1. Oil. That is to say, fried snacks are made of rice, noodles and miscellaneous grains with different tastes.
2. cake. Mainly rice and flour, followed by miscellaneous grains. They are all steamed and divided into two categories: fermented and non-fermented.
3. Flour food. With rice and flour as raw materials, most of them are cooked.
4. porridge
5. dessert.
6. omnivores.
Ginger milk
Practice: 1. Peel the old ginger, grind it into velvet and squeeze out the ginger juice.
2. Put the ginger juice at the bottom of the bowl. If you like spicy food, you can put more D, but it is best not to exceed 4 tablespoons, otherwise it will waste the fragrance of milk and the spicy taste will become bitter.
3. Boil milk with sugar. The temperature is very particular, don't let it boil. When there is a lot of smoke coming out, turn it off as soon as possible. Because there is sugar in milk, stir it with a spoon when cooking, which is more uniform than sugar.
4. This step is the most difficult. You need to prepare a big spoon, pour the boiled milk into the pot in mid-air like teh tarik, and go back and forth for about 7 times to reach the appropriate temperature.
Finally, put the milk in a small bowl, wait for 3~4 minutes, and then it can be eaten after solidification.
Guangdong shrimp dumplings
The basic materials are powdered starch 450g, starch 50g, shrimp125g, dried bamboo shoots125g, lard 90g, salt monosodium glutamate, sugar, sesame oil and pepper.
In the 1920s, it was founded by a small family teahouse in Wufeng Township, Wucun Village, Henan District, Guangzhou. After continuous development, it has become a prestigious dim sum in Guangdong, which is found in restaurants and teahouses of all sizes. This product takes cooked noodles (also known as flour) as the skin, and fresh shrimp meat, pork paste and tender bamboo shoots as the stuffing, which are wrapped in jiaozi and steamed. It is shaped like a curved comb, so it is also called the curved comb jiaozi. The skin of shrimp dumplings is soft, white, crystal clear, soft, tough and cool, and the stuffing in the dumplings is faintly visible; The stuffing is delicious, the shape is exquisite and delicate, and the taste is fresh and mellow, which is called three musts by colleagues from other provinces.
This product was first created by a teahouse near Wucun River in the suburb of Guangzhou in 1930s. At first, the materials and shapes were rough. However, because it is stuffed with fresh shrimp just caught from the river, it tastes delicious and unusual, and it is deeply loved by diners in the morning tea market. Later, it was introduced to major tea houses and restaurants in Guangzhou, and was gradually transformed into exquisite snacks by famous teachers, which was widely circulated and enduring.
As a snack, Yunnan and Burma, which is decomposed from flour, is currently limited to Guangdong. This kind of powder is soft, with small ductility and high plasticity. Pastry chefs make use of their characteristics to produce various exquisite snacks, such as Dragon Ball jiaozi, Waterfront jiaozi, Baihua jiaozi, etc., with diverse and novel styles.
Exercise:
(1) Mix powdered starch and starch with salt, stir with boiling water, cover and stew for 5 minutes, take out and rub thoroughly, then add lard and knead into balls for later use;
(2) Wash raw shrimps, absorb water, chop them into small pieces with the back of a knife, and put them into a pot; Cut the cooked shrimp into small pieces; Pork fat is slightly scalded with boiling water, soaked in cold water and cut into small grains; Shred dried bamboo shoots, rinse with water, add some lard and pepper and mix well; Add some salt to the shrimp paste, stir vigorously, and add cooked shrimp meat, fat meat, shredded onion, monosodium glutamate, sugar, sesame oil, etc. , mix well and put it in the refrigerator for freezing; Peel the dough, peel it, wrap it with shrimps, knead it into jiaozi, and steam or fry it in oil pan.
Guangdong style cream flower bag
Guiyuan gourmet snacks
Belonging flavor snacks
General characteristics
The basic materials are flour 750g, sugar 300g, cooked lard 100g, milk 375g and baking powder 37.5g..
Pour 750 grams of flour on the countertop, dig a concave pond in the middle, then add 300 grams of sugar, 100 grams of cooked lard, 375 grams of milk and 37.5 grams of baking powder, and mix well with both hands. At this time, the dough was soft and sticky because the sugar melted. You can use a spatula while kneading and sprinkle a little dry flour on the countertop until the sugar is completely dissolved. Rub the yeast noodles into long strips and pick them into blanks, then press the blanks with the palm of your hand, wrap them with sugar cubes, fill a piece of oil paper at the bottom of the buns, then put them in a cage and steam them on a boiling pot for about 13 minutes until the buns bloom. The proportion of flour, sugar and baking powder must be appropriate. After adding sugar and baking powder to flour, you can't knead it any more, otherwise it won't bloom.
Beef soup rice noodles
Guiyuan gourmet snacks
Basic ingredients: rice noodles 1 kg, lean beef 3 Liang, leek 3 Liang, silver bud duck eggs 2 Liang, soy sauce 1/2 tablespoons, raw flour 1/2 teaspoons, oil 1 tablespoon. Take a teaspoon of soy sauce, half a teaspoon of sugar and a tablespoon of water.
Exercise:
(1) Loosen the rice noodle. Wash beef, wipe dry and shred, add marinade and mix well. Wash the silver buds and drain the water; Add 2 tablespoons of oil, put down the shredded pork and fry until cooked, and put it in the hedge to drain;
(2) Add three tablespoons of oil, put down the silver buds and stir-fry for two times, add the river flour and stir-fry the duck eggs, and finally add the leeks and shredded pork and stir-fry evenly before serving.
Cantonese spring rolls
Basic materials: Pinghu rice paste, 6 soybean sprouts, 500g shredded pork, flour 150g, 750g old yeast, 200g salt, monosodium glutamate, alkaline water and starch.
Spring rolls are a traditional characteristic variety in China. Generally, spring rolls are made of flour, rolled into dough, spread into skin, wrapped in stuffing and fried. But Cantonese spring rolls are different from others. They use Pinghu rice crust (a kind of rice crust) as the skin, wrapped in stuffing, hung with a crisp paste made of old yeast and flour, and fried in an oil pan. The finished product is more crisp and delicious than ordinary spring rolls.
Production method: heat the wok, put oil 150g in the oil pan, stir-fry shredded pork and vegetables, add soup, salt and monosodium glutamate, simmer slightly, pour in wet starch, stir-fry, take out, and air-cool to make stuffing. Sprinkle a little water on the crispy rice to soften it, cut it into four pieces and form four triangles, and wrap it with stuffing to make spring rolls.
Mix flour and old yeast with 1.5 kg water and let stand for 2-3 hours. When there are many bubbles on the batter, add a little alkaline water and stir well. Hang each spring roll blank with paste and fry it in an oil pan until the outer crust becomes brittle and the color is golden.
Add water according to the thickness of the batter, so that it can be hung without dripping. The oil temperature can be higher when frying.
Guangdong cha Shao Bao
Guiyuan gourmet snacks
The basic materials are barbecued pork, salt, pepper, onion, ginger, soy sauce and flour.
Exercise:
(1) Cut the barbecued pork into small pieces, mince the onion and ginger, and add the soy sauce and salt into the into the pit; Add sugar, warm water and baking powder to the flour and keep it for two hours. Add sesame oil and white sugar at the beginning of the dough.
(2) Divide the flour into components, roll it into skin with thick middle and thin sides, wrap the barbecued pork and minced onion and ginger into steamed bread, and steam for 15 minutes.
Vegetable head pot (radish cake)
The basic characteristics are crisp outside and tender inside, and the taste is fragrant but not sweet.
Basic materials: radish, sausage, shrimp, mushrooms, celery, monosodium glutamate, salt, pepper, rice paste and potato powder.
Folk snacks. Also known as radish cake. Vegetable head is the common name of radish, and vegetable head pot is a kind of local rice cake in Chaoshan, which is steamed by every household during the New Year. When making, first scrape the rough skin of radish, cut it into shreds, stir-fry it in a small pot until it is soft, add sausage, shrimp, mushrooms and celery, add proper amount of monosodium glutamate, refined salt and pepper, mix well with rice paste and potato powder, then steam it in a steamer (first put cloth on the bottom of the cage) until it doesn't stick to your hands when inserting chopsticks. Another method: the shredded radish is not fried, but directly mixed with rice flour and other ingredients, mixed with water, and steamed in a steamer. When eating, cut the cauliflower into pieces, put it in a pot and fry it in oil until golden brown. The head of the vegetable is crisp outside and tender inside, and it tastes fragrant but not sweet.
Steamed vermicelli roll
The basic materials are starch, chestnut powder, salt, Chili sauce and coriander.
prepare
(1) Mix the starch into paste with warm water, pour in chestnut powder and salt, add water and knead thoroughly, and let it stand for 2 hours;
2. Rub the dough into strips, pick them into embryos, then press them into skins and roll them into rolls; Leave it for 2-3 minutes, steam it with boiling water 15 minutes, take it out and sprinkle with Chili sauce and coriander.
Boat porridge:
In Liwan, vendors use boats to handle porridge. The traditional method of cooking porridge by boat is to put the processed porridge materials such as fish fillets, shrimps, shredded sea cucumbers, fried peanuts, fried noodles, shredded ginger and shredded onion into a bowl, and then scoop the boiled rice porridge into the bowl. Boat porridge is fast and convenient, full of flavor, fresh and delicious, quenching thirst and satisfying hunger, and is deeply loved by people.
Raw porridge:
Add fresh meat to the pre-cooked porridge bottom and cook it bowl by bowl, which is "raw porridge" Raw porridge is a general term. According to different materials, there are beef porridge, sliced pork porridge, fish porridge, slippery chicken porridge, stone porridge, frog porridge and so on. The bottom of the porridge is rice porridge, which is made of scallops, native fish or pig bones.
Crab dumplings
Raw materials:
1. Skinning materials: 500g flour, 25g dough, appropriate amount of boiled noodles (50g flour mixed with 50g boiling water), alkali 1.5g, and clear water 100g.
2. Stuffing: agar paste 1000g, minced pork 200g, minced fresh shrimp 150g, minced cooked shrimp 75g, diced mushroom 50g, minced crab 50g, monosodium glutamate, refined salt, soy sauce, cooked lard, sesame oil, pepper and sugar.
Method:
1. Knead 500g medium gluten flour and other tanning materials into dough until smooth, then cover with a wet towel and let stand15min.
2. Mix all kinds of fillings evenly and put them in the refrigerator 1 hour for later use.
3. Pick a small amount of dough, roll it very thin, wrap it in 1 serving of stuffing, knead it into jiaozi shape, put it in a small cage with lotus leaves and steam it in a boiling pot.
Features: this product is similar to egg yolk, with thin skin, soft, tough, smooth and tender, delicious and fragrant, and is a good Cantonese dim sum in tea market.
Lingjiao cake
Raw materials: 750g water chestnut powder, 250g water chestnut meat, 250g white sugar, 0/5g lard/kloc-,and a small amount of edible red pigment.
Method:
1, cut water chestnut meat into thin slices.
2. Mix water chestnut powder with sugar and water, divide into 8 bowls, and add a little edible red pigment to 4 bowls, and mix well for later use.
3. Take a 1 square plate, brush a layer of lard, pour in a bowl of water chestnut powder without pigment, spread a layer of water chestnut slices on it, steam it in a steamer for about 7 minutes, then take it out and pour in a bowl of water chestnut powder with red pigment for steaming; According to this method, spread layer by layer, steam and take out.
Features: This product is red and white, sweet, crisp and refreshing.
Pork biscuit
manufacturing method
Cut the sugar fat into particles the size of white beans. Almonds, walnuts and elemene are all cut into particles the size of red beans. Put the white flour, sugar, mung bean powder and fat particles on the table and mix well. Then add the particles of elemene, melon seeds, walnuts, sesame seeds, south milk, salt and Shaoxing wine, and knead into dough.
The method of making pastry crust is to mix white flour and maltose and knead them into flour dough, and then divide them into small flour dough. Each small dough is kneaded into a round dough and wrapped with a layer of stuffing. The joints should be sealed to prevent the stuffing from coming out. After wrapping, put it into the egg cake model, compact it by hand, and then tap the mold to seal it, and the egg cake will be demoulded. Finally, put the egg cake into an iron baking tray, coat the cake with a layer of egg yolk water, put it into a heating oven, and bake at 250 degrees for about 15 minutes. When the cake is golden yellow, it can be taken out.
Double steamed milk
1, boil 250ml of milk and pour it into a bowl to cool.
2. 2 egg whites with sugar, stir vigorously, and slowly pour the cooled milk into the egg whites (the milk skin is left inside). Mix the milk and egg whites and remove the foam. Pour it back into the bowl with the milk skin.
3. Cover the bowl with plastic wrap and steam for 15 minutes.