People in Guangzhou like to drink morning tea, afternoon tea and evening tea. Besides tea, they also eat snacks. Guangzhou dim sum, also known as Cantonese dim sum, has more than 1000 varieties, ranking first among dim sum categories in China. It is characterized by fine production, salty and sweet. Such as common shrimp dumplings, steamed dumplings, goose web powder fruit, water chestnut cake, barbecued pork bun with jade liquid, glutinous rice chicken, white sugar cake, etc., are full of local characteristics. There are also cakes, among which Cantonese moon cakes are the most famous. For example, lotus seed cake (Lianxianglou), Taotaoju last month (Taotaoju restaurant) and so on. In addition, there are old woman cakes, Feng cakes and so on.

1. Shrimp dumplings

Ingredients: noodles

Accessories: minced meat and shrimps

Seasoning: salt, pepper, cooking wine, ginger, celery powder.

Exercise:

1, boiled noodles

2. Take it out and cool it slightly and knead it into dough.

3, pull into agent, roll into skin, wrap with stuffing, make into jiaozi, and put it into a steamer.

4. Steam on high fire 10 minutes, and it will be cooked.

2. Dry steaming and sales

Ingredients: 500g flour.

Accessories: egg 150g, alkaline water 5g, corn flour about 250g (for peeling), lean pork 150g, fresh shrimp 250g, water-soaked mushrooms 50g.

Seasoning: clear water 125ml, monosodium glutamate 12g, refined salt 10g, white sugar 15g, 50g of big oil, soy sauce 15g, sesame oil 10g and a little pepper.

Exercise:

1, put the flour on the chopping board to make a nest, add egg water and alkaline water, knead well, and wrap it with a wet cloth 15 minutes. Knead the dough into long and thin strips, then cut it into small discs about 6 mm thick with a knife, put the small discs into dry corn flour with a mallet, and roll them into lace cakes for later use.

2. Cut the lean meat into small pieces and put them in a pot, then add some salt, oil and monosodium glutamate and stir. Peel and clean prawns, chop them, put them in another pot, add salt and monosodium glutamate, stir and bond, then cut the remaining fat meat and mushrooms into small pieces, mix them with meat and shrimp, and put all seasonings into them and stir evenly to get the filling.

3. Take the skin with your left hand, put the 15g stuffing into the skin with your right hand, close your thumb and forefinger, flatten it with a ruler, flatten it and close it to form a circle, from which you can see a little stuffing. After wrapping, put them on a small oil steamer, 4 in each cage, and add some rice rolls or egg yolk to decorate the roasted mouth. Use the atmosphere when steaming, about 7 minutes (it is easy to peel off if it takes too long).

3. water chestnut cake

Ingredients: 600g horseshoe powder.

Seasoning: sugar 100g, rock sugar 100g, vegetable oil 20g.

Exercise:

1. Put the water chestnut powder into a basin, add 250 ml of clear water, knead it evenly, knead it into powder, add water 1250 ml, stir it into slurry, filter it with gauze and put it into a bucket.

2. Add 1000ml water to white sugar and rock sugar, boil until dissolved, filter with gauze, boil again and pour into the slurry.

3. When drilling, stir with drilling. After punching, stir for a period of time to make it uniform and tough, and make it into a semi-cooked paste.

4. Take a square plate, lightly apply a layer of oil, pour the paste in and put it on the steamer.

5, high fire boiling water pot, put in a steamer, steam for 20 minutes on medium fire.

6. After the cake is cooled, cut it into pieces, which is suitable for cool food.

4. glutinous rice chicken

Ingredients: 240 grams of diced hind legs and 960 grams of long glutinous rice.

Accessories: 6 pieces of dried lotus leaves, cooked salted egg yolk 12, 240 grams of shrimp, 60 grams of diced mushrooms, and 0/20 grams of diced mushrooms.

Seasoning: 150㏄ water, 1 tsp salt and fresh chicken powder, 1 tsp sugar, 1 tsp pepper, 1 tsp sesame oil and 36438+0 tsp water.

Exercise:

1, soak lotus leaves for 2 hours, soak long glutinous rice for 1 hour, and drain water for later use.

2. Remove the intestinal mud from the shrimp in the material (4), wash it, blanch it with boiling water, and drain the water for later use. Blanch diced hind legs, diced mushrooms and diced mushrooms with boiling water, and drain for later use.

3. Take out the oil pan, stir-fry the materials made in the method (2), add the seasoning (1), stir-fry evenly, thicken with the seasoning (2) after boiling, and let it cool to get the filling.

4. Steam the long glutinous rice with strong fire for 1 hour, take it out, add seasoning (3) and stir it evenly, then add seasoning (4) and stir it evenly for later use.

5. Dry the lotus leaf and cut it in half. Take 1 small lotus leaf, put 40 grams of glutinous rice on it, squash it, then put 80 grams of stuffing, put 1 salted egg yolk in the middle, spread 40 grams of glutinous rice, wrap it into a square, complete 12 portions in turn, and steam it on high fire for 10 minute.