Cantonese snacks

Chinese snacks. It is a Lingnan flavor characteristic. The mature methods of Cantonese snacks are mostly steaming, frying, boiling and deep-frying, which can be divided into 6 categories.

1. Oil products. That is, fried snacks, which are made of rice, noodles and grains, and have different flavors.

2. Cakes. Mainly rice and flour, followed by miscellaneous grains. They are all steamed and cooked until cooked, and can be divided into two categories: fermented and unfermented.

3. Powder and pasta. It uses rice and noodles as raw materials, and most of them are cooked.

4. Porridge.

5. Desserts.

6. Omnivorous.

Ginger milk

Method: 1. Peel the old ginger, grind it into puree and squeeze out the ginger juice.

2. Put the ginger juice at the bottom of the bowl. If you like spicy food, you can add more D, but it is best not to exceed 4 tablespoons, otherwise the flavor of the milk will be wasted and the spicy taste will become bitter.

3. Boil the milk with sugar. The heat is very particular. Don't let it boil. Stop when a lot of smoke comes out. Because there is sugar in the milk, you need to stir it with a spoon when cooking to make it more evenly dissolved than the sugar.

4. This step is the most difficult. You need to prepare a large spoon and pour the cooked milk into the pot in mid-air like tea. It takes about 7 times to get the right temperature.

5. Finally, pour the milk into small bowls and wait for 3 to 4 minutes until it solidifies before eating.

Guangdong shrimp dumplings

Basic ingredients: 450 grams of starch, 50 grams of starch, 125 grams of shrimp meat, 125 grams of dried bamboo shoots, 90 grams of lard, salt, monosodium glutamate, sugar, and sesame oil , pepper in appropriate amounts.

It was founded in the 1920s by a small family-style teahouse in Wufeng Township, Wucun Village, Henan District, Guangzhou City. After continuous development, it has become a long-lasting famous brand dim sum in Guangdong, with large and small restaurants and teahouses All are available. This product is made of cooked starch noodles (also known as Chengfen) as the skin, fresh shrimps, minced pork, and tender bamboo shoots as the fillings, wrapped in dumpling shapes, and steamed. Its shape is like a curved comb, so it is also called curved comb dumpling. The shrimp dumplings have soft skin, white color, crystal clear, soft, tough and refreshing, and the fillings are vaguely visible; the fillings are delicious, the shape is exquisite, and the taste is fresh and mellow. It is called the three best by colleagues from other provinces.

This product was first created in a teahouse by the river in Wucun, a suburb of Guangzhou in the 1930s. At first, the materials and shapes were rough. However, because it uses fresh shrimps freshly caught from the river as filling, it is extremely delicious and is loved by diners in the morning tea market. Later, it was introduced to major teahouses and restaurants in Guangzhou. It was gradually transformed by famous teachers and became exquisite dim sum, which has been widely circulated and lasted for a long time.

Dian noodles are decomposed from flour and used to make snacks. Currently, they are limited to Guangdong. This powder is soft, has little extensibility, and has great plasticity. Pastry chefs take advantage of its properties to make a variety of exquisite pastries such as dragon ball dumplings, phoenix eye dumplings, and flower dumplings. The styles are diverse and novel.

Method:

① Mix the flour, starch and salt evenly, stir it with boiling water, cover and simmer for 5 minutes, take it out and rub it evenly, then add lard and knead it evenly. Form into a ball and set aside;

② Wash the raw shrimp meat and absorb the water, chop it into fine pieces with the back of a knife, and put it in a basin; cut the cooked shrimp meat into small pieces; scald the pork fat slightly with boiling water and cold water Soak and cut into small pieces; dry the shredded bamboo shoots, rinse with water, add some lard and pepper and mix well; add some salt to the minced shrimp, stir vigorously, add cooked shrimp meat cubes, fat meat cubes, green onions and MSG , sugar, sesame oil, etc., mix well and put it in the refrigerator to freeze; remove the embryos from the dough, make a skin, wrap it in shrimp fillings, shape it into a dumpling shape, steam it in a hot pot or fry it in an oil pan.

Cantonese style cream flower buns

Cuisine snacks

Types of snacks

Basic features

Basic Ingredients: 750 grams of flour, 300 grams of sugar, 100 grams of cooked lard, 375 grams of milk, and 37.5 grams of baking powder

Pour 750 grams of flour on the work surface, dig a depression in the middle, and add the sugar Add 300 grams, 100 grams of cooked lard, 375 grams of milk, and 37.5 grams of baking powder. Stir quickly with both hands. At this time, the sugar will melt, so the dough will be soft and sticky. You can use a spatula while kneading, and Sprinkle a little dry flour on the countertop and stir until all the sugar is dissolved and the dough is smooth.

Roll the yeast dough into long strips and cut them into dough, then press the dough with the palm of your hand, wrap it in diced sugar and suet, fill the bottom of the bun with a piece of oil paper, then put it in a basket, and steam it in a pot of boiling water for about 13 minutes. , when the steamed stuffed buns bloom, it's ready. The proportion of flour, sugar and baking powder must be appropriate. Do not knead the flour too much after adding sugar and baking powder, otherwise it will not bloom.

Beef soup rice noodles

Cuisine snacks

Basic ingredients: one pound of rice noodles, three ounces of lean beef, three ounces of leeks cut into short sections, two silver sprouts Mix two duck eggs evenly, half a tablespoon of light soy sauce, half a teaspoon of cornstarch, and a tablespoon of oil. One teaspoon of dark soy sauce, half a teaspoon of sugar, and one tablespoon of water.

Method:

① Loosen the rice noodles. Wash the beef, pat dry and cut into shreds, add marinade and mix well. Wash the silver sprouts and drain them; add 2 tablespoons of oil, stir-fry the shredded pork until cooked, put it into the grill to remove the moisture;

② Add three tablespoons of oil, stir-fry the silver sprouts twice, and add the rice noodles Stir-fry well, add duck eggs and stir-fry until cooked, add in seasoning and stir-fry evenly, finally add leeks and shredded pork, stir-fry evenly and serve.

Cantonese-style spring rolls

Basic ingredients: 6 pieces of Pinghu rice rice, 500 grams of bean sprouts thread, 150 grams of shredded pork, 750 grams of flour, 200 grams of aged yeast, appropriate amount of salt, monosodium glutamate, alkaline water, and starch.

Spring rolls are a traditional Chinese specialty. Generally, spring rolls are made of flour, beaten into a skin, stuffed with fillings, and deep-fried. However, Cantonese-style spring rolls are different. They use Pinghu rice rice cake (rice rice cake: a kind of rice flour skin) as the skin, wrap the stuffing, hang it with a crispy paste made of old fermentation and flour, and fry it in an oil pan. The finished product is crispier and more delicious than ordinary spring rolls.

Preparation method: Heat a wok, use an oily pan, add 150 grams of oil, stir-fry the shredded pork and vegetables, add soup, salt, MSG and cook briefly, pour in wet starch, and turn it over slightly Stir-fry, remove from the pan, and serve as filling after cooling. Sprinkle a little water on the rice cake to make it soft, cut one into four triangles, and wrap the filling into the spring roll base.

Mix the flour and yeast dough with 1.5 kg of water and let it sit for 2 to 3 hours. If there are many small bubbles on the batter, add a little alkaline water and stir evenly. Coat each spring roll with batter, fry in oil until the outer shell is crispy and golden in color.

The water added to the batter should be determined according to the thickness, so that it can hang without dripping. The oil temperature can be higher when frying.

Cantonese barbecued pork buns

Cuisine snack

Basic ingredients: barbecued pork, salt, pepper, green onion, ginger, soy sauce and flour.

Method:

① Cut the barbecued pork into small pieces, mince the green onion and ginger, add soy sauce and salt and mix into a paste; add sugar, warm water and baking powder to the flour, save two hours to make a dough. When starting, add sesame oil and sugar.

② Divide the dough into portions, roll it into a thick skin in the middle and thin on both sides, wrap the barbecued pork cubes and chopped green onions and ginger into buns, steam them in a drawer for 15 minutes.

Carrot cake (radish cake)

Basic features: Crispy on the outside and tender on the inside, fragrant but not sweet

Basic ingredients: radish, sausage pellets, and shrimp pellets , mushroom pellets, celery pellets, appropriate amount of MSG, refined salt, pepper, rice milk, potato starch

Folk snacks. Also known as carrot cake. Caitou is the common name for radish, and Caitou Cake is a kind of local rice cake in Chaoshan. Every household steams it during the Chinese New Year. When making it, first scrape off the rough skin of the radish, grate it into shreds, stir-fry it in a pot until soft, add sausage dices, shrimp dices, mushroom dices, celery dices, and an appropriate amount of MSG, refined salt, and pepper, and mix well with the rice milk and potato starch. , then put it into a steamer (put a cloth on the bottom of the basket first) and steam it until it is cooked when a chopstick is inserted into it and it does not stick. Another method: Stir the shredded radish directly into the rice flour and other ingredients without frying, mix well with water and then steam it in a steamer. When eating, cut the cabbage cake into pieces and fry in a pan until golden brown. The cabbage cake is crispy on the outside and tender on the inside. It tastes fragrant but not sweet.

Ingredient rice roll

Basic ingredients starch, sweet chestnut powder, salt, chili sauce and coriander

Preparation method

① Add warm water to starch Make it into a paste, add sweet chestnut powder and salt, add water, mix and knead thoroughly, and let it sit for 2 hours;

② Roll the dough into strips, cut into embryos, press into skins, and roll into rolls; After putting it in the basket, leave it for 2 to 3 minutes and steam it in boiling water for about a quarter of an hour. After taking it out of the pot, garnish with chili sauce and coriander.

Tingzai porridge:

There are vendors in Liwan area using small boats to sell porridge. The traditional method of making Tingzai porridge is to combine processed fish fillets, shrimps, seaweed, Put fried peanuts, fried vermicelli, shredded ginger, green onions and other porridge ingredients into a bowl, then scoop out the boiled white porridge and pour it into the bowl. Tingzi porridge is quick and convenient, full of flavor, delicious and delicious. It can quench thirst and satisfy hunger, and is very popular among people.

Uncooked porridge:

Add fresh meat to the pre-cooked porridge base and boil it bowl by bowl, which is "raw porridge". Raw porridge is a general term. Depending on the ingredients, there are beef porridge, sliced ??meat porridge, fish fillet porridge, chicken porridge, assorted porridge, frog porridge, etc. The base of the porridge is white porridge cooked with Jiang Yaozhu, earth fish or pork bones.

Crab roe soup dumplings

Ingredients:

1. Ingredients for leather making: 500 grams of flour, 25 grams of fermented dough, blanched cooked noodles (use 50 grams of flour Mix well with 50 grams of boiling water), 1.5 grams of alkali, and 100 grams of water.

2. Ingredients for making stuffing: 1000g agar paste, 200g minced lean pork, 150g minced fresh shrimp, 75g minced cooked shrimp, 50g diced shiitake mushrooms, minced crab meat 50 grams, appropriate amounts of MSG, refined salt, light soy sauce, cooked lard, sesame oil, pepper, and white sugar.

Preparation method:

1. Mix 500 grams of all-purpose flour and other leather-making ingredients into a dough, rub it until smooth, then cover it with a wet towel and let it sit for 15 minutes.

2. Mix all the ingredients for making the stuffing well, then refrigerate for 1 hour and set aside.

3. Take small portions of the dough, roll it out until it is very thin, add 1 portion of the filling, shape it into a dumpling shape, put it into a small cage lined with lotus leaves, and steam it in a pot of boiling water over high heat. Serve.

Features: This product has a color like egg yolk, thin skin, soft and smooth texture, and is delicious and fragrant. It is a good Cantonese snack in the tea market.

Waters Hoof Cake

Ingredients: 750 grams of water chestnut powder, 250 grams of water chestnut meat, 250 grams of white sugar, 15 grams of lard, and a small amount of edible red coloring.

Preparation method:

1. Cut the water chestnut meat into thin slices.

2. Add sugar and water to water chestnut powder, mix well, divide into 8 bowls, add a little red food coloring to 4 bowls, mix well and set aside.

3. Take a square plate, brush it with a layer of lard, pour a bowl of water chestnut powder without pigment, put a layer of water chestnut slices on top, steam it in a steamer for about 7 minutes, take it out and then Pour into a bowl of red water chestnut powder and steam until cooked; spread it layer by layer according to this method, steam until cooked, take out and serve.

Features: This product is red and white in color, with a sweet, crisp and refreshing taste.

Chicken cake

Preparation method

Cut the sugar-fat meat into granules as big as white beans. Almonds, walnuts and olives are cut into pieces as big as red beans. Put the white flour, sugar, mung bean flour, and fat meat cubes on the table and mix well, then add the olive seeds, melon seed meat, walnut meat cubes, sesame seeds, southern milk, young salt, Shaoxing wine, etc., and knead into a ball. Pieces of filling.

The method of making cake crust is to mix white flour and maltose into a dough, then divide it into small dough balls. Knead each small dough ball into a round pastry, wrap it with a portion of filling, and seal the seams. Wrap tightly to prevent the filling from spreading out. After wrapping, put it into the chicken cake mold, press it firmly with your hands, and then tap the mold lightly, and the chicken cake will come out of the mold. Finally, place the chicken cakes in the iron baking pan, coat the cake surface with a layer of egg yolk water, put it in the heated oven at 250 degrees for about 15 minutes, and take it out when the cakes are golden brown. .

Double-skin milk

1. Boil 250ml of milk, pour it into a bowl and let it cool.

2. Add sugar to 2 egg whites, stir vigorously, and slowly pour the cooled milk into the egg whites (leaving the milk skin in the middle). Mix the milk and egg whites and remove the foam. Pour back into the bowl with the rind.

3. Cover the mouth of the bowl with plastic wrap and steam for 15 minutes.