Technology: Other Shahe powder production materials: 5000g of rice, others are prepared according to different eating methods. Shahe powder introduction: Shahe powder, steamed into thin slices with rice pulp, and then cut into strips. Popular in Guangdong, Guangxi and Hainan, it is most famous in Shahe, Guangzhou, hence the name. Shahefen is made of rice soaked in Jiulong Spring of Baiyun Mountain. Powder is thin, white and transparent, soft and tough, and can be used for frying, soaking and mixing. The characteristics of Shahefen are: the speculators are flexible and strong, and the flavor is rich; White through the rain, tender and smooth, refreshing and not greasy. Teach you how to make Shahefen, how to make Shahefen 1. Milling, removing impurities from rice, soaking in clear water 1 hr, and grinding into thin slurry 10 kg. Pour a proper amount of powder slurry into a dense-eye bamboo basket, spread it out, put it into a large pot of boiling water, steam it with a big fire, cool it and cut it into strips.
2. Dry fried Shahe powder, the main ingredients are beef, bean sprouts and leeks. Add peanut oil to the pot, heat it, stir-fry shredded ginger until fragrant, add beef slices marinated in peanut oil and soy sauce, stir-fry until 80% cooked, add bean sprouts, stir-fry until 70% cooked, add sand powder and peanut oil, stir-fry until the powder becomes soft, and then add leeks and stir-fry until just cooked.
3. Soak Shahe powder: put 100g Shahe powder into a colander, heat it in boiling water, pour it into a bowl, add fresh soup, cooked cabbage, cooked fish fillets or other cooked meat, and season. The key points of making Shahe powder: grinding powder slurry and filtering out coarse slag. The thickness of the slurry is appropriate, not too thick. In addition, Shahe powder can also be mixed with sauce and fried. The practice of guangdong snacks shrimp dumplings is introduced in detail: guangdong snacks
Technology: Making materials of steamed shrimp dumplings: starch 450g, raw flour 50g, fresh shrimp 400g, cooked shrimp100g, cooked pig fat diced100g, bamboo shoots100g, cooked lard, refined salt, sesame oil, monosodium glutamate, pepper and sugar. Introduction of Shrimp Dumpling: Shrimp Dumpling was founded in a small family teahouse in Wufeng Township, Wucun, a suburb of Guangzhou in the early 20th century. According to legend, wucun was prosperous and the place was beautiful. On both sides of a river, there are often fishing boats selling fish and shrimp. In order to attract customers, the owner of this restaurant is ingenious, buying fresh shrimp produced locally, adding pork and bamboo shoots as fillings to make shrimp dumplings. At that time, the skin of shrimp dumplings was not bright, but it was favored by diners because of its novelty and delicious taste. Soon, it became famous in Guangzhou, and major restaurants rushed to sell it. After the reform of the pastry chef, the raw material was changed from flour to "flour", which was particularly effective and attracted more guests. Shrimp dumplings are characterized by thin skin and soft flesh, white and glittering color, faintly visible stuffing in jiaozi, and delicious and smooth taste. Teach you how to make shrimp dumplings, how to make shrimp dumplings 1. Add 5g of raw flour and 5g of refined salt to starch, blanch with boiling water, stir while adding water, simmer with low fire, then knead well, then add cooked pork and knead well.
2. Chop 200 grams of fresh shrimp into mud, cut another 200 grams into cubes, and cut cooked shrimp into cubes. Mix shrimp paste with fresh diced shrimp, add a little salt and water, and stir until it is pulpy. Add sugar, monosodium glutamate, sesame oil, pepper, diced cooked shrimp, cooked pork fat and diced dried bamboo shoots, mix well and refrigerate.
3. Take a small dose of dough, press it into thin skin with a knife, wrap it in stuffing, make jiaozi, and then fold it into a curved comb shape by hand at the edge of the cat.
4. Put the raw shrimp dumplings into a steamer and steam them thoroughly with high fire. Key points of making shrimp dumplings: 1. Starch, that is, into powder, should be scalded thoroughly and kneaded evenly;
2. Some shrimps are whole now, with a little taste. Pick a little meat stuffing when wrapping, put a shrimp, and the skin will turn red after cooking;
3. Pinch should be thin and even, which is the characteristic of shrimp dumplings, and it can also be made into various shrimp dumplings that imitate animal images;
4. Use a big fire when steaming, in one go. The practice of guangdong snacks Lunjiao cake is introduced in detail: guangdong snacks
Technology: Making materials of steamed Lunjiao cake: 750g of dry rice slurry, 600g of sugar, proper amount of egg white and proper amount of cake. Introduction of Lunjiao Cake: Lunjiao Cake is named after Lunjiao, which was founded in Shunde County, Guangdong Province, and has a history of hundreds of years. "Shunde County Records" records: "Lunjiao cake, a scholar-bureaucrat in the first hundred miles, moored on the boat." The cakes here are good because the spring water in this place is very good, and the sugar can be turbid with stones and water. Later, the clear spring was silted up by sediment, so the cakes here were not made. But later, the farmers explored a method to clarify and remove turbidity with egg white, so Lunjiao cakes flourished for a long time and became famous all over the world. The characteristics of Lunjiao cake: crystal white, soft and soft, sweet and delicious, smooth and flexible. Teach you how to make Lunjiao cake. How to make Lunjiao cake? Pour dry rice paste into a basin and mash it. Then add water to the white sugar and boil it into sugar water, add egg white and stir, then filter out impurities with clean gauze, then boil it, and slowly rush into the dry rice slurry and rub it evenly. After cooling, add a proper amount of cake seeds, rub them evenly, cover them and let them stand for about 10 hour. Put a wet cloth in the steamer, pour the cake paste into the steamer and spread it out. Boil the water in the pot and steam it for 30 minutes until it is cooked. Key points of making Lunjiao cake: 1. The rice for making dry rice pulp must be new rice, which is soaked in water and ground into pulp, bagged and weighed to remove water;
2. The sugar water must be filtered, boiled and slowly added to the dry pulp, and the boiling time should be long;
3. When steaming, preheat the pot and steam it with strong fire. The practice of water chestnut cake, Guangdong, guangdong snacks, details the region: guangdong snacks.
Technology: steamed water chestnut cake: water chestnut powder 600g, borneol 1000g. Brief introduction of Guangdong water chestnut cake: Water chestnut cake is named because it is made of water chestnut powder, and it is also called water chestnut because of water chestnut. This product has been popular in Guangzhou for a long time, but the most famous one is Panxi Restaurant. This restaurant is located in the mouth of the horseshoe. The horseshoe powder produced is fine in powder and large in crystal, and the quality of the finished product is also good. Guangdong water chestnut cake features: tea yellow in color, golden after frying, translucent, foldable without cracking, soft, smooth and tough, and sweet in taste. Teach you how to make water chestnut cake, Guangdong, how to make water chestnut cake, Guangdong 1. Put all the water chestnut powder into the basin, add 1500g water and mix well, then filter out the impurities with a sieve and pour into the basin.
2. Add water1800g to borneol sugar, boil it into syrup, rush into horseshoe powder basin, mix well and put it into two basins.
3. Put a pot into boiling water, boil it with water and stir it until it is cooked, then pour it into another pot and stir it evenly.
4. Pour the evenly stirred cake into a large thin iron plate and steam it in a steamer over high fire. Take it out to cool, then cut it into long strips and put it in a frying pan with a slightly golden skin to eat cold or hot. Main points of making Guangdong horseshoe cake: 1. Horseshoe powder must be fine and slag-free, and then filtered after being made into slurry;
2. Half of the noodles are cooked by dividing water, so that the noodles become semi-hot and semi-cooked;
3. The raw and cooked batter should be mixed well, and it is advisable to steam it over high fire.