeans once and drain the water.

3. Pour the fried soybeans into a bowl and cool them before use.

4. Pour the cool soybeans into the cooking machine cup, start the nut program and grind them into fine powder.

5. The sieved bean flour is more delicate.

6. Dry adzuki beans are ready, pick out miscellaneous beans and soak them in water.

7. Stew in a pressure cooker until it is warm.

8. Take a proper amount of adzuki beans, add water, and make a delicate red bean paste.

9. Pour the red bean paste into a non-stick pan and stir it with a shovel on a small and medium fire; Adding soybean oil and brown sugar, mixing, frying, and cooling.

10. 280 grams of glutinous rice, washed, and put into a bread bucket with 320 grams of water.

1 1. Start the rice cake plan and make an exquisite rice cake.

12. Sprinkle a layer of soybeans on the mat, dip the cold boiled water with a rolling pin, roll the cool dumplings into large pieces, and then evenly spread a layer of bean paste on them.

13. Roll into a roll, and the surface has been covered with a layer of soybeans. You can sprinkle another layer more like loess.

14. Cut into pieces and eat.

Seven, fried liver

Brief introduction: Fried liver is a Beijing snack developed from folk food "Boiled liver" and "Fried lung" in Song Dynasty. It is made of pig liver and large intestine as main materials, garlic as auxiliary materials and starch thickening. When I first started eating fried liver, I paid attention to sipping around the bowl and asked for steamed buns. Now I am not so particular about eating fried liver. At the temple fair, most of the sheds selling fried liver are engaged in steamed stuffed buns and sesame cakes.

Ingredients: pork intestines, pork intestines, pork liver, star anise onion, ginger and garlic. Prepare more water starch, dried yellow sauce, salt, cooking wine and soy sauce.

Practice: 1. Wash the large intestine and small intestine with rice vinegar and edible alkali first, and then soak the large intestine and small intestine with clear water for 20 minutes.

2. Put cold water in the pot and put the soaked pork intestines in it. Put star anise, ginger slices and garlic in the pot and cook pig intestines and small intestines.

3. Take out the cooked pork intestines and let them cool. Cut the pig liver into Liu Ding slices, and then take half a cooked large intestine and small intestine (the length of the large intestine and small intestine should be the same) and cut them into curly blades.

4.( 1 Heat the oil in the pan, add star anise, garlic, onion and dried yellow sauce, stir fry, and take out for later use. Heat the water in the pot, add the cooked and cut pork intestines and cook them for five or six minutes (including cooking wine and a little more soy sauce when cooking! Then add the right amount of salt and chicken essence, and finally add the fried 1 ingredients, but prepare a lot of garlic)

5. Finally, put the pig liver into the pig intestine to continue cooking the pig, and then add the raw garlic (this is why garlic should be prepared more). Mix water and starch into water starch, then pour it into a pot and stir it evenly with a large spoon; In the process of stirring, turn the fire to medium heat, stir while cooking, and finally cook for a while, and put some chicken essence into the pot! Tips This fried liver must put more minced garlic, the more the better! Because if the pig intestines are not handled properly, it will affect the overall taste of this fried liver! Don't tear off all the oil on the pig intestines when processing, or it will taste too dry!

Eight, pea yellow

Introduction: Pea yellow is divided into coarse and fine. Imitation meals in Beihai Park and Tang Yilan sell good pea-yellow children. Coarse pea yellow was sold at the temple fair. This is to boil peas into mud in a casserole, add dates, save them into powder balls, buckle them out, cut them into diamond-shaped pieces like cut cakes, and transport them to the temple fair for sale by handcart. Because most of them appear at temple fairs in spring. So people listened to their shouts: "Hey, this jujube is as big as a pea in Huang Er!" " I feel the meaning of the New Year.

Material: pea 500g sugar150g.

Practice: 1. Soak peas overnight and peel them.

2. Put the peeled and soaked peas into the pressure cooker until the water level just stops.

3. Put in the rice cooker and turn on the bean cooking mode.

4. Spread the plastic wrap on the tray

5. Sugar 150g, or according to your own taste, you can put less sugar when you have old people at home.

6. Pour the crushed peas into the blender.

7. Add sugar and stir

8. Pour the stirred pea sauce into a non-stick pan and stir fry over high heat.

9. Stir fry until it is syrupy, and turn off the heat to cool down.

10. After cooling, pour it into a tray and smooth it, and put it in the refrigerator for refrigeration.

1 1. After two hours, cut into pieces and put them on the plate. The texture is delicate and pure, the taste is sweet, cool and refreshing, and it melts in the mouth. Aiwowo, the favorite dessert of Cixi Lafayette, introduced that the glutinous rice used in Aiwowo skin has been steamed, and the stuffing is also fried in advance with peach kernel, melon seeds, sesame seeds and sugar. After cooking, it can be eaten. Therefore, "Yan Dou Snack Miscellaneous Poems" said: "When white rice enters the steamer, assorted noodles are frustrated. Muddy as glutinous rice balls can't be cooked, which is called halal.

Nine, sugar-coated haws

Sugar-coated haws make many people recall their childhood, and the sour and sweet taste is still fresh in their memory. Sugar-coated haws, in the Song Dynasty, began an ancient practice. It has long been recorded in history that it was popular everywhere in the Qing Dynasty, and teahouses, theaters and streets can be seen everywhere. Now it has become a traditional snack in China. Sugar gourd is suitable for all ages. Recommended flavors: traditional hawthorn Sugar-Coated Berry, strawberry Sugar-Coated Berry, yam bean and black dates.

Material: hawthorn 350g sugar 150g water 40g bamboo stick.

Practice: 1. Wash fresh hawthorn, soak it in light salt water for about 15 minutes, take it out, remove its pedicels, wash it, and drain it for later use.

2. String the prepared hawthorn with bamboo sticks.

3. Put the sugar into the pot and add water to boil. Turn the heat down until the sugar water thickens and turns yellow.

4. Wrap the fruit string with syrup quickly, spread it evenly on the surface soaked in water, and let it cool.

Tip: 1. Choose strawberries, hawthorn, cherry tomatoes, kiwifruit and other fruits you like to make candied haws.

2. Step 4: Dip a little boiled syrup with chopsticks and put it in cold water for chilling, so that the syrup can quickly harden and become brittle without sticking to teeth.