1. Chinese New Year rice cake (rice cake or sugar cake)

Production process:

①. Soak the rice in water, dry it, grind it into powder, and dry it in the sun spare.

②. Use a clean pot to hold an appropriate amount of rice powder. Add sugar to a lightly heated oil pan and boil until it becomes thick. Pour in the powder and stir quickly with chopsticks to spread the heat. Add in red tang, boiling water and Mash peanuts, dried tangerine peel, etc., and finally stir into a paste.

③. Take a copper plate, wash and dry it, apply a layer of peanut oil on the surface, pour the rice paste into it, steam it in a steamer, sprinkle the surface with fried sesame seeds and it is ready to eat. .

Some masters of steaming rice cakes can steam the rice cake until it is crystal clear, like amber, and dried fruits such as peanuts and almonds are completely cooked in it. It tastes better when eaten with tea. 2. Fried Slots

During the New Year and festivals, every household must make Slots. The method is to first mix sesame seeds, peanuts, sugar, and coconut into a dry filling and put it in a bowl for later use. Add a certain proportion of flour, eggs, and sugar. , lard, add a little water and stir continuously, then use a rolling pin to press it into a dumpling wrapper (similar to making dumplings in the north), put the dry stuffing into the dough and knead it into a dumpling shape, fry it in an oil pan, scoop it up, and put it in after cooling. The jar should be sealed to avoid moisture and will be used during festivals. Youguo and Mahua are made by kneading the mixed rice noodles in advance into long shapes, strips and rounds. The frying method and the process of filling are the same as those of jiaozi.

3. Shaomai

Shaomai looks like a pomegranate. It is named "Sante Pomegranate Fruit" and "Sanli Xiang" because of its thin skin, refreshing filling, fragrant and mouth-watering aroma. ". Later generations called it "Shaomai" because the husks of Shaomai were made of flour and they had to be "burned" when eating.

Main ingredients: Pork filling Accessories: wonton skin, eggs, green beans, onions

Seasoning: sesame oil, soy sauce, salt, pepper, starch, cooking wine, minced ginger

Cooking method:

①. Cut the onion into small pieces and mix well with starch in a basin;

②. Add pork stuffing, sesame oil, soy sauce, salt, and chicken essence , pepper, cooking wine, minced ginger, eggs, stir well with diced onions;

③. Use wonton skins to wrap them into siomai, put a green pea on top, and steam in a steamer for 8- 10 minutes is enough.

Features: strong fragrance, soft and glutinous, suitable for all ages.

Preparation of Shaomai Skin

Cut the potatoes in half, put them in a pot and cook them, quickly remove them, drain them and peel them, then put them into a basin where the noodles and cornstarch are evenly mixed. Use a utensil to crush the potatoes while stirring them with chopsticks. When the potatoes are no longer hot to your hands, crush the uncrushed potatoes with your hands. Turn the dough into a uniform dough. Place it in a basin and cover it with a clean cloth. Set aside. Rice dumplings are an authentic staple food and snack in Hakka cuisine, and are the general name for rice dumplings. Hakka rice dumplings are made from rice, glutinous rice flour, and tapioca flour. They are made through different processing techniques and there are as many as 200 varieties. To make authentic Hakka rice dumplings, you must first select the ingredients carefully. For example, high-quality rice must be finely ground into a pulp to steam out a transparent and smooth rice dumpling skin. The fillings must be fresh when used

Then the preparation must be precise. Making rice dumplings must be done carefully. The rice milk used must be ground finely and cannot be sloppy at all. 2. Immortal rice cake (also called fairy water jelly)

Xianren rice cake, also called fairy water jelly. It is made from a kind of "immortal grass" that is abundant in Meizhou area in southern Jiangxi, western Fujian and eastern Guangdong. Because only a small amount of "immortal" can be used to make a board that is more than ten times heavier than the "immortal". It is as magical as fairy magic, so people call the food made from this "immortal grass" "immortal rice cake".

Ingredients: Immortal grass, water, earth alkali (C medicine), starch, sugar or honey.

There are two main production methods: one is to boil sweet potato powder with dried prickly pear grass, and the other is made by boiling rice milk with green fresh prickly pear grass. Most of the Hakka areas use the first method. When I was a child, I often watched my mother making fairy jelly. Every May and June, when the fairy grass flourishes, my mother would go to the hillsides and valleys to pick up the fairy grass. Then she would wash and dry the fresh fairy grass, bundle it into long strips, and store it.

When making, take out a bunch, cut it slightly, wash it with clean water, add an appropriate amount of edible alkali, put it in a pot and boil it into a soup, filter it with clean gauze to remove the residue, and then pour in the fairy grass juice with the residue removed. In the pot, slowly pour the diluted sweet potato powder according to the proportion, stir it with a spoon to form a paste, take it out of the pot, pour it into the prepared enamel basin, and once it cools down, it will be frozen. Then use a knife to cut the immortal jelly into several small pieces in the container and soak them in Liquan. Even though it is cooler, it also facilitates longer storage time. When eating, take a small piece of fairy jelly and place it in a bowl, break it into pieces, add sugar (or honey), and sprinkle with a few drops of mint water. The entrance is clear, smooth, soft, cool, and refreshing. There is a "fairy" flavor in my heart. 3. Radish Cake

Ingredients: 300 grams of rice flour, 1 white radish, 4 mushrooms, 25 grams of shrimp, 50 grams of lean meat, salt (a little), chicken essence (a little), oil Method:

①. First, mix the rice flour with water into a paddle and add a little salt (not more, because you need to add a little salt when frying the ingredients)

②. Cut the white radish into thin strips ( Or chop into small pieces), chop mushrooms and lean meat into fine pieces, wash and fry dried shrimps and set aside

③. Heat oil in a pot, add lean meat and mushrooms, stir-fry until cooked, then add Stir-fry the shrimp skin and white radish for a while and add salt

④. Pour the fried ingredients in 3 into the rice flour paddle and mix well.

⑤. Pour the prepared ingredients into the steaming tray (steam for ten minutes)

Tips: The steamed radish dumplings can also be cooled before cutting. Break it into small pieces and fry it in a frying pan to make it more fragrant and delicious. 4. Taro dumpling

Production process:

① Select the best taro eggs, wash them, steam them, peel them, and pound them into a puree while they are hot.

②. Mix tapioca flour, water, etc. into the taro egg puree and mix well to make the taro egg puree have a certain toughness.

③. Take a handful and knead it into the shape of an ingot as shown in the picture. Boil it in boiling water and take it out. Add various ingredients. 5. Huang Cong

The production method of Huang Cong is quite particular. First, select good dry firewood (such as dry tea branches, dry straw, etc.), burn these dry firewood into ashes, and add some bayberry leaves (for color mixing) and a little quicklime (to prevent the yellow cake from being made). If it is too cold after eating), then wrap the plant ash with a clean cloth and put it in a bucket and pour it with water to make the plant ash water for soaking rice. At the same time, about 1/3 of the glutinous rice and about 2/3 of the indica rice are washed out, soaked in plant ash water for several hours, and then processed into rice pulp. Then pour the rice milk into the pot and cook over a slow fire. Pay attention to stirring constantly while the rice milk is cooking to evaporate the water without burning it, thus making a soft and tough dumpling. Take out the dumpling and place it in a copper basin. Then steam the dumplings, and then place the steamed dumplings in a mortar and pound them for ten or twenty minutes. In this way, the yellow, fragrant and tender yellow rice cake is made. 6. Ramie leaf rice cake (also called rough leaf rice cake, Qingming rice cake)

Ramie is a perennial woody plant that is evergreen all year round. Ramie leaf cake is loved by folks and tourists for its rich local flavor. Ramie leaf rice cake can be made all year round, especially spring and summer. The production method is to pick fresh young ramie leaves, pound them with an appropriate amount of japonica rice, glutinous rice and well water in a stone mortar and glue them together to form a verdant dumpling. Then knead the dumpling into small pieces and steam them in a steamer. . It can also be fried. After frying, it will be golden and crispy, fragrant and sweet, with a unique flavor. Eating ramie leaf cake regularly can relieve hunger and thirst, increase strength, eliminate skin diseases, and strengthen the body and bones. It is a natural food suitable for all ages. 7. Weijiao rice dumplings

Weijiao rice dumplings are the most popular Hakka food. Rice is ground into a paste and mixed with a small amount of alkaline soil water. The paste is made with boiling water and steamed in a small bowl. The noodles are steamed into a bowl and swelled around the edges, forming a nest-like shape in the middle. It is served with sweet soy sauce (red flavor), so it is called Weijiao Zong. Fried glutinous rice dumplings are often served on the streets of Meizhou, which is a traditional Hakka food.

8. Iron spoon rice cake

Iron spoon rice cake is a traditional Hakka snack. The iron spoon rice cake made in Luofu Town, Xingning City, Meizhou, the Hakka capital, is the most famous. The local Hakka people eat it during the New Year (the second day of the twelfth lunar month) Starting from the 15th), when making New Year snacks, there must be fried iron spoon rice cakes. The fried iron spoon rice dumplings are served with a shallow flat-bottomed round iron spoon. Generally, winter rice is mixed with a small amount of glutinous rice and ground into paste. Put it on a shallow flat-bottomed round iron spoon, then add onions, soybeans, peanuts, sesame and other ingredients according to personal preference, fry it in an oil wok until golden brown, scoop it up, and have a crispy and refreshing taste. It is a good drink for wine lovers. material. 8. Ciba In the early tenth month of the lunar calendar, after the autumn harvest, Hakka people start to make glutinous rice cake during the off-farm period. As the saying goes: "In the October dynasty, glutinous rice cake is burned", which is a reflection of the fresh, hot and freshly made glutinous rice cake. The white and soft glutinous rice cakes are wrapped with fried peanuts, sesame seeds and fresh sugar. They taste soft and sweet. While tasting the glutinous rice cakes, you may also be able to feel the simple feelings and yearning for a better life of the Hakka people. .

Moxa leaves glutinous rice cake is a traditional Hakka delicacy in Meizhou. It tastes sweet, soft and smooth, and mugwort leaves have health-care effects.

1． Ingredients: fresh mugwort leaves, glutinous rice flour, filling (peanuts, sugar), add some white sesame seeds to the filling to make it more fragrant.

2. Remove the stems from the fresh mugwort leaves, wash them and put them into a pot of boiling water for about 15 minutes (you can chop them into smaller pieces if they are soft), pick them up and rinse them with clean water several times. Soak for two days to remove the bitter water from the mugwort leaves.

3. Drain the water, put it on the cutting board and chop it into pieces. The more chopped the better.

4. Prepare the glutinous rice flour, and mix the chopped mugwort leaves into the glutinous rice flour until it can form a ball without falling apart.

5. Use bamboo leaves like wrapping zongzi, cut them into small pieces, and place the wrapped moxa cake on top. Put it in a pot and steam over water for 10-15 minutes, then it's ready to eat. 9. Abacus

This is a traditional Hakka snack that can be used as a dish or as a staple food.

Don’t underestimate this dish. It is not easy to make it elastic and smooth, and have different flavors when eaten hot or cold. The abacus is made of cassava and taro starch as the main raw materials. The technical difficulty in making it is to control the temperature when mixing the materials. When cooking, stir-fry sesame oil, green onions, and minced garlic until fragrant. Be careful to season when cooking. 1. Braised tofu (also called Yongdoufu) Braised tofu is not only a main dish during festivals, especially the annual Spring Festival reunion dinner, braised tofu is indispensable, and it is also a special snack of the Hakka people in Meizhou.

Yang tofu is also simple to make. First, choose the fillings, which are mainly half-fat and half-lean pork, chopped with mushrooms and onions. Cut the tofu into square pieces, use chopsticks to make a small hole in the middle, and put the stuffing inside. Sprinkle lard in the pot, light the fire, put the tofu into the pot, the fire should not be high, wait until it turns golden brown, then add salt, soy sauce, MSG and other seasonings, and it is ready to eat. Later, the bitter gourd was also cut into circles, and the middle was scooped out and placed in the filling. During the New Year and festivals, the mountain villages are filled with the fragrance of braised tofu, and every household has that traditional dish on their dining table. In the past, people who had no money to buy large pieces of meat would go to the market to buy half a catty or a few taels of meat to make braised tofu and join in the fun, which was considered a festival. Nowadays, Yang Tofu is put on the dining table in a grand manner and has become a good dish for Hakka people to entertain guests.