500 grams of fresh pork leg, 500 grams of spring roll skin, 250 grams of sprouts, cooked vegetable oil 1 kg (actual consumption of 250 grams), 5 grams of monosodium glutamate, chopped green onion 150 grams, and eggs 150 grams. Methods: 1. Wash the pork, cut it into small particles and fry it in the oil pan. Add chopped sprouts, chopped green onion and monosodium glutamate, and mix into stuffing. 2. Fill the spring rolls, roll them into a tube, put them in a 70% hot oil pan, fry them until they are 80% cooked, and take them out. Beat the eggs evenly, stir until they are foamed, stick the egg liquid on the egg roll, and fry them in the oil pan until they are mature.

Features: crisp outside and tender inside, with deep homesickness.

Name: Lucky Chicken

Ingredients: chicken wings cola

Seasoning: ginger, salt and onion (chopped)

Exercise:

Put some chicken wings (as much as you want) into the pot, preferably a casserole. Add seasoning and salt to make the chicken wings slightly salty. Don't put onions. Pour in the coke, and measure the coke just to cover the chicken wings. Cover and fire, with heavy firepower. When it boils, cook it slowly with low heat until the coke is almost dry, which takes about 30 minutes in total. Just sprinkle with chopped green onion.

Appearance: The chicken wings are grayish brown with chopped green onion sprinkled on them, which is very imposing. The bottom of the plate is a layer of boiled coke and boiled chicken oil.

Description: The smell of chicken wings combined with the sweetness of cola, as well as the smell of ginger and onion, is an indescribable wonderful taste.

Name: Anti-sand taro

Raw material: taro

Seasoning: white sugar, oil, a little water and shallots.

Exercise:

Pick good taro, and those that are very pink will have a good taste and effect. Peel, wash, cut into small pieces, come and add oil and fire. The amount of oil almost exceeds that of taro. After the oil is boiled, fry the taro in the pot. Fry the taro slices until golden brown, and take them out of the pan when cooked. Pour the remaining oil out of the pot, add a little water (note: there is not much water, almost a cup or a spoonful is enough), and dissolve the sugar into syrup. The amount of sugar is almost 2 Jin of taro and half A Jin sugar. Then pour the fried taro into the pot, stir well, turn off the fire, take out the pot and sprinkle with chopped green onion. When the taro is cold, each slice is coated with syrup and can be eaten.

Description:

This is a famous specialty in Chaoshan area, and water friends in Chaoshan area should know it clearly. I won't say the taste. Try it yourself. But be careful, don't say how the taro tastes just put in the pot, because it is very hot when it is put in the pot after frying, so be careful not to burn your tongue.

Rolling donkeys, Beijing snacks

1, 300g of polished glutinous rice flour, 75g of raw flour, 80g of honey, 50g of salad oil and water 1 cup are mixed into a paste similar to yogurt, put into a fresh-keeping bag, put into a small pot and steam in a steamer for15min. Stir-fry raw bean noodles with warm fire until the color becomes dark and fragrant.

2. After steaming, put it in a place that is not hot, and roll it into a rectangle with the fresh-keeping bag; Separate from the middle; Squeeze the bean paste while cutting the fresh-keeping bag; Roll the bag together like sushi.

3. Roll the fried bean noodles into snowball rolls and then divide them into appropriate small pieces. I also made sesame coconut green tea.

Daoxiao Noodles

Raw materials:

Flour and water. (The proportion of surface water is about 10:4.5)

Production method:

1. Mix flour and water to form water-mixed dough and bake for about 30 minutes.

2. Take a proper amount of dough and knead it into a cylindrical dough of about 8-9 inches by hand.

3. Hold the dough in one hand and the dough in the other. Cut the dough into the boiling water pot along the outside of the dough with a knife and cook it for about 3 minutes.

Features:

Willow leaf shape, triangle, seven inches long, no burr, tough and smooth taste.

Handmade noodles

Raw materials:

Flour and water. (The proportion of surface water is about 10:4.5)

Production method:

1. Mix flour and water to form water-mixed dough and bake for about 30 minutes.

2. Take a piece of dough, knead it evenly by hand, then lay it flat on the chopping board, face down, and roll it around with a rolling pin into thin slices.

3. When the dough is rolled to a certain extent, roll the rolling pin in, wrap it tightly with the dough, and roll it out repeatedly by hand. After several times, spread it on your face, roll the rolling pin in from another direction, push it, and then spread it on your face. And so on until the dough is rolled into thin slices.

4. Cut the rolled dough into thin strips with a knife and put it in a boiling water pot for about 3 minutes.

Features:

Uniform thickness, consistent length and tough taste.

Noodles with soybean paste

Food ingredients

500g of white flour, 200g of minced meat, 75g of yellow sauce, 2.5g of chopped green onion, 25g of yellow wine, 2.5g of monosodium glutamate, 50g of sesame oil, 75g of clear soup, and 0/00g of raw vegetable oil/kloc.

Gourmet practice

1. Cook the white flour in a boiling water pot, filter it with 80% hot boiling water, drain the water, and put it in a small bowl of 10.

2. Heat the casserole, add vegetable oil to shake the casserole, stir-fry minced meat, add chopped green onion and yellow sauce, stir evenly, add clear soup, monosodium glutamate and sesame oil, boil and pour on each small bowl of noodles.

Gourmet special

The sauce is red, the sauce tastes and the noodles are smooth.